Grease extract ventilation cleaning and monitoring
Our ventilation and cleaning monitoring services are used by our clients in several different areas of their operations:
Grease extraction systems
Employers and owners have a legal obligation to provide effective and suitable ventilation in every enclosed workplace. This includes kitchens which need ventilation in order to create a safe and comfortable working environment. Catering and cooking can produce significant amounts of fumes, vapours and grease as well as large amounts of heat. Mechanical extraction, via a canopy hood installed over the cooking appliances, can remove these fumes and vapour and discharge them to a safe location. These are often known as grease extraction systems. Many commercial insurance companies insist there is a regular cleaning regime in place to ensure these systems do not catch fire, damaging both the property and the business, and in worst-case scenario cause loss of life.
Your systems will be surveyed by CMK with schematics provided and the following criteria adhered to:
Monitoring of grease extract systems through deposit thickness test (D.T.T) for grease contamination and frequency of cleaning.
Carrying out risk assessments in conjunction with new fire regulations (October 2006) and client’s requirements.
Installation of access panels for inspection and cleaning, including fire-rated doors.
· Cleaning of grease ventilation systems, as per the TR/19® and TR/19® grease guidelines issued by the Heating and Ventilation Contractors Association BESA.
Once your clean has been completed, a detailed post clean report will be issued together with schematics, before and after photographs, plus insurance industry-approved Fire Safety Cleanliness certification to TR/19® and TR/19® grease standards. As evidence of grease extract duct cleaning, this can be shown to Fire and Rescue Service Inspectors and insurers.
A clean and free-flowing ventilation extract system reduces fire risk, improves air quality for employees and helps room temperature control.
Typical cleaning intervals are shown below:
Heavy
Typical usage per day: 12 to 16 hours
Cleaning cycle: Every 3 months
Moderate
Typical usage per day: 6 to 12 hours
Cleaning cycle: Every 6 months
Light
Typical usage per day: 2 to 6 hours
Cleaning cycle: Every 12 months
TR/19® Grease is a new, stand-alone specification for Fire Risk Management of Grease Accumulation within Kitchen Extraction Systems. For any works that require compliance with the TR19® Grease specification, you must expressly state in any tender documents/ contracts that TR/19® Grease applies, in addition to TR19®, to ensure the correct services can be applied to projects where required. Stating TR/19® only will not encompass the TR/19® Grease specification.
The industry standard for kitchen extract deep cleans, stipulated by BESA TR/19® 7.35, states:
“The need for specialist cleaning of extract systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignition and of the building and its occupant/users to system fire, hygiene, vermin and mechanical hazards.”