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FIRE SERVICE AND GENERAL FIRE SAFETY TOPICS => Technical Advice => Topic started by: mariner on July 05, 2011, 10:21:52 AM

Title: Kitchen Extraction Systems
Post by: mariner on July 05, 2011, 10:21:52 AM

What are the legal requiremnts for the cleaning of kitchen extract systems in commercial premises, I have looked at several risk assessments etc some recommend 3/6/12 months depending on usage, any particular legislation.

Title: Re: Kitchen Extraction Systems
Post by: Tom Sutton on July 05, 2011, 02:18:20 PM

Try http://www.defra.gov.uk/publications/files/pb10527-kitchen-exhaust-0105.pdf it may help.

Title: Re: Kitchen Extraction Systems
Post by: AnthonyB on July 05, 2011, 02:33:39 PM

Very handy document, not sure about the CO2 local flooding system for deep fat fryers though!

Title: Re: Kitchen Extraction Systems
Post by: Martin on July 05, 2011, 03:08:13 PM

http://www.pro-ductclean.com/common-questions-kitchens.asp#question2

I'm not aware of any "legal" time specific requirements in H&S law or Food Hygiene law. (I don't think COSHH requirements will apply, as not extracting substances hazardous to health.) However both H&S and Food Hygiene  have general requirements to maintain/clean  equipment to esure it will work safely hygienically. Link above paraphrases guidance from Heating and Ventilation Contractors Assn. on cleaning intervals. A cynic might think they would err in favour of short intervals but I couldn't possibly comment.

Title: Re: Kitchen Extraction Systems
Post by: mariner on July 06, 2011, 11:05:14 AM

Thank-you for all your help appreciate it

Title: Re: Kitchen Extraction Systems
Post by: Psuedonym on July 19, 2011, 06:01:40 PM

Martin, when you've got you're head shoved in a plenum at 4 in the morning and covered in unbelievable shxxe working on suppression systems (if you have seen some of the grime up there, it soon puts you off eating in the best restuarants never mind the fast food joints) you soon form an opinion on cleaning intervals.
The number of places who have reduced the cleaning for financial reasons is causing chefs a lot of grief with blocked filters and ducts - they see cleaning as an external issue. The fire risk as a direct consequence is obviously rising.
Oh well, off to another filthy hotel tonight when the chefs have left...deep joy.

Title: Re: Kitchen Extraction Systems
Post by: Psuedonym on August 01, 2011, 05:03:23 PM

Chefs at Hilton Park Lane may now have changed their policy of cooking below an A/C duct now. Apparently this has been going on for a while and the reason for all the grease up the A/C duct causing the 7 floor fire recently.
Whoops, time for a bit of training methinks.