Commercial and Industrial Kitchens use sophisticated extractions systems to vent smoke, odors and steam away from the cooking area and ensure odors do not migrate to restaurants or adjacent non cooking areas. These systems accumulate large amounts of grease, oil and smoke residue. Consequently these systems require regular inspection and cleaning in compliance with local and international regulations in order to avoid the high probability of fire. Similarly, lint and dry flammable dust becomes accumulated in the laundry ducts which if left unclean can be a serious fire hazard.
A similar fire hazard is the lint and other dry flammable dust which gets accumulated in the ducts of the laundry extraction system.
To prevent the hazard of these fires these systems need to cleaned on a regular basis.
A major fire hazard noticed is when the kitchen extraction ducts are joined with the tandoor/oven with wood/charcoal fired extraction ducts. The live embers fly and settle on the grease in the ducts. This is certainly a sure recipe for fires.
Muscat EPSCO LLC cleans all types and sizes of Laundry and Kitchen Extraction systems to the American Standard NFPA#96 (National Fire Protection Association)
NFPA # 96 1998 edition.
Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations
Section 8-3 Cleaning
8-3.1* Hoods , grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal it shall not be coated with powder or other substance. The entire exhaust system shall be inspected by a properly trained, qualified and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1
| Type or Volume of Cooking | Schedule |
| Systems serving solid fuel cooking operations | Monthly |
| Systems serving high volume cooking operations such as 24 hr. cooking charbroiling or wok cooking | Quarterly |
| Systems serving moderate volume cooking operations | Semi-annually |
| Systems serving low volume cooking operations such as churches, day camps, seasonal businesses or senior centers. | Annually |
Upon inspection, if found to be contaminated with deposits from grease laden vapors, the entire system shall be cleaned by a properly trained, qualified and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1
DIRTY & CLEAN KITCHEN DUCTS –
DIRTY & CLEAN LAUNDRY DUCTS –
