27 October 2014 | Deepclean Hygiene Solutions
The Importance of Internal Cleanliness of Ventilation Systems
DeepClean Hygiene Solutions Limited analyse ‘The Guide to Good Practice TR/19’ and the revised practice for cleaning of internal ventilation systems.
Why is grease extraction for commercial kitchen ventilation systems so important?
Recent figures published by the Fire and Rescue Services, states ‘70% of fires in commercial kitchens originate in dirty or contaminated ventilation systems due to fat and grease build up.’ This has put pressure on regulatory bodies and in-turn insurance companies, to tighten cleaning schedules to ensure that kitchens are a safe place to work and also to safeguard the businesses and the public.
Grease build-up and fatty deposits are extremely flammable and can ignite easily, even in the most safety conscious commercial kitchen. The level of grease build-up is dictated by volume and type of cooking. However, internal cleaning of ventilation systems must be carried out by all commercial kitchens, regardless of size.
There have been a number of high profile kitchen fires recently, originating from dirty grease extraction systems, where damage has been significant and in each case investigations have been conducted that included looking into the recent history of risk assessment and cleaning maintenance.
Ducting with grease build-up in kitchen ventilation systems and ducting.
What is the ‘Guide to Good Practice TR/19’?
The Building and Engineering Services (B&ES) Association first published TR/17 in 1998 in order to give guidance on good practice and to establish standards for testing, cleaning and verification of the internal cleanliness of ventilation systems. Since then the guide has been reworked to encompass former publication DW/TM2 − Internal cleanliness of new ductwork installations. From this TR/19 was born and subsequent issues have also included the new British and European standard the BS EN 15780 Cleanliness of Ventilation Systems in 2011.
What has changed in TR/19?
Alongside changes to guidance on how ductwork and ventilation systems should be cleaned, more significant changes have come in the recommended frequency of cleaning and a revised cleaning regime. Previously the guide specified frequencies based on usage or hours of cooking so for example ‘Moderate use , 6 − 12 hours per day’ would be advised to clean every 6 months as standard, now the usage and cleaning regime is more detailed.
Table 1 shows how the revised section of TR/19 on cleaning of ventilation and ductwork has been tightened up. Usage has now been broken down into 4 separate categories and the type of cooking is considered more with the introduction of examples of production of grease laden aerosols.
For example ‘Medium grease production’ that is produced over 14 hours of daily cooking should now be cleaned every four months. Based on the previous edition of TR/19 this may have been perceived as 6 monthly based on moderate use or 3 monthly based on more than 12 hours of cooking each day. Similarly, low grease production kitchens that are used 16+ hours a day should now be deep cleaned every 6 months, rather than every 12 months.
A better understanding of both the level of grease production and the daily usage, gives commercial kitchen operators a more specific cleaning regime guide, that helps to define the appropriate level of control for this risk and also ensures that commercial cleaning organisations and building insurance firms know what level of cover and documentation should be produced.
Compliance with TR/19 − what should be produced?
A full ducting report is critical to evidence compliance with this best practice.
The report should include a full description of the system cleaned, both pre and post clean measurements and pre and post clean photographic records. There should also be details of any additional work carried out (access panels etc), COSHH data on any chemicals used and details of any uncleaned/inaccessible areas. Then at the end of the report a certificate is awarded, confirming the work has been carried out, with any recommendations for future cleaning requirements.
Making sure you’re covered
With the updates in TR19 regarding cleaning of commercial kitchen extraction systems, many businesses may not be aware that their buildings insurance policies will require more detailed evidence of potentially higher frequency cleaning regimes. Policies contain conditions and warranties that often refer to the TR/19 standard from the ‘Guide of Good Practice’, advised by the B&ES. Minimum cleaning frequency is now stipulated and if not adhered to, the insurance policy can be classed as invalid.
Fire Safety Legislation from The Regulatory Reform (Fire Safety) Order 2005 (RRFSO) also ensures legal compliance is now the responsibility of both companies and individuals. The ‘responsible person’ in each company must assess all fire hazards and take actions to reduce and/or eliminate them. Failure to comply can result in prosecution.
DeepClean Hygiene Solutions Ltd has been established since 1997 and work with clients across the country on their cleaning strategies. Gary Hawkesford, Sales Manager at DeepClean Hygiene Solutions Ltd explains how their in-depth knowledge of the industry keeps customers up-to-date with regulatory information − ‘Cleaning ventilation systems and ducting is a big responsibility as it reduces the risk of fires and keeps kitchens safe. The documentation that we produce is in-depth and highly regarded by building insurance companies, so our customers always know they’re covered.’ He adds ‘As a long standing member of the B&ES since 2005, we will always strive to keep up-to-date with standards, and communicate these as part of our commitment to our customers’.