The Health & Safety Executive as well as industry and guidance regulations, state that kitchen extract systems should be kept clean to minimise fire and other risks. If your business fails intrinsically to meet the hygiene standards set out by the Food and Safety Act 1990 and the food Hygiene Regulations 2006 this can lead to large fines. Hygiene levels within your kitchen are totally reliant on the level of cleaning undertaken.
Whilst your staff can perform daily cleaning tasks to keep the cleanliness to a basic level, a regular cleaning programme carried out by professionals is essential. Regular deep cleaning removes the build-up of grime and food waste residue, that is missed in corners and difficult to reach areas.
All our engineers and management alike have a wealth of commercial cleaning experience bringing to the table varied knowledge and innovative working practices. All our staff are fully trained and are happy to offer professional advice to resolve any cleaning related issues.
Our process is simple we offer a free no obligation site survey that allows our Operations Management to meet with you at your convenience and discuss your business needs.
Our Operations management will carry out a thorough survey which includes creating a risk assessment, method statement and a portfolio of photos. On most occasions, we would then offer a verbal quotation on site outlining the work required to ensure your kitchen and equipment will conform to all current legislation. This will then be followed up with a written quotation agreeing on the works required.
Once we have completed our deep clean of your extraction system photos of the equipment will be taken, we will then include these in the post clean report which will also outline any issues relating to the works that were requested by the client.
A certificate will be presented once the job has been completed for your approval.
There are several different elements that make up your extraction system. These are the canopy, filters and filter housing, service ductwork and extraction fans. We can clean these individually or clean the entire system depending on your requirements. The frequency will be determined by hours of use and budget allowance.
Affinity Eco Cleans’ Engineers can fit access doors to allow better access to your ductwork system. We can arrange for the measurement, fabrication and fitting of the hatches. This can be run in line with your new or existing cleaning programme. This is a one-off charge and service, which will provide access to your ductwork, for cleaning, throughout its life.
Affinity Eco Clean remove all traces of grease and carbon from inside the ducting by fitting access doors to the duct to remove the grease. In some cases, we will take down the duct-ing for cleaning and put new seals on to the ducting flanges to ensure no leakage of grease from the joints when we install back the ducting.
Affinity Eco Clean use a wide range of cleaning processes and degreasing chemicals as well manual labour to bring the shine back in all extraction canopies made of stainless steel or alu-minium. We clean all internal and external features of the kitchen canopy, drip trays, plenum, canopy filters, ducting riser.
This duct riser is a potential fire risk due to the burnt-on carbon deposits and grease that is easily ignitable by heat and flames caused by cooking below, if the fire started in this section of the duct it will travel throughout the entire system causing the fire to spread throughout the entire building endangering lives.
Intervals between regular specialist cleans depend on usage. These are minimum recommended intervals according to the HVCA’s TR/19 best practice guidance.
Grease extract systems MUST be regularly inspected and cleaned to remove any fire hazards.
Health & Safety Executive, BSRIA and FPA Insurance ALL stipulate that kitchen extract systems should be kept clean to minimise fire risks.
| 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 laden aerosols 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 |
The above table provides clearer guidance to assist in assessing the requirements for cleaning particularly where cooking methods produce high volumes of airborne grease contaminants.
We offer a 360 installation service for complete kitchen extraction systems. Our process followings 6 simple steps:
All ventilation cleaning works are carried out in accordance with B&ES (formerly HVCA) TR19 Guide to Good Practice Internal Cleanliness of Ventilation Systems.
A regular cleaning programme carried out by professionals is essential. If your business fails to meet the industry hygiene standards this can lead to large fines.
With prices starting from just £300 please call us today for a quote 01634 510 690 or visit our Contact Us page and complete our online enquiry form.
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