PROFESSIONAL

KITCHENCLEANING

New Kitchen Ventilation Systems supplied and fitted at competitive rates

Let us help to improve your hygiene rating

PROFESSIONAL

KITCHENCLEANING

PROFESSIONAL

KITCHENCLEANING

About Us

As a restaurant owner for over 25 years, I became aware of the difficulties of obtaining the services of a professional grease extraction company.

Now, as the owner of Professional Kitchen Cleaning, I am able toprovide a free, no obligation quote including a free cleaning report for your premises. We also undertake not to pester you with emailsand phone calls, once the quote and report have been delivered to you.

Alternatively, if you already have a quote for your cleaning, we areable to better 99% of prices from other cleaning companies.

Call us on 0151 363 6388 or 07400 637 875Or email us your enquiry at johndooley540@gmail.com www.professionalkitchencleaning.co.uk

John Dooley Proprietor Professional kitchen Cleaning

Domestic & Commercial

• Independent, Personal Service

• Grease Extraction Engineers

• Canopies, Ducts, Rises

• TR19 & RC44 Insurance Certificate Supplied

• Deep Cleans

• Cooker Cleaning

• Stainless Steel Renovations

We also supply and fit Saniclad hygienic wall and ceiling cladding.

We can assess your establishment with experienced Environmental Health officersand help you achieve the highest hygiene rating possible. All catering environmentsincluding restaurants, nursing homes, Take-away etc. Failure to comply with regulations can incur severe panalties, as the boss of a local care home recentlydiscovered. The extracts displayed below are from a true story taken from a recentnewspaper article.

Deep Cleaning

CARE HOME BOSS IN COURT OVER

HYGIENE OFFENCES

A Care home boss was heavily fined recently, due to a catalogue of

hygiene offences - including mouse droppings being found where food

was stored. He was fined a total of £14,000 and ordered to pay court

costs of £2,285 and a £130 victims’ surcharge when he appeared

before a Magistrate’s court in Blackpool.

PROFESSIONAL

KITCHENCLEANING

13 Daily News

Examples of our before and after cleaningWe can often be faced with some daunting tasks...

but, together with our clients, we always find a way to resolve any kitchen hygiene issues.

Examples of our before and after cleaningWe will also clean all types of pans, trays and utensils

A fire authority representative has warned, at an industry seminar recently, that the accumulation of grease-laden deposits in extract ventilation systems pose thegreatest potential fire risk in buildings with catering facilities.

Grease extract ducting can stretch through a building’s entire length reaching into a rooflevel exhaust. Ducting which remains uncleaned can put not only the whole premises at risk from fire but also the occupants.

A grease extract fire has the potential to devastate your business.

Filters in canopies will help trap many grease particles but it is inevitable that some grease-laden air will pass through, enabling deposits to settle on the internal surfaces of the ductwork.

The accumulation of grease in a kitchen extract system will reduce ventilation efficiency by restricting the movement of extracted air, the result of which can be excessive humidity,over-heating, failure to remove dangerous fumes from gas-burning appliances nasty odourswhich can pass through the rest of the building and the ever present fire risk

Owners and managers of buildings are required by The Fire Safety Order to ensure theGrease Extract Ventilation System is included in the Fire Risk Assessment. Action should betaken to eliminate potential risks to building occupants from potentially fire hazardousgrease deposits in the ducting.

PROFESSIONAL

KITCHENCLEANING

Grease Extract Ventilation Cleaning

The Fire Safety Order (The Regulatory Reform (Fire Safety) Order 2005) requires a ‘responsible person’ to be appointed by the persons for workplaces, to carry out a fire riskassessment of their premises, identifying all possible sources for fire which might endangerthe lives of building occupants. There is a legal requirement to take action to minimise, orpreferably, to eliminate risks to the safety of the occupants of the building.

The Fire and Rescue Services

The legislation gives power to The Fire and Rescue Services to inspect premises for compliance and to undertake legal action for non-compliance.

If the ‘Responsible Person’ has failed to carry out fire risk assessments or has not taken appropriate action to protect the safety of building occupants, they will be liable to prosecution. A fire causing injury or death, will render them liable to criminal prosecution.

A Fire Authority spokesperson has stated "the greatest potential fire risk present in buildingswith catering facilities, is likely to be uncleaned grease extract ventilation systems".

Insurers may ask for evidence to be provided to show that the Fire Safety Order and all relevant warranties are being complied with. The leading insurer in the UK requires ‘the en-tire length of all flues, extraction ducting, extraction motors and fans, are cleaned at leastevery six months’. Being a high fire risk, the grease extract system must be cleaned regularly, and many Insurers now have a minimal requirement of a six monthly deep cleanunder the terms of their policies.

Insurers are becoming more demanding, primarily because fire claims and compensationcosts are on the increase. The "don't worry, we’re insured” attitude is wholely inappropriatefor building owners and managers. A failure to comply with the legal requirements to carryout fire risk assessments and to protect the occupants of buildings from danger, will certainly result in prosecution.

Insurers have used failure to comply with the legislation in recent court cases, as a valid reason for disputing claims. Partially cleaned systems will also be used as a reason for a claim dispute.

PROFESSIONAL

KITCHENCLEANINGLegal Requirements

Insurance Requirements

A building with a grease extract ventilation system is likely to have some level of risk. It may never have been cleaned thoroughly, through lack of sufficient access panels, or notcleaned regularly enough to match the kind of cooking being carried out on the premises

The consequences of a fire occurring in a grease extract system can be devastating to thelives of the occupants. the property and the future of the business where the kitchen is located. When restaurants and catering facilities are situated beneath residential accommodation, fires in extract ducts which often run through or alongside the premisescan present a real danger to the lives of the residents.

Fires at Heathrow, South Mimms Service Area, the Witney Town Centre and many hotelsand restaurants prove there is a high cost for damage and loss of business caused by firesthrough uncleaned grease extract systems.

Assessing the Risk

We can carry out a detailed survey of your grease extract system and provide a photographicand written ‘assessment of risk’ report free of charge.

Our report will provide you with invaluable information, if you have not already identified firerisks to the building occupants.

The report will also describe the remedial action which needs to be taken to eliminate any identified risks to comply with the Fire Safety Order and your property insurance warranties.

PROFESSIONAL

KITCHENCLEANING

Fire and RescueService Alert

Free Assessment of Fire Risk

PROFESSIONAL

KITCHENCLEANINGEliminating the Risk

In extract ventilation systems, eliminating fire risks can only be achieved by the professionalcleaning of an entire system with an understanding of the unique properties of this type ofsystem, which would be beyond the capabilities of general cleaners.

Our workforce is fully trained and equipped to restore the system to being fire safe andcompliant with legal and insurance requirements.

If access to the ducting is not already in place, we can install appropriate access panels toallow thorough cleaning throughout the system. Cleaning of the total system is the only wayto ensure compliance with the Fire Safety Order and your property insurance warranties.

On completion of our deep cleaning process, we provide an Insurance Industry approvedFire Safety Cleanliness Certificate. The certificate can be shown to the Fire and RescueService Inspectors an Insurers and as evidence that you have taken appropriate action to eliminate the risks to your building and its occupants thus complying with the Fire Safety Order and the terms of your property insurance.

Evidence of Compliance

PROFESSIONAL

KITCHENCLEANING

Causes of Fire Spread and Statutory Legislation

According to Government statistics there are over 2,300 fires a year in Restaurants, cafes, public houses etc. (10% of

London Fire Brigade sources report that there is a kitchen extract ductwork fire, on average, every 9 days in Greater London alone.

For a fire to start it needs three essential elements.1 - Heat2 - Fuel3 - Oxygen

This is known as the Triangle of Fire. the Take away any one of these three elements andthere cannot be a fire.

Fire fighting equipment will either cool a fire to the point where the heat is not sufficient tocause ignition or suffocate it by starving it of oxygen (air). Grease is an ideal source of fuelso its removal will take away the means by which a fire can be sustained

HEA

TFU

EL

OXYGEN

Heat/ flame sourcefrom cooking process

Fuel source if grease deposits are allowed tobuild up in duct system

Oxygen source provided by extractor fanallows fire to continue and spread

Fires are rarely started within a kitchen ventilation system. Most fires start from faulty overheating appliances, thermostat failure on deep fat fryers is a common cause along withflames from uncleaned salamander grills or flares from charcoal grilles.

PROFESSIONAL

KITCHENCLEANINGCauses of Fire

Ignition Temperatures

Flash over fires can typically generate temperatures between 700ºC -1000ºC but if theycontinue, can rise above 1200ºC.The FPA RC44 advises that grease within a ventilation system will spontaneously ignite between 310ºC-360ºC and the older the grease deposits, the lower the ignition point.

Regardless of where the grease deposits are within the system, they will ignite when thetemperature in the system rises above 310ºC-360ºC. It is temperature not direct exposureto flame that will cause spontaneous ignition.

THIS MEANS THAT ‘FIRE BREAKS ARE NOT EFFECTIVE AND WHERE THERE IS GREASEAND HEAT COMBINED, THEN YOU ARE LIKELY TO HAVE A FIRE.

A COMBINATION OF HEALTH AND SAFETY LEGISLATION REQUIRES REGULAR INSPECTION, CLEANING AND MAINTENANCE OF VENTILATION SYSTEMS & REMOVAL OF FIRE RISK.

The Workplace (Health, Safety and Welfare) Regulations 1992

Where this ventilation is provided by mechanical means the regulation requires those mechanical ventilation systems to be maintained (including cleaned as appropriate) in anefficient state, in efficient working order and in good repair.

The Regulatory Reform (Fire Safety) Order 2005*

A duty for employers or premises owners/operators in England and Wales to ensure thatthere are measures to reduce the risk of fire on the premises.

Appoint a suitable person/s to be designated as the “Responsible Person” whose duty it is to ensure fire safety of the premises and to undertake Fire Risk Assessments and implement any measures identified ft”om that assessment

*Fire Safety (Scotland) Regulations 2006 - “Competent Person)

COSHH

A duty to ensure that there are measures to reduce the risk of harm from substances that are hazardous to health.

PROFESSIONAL

KITCHENCLEANINGStatutory Regulation

Below are the TR/19 training tables that give guidance on when to clean and

setting out the standard to which a system can be considered to be clean.

Guidance - TR/19

Wet Film Thickness Test

This is the test method recommended in TR/19 for measuring the amount of grease withina system before and after cleaning.

Surface Grease Deposit Limits

Water Film Thickness Test Measurement Recommended Action

200µm as a mean across the system > Complete cleaning required

Any single measurement above 500µm > Urgent local cleaning required

Frequency of Cleaning

Some of the factors which determine the frequency of cleaning are the types of cooking appliance, its usage and the quantity of cooking taking place. Many insurance companiesnow stipulate that cleaning should take place at 6 monthly intervals or more. TR/19 givessome guidance on frequencies as per table on the next page.

PROFESSIONAL

KITCHENCLEANING

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PROFESSIONAL

KITCHENCLEANING

Our price promise to you

We guarantee to beat any written like for like quote for all your kitchen cleaning requirements.

Annual Contract: Quarterly Inspectionand Monthly Payments

We offer:

• Independent, Personal Service

• Grease Extraction Engineers

• Canopies, Ducts, Rises

• TR19 & RC44 Insurance Certificate Supplied

• Deep Cleans • Cooker Cleaning

• Stainless Steel Renovations

Call us on 0151 363 6388 or 07400 637 875

for your no obligation, hassle free quote

PROFESSIONAL KITCHEN CLEANINGThe Old School, 188 Liscard Road, Liscard,

Merseyside CH44 5TN

Tel: 0151 363 6388 Mobile: 07400 637 875Email: johndooley540@gmail.com

www.professionalkitchencleaning.co.uk