Non commercial ovens and extraction systems

[Fire Monkey]

Has any one inspected, or have knowledge about the ductwork condition, for a domestic oven and hob in non domestic building. I have a sleeping accommodation building with a domestic oven but the ductwork has never been cleaned. Legislation says it doesn't have to be but in practice is this something risk assessors or cyclical; servicing mangers should be considering? The removable filets would be cleaned on regular basis by the building occupants.

[AnthonyB]

Ductwork is ductwork - if it's full of gunk and there's a pan fire underneath it's not going to say 'I'm domestic so I won't spread through the building via the ducts'

Although having said that most commercial uses of domestic cookers I've seen are part of a domestic style fitted kitchen and have a recirculating cooker hood so there are no penetrations of walls, ceilings and voids so the risks are less - filter changing and hood cleaning as per manufacturer's recommendations is usually what we look for

[Fire Monkey]

Thanks Anthony - what you said is exactly what I was thinking - it seems as though there are conflicts between fire and non fire legislations. I this case the extract does go outside.

[Dinnertime Dave]

Ductwork is ductwork - if it's full of gunk and there's a pan fire underneath it's not going to say 'I'm domestic so I won't spread through the building via the ducts

Ductwork is ductwork, but the cleaning of the ducts does depend on what you're cooking underneath and the time you are cooking it for.

[AnthonyB]

Yes, hence why the industry has different intervals for filter cleans and deep cleans based on usage, etc