Cleaning of kitchen exhaust systems

Kitchen exhaust systems and steam evacuation systems

Requirements and tasks

Kitchen exhaust systems in commercial kitchens have to evacuate air charged with odours, fatty particles, heat and moisture directly where it occurs. Distribution of odours through the building has to be avoided.

Reasons for cleaning

Steam exhaust systems in commercial kitchens have to be cleaned periodically as they transport fatty air in considerable quantities. The risk of fat fire rises with increasing age of the fat. The ignition temperature of old fats can be below 200°C. The high temperatures under exhaust hoods therefore can cause dangerous fires, even without a spark to ignite. Further to fire prevention, food-processing operations also have to comply with the foodstuff hygiene regulations. This means exhaust hoods and ventilation systems have to be cleaned periodically also for hygiene reasons. Even if no foodstuffs are processed inside the object, the ventilation system still has to be serviced and cleaned regularly. A dirty ventilator motor for instance might run hot, and go up in flames.

Kitchen exhaust air – a special case

For exhaust systems in commercial kitchens, the cleaning intervals are defined in the different regional construction regulations. For preventive fire protection, it is necessary that these cleaning works are made very thoroughly. Short line layouts are required to keep these maintenance costs down. When planning such systems, special care has to be taken to make sure the exhaust lines are good to clean.

 

Go to labour safety information from BGN (German, PDF)
Instructions for hygienic operation of supply air systems in smaller commercial kitchens

Cleaning of kitchen exhaust systems (German, PDF)

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