High-volume restaurants generate enough grease to start fires, attract pests and facilitate microbial transfer. Commercial extraction systems can eliminate all three problems because they can achieve an airflow rate of up to 30,000 cubic metres an hour. These products are designed for continuous use day and night, but that rate will diminish to zero if your system isn’t cleaned regularly.

Food and Fire Safety

Commercial kitchen extraction services such as https://www.targetcatering.co.uk/kitchen-extraction/commercial-kitchen-extraction will keep your establishment safe by helping your system to handle grease, heat and odours from your cooking process. Your extractor can only handle effluent if it’s unclogged and well-maintained.

Filtration

A typical commercial extraction filter can address a wide range of cooking effluent categories, including grease, smoke and odours. An electrostatic precipitator enhances the effect by removing smoke and other fine particles from their environment. The moment your system loses its capacity, however, all that smoke and gas will return. Dirty filters can’t do their good work.

Meeting Regulations

Commercial kitchens can’t keep trading unless they meet air quality and fire safety regulations. Clogged extraction units are simply not up to the task. A well-maintained system will keep your environment and surfaces clean while preventing the transfer of bacteria. UV ozone systems are a top-tier option for neutralising odours and bacteria. They significantly reduce microbial loads and meet the standards of the Food Safety Act.

Your extraction unit should be cleaned every three months if you have a high-volume establishment. This will reduce the odds of infestation while keeping your business fire-safe.