COMMERCIAL KITCHEN EXTRACT CLEANING

Duct Clean Services Commercial Kitchen Extract Cleaning

A COMPLETE AND PROFESSIONAL SERVICE FOR COMMERCIAL KITCHENS.

Accredited supplier to:

Blackpool Pleasure Beach

Guide to Good Practice: Internal Cleanliness of Ventilation Systems.

Duct Clean Services are approved members of the BESCA Vent Hygiene Elite and are committed to ensuring that our cleans are carried out to the highest standards, and as such we consider the TR/19 Guide to Good Practice to be one of the mainstays of our approach to quality. A full Post Clean Verification Report (PCVR) is issued upon completion of all ductwork cleaning.
Here is a bit of background to the standard which you may find helpful.

In 2005 the then HVCA amalgamated two publications (TR/17 and DW/TM2) to produce the TR/19,

which incorporates the best practice for installing new systems and maintaining them and allows

specifiers to deal with all aspects of the duct system in one publication.

TR/19 is ideal for use by specifiers, consultants and building legislators to ensure that ventilation systems are properly maintained. It is especially important for kitchen ventilation due to the elevated risk of grease deposits in extract systems, which can lead to fires. Adherence to the standards in TR/19 will provide detailed, recognised proof that the ventilation system in a building is safe and well maintained, which is vital for securing insurance policies.

The guide includes further improvements to best practice standards with particular reference to kitchen extract systems. According to Gareth Keller, Head of the Heating Ventilating Contractors’ Association’s Specialist Group Services department: “As the bar for indoor air quality standards is raised, the industry is actively seeking guidance.

TR/19 draws on the extensive experience of HVCA members and has been written to meet this need, providing high-level best practice advice.” He continued: “Research shows we spend an average of 90 percent of our lives indoors, consuming almost 25,000 litres of air a day each. Lower work performance is frequently symptomatic of poor indoor air quality in offices and schools, and asthma and allergies are more prevalent than ever.

Everyone has the right to healthy indoor air. Therefore, it is vital we do everything in our power to ensure optimum indoor air quality. The proper maintenance of ductwork and ventilation systems is paramount in this and I am positive that the guidance in TR/19 will provide a great resource for the industry at this important time.”

TR19 Guide to Good Practice

[TR/19]

Recent Revisions to TR/19

The Building and Engineering Services Association (BESA) has recently updated the “Guide to good practice – internal ventilation systems” [TR19]. It is almost 10 years since the previous update, and in that time we have seen ever more stringent levels of ventilation-system, cleanliness being required.

There are two key factors driving this requirement;

Increased awareness of and concern for internal air pollution and its impact on building occupants.
Fire risk from grease build up in kitchen extract systems, which is linked to an alarming number of fires every year in non-domestic kitchens. In nine out of ten fires linked to catering facilities, grease deposits in grease extract ducting have ignited to make fires more widespread and destructive.

How clean and safe is your ductwork?

[bes_tr19_article]

Kitchen Extraction Cleaning Intervals

Intervals between regular specialist cleans depend on usage. These are minimum recommended intervals according to the HVCA’s TR/19 best practice guidance

1) Grease extract systems MUST be regularly inspected and cleaned to remove any fire hazards.

2) Health & Safety Executive, BSRIA and FPA Insurance ALL stipulate that kitchen extract systems should be kept clean to minimise fire risks.

A new table provides clearer guidance to assist in assessing the requirements for cleaning particularly where cooking methods produce high volumes of airborne grease contaminants.

 

Example                                                                                                             Up to 6 hrs per day      6 to 12 hrs      12 to 16 hrs   16 + hrs     Max inspection interval
No significant production of grease                                                                              12 months                 12 months          6 months        6 months               6 months
Moderate production of grease during normal daily food production               12 months                   6 months          4 months        3 months               6 months
Heavy , significant production of grease during normal food production           6 months                   3 months          3 months        2 months               6 months

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