Kitchen Ventilation Cleaning & Maintenance
The HVCA is the true mark of quality throughout the Heating, Ventilating and Air
Conditioning (HVAC) industry. HVCA members, like Kitchen Perfect, are rigorously
inspected and assessed every three years to ensure reputability,
quality works, health & safety standards in this industry.
All HVCA members are also registered with the Contractor Health and Safety Assessment
Scheme (CHAS). CHAS registration helps to ensure a contractor is able ?and can prove
it is able ?to comply with health and safety legislation.
In December 2006 Glasgow witnessed 3 restaurants suffer as a result of kitchen fires in this one month alone:
Good housekeeping is vital. Grease build-up has been the cause of previous fires.
For example, a total loss fire at the Royal Albion Hotel in
Brighton in December 1998 was attributed in press reports to
grease build-up and breach of the ductwork walls. Ductwork systems with
inspection hatches at 1.5 metre centres, for inspection and cleaning, allow
grease build-up to be monitored and prevented.
HVCA recommend the following cleaning programme to protect your premises and ensure the cleanliness of your system:
|Level of Usage
||Hours of Usage
||2-6 hrs per day
||6-12 hrs per day
||12-16 hrs per day
CookSafe ?Food Safety Assurance System
Kitchen Perfect will always endeavour to keep up-to-date with
current food hygiene and safety legislation and guidelines.
CookSafe is the food safety assurance system set out by the Food Standards Agency.
The following passages are excerpts from the COOKSAFE manual
(Item 4: House Rules, Cleaning)
Why do we need to clean?
Cleaning of food premises is vitally important for a number of reasons:
- To prevent food poisoning - proper cleaning and disinfection will reduce harmful bacteria to a safe level on equipment and surfaces and will help to reduce the risk of cross contamination.
- To remove undesirable physical materials which may contaminate food.
It continues to point out...
What hazards are associated with the lack of cleaning?
Premises, equipment and utensils, which have not been effectively
cleaned and disinfected, may be the site of an unseen build-up of harmful bacteria
leading to the contamination of food.
Similarly, the lack of effective cleaning may give rise to an
accumulation of dirt, liable to cause physical contamination of food or encourage pests.