Industrial Oven Cleaning, Kitchen Hood and Kitchen Steam Cleaning
At M&A Cleaners with regards to how effective your daily, weekly or monthly cleaning routines are there will be a progressive accumulation of soil. Particularly grease on less accessible surfaces like canopies, ducts, light fittings, floors, walls behind equipment and ceilings. Kitchen deep cleaning generally requires the services of a professional cleaning contractor. Our kitchen cleaning service should not be confused with steam cleaning; steam & water alone will not produce a satisfactory result.
Our Kitchen cleaning is seen as “Due Diligence”, helping towards minimising health risks. Since the introduction of the Food Safety Act 1990, and in the advent of further enforcements of this act like the Food Safety (General Food Hygiene Regulations) 1995 and Food Hygiene (England) Regulations 2006, stricter regulations are continually being enforced on the catering industry.
Our kitchen cleaning report and certificate are acceptable to environmental health inspectors, fire regulations and insurance companies. Our Kitchen cleaning service is tailored to suit the individual needs of the caterer. It encompasses structural cleans, high level work, extraction systems, hot cooking equipment, ancillary equipment, floors and complete kitchen cleans.
Our quality kitchen cleaning service is scheduled to fit around the needs of the caterer; with no extra charges made for work over weekends or nights. Trained kitchen cleaning technicians will arrive at a time best suited to you to thoroughly deep clean your kitchen and bring it up to a standard that you will be proud of. Prior to undertaking any kitchen cleaning work we provide a free written quotation and survey assessment.
Fryers, Grills, Oven Ranges, Steamers, Combination Ovens, Industrial Oven cleaning etc.
All cooking equipment is fully dismantled and then treated in our solution dip tanks. This process removes carbon and grease deposits.
The solid structure of the cooking equipment can then be fully deep cleaned by our fully trained cleaning operatives using degreasers that have been exclusively formulated for M&A Cleaners. This process will remove grease, carbon and limescale.
The cooking equipment is then reassembled and then polished to a finish.
M&A Cleaners are also one of the most experienced kitchen hood cleaning companies in the country and can clean your full ducting and extract system to the B&ES recommended standard.
A full health and safety pack can be provided , this will include:
- Risk Assessments
- Method Statements
- Safe Systems of Work etc.
However well maintained a kitchen extract system in a commercial kitchen, there will inevitably be a building up of grease in the ductwork.
This accumulated grease forms a hidden combustion load within the internal surface of ductwork. This ductwork then penetrates deep within a building, through walls and floors before it reaches its discharge point. Under the right conditions fire or even high temperatures can ignite this level of grease, with devastating consequences.
This build up of grease also has hygiene implications and leads to the extract system running less efficiently.
If following a fire, the investigating Fire Officer found that there was a lack of access doors in the system making it impossible to clean, the building owner could be found guilty of negligence. They could be prosecuted and fined under the Health & Safety (Offences) Act 2009.
The introduction of the Regulatory Reform (Fire Safety) Order 2005, has created the legal requirement for all buildings to have a fire risk assessment undertaken. To comply with the legislation any identified fire hazard must be removed, controlled or minimised where possible. The Health & Safety Executive BSRIA FPA Insurance guidance and regulations stipulates that kitchen extract systems should be kept clean to minimise fire and other risks. Failure to comply with the above will often lead to refusal to pay up by the Insurance Company.
The areas of the extract that are not readily accessible require cleaning to TR19 Standards. Our operatives, trained to TR19 standards, will access panels at the correct intervals to ensure accessibility.
Once the cleaning is carried to TR19 Standard, a cleaning certificate will be issued showing the length of time until the next visit is required.
This certificate can then be produced upon demand to verify compliance with insurance requirements and Health & Safety obligations.
Remember the cleaning company can be held liable if they do not adhere clearly to the above standard.
Typical cleaning intervals are shown in the table below (ref:TR/19):
|Perceived level of grease production||Typical example||Cleaning intervals (months)Daily usage|
|up to 6 hours||6-12 hours||12-16 hours||16+ hours|
|LOW||No significant production of grease laden aerosols during normal daily food production operations||12||12||6||6|
|MEDIUM||Moderate production of grease laden aerosols during normal daily food production operations||12||6||4||3|
|HIGH||Heavy, significant or continual production of grease laden aerosols during normal daily food production operations||6||3||3||2|
Notes to Table
- Commercial liability/property insurance policies invariably contain conditions and warranties that stipulate a minimum cleaning frequency for crease extract ductwork systems under the insurance contract which can be a higher frequency of cleaning that TR/19 recommendations. Failure to comply with such requirements will invalidate the property insurance.
- The canopy and canopy/extract plenum is an area of higher fire risk and consideration should be given to more frequent cleaning in accordance with insurers’ requirements.
- Periodic specialist cleaning should be accompanied by daily or weekly cleaning of canopies, filters and associated drains and traps in accordance with manufacturers’ recommendations, typically carried out by the kitchen operator, in complience with the property insurers’ requirements.