Grease filters;

[Psuedonym]

Can anyone confirm if there is any specific legislation (I am aware of fire suppression manufacturers recommendation and advice) regarding the removal or banning of mesh type filters for the prefered option of V type baffles in cooker hoods?
I advise of the hazards raised with mesh filters and advise they are cleaned more regularly than the catering management may prefer or have been recommended by higher management, but I wondered if there is anything I can refer too or quote?

(I ask because I had a line of 9 grease heavy mesh filters fall from a long plenum yesterday, the support was also loose ensuring a safe reinsertion was not possible (cold and covered appliances thankfully) - The hotel managers' reaction to the problem was disapointing to put it mildly).

[Chris Houston]

I am certain that there is no such ban or legislation within the UK

[TickityBoo]

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

[Psuedonym]

Cheers Tickity, my next port of call is a couple of insurers for their point of views.

[Chris Houston]

Cheers Tickity, my next port of call is a couple of insurers for their point of views.

I used to work for one of the biggest ones.  I now work for the world's biggest insurance broker.  They tend to require cleaning of filters and ducts by a suitable contractor weekly/fortnightly/monthly based upon usage.  The recommendations are made by "loss control surveyors" like myself who tend to be generalists in most areas of property protection and therefore won't know much more than there is a need for the above.

[Psuedonym]

Thanks Chris, the filters are an internal cleaning regime rather than an outside contractors aren't they? Extraction is of course an external contractors' speciality.
Some (most) of clients' RA's and kitchen management requirements can be pretty vague and general and certainly not site specific. I find it frustrating when the biggest fire risk in a company is treated with ignorance by both staff and their management.
The cleaning of the filters is a dirty job and staff do their best to aviod it, especially when there are shifts involved and where responsibility can be shifted.
I leave a Fault Report highlighting any issues and hope that my next visit in 6 months will have improved the situation.

[TickityBoo]

From memory, the guide gives advice on the use of mesh filters and recommended frequencies re. deep cleans etc.  It can be downloaded in full from the link (posted above) under the sub-heading of "Monitor and review fire risk assessment" or similar.  It requires you to "register" first. Hope this helps.

[Chris Houston]

Filters tend to be done internally, ducting tends to be done by specialists.  A high volume fast food place might need it done weekly, but most places are annual or 6 monthly.

I would agree that this is the highest risk, my own experience is that arson is the biggest risk to most businesses, electrical faults and contractors second and then process/cooking risks.

[Psuedonym]

From memory, the guide gives advice on the use of mesh filters and recommended frequencies re. deep cleans etc.  It can be downloaded in full from the link (posted above) under the sub-heading of "Monitor and review fire risk assessment" or similar.  It requires you to "register" first. Hope this helps.

Thanks Tickity, I have downloaded the info, it was of interest and very relevant