If you’ve ever worked in a commercial kitchen, you’ll know that they’re bustling, busy, hot places. Of course, it’s important to keep the whole kitchen hygienic and fresh to ensure that the risk of contamination of bacteria into foods is low.
A good extraction system also means that staff are not exposed to the constant vapours which arise from cooking, and the level of carbon monoxide in the air remains low or negligible. Airborne bacteria can result in respiratory illnesses for kitchen staff, but regular extraction cleaning can reduce the risk here, too.
Ventilation is key
A key aspect of keeping the commercial kitchen clean is to make sure there is good, fully working ventilation. Ventilation systems include appliances such as extractor hoods, fans, and filters. Extractor fans remove particles of smoke and grease from the air and help to reduce heat in the kitchen.
Not only is it important to have a well-ventilated kitchen workspace, but it’s also essential to make sure that your extraction systems are cleaned on a regular basis. If they are not fully clean, there is a danger that grease and debris will build up inside the system, which is in itself a fire risk. Additionally, it means that your extractor fans and so on are likely to be working less efficiently, meaning that your energy bills will be pushed up, and the system will not work as well to remove smoke and grease from the kitchen environment.
Hygiene regulations
There are various laws governing the hygiene of commercial kitchens, according to the Health and Safety Executive. Therefore, it is well worth enlisting the help of specialists such as https://www.targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction for commercial kitchen extraction system design and installation. Specialists not only bring years of expertise in adapting to different kitchen configurations, but also have an up-to-date understanding of the latest commercial regulations.
To ensure that your catering business is on the right side of the law, devise a regular cleaning schedule to remove grease from the kitchen and arrange an annual thorough clean to remove buildup.
Equipment essentials and trends to avoid
Ventilation works best as part of a well-planned kitchen. Cooking equipment such as cookers, grills and microwaves should be chosen for function, ease of use and how well it makes use of the space. In a cramped kitchen, combination equipment helps staff work more efficiently. Sinks and dishwashers come next, sized to the kitchen and the budget, with hygiene and safety always in mind.
Safety equipment is essential too, including fire prevention and suppression systems such as sprinklers, and well stocked first aid supplies. Below-ground grease traps remove fats, oils and grease from waste water and catch food sediment, and non-slip flooring helps keep staff safe on their feet.
Some things are best avoided. Cramped layouts, fussy and complicated equipment and bold, fashionable colours quickly become overbearing in a hot, busy kitchen. Classic, simple cookers and hobs are the better buy, because they last longer and are easier to repair when they break down. Combined with good ventilation, that keeps the kitchen comfortable for the people working in it.
Grease build-up and ductwork cleaning
Ventilation can only do its job if the ductwork behind it is kept clean. Kitchen extract systems remove grease, odours, vapour and steam, and over time some of that grease collects inside the ducts. At first this causes no problems, but left alone it becomes fuel for a fire, and a blaze in the ductwork can spread into the kitchen and on to other parts of the building.
Regular cleaning keeps grease to a minimum and the kitchen pleasant to work in. Neglecting it leads to poorer working conditions and a higher fire risk.
How often you need it cleaned depends on how much the kitchen is used. A kitchen running for most of the day will collect far more grease than one that is only open for a few hours, so it needs cleaning more often. Clean ducts also help the system moderate the temperature inside the building, which can reduce heating and cooling costs. Professional cleaners can usually work around service so the kitchen stays safe without disrupting the business.
Maintenance, training and grease control
Ventilation works best as part of a wider routine. Kitchen equipment takes a hammering, and a breakdown mid-service is the last thing any team needs, so keep a planned schedule of checks and follow each manufacturer’s recommended servicing. Staff training should be continuous, covering the menu and above all food safety procedures, since poor training can lead to an establishment being closed down. The Food Standards Agency offers guidance and support for businesses.
Three systems need particular attention: plumbing, grease trapping and ventilation. The first two are linked. If fat and grease are not caught in grease traps, they build up in the pipes and can cause blockages or even bursts, leaving the kitchen without water or flooded with greasy water.
Extraction systems, including hoods and fans, are also prone to a build-up of fat. Change filters regularly so the system keeps clearing smoke and steam effectively.