commercial kitchen ventilation cleaning

NAADUK Industry Experts Lead the Way in Tackling Fire Risk

Ventilation cleaning industry experts and enforcement officers joined forces to tackle the risk of commercial kitchen fires.

Professionals from the National Association of Air Duct Specialists UK (NAADUK) shared their knowledge on Kitchen Extract Cleaning with the officers who inspect and enforce regulations across food establishments.

During a day-long seminar, Environmental Health Officers from Westminster City Council gained a vital insight into all aspects of kitchen ventilation systems and how they should be cleaned from eight NAADUK members.

The 20 officers learned about accessibility issues, what’s involved in a proper clean and the problems, such as fire risk, which can arise when systems are not properly cleaned during the Kitchen Extract Cleaning Awareness Training Day.

Peter Reid, President of NAADUK, said: “It was a wonderful opportunity of collaboration between experts in the industry and enforcement officers.

“NAADUK were able to provide plenty of information to help the officers go about their daily inspections of food establishments, such as restaurants, cafes and fast food retailers, and ensure the owners are upholding the right industry standards.”

The day opened with a presentation from Jonathan Brennan, Chairman of NAADUK, who gave an overview of Kitchen Extract Cleaning.

He was followed by experts speaking on a variety of topics including types of filters to use, a case study of a kitchen extract fire, accessibility problems and the reports and standards an Environmental Health Officer should be aware of.

The seminar also heard from organisations which have a working partnership with NAADUK including London Fire Brigade whose representative, Watch Manager Michael Richardson, highlighted the importance of proper kitchen extract cleaning to ensure systems are clear of grease build-up and reduce fire risk.

Meanwhile, ceda gave a presentation on wood burning pizza ovens and their potential risks.

NAADUK’s Peter Reid spoke about the legal obligations of building owners and facilities managers to ensure they are the right side of the law and gave delegates a full list of the legal standards which should be adhered to.

These include the LPS 2084 - Standard for Inspection, Cleaning and Maintenance of Ductwork Systems and the TR19 Guide to Good Practice - Internal Cleanliness of Ventilation Systems.

He also noted how proving competency in cleaning Kitchen Extract ventilation systems is now a major requirement for many insurance companies.

Regina MacHale, Senior Practitioner of the Health and Safety Team, Licensing and Regulatory Services at Westminster City Council, attended the seminar.

She said: “We had a mixture of managers, senior practitioners, food officers and health and safety officers – all of whom are involved in enforcement activities - at the session and they all found it very useful and informative.

“It was interesting to hear from the different speakers who were very professional and experts in their field. They gave us some good insights into issues such as accessibility to ventilation ducting, how it should be cleaned and the correct reports that should be provided.”

“The practical information given will assist us in our enforcement work and we would recommend the programme to other Environmental Health officers.”

Following the event, the officers were given CPD certificates to show their continued development and knowledge.
NAADUK provides the first register for qualified maintenance technicians who have been taught by an accredited training provider in the UK.

The aim is to improve industry standards and create a National Register of Duct Cleaners, trained and assessed to the highest standards, for use by local authorities and other organisations.

For more details visit the website www.naaduk.co.uk


Don't Forget to Register for the Technical Conference

A Spectrum of Opportunities

This years technical conference includes sessions on:

  • TR19 – Internal Cleanliness of Ventilation Systems – BESA Review and update
  • Fire Suppression systems – In view of the Grenfell disaster, even greater emphasis is now being put on fire prevention in commercial kitchens. This session will update delegates on the types and uses of fire suppression systems and new developments.
  • Waste Regulations and other updates on relevant regulations and standards
  • UKLPG COP24 Part 3 – Use of LP gas for commercial catering events, street food and mobile catering. UKLPG have recently produced this document and will outline the changes that have been made.
  • Ventilation – a seminar to discuss DW172 12 months on and how it compares to the new EU standard EN16282 and also latest guidance on control of odour and noise.
    In addition to speakers on a relevant range of topics, there will also be one on one surgeries on Gas Regulations, Refrigeration and SSIP as well as a round table discussion session to identify current issues that members face plus updates on Engineer Training, Recruitment of service engineers from the Armed Forces and Warranty issues.

 

There will be ample networking opportunities and an exhibition. The full business day programme is shown below. Please note this may be subject to change as details are finalised.

 

Business Day Programme

10.00 – Welcome

10.05 – Updates on initiatives from previous technical conferences – Adam Mason

10.35 – Review of TR19 (Cleanliness of internal ductwork) and Ventilation Hygiene Elite Wayne Terry – BESA

11.05 – Regulation and Policy – What’s live and kicking! – Keith Warren

11.35 – Networking break

12.00 – Current Kitchen Fire Suppression and future direction for protection. – Ian Bartle of Nobel Fire Systems

12.35 – Seminar 1

13.15 – Lunch

14.15 – Seminar2

14.55 – ceda/CESA Technical Training update – Martin Dagnall – Combico

15.05 – Round table discussions

15.35 – Networking

16.00 – Answers to Round Table discussion points

16.30 – Richard West – Grasping Opportunities.

17.00 – Close

Seminars

UKLPG COP24 Part 3 – Richard Hakeem of UKLPG

Kitchen Ventilation – Peter Rogers and Chris Jarman-Brown

Surgeries

SSIP – Derek Maher

Gas Safe Register – Robert Briscall

Refrigeration – Steve James

Water Regulations – WRAS – Paul Millard

 

To register – click here

For full details visit the Technical Conference website


Question

Question

Can anyone recommend a suitable outfit for post installation equipment training for complete kitchen projects, similar to the service offered by Radford Chancellor?

Replies

  1. We’ve used Alan Evans in the past for end user training, as he’s an independent chef trainer. Tel: 07526 245430
  2. Richard Goodchild can offer this service (ex. KCCJ). Comprehensive experience with kitchen projects and now heading up Alset & Partners. Email: richard@alsetpartners.com Tel: 0207 205 2296
  3. We arrange it ourselves with the manufacturers, producing a training schedule (that the staff sign to say they’ve been trained and which can be kept on their files) and we then co-ordinate on the day and then cover the basics ourselves such as cleaning of stainless steel, the fridges and items such as the slicer/mixer – so very basic.

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You Imagine | We Create

ceda’s Video Marketing Campaign

Our new ceda video was launched at this year’s conference and has been very well received. The video was developed by our marketing partners CreationADM and is the first of many that we will be producing with them to help explain what it means to be a ceda member.

Please feel free to forward this video on to your own clients and potential clients to help them understand what benefits they gain from dealing with a ceda member. Here’s the link to the video on the ceda YouTube channel: https://youtu.be/loAqGfQCtJ8

Sharing this link will take people straight to the video and there are other options for displaying it too, such as embedding a copy on your own website, sharing the video on social media or adding the link to your email footer.

We want the ceda message to go far and wide so please share away.

The video was designed in such a way that it can also be personalised to your businesses. For those who would like to edit it, both the beginning and ending can be updated to include your company name and even your faces (once you’ve watched it all the way through you will know what we mean). There will be a cost associated with any new filming and editing but this is a great opportunity to develop your own marketing tools.

If you would like to discuss how to use and/or edit the video for your business please contact CreationADM on 0161 236 3939 or email enquiries@creationadm.com.


Question

Question

Please can we ask the Helpdesk if any members can recommend or suggest a Freelance Project Manager?

Replies

    1. Paul Downes of Surefire Contract Management. Been in the industry for years and a very knowledgeable resource.
    2. Trevor Jones – Green Design & Project Management. Tel: 07900 181475
    3. Contact Charlie Parker. Email: charlesparkercbp@outlook.com
    4. Doug Perea dougperea@dapces.com
    5. Ian Whiston, based up here Oldham way but does cover the country. Tel: 07864 702484
    6. Sanjai Rohatgi (Project Manager). Tel 07854 922012. Email: Sajai.rohatgi@jivefax.co.uk

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Question

Question

I am looking for a company in and around the London area that can offer help with a strip out and removal of an existing kitchen along with storage of equipment to be retained and then some consolidation and delivery back to site.

Replies

    1. Danny Kett at Clean Air Systems. Tel: 01376 335356
    2. Court Catering Equipment Limited. Tel: 0208 576 6520. Website: www.courtcatering.co.uk
    3. FSW Gas Services. Tel: 0161 943 0268. Website: www.fswgasservices.co.uk
    4. Chiller Box Ltd. Tel: 0800 849 1188. Website: www.chillerbox.com
    5. Archer Catering Systems Ltd. Tel: 0161 737 8307
    6. Cleanstart, 25b Barking Industrial Park, Ripple Road, Barkin, Essex, IG11 0TJ Contact: Ron McEwen cleanstart12@btconnect.com Mobile: 07775537038 Tel: 02085945088. Ron will also clean and service the equipment.
    7. General Catering Equipment Tel: 01302 340742 Website: www.generalcatering.co.uk
    8. C&C Catering Equipment Limited Website: https://cateringequipment.com/ Tel: 01244 625170
    9. Wilcox Burchmore. Website: www.wilcoxburchmore.co.uk Tel: 01895 630726
    10. AGGORA Projects Ltd. Website: www.aggora.com Tel: 0845 1177 555 ext: 132
    11. Mark Hazell | Senior Accounts Manager | Gratte Brothers Catering Equipment Ltd. Email mhazell@gratte.com Phone 01438 750022 | Mobile 07753915521

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Question

Question

Can any members recommend a good supplier for bean to cup coffee machines serving up to about 100 cups a day who are happy to deal with catering equipment companies (rather than those specifically in the coffee sector) aside from Brew Group?

Replies

  1. Bravilor Adam https://www.bravilor.com/en-GB/product/freshground-xl-510/323
  2. General Catering Ltd can help specifically with returned machines. They have large quantity of thermoplan bean to cup and all machines are in working order with full service history www.generalcatering.co.uk
  3. Justin Stockwell @ Caffiene
  4. Morvend. Contact: Andy Gurney andy@morvend.co.uk Tel: 0800 9775992. Mobile: 07825 113944. They are very helpful and professional, based in Herts.
  5. Best person to talk to is Justin Stockwell, Managing Director – Justin@caffeinelimited.co.uk Tel: +44 (0)1707-278400
  6. The only company we have dealt with is WMF. They happily deal with distributors but are very ‘picky’ about installation which they insist on doing themselves and has to be 100% correct. And that means 100% They also like to develop a direct relationship with the client as well, which doesn’t always sit well. Other than that, good machines with good results.
  7. Fracino http://www.fracino.com/downloads/brochures/cybercino.pdf
  8. WMF

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Question

Question

Are you aware of whether many catering companies pay for ‘travel time’ from home to the first job / from last job? We have historically paid 1 ½ which doesn’t seem realistic or sustainable so any thoughts / feedback from other catering companies would be appreciated.

Replies

  1. We do at Time and a half as long as they have completed 8 hours normal time.
  2. We charge from our Works back to our Works even if the Engineer goes straight from home and unless a customer is on a Contract Rate. It is charged on the hourly labour rate with no additional mileage.
  3. Our company has always paid for travel time.
  4. Yes we come across this with some of the sub contractors we use.
  5. We pay from home to home although I don’t agree.
  6. No we don’t we charge one call out to site and that is it no matter where the engineer is, like wise RTF (return to fit) we charge a half call out RTf no matter where we come from and then standard labour when we hit site. There are some customers who pay a fuel surcharge over a certain distance but they are the multi site customers and we go from a contract set point so for example there is a set point in Newport and one in west wales and if we go over 50 miles from that point we can charge the distance less 50 miles , for example 78 miles would become a 28 mile diesel charge @ 50ppp
  7. My guys are salaried so this forms part of their working day.
  8. This has been a bone of contention for some time, and based on our research it is generally an industry norm.
    We pay from home to first job and last job to home minus 30 minutes from each way. This 30 minutes is an average amount of time that it would take to get to their place of work and back home (Head office) if they were generally local.
  9. Our engineers have travelling included in costs due to time/distance element on our projects.
  10. This is always a bone of contention. I personally find it greedy to a degree and the analogy I use is that the office staff have to get to work on time and the average travel time is 30mins and I don’t pay them so why would I pay the engineer. My rule of thumb is if they start at 07.30 and set off at 06.30 I pay the 1 hour at the overtime rate. I do understand that with me saying I wont pay the first half hour they will always set off the hour before so they do get paid. It is a very difficult one to know what to do for the best. Unfortunately because good engineers are hard to come by they do have us by the short and curly’s unfortunately.
  11. My local engineers get paid from the office in the morning until they arrive home at night while the outside guys, who work from home, are paid from door to door.
  12. We had this issue with an engineer, we paid both it is tricky I would recommend you negotiate all travel time no matter what the time is flat rate.
  13. From experience, engineers pay is always door to door.
  14. We don’t pay for the first 20 mins travel at the start and end of the day. If I remember correctly this was on the advice of our accountant or our engineers use of the vehicle to travel to work would be classed as a perk and therefore declarable to HMRC.
  15. We pay engineers from company premises – if they go straight to a job near home then they have the advantage of a later start – if they go straight to a job further afield then we have the advantage of saving the travel time. We pay for 40 hours per week and retain a degree of flexibility.
  16. Most companies I have dealt with will pay travel time, in particular the last call at the end of the day, as the geographical area covered can take the engineers out with the region their main office is located.

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Question

Question

We are designing the catering in a new build and the main client has told us that it’s our responsibility to design/draw the pipework route from the coldrooms to the roof located compressors. We’ve never done this before as its always been part of the M&E package. Could members advise either on their experience or a suitable reply?

Replies

  1. The simplest way to achieve this is to get the cold room manufacturer on site to execute a full and detailed survey, they will then produce manufacturers drawings showing the route. There may be a cost for this exercise.
  2. I would recommend they get the appropriate advice from their coldroom suppliers as usually there are oil traps required on a vertical run. They would have to agree a route with the builder or building management as this would depend on access physical provision of the route, so a site survey by the refrigeration supplier would need to happen. Also, usually containment is down to the builder so might be worth checking if that will be excluded also.
  3. As a top quality ceda member surely the company who supplies the refrigeration install service would do this as a level of their competence.
  4. Our experience of this was to ask our sub-contract cold-room installer who makes the cold-rooms up and was happy to provide us with the layout drawing as they were running the pipework. It does mean faffing around revisiting site if the walls are up and then planning the route, which can take some time. You must ensure that they the client provide a drawing showing all other plant or equipment as we found that the position of our pipe run was through a boiler that was not on their drawings. We also charged for this service . Hope this helps .
  5. This needs to be coordinated by the M&E contractor/consultant but it is not unreasonable for them to ask the fridge contractor for this to be provided as a drawing. Suggest they throw back to the client and ask for confirmation of pipework route required for the coordination of the installation with other services and future maintenance. Ask for a full set of cad drawings for the route so once a route is agreed, get the fridge company to plot it on the drawing.
  6. As a general rule of thumb this is the norm on most of the projects we undertake. The design and drawing would always be with the Cold Store provider.

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Question

Question

We are involved in a project where the client wants part of the service counter to have round ice cream tubs inset into a marble top. They have seen this at ‘Flatiron’ in London. Ice cream is scooped into cones then rolled in chocolate, hand shaved onto the marble top.

I am told that the insulated lift-out ice cream ‘buckets’ are standard but also that the undercounter is refrigerated in some way too to prolong the life of the ice cream.

Is anyone aware of this kind of display? Would refrigeration under be bespoke? Or is there no refrigeration at all and the tubs keep the ice cream usable for an extended period?

Any information (tubs or refrigeration) gratefully received!

Replies

  1. Try Silver King. They have a drop in square freezer client could then put a circular collar around – https://www.silverking.com/project/skdi-drop-in-freezer/
  2. http://www.ifi.it/en/display-cases-and-pozzetti via Carpiagiani
  3. I’d say it’s a Bespoke Item and would therefore contact Counterline or Precision – so they can build to the clients specification
  4. I think IFI do something like this – Just remove the lids – http://www.ifi.it/en/bellevue-panorama-technology.html
  5. Nemox supply these or Framec they are ice cream freezers. 

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