Commercial Extraction Regulations

Health and Safety:

Over time, grease, dirt, and other debris can build up in your ventilation system. This build up can become a breeding ground for bacteria, mould, and other harmful contaminants that can circulate through the air and pose a risk to the health and safety of your customers and employees.

Fire Prevention:

Grease build-up in your ventilation system can also be a major fire hazard. If grease accumulates in your ductwork and comes into contact with a high temperature, it can ignite and start a fire that can quickly spread throughout your building.

Energy Efficiency:

A dirty ventilation system can also impact the efficiency of your HVAC system. When your ducts are clogged with debris, air cannot flow freely, causing your HVAC system to work harder to maintain a comfortable temperature. This can result in increased energy bills and potential breakdowns of your HVAC system.

Compliance with Regulations:

Many local health and safety codes require that commercial kitchens have their ventilation systems cleaned regularly. Failure to comply with these regulations can result in fines and even closure.

In summary, having your commercial ventilation system cleaned regularly is important for the health and safety of your customers and employees, fire prevention, energy efficiency, and compliance with regulations.

The objectives of an effective kitchen ventilation system are to:

■ remove cooking fumes at source, ie at the appliance;

■ remove excess hot air and bring in cool, clean air so the working environment is comfortable (inadequate ventilation can cause lethargy and heat stress contributing to unsafe systems of work and high staff turnover);

■ make sure that the air movement in the kitchen does not cause discomfort, e.g. from strong draughts;

■ provide enough air for complete combustion at fired appliances and prevent the risk of carbon monoxide accumulating;

■ be easy to clean, avoiding build-up of fat residues and blocked air inlets which lead to loss of efficiency and increased risk of fire;

■ be quiet and vibration free. The ventilation system design needs to take account of the: cooking load;

■ amount of cooking equipment used;

■ layout and shape of the kitchen;

■ number of kitchen staff;

■ need for easy cleaning and maintenance. The following guidance outlines effective design features. You should assess existing and planned systems to make sure they meet these ventilation objectives.

Not withstanding the safety of your staff, customers and your property, Insurance companies will often request certificates, photographs and evidence of a professional & qualified deep clean to meet thjeir cover requirements. For instance, should there be an unfortuante incident such as a fire, they could review youir policy and potentially block claims and further cover because your extraction system did not meet scheduled and adequate deep clean standrads. 

For more information about extraction deep cleaning, contact Commercial Kitchens Direct in Peterborough, who are extraction manufacturers and deep clean contractors. 01733 230 378

For a full account about commercial extraction regulations and recommendations, please see this HSE brief here.