BESA's DW/172 For Kitchen Ventilation Systems.
This reflects the current legislation and the latest cooking techniques and design of catering equipment, by all sections of the catering industry. It has become widely acknowledged as the authoritative specification for kitchen ventilation design throughout the UK and many parts of the world.
2. Cleaning & Cleanliness
BESA's TR19 - The Internal Cleanliness of Ventilation Systems. Section 7 specifically refers to kitchen extraction systems.
The guiding principle of TR19 is that a 'defined, measurable level of cleanliness' should be achieved to improve safety and comfort in buildings. Read more.
3. Risk Assessment
RiscAuthority's RC44 - Fire Risk Assessment for Catering Extract Ventilation.
The Regulatory Reform (Fire Safety) Order 2005 introduced the role of ‘responsible person’ and has firmly transferred the onus of fire safety in England and Wales from the prescriptive approach (overseen by the fire authority) to a new approach based on risk assessment, where the person responsible for the premises needs to decide how to address the hazards. Risk assessment has evolved from a voluntary action to a legal obligation.
Vent operates according to official guidance.
At Vent, our mission is to support you in your legal obligation with a grease control system that assists with the continual cleanliness of your entire kitchen extraction system - including the canopy, filters, fan, ductwork, risers etc. We work according to the relevant guidance set out above. For more information on how we can optimise your current grease control program, without the need for costly professional duct cleans, please contact us.