Safety In The Kitchen
Cleaning of the extraction canopy is essential on both hygiene and fire safety grounds. Although a greasy extraction canopy may not increase the risk of food poisoning, the greasy deposits and build-up inside an extraction canopy is a great breeding ground for all types of bacteria.
The contaminated grease may drip from the canopy, and contaminate food and utensils. Regular cleaning to ensure that no dripping grease is present will minimise this risk.
In addition, the extraction canopy is a very real fire hazard. Some 70% of kitchen fires originate in the extraction canopy and associated ductwork. In kitchens, a good ventilation system will remove heat and grease coming off cooking equipment and will also remove dangerous carbon monoxide gases from the combustion of gas cooking.
Grease that builds up in the extraction canopy is easily ignited. A small flame from flambéing or flame-grilling could easily ignite and
have disastrous consequences. Kitchens have been known to ignite even after shut down due to the heat from the cooling cooking equipment.
Cleaning of the extraction canopy is therefore essential on both hygiene and fire safety grounds.
Cleaning the Extraction Canopy
- Canopy, grease removal devices, fans, ducts and other appurtenances shall be cleaned to bare metal at a minimum interval of six months.
- After the exhaust system has been cleaned to the bare metal, it shall not be coated with powder or other substances
- After cleaning has been completed, the cleaning contractor shall not be coated with powder or other substances.
- A certificate that indicates the date on which the cleaning was done and the name of the servicing company.
Provide a report containing the following:
- The system(s) cleaned
- Pre-clean measurements
- Post Clean Measurements
- Photographic records
- Additional works carried out (if any)
- MSDS for any chemicals used
- Recommendations for future cleaning requirements
- Observations on the condition of the ductwork system
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