Cleaning your commercial kitchen hoods and canopies is essential for safety, compliance and efficiency. But how often do they require cleaning, what are the regulations and what the tell-tale signs?
Tell-tale signs up a canopy requiring a clean
There are usually signs your canopy hood should be cleaned including the following.
Visible grease build-up
You shouldn’t ignore layers of grease on your cooker hood surfaces, filters, or ductwork. A heavy build-up won’t just reduce ventilation efficiency – it will increase the risk of fire and make your system non-compliant.
Lingering bad smells
Foul smells that hang around after service could mean grease and debris are trapped and decomposing in the system. At this point, only a professional clean will improve air quality.
Excessive smoke or poor airflow
If smoke isn’t clearing properly, or the kitchen feels too hot and humid, it’s likely that your hood airflow is being obstructed by grease-clogged ducts. A professional clean will restore the airflow to how it was before and ensure you remain compliant.
Noisy or weak fan performance
Unusual noises, weaker air suction, intermittent issues or a failure can stem from blades or ducts being clogged up with grease.
Increased pest activity
Rodents or insects will be attracted to grease deposits in ducting. Again, a fast response and deep cleaning will be needed to eliminate nesting sites and protect hygiene. Keeping your extractors clean can prevent this issue in the first place along with the headache and expense of a potential pest control issue.
What are the risks of not cleaning a cooker hood regularly?
Neglecting to clean your kitchen’s extractor system is likely to impact safety, compliance, and efficiency – not to mention your business’s reputation.
Increases the risk of fire
According to the National Fire Protection Association (NFPA), unclean extractor systems are the primary cause of restaurant fires, with even minor sparks igniting fires in grease.
Increases the risk of reputational damage, fines and closures
Non-compliance with TR19 and fire safety regulations can lead to fines or closures and will likely impact how your customers and staff view your business. You could even void your insurance coverage.
Increases the possibility of health issues
Poor air quality and bacterial build-up in an uncleaned ventilation system will quickly compromise air quality and could affect your staff’s health and wellbeing.
Increases your running costs
Blocked-up hoods will overwork your fans, reduce airflow and using more energy. In turn, you’ll spend more on bills, repairs and premature replacements.
Which regulations should I know about?
In the UK, kitchen extractor system cleaning is governed by both national regulations and specific industry guidelines.
Generally, though, your daily and weekly responsibilities should include cleaning filters and wiping clean filters and wipe surfaces to manage grease, and you should also arrange for certified technicians to assess your ductwork and fans quarterly or biannually.
Legally, you’re required to keep your kitchen safe and ventilated in line with the Health & Safety at Work Act 1974, as well as Workplace (Health, Safety and Welfare) Regulations 1992. Both ask you to maintain a safe environment, including mitigating fire risks from grease build-up, to protect your employees.
Fire Safety regulations also necessitate monthly to quarterly cleaning, depending on cooking methods and volume. Local councils may enforce their own rules, particularly if air quality issues or fire hazards are identified. And, of course, insurance providers often require proof of regular hood cleaning to validate your coverage.
Elsewhere, TR19 guidelines specify that kitchen extraction systems should undergo professional cleaning at least every six months, with more frequent cleaning for kitchens seeing heavy use.
Contact JLA for more information on commercial kitchen hood cleaning or for advice on catering equipment.
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