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How to manage a commercial kitchen

Find out more about how to manage a commercial kitchen. If you are considering a restaurant, bar, or catering business find out more about kitchen management. 

Effective Kitchen Management

Effective kitchen management is an inevitable part of your food service business, and ultimately, it is what decides the success of your establishment in the restaurant world. 

Suppose you keep your commercial kitchen in good condition with frequent maintenance and inspections for cleanliness and organisation How To Manage A Commercial Kitchen

You and your responsible staff are more likely to thrive, work hard and gain more business. Once you have garnered the money to do so, introducing high-quality staff members, the right tools and technologies alongside top-tier appliances, kitchen management won’t be a headache.

How to manage a restaurant kitchen?

A restaurant kitchen is paramount to any food service establishment because that’s where all the excellent dishes are made. 

The kitchen profitability heavily relies on the management of the kitchen itself; there are so many ways that, as the business owner, you must oversee and inspect your commercial kitchen space to ensure it is running smoothly, tidy and sanitary.  

Let’s assess the ways you can manage your kitchen to keep it in tip-top condition at all times:

Inventory and stock management

The restaurant kitchen inventory management list is essential to anyone working in the food service or hospitality industry. It gives your back and front-of-house cooks, waiters and those doing administrative tasks a sufficient brief of all the ingredients in each dish.

An utterly detailed list will help kitchen restaurant managers with the food costs, and it will allow them to check what needs to be bought to keep the kitchen stocked up efficiently.

Menu management

Menu management is another aspect of managing your commercial kitchen, and there are many ways to approach it. 

You want to curate your menu items while keeping your establishment or restaurant’s food costs in mind. 

Elaborate menus with hundreds of dishes to learn and sift through require a more extensive inventory of ingredients, and ultimately, there will always be more waste.

Restaurant menus like these are also more challenging to learn and for your customers to make their minds up. 

It’s far better to have menus centric with dishes that share common ingredients, especially when opening a new restaurant. Smaller menus will also mean that your cooks don’t need to relearn any dishes.

How to manage a restaurant kitchen?

Proper equipment

It would be best if you aimed to ensure your kitchen is streamlined, well-equipped and free of any chaos. 

An organised kitchen with all the proper equipment in the correct places means chefs – mid dish – don’t have to dash around to the other side of the kitchen and workstations searching for pots, pans and blenders, as this can be relatively disruptive to the other cooks and cleaners.

Purchasing high-quality equipment made of stainless steel, aluminium or other non-corrosive elements will ensure your equipment and tools will last you much longer. High-quality equipment that can complete a broader range of tasks will heighten productivity and reduces labour costs.

So many appliances and tools can chop vegetables, blend different concoctions into pastes and grind different ingredients. Cutting out these steps will make the preparation process much faster.

Maintaining your equipment

Maintaining your equipment

Efficient kitchen management requires all aspects of your kitchen to be in good condition, including your equipment. You must have everything frequently maintained and serviced; otherwise, you’ll be subjected to costly replacements of your tools and utensils much faster than expected. 

To maintain your commercial kitchen equipment, it must receive regular cleaning after use, and all heavy items or appliances must receive a monthly or even weekly service. 

Getting your prep cooks equipment or tools fixed can be incredibly expensive for any business, especially those just starting. Hence, it’s best to avoid this at all costs with excellent maintenance and sanitation.

Hiring well and managing better

You want to invest plenty of your company funding into hiring and ongoing training of your new kitchen team with detailed online programs, especially those with little experience outside of catering schools or courses. 

Your employees will be working diligently for you and your restaurant business day to day, creating new dishes, completing orders and cleaning up after themselves to keep their workspaces and prep stations tidy and sanitary. 

The most vital aspect of kitchen management is to ensure your cooks and wait staff are well-trained and looked after, whether at entry-level positions, sous chefs or head chefs.

Hiring process

Restaurant staff recruitment is vital and includes a wide variety of intensive steps to build a strong team of workers. 

Before hiring, you should do a thorough background check; we highly advise you to look for fully trained specialists and those with skill sets, potential, and an excellent appetite for food and learning!  

 It would be best if you did multiple rounds of interviewing to test their knowledge and specific cooking skills alongside their leadership and competence.

You could ask them to prepare the best or highest-selling dish at your establishment and the food they are best at cooking to get a sense of the kind of cook they are or aspire to be. 

Opening up your restaurant and providing employment opportunities will allow more youngsters to have a taste of the catering industry naturally, and it will often be looked upon highly if you train them properly.

Hiring well and managing better

Rotate your staff

Hiring specialists to work in your kitchen is crucial, especially in the beginning when you want to start work quickly and garner customers. 

However, investing in training catering apprentices who are willing to learn and cook on the job is essential. It can be beneficial on busy days or evenings when your leading chefs need help preparing bigger dishes or a more significant number.

It will allow young cooks to try out a variety of dishes and techniques to a level that they can fill in when one is ill or away. Doing so will ensure that you consistently secure sales, no matter who is in the kitchen.

Tools and technology

Utilising the right technology and devices in your commercial kitchen will allow you to overcome kitchen management shortcomings and work more effectively. 

KDS refers to a kitchen display system that allows kitchen order tickets to be digitised. Once waiters punch in the orders, they are displayed clearly for the cooks to see on the KDS.

Any technology within your budget that can help make your kitchen environment more organised and less stressful for cooks and cleaners will be helpful. 

POS systems are a significant aspect to invest in for your waiters and kitchen crew; they allow for more efficiency during the ordering and food creating process.

Food safety and hygiene

Sanitation is paramount for kitchen management in any era, not just COVID19. No one wants to work in unclean and untidy areas, especially not cooks and chefs who experience enough stress in their industry! 

Organised and washed equipment, utensils and tools will allow your staff to be far more efficient and less likely to make mistakes or have accidents.

Food safety and hygiene

Where possible, ensure you hire hard-working staff separate from your cooks to take care of the washing up and drying of the dishes and tools so that cookers can complete tasks efficiently. 

As the restaurant owner, regularly visit your kitchen space and do regular sanitation and cleanliness audits.

Commercial Kitchen Fire Prevention Tips

Fire Assessment

Fire prevention is vital for those running any business, especially in the foodservice industry, when dealing with resources, for example, fryers, hot stoves, vendors, extensive ovens, etc. 

You must learn the steps to take to prevent a fire to keep your kitchen as safe as possible and invest time in creating and carrying out a fire risk assessment for efficiency.

By law, every field should have its fire risk assessment overseen and carried out by a qualified assessor; otherwise, it is invalid. Your chosen professional must undergo checks on your entire kitchen to identify the potential fire hazards throughout the assessment. The inspection will also allow you to learn the necessary and critical steps to ensure fires do not break out.

Manufacturer's Instructions

Manufacturer’s Instructions

Professionals must install all the equipment and appliances within your commercial kitchen correctly and appropriately to prevent fire hazards. 

Cutting corners with cheaper solutions for regular maintenance and installation may save you money; however, it will be a far more costly endeavour in the future. You could put your staff and customers at risk if appliances break or cause fires.

Deep Fat Fryers

Deep fat fryers are one of the most common appliances utilised by cooks in the food preparation business; however, they can be highly dangerous. 

It can ignite fires if oil begins to overflow, and these types of fires can spread relatively quickly, doing immense damage to your commercial kitchen and even your staff. You want to ensure your staff are familiar with the proper oil level that you must fill the fat fryer with.

Remote Power Shutdown System

Ensure you have excellent, robust backup protection in the event of emergencies. Those without a remote shutoff system may struggle to safely cut the power or gas supply throughout your kitchen if a fire breaks out. 

Remote shutoffs allow you to cut the power and prevent explosions in your building from outside, where all your customers and employees are entirely safe.

Ventilation and Extractor Systems

We recommend doing frequent checks to ensure your extractor and ventilation systems, canopy hoods and baffle grease filters are adequately installed; these will help slow down the pace at which the potential fires could spread. When flames reach the ceiling, they can very quickly travel through your vents and ducts and do immense damage to the rest of your establishment.

Ventilation and Extractor Systems

Dress Appropriately

As the business owner, it is your responsibility to ensure your employees are appropriately dressed according to the safety regulations. 

There should be no loose-fitting clothing; you must wear uniform aprons to ensure clothes don’t get burnt or splashed. Be sure to remind employees with long hair to keep it tied back, and everyone must roll up their sleeves to prevent them from catching flame. 

Dressing appropriately also adds a level to the reputation and marketing of your restaurant operations; if your staff are all smartly and appropriately dressed, your customers may think more highly of your establishment.

Train Your Employees

You ensure you train all employees thoroughly and properly, providing them with the understanding of never leaving food unattended whilst cooking, alongside various other rules and regulations. 

If your kitchen is often busy during the dinner rush, you may want to provide each staff member with a timer to alert them when they must take their meal off or out of the stove.

Any employees leaving the kitchen must remove heat before they go or pass their timer onto another trustworthy cook in the kitchen. Those with long term goals for their business need to be prepared to train new staff in case head chefs move on to other places.

Firefighting Equipment

It would be best if you were prepared with the necessary firefighting equipment in the event of a fire breaking out in your commercial kitchen to prevent any injury or detrimental damage. 

While professional firefighters would do a great job clearing away the fire; however, in the time it takes to wait for the fire department to arrive, the majority of your building could be destroyed in flames. 

We recommend that you keep and learn how to properly utilise Class F kitchen fire extinguishers and invest in fire blankets for small pans.

Firefighting Equipment

Secure the Kitchen

When your kitchen has officially closed for the day or evening, you must have a ready-made checklist of all appliances, devices and lights that must be turned off, alongside any doors and windows you must lock before your employees leave.

The job of curating the checklist and signing it off each night can be performed by the managers themselves or the employee that works the latest shift.

Restaurants Require Grease Trap Cleaning

Why Do You Need to Clean The Grease Trap Regularly? 

You can find commercial kitchen units in restaurants, hotel buildings, hospitals, shopping centres and malls, nursing homes, etc. The key to maintaining a commercial kitchen’s cleanliness is through keeping the FOG levels (Fat, Oils, and Grease) in control. Cleaning and controlling the FOG in your kitchen is a necessary process one must undergo regularly. If cleaned, it lessens your restaurant’s likelihood of getting several testing requirements due to a history of health violation. It can prevent losing customers and revenue from any restaurant’s emergency shutdowns due to sewage backups or any costly repairs plumbing services. It contains the harm of any lawsuits that could come from nearby business workers or public members exposed to raw sewage or facing any problems due to negligence. 

Grease Traps are crucial to stopping the fats, oils and grease used in cooking from entering the sewage and causing clogging or blockages.  

Foul Smell

Grease traps gather much FOG in their containers; over time, it will cause a rotting smell due to the substances decomposing inside. Even when interceptors are underground the premises, the smell could still be bothersome to employees and the general public if neglected. If your restaurant is continually spouting a foul odour, this may put the public off eating in your establishment, which is very bad for business. 

Expensive Tank Replacement

If neglected, any trapped waste will begin decomposing. When left for far too long, broken down waste will release hydrogen sulfur gas. This gas will eventually turn into sulphuric acid that is highly toxic and harmful to you, your employees, and the public. This toxic is incredibly damaging to the steel and walls of your grease traps interceptors. When interceptors are damaged, they are entirely unable to be restored, forcing you into an expensive replacement. Your next step will be to contact a grease trap installer and ensure you understand how to treat and maintain it efficiently. 

Impossible to Clean 

It is essential to regularly empty and cleans your grease trap unit as you see fit or as regularly as possible, whether in 90 days or every week or month of the year. Food particles, fats, oils and grease from cooking build-up and settle at the bottom of their steel tank due to the density. This FOG collection becomes a hard, thick mass that is a nightmare to clean out and immovable. It creates a large barrier, challenging to break through and hard to wash away for disposal.

Blockage In Drainage System

A grease trap and its interceptors aim to stop FOG and other food particles from getting into the sewage pipelines. Periodic emptying or cleaning, or neglecting such tasks causes waste to pile up. When waste piles up, it can create several blockages in your drainage system or the sewage pipelines. Inhabiting the flow of wastewater down the drains may result in foods and greases flushing through any sinks or dishwaters. Whilst being incredibly unsanitary, blockages like such can also stunt everyday tasks in the restaurant, like washing up. If water and new greases refuse to flow freely down the drain, washing up may prove to be difficult, and you could experience flooding. 


All around the world, every town issues various important penalties to establishments for failing to keep up with health and safety requirements. The inability to accurately treat and clean your grease trap is in itself a health hazard and calls for a penalty. You would be putting yourself, your staff members and the general public in danger. The danger of sewage service issues and drainage blockages, unsanitary work-life. The threat of potential exposure to sulphuric acid and displeasing surroundings could be off-putting to employees and public members, which is inherently bad for business. Some towns have penalties for commercial kitchens without grease traps, and many have penalties for the improper use of grease traps. Penalties can include suspension, large fines and the revoking of many units operating licenses.

Business Loss

Neglecting the treatment and maintenance of your grease traps could result in a loss of business. Customers may sense or smell the problems and not wish to enter or return to your establishment, and a loss of customers means losing out on profit. You may be contacted by and receive fines or lawsuits from higher-ups or local sewage service companies for your inefficient use of your grease traps. It will have tarnished your name and will prove challenging for you to gain back your many customers, and if you are working in a competitive environment, it may grow increasingly harder to beat them.

Why Do Restaurants Need Grease Traps?

Restaurants need grease traps, mostly if they continually work with greasy foods or baking using lots of oils, butter and fatty substances. It would help if you stored them inside your food facility, outside a food kitchen, food prep area or anywhere where there is food storage. They mustn’t be installed in places like janitorial services or kept with the trash. When used efficiently, grease traps make restaurant work and life a lot easier. They prevent blockages from forming in pipelines, leading to much sewage damage that could end you in lots of trouble with councils and public sewage system companies.

Restaurants need any excess greases and oils to separate so that water can flow smoothly through the pipelines into sewage streams and not cause damage that results in lawsuits, the loss of their businesses or any permits they may have. Grease traps stop various bad endings to a restaurants life. Having one that correctly functions is highly necessary to your establishment as it also promotes cleanliness within your restaurant. When regularly emptied and cleaned during non-working hours, your customers can eat freely without the worry of bad smells emitting from drains and your employees can perform tasks like washing up at the end of or during a shift with much more ease.    

How to Clean Your Grease Trap

You may clean your grease trap in several different ways, all of which depend primarily on the size, location, and type of grease trap your company owns. It would be best if you waited until you are entirely closed to start cleaning your grease trap. The container may emit displeasing sewers scents that could put-off your customers from eating, if done during working hours, and is overall bad for business. 


Step 01

Start by carefully removing the lid from the container so’s not to damage the lid or gaskets. 


Step 02

Place a long ruler into the trap and note the existing inches of grease. It is useful to record the FOG level in the EPA’s reports (The Environmental Protection Agency.) 

It would help if you get yourself a bucket or perhaps a small pump, and begin removing the wastewater from the grease trap and set aside the water. 


Step 03

Using a shovel or heavy-duty scooper, scoop out the grease from the trap ready for disposal, being sure to scrape out any excess from the sides and bottom that can prevent more build-ups. 

Clean, scrub and flush out the screens of your trap.


Step 04

Place the water that you previously set aside back into the grease trap. Thoroughly reinstall any loose parts and carefully put the lid back on. 

Importance of Grease Trap Maintenance

To fully understand the importance of grease trap maintenance and why we must clean them, we must understand a grease trap. You can find grease traps in most local commercial kitchens, and they are a massive container for the water. Containers such as this gather all the scraps, oils, fatty substances and grease from the kitchen drains that could wash down the sinks when cleaning up at the end of working days. Greases, fats and oils from the dishes cooked up are around 10% denser than the water we use to wash the plates and cutlery, meaning that they can often clog up the drains and sewage. When the FOG clogs up the drains, water cannot efficiently flow through pipes into the sewage, and this will cause build-ups and blockages. Your sinks could flood when washing up utensils, and solid food waste will settle at the bottoms of drains and not get taken through along with the water.

The grease trap allows the two to separate. The water rises above, and due to its density, the greases and oils stick to the bottom. The grease trap’s importance is that it allows for your drainage to function and let water flow freely to the sewage. If you fail to invest in a grease trap or fail in using it correctly, the waste will pile up. If waste piles up, it will result in additional food waste and FOG erupting back into your kitchen sinks and dishwashers. Not only is this unhealthy and unsanitary for a commercial restaurant, but it can also cause significant blockages within local sewage systems and pipelines. The damage will be ridiculously costly, and you could be at risk of losing your business. Kitchens often can’t afford to shut down their restaurants during their most profitable hours, but you will be required to do so in a situation as difficult as this. 

How Do You Know It’s Time To Clean The Grease Trap?

Cleaning the grease trap should be recognised as a standard and regular practice. Within or after 90 days, you must empty the grease interceptors. However, this can also depend on your grease traps’ capacity or the number of dishes made. If the grease traps capacity is much smaller or more dishes and foods cooked, it requires emptying and thoroughly cleaning more frequently, perhaps once or twice a month in a year. 

Ideally, it would be best to keep a weekly or monthly schedule of your grease trap, listing when it gets emptied, who is emptying and responsible for the management of unloading it. Please often keep track of the grease depth by measuring it with a rod and recording it to be more aware of when you need to empty and clean it. When around a fourth of the grease tank is filled, that is usually the right time. If the grease trap exceeds this limit, it almost stops functioning correctly, so to get the best use of your trap, you must follow these steps. 

Extraction Cleaning for Food Manufacturer

Extraction Cleaning for Food Manufacturing

Reynolds & Son are proud to provide the best extractor fan cleaning services for clients in the food manufacturing industry; we have over 15 years experience and a thorough understanding of working in a product-driven environment. Our professional extractor fan cleaning service will make sure that you meet and exceed insurance and legislation requirements.

Our team of experts are well equipped to clean the exterior and interior of the extraction canopies. They also remove the carbon coating and solidified cooking oil, giving  special attention to the drip gullies, seams, rivets, removing and cleaning fan blades, extraction fans, motor casing and housing. 

If required, we can remove and deep clean filters, trunk interiors, and filter housing to ensure all hygiene and fire risk safety standards are met.

A Fire Waiting to Happen

Extracted system fillers cannot reliably remove all vaporised grease, which condenses with debris onto the canopy plenum, fan, and duct surfaces.  This accumulation only needs heat- which is readily available in every kitchen- to help trigger off a frightening process. A small flame or spark can cause spontaneous and aggressive combustion.

The grease deposited in the duct acts as the fuse, letting fire through the pipe and the building. Hot gases, fire, and smoke can break out at any penetration, joint, hole, or following heat-induced collapse of ductwork. Heat of up to 1200 degrees celsius travels through the metal to distort, ignite, and destroy nearby material, such as the duct supporting hangers, electrical systems, packing materials, and litter.

In that manner, fire can get to travel rapidly following the greased duct which may be hard and dangerous to the firefighters to access and curb.

Are You Willing To Take That Risk?

The insurance industry is fastening its attitude on the issue. This is hardly surprising since the Association of British Insurers has a record of losses associated with dirty kitchen extract fires from £25 million in 1997 to £65 million in 1998.

The Insurers’ Council of Loss Prevention is encouraging the households to carry out annual cleaning of the whole system by specialists. The exact frequency is supposed to be determined by the actual reasoned risk assessment. Failure to adhere to the terms issued could translate to the invalidation of the entire insurance policy, leaving property owners to take care of the loss at their own expense.

Hazards of Dirty Kitchen Ventilation

One of the purposes of kitchen ventilation is to trap grease, smoke and grime to avoid these substances getting into the rest of the kitchen, potentially contaminating any foodstuffs.

This calls for regular maintenance of the ventilation system to remove the excess grease which is dangerous and can cause a fire if neglected.

Apart from the danger of causing a fire, the layer of grease and dirt also causes health problems; accumulated grease and dirt becomes a breeding zone for harmful bacteria and bad odours. 

To keep the ventilation clean and your home or restaurant safe from the danger of accumulated grease and dirt, it is important to regularly clean the kitchen ventilation. This is best done by an appropriate service provider.

Reynolds & Son is a specialist service provider that has over 15 years experience in offering comprehensive and thorough extraction system cleaning services. Our team is well equipped in skills and experience to clean all the elements of your ventilation to the high standards required to ensure a safe and healthy environment in your home or your business. Over the years we have worked with commercial kitchens throughout Northamptonshire, helping pubs, restaurants, cafes and other related businesses create a safe and compliant working environment.

Kitchen hoods are meant to give good ventilation in the kitchen, but when the grease piles up and is not properly cleaned, it can cause fire and accelerate it instead of containing it. In the case of fire, the grease in the ventilation system will act as fuel and in extreme cases, lower the effectiveness of fire extinguishers, making it difficult to contain the fire.

According to NFPA, grease build-up is one of the major causes of kitchen fires, particularly when they are improperly cleaned. The cleaning of ventilation should not only involve the hood but also the rooftop; grease vapour can solidifies on to the fan blades and housing, causing a buildup of grease that eventually buildup on the rooftop.

The grease that builds up at the rooftop not only become a fire fuel but can also lead to structural damage and even more dangerous, it becomes a health hazard when it runs down the drainage system.

Clean a Commercial Kitchen Extractor Fan


Our typical technique of cleansing the extraction motor is to set up gain access to panels either side.  We do this by removal of the extraction grille or via the extraction filter real estate in the canopy. 


The fan blades, motor and casing will be cleaned to gain access. If access panels have not been fitted prior to our arrival. We will certainly install these wherever the system permits it. All job is undertaken in accordance with current guidelines. This will be certificated on completion, along with a detailed report.

All work requirements satisfy the Food Safety Acts and remain in conformity with the Health & Safety at Work Act 1974. We are qualified to understand threat assessments. We are also knowledgeable in fire protection. We offer both a photographic record and certification. These abide by HVCA requirements.

The requirement for specialist cleaning of air flow systems will depend on the degree of usage. This depends on the kinds and quantity of food and various other danger elements. This can include venerability of the system to fire up and influence constructing residents.

We embark on one of the dirtiest tasks in the cleaning sector. We give you peace of mind that the kitchen extract system has actually been cleaned and degreased. This is done to the highest requirements to guarantee it abides by TR19 Guidelines.

Kitchen essence cleaning is a compulsory requirement for your building insurance. This is in order to help lower the threat of fire and to comply with insurance coverage guidelines. 

A risk analysis must be carried out at the very least yearly by the building’s owner or office supervisor. This is to include an inspection of the extraction system. This will remove all traces of grease and carbon that would be a feasible reason for fire as this deposit is highly flammable.

What are the main components of a kitchen extractor system?

Extractor hoods: An extractor hood is a device that hangs over the stovetop, which takes any steam and other gases from the room. Inside the extractor hood, a fan is used to remove things like grease, steam/smoke, and odours that are now airborne.   

Hood filters: The hood filter is the first piece of machinery that is within the extractor hood. This filter is what captures any airborne particles in the air within the kitchen. Having cleaners regularly remove the dirt picked up is great for keeping them going for longer periods of time. 

Extractor fans:Most extractor fans are commonly located within the hood but not always. The purpose of the extractor fan is to remove old and contaminated air from the kitchen, then push the air through the vents until it is outside. 

Another purpose of the extractor fan is to reduce the room temperature to reduce fires’ risk. Having regular deep cleaning services done on your extractor fans will increase the lifespan of the fan quite a bit when it is being used constantly. 

Exhaust ducts:The exhaust ducts, also known as grease ducts, take the grease, vapours, and any other airborne particles outside. The exhaust duct uses the fan to suck in the airborne particles and expel them into the outside through a metal duct. The vapours are usually expelled from the roof or side of the home.  

Rooftop containment system:Grease has been known to severely damage rooftops while causing leaks, fire hazards, and more. Because the grease creates hazards for the safety of your house, you must have a rooftop containment system. Many rooftop containment systems contain grease runoffs and grease traps. Because of the runoffs and traps, they must be emptied regularly to ensure there are no overflows.   

Dangers of grease build up in kitchen extractor fans

Many dangers can come from grease buildups within the kitchen, including: 

Dangers of grease build up in kitchen extractor fans

Increased risk of fire: Due to grease being highly flammable, having a buildup within your kitchen exhaust system can be a strong health risk as it has an increased chance of setting on fire. If a fire like this occurs, you will need to think about the damage it will do to your home and the financial loss for the repairs and replacing items that were lost. 

Increased risk of injury: Some grease bits can build up over time on the floor if they are not washed regularly. If this occurs, your chance of slipping and harming yourself increases. If someone owns a business (like a restaurant), your employees might be in danger of harming themselves, and you could get sued for damages. 

Plumbing issues: When heated, grease turns into a liquid, but when grease cools down, it turns into a gel-like substance. When grease is put down the sink, it can cool off rather quickly and turn into this gel-like substance and harden. This hardened substance can create blockages in the pipes. Improper disposal of grease is one of the main causes of sewer overflows. 

Environmental issues: If the rooftop containment systems are not cleaned regularly, the grease could cause environmental problems in the local area by blocking storm drains and create overflows which can damage wildlife. Dumping the grease in places that can affect the environment can end up in major fines.

Vermin infestation: With grease being built up over time, this can attract many types of pests into your home or restaurant. This will become a health hazard as well as costs some money to have them removed.

Why is it important to clean extraction hoods in a kitchen?

Why is it important to clean extraction hoods in a kitchen?

There are two main reasons why you should clean your extractor hoods regularly. 

Firstly, cleaning your extractor hood will prevent the extractor from clogging up with grease and other substances. This clogging restricts the airflow, which means the fan could overheat and create a fire hazard on the extractor hood. As such, for fire safety, you should ensure that all extractor hoods are cleaned regularly. It is usually best to check the safety regulations for commercial kitchen extraction hoods to better understand.

Secondly, regularly cleaning out the extractor hood will extend the life significantly and reduce the likelihood of the hood overheating. Cleaning it will keep the extractor in high quality for as long as possible.

How often does a kitchen hood suppression system need to be inspected?

It is suggested that you have your hood suppression system should have regular maintenance and services done every few months, with six months being the latest between the checks. However, some hoods might need to be cleaned more often than others depending on how long it is used. 

Recommendations for the maintenance of ventilation systems

A commercial kitchen ventilationssystem’s efficiency will reduce over time due to how much it is used. Frequent maintenance and repairs on the ventilation system will increase its efficiency for a longer period. 

There are two minimum requirements for the general maintenance of a kitchen ventilation system. This includes:

Extract: The limit of surface contaminants include 6 grams per meters square. There are two main tests used to check these: Deposit Thickness Test (DTT) and Dust Vaccum Test (DVT).

Recirculation:The limit of surface contaminants include 1 gram per meters square. This test also includes DTT and DVT. 

Kitchen Duct Cleaning

The Importance Of Kitchen Duct Cleaning

Where there is access to panels within the ducting the interior will be completely degreased to arm’s length. It should be cleaned this far and more where feasible. If not, access to panels will be set up at routine intervals. This enhances air movement assisting to maintain a comfortable functioning temperature level. This makes certain that the interior of the ducting is cleaned up as methodically and thoroughly as possible.

Why is Extractor Fan Cleaning Necessary?

A correctly maintained Extraction Fan has lots of advantages:

  • Safe and comfy temperature for work
  • Safe sound level – ideal level of communication
  • Prolonged lifespan
  • Lowered susceptibility to kitchen fires 
  • Eco-Friendly business
  • To adhere to Insurance & Fire Regulations

Also one of the most effective extraction filters can not remove all traces of grease and dirt from the air. Gradually, a layer of grease and dust is deposited externally of air flow ducts, covers and extractor fans. Not only does this trigger an ecological carcinogen by offering a breeding place for germs and nasty odours. 

It also minimises the performance of your extraction system and is a major fire threat. It is therefore vital to carry out the normal cleaning of your kitchen extraction and ventilation systems. Do this as advised by an appropriate danger assessment.

Grease gathers in locations that you can see and those you can not. Our group will completely cleanse your whole cover. We change filters where required and cleanse your extraction system via to the exterior air flow.

Business kitchen sanitation is essential for:

  • Customer confidence and repeat organisation
  • The threat of Fire 
  • Environmental Health 
  • Conformity with your Public Liability Insurance 
  • Client complete satisfaction and well being 

Hefty grease deposits pose a significant fire risk. Fires in ductwork could promptly spread throughout an entire building. Our professional group will thoroughly cleanse your extract system to national specifications.

Kitchen Extraction System Cleaning

Kitchen Extraction System Cleaning

The kitchen extraction system provides threats due to the potential for the build-up of grease. Collected grease within an extract system creates a surprise combustion. Under certain conditions, flame or extreme heat within the air duct could spark the grease causing the fire to spread rapidly via the duct. 

Fire and warm within the air duct could fire up surrounding materials. This can ignite at different areas along the ductwork course. It can transfer fire in a manner which is difficult to anticipate. This is difficult to manage by designers, installers and ultimately fire fighters.

When taking on a full extraction system clean, both the exterior and interior of the cover hood is degreased extensively. Specific interest needs to be paid behind the filters which are cleaned up to arm’s length. 

This is generally where the biggest grease build up materialises. It is so near the heat resource, it is essential it’s cleansed. The filters are eliminated, taken in an effective cleaning remedy, then, rinsed and changed.

The Insurance Industry is setting its perspective on the issue. This is hardly surprising.  The Association of British Insurers has recorded losses related to unclean kitchen fires climbing from ₤ 25 million in 1997 to ₤ 65 million in 1998.

The Insurers’ Loss Prevention Council suggest that a minimum of annual cleaning of the whole system. This should be done by specialists. The precise frequency to be determined by a reasoned threat assessment.

Failure to abide by the regards to a plan might imply invalidation of the entire agreement. This leaves the insurance to carry a total loss.

Fire Safety Extraction


The Regulatory Reform (Fire Safety) Order 2005 states that a fire risk evaluation must be carried out by law. This requires the building’s owner or office manager to entrust a responsible individual. They will recognise all sources of fire and get rid of, or at the very least minimise the danger to the building’s residents.


Routine kitchen extraction cleaning will certainly get rid of one of one of the most common causes of fire within the kitchen. We are progressively seeing proof that failing to clean your system can be harmful. If it is not cleaned by a specialist accredited kitchen extraction cleaning company it invalidates insurance coverage after fires. 

Routine kitchen extraction cleaning is crucial. This is to guarantee the safety and security of the structure. It ensures that owners are not in danger from a fire brought on by grease build up in the extraction system.

Extraction system filters can never remove all vaporised grease. This, along with particles, condenses onto the cover plenum, air duct and fan surface areas. 

This accumulation currently just requires warmth to activate off a frightening procedure. A stimulate or fire is not required for spontaneous combustion to happen.

The grease in the air duct acts as a fuse, carrying fire with the duct and the structure. Fire, smoke and hot gases may break out at any kind of infiltration, opening, joint or discharge point.  These also follow the heat-induced collapse of ductwork.

Temperature levels as much as 1200 deg C transmit heat through the steel. This will distort, damage or fire up nearby materials. This includes duct hangers, packaging materials, electric systems and litter.

What are the Fire risks? Extractor fan cleaning.

In this way the fire could spread out rapidly, complying with the air duct path which might be hard and harmful for fire fighters to gain access to.

What are the Fire risks?

Although the filters work very well, they cannot completely remove the grease and fat from the air. Over time, there will be a layer of grease that has formed on the ventilation ducts and extractor fans.  

If a fire does occur within the ductwork, this cannot be easy to stop. Many types of ductwork are made to be inaccessible for the most part, and the fires can spread into other buildings from the ductwork if it is not put out as soon as possible.  

If any fire does occur within the ductwork, this usually means the business that it has occurred within will have to shut down for a few days or more to ensure that the equipment is safe and repaired. This can cost a lot of money in some circumstances. 

How Does Grease become a fire hazard?

For a vapour to ignite, the ignition source must be hotter than the oil or grease to reach the fire point. The fire point is the temperature that the vapour must reach for it to continue to burn after its original ignition. For the fire to be self-sustaining, the weather must be a little hotter than the flashpoint. 

How Does Grease become a fire hazard?

The flashpoint is when the flammable liquid is at its lowest temperature, where it can still form an ignition within the air. If a flareup from the grills reaches the grease stored in the ventilation system, it can easily set this on fire and take a while to burn out. The grease residue is usually combustible at a temperature around 370 °C. 

Why kitchen extraction need cleaning and maintenance?

Why kitchen extraction need cleaning and maintenance?

There are a few reasons why the kitchen extraction needs cleaning and maintenance services.  Reducing the risk of fire is very important. By carrying out simple cleaning and maintenance on the extraction system, you remove a lot of the grease and remove many risks to a fire starting. 

Reducing the build-up of grease and bacteria within the kitchen. Having a build-up of bacteria and grease within the extraction system can cause some health hazards and cause some people to become ill. Therefore removing these is very important.   

Under the Regulatory Reform (Fire Safety) Order 2005, all of your extractor systems must be included within your fire risk assessment and any actions that need to be taken to minimise potential fire risks. Not carrying out proper cleaning and maintenance on your extractor systems could violate the Environmental Health Regulations and invalidate your fire insurance policies. 

How often should I clean?

Ductwork:If you want the best way to know when you should clean, you should measure the rate at which grease guilds up within the ductwork and use that as an indicator. If this is not possible, then there are some standard options for understanding when they should be cleaned.  

A heavy use of the extractor system (12-16 hours per day). You should clean the extractor every three months.  

Moderate use of the extractor system (6-12 hours per day). You should clean the extractor every six months.  

Light use of the extractor system (2-6 hours per day). You should clean the extractor system every twelve months.  

Extract hoods and filters: The extractor hoods and filter should really be cleaned out daily, or check the manufacturers recommendations for the best advice. Also, you should not be cooking without a filter in place.

Does the law require extractor and ventilation cleaning?

Due to the health risks involved with not cleaning the extractor and ventilation systems, many of the inspectors check your restaurant’s ventilation and extractor to see whether it meets the overall cleanliness that is needed. Many inspectors will fail you if the extractor hood looks dirty in any way.

Canopy Filters

Grease Build up in Canopy Filters

We clean ventilation extraction systems. We supply expert duct cleaning services to your specific requirements.

You may have the most effective canopy filters for capturing grease particles. However, they will still need cleaning. It is inevitable that deposits of grease will begin accumulating within the kitchen extraction and canopy. If you do not embark on duct cleaning on a regular basis, in time the grease will come to be baked on and carbonised.

This is incredibly tough to remove. Thus it minimises the efficiency of the extraction system. This shortens the ducting and fan’s life and develops a serious fire hazard within the kitchen. Additionally, germs will develop in the fatty damp down payments. This is harmful to health and a source of food for roaches.

Our experts de-grease and de-carbonise the exterior and interior of covers. Removal of layers of carbon and solidified cooking oils. Special attention is provided to seams, rivets and anti drip gullies.  We get rid of and cleaning grille extraction fans, cleaning fan blades, electric motor housing and housing. We remove and deep clean the filters, filter real estate and trunk insides, to ensure health and fire risk safety standards.

If normal cleaning is not undertaken, fats, oily down payments and coarse bits can gather in kitchen extract systems. This decreases air flow efficiency. It generates a warm greasy setting for bacteria and cockroaches to reproduce.

These areas, when properly preserved, can rapidly end up being a fire threat. They can be a major cause of the spread of fire in food manufacturing establishments. 

Under certain scenarios flame or really heats could ignite the grease triggering fire to spread out quickly with the air duct. Therefore, it is of certain importance that grease remove systems are consistently checked and cleaned up as required. This is to guarantee they do not present a significant prospective fire threat at any time.

Problems of Grease Build Up

Рrоblеmѕ Оf Grease Buіld Uр

Grеаѕе buіlduр is one оf thе рrіmаrу саuѕеѕ оf a blocked hоuѕе drаіnѕ, ѕеwеr аnd ѕерtіс lіnеѕ. Sоmе оf іt соmеѕ frоm mеаt fаtѕ, such аѕ bасоn аnd hаmburgеr grеаѕе. But  it аlѕо соmеѕ frоm fооdѕ ѕuсh аѕ сооkіng оіl, mауоnnаіѕе, butter, ѕаuсеѕ, and tаblе scraps.

As a rеѕtаurаnt оwnеr, уоu hаvе a lоt to manage. Frоm mаrkеtіng tо mеnu рlаnnіng to tаkіng саrе оf your еmрlоуееѕ. As a result, уоu mіght put grеаѕе mаnаgеmеnt оn the backburner. However, thіѕ іѕ a mіѕtаkе fоr ѕеvеrаl rеаѕоnѕ.

Thе fоllоwіng wіll tеасh you whу уоu ѕhоuldn’t allow grеаѕе to build uр. Dоіng ѕо can lead tо: 

Increased Risk of Fire: Grease is hіghlу flаmmаblе. When іt buіldѕ uр in a restaurant, the rіѕk оf fіrе grеаtlу іnсrеаѕеѕ. If a fіrе іgnіtеѕ, уоu have tо соnѕіdеr the роѕѕіbіlіtу оf buіldіng dаmаgе and financial loss while mаkіng repairs. You may also experience thе trаgеdу оf lost lives. Yоur reputation соuld tаkе a bеаtіng, which соuld іmрасt уоur bottom lіnе fоr mоnthѕ, іf nоt years tо соmе. 

Increased Risk of Injury: Grеаѕе ѕрlаttеrѕ can build uр on the flооr аnd increase thе risk of еmрlоуееѕ ѕlірріng аnd fаllіng. Emрlоуеrѕ аrе required to сrеаtе a ѕаfе wоrkіng еnvіrоnmеnt free frоm hаzаrdѕ thаt are likely tо саuѕе іnjurу оr death. 

Plumbing Issues: Grеаѕе mау be a liquid whеn сооkіng wіth it, but whеn іt cools, grеаѕе hаrdеnѕ іntо a gеlаtіnоuѕ mеѕѕ. Thіѕ is the lаѕt thing уоu want gumming uр your plumbing. Plus, fаr mоrе thаn уоur business’s plumbing іѕ аffесtеd if еxсеѕѕіvе grеаѕе is dіѕроѕеd оf dоwn the drаіn. In fact, іt’ѕ thе рrіmаrу саuѕе оf ѕаnіtаrу sewer оvеrflоwѕ.

Environmental Concerns: You mау nоt thіnk оf grеаѕе аѕ аn environmental рrоblеm. But соnѕіdеr thіѕ scenario: Yоur ѕtаndаrd rооftор grеаѕе соllесtоr hоldѕ four quаrtѕ of grеаѕе. Yоu don’t know іt, but уоur kіtсhеn еxhаuѕt hооd ѕеndѕ a quart оf grеаѕе tо the соllесtоr every mоnth.

Do уоu only change оut thе absorbent grеаѕе pad еvеrу уеаr whеn thе fіrе inspector mаkеѕ hіѕ rоundѕ? Then уоu соuld be dumріng еіght quarts оf grease оntо thе roof every уеаr wіthоut knоwіng іt!

Whеn іt rаіnѕ, this grеаѕе flows оff the rооf іntо rain gutters and dоwn ѕtоrm drains. This then еntеrѕ ѕtrеаmѕ аnd rіvеrѕ, discolors the wаtеr аnd kіllѕ рlаntѕ and fish.

Unpleasant Odour: Frіеd fооd mау ѕmеll аnd taste appetising, but thе оdоr оf ѕеvеrаl-dауѕ-оld grease is far from appealing. Whеn thе gоаl оf your restaurant іѕ to еntісе patrons tо dine wіth you, an unрlеаѕаnt оdоr соmіng from the kіtсhеn іѕn’t lіkеlу tо help your cause.

Increased Vermin: Lіngеrіng grеаѕе аttrасtѕ drain flіеѕ, rаtѕ аnd оthеr vеrmіn tо уоur rеѕtаurаnt. Thіѕ іѕ a serious ѕаnіtаtіоn issue that соuld rеѕult іn citations and lоѕt business. 

Grease рrоblеmѕ in rеѕtаurаntѕ can рut you оut оf buѕіnеѕѕ with оnе lawsuit.  It will соѕt you lost revenues frоm сuѕtоmеrѕ nоt соmіng back after ѕееіng dirty flооrѕ аnd blасk grоut stains from grеаѕе! 

Don’t let thіѕ happen tо уоur restaurant! Fіght bасk wіth good grеаѕе trар mаіntеnаnсе, regular grеаѕе еxhаuѕt сlеаnіngѕ, аnd hіgh quality flооr сlеаnеrѕ. We recommend you tаlk tо our grease removal experts now!