Kitchen extract fire safety & fire risk assessments

“The Science of Compliance”

Compliance Awareness Seminar & Workshop


Martin Hembling

• Started with Swiftclean in February 1998• Operative • Assistant Supervisor • Supervisor• Passed pilot NVQ on Ventilation cleaning and

learnt all Swiftclean services• 2002/3 joined Sales team • UK Sales Manager • Sales Director • Sales & Marketing Director


Agenda

• Video of TGI Friday, New York• Swiftclean the company• Swiftclean’s services

– Kitchen extract fire safety cleaning– Ventilation system air hygiene cleaning

• Case studies• Questions


TGI FRIDAY, NEW YORK


Swiftclean’s primary services

• Kitchen extract fire safety cleaning– Fire risk reduction

• Local exhaust system (LEV) testing– Air quality assurance– Personnel exposure protection (COSHH compliance)


Accreditations

http://www.b-es.org/


Kitchen extract fire safety cleaning

• The problem– Grease accumulation in ducts and kitchen grease

extractors increase fire risk

• Our role– Ensure you understand your legal duties to minimise

fire risk– To help you comply with legislation and your buildings

insurance policy by reducing your exposure to fire risk– TR/19 – B&ES (formerly HVCA) guide to good

practice– Service contracts


Typical insurance clauses relating to KEDeep Fat Frying Warranty

It is warranted that:All frying and other cooking ranges, equipment, flues and exhaust ducting are securely fixed and free from contact with combustible material.All extraction hoods, canopies, filters and grease traps are cleaned every two weeks.All extraction ducts are cleaned at least every six months.Frying equipment is fitted with a thermostat designed to prevent the temperature of cooking oils and fat from rising above 205 C.Multi purpose fire extinguishers or other materials suitable for extinguishing oil and fat fires are maintained and close to the installation ready for immediate use.The pans to be fitted with metal lids which can be shut down in the event of fire (with larger installations closing to be automatic and the system to be linked to the ventilation system so that this is also shut down in the event of a fire).

Kitchen Duct Warranty

It is warranted that:Cooking fume extraction canopies and ductwork be cleaned at least every six months by independent contractors and that filters, traps or other grease removal devices therein be cleaned at least fortnightly


Avoiding this



“25% of fires that we investigate in commercial kitchens are made

dramatically worst because of failures to maintain proper cleanliness”

“70% of fires in commercial kitchens originate in faulty ventilation due to fat

& grease build up”

“…over 80 per cent of kitchen extract ducts in the UK are never cleaned and

are in a hazardous state “


Many fires start in the kitchen and spread via the ductwork


Ideal conditions for fire

• Heat/ flame source from cooking process• Oxygen source provided by extractor fan

to allow fire to continue and spread • Fuel source if grease deposits are allowed

to build up in duct system


KE may look clean from the outside






42 kg grease removed from 15 metres of kitchen extract duct (2.8 kg/m)

February 2012


Legal duties

• Regulatory Reform Fire Safety Order (RRFSO) 2005– Requires building operators to assess fire risk & take steps to prevent or

remove the risks- Andy Wayman will talk more on this.

– Workplace (Health, Safety & Welfare) Regulations 1992 – Regulation 6 requires that enclosed spaces be ventilated– Regulation 5 requires ventilation systems to be “cleaned as appropriate”

• Corporate Manslaughter and Corporate Homicide Act 2007– According to leading legal experts, this Act makes it much easier for

prosecutors to secure convictions in the aftermath of building fires linked to poorly maintained ventilation.

• Grease is clearly a fire risk. It is therefore appropriate to take steps to remove the risk – i.e. periodically clean off the grease!


B&ES TR/19 Guide to Good Practice

http://www.b-es.org/


TR/19


Cleaning based on grease thickness

• Wet Film Thickness Test – 200/µm as a mean across the complete system

requires cleaning– Any single measurement above 500µm requires

urgent local cleaning

Table 9 p23 TR/ 19


Potential consequences of insufficient cleaning

• May be contravening your own risk assessment and risk management plan

• May be contravening fire safety and health & safety regulations

• Creation of an unsafe working environment• Fire

– Risk of death or injury– Loss of revenue during closure– Cost of re-building or refurbishment– Reputational damage to you and your brand– Cost of increased insurance premiums



Beware of partial cleaning


Beware of partial cleaning


After a Swiftclean fire safety clean


Inside duct - post fire


Andy Wayman

• RC44 fire risk assessments specific to catering extract


Catering Extract Fires

• Consequences can be severe if the conditions in extract ductwork permit fire to spread out of control.


Regulations & Guidance Documents

• The Regulatory Reform (Fire Safety) Order – 2005 Created legal requirement for all buildings to have a Fire Risk Assessment undertaken. Introduced role of Responsible Person & onus firmly based on Risk Assessment

• Fire Protection Association: RC44 ‘Recommendations for fire risk assessment of catering extract ventilation’ – 2006

• Building & Engineering Services Association: TR/19 ‘Internal Cleanliness of Ventilation Systems’ – Second Edition 2013. Section 7: Specific considerations for kitchen extract systems


Primary Fire (Ignition) Hazards in a Kitchen

• Cooking equipment left unattended during operation• Cooking equipment not switched off, especially after service• Poor maintenance of equipment & systems• Flames, sparks & hot gases can ignite grease deposits in

ducts• Solid fuel cooking; charcoal grills, wood fired pizza ovens etc.• Burning pieces of paper used to ignite Tandoori ovens• Overheated oils; spontaneous ignition• Thermostats not working correctly• Fan motor failure or overheating, caused by hardened grease• Extract ducts in direct contact with combustible materials.



Burger Broiler & Canopy

Extract duct off canopy with large amount of burnt grease deposits


High level salamander grille butting up to mesh filter housing

Fan blades penetrating into very heavy grease deposits within ductwork


Extract ducts in close proximity to, or directly in contact with combustible wooden structures


Additional Risk Hazards

• Lack of capable / competent person on site• Combustible food debris & grease trapped in filters (mesh)• Grease filters left out during cooking• Lack of knowledge about the extract ventilation systems• Faulty or non-tested electrical equipment• Extract system design; complexity & limited accessibility• Obstruction of ductwork and lack of adequate access points• Cleaning contracts may only cover main system components• Competence of cleaning contractor• Inadequate cleaning frequency• No fire suppression system or poorly sited / maintained


Grease Filters:

Type Risk

Mesh* HighBaffle NormalCartridge NormalWater Wash LowWater Mist Low

*Only suitable where low quantities of grease are produced.


Poor Design / Limited Access

If grease extract ducts or components cannot be accessed properly they cannot be cleaned adequately, if at all.


Fire Break Cleaning

Cleaning limited sections of ductwork will not normally stop fire spread


Uncontrolled Build-Up of Grease


Staff Training – some of the main issues

• Understanding how grease atomises• Understanding risks of grease deposits in ductwork• Familiarity with schematics showing routing of extract ducts• Knowing how to isolate the extract fan(s)• Knowing correct method & frequency for cleaning filters• Knowing how to handle/use commercial cleaning

chemicals• Knowing appliances should be switched off individually &

how to switch off equipment in an emergency• Knowing about fire detection & extinguisher systems• Instructing staff to report faulty controls, sensors etc


Increasing / Ignoring the Risks


Example System Schematic


Record Keeping & Post-Clean Reports

• Should keep records of system layout, risk assessments, staff training records, and inspection & cleaning reports

• PCRs must be supplied after every clean • PCRs should include; systems cleaned, test

measurements, photos, additional works, COSHH data, future recommendations, system schematic & certificate

• Primary method of assessing cleanliness is visual + verification should be by means of the WFTT (<50 microns)

• Records will help demonstrate to insurance company that measures required in policy have been complied with


Final reminder: any duct sections laden with grease represent a fuel source for a fire to burn out of control!


Questions

• All our speakers will be in the break out area to answer any questions you may have


Business

Kitchen extract fire safety & fire risk assessments