Frequently Asked

We have the answers

We’ve compiled a list of the most common questions we tend to get asked by many of our clients. Check out some of these questions below as well as the answers we’ve provided, and please let us know if you don’t see what you’re looking for. We’ll be happy to assist you by answering whatever extract compliance related inquiry you may have.

How often should my kitchen extraction system be cleaned?

The regularity of cleaning of your kitchen extract system depends on the hours of work that the kitchen sees per day. Annual cleaning is a must for all kitchen extract systems, but depending upon the intensity of work, monthly cleaning might be necessary for your extract systems to be on top of its game.

It’s important to note that even though your staff may clean the visible areas of the ducts and extraction system, more intensive, deep cleaning is necessary for the kitchen extract system to be up to par. This requires trained teams and the right equipment to do so, since the nooks and crannies of the system are hard to reach, and untrained cleaning of these places might end up doing more
harm than good.

What is a Commercial Kitchen Extract System?

A commercial kitchen extract system usually include a canopy, ducting as well as fans to extract fumes through the hood. Systems may also include the use of carbon or grease filters.

As mentioned above, their main function is to maintain health and safety by extracting carbon monoxide and other dangerous fumes from the kitchen. These systems also extract grease and fat particles reducing the risk of fire or falling ill. Lastly they also reduce odour generated while cooking.

Is There a Legal Requirement for Duct Cleaning?

If you’re in a commercial property or publicly funded body, the chances are that you’ll have a network of ductwork within the walls and ceilings of your property.

There are plenty of rules regarding safety that applies to construction and installation of equipment in buildings.

However the importance of maintenance is becoming more and more recognized and we list below some relevant legislation and guidance which is by no means exhaustive.

Health & Safety at Work Act 1974

This states that employers or persons concerned with the premises owe the “common duty of care” both to employees and others who may use or visit the premises. They are required to exercise this duty “so far as is reasonably practical”.

The Workplace Heath, Safety & Welfare Regulations 1992.

States that “Effective and suitable provision shall be made to ensure that every enclosed workplace is ventilated by a sufficient quantity of fresh or purified air remains intact”.

The associated Approved Code of Practice gives “practical advice on how to comply with the law”. For ventilation, it states in ACOP6 (52): Regulation 6, that mechanical ventilation systems (including air conditioning systems) should be regularly and adequately cleaned. They should also be properly tested and maintained to ensure that they are kept free from anything which may contaminate the air. Evidently duct cleaning would be a way of adhering to this regulation.

The associated ACOP5 (41) Regulation 5, has been revised and reads; An “efficient state” means that the workplace and the equipment, devices and systems mentioned in these Regulations should be free of faults likely to affect the health, safety and welfare of workers and provide an adequate level of hygiene. If a potentially dangerous defect is discovered, the defect should be rectified. Defects may be rectified through duct cleaning.

The Occupiers Liability Act 1984

Imposes a duty of care on an occupier of premises to prevent (so far as reasonably practical) risk to others of injury, which includes any disease and impairment of physical or mental condition.

The Control of Substances Hazardous to Health (COSHH) Regulations

This requires an employer to make a formal assessment of health risk from hazardous substances, which includes human pathogens or any dusts present in substantial quantities in the air. Regulation 7 (1) requires the employer to prevent exposure of his employees to substances hazardous to health, or where this is not practical, to ensure that any exposure is adequately controlled.

So the short answer to the question regarding is there a legal requirement is YES!!

What credentials do you have for the installation of ductwork ventilation?

This is a question we are asked quite often given that many people have been victim of unqualified enginneers fitting ventilation.

Well we can assure you that all our staff are fully trained and have a minimum of 4 years exsperiance along with our own in house training for ductwork performance and the standard of ductwork metals.

Our ventilation engineer number is 00001470
In the event you have have had works completed and you dont think its the standard it should be contact us directly and we will be morethan happy to audit your former contractors works and correct if required. “At extra cost”

Commercial Kitchen Cleaning , Why should we have it done?

Commercial kitchens are held to a high standard of cleanliness, for the benefit of those who work and dine in the restaurant. In addition to concerns regarding contamination and other health issues, the safety of those in and around the premises can also be put at risk if proper procedures are not followed.

This is where you should call the pro’s.

If you require a kitchen cleaning service provider as not only will they complete the job to a high standard but you will also be issued a certificate of completion certifying the works that have been carried out.

Certificates are recognised By the Environmental Health and can be provided as proof in the event you have been closed for breaching Hygiene regulations.

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