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explained, showing a diagram of a typical configuration.


Companies should ensure issues ‘are correct at the time of installation’, with innovations such as ventilated ceilings offering their own challenges. Legally, owners have a duty for safety, with workplace health and safety regulations requiring ductwork to be ‘cleaned as appropriate’, while the HSG 202 general ventilation and fresh air requirements provide testing information, using the simple rule that if dust can be collected by running your finger along ducts, they require cleaning. Next, food hygiene regulations stipulate ‘suitable


and sufficient means’ of ventilation, with each UK nation having its own regulation – as with fire safety. Essentially, all require a similar approach, Mr Passey referring back to the responsible person and their need to make a ‘suitable and sufficient’ assessment. This duty is thus imposed on ‘every person who


has control of the premises’, with an obligation placed on ‘every extent relating to maintenance, repair and safety’. Fire safety arrangements are appropriate to the responsibilities of those in charge, and a legal obligation. Moving to competency, he cited the confusion around competent persons having ‘other qualities’ in the Regulatory Reform (Fire Safety) Order 2005 [FSO]. Gas safety regulations also apply to commercial


kitchens as catering establishments, and certain premises require a flue for exhaust ventilation. Finally, Mr Passey referred to factors increasing risk, including: unreliable or unused systems; lack of accessibility or user access; poor design and maintenance; aging systems; extensive use for long periods; lack of routine; different types of oil used; and poor staff awareness. The effectiveness of fire safety measures arises


from training and knowledge, and without these there is another risk factor, as with inappropriate layouts and poor alarm or sprinkler maintenance. Concluding with some examples of ‘what not to do’ and citing the design guidance from BESA, as well as RISCAuthority, Mr Passey stated that ‘if you fail, expect the consequences to be quite severe’.


Common problems


Ventilate’s Sam Irvine explored control measures, looking at ignition points including high temperatures, naked flames, combustibles and electrical appliances. Human errors include unattended equipment or cooking, failed shutdown procedures, no canopy filters, lack of capable persons, accidents and bad habits. Control measures consist of increased


awareness and knowledge, regular training, staff welfare and employee appreciation. Moving to equipment failure, causes are use of damaged devices, safety feature removal, overheating and loss of thermostatic control.


www.frmjournal.com MARCH 2018 47 Maintaining exhausts and grills is key, and


control measures include in-house maintenance, regular servicing and reporting faults immediately. With suppression systems, common problems consist of no system, nozzle grease build up, missing protective caps, out of position nozzles and kitchen layout changes. Cleaning contractors often ‘don’t want to touch or clean’ nozzles, and control measures include monitoring cap cleanliness or loss, ensuring easy manual actuation, and engaging specialists to regularly clean nozzles. Common fire spread problems are ineffective


cleaning, canopy filtration, shorter cleaning range, frequency, safe access issues and regulation. It is recommended that training is implemented daily and canopy filters are regularly changed. Baffle filters slow air by changing its direction, allowing grease to drip off, while mesh filters contain grease within a matrix. Baffle filters have 90% efficiency, are ‘quite easy’


to clean and provide a barrier to flash fire, while mesh filters are ‘difficult to clean’, have a low life span and no barrier, DW 172 regulations stating mesh should ‘not be used’. Cleaning ductwork issues can include frequency and quality, lack of safe access, and design regulation restrictions. TR19 frequency advice is ‘purely guideline’, and


cleaning might need to be more regular. Common problems consist of commercial restraints, ad hoc maintenance, TR19 being guidance only and the power of retailers, who might drop contractors if more regular cleaning is recommended. Control measures include cleaning ‘little and


often’, a ‘nuanced’ approach to frequency, and changes in cooking style. Mr Irvine then moved to quality of cleaning, listing common problems such as the ‘arms reach’ approach, fire breaks, non identification of problems, time pressures and


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