Fatty deposits clog policies
June 1st 2006

Changes to the law mean fire risk assessments and regular cleaning of kitchen extraction equipment is crucial if claims are to be paid. Specialist firm CEL can help Leading insurers have voiced the industry's concern that commercial premises with kitchen or restaurant facilities are not carrying out regular kitchen extract cleaning to prevent the dangerous build up of grease and oil deposits.

Apart from the obvious hygiene concerns, the risk of a fire starting in the ductwork is very real, and the insurance industry has lost £65million so far due to dirty kitchen extract fires.

From the 1st October this year, legislation will place responsibility for preparing fire-risk assessments, and notifying building occupants of the identified risks squarely on the shoulders of a designated "responsible person". He or she will be required to assess the risk of fire and take steps to reduce it. Alistair Smith from Norwich Union states: "We hope this new legislation will prompt those people responsible for maintaining commercial properties to ensure an adequate and regular cleaning programme for ductwork in compliance with the changes being made to fire safety legislation by the new Regulatory Reform (Fire Safety) Order 2005, which comes into force in England and Wales in October this year. "

Restaurants, pubs, hotels and caterers have been warned they will be prosecuted if a fire occurs at a premises and the owner has not complied with the new law.However, the legislation covers virtually all premises and covers nearly every type of building, structure and open space.

Proof that the owners have complied with a clause in their policy stating: "All flues, exhaust and extraction ducting is cleaned in accordance with manufacturer's instructions and at least annually," will be required for any claims following a fire in a commercial kitchen or corporate office buildings. Failure to comply could lead to insurers refusing to pay out following a claim.

Insurance companies are recommending that professional cleaning contractors using specialist techniques, training and equipment involved in duct cleaning should be used to carry out the work – and not left to a general cleaning company which may not understand the specialist cleaning techniques involved. Cleaning operatives must be properly trained not only in ductwork cleaning techniques, but in the mechanical knowledge of the components of the different kinds of duct systems that are often hidden behind walls and in ceilings.

Wet Film thickness tests are taken to establish micron levels, as high levels indicate an urgent need for cleaning. Operatives cut 'access panels' along the length of the chamber, allowing an arm to be inserted into the ductwork for cleaning either side of the access hole. Sticky and hardened deposits are then removed using a degreaser or enzyme to break it down, followed by manual scraping. Rotarised brushes are used to clean air ventilation ducts to disturb the dry debris which is then vacuumed out.

Building and Facilities Managers need to take note that 50 - 60% of kitchen extract ducts in countless commercial buildings have NEVER been cleaned.

Cleaning Enterprises Ltd (CEL), based in Swindon, Wiltshire, says it has the expertise to ensure grease extractor cleaning is carried out in accordance with the correct Codes of Practice. The company is constantly updating its specialist cleaning equipment to ensure the latest techniques are used to clean ductwork to industry requirements. CEL works to HVCA TR19 guidelines, is a member of the Britannia Safe Contractors Association and is ISO 9001 – 2000 accredited.