Kitchen extraction systems, including hoods and ductwork, should be cleaned regularly to ensure safety and efficiency. The frequency of cleaning depends primarily on the type and intensity of kitchen usage.
Recommended Cleaning Frequencies
Adhering to a regular cleaning schedule is crucial. According to TR19 guidelines, which are industry standards for the ventilation hygiene of commercial kitchen extraction systems:
- Extraction systems in kitchens with heavy use should be cleaned every three months.
- Those with moderate usage should be cleaned every six months.
This guidance helps prevent the build-up of grease and debris, which can pose a significant fire risk and reduce the system's performance.
Understanding Kitchen Usage
The TR19 guidelines categorize kitchen usage to help determine the appropriate cleaning frequency:
- Heavy Use: Typically commercial kitchens operating for long hours daily, preparing a high volume of fried or grilled food (e.g., busy restaurants, fast food outlets).
- Moderate Usage: Kitchens with less intense operation, perhaps shorter hours or less focus on frying/grilling (e.g., pubs, smaller cafes).
- (Note: There is also a category for Light Use, often recommending annual cleaning, although this specific detail is not included in the provided reference.)
Summary Table
To make it easy to understand, here's a summary based on the TR19 guidelines mentioned:
| Kitchen Usage | Recommended Cleaning Frequency |
|---|---|
| Heavy | Every Three Months |
| Moderate | Every Six Months |
Regular cleaning not only minimizes fire hazards but also helps maintain air quality and ensures the extraction system operates effectively, removing smoke, steam, and grease from the cooking environment.
