Kitchen extract fire safety & fire risk assessments
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Transcript of Kitchen extract fire safety & fire risk assessments
“The Science of Compliance”
Compliance Awareness Seminar & Workshop
“The Science of Compliance”
Martin Hembling
• Started with Swiftclean in February 1998• Operative • Assistant Supervisor • Supervisor• Passed pilot NVQ on Ventilation cleaning and
learnt all Swiftclean services• 2002/3 joined Sales team • UK Sales Manager • Sales Director • Sales & Marketing Director
“The Science of Compliance”
Agenda
• Video of TGI Friday, New York• Swiftclean the company• Swiftclean’s services
– Kitchen extract fire safety cleaning– Ventilation system air hygiene cleaning
• Case studies• Questions
“The Science of Compliance”
TGI FRIDAY, NEW YORK
“The Science of Compliance”
Swiftclean’s primary services
• Kitchen extract fire safety cleaning– Fire risk reduction
• Local exhaust system (LEV) testing– Air quality assurance– Personnel exposure protection (COSHH compliance)
“The Science of Compliance”
Kitchen extract fire safety cleaning
• The problem– Grease accumulation in ducts and kitchen grease
extractors increase fire risk
• Our role– Ensure you understand your legal duties to minimise
fire risk– To help you comply with legislation and your buildings
insurance policy by reducing your exposure to fire risk– TR/19 – B&ES (formerly HVCA) guide to good
practice– Service contracts
“The Science of Compliance”
Typical insurance clauses relating to KEDeep Fat Frying Warranty
It is warranted that:All frying and other cooking ranges, equipment, flues and exhaust ducting are securely fixed and free from contact with combustible material.All extraction hoods, canopies, filters and grease traps are cleaned every two weeks.All extraction ducts are cleaned at least every six months.Frying equipment is fitted with a thermostat designed to prevent the temperature of cooking oils and fat from rising above 205 C.Multi purpose fire extinguishers or other materials suitable for extinguishing oil and fat fires are maintained and close to the installation ready for immediate use.The pans to be fitted with metal lids which can be shut down in the event of fire (with larger installations closing to be automatic and the system to be linked to the ventilation system so that this is also shut down in the event of a fire).
Kitchen Duct Warranty
It is warranted that:Cooking fume extraction canopies and ductwork be cleaned at least every six months by independent contractors and that filters, traps or other grease removal devices therein be cleaned at least fortnightly
“The Science of Compliance”
Avoiding this
“The Science of Compliance”
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“25% of fires that we investigate in commercial kitchens are made
dramatically worst because of failures to maintain proper cleanliness”
“70% of fires in commercial kitchens originate in faulty ventilation due to fat
& grease build up”
“…over 80 per cent of kitchen extract ducts in the UK are never cleaned and
are in a hazardous state “
“The Science of Compliance”
Many fires start in the kitchen and spread via the ductwork
“The Science of Compliance”
Ideal conditions for fire
• Heat/ flame source from cooking process• Oxygen source provided by extractor fan
to allow fire to continue and spread • Fuel source if grease deposits are allowed
to build up in duct system
“The Science of Compliance”
KE may look clean from the outside
“The Science of Compliance”
“The Science of Compliance”
“The Science of Compliance”
“The Science of Compliance”
“The Science of Compliance”
42 kg grease removed from 15 metres of kitchen extract duct (2.8 kg/m)
February 2012
“The Science of Compliance”
Legal duties
• Regulatory Reform Fire Safety Order (RRFSO) 2005– Requires building operators to assess fire risk & take steps to prevent or
remove the risks- Andy Wayman will talk more on this.
– Workplace (Health, Safety & Welfare) Regulations 1992 – Regulation 6 requires that enclosed spaces be ventilated– Regulation 5 requires ventilation systems to be “cleaned as appropriate”
• Corporate Manslaughter and Corporate Homicide Act 2007– According to leading legal experts, this Act makes it much easier for
prosecutors to secure convictions in the aftermath of building fires linked to poorly maintained ventilation.
• Grease is clearly a fire risk. It is therefore appropriate to take steps to remove the risk – i.e. periodically clean off the grease!
“The Science of Compliance”
TR/19
“The Science of Compliance”
Cleaning based on grease thickness
• Wet Film Thickness Test – 200/µm as a mean across the complete system
requires cleaning– Any single measurement above 500µm requires
urgent local cleaning
Table 9 p23 TR/ 19
“The Science of Compliance”
Potential consequences of insufficient cleaning
• May be contravening your own risk assessment and risk management plan
• May be contravening fire safety and health & safety regulations
• Creation of an unsafe working environment• Fire
– Risk of death or injury– Loss of revenue during closure– Cost of re-building or refurbishment– Reputational damage to you and your brand– Cost of increased insurance premiums
“The Science of Compliance”
“The Science of Compliance”
Beware of partial cleaning
“The Science of Compliance”
Beware of partial cleaning
“The Science of Compliance”
After a Swiftclean fire safety clean
“The Science of Compliance”
Inside duct - post fire
“The Science of Compliance”
Andy Wayman
• RC44 fire risk assessments specific to catering extract
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Catering Extract Fires
• Consequences can be severe if the conditions in extract ductwork permit fire to spread out of control.
“The Science of Compliance”
Regulations & Guidance Documents
• The Regulatory Reform (Fire Safety) Order – 2005 Created legal requirement for all buildings to have a Fire Risk Assessment undertaken. Introduced role of Responsible Person & onus firmly based on Risk Assessment
• Fire Protection Association: RC44 ‘Recommendations for fire risk assessment of catering extract ventilation’ – 2006
• Building & Engineering Services Association: TR/19 ‘Internal Cleanliness of Ventilation Systems’ – Second Edition 2013. Section 7: Specific considerations for kitchen extract systems
“The Science of Compliance”
Primary Fire (Ignition) Hazards in a Kitchen
• Cooking equipment left unattended during operation• Cooking equipment not switched off, especially after service• Poor maintenance of equipment & systems• Flames, sparks & hot gases can ignite grease deposits in
ducts• Solid fuel cooking; charcoal grills, wood fired pizza ovens etc.• Burning pieces of paper used to ignite Tandoori ovens• Overheated oils; spontaneous ignition• Thermostats not working correctly• Fan motor failure or overheating, caused by hardened grease• Extract ducts in direct contact with combustible materials.
“The Science of Compliance”
“The Science of Compliance”
Burger Broiler & Canopy
Extract duct off canopy with large amount of burnt grease deposits
“The Science of Compliance”
High level salamander grille butting up to mesh filter housing
Fan blades penetrating into very heavy grease deposits within ductwork
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Extract ducts in close proximity to, or directly in contact with combustible wooden structures
“The Science of Compliance”
Additional Risk Hazards
• Lack of capable / competent person on site• Combustible food debris & grease trapped in filters (mesh)• Grease filters left out during cooking• Lack of knowledge about the extract ventilation systems• Faulty or non-tested electrical equipment• Extract system design; complexity & limited accessibility• Obstruction of ductwork and lack of adequate access points• Cleaning contracts may only cover main system components• Competence of cleaning contractor• Inadequate cleaning frequency• No fire suppression system or poorly sited / maintained
“The Science of Compliance”
Grease Filters:
Type Risk
Mesh* HighBaffle NormalCartridge NormalWater Wash LowWater Mist Low
*Only suitable where low quantities of grease are produced.
“The Science of Compliance”
Poor Design / Limited Access
If grease extract ducts or components cannot be accessed properly they cannot be cleaned adequately, if at all.
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Fire Break Cleaning
Cleaning limited sections of ductwork will not normally stop fire spread
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Uncontrolled Build-Up of Grease
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Staff Training – some of the main issues
• Understanding how grease atomises• Understanding risks of grease deposits in ductwork• Familiarity with schematics showing routing of extract ducts• Knowing how to isolate the extract fan(s)• Knowing correct method & frequency for cleaning filters• Knowing how to handle/use commercial cleaning
chemicals• Knowing appliances should be switched off individually &
how to switch off equipment in an emergency• Knowing about fire detection & extinguisher systems• Instructing staff to report faulty controls, sensors etc
“The Science of Compliance”
Increasing / Ignoring the Risks
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Example System Schematic
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Record Keeping & Post-Clean Reports
• Should keep records of system layout, risk assessments, staff training records, and inspection & cleaning reports
• PCRs must be supplied after every clean • PCRs should include; systems cleaned, test
measurements, photos, additional works, COSHH data, future recommendations, system schematic & certificate
• Primary method of assessing cleanliness is visual + verification should be by means of the WFTT (<50 microns)
• Records will help demonstrate to insurance company that measures required in policy have been complied with
“The Science of Compliance”
Final reminder: any duct sections laden with grease represent a fuel source for a fire to burn out of control!
“The Science of Compliance”
Questions
• All our speakers will be in the break out area to answer any questions you may have
“The Science of Compliance”