Kitchen extract cleaning is important to maintain the safety of those in the workplace. The majority of catering establishments feature a canopy extraction system within the kitchen to control the build up of heat, steam and grease emissions in the cooking area.

The filters in the canopy act as a good “first line of defence” against grease deposition but still allow the smaller particles to pass into the extract ductwork system.

These deposits will accumulate over time and can pose hygiene and fire risks. Whist the canopies and filters are easily accessible for regular cleaning by catering staff the ductwork is normally hidden above a ceiling and can pass through numerous walls and floors before reaching the discharge point.

The Fire Regulatory Reform Order 2005 states that fire risk assessments should be undertaken for all occupied non domestic buildings. Grease extraction systems present an increased fire risk to the property due to the presence of grease deposits within the extraction system. The kitchen extraction system should be maintained to minimise the fire risk presented at any time.

These hidden sections require specialist attention for cleaning to TR19 standard. This standard also indicates a recommended frequency of cleaning dependant on the number of hours per day the kitchen is operational.

B&ES TR19 guidance states that kitchen extracts should be cleaned when 200 microns of grease are present within the extraction system as an average across the system. Areas in excess of 500 microns of grease require immediate attention. B&ES TR19 states the following frequencies as guidance for cleaning intervals.

Once cleaned to TR19 a cleaning certificate can be produced to verify compliance with Health & Safety obligations & Insurance requirements.