Below is a short summary for a customer report that shows a few before and after pictures.
We have compiled this Ventilation system post clean report to assist you in managing the hygienic maintenance of your ventilation system as required under the Workplace (Health, safety, and welfare) regulation 1992 and the Regulatory Reform (Fire Safety) order 2005. In general, any recommendations in this report will be in line with guidance from the building and engineering services associations. TR/19 guide to good practice internal cleanliness of ventilation systems 2nd edition and fire protection associations RC44 fire risk assessment of extract ventilation
for the catering industry.
This consists of two canopy’s with filters, one small to the right and one main canopy on the left as you enter the kitchen. The small canopy passes across the kitchen through ducting into the void above the main canopy. The main canopy exits at 3 points into the void above joining the flow with the small canopy across to the riser which passes up through the restaurant and suspended ceiling to the flat rooftop into the fan unit then enters the discharge ducting which passes up the residential building to the higher rooftop
– Main canopy including filters
– Small canopy including filter
– Ducting which joins small canopy to main canopy void to arm’s length
– Void above the main canopy has been cleaned to arm’s length however this area needs urgent attention as grease deposit are still visibly very high in out of reach areas.
– Riser from the void which passes up through the restaurant to fan unit has been cleaned to arm’s length from the one access point within the restaurant. However, out of reach areas have visible high deposits and requires further attention.