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Ross Smith, a director of Bright Hygiene Management, spells out The danger of neglecting filter cleaning. "A poorly cleaned extraction process is a fuel-loaded cell over a heating source," he says. "You do not get a much worse fire danger than that."
Smith states that a problem which he regularly sees comes from the Form of older ventilation systems which were adequate when installed but that cannot meet modern construction and safety standards. He states:"There's an awful lot of retro-fitting happening with older resorts, and much more is needed."
The frequency of cleaning ventilation ducting and filters Depends on the total amount of frying. A restaurant where little frying is completed may have months between recommended cleanings, while a busy food bar could need cleaning as frequently as once a fortnight. A specialist ductwork cleaning firm should assess the frequency needed.
While some metal filters may be cleaned in-house, the ducting Has to be professionally cleaned, and it will help to have hard proof that a suitable maintenance routine was followed. One duct-cleaning firm, the Filta Group, now offers a new proof-of-service history by using digital cameras to document signs of fantastic cleaning practice.
While most of the heat in the kitchen goes into the food being Cooked, a whole lot is lost to the atmosphere and goes out through the venting system. All heat costs money and fresh heat is wasted money - that is why Calorex Heat Pumps is pushing into the industrial kitchen marketplace with heat-extraction systems which can take the heat from the atmosphere and put it to use.
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The Union Cafe at the Marylebone district of west London has Just such a calorific market program, extracting the heat from the kitchen and recycling it in the hot-water system, saving on energy costs and producing a much better working environment.
But the money benefits of saving and recycling heat aren't Restricted to the kitchen. In the Hundred House hotel in Shropshire, the air-conditioning units at the wine cellar are linked to the hot water system. By taking heat from the wine cellar, the hotel can produce 30 gallons of hot water an hour.These are layers of metal mesh on to that grease particles are Deposited as they're drawn through the system. Not normally suggested for kitchens with a lot of deep-fat skillet.
Baffle filters Much more efficient than net filters, these perform by Making the atmosphere change direction and velocity, which divides the grease from the air stream. The deposited grease runs into grease-collection troughs.
Stainless steel filters that are somewhat more efficient than baffle Filters, being intended for moderate to heavy grease load software. These filters may be cleaned in a dishwasher.
A more advanced cartridge system in which the filters are Subject to an automatic internal washing cycle to wash them, usually at the end of the working day. They need a hot water source and are one of the more expensive methods, but are very good at extracting dirt.
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A very effective Way of grease extraction, however, requires Plumbing and could be prohibitively expensive for a smaller restaurant. A constant mist of cold water sprayed into the extraction system emulsifies the fat and causes it to drop into a set trough.The latest technology to the efficient removal of chlorine out of kitchen ventilation systems would be the mix of cartridge filters and ultraviolet UV-C light. This will provide grease- and - odour-removal efficiencies in excess of 98%. The water wash system fitted at the Birmingham College of Food, Tourism and Creative Studies by Vent Master mechanically cleans the filters overnight.
"A poorly washed extraction system is a fuel-loaded mobile Above a heat source. You don't get a much worse fire hazard than that"
