They say ‘you are what you eat’, but we would suggest it’s just as important to realise that you are what you breathe. You may eat a few times a day, but you’re breathing constantly, and if the ductwork carrying the air that you breathe is contaminated with dirt, dust, bacteria, viruses and other undesirable contaminants it is reasonable to suggest that you will also breathe in these contaminants.
The Workplace Health, Safety and Welfare Regulations 1992 stipulate in section 6 that ‘Effective and suitable provision shall be made to ensure that every enclosed workplace is ventilated by a sufficient quantity of fresh or purified air.’ Where environments have mechanical forms of ventilations (such as ductwork) these same regulations say that it must be maintained.
Despite the widespread assumption that extractor ductwork never needs cleaning, this form of ventilation sucking in all forms of contaminants that can block the extracting ductwork, this can also be a breeding ground for bacteria, viruses and many forms of contaminants, these areas can also become a major fire hazard if left unchecked and uncleaned.
In many cases kitchen extractor ductwork penetrates deep into a building and the build up of grease is a real fire hazard. The need for specialist cleaning of extractor systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignition and of the building and its occupant/users to system fire, hygiene, vermin and mechanical hazards. Typical cleaning intervals are:
- Heavy Use (12 – 16 hours per day): every 3 months
- Moderate Use (6 – 12 hours per day): every 6 months
- Light Use: (2 – 6 hours per day): every 12 months
When you choose Slime & Grime Limited to clean ductwork, you are showing due diligence by appointing a trained and qualified company who are fully insured and health and safety compliant. We are also qualified to certify our work, which may keep your premiums low.