Welcome to the heart of your restaurant, Cafe or Takeaway – the kitchen. It's where the magic happens, where culinary delights are born, and where the hustle and bustle never ends. But amidst the clanging pots and sizzling pans lies a silent hero, the kitchen grease extraction system. The canopy, ducts, vents, hood, and extractor fan works tirelessly to whisk away smoke, fumes, and airborne grease. Yet, it's often overlooked until it's too late.
The Perils of Neglect
Imagine this, a bustling Commercial kitchen, orders flying in, and chefs cooking up a storm. But there's a hidden danger lurking above, a grease-laden ventilation system. It's not just an unsightly mess; it's a tinderbox waiting for a spark.
Health and safety aren't just buzzwords, or a tickbox exercise - they're paramount in any commercial kitchen. A clogged extract system can lead to poor air quality, affecting the wellbeing of staff and customers. And let's not forget the fire risk – greasy ducts are a real fire risk and it only takes a small flame to cause a disaster.
TR19 - Your Blueprint for Safety
In the UK, we should never overlook kitchen safety, especially concerning cleaning kitchen ventilation systems. That's where BESA TR19 regulations come into play. These guidelines are the gold standard for cleanliness and fire safety in commercial kitchens. They outline how often your extraction system should be cleaned, based on usage:
- Light use (2-6 hours per day): Clean every 12 months
- Moderate use (6-12 hours per day): Clean every 6 months
- Heavy use (12-16 hours per day): Clean every 3 months
Adhering to these regulations isn't just about ticking boxes; it's about protecting your business, your people, and your customers.
A Well-Oiled Machine
Regular cleaning of your kitchen's grease extraction system isn't just a regulatory hoop to jump through. It's a commitment to kitchen cleanliness and efficiency. A clean system means better airflow, reduced odours, and a cooler working environment. It's about creating a space where chefs can do their best work, and customers can dine without the faintest whiff of last night's fry-up.
Caring for Your Crew and Customers
At the end of the day, it's not just about the nuts and bolts, it's about the people. A clean kitchen is a happy kitchen. It's a place where chefs aren't battling smoke and staff aren't coughing through their shifts. It's where customers come for the experience, not just the food. And that experience starts with the air they breathe the moment they walk through your door.
