How much grease, sooty deposits and steam will be generated in YOUR kitchen this busy festive season?

These deposits can build up quickly, reducing airflow, creating foul odours and creating a significant fire hazard if regular cleaning of the ventilation system is not carried out.

With this in mind, the Duct Supplies division of commercial kitchens specialist CK Direct has these top tips on how to monitor and maintain your kitchen’s most essential ingredient – the extraction system – to help you keep yourself, your kitchen staff and your customers safe and fume free:

How often should ducting be cleaned?

Cleaning schedules typically depend on installation date, size of kitchen and cooking areas, operating periods and schedules, the physical nature of the venue and its immediate surroundings, if other forms of filtration are used, costs, and local building regulations.

When should ducting be cleaned?

During duct cleaning, be sure it’s done in a way that protects not just your own staff and customers but any other building occupants as well (i.e. almost always during non-occupied hours).

Make sure there’s sufficient “working room”

When new or replacement ductwork is installed there needs to be sufficient access within the ducting for cleaning. This is a factor that is often forgotten by kitchen owners/managers. Components need to be cleanable or replaceable as they become contaminated. Which means that they should be accessible quickly and easily and with minimum disruption to the working of the kitchen.

New equipment should be kept sealed

If you’re taking delivery of some new or replacement ducting, keep it sealed until installed in the contamination-free packaging material it’s delivered in to avoid the possibility of dirt, oil, construction debris or contamination.

Always check (and clean?) new ducting before installing it

New ductwork may contain oils, tools, construction debris, and dirt. These must be cleaned from the ductwork before connection to the air handling system.

You definitely would want to provide cleaning or duct replacement if:

  • there is permanent water damage
  • there is slime growth
  • there is debris that restricts airflow
  • dust is actually seen emitting from air supply
  • offensive odours originate in the ductwork or HVAC system.(*for more about offensive odours, please send for CK Direct’s free Top Tips guide, Tackling unwanted odours in a commercial kitchen.

Email and make your subject ODOUR GUIDE

In future, what can you do to avoid the need for duct and system cleaning?

Dirt, debris, and microbiological growths can be minimized by:

  • well-maintained filter systems
  • regular HVAC maintenance
  • providing good housekeeping in the occupied space
  • locating air intakes in non-contaminated locations
  • keeping all HVAC system components clean and dry (or water drained at the coils).
  • Talk to CK Direct about ventilation and extraction equipment installation and maintenance.

…OR CALL our ducting specialists on 01733 230378. Email for a chat and some friendly advice about what would work best for YOUR commercial kitchen.