Regular cleaning of ventilation is not only clean air we breathe, but also our safety.
This is especially true of food establishments – restaurants, cafes, industries, which are ventilated not only ordinary dust, but also products of production – wood, sugar, flour and various other impurities.
This special dirt creates an additional load on the entire ventilation system, creates conditions for the development of various bacteria, fungi and viruses.
But still, if dust and pests affect one thing – or ventilation, or man, the fat deposits have a special property – very quickly and effectively cooperate with the fire and create a fire in the room. And this does not require a flame in the ventilation, it is enough for a small spark to enter it.
The ignition is instantaneous, and with the help of ventilation, which seems to suck in the fire, it spreads the flame along the entire length of the ventilation network instantly.
And it will be good for everyone if the room is separate and harms only themselves, but 90% of all restaurants and cafes are in rooms where people live, or where they work (business centers), or where they shop (malls, DIY) . Here you risk not only your life and property, but the lives and property of other people and companies.
In our practice, there are many examples when we were invited for a video inspection, and we could not start our robot, because it literally drowned in fat. And unfortunately, many of these establishments are well-known restaurants and chains. There are nets where fat even seeps through the joints in the ventilation. All such objects have an increased risk of danger and it is a miracle that they have not yet burned down. But there are many who thought that it would not affect them and as a result the fire broke out not only in their room, but also endangered the neighbors.
We are often asked how often to clean the ventilation.
We recommend following the following catering cleaning schedules based on the intensity of the kitchen.
Use Hour / day Cleaning interval
Intensive 12-16 g / day for at least 3 months
Average 6-12 g / day for at least 6 months
Below average 2-6 hours / day for at least 12 months
Hosper open fire at least once a month
And although there are owners who are careless about their safety, it is fair to say that they are a minority. We work with well-known networks with which we have service contracts, which carry out cleaning in the time recommended by us. They are successful and even in times of lockdown, are actively working on takeaway.
A responsible attitude to your business is a comprehensive attitude to all its parts. And clean and safe ventilation is one of them.