66 Singlewell Road, Gravesend, Kent, DA11 7PW
Kitchen
Extract
Cleaning

A regular maintenance regime to match the type of cooking and frequency of use will ensure that all precautions are taken for a safe working environment which should follow the regulations from EC852:2004, the working stipulates that a Kitchen Supply System should be cleaned and maintained alongside the Kitchen Extract.

KITCHEN EXTRACTION SYSTEMS

Canopy kitchen extracts are present in most commercial kitchens and are used to dissipate heat, grease and vapour emissions from the cooked food. Fat, oil and grease deposits accumulate within the extraction system, which over time could pose a serious risk of fire as flames and high temperatures ignite the deposits, causing rapid spread throughout the ductwork.

A Kitchen Extraction system consists of:

  • Kitchen canopies to catch the grease deposits.
  • Filters within the canopy to purify the contaminated air.
  • Grease ductwork which is used to transport the grease.
  • Extractions which draw the grease from the kitchen worktops.
Why they need Cleaning

A regular maintenance regime to match the type of cooking and frequency of use will ensure that all precautions are taken for a safe working environment which should follow the regulations from EC852:2004, the working stipulates that a Kitchen Supply System should be cleaned and maintained alongside the Kitchen Extract.

It is also a statutory requirement by the Regulatory Reform (Fire Safety) Order 2005, that all commercial premises should follow fire safety standards and the ‘responsible person’ should carry out certain fire safety duties to ensure satisfactory fire precautions. The HSE, BSRIA, FPA and insurance company’s guidance and regulations stipulate that kitchen extract systems should be kept clean to minimise fire and other risks. Failure to comply with the above can lead to insurance company invalidating your claim.

OUR SERVICE

The areas of the extract that are not readily accessible require cleaning to BS EN 15780 standard & TR19 guidance.  Our technicians are trained to these standards and will place access panels at the correct intervals to ensure accessibility. However, before any disinfecting commences, sampling is carried out to analysis the level of grease contamination within the ductwork, this information is also used again in final assessment to show the progress.

When recording the grease level using Wet Film Thickness Tests (and photographs), against the amount of time since the last sterilization, we can create an effective maintenance scheme to ensure a clean and safe working environment.

Cleaning is carried out using various methods, hand cleaning, rotary brush cleaning, chemical application and steam, however this is subject to requirements.

Nathan Bal
NSK Contractors Ltd
Director

We use EAWHS for all of our air and water hygiene work and have done for many years.

Fred Mansfield
Event Hire Group

We utilise EAWHS for their specialist water treatment services on a number of sites. They always deliver!

Jack Lee
June Commercial Services
Director

Evolution Air & Water Hygiene Services have worked closely with us on a number of projects in the south east, the service we are provided with is second to none.

Michelle Dormer
Abby Marketing
Director

Our ventilation system and water outlets needed to be tested and disinfected after some neglect. A full survey was carried out with explanations of problem areas showing clarity and good understanding

Jak Cantwell
Aventus Environmental

Specialist within the hygiene industry with a meticulous eye for detail, these are the reasons why we chose EAWHS every time.

David Catchpole
Estate Agent Director

EAWHS always exceed our expectations for the maintenance of our offices. Always pleasure, never a chore to deal with.

MAINTENANCE GUIDELINES

Level Of Grease Production
Daily Usage
CLeaning Intervals
Low:

no significant production of grease

laden aerosols during normal food

production operations

Up to 6 hours

6-12 hours

12-16 hours

16+ hours

12 monthly

12 monthly

6 monthly

6 monthly

Medium:

moderate production of grease

laden aerosols during normal food

production operations

Up to 6 hours

6-12 hours

12-16 hours

16+ hours

12 monthly

6 monthly

4 monthly

3 monthly

Heavy:

heavy, significant or continual

production of grease laden

aerosols during normal food

production operations

Up to 6 hours

6-12 hours

12-16 hours

16+ hours

6 monthly

3 monthly

3 monthly

2 monthly

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