2. Martin Hembling
• Started with Swiftclean in February 1998
• Operative
• Assistant Supervisor
• Supervisor
• Passed pilot NVQ on Ventilation cleaning
and learnt all Swiftclean services
• 2002/3 joined Sales team
• UK Sales Manager
• Sales Director
• Sales & Marketing Director
“The Science of Compliance”
3. Agenda
• Video of TGI Friday, New York
• Swiftclean the company
• Swiftclean’s services
– Kitchen extract fire safety cleaning
– Ventilation system air hygiene cleaning
• Case studies
• Questions
“The Science of Compliance”
7. Kitchen extract fire safety cleaning
• The problem
– Grease accumulation in ducts and kitchen grease
extractors increase fire risk
• Compliance Specialist
– Ensure you understand your legal duties to minimise fire
risk
– To help you comply with legislation and your buildings
insurance policy by reducing your exposure to fire risk
– TR/19 – B&ES (formerly HVCA) guide to good practice
– Service contracts- PPM
– Review the grease risk / accumulation rates.
• Competency
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8. Typical insurance clauses relating to KE
Deep Fat
Frying
Warranty
It is warranted that:
All frying and other cooking ranges, equipment, flues and exhaust ducting are
securely fixed and free from contact with combustible material.
All extraction hoods, canopies, filters and grease traps are cleaned every two
weeks.
All extraction ducts are cleaned at least every six months.
Frying equipment is fitted with a thermostat designed to prevent the
temperature of cooking oils and fat from rising above 205 C.
Multi purpose fire extinguishers or other materials suitable for extinguishing oil
and fat fires are maintained and close to the installation ready for immediate
use.
The pans to be fitted with metal lids which can be shut down in the event of fire
(with larger installations closing to be automatic and the system to be linked to
the ventilation system so that this is also shut down in the event of a fire).
Kitchen
Duct
Warranty
It is warranted that:
Cooking fume extraction canopies and ductwork be cleaned at least every six
months by independent contractors and that filters, traps or other grease
removal devices there“Tinh eb Sec iecnlecea onfe Cdo mapt lilaenaces”t fortnightly
11. “…over 80 per cent of kitchen extract
ducts in the UK are never cleaned and
are in a hazardous state “
“70% of fires in commercial kitchens
originate in faulty ventilation due to fat
& grease build up”
“25% of fires that we investigate in
commercial kitchens are made
dramatically worst because of failures
to maintain proper cleanliness”
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12. Many fires start in the kitchen and spread
via the ductwork
• In Harrogate this year we learnt of a fire
that started in a restaurant kitchen and
spread through the ductwork.
• 14 flats
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13. Ideal conditions for fire
• Heat/ flame source from cooking process
• Oxygen source provided by extractor fan
to allow fire to continue and spread
• Fuel source if grease deposits are allowed
to build up in duct system
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14. KE may look clean from the outside
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23. Cleaning based on grease thickness
• Wet Film Thickness Test
– 200/μm as a mean across the complete system
requires cleaning
– Any single measurement above 500μm requires
urgent local cleaning
Table 9 p23 TR/ 19
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25. Green Book Training Scheme
• Swiftclean have over 50 people either
trained or going through their training as
we speak.
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31. Potential consequences of insufficient
cleaning
• May be contravening your own risk assessment
and risk management plan
• May be contravening fire safety and health &
safety regulations
• Creation of an unsafe working environment
• Fire
– Risk of death or injury
– Loss of revenue during closure
– Cost of re-building or refurbishment
– Reputational damage to you and your brand
– Cost of increased insurance premiums
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32. Andy Wayman
• An independent risk assessor
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33. Catering Extract Fires
• Consequences can be severe if the conditions in extract ductwork permit fire to
spread out of control.
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34. Regulations & Guidance Documents
• The Regulatory Reform (Fire Safety) Order – 2005. Created
legal requirement for all buildings to have a Fire Risk
Assessment undertaken. Introduced role of Responsible
Person & onus firmly based on Risk Assessment.
• Fire Protection Association: RC44 ‘Recommendations for fire
risk assessment of catering extract ventilation’ – 2006.
Produced on behalf of insurance industry by BSRIA.
• Building & Engineering Services Association (B&ES): TR/19
‘Internal Cleanliness of Ventilation Systems’ – Second Edition
2013. Section 7: Specific considerations for kitchen extract
systems.
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35. Essential Elements of Risk Assessment
• Identify Hazards (grease build-up & fire risk)
• Remove if Possible (not possible to remove systems)
• Replace if Possible (not normally feasible)
• Reduce if Possible (System modifications &
alternative cooking techniques)
• Manage the Residual Risk (most important:
adequate inspection, testing & cleaning of systems)
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36. Primary Fire (Ignition) Hazards in a
Kitchen
• Cooking equipment left unattended & not switched off,
especially after service
• Poor maintenance of equipment & systems
• Flames, sparks & hot gases can ignite grease in ducts
• Solid fuel cooking; charcoal grills, wood fired pizza ovens etc.
• Overheated oils; spontaneous ignition
• Burning paper used to ignite Tandoori ovens
• Thermostats not working correctly
• Fan motor failure / overheating caused by hardened grease
• Extract ducts in direct contact with combustible materials.
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38. “The Science of Compliance”
Burger Broiler &
Canopy
(Massive grease
production)
Extract duct off canopy
with large amount of
burnt grease deposits;
limited access
39. High level salamander
grille butting up to mesh
filter housing
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Fan blades penetrating
into very heavy grease
deposits within
ductwork
40. Extract ducts in close proximity to, or directly in contact with
combustible wooden structures (allowing fire to break out)
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41. Additional Risk Hazards
• Lack of capable & competent person(s) on site
• Combustible food debris & grease trapped in filters (mesh)
• Grease filters left out during cooking
• Lack of knowledge about extract ventilation systems
• Faulty or non-tested electrical equipment
• Extract system design; complexity & limited accessibility
• Obstruction of ductwork and lack of adequate access points
• Cleaning contracts may only cover main system components
• Competence of cleaning contractor
• Inadequate cleaning frequency
• No fire suppression system or poorly sited / maintained.
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42. “The Science of Compliance”
Grease Filters:
Type Risk
Mesh* High
Baffle Normal
Cartridge Normal
Water Wash Low
Water Mist Low
*Only suitable where low
quantities of grease are
produced – no flame
protection
43. Poor Design / Limited Access
If grease extract ducts or components cannot be accessed properly they
cannot be cleaned adequately, if at all.
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44. Fire Break Cleaning
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Cleaning limited sections
of ductwork will not
normally stop fire spread
46. Staff Training – some of the main issues
• Understanding how grease atomises & risks of grease
deposits in ductwork
• Familiarity with ventilation system schematics
• Knowing how to isolate the extract fan(s)
• Switching off appliances individually & in an
emergency
• Correct method & frequency for cleaning filters
• How to handle/use commercial cleaning chemicals
• Knowing about fire detection & extinguisher systems
• Instructing staff to report faulty controls, sensors etc.
• KNOWLEDGE = OWNERSHIP & CONFIDENCE =
REDUCED RISKS
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49. Record Keeping & Post-Clean Reports
• Keep records; risk assessments, staff training records,
inspection reports & PCRs.
• PCR required after every clean & must include;
• Wet film thickness test measurements (pre & post
clean)
• Photographic record (pre & post clean)
• Ventilation system(s) schematics
• Future recommendations to improve access / cleaning
• Ensure records are consistent and accurate
• Adequate records are vital in demonstrating to
insurance company that measures required in policy
have been complied with.
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50. Final reminder: any duct sections laden with grease
represent a fuel source for a fire to burn out of control!
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51. Questions
• All our speakers will be in the break out
area to answer any questions you may
have
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