When is a kitchen extract inspection necessary?

Over time kitchen ventilation systems develop a build-up of grease, debris and other contaminants. These substances can be profoundly combustible and compromise air quality. Allowing a heavy accumulation of these substances in kitchen ventilation ducts represents a health and safety hazard to staff, patrons and the building itself.

We suggest an independent kitchen extract inspection be conducted every 12 months to monitor the build-up of grease, help prevent blockages and to ensure the air quality within the kitchen is not compromised. NAAD21 Part 1 Grease (Kitchen Extract) suggests a regular cleaning and inspection schedule dependant on the number of hours the kitchen is in daily use, Varying from every 12 months for low usage (6 hours per day) and every 2-3 months for kitchens with heavy daily usage of 12-16+ hours.

BESA TR19 ‘Grease – Fire Risk Management of Grease Accumulation within Kitchen Extract Systems’ is the accepted compliance standard for all commercial kitchens. Passed due to an increase in commercial kitchen fires, TR19 is a recognised standard for measuring grease levels and identifying recommended cleaning frequencies.

Many insurance policies contain conditions relating to inspection and cleaning regimes kitchen extraction systems and if a fire occurs which is found to be associated with inadequate cleaning of ductwork, then it could jeopardise your right to indemnity for loss or damage.

Investing in professional kitchen extract inspection service is not just about compliance; it is about prioritising the health and safety of everyone in your establishment.

What is involved?

In addition to a detailed visual and photographic internal inspection of the plant and ducting, the physical testing is performed in accordance with the guidance laid down in TR19. We will quantitatively assess grease accumulation, using a grease thickness gauge. This device measures the thickness of the grease layer on duct surfaces.

The process involves:

• Ensuring the surface to be measured is clean and free from loose debris.
• Placing the grease thickness gauge on the surface to measure and record the thickness of the accumulated grease film.
• Repeating the process to measure other areas as needed and calculate an average thickness.
• Calculating the acceptable grease thickness levels as dependent on the risk classification of the building (low, medium, or high risk), relevant to specific guidelines & standards (e.g. TR19).

How can AirisQ help with your kitchen extract inspections?

Our experienced kitchen extract surveyors ensure an accurate record of your kitchen extraction systems cleanliness. AirisQ can highlight any issues associated with cleanliness and maintenance standards, helping you mitigate potential risks and create a safer working environment for kitchen staff and patrons alike.