Catering Insight – February 2018

Everything from the smallest

undercounter to the largest

rack and flight machines

Specialists in

warewashing

Exclusively from Maidaid distributors

For more information 0345 130 8070 maidaid.co.uk

SUPPLIER OF THE YEARHEAVY EQUIPMENT

WINNER

SUPPLIER OF THE YEARHEAVY EQUIPMENT

WINNER

SUPPLIER OF THE YEARHEAVY EQUIPMENT

WINNER

SUPPLIER OF THE YEARHEAVY EQUIPMENT

WINNER

114893 Maidaid Warewashing Advert 85.5x116mm MH143.indd 2 07/12/2017 09:12

deposited in the down-stream
ductwork and plant. Th ey should
also be manufactured from the
correct materials (stainless steel).

Halton Foodservice, Craig Gould,
customer services director:
It is of prime importance
that any commercial kitchen
ventilation system complies with
the requirements of the local
authority having jurisdiction.
Th e best way to achieve this is to
work within the parameters as
set down in the updated BESA
specifi cation DW/172:2017. Th is
covers all safety features such
as canopy sizing, correct extract
fl ow rates, grease fi ltration,
make-up-air requirements, fi re
suppression, approved materials,
installation etc, and is referred to
in other guidelines and legislation,
including HSE publications.

Corsair Engineering, Arun
Sahajpal, MD : Poor ventilation
can have massive fi re safety
repercussions which could be
overlooked when specifying
commercial kitchens. Th ere
are certain fi re safety factors
that should always be kept in
mind whilst in the specifi cation
stage and these should never be
overlooked. Dealers should always
keep in mind that protecting the
area should be forefront when
considering a ventilation system.
For 24/7 fi re protection covering
the cooking range and canopy,
you should be looking at a fi re
suppression system. Prevention is

always better than the cure. Always

look for ways to be preventing a

hazard from occurring.

Th is related to features such

as baffl e fi lters that sit inside the

canopy. Th ese act as the primary

fi re prevention as they remove a

percentage of grease from entering

the extraction system. Th e main

cause of fi res in commercial

kitchens are caused by a large

build-up of grease within the

ventilation systems.

Britannia Kitchen Ventilation,

Tony Bright: Due to the potential

for grease laden deposits, high

temperatures and often naked

fl ames or sparks, kitchen extract

systems are classifi ed as ‘high risk’

ventilation systems.

When designing the ventilation

system the component elements

such as canopies should be carefully

selected to account for the specifi c

catering equipment to be located

underneath it and the individual

risks attached to those items.

Th e Fire Reform Act puts the

onus on building owners and/or

occupiers to ensure that adequate

risk assessments have been

compiled, assessed and controls

implemented to mitigate or reduce

the risk of fi re.

Th e high risk nature of the

kitchen extract system will

undoubtedly require that

controls of some description are

implemented, including those

for ductwork systems, pro-active,

targeted ‘point of entry’, and

reactive controls.

2

CLEANING

How easy or diffi cult are your

ventilation systems to clean?

Scott Donoghue: All our systems are

designed and installed to comply

with the requirements of the

BESA publication TR19 – Internal

Cleanliness of Ventilation Systems.

In line with this document, access

doors are positioned on the side

of the ductwork every 3metres

and before/after any changes in

direction, fans, attenuators, or any

other items that may cause an

obstruction when cleaning.

Coordination between all trades

working on a site is essential to

ensure that nothing obstructs the

access panels in the ductwork

once they are installed and also

that future access provisions are

considered to facilitate cleaning of

the ductwork.

Ian Levin: To make them as easy to

clean as possible, all of our kitchen

ventilation systems are designed

to comply with BESA documents

DW172, DW144 and TR19. Reading,

understanding and designing to

these documents will ensure that

any system is as easy-to-clean as

practically achievable. Th ere is

however, a cost to meeting these

standards and it is often diffi cult

to compete with some of the less

diligent contractors who take

short-cuts in routing ductwork via

in-accessible locations and fail to

put adequate cleaning hatches at

usable points along the duct-runs.

Installation of an in-canopy

UV fi ltration phase can seriously

reduce cleaning and maintenance

costs and protect the ductwork and

down-stream plant from excessive

grease deposits by destroying

grease molecules before they enter

the system, providing that in-turn

it is properly maintained. Our own

Zephyr canopy ranges are available

35

SPECIFICATION / VENTILATION

http://www.cateringinsight.com / FEBRUARY 2018 / C AT E R I N G INSIGHT