This document discusses the issue of buildup of fats, oils, and grease (FOG) in commercial kitchen ventilation systems, which costs the industry £60 million annually. FOG buildup poses fire risks and other health and safety hazards. The current solution of periodic duct cleaning is ineffective, disruptive, and costly. A new solution discussed is using biological enzymes sprayed into ducts to continuously break down and remove FOG, eliminating buildup and the need for disruptive cleaning. This provides a safer, more sustainable and cost-effective approach to managing FOG in commercial kitchen ventilation systems.

1. The fatty issue: What’s lurking in your
ductwork & how much is it costing you?

2. the fatty issue
Every commercial
kitchen has one thing in
common…
…from fast food chains, to
schools & hospitals to fine
dining establishments…
…and it costs the commercial
kitchen industry c.£60million/
year to manage.

3. SOURCE: LEGIONELLA.BIZ

4. fats, oils
& grease
The build up
& extraction of
{FOG}

5. SOURCE: ABOUTDUCTCLEANING.BLOGSPOT.COM

6. the knock-on effects
Fire risk from FOG
build-up
Vile odours as the
extraction system
becomes ineffective
Noise pollution
from overworked
extractors
Vermin & insect
infestations
Attracts bacteria -
health risk

7. FACT
There is at least 1 fire a day in London caused by
excessive grease build up in commercial kitchens.
SOURCE: LONDON FIRE BRIGADE

8. Damage caused by a fire in
a kitchen extraction system.
IMAGE: NORFOLK FIRE & RESCUE

9. FACT
£65million is paid out each year in insurance claims
for fire damage caused by blocked extractors.
SOURCE: ABI

10. who is affected?
The business owner
Kitchen and FOH
employees
Nearby residents
The accountant
Other businesses
The customer
All stakeholders
Local authority
Tourists

11. it’s also a legal requirement
Health & Safety
of employees
Food Safety Local Amenity Building Integrity Fire Safety
There are many relevant areas affected by the design and performance of kitchen ventilation systems,
which have supporting legislative and compliance requirements:

12. And many agencies and government bodies are involved in education and enforcement:
it’s also a legal requirement

13. the relevant legislation
The Building Regulations 2000
• Part B
Means of escape in the event of a fire, internal and external fire
spread, including access and facilities for the fire services
• Part F
Ventilation Systems: specific to the requirements of the
design of ventilation systems in general and particularly for
commercial kitchens
• Part J
Discharge of the products of combustion, protection of buildings
from the risk of fire due to heat producing appliances, chimneys
and flues

14. the relevant legislation
Food Safety (General Food Hygiene) Regulations 1995
• The regulations require that there must be suitable and
sufficient means of natural or mechanical ventilation
• That mechanical airflow from a contaminated area to a clean
area must be avoided
• And that ventilation systems must be so constructed and
maintained as to enable filters and other parts requiring
cleaning or replacement to be readily accessible

15. the relevant legislation
Fire Precaution (Workplace) Regulations 1997
• Proprietors of a commercial kitchens are under a duty to ensure
that the Fire Precautions in the premises meet the requirements
of the regulations

16. Other regulations that are relevant to the safety and operational standards in commercial
kitchens include:
• The Workplace (Health, Safety and Welfare) Regulations 1992
• Gas Safety (Installation and Use) Regulations 1998
• The Health and Safety at Work Act 1974
• The Environmental Protection Act 1990
• The Control of Substances Hazardous to Health Regulations
• Management of Health and Safety at Work Regulations 1999
the relevant legislation

17. the relevant legislation
• HSE Guidance for Employers
• BSRIA Technical Note TB18/92: Ventilation System Hygiene - A Review
• BSRIA Building Related Sickness TN2/2002: Causes, Effects and Ways to Avoid It
• BSRIA Facilities Management Series FMS1/1997: Standard Specification for Ventilation Hygiene
• BESA TR19 Guide to good practice: Cleanliness of Ventilation Systems
• HVCA DWTM2 Internal Cleanliness of Ductwork Installations
• HVCA DW171 Guide to Good Practice for Kitchen Ventilation Systems
• NHS Estates Health Technical Memorandum 2026: Guide to good practice for ventilation in Health Care
Premises
• BS 6720 Mechanical Ventilation and Air Conditioning in Buildings
There are also a significant number of Good Practice Guidelines that are relevant to the kitchen
ventilation system, and these include:

18. what is the current solution?
repeat up to 4 times
a year depending on
operational capacity
call out a service company
close the kitchen for the service
1.
2.

19. IMAGE: GREASEBUSTERS DUCT & CANOPY CLEANING

20. FACT
£1-4k per annum is spent by commercial kitchens
on cleaning their ventilation systems.
This is before the cost of operational downtime
which could be as frequently as every 3 months.
SOURCE: WRAP

21. and the true cost does not
stop there…
Health costs
• Use of corrosive chemicals
Hidden costs
• What length of the ducting
has actually been cleaned?
Administrative costs
• Organising & scheduling
the visit
Ongoing maintenance costs
• Extraction system is only
clean immediately after first
clean
• FOG continues to build
• Leads to increased fire
hazard, wear on fan motors
• Which decreases efficiency
of air circulation

22. the current solution
& why it’s
not effective.A treatment not a solution
• Does not get to the cause of the
problem
• Does not solve the fatty issue
Short term benefit
• Has to be repeated every
few months
• Is not a permanent solution
Caustic, harmful solvents
• Used to cut through the thick
FOG – not ideal in a food
preparation environment
• Or for the people handling
them

23. the core issue is two fold
how to stop kitchen waste products in the form of fats, oils &
grease from building up in extraction systems in the first
instance, and the knock-on effects of this

24. a gastronomical responsibility
The food service industry ranks two reasons
for adopting greener policies:
1. 49% stated long term money saving goals
2. 42% stated it is because it is essential for the
environment
The industry has a green conscience and a
sense of responsibility to the environment.
Other reasons were that it is company policy (5%) and that
they would feel good about it (7%)
42%
49%
SOURCE: GRAM GREEN PAPER REPORT 2016

25. let’s clear the FOG
• Biological enzymes are sprayed into the extraction
system via specially installed nozzles
• These dissolve fats, oils and grease into flowable by-
products
• Which are then easily removed from the extraction
system by collection and drainage taps
• This is a permanent solution that works continuously
With biotechnology by

26. Vent nozzles installed
Collection of
dissolved FOG
Drainage tap
Biological enzymes
dispersed

27. let’s clear the FOG
With biotechnology by
✓ fire
✓ environmental health
✓ health and safety
REDUCES RISK
ACROSS ALL AREAS
✓ core function is biological
✓ no risk of mechanical breakdown
✓ no continual maintenance
✓ professional installation & service
LOW-TO-NO
MAINTENANCE

28. let’s clear the FOG
With biotechnology by
✓ no operational downtime
✓ no chance for FOG waste to build-up
✓ permanently active
CLEANS CONTINUOUSLY
WHILST YOU WORK & REST LONG TERM LOW COST
✓ removes cost of servicing
✓ removes cost of repair
✓ removes cost of re-fit
✓ no risk: test before you buy

29. let’s clear the FOG
With biotechnology by
ETHICAL & FUTURE-PROOF
✓ biotechnology makes ‘green’ work in commercial kitchens
✓ this is becoming more & more important for customers
✓ and employers alike

30. it doesn’t need to cost the earth
ery
flexible contracts
purchase, lease or
rent the Vent system
asy transition
all costs are included
so no nasty surprises
o upfront
capital outlay
incorporate costs into
existing maintenance
budgets
rained engineers
package includes
installation by factory
trained engineers

31. arrange a free site survey
now decide whether Vent is right for you
for a free, no obligation site survey
contact us today for a cost/ benefit analysis
enquiries@bio-vent.co.uk 01565 740600 www.bio-vent.co.uk