Why Clean Your Kitchen Extractor System?
Firstly, it’s the law. An annual inspection, cleaning and sanitising of mechanical ventilation and air conditioning systems is a legal requirement for a Building Warrant of Fitness under the New Zealand Building Act.
Does your business have a kitchen extractor system? We have listed a number of reasons why cleaning kitchen exhaust systems regularly and properly is so very important:
The Benefits Of Cleaning Kitchen Exhaust Systems Regularly
Regular cleaning of the canopy exhaust system maintains a hygienic working environment in commercial kitchens.
One of the best ways for commercial kitchen owners to protect their businesses and livelihood from destructive commercial kitchen fires is by having the exhaust system regularly cleaned by trained, certified professionals.
When built up with grease, kitchen exhaust systems are the single largest contributor to serious commercial kitchen fires.
Grease and the high temperatures from cooking can lead to a fire within the building duct system. When fanned by an air extraction system, the fire can quickly spread throughout the entire building.
Extractor Systems – Recommended Cleaning Frequency
2-6 hours per day
6-12 hours per day
clean every 6 months
12-6 hours per day
clean every 3 months
Not All Kitchen Cleaning Companies Are Created Equal
Commercial kitchen owners may be literally playing with fire by using uncertified or unknown commercial cleaning companies that lack the training, tools, and experience to clean commercial kitchen exhaust systems to New Zealand legislation standards. COMDUC is IQP (Independent Qualified Person) registered for the cleaning and sanitising of mechanical ventilation and air conditioning systems.
The majority of commercial kitchen fires are caused by grease accumulation in the cooking area and exhaust system. Responsibility for the fire and safety aspects of a building lie with the building owner. This includes kitchen exhaust systems.
Many insurance policies now stipulate the need for regular cleaning and maintenance of commercial kitchen ducting and extractor systems by a certified contractor. Insurers also recommend clients enter into a regular maintenance agreement with a professional kitchen exhaust cleaning service. Flammable grease and build-up must be removed to the HVCA TR19 Standard – which specifies good practice for the internal cleanliness of ventilation systems.
New Zealand Law: Ventilation, Hygiene & Food Standards
We clean to the following Current relevant legislation standards:
- Compliance Schedule C59 – Ventilation
- Building act sections – C3, G3, G4
- Food hygiene (1974) act
- AS 1851.6 2005 (for building WOF, I.Q.P. Inspection Report)
- TR/19 International Standard
How To Prevent Kitchen Fires
Fat and oil are flammable and greasy residue is a hazard. We’re here to prevent fires. Hoods, canopies, fans and ducts need to be cleaned properly to remove combustible contaminants prior to their surfaces becoming heavily contaminated and dangerous.
Don’t be taken to the cleaners by a less-than-thorough cleaning company. Cleaning only what is immediately visible and inspectable is not enough. If the complete exhaust system is not cleaned, any greasy residue that remains is a hazard that can spread a fire.
A flame that either flares up or is created on the stove top and comes in contact with the dirty, gummed up filters in the kitchen hood can ignite them. With the exhaust fan on drawing in air, flames are also drawn into the ductwork. If sufficient greasy sludge lies within the ducts, it will fuel the fire and carry it further in to the exhaust system and rapidly through the building.
Our Comduc cleaning team is trained, experienced and our track record is there for all to see. Just ask.
Keeping Insurance Valid
The insurance industry includes provisions excluding claims if negligence is involved in the cause or spread of a fire. Negligence can include inadequate cleaning. The Insurers Loss Prevention Council recommends a thorough clean of the entire system is carried out by specialists at least annually.
Health and Safety
Hygiene experts cite the need for continual cleaning of both canopies and extract ducting to maintain a contaminant- and odour-free environment.
Fat and oil build-up provides a breeding ground for bacteria, cockroaches, rodents and foul odours. Contaminated oil will also seep back through filters and overflow from oil drains onto food and cooking surfaces in the kitchen below. This directly affects the health of all kitchen staff as well as the public at large. A clean exhaust system promotes a cleaner air flow; better for all.
Save On Equipment Costs
Regularly cleaning of your commercial kitchen equipment not only creates a safe and hygienic cooking environment, it also helps prevent damage. Grease and other debris can quickly build up damaging sensitive gears or electrical components. Fat will bind around fan units resulting in motor burnout. Oil breaks down joint seals in ducting, causing corrosion, blocked drains and leakage onto ceilings etc. Oil and fat blown onto roofs by fans causes paint discolouration, For you that means costly repairs or replacement, plus expensive down time.
Lower Energy Costs
A clogged ventilation and exhaust system cannot draw air effectively and therefore runs inefficiently, costing you more.
Reduce Cleaning Costs
Get your walls, ceilings and exhaust systems cleaned regularly. Cleaning a very dirty commercial kitchen and ventilation system on a one-off basis is a long and involved process and consequently the cost is greater. Whereas regular maintenance and servicing of kitchen surfaces, hoods, ducts and extractor fans is quicker, easier and more cost effective.
Protect Your Employees, Customers And Yourself
To avoid the devastating losses and / or prosecution resulting from a kitchen fire, it is vital to avoid fly-by-night cleaning firms with no track record of cleaning kitchen exhaust systems.
Comduc has been in the business of cleaning and sanitising kitchen exhaust and extraction systems to comply with health and safety, fire and insurance requirements since 1989.
All of our work is to Certification of Compliance specifications, is fully guaranteed and we use top-quality equipment which is checked and sanitised before each use. Our Public Liability Insurance extends to $10 million.
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