Welcome Guest! The IOSH forums are a free resource to both members and non-members. Login or register to use them

Postings made by forum users are personal opinions. IOSH is not responsible for the content or accuracy of any of the information contained in forum postings. Please carefully consider any advice you receive.

Notification

Icon
Error

Options
Go to last post Go to first unread
Admin  
#1 Posted : 20 September 2004 13:58:00(UTC)
Rank: Guest
Admin

Posted By Simon H Morriss
I am trying to find some documentation / best practice for the cleaning of the duct work that extracts the hot fats from kitchen areas. This is proving to be very difficult, can any one help.

The reason is that I want to give a presentation to our catering contractors on what we require of them as well as what we will give in return.

Simon
Admin  
#2 Posted : 20 September 2004 15:38:00(UTC)
Rank: Guest
Admin

Posted By Patrick Guyomard
Try TR/17 Guide to Good Practice Cleanliness of Ventilation Systems and DW/171 Guide to Good Practice for Kitchen Ventilation Systems, from the Heating and Ventilating Contractor's Association.
Tel: 020 7313 4900. They aren't cheap.

Regards

Paddy
Admin  
#3 Posted : 20 September 2004 15:53:00(UTC)
Rank: Guest
Admin

Posted By David Mains
Have you tried the HSE webpage?

There are numerous free leaflets for both Food Industry & Catering - if memory serves I am sure that there was an info sheet on this subject.
Admin  
#4 Posted : 21 September 2004 10:36:00(UTC)
Rank: Guest
Admin

Posted By Ken Taylor
While on holiday, I saw the remains of a hotel no longer in use which was reported to have been due to a fire starting within kitchen ductwork. This should be sufficient reason to keep the things clean.
Admin  
#5 Posted : 21 September 2004 10:39:00(UTC)
Rank: Guest
Admin

Posted By Robert K Lewis
It is crtainly a reason to manage the fat filters properly as the ducts are near impossible to clean once the fat is there. Most good kitchens do a daily clean of the filters

Bob
Admin  
#6 Posted : 21 September 2004 10:52:00(UTC)
Rank: Guest
Admin

Posted By Terry Smyth
Most of the larger fast food outlets,
Mc Donalds, Burger King etc, clean their ducting on a regular basis, usually on gauged on the amount of usage of equipment, based on the weight of fries that they produce, usually around 400 000 lbs of fries.

They use professional contractors which clean the ducting. These contractors will provide video evidence on a before and after work schedule.

On completion they will issue a certificate of servicability.


Regards

Terry
Admin  
#7 Posted : 21 September 2004 11:16:00(UTC)
Rank: Guest
Admin

Posted By Ken Taylor
If they are deep fat frying or similar, you might also like to suggest a fire suppression system within the extractor canopy interlocked to the fuel supply.
Admin  
#8 Posted : 21 September 2004 11:26:00(UTC)
Rank: Guest
Admin

Posted By Simon H Morriss
Thanks to every one who has posted. We do have many of the features spoken about already installed but we have no defined policy on when cleaning should be done and by whom.

Simon
Admin  
#9 Posted : 21 September 2004 13:58:00(UTC)
Rank: Guest
Admin

Posted By David Mains
Simon,
you may want to search the news archives for info on a fire around 4 years ago at Heathrow. At the time I remember that it was blamed on grease that had buit up in ducts. This was then ignited by the flame grilling process that the fast food company used to cook their product.
Users browsing this topic
Guest
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.