HVAC&R

FIRE SAFETY
MODULE

91

Skills – KITCHEN HOOD PART

Workshop
THREE

EXHAUST SYSTEMS
Given the presence of heat and high fuel loads, fires in kitchens
are not uncommon. However, when the incident extends into the
mechanical exhaust system, safety risks and building impacts can rapidly
escalate, sometimes resulting in devastating and widespread damage.
In part three of this Skills Workshop series, we will discuss
the steps towards best practice and going the extra mile
when it comes to commercial kitchen fire safety.

BEYOND A better and safer (and indeed best-practice)

approach is to tailor the maintenance procedures GOING THE
PULLOUT

THE MINIMUM to reflect both the cooking process in use, as well

as the actual usage levels of the kitchen.
EXTRA MILE
STANDARDS A service agreement and service certificate
Ozone generators and UV treatments can be
– TOWARDS should be supplied by the contractor for all
installed within the system to oxidise any grease
and odours that pass the filters. These systems
BEST PRACTICE cleaning programs including a description of the
work, method statements, photographic evidence,
are designed to break down grease molecules
through oxidation, resulting in a sooty powder,
and verification results.
AS 1851 outlines, an agreed inspect/repair/report which is more readily discharged by the exhaust
scheduled maintenance protocol that can be fan. The effect is to significantly reduce levels
applied to commercial kitchen exhaust systems Cleaning contractors should be of deposited grease within the ductwork and
generally. An owner or facilities manager who uses fully insured and provide “before” and fan. These systems can extend the time interval
competent staff who comply with or exceed the “after” photos of the cleaning work. between kitchen exhaust duct cleaning but
AS 1851 routines, is generally regarded as meeting If 100 per cent of the system is not being they must be designed, installed, operated,
the regulated maintenance requirements and WHS cleaned, an owner or operator should ask and maintained strictly in accordance with
for a drawing that highlights the areas being the manufacturer’s instructions.
duty. A record of the maintenance process and the
cleaned, all areas not able to be cleaned, and
inspection results must be kept in case of fire
any improvements to access that could be For these systems to be effective, they must
or for insurance purposes.
made to reduce the percentage not cleaned. be maintained on a regular basis, the additional
cost of maintenance can be offset by the reduced
Kitchen exhaust systems –
best-practice inspection and cleaning Cleaning method options frequency of duct cleaning required and reduced
fire risk.
means it is OK to exceed the AS 1851 There are several methods that can be used
minimum requirements depending on the system: wet, dry, manual
or robotic.
When to inspect: The frequency of system
inspections should relate to the usage • Manual scraping and manual washing by hand
of the cooking facilities which the exhaust are the most common methods used in Australia.
system serves. For heavy use (12 to 16 hours • Wet washing – using steam or hot water
per day) three-monthly inspections are and detergent – is faster and prevalent in the
recommended, for moderate use (six to US, but hardly used in Australia due to the poor
12 hours per day) six-monthly inspections sealing of the ducts.
are recommended, and for light use (two
• Robotic systems are common in some
to six hours per day) 12-monthly inspections
overseas countries, variously using compressed
may be appropriate.
air (whip/lance/nozzle), rotating brushes, dry
When to clean: Use a depth gauge/grease ice, vacuum methods, and pressurised water
comb to identify if there is an unsafe build-up with detergents or degreasers to internally
of grease on internal duct surfaces. Readings clean the ductwork.
Figure 1: Ozone generators and UV treatments.
of up to 0.05mm depth are regarded as a Careful control of water and chemicals is
clean surface, readings of up to 2mm depth required. In all cases systems must be shut
are acceptable. However, once over 2mm down for cleaningand kitchen operators need PROUDLY SPONSORED BY
surfaces should be scheduled for cleaning, to accommodate this. As you would expect,
and any readings over 3mm indicate that different methods require varying amounts
immediate cleaning is required. of time to complete.

May 2016 | www.hvacrnation.com.au | HVAC&R Nation | 15

➲ HVAC&R Skills Worskhop
Some hoods are designed as self-cleaning hoods
and incorporate internal wash-down facilities to
automatically remove any grease build-up, again
extending the interval between inspections.

Double skinned, fully welded, fire insulated

grease ducts are available and are in common
use overseas.
When correctly installed these ducts are:
• safe to locate closer to combustible materials
• can safely contain an internal duct fire
• can facilitate wet washing of internal duct
surfaces, either robotically or manually.
Figure 2: Automatic washdown.
Hinged, roof-mounted exhaust fans can be used.
Fully welded These provide easy access for inspection and
inner and outer casing maintenance.

Internal fire-resistant Grease and fire-proof

insulation jointing system
Figure 3: Hinged exhaust fan.

Figure 5: Exhaust fan before and after cleaning.

BURNING TRUTHS
Fires in kitchens: In Australia, kitchens
are reported as the Nº.1 source of fires
in buildings, identified as the source
of 25 per cent of all structural fires
(up to 50 per cent in commercial
buildings). Unattended cooking is
the Nº.1 source of fires in kitchens,
and these typically occur directly below
the kitchen exhaust hood.
Grease leaks through duct
seams: Where horizontal exhaust
ducts are incorrectly sealed grease
can leak through the seams and soak
into false ceiling, bulkhead and roofing
materials. This increases the fire hazard
and reduces the visual amenity of the
kitchen. A grease-soaked kitchen ceiling
Fan is hinged space contributed to the deaths
of two attending fire fighters in a
to facilitate access commercial kitchen fire in the USA
for cleaning in 2007. Grease in the ceiling space
burned undetected for an hour prior to
flashing over violently causing a ceiling
to collapse on the fire fighters below.
Figure 4: Fire insulated grease duct.

PROUDLY SPONSORED BY
16 | HVAC&R Nation | www.hvacrnation.com.au | May 2016
 HVAC&R Skills Worskhop
WHAT CAN I DO?
If you think your kitchen exhaust ventilation system does not meet current
standards or represents a fire risk, you should contact an HVAC professional
or kitchen exhaust ventilation company to do a fire risk assessment.
The single most important thing you can do to keep your
systems safe is to regularly inspect and keep the system clean.
Make sure you are correctly insured, and discuss with your cleaning
contractor any safety hazards or compliance issues in your system. n

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Figure 7: The AIRAH Industry Directory – Australia’s

definitive HVAC&R industry handbook. Check it out to find
your nearest HVAC cleaning contractor.

Safety first: Portable fire extinguishers and fire blankets provide an

important first-defence role in kitchen fire safety. Extinguishers should
be suitable for use on oil and fat fires, and comply with the Australian
Standard applicable to the extinguishing agent used (AS 1841 series).
PULLOUT

Never put water on a grease fire. Portable fire extinguishers and

fire blankets should be located in accordance with AS 2444-2001.
The most popular kitchen extinguisher is dry chemical foam or powder.

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Figure 8: AIRAH DA19 HVAC&R Maintenance manual.

FURTHER INFORMATION
• AIRAH DA19 HVAC&R Maintenance - Schedule A18.2 Kitchen Exhaust ducts (and hoods)
• Australian Standards AS 1841-2007 series of standards, AS 1668.1-2015 Section 6, AS 1668.2-2012
Section 3 and Appendix E, AS 1851-2012 Section 13, AS 2118.1-1999 or AS 2118.4-2012, AS 3772-2008,
and AS 4254.2-2012 Section 2
• American National Standards Institute (ANSI) and International Kitchen Exhaust Cleaners Association
(IKECA)
• ANSI/IKECA C10: Standard for Cleaning of Commercial Kitchen Exhaust Systems
• Building & Engineering Services Association Guide to Good Practice TR/19 - Internal Cleanliness
of Ventilation Systems
• Food Standards Australia and New Zealand the Australia New Zealand Food Standards Code
• FPA Australia Good Practice Guide GPG03 Adoption and Use of AS 1851-2012
Figure 6: Exhaust ducts before and after cleaning.

Next month: Demand control ventilation

May 2016 | www.hvacrnation.com.au | HVAC&R Nation | 17