FireNet Community

FIRE SERVICE AND GENERAL FIRE SAFETY TOPICS => Fire Safety => Topic started by: AndyLeather on January 09, 2008, 06:22:26 PM

Title: Commercial kitchen cooker hood extraction
Post by: AndyLeather on January 09, 2008, 06:22:26 PM

Hi all a happy new year!
As part of a fire risk assessment I need to establish:

Could any one please advise on a source of information for guidance on the cleaning frequency for commercial kitchen extraction? (deep clean of the exhaust stack rather than the initial hood area & filters) I have found the HVCA web site (there are lots of refs to document TR19 but I can't seem to find a copy) but there seems to be no particular reference to suggested frequency, as for the HSE all I can find is basic info.

(I am always a little nervous of contractors/organisations who have a cloak for essential decision making information).

My view at the moment is that it is down to regular inspection & therefore risk assessment on the findings (perhaps measuring the depth of the residue that has formed? YUK!) any assistance would be greatly appreciated as always.

Thanks in advance

Andy

Title: Commercial kitchen cooker hood extraction
Post by: John Webb on January 09, 2008, 07:29:52 PM

Andy,
I'm sure a similar question was asked before on the Forum. (Early last year?) Use the search function and try appropriate words and see what you get from that.

Title: Commercial kitchen cooker hood extraction
Post by: terry martin on January 10, 2008, 11:00:49 AM

here's a shortcut

http://www.fire.org.uk/punbb/upload/viewtopic.php?id=2204

Title: Commercial kitchen cooker hood extraction
Post by: AndyLeather on January 10, 2008, 01:21:25 PM

Thanks guys..

Andy

Title: Commercial kitchen cooker hood extraction
Post by: Mr. P on January 10, 2008, 01:54:19 PM

T'was I who asked previously.  Your assessment should take account of manufacturers/supplier/installer recomendations, the capacity of use and what is being cooked. I have met with people who clean weekly, monthly etc.  Yes, regular inspection by user RP is a must.  The extent of cleaning will depend on the layout of extractors etc. If using a contractor, get a couple of quotes and compare issues of their seervice details.

Title: Commercial kitchen cooker hood extraction
Post by: TR19Specialist on July 12, 2008, 12:40:51 PM

For all the infomation you need visit

www.howellsbradford.co.uk

You can download TR19 section 7 online or ask any questions via the web links

Hope this helps

Paul Argent

Title: Commercial kitchen cooker hood extraction
Post by: Psuedonym on July 14, 2008, 08:30:49 PM

Andy, don't forget the filter cleaning regime in your assessments. Mesh type filters on a daily basis, these are a real fire risk. :)

Title: Commercial kitchen cooker hood extraction
Post by: TickityBoo on July 14, 2008, 09:18:38 PM

Try this link to the Association of British Insurers guide re. fire risk assessment - catering extract ventilation. At least its something to refer to:

http://www.bsria.co.uk/press/?press=88

The guide in full can be downloaded from this page under the "monitor and review fire risk assessment"(or similar) sub-heading.  It gives some advice re. mesh filters and deep clean frequencies.