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Posted By DaGuru
Could someone please tell me if the canteen extraction unit (above the hot plates) fall into the catagory of receiving the minimum LEV statuatory 14 month inspection?
Thank you for your assistance.
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Posted By Ucan
Not sure about LEV but most definitely a fire risk assessment should be carried out.
The Oct 2005 Regulatory Reform (Fire Safety) Order places the onus on building operators to appoint a responsible person for fire safety and this responsible person needs to have a fire risk assessment carried out. Such a risk assessment should include any kitchen extract system within or passing through a building and should identify fire risks and ways of removing or reducing the risks.
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Posted By Bob Youel
LEV does apply and also environmental emmission standards may apply
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Posted By Ian Dale
While it is sensible to ensure that exhaust ventilation is well maintained I am not convinced that there is a 14 month requirement.
The COSHH regulations are for the control of hazardous substances as defined in the regulations. I am reasonably certain that such substances (or substances of equivalent hazard) are not present at the cooking area in a kitchen. The ventilation is generally to remove heat and cooking vapours.
I suppose that smoke and flames from some cooking procedures should be considered.
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Posted By Andrew Beveridge
The main requirement is under RRFSO, and usually from your insurers. Below is a quick exract from my report to our insurers.
'The ducting, flues, canopies, hoods, extraction motors, fans and entire length of ducting is inspected and cleaned by Aircover, a UK based Heating and Ventilating Contractors Association member, on an annual basis. The last inspection and clean was in February 2009.
This inspection and cleaning is carried out in accordance with HVCA Guidance document TR19.
Wet Film Thickness Tests are carried out annually, 6 months after the annual inspection and cleaning detailed above.'
Hope that helps.
Regards
Andy
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Posted By Messy Shaw
The main emphasis of the TR19 guidance mentioned above is to match the frequency of the inspections of ducting and filters to how heavy they are used.
A system extracting from an Indian restaurant which operates 13 hours a day, 7 days a week will almost certainly need more cleaning than a kitchen in a School providing four or five hot meals a week.
It is definitely best not to ignore such ducting as very serious fires can result
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Posted By DaGuru
Thank you
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