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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.

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Recently we had the pleasure of helping Manchester based Cow Hold Ltd to clear their sewage back up. Our blog this month looks into our recent project and what we did.

What Happened?

The team at Cow Hold Ltd in Manchester called us to help them out. Unfortunately, there had been a back up of raw sewage which had contaminated their property. This meant that they needed a thorough, deep-clean of the stock room, ground floor shop, and any kitchen and office areas.

On top of this, there were around 1,000 items of clothing in boxes which had been damaged by the sewage back up.

Our team were called out at 7 pm on an urgent basis to help. We knew how serious this situation was and made sure we arrived as soon as possible. Once we were there, we carried out a complete site survey to see what needed to be done. After this, we spoke with the client and made recommendations for what work needed to be done.

What We Did

The next day we returned to start the process of the clear up. In total, this took us 3 days to finish and 4 technicians were involved in the project. Our first step was to safely remove and dispose of all contaminated boxes and clothing.

As soon as the space was clear, we then started to shovel up the larger sections of raw sewage. This was disposed of and further restoration work was carried out.

We then spent time uplifting and disposing of economical restoration floor coverings. Steam cleaning of all affected walls, floors and rails was completed, helping to bring the space back to pre-incident condition.

To help ensure a clean environment, antimicrobials were applied across the areas. This made sure anywhere where the sewage had been was fully sanitised. On top of this, bacterial swabs were taken before and after.

Dangers of Sewage

It isn’t uncommon for drainage systems to block up and cause raw sewage to damage a property. However, there are many dangers that come with this risk. It may seem obvious, but there is a lot of bacteria that can be carried into an area. From salmonella to E. coli and norovirus, there are many different things to consider.

If you are working to clean up sewage, it is important that all health and safety precautions are put into place. There is a risk of contamination via hand to mouth as well as through skin contact. When we attend a site, we ensure that all equipment is used correctly and that staff members are safe.

Find Out More

If you are having an issue with a backup of raw sewerage or need assistance with cleaning, please do not hesitate to contact us.

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