Extract Canopy and Grease Filter Maintenance
We always recommend that if there are no specially trained staff, who are experienced at maintenance of these sorts of system available on site, that a specialist sub-contractor (such as Pro-Duct Clean Ltd) be engaged and retained for the purpose. In the case of specialist odour removal systems such as UV, ESP or Carbon Cells, a specialist should definitely sought and if in-house staff members are to be used, they will require special training in monitoring, testing and handling of the various components. However, for general guidance we suggest the following:
To define establishments, the types of food they cook, the way they cook them and the intensity with which they produce their product is a little bit subjective. However, it is necessary to do this in order to give at least some guidance upon how maintenance should be carried out and the following table is designed for this purpose but it must be utilised with awareness of other considerations such as proximity to other buildings and domestic property.
The cleaning cycle for a canopy and its components will depend not only upon the regularity and duration of cooking below but also upon the type of cooking and the ingredients used. The following tables give an indication as to how often certain types of installation should be cleaned.
Grease filters and grease collection drawers should be designed, sized and constructed to be robust enough to withstand regular washing in a commercial dishwasher as this is the most thorough and labour-efficient method of cleaning them yourselves.
When re-installing filters, always make sure that they are the right way around i.e. with any framework drain holes at the front, lowest edge.
When handling any components of a canopy, it is imperative that operatives wear proper, gripping, cut-resistant work-gloves for protection against metal edges, as well as the detergents and cleaning agents used. No matter how well finished a filter panel may be, it is easy to cut soft water-soaked skin during the cleaning process. Grease filters by their very nature will have a coating of grease and therefore will be slippery and difficult to handle. Suitable gloves can be obtained easily through most suppliers of personal protective equipment. Access to filters for removal & replacement will often mean reaching above head height and as such, suitable access equipment and or safe working procedures may be required.
It is strongly recommended that an in-house, site specific risk assessment of these hazards should be carried out. Canopies and their components must be designed to be easy to clean. Providing that cleaning intervals are not left too long, washing with soap or mild detergent and warm water, followed by a clear water rinse is usually quite adequate for our equipment. When too long a period is left between cleans, grease will become baked-on and require special attention. An enhanced aesthetic appearance will be achieved if the cleaned surface is finally wiped dry.
No grease filtration is 100% efficient and therefore there will always be a certain amount of grease carried through the filters and deposited on the internal surfaces of the filter housings, plenums and ductwork. Once again, the amount of grease carried through any filtration system will depend very much on the type of cooking and ingredients used. If left unattended, this layer of grease on the non-visible surfaces of the canopy creates both hygiene and fire risks. For these reasons it is necessary to have a deep clean operation carried on a maximum of a six-monthly cycle and even as often as three-monthly in extreme situations.
Deciding upon when cleaning should take place and how often, is mostly subjective and responsibility is ultimately with the manager of the facility. However, the simplest guide to follow is that if a surface or component looks dirty, then it needs cleaning.
The final point to remember is that regular inspections must take place of all surfaces but especially non-visible ones. What is out of sight is often out of mind and is therefore neglected. Inspections of this nature should be included in the maintenance schedule for any kitchen installation.
Establishment Categories
| Category | Description |
| Light | Pub & Bar Food, small cafes, coffee/tea shops. |
| Light/Medium | Government institutions (schools/hospitals/elderly person's homes), office and workplace kitchens. |
| Medium | Italian/French restaurants, hotel restaurants, family pub restaurants, pizza restaurants, supermarket restaurants. |
| Medium/High | Small low output fast food restaurants, steak houses, kebab/chip shops. |
| High | Large, high output fast food restaurants, Mexican restaurants, Oriental & Asian restaurants. |
| Very High | Food factories |
Component Cleaning Cycles:
| Establishment Category Filter Type |
Light | Light/Medium | Medium | Medium/High | High | Very High |
| Baffle filter wash cycle | 7 Days | 7 Days | 5 Days | 3 Days | 1 Day | 1 Day |
| Mesh filter wash cycle | - | 7 Days | 5 Days | 5 Days | 5 Days | 5 Days |
| Electrostatic filter - Maintenance swap out | - | 6 Months | 6 Months | 5 Months | 3 Months | 3 Months |
| Carbon filter replacement | - | - | 6 Months | 5 Months | 3 Months | 3 Months |
| UV Tube wipe down | - | 2 Months | 6 Weeks | 4 Weeks | 2 Weeks | 1 Week |
| UV Tube replacement | - | 8000 Hours | 8000 Hours | 8000 Hours | 8000 Hours | 8000 Hours |
| Grease drawers clean | 7 Days | 7 Days | 5 Days | 3 Days | 1 Day | 1 Day |
| Ductwork clean* | 12 Months | 12 Months | 8 Months | 6 Months | 4 Months | 3 Months |
Note! Regular visual inspection should be carried out on all components.
*If there is UV in system, increase cleaning interval by 3 times