Kitchen extract canopies and ductwork accumulate grease to varying degrees.
Frequently used kitchen extract and deep fryer extract present a significant fire hazard.
Neglecting to clean these extracts regularly can result in reduced effectiveness, poor kitchen hygiene and more costly maintenance. Building insurers often require evidence of kitchen extract cleaning in order to provide cover.
Cleaning heavily contaminated ductwork is a specialist undertaking. All work is carried out in accordance with BESA TR 19 The Internal Cleanliness of Ventilation Systems.
Accreditations and affiliations
Legionella Control Association
Phase is a member of the LCA. The LCA was established to ensure users receive a high level of audiatable services that are in full compliance with the guidance set out in L8
Phase Technology is accredited by SafeContractor providing our clients peace of mind that the work is undertaken competently and safely
Phase Technology holds ISO 14001:2015
Phase Technology has been ISO accredited since 1996 and currently holds ISO 9001:20015
Phase Technology is accredited at Organisation Level by Human Focus for General Health & Safety Arrangements. This certification scheme has been independently accredited by RoSPA
Phase Technology is Cyber Essentials certified.
Operators have duties under health and safety law to assess fire risks.
Operators of commercial kitchens have duties under health and safety law to assess fire risks in the operation of extract ventilation.
The risk assessment should be conducted by a responsible person and will help in identifying potential hazards associated with kitchen extract ventilation, principally those created by the excessive build up of cooking oil deposits. The risk assessment should be kept under review, particularly if there are any changes made to the ventilation system.
The principal fire risk in extract ventilation is created by the excessive build-up of cooking oil deposits. The cooking style will create different grease residues:
- Oriental cooking created a very sticky, syrup like grease that can become very adhesive to metal surfaces. The surface tension cannot be broken by normal scraping or with general purpose cleaning chemicals.
- Solid fuel cooked/charbroiled meats create large quantities of grease. A first layer of grease will bond to metal surfaces, and then additional layers of thick, heavily black carbon will build-up created by ash and grease from the cooking process.
- Deep frying creates a grease similar to translucent creosote. Frozen foods containing a large quantity of water create a hard shiny layer of grease.