TR19 Kitchen Canopy Deep Cleaning
Quality kitchen canopy cleaning services in Belfast and Northern Ireland.
We clean a degrease kitchen canopies and grease filters for commercial kitchens.
Call us now for a free quote: 028 9036 9021
Canopy Deep Cleaning
Commercial canopy and duct cleaning to HVCA - TR/19 Standards, ensuring full compliance with fire protection insurance requirements.
Commercial Canopy Cleaning Specialists
Whether you running a food production facility, restaurant or cafe, we can deep clean your kitchen canopy. Oil and grease buildup is a serious fire hazard and can quickly spread fire throughout the building. Our Canopy cleaning will remove carbon, grease and fatty deposits, helping to improve airflow and ventilation in your kitchen.
We will provide you with the evidence we've carried out cleaning, which you can use for insurance purposes. It's recommended to have your canopy cleaned regularly to prolong the life of your system and avoid costly replacements later, and more importantly, it removes carbon buildup and grease deposits that reduce the risk of fire.
Why Clean Canopies? Remove grease, reduce fire risks, improve ventilation hygiene, remove odors, and extend the life of your system.
1. The canopy and extract plenum are areas with a high risk of fire. Consideration should be given to more frequent cleaning in accordance with insurers’ requirements.
2. In addition to the scheduled specialist cleaning, a daily or weekly cleaning regime should be implemented on canopies, separators, and associated drains and traps in accordance with manufacturers’ recommendations. Typically, these are carried out by the kitchen operator to comply with the property insurers’ requirements.
To quickly assist in the selection of the correct cleaning intervals Table 5 assesses the required cleaning intervals against the average grease accumulation that has built up over a number of days.
1. The frequency guidance table requires a simple calculation to define the daily rate of accumulation in microns.
2. To calculate the daily rate take mean pre-clean system micron levels and divide them by the number of days since the previous clean or opening of the site and grease production.
3. Select the appropriate range to define the frequency of the risk control clean required to ensure micron levels do not exceed 200 as a mean between each cleaning visit.
4. It should be noted that cleaning frequencies shown in Table 5 are indicative only and are based on the historic usage of the system. They should not be seen as substitutes for an actual cleanliness risk assessment undertaken by a competent person. When calculating the cleaning frequency seasonal variations and changes in the type and frequency of cooking should be taken into consideration. An additional risk assessment may be required as a result.