Within the vast majority of large commercial premises, you’ll find a commercial kitchen. Naturally, in the catering industry, there will be one in every catering establishment, large or small. How often do you clean its extract ductwork? How often should you? At what point do the fat, oil and grease deposits which build up on the inside of the ductwork become a fire hazard? And is it a job you can tackle in-house? If you’re in any doubt about any of those questions, you need to talk to an expert.
The last thing anyone wants in their premises is a fire, but kitchen extract ductwork can easily harbour an unseen fire hazard in the grease deposits on the internal surface of the ductwork. How often you need to clean your ductwork will depend on how much it is used. There are set intervals at which ductwork must be cleaned and it has to be done to specific standards. This isn’t just good advice, it’s a legal responsibility.
Not following the fire safety regulations on extract cleaning could render your insurance invalid and, if negligence is proved, could also result in prosecutions. If there were a fire in which a fatality occurred, the charges could be as serious as corporate manslaughter.
To avoid this you do need specialist help.
At Swiftclean we’ve amassed over 30 years of experience in this field, cleaning to TR/19, section 7, the recognised industry guidance document for extract ductwork cleaning. We also advise some of the UK’s leading food retailing outlets on system design and maintenance.