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Kitchen Exhaust System Ductwork Cleaning
NFPA, Chapter 8-3.1* and 8-3.1.1 NFPA Standard for ventilation control and
fire protection of commercial cooking operations states the following:
• “8-3.18 Hoods, grease removal devices, fans, ducts, and other appurtenances
shall be cleaned to bare metal at frequent intervals prior to surfaces becoming
heavily contaminated with grease or oily sludge. After the exhaust system is
cleaned to bare metal, it shall not be coated with powder or other substance.
The entire exhaust system shall be inspected by a properly trained, qualified,
and certified company or person(s) acceptable to the authority having jurisdiction
with table 8-3.1”
• “8-3.1.1 Upon inspection, if found to be contaminated with deposits from
grease-laden vapors, the entire exhaust system shall be cleaned by a properly
trained, qualified, and certified company or person(s) acceptable to the authority
having jurisdiction in accordance with Section 8-3”.
• “4.1.5 The responsibility for inspection, maintenance, and cleanliness
of the ventilation control and fire protection of the commercial cooking operations
shall be the responsibility of the owner of the system provided that this responsibility
has not been transferred in written form to a management company or other party.”
A major challenge that duct cleaners face, is trying to create a greater
awareness among operators about the importance of thoroughly cleaning ductwork.
Ignoring
maintenance of the ventilation system is like ignoring the oil filter on a
car. “If
you don’t change the oil filter on your car, you’ll be alright for
some time, but eventually that oil is going to break down, your engine is going
to freeze up, and then you’re going to have an expensive repair job.”
Operators must regularly change, wash and clean grease filters as well as
the ductwork and fans. If they don’t, “Eventually, it’s going to
catch up to you. If fire erupts, you could lose a whole building.” This
is especially the case in operations located within multiple story buildings,
vs. single-story foodservices where workers can more easily access the ductwork
from a rooftop.
The reason why many operators ignore this important responsibility is because
cleaning ductwork is a dirty, messy job. Workers can only go in and clean when
the operation is shut down when the ventilation system has gone cold - usually
in the middle of the night when no managers are on-site. Oftentimes, cleaning
requires professionals to actually go up into the ductwork and remove the grease
by cleaning. “If you’ve ever smelled burnt grease, it’s nothing
to write home about. The work is not fun, yet it’s a very necessary evil.
Today there are too many “fly-by-night” ductwork cleaners who offer
a low price but don’t do as thorough a job as necessary. The best kitchen
exhaust ductwork cleaners come from professional organizations that train quality
people in that line of work as well as being members of such associations as
the International Kitchen Exhaust Cleaners Association (IKECA) which has thorough
guidelines for certification that comply with NFPA standards as well as standards
of commitments for membership.
Sumbitted by: Mike Sorice, ASCS, CECS Vice President, Airways Systems, Inc.
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