Commercial kitchens generate thousands of grams of airborne oil every week. When it’s not blocking your exhaust systems and covering your surfaces, it’s exposing you to fire hazards. Whether you’re a fast-food outlet or a Michelin Star restaurant, your extraction system should be cleaned regularly because:
Grease Means Fire
Grease build-up has the propensity to ignite when it builds up in your exhaust systems and filters. Oil also accumulates in ductwork, leading to a rapid spread of fire. Commercial kitchen extraction installed by specialists such as https://www.targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction will both prevent ignition and keep fires from spreading rapidly.
Air Quality is a Hygiene Issue
Grease hampers your air quality in two ways: by reducing your HVAC system’s efficacy and by spreading the airborne contaminants that gather in your system. Commercial kitchens are smoky, hot, and odorous, so ventilation is imperative to your workers’ and diners’ health.
Clogs Can Negate Food Safety
Accumulated grease has a habit of gathering contaminants. It combines with rotting foodstuffs and starch, forming a moist and sticky environment that attracts pathogens and pests. Flies, cockroaches, and ants will infest a grease-clogged kitchen in the hunt for food, compounding the problem by introducing disease. Therefore, the law requires commercial kitchens to clean their ventilation systems as often as their volume dictates.
High-volume kitchens that use wood and charcoal should clean their vents every month. Those that use charbroiling and woks require quarterly cleans, while low-volume operations require an annual clean. A fastidious schedule will keep your work environment safe.
