If regular cleaning and maintenance of your kitchen grease extract systems is not carried out, air flow efficiency is reduced and this can lead to the ideal environment for bacteria and cockroaches to thrive, as well as becoming a major fire risk.
When running a commercial kitchen there is a standard to which you need to keep your kitchen cleanliness held to, so that you can avoid various hazards. TR19 (Kitchen Extract Cleaning) regulations are the guidelines that govern good practice for the maintenance and cleaning of ventilation ducts, to ensure your commercial kitchen is safe and hygienic.
If regular cleaning and maintenance of your kitchen grease extract systems is not carried out, air flow efficiency is reduced and this can lead to the ideal environment for bacteria and cockroaches to thrive, as well as becoming a major fire risk. It can also invalidate your buildings insurance cover.
We provide full TR19 compliance certification and reports for you and your insurers. With our certification and reports, you can trust that the job has been done correctly.
Insurance companies impose policy conditions on appliance maintenance and system cleaning. In order to meet insurance company requirements and to provide an accurate record of cleaning performance, a report is necessary as a record for the client. At Green Zone we provide a full TR19 Report, containing before & after photographs and schematic drawings.
How often your kitchen extract system needs to be cleaned depends on how many hours per day the kitchen is operational. All kitchen extract systems require professional cleaning at least once a year. Kitchens that are in continuous use, fast food, high grease contaminated extract systems may require more frequent, monthly deep clean to remove the fire risk and improve hygiene.
Ductwork cleaning is a specialist contractor activity and should be carried out by an appropriately trained specialist. At Green Zone we use a variety of different methods to achieve the required results from specialist mechanical brushes to air pressure systems and manual methods using specialist chemicals.
The build-up of grease in an extract system forms a hidden combustion load and during the cooking process flammable vapour is given off from cooking oils at temperatures between 200 & 300 degrees centigrade. A fire can occur when spontaneous ignition takes place at 310-360 degrees centigrade. The older the grease, the lower the ignition point hence why regular cleaning is of paramount importance. When grease ignites, fire spreads rapidly through the duct and can ignite surrounding materials along the ductwork path consequently transferring the fire. In effect, systems laden with grease can propagate what started as a small kitchen fire, causing major building destruction.
We provide specialist extractor hood and duct cleaning service which operates to HVCA TR19 standards and supply certification after every extractor hood and duct clean for insurance purposes. We also take before and after the clean photographic evidence. For all the latest information on Kitchen Extract Cleaning call now on 0844 292 0631
The build-up of grease also presents a hygiene hazard which can lead to foul odours and even pest infestation. If the system is not extracting at its full efficiency then, in some cases, this can lead to an unhygienic ‘backwash’ of air into the cooking area. COSHH requires that sufficient steps are engaged to remove hazardous substances from the workplace.
Building & Engineering Services Association (B&ES) formerly HVCA have introduced a specification for cleaning kitchen extraction systems, including canopies, ducts and vents known as TR19. This guide meets the requirements of both the Health & Safety Executive (HSE) as well as insurance company guidance regulations. It’s important to follow the specifications stipulated in the TR19 guide so as to keep the extraction system clean, minimise the risk of fire within the system and meet insurance requirements. By removing grease build up from ducting, it also reduces bacterial build up.
Regulatory Reform (Fire Safety) Order 2005 – requires building operators to assess fire risk & to take steps to prevent or remove the risk. Workplace (Health, Safety & Welfare) Regulations 1992 – requires ventilation systems to be “cleaned as appropriate”. COSHH Requires that adequate steps are taken to remove hazardous substances from the workplace.