Keeping everything as clean as possible is important in any commercial setting. This is especially relevant for kitchens as they are in constant use. They are the heart of many restaurants and hotels, providing food and drinks to thousands of visitors.
As a business owner, it is your responsibility to keep your kitchen safe. Here at Rainbow Restoration in Warrington our blog this month looks into commercial duct cleaning and why it is important.
About Ventilation Ducts
Over time, any area on a property can become dirty if it is not regularly cleaned. Deep cleaning of ventilation systems is crucial in commercial kitchens as this keeps those working there safe at all times. As a busy space, steam, grease and carbon is often released into the air and will need to settle somewhere.
Extraction systems are used to help remove unwanted moisture, smells and fumes, as well as dirt from a room. This makes it easier for staff to work in their environment and ensure that they are as comfortable as possible.
However, dust and dirt which is removed needs to go somewhere and it is common for this to build up in a duct. As a result, this can cause problems later down the line.
Why Cleaning is Important
Commercial duct cleaning is hugely important in a kitchen environment. Over time, several aspects can build up in ductwork including:
- Dirt
- Grease
- Fat
- Mould
- Dust
- Slime
If left to fester, this can have a negative impact on those working around it. Alongside this, leaving fats and grease in the system creates a significant fire risk. Fats are highly flammable and regularly found within kitchen ventilation systems.
According to research, a quarter of commercial property fires each year are attributed to cooking and extraction systems which have not been correctly cleaned. With routine checks and cleaning, you can make sure that your property is safe and reduce the risk of fires.
Legal Aspects
There are a number of rules and regulations which set out industry standards. These include:
Health & Safety at Work Act 1974
The Workplace (Health, Safety & Welfare) Regulations 1992
The Occupiers Liability Act 1984
Control of Substances Hazardous to Health (COSHH) Regulations
A helpful place to look for guidance includes the HCVA (Heating and Ventilating Contractors’ Association) which provides guidelines on best practice. TR/19 Part 7 outlines levels of contamination as well as required post-clean measurements.
Cleaning Timescales vs Kitchen Size
Depending on the scale and use of your kitchen, there are different recommended timescales for commercial duct cleaning. If a space is light use (around 2 to 6 hours per day), it is suggested that the extraction units are cleaned every 12 months.
In kitchens used between 6 and 12 hours you should clean the ducts at least every 6 months. If a space is more heavily used (between 12 and 16 hours a day) then cleaning it at least every 3 months is suggested.
Of course, if you spot any signs that give you cause for concern then we would always recommend getting in touch with a specialist cleaning team like ourselves. Thorough cleaning of ducts is best provided by professionals as they have access to the latest tools and can offer advice and guidance if needed.
To find out more about the commercial duct cleaning we provide around Warrington, please do not hesitate to contact us.
