How TR19 came about.
FACT: Did you know 25% of the 24,000 accidental fires that occur in commercial buildings each year in the UK are caused by cooking appliances?!
Although fire hazards are a daily part of the operational risk in all commercial kitchens, the level of devastation caused by fire is hugely increased by poorly maintained kitchen extract systems and ductwork. As airborne particles of fats, oils and greases are extracted into the system, flammable fatty deposits accumulate through the route of the ductwork, creating the perfect environment to rapidly spread a fire to other parts of the building.
As such, most insurance companies now require evidence that duct cleaning has been carried out to a certain standard, before any pay-out following a fire. Requirements often request business owners to have a specific ductwork cleaning and maintenance procedure in place, which must documented and evidential.
Along with fire risks, risk of contamination is also a vital area, and relies on kitchen extraction systems being kept clear of airborne contaminants. The build-up of fats, oils and greases attracts vermin and bacteria, which increase the risk of contamination and spread of bacteria.
The standard to which general ventilation systems should be cleaned, that has been widely accepted by insurers and compliance bodies alike - namely TR19 - was developed by BESA in 1998 (previously called TR17). Since 1998, TR19 has been updated by BESA inline with further developments in the best practice for the cleaning, testing and verification of general and kitchen extract systems.
A 'defined, measurable level of cleanliness'.
The guiding principle of TR19 is that a 'defined, measurable level of cleanliness' should be achieved to improve safety and comfort in buildings.
TR19 was reviewed and updated two years’ ago to complement the British and European Standard BS EN 15780: ‘Ventilation for Buildings – Ductwork – Cleanliness of Ventilation Systems’, which highlights the important role ventilation hygiene plays in maintaining healthy indoor conditions for building occupants.
In 2011, BS EN 15780 was published - 'Ventilation for buildings - ductwork - cleanliness of ventilation systems'. As protocol, all BESA guidelines have to comply with BSI standards, so TR19 was updated then to incorporate the requirements in BS EN 15780.
TR19 now exceeds the requirements of BS EN 15780 in most areas and is a thorough toolkit for achieving a total ventilation hygiene solution. Notably, it also includes kitchen grease extract systems, which are not yet covered in the British standard.
TR19 also helps building owners satisfy their obligations under the Regulatory Reform (fire safety) Order 2005 and to stay on the right side of fire officers who have the power to cease business operation if necessary; with fines of up to £10,000 and/or a two-year prison sentence for the designated responsible person. Significantly, the review of TR19 created detailed guidance for commercial kitchen operators on how frequently they should have their grease extract systems cleaned.
TR19 sets out guidelines for the good practice of ventilation ducts in general, whilst section 7 of TR19 specifically refers to the cleanliness of kitchen extract systems.
Section 7: A summary.
TR19 section 7 references specific considerations for kitchen extract systems and explains why they should be individually regarded due to potential associated hazards and levels of associated fire risks. Section 7 goes into detail about all the components that are included within an extract system, such as the canopy, extract plenum, ducting, extract fan, discharge duct etc.
Guidance is given on the design and access to the internal surfaces of the extract system, also mentioning DW/172.
Along with design and access, section 7 also provides methods of measuring and defining cleanliness and dirtiness as a benchmark for good practice, specifically referring to the use of the WFTT and the DTT. The guidance references where measurements should be taken and recommended surface grease deposit limits.
Cleaning methods are outlined in a non-exhaustive list accompanied by examples of cleaning methodology, along with frequency of cleaning set out based on the type of cooking and kitchen usage.
Finally, guidelines are provided on verifying the post-clean level of cleanliness and how to report on this.
Vent incorporates the requirements of BESA's TR19.
The installation of Vent AIR is not a 'fit and forget' concept. Our ethos is to significantly contribute to the cleanliness of your kitchen extraction system, helping to ensure it is maintained to the recommended guidelines as per TR19 365 days a year.
Prior to installation, the Vent team will carry out an exhaustive site survey in accordance with RC44 risk assessment, to asses your current cleaning methods, cooking regimes, risk levels, extraction system infrastructure, grease measurements, training procedures and more.
Once Vent AIR has been installed, the Vent team will then devise a collaborative post-installation service plan as part of ongoing inspection and review, to assist in the continual cleanliness of all extraction system components in accordance with TR19 requirements.
This holistic process means Vent AIR significantly contributes to maintaining a constantly clean extraction system daily, not just immediately after a professional ductclean has been carried out.
To book a no obligation site survey incorporating RC44, or to speak to one of our team, please contact us.