It's estimated that up to 80% of kitchen extraction ducts are never cleaned and that makes them hazardous for your staff and your customers.
Although building owners and operators were given new duties of care in fire safety legislation in 2006 (Regulatory Reform (Fire Safety) Order (RRO)) but in 2007-08 the London Fire Brigade recorded 166 fires in restaurants alone (including cafes and takeaway food shops) in the Capital.
Kitchen extraction cleaning
It's a difficult, unpleasant job but legislation (such as Fire Risk Assessment), Insurance needs and EHO compliance mean you can't ignore it.
The consequences of neglect can be severe for the individual responsible. But neglect can also have both mechanical and environmental implications for your business' commercial viability.
Intervals between regular specialist cleans depend on usage. These are minimum recommended intervals according to the HVCA's TR/19 best practice guidance
| Frequency of Cleaning Section 7.35 | ||
| Heavy Use | 12 - 16 hours per day | - 3 monthly |
| Medium Use | 6 - 12 hours per day | - 6 monthly |
| Light Use | 2 - 6 hours per day | - 12 monthly |
Our kitchen extraction cleaning service works fully to HVCA's TR/19 best practice guidance.
The Association of British Insurers also recommends that extract systems in commercial kitchens should be regularly cleaned and certified - anything from annually to monthly depending on usage.
Kitchen Extract Certification
Let PdC relieve you of all this worry and stress.
You will meet fire safety requirements with our programme of full cleans and degreasing of your kitchen extract systems.
Your insurers will be happy too - we provide you with full certification and reports so you can demonstrate that you are taking the necessary preventative measures.
Next Steps
Call us for advice on Kitchen Extraction Cleaning and Certification or any other needs on 0870 6092080 or click here to email us.
City evacuation after takeaway fire drama
Lancashire Evening Post
Bosses at a Preston McDonalds restaurant were today facing a major clean-up operation after a fire broke out in the kitchen.
More than 60 firefighters were at the restaurant in Friargate for more than four hours yesterday tackling the blaze, which started in a chip range.
It is believed fat ignited and sparked a fire on the range itself and several secondary fires within the extraction system.
Dick Stott, group manager for Lancashire Fire and Rescue, said: "What appears to have happened is the range has ignited, which has then gone into the ducting which takes all the fumes out of the building. The fire has got into the ceiling in various parts of the building."
The initial blaze was quickly extinguished, but fire crews had to go into ceiling crawl spaces to extinguish individual outbreaks of fire which had broken out.
Full story: Lancashire Evening Post
Richmond restaurant Cirrick evacuated after New Year's Day kitchen fire
by Christine Fleming
A restaurant was evacuated on New Year's Day after a kitchen fire broke out.
Turkish restaurant Cirrik, in Kew Road, Richmond, was open when the fire broke out but only had five staff inside at the time. None of them were injured.
Richmond fire brigade was called to put out the flames at 12.30pm.
Watch manager Ben Midgley said: "Four fire crews attended the fire, which was limited to the extractor fan ducting in the kitchen and some of the boxing round the ducting.
"The extractor fan was above the [restaurant's] charcoal grill and something had flashed or burnt in the charcoal grill and set alight to debris or grease in the fan."
Full story: Your Local Guardian
; "The Contractors Health and Safety Assessment Scheme")
