Kitchen extract cleaning is important to maintain the safety of those in the workplace. The majority of catering establishments feature a canopy extraction system within the kitchen to control the build-up of heat, steam and grease emissions in the cooking area.
Ventilation and ductwork systems are found in many buildings we frequent – museums, hospitals, offices, kitchens and many other premises. These systems are usually tucked away out of sight and gather contaminants.
BS9999:2017 Annex W. 1 gives clear guidance that all fire dampers should be tested at regular intervals not exceeding 2 years and that spring operated fire dampers should be tested every 12 months and at greater frequencies if in a dust-laden environment.
Passive fire stopping is vital to any fire strategy. Built in to the fabric of buildings, it safe guards lives and dramatically reduces the financial impact of fire for buildings and content.