We have had a bit of grease extract fun with our team this week, seeing who has attended the worst extract cleans so far. Pictures have been flooding in from our operatives, so we are sharing just a few with you.
Now we may sound flippant about our grease experiences, but believe me when we say, this is a very serious matter indeed. Just last week a fire was reported at a takeaway in London, sparked by a charcoal grill. Fanned on by the greasy extractor fan, it spread because of an extraction system clogged with heavy grease. Fortunately no one was hurt, the residents above were also unharmed, but the risk is out there.
It is not uncommon for us to visit properties that believe to have had a full certification, to discover that areas have been missed, because areas are difficult to reach.
Grease extract systems must be inspected regularly, and cleaned to remove fire hazards.
No corners un-touched, no excuses.
If you operate a commercial kitchen, ask yourself now:
- Do you know how clean your kitchen and grease extracts are?
- Have you seen evidence of how clean they are?
- Do you know when they were last cleaned and certified?
- Are you inspecting at the recommended intervals?
|Example||Up to 6 hrs per day||6 to 12 hrs
|12 to 16 hrs
|16 + hrs
|No significant production of grease||12 months||12 months||6 months||6 months|
|Moderate production of grease laden aerosols during normal daily food production||12 months||6 months||4 months||3 months|
|Heavy , significant production of grease during normal food production||6 months||3 months||3 months||2 months|
Don’t miss your inspection interval, stay compliant TR19, and stay grease free!