DEEP CLEANING OF KITCHEN VENTILATION SYSTEMS
Under Chapter 1 of the Food Safety (General Food Hygiene) Regulations 1995 there is a requirement to provide a means of suitable and sufficient natural or mechanical ventilation. Mechanical airflow from a contaminated area to a clean area must be avoided. Ventilation systems must be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible.
MAINTENANCE
Fire - As recommended in Croner's Practical Food Hygiene
Grease filters and ductwork should be cleaned at least twice a year by a specialist contractor to prevent any accumulation of grease or carbon which would be a serious fire risk. Fire breaks must be installed inside ductwork to cut off the extraction system, thus preventing the escalation of any kitchen fire. A local fire officer should be consulted prior to any installation or modifications of the ventilation system.
DW/171 Standard for Kitchen Ventilation Systems
The minimum cleaning period for baffle type self draining filters and collection drawers is once each week, and for mesh filters at least twice each week. By the nature of their construction, mesh type filters have a limited life and should be replaced when necessary.
The recommended cleaning periods for extract ductwork as published in HVCA document - TR/17 Guide to Good Practice - Cleanliness of Ventilation Systems.
Recommended Cleaning Periods |
Heavy use |
12-16 hours per day |
3 monthly |
Moderate Use |
6-12 hours per day |
6 monthly |
Light Use |
2-6 hours per day |
Annually |
Failure to implement these maintenance procedures will cause an accumulation of grease and dirt in the ventilation system, which will promote the growth of bacteria, increase the risk of fire, reduce airflow through the kitchen and impair the overall system performance and efficiency.
