Can anyone point me in the right direction?
A friend of mine cleans ductwork/hoods. He does the cleaning in a large well known chicken takeaway. He was called into a new site because of a fire in the ductwork. It seems to him that the only time it gets cleaned is when it looks dirty or for Health reasons. I am aware there is some guidance on fitting of new ductwork with dampers etc, but is there any recommendations about the time spans of cleaning?
For those who do FRA do you check filters only?
Do you ask for proof of cleaning?
I know its not always easy to see the grime but then again how do you know if the dampers would still work after a few years?
Thanks tonenee50.
I have completed both the Ansul and Amerex fire suppression system instal/service courses and seem to remember that guidance advises maintenance based upon a three stage basis: high, medium and low useage.
High useage would involve takeaways/pubs etc and must be cleaned every three months, medium use every six and low use once a year.
My own advice when servicing the fire systems with regard to cleaning is usually based upon how much crxx is within the hood! They (the fire suppression systems) have to be serviced twice a year and a service certificate left to provide proof of servicing. The fusible links are also dated to provide further proof of servicing.
The filter cleaning usually falls upon the kitchen staff to clean on a weekly basis.
Company's / owners may also have their own H&S regimes in place for this.
I cannot confirm the dampners maintenance, maybe others on this forum could help?
Phil
