Commercial Kitchen Cleaning to Prevent Odour & Noise
When we set up the Scottish commercial kitchen cleaning division of BM Cleaning Services, we reviewed all of the legislation and what its impact was upon kitchen premises: and of course we ensured that we trained and qualified to be able to issue the official certificates once our professional work was done. It is worth reminding you of what is required, as summarised here by GOV.UK:
Proprietors of commercial kitchens have a duty to ensure that the ventilation system serving the respective premises are maintained and operated effectively. Good maintenance is a prerequisite for ensuring that a system complies with Best Practicable Means under statutory nuisance provision and will form a key element of any scheme designed to minimise harm to the amenity under planning regulation. Good maintenance is required by the food hygiene regulations and will also minimise the risk of fire. The recommended cleaning period for extract ductwork is:
Recommendations for Maintenance of Odour Control System Include:
System employing fine filtration and carbon filtration.
- Change fine filters every two weeks.
- Change carbon filters every 4 to 6 months.
Use a system employing ESP and other in line abatement.
Clean every 2-6 months.
Its preamble states:
“Problems associated with nuisance odour and noise emissions from commercial kitchen exhausts are very common, particularly in urban areas where housing may be adjacent to or even immediately above catering premises. These premises might include pubs, clubs, restaurants and takeaways that may be open until the early hours of the morning.”