In the UK, food hygiene standards are getting stricter. And rightly so. Regular hygiene audits are mandatory, and ventilation systems are now included on checklists. Maintaining clean equipment in the food processing and hospitality industry is now a given, but identifying whether your kitchen is at risk of particle or bacterial contamination is the first step to prevention too. Let's assess the current condition of your kitchen, and schedule a cleaning plan based on your commercial usage. Get in touch, and our team will be on hand to help.
KITCHEN EXTRACT CLEANING BREAKDOWN
Commercial kitchens should be cleaned at least every 12 months. For heavy usage, we recommend every 3 months.
Gain a ‘certificate of cleanliness’ from an accredited extract cleaning company
Gain a TR19 certificate, required by insurance companies. This certifies that your extraction system has been cleaned and degreased to a suitable and safe level for operation.
Alleviate fire risks in your premises
Reduce hygiene risks
Eliminate odours caused by dirt
Contributes to a high level of overall kitchen hygiene
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For Healthcare, Manufacturing, Education, Food Processing, Catering, Public Buildings and Historic sites.
Not sure whether your commercial kitchen is ready for a clean? Don’t worry, that’s why we’re here to help! As a general rule, your cleaning schedule should depend on the level of use. For heavy use, or 12-16 hours per day, clean your commercial kitchen every three months. We consider moderate use 6-12 hours per day, and such kitchens should be cleaned every six months. But since every premises is different, it’s best for us to pop out for a site visit to assess the current conditions. Please get in touch to schedule your free risk assessment today.