If you run or work in a commercial kitchen you'll be well aware of fire safety rules and what to do in the event of a fire. You'll know the importance of cleaning up after yourself, not just for hygiene reasons, but also from a fire safety point of view. However, are you aware of the necessity to carry out regular “deep cleans”, particularly of the kitchen extraction system?

Dirty, greasy extraction systems can pose a serious fire hazard. It doesn't matter if you have the most powerful filter – they simply cannot eliminate all the vaporised grease that a catering establishment can produce.

By having a regular kitchen extraction system deep clean you can:

• Improve hygiene standards

• Lower insurance premiums

• Improve ventilation for smoke and odour removal

• Dramatically reduce risk of fire

• Comply with Health & Safety regulations

Health and Safety regulations demand that your kitchen is kept meticulously clean, but you won't comply with these rules if you don't deep clean your business's extraction system. This sort of deep clean concentrates on the ductwork. Even though you can't see it, it is vitally important, as this is where all the carbon and solidified cooking oils build up.

Besides the obvious safety requirements, making sure your extraction system is spotless will also lower your insurance systems. A specialist cleaning service will also advise you of the specific access problems your system poses and provide solutions.

How often should you get your extraction system cleaned, though? The Heating & Ventilation Contractors' Association recommends the following based on the hours of usage:

• 12-16 hours per day - clean every 3 months

• 6-12 hours per day - clean every 6 months

• 2-6 hours per day - clean annually

As a business you can't afford to risk not getting your kitchen extraction system frequently cleaned and inspected. To not do it, puts your whole business under threat, but by making it part of your normal monthly or yearly routine, you will reap the benefits.