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Kitchen, Canopy and Duct Cleaning (TR19) in Stoke on Trent, Newcastle under Lyme, Stafford & Crewe
The Importance of Hygiene
Hygiene is of course paramount importance throughout an organisation but nowhere is it more critical than in kitchens and food preparation areas where cleaning must be carried out under the guidelines of the Food Safety Act 1994.
We are able to offer tailored kitchen cleaning solutions from hard floor cleaning, oven cleaning, deep fat fryer cleaning, kitchen canopy and kitchen duct clean.
Investigations have discovered that 70% of commercial kitchen fires are caused by reduced ventilation due to faulty, blocked or build-up of dirt and grease in ventilation systems. Filters cannot remove all traces of grease and dirt from the air. Over time, a layer of grease and dirt builds up on the surfaces of ventilation ducts, canopies and extractor fans. This is a major fire risk. Fires within ductwork are very difficult to stop. Ductwork is often inaccessible, and fire may break out of the ductwork into other buildings. Damage is often serious and businesses are forced to close.
Tailored kitchen cleaning solutions
Oven cleaning
Deep fat fryer cleaning
Kitchen canopy duct cleaning
USEFUL INFORMATION
Why carry out cleaning and maintenance?
You will reduce the risk of fire.
It prevents the build-up of grease deposits and bacteria within your kitchen extraction system.
Under the Regulatory Reform (Fire Safety) Order 2005, your extract systems need to be included in your fire risk assessment with action taken to minimise any potential fire risk to buildings and occupants.
Failure to carry out proper cleaning and maintenance could lead to a breach of Environmental Health regulations and could invalidate your fire insurance policy.
How often should I clean?
Ductwork ideally, you should measure the rate of build-up of grease on the internal surfaces of ductwork. If this is not possible, your cleaning work should be planned around the level of use:
Heavy use (12-16 hours per day) – clean every three months.
Moderate use (6-12 hours per day) – clean every six months.
Light use (2-6 hours per day) – clean every 12 months.
Where cooking processes involve fat frying or wood/charcoal burning, cleaning may need to be more frequent.
If your extract system has not been cleaned and there is evidence of grease deposits within the system, you will be failing to comply with the Food Safety (General Food Hygiene) Regulations 1995.