Extractor fan cleaning is an essential part of kitchen maintenance.  Not only will it extend the life of the equipment itself, but most importantly, it can reduce the potential fire hazards associated with a build-up of fat.  Busy restaurants and take-aways can experience problems in this area, as their dishes are generally greasy.  For them, a 3-6 monthly thorough clean of the extractor canopy and ductwork is recommended, to prevent the extractor getting clogged up, reducing airflow and potentially causing the fan to overheat.  For all other catering environments, systematic cleaning of an extractor fan and all associated ductwork should be undertaken on an annual basis at the very least.

Problems arising when this does not take place can be extremely serious.  An accumulation of fat and therefore, bacteria, results in an unhygienic setting and a hazard to health.  More serious still, extractor fans that are not regularly cleaned and professionally maintained can quickly become a fire risk, causing extensive damage, injury and even loss of life.  Equipment replacement is also a costly business.

It is essential to undertake a comprehensive clean of kitchen extractor systems to ensure that legal requirements are met.  Adhering to health and safety regulations in addition to meeting the necessary standards required for insurance purposes are crucial.  The failure to ensure regular cleaning of kitchen grease extractor systems can invalidate buildings insurance cover and indeed, in certain cases, insurers have been known to refuse to make payment on claims following a fire, because the insured party has not complied with the warranty on their buildings insurance policy regarding regular cleaning of extractor fans.

Extractor fan cleaning is an essential part of kitchen maintenance.  Not only will it extend the life of the equipment itself, but most importantly, it can reduce the potential fire hazards associated with a build-up of fat.  Busy restaurants and take-aways can experience problems in this area, as their dishes are generally greasy.  For them, a 3-6 monthly thorough clean of the extractor canopy and ductwork is recommended, to prevent the extractor getting clogged up, reducing airflow and potentially causing the fan to overheat.  For all other catering environments, systematic cleaning of an extractor fan and all associated ductwork should be undertaken on an annual basis at the very least.

Problems arising when this does not take place can be extremely serious.  An accumulation of fat and therefore, bacteria, results in an unhygienic setting and a hazard to health.  More serious still, extractor fans that are not regularly cleaned and professionally maintained can quickly become a fire risk, causing extensive damage, injury and even loss of life.  Equipment replacement is also a costly business.

It is essential to undertake a comprehensive clean of kitchen extractor systems to ensure that legal requirements are met.  Adhering to health and safety regulations in addition to meeting the necessary standards required for insurance purposes are crucial.  The failure to ensure regular cleaning of kitchen grease extractor systems can invalidate buildings insurance cover and indeed, in certain cases, insurers have been known to refuse to make payment on claims following a fire, because the insured party has not complied with the warranty on their buildings insurance policy regarding regular cleaning of extractor fans.

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Head Office

C&C Catering Engineers Ltd
2E Interlinq Trade park
Chester Road East
Queensferry
CH5 2DW

 

01244 536354

info@cateringengineers.com

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