ECS Deep Clean Industries want our client to comply with the Health and Safety Regulations by SANS by obtaining a valid extractor cleaning certificate.
ECS Deep Clean Industries specializes in the deep cleaning of commercial and industrial kitchen extraction systems in and around Pretoria. Therefore, complying with the National Health and Safety Regulations enables you to make hygienic and safe business decisions when it comes to your commercial kitchen. With the National Pandemic, the health and safety of your employees and customers are of utmost importance. You always have to ensure that your business stays compliant with the Health and Safety Regulations to avoid temporary foreclosure or a hefty fine.
The cleaning service includes the specialized cleaning of the canopy, filters, tanks, fat traps, ventilation, chimney, ducting, fan, motor, cowls. We are also able to perform the service on private systems with substantial size. We provide the required health and safety files to ensure that our clients are cleared at any stage by any health and safety officer. We adhere and revere Occupational Health and Safety to the highest degree. You must have a professional deep cleaning done as well as the cleaning of your kitchen equipment regularly at least every six months following SANS regulations.
ECS Deep Clean Industries not only delivers a full extractor system inspection, but we also check for leaks in the ducting, check for rust as well as inspect the panels inside the extractor filter to eliminating the risk for any abrasions on the filter which may cause to breakage of the filters or preventing proper suction. Cleaning of your commercial will take place after hours to ensure that your restaurant has no loss in revenue due to the cleaning process.
The certificate will contain the following as per the SANS guidelines:
• Certificate of compliance with the NFPA-96 guidelines – Failure to comply with the NFPA -96 guidelines may result in a fine or the closing of your restaurant until such cleaning has been done.
• - SANS 8-3.1.2 When a vent cleaning service is used, a certificate showing date of inspection or cleaning shall be maintained on the premises. After cleaning is completed, the vent cleaning contractor shall place or display within the kitchen area, a label indicating the date cleaned and the name of the servicing company. It shall also indicate areas not cleaned.
Phone ECS Deep Clean Industries today for your extractor system’s deep cleaning and receive your extractor cleaning certificate today.
ECS Deep Clean Industries – Always there for you when you need us.
Frequency of Commercial and Industrial Kitchen Cleaning
Why wait until your oven is smoking and filling your kitchen with harmful odours before you would consider getting the ovens professionally cleaned?
Cleaning a commercial or industrial kitchen might not be at the top of your "favourite" to-do list, but we know it has to be done regularly to avoid hefty fines or even closure due to non-compliance with the Health and Safety Act of South Africa.
There are certain commercial kitchen guidelines when it comes to the frequency of when a commercial and industrial kitchens need to be cleaned, all depends on the cooking volume of the kitchen. It is also important to use food-safe chemicals when you clean your commercial or industrial kitchen. Using unsafe chemicals in the kitchen can contaminate the food and the food preparation area.
Ensuring a safe and clean kitchen in your restaurant will not only protect you from hefty fines, but it will protect your employees and your customers. ECS Deep Clean Industries only uses food-safe chemicals and these products are also available to buy directly from ECS Deep Clean Industries.
The best practice principals for each type of kitchen whether industrial or commercial is:
High Volume Kitchen (Trading more than 5 days a week for more than 8 hours per day)
- Extraction System Service every 3 to 4 months
- Canopy Wipe-down minimum x2 monthly
- Filters wipe-down x2 per week
- Fat Trap Clean Monthly
- Fat Trap Basket emptied x2 weekly
Medium Volume Kitchen (Trading less than 5 days a week for 8 or fewer hours a day)
- Extraction System Service every 6 months
- Canopy Wipe-down minimum x2 monthly
- Filters wipe-down weekly
- Fat Trap Clean Monthly
- Fat Trap Basket emptied weekly
Low Volume Kitchen (Seasonal Trading)
- Extraction System Service every yearly or as necessary
- Canopy Wipe-down as necessary
- Filters wipe-down as necessary
- Fat Trap Clean every 6 months
- Fat Trap Basket emptied weekly
Deep Clean Services
- Walls, floors, equipment (excluding pots, pans, and cutlery)
ECS Deep Clean Industries offer a variety of service including the extraction system cleaning service as required by the Health and Safety Act of South Africa. Phone ECS Deep Clean Industries today at 066 474 0437
Commercial kitchen deep cleaning is necessary for every commercial and industrial kitchen as the fats, oil, and grease build-up on the extractor fan.
It is common for fat and grease to build up to occur inside the extractor system of the kitchen. These fats, oils, and grease then build-up on the fan unit of the system which has several risks involved as a result of the build-up.
The first obvious risk, by failing to have your commercial or industrial kitchen deep cleaned, you are putting your commercial kitchen at risk of being a fire hazard. The fats and oils used in your kitchen are highly flammable if not cleaned on a regular basis as they build up in the extractor fan. Restaurants using open flames to grill their food are even more at risk of a fire if the commercial kitchen extractor and vent are not kept clean of grease and fats.
The other risk of not cleaning your extractor system regularly is the health issues tied to it. The build-up serves as the perfect environment for harmful bacteria to thrive, and in a kitchen where a high room temperature exists, the fats and oils tend to melt and can then very easily contaminate the food cooked. Another Risk involved with fats, oils, and grease build-up is it can cause the fan to seize as the FOG can become cold and hardened restricting the movement of the fan impellers (blades). This is a very costly hazard and can easily be prevented through frequent and effective Kitchen Deep Cleaning service.
Despite it being a necessary maintenance procedure, it is also a legal requirement to clean your commercial kitchens’ extractor system on a regular basis as outlined in the SANS 18:50 bylaws.
ECS Deep Clean Industries has expertly trained staff to assist you with your commercial kitchen deep cleaning requirements and a compliance certificate will be issued ensuring that no health inspector can fault or fine your commercial kitchen extractor system on safety or health hazards.
Contact us today to book your required deep clean service, or for a free site assessment and quotation!
Solid burning fuel ovens
Solid Burning Fuel ovens such wood-fired pizza ovens pose a fire hazard if not cleaned as regularly as every four (4) months or more.
"Solid Fuel Burning Oven" means a chimney-connected device that burns solid fuel designed for purposes of cooking. When a solid burning fuel unit is used, it deposits what is referred to as creosote into the system or flue. The main issue with creosote is that it's extremely flammable. As the amount of creosote inside the chimney flue increases so does your risk of a fire in your commercial kitchen. This can pose a huge fire risk. By not having the creosote removed, you will not only run the risk of a fire but also be endangering your employees.
ECS cleans both the dome and chimney system as part of our oven cleaning service.
Not only does ECS clean all your kitchen equipment, but we also clean the various ovens used in the commercial or industrial kitchen today. These include your common microwave oven, conveyor oven, conventional oven, and combination ovens.
Oven Cleaning is an important part of maintenance and safety for various reasons:
• Reduces fire risk
• Improves mechanical and operational efficiency
• Keeps heat levels properly calibrated
• Removes food and other debris so it can't contaminate the product
• Extends the life of your equipment
• Prevents more costly repairs down the road
The prescribed frequency of cleaning your pizza oven is at maximum every four (4) months according to the SANS regulations. Having an effective cleaning plan in place has never been easier than with ECS Deep Clean Industries.
With proper cleaning, restaurant owners can provide their patrons with the unique flavors of solid fuel cooking, without the dangers associated with unmaintained creosote build-ups. Not only does it need to be cleaned to reduce fire risks, but also maintaining your solid burning ovens, you will avoid any unwanted smells, textures, or flavors.
A commercial kitchen without an extractor fan can be compared to a fireman trying to extinguish a fire without foam or water. No doubt that this will be an impossible task to accomplish without the right equipment.
Extractor fans are a legal requirement in any commercial or industrial kitchen that uses grillers, gas cookers, stovetops as well as tandoori ovens to cook or grill food.
There are several main components to a commercial kitchen extractor hood system of which each has a different, but important function. The purpose of an extractor fan is to draw out the particles of fats, oils and grease contained in the steam and smoke derived from cooking into the ducting system.
These fats and oils then move through the filters collecting throughout the canopy hood and shaft, further going up into the ducting system moving toward the fan from where the suction of the system originates. The result of this process is a build-up of a highly flammable material referred to as FOG (fat, oil and grime).
Due to the importance of the components in the extraction system, this crucial kitchen component needs to be maintained and deep cleaned on a regular basis. Should one of these main components stop working (whether it be lack of cleaning or maintenance) the restaurant runs the risk of a fire or upon health inspection, closure due to failure to comply with the Health and Safety Regulations.
Reaching problem areas such as inside the ducting of the extractor system or in between the filter blades can be challenging for untrained kitchen staff and leaving these areas uncleaned, poses a great threat to your compliance, health and safety in terms of being a fire hazard as fats and oil tend to build up in these hard to reach spaces.
South African National Standard (SANS) Bylaws regulate that a commercial kitchen extractor system should be cleaned at least every 6 months, that is the minimum prescribed regulation. Not all commercial kitchens can perform to the minimum prescribed regulation though, as some may fall under a high volume kitchen, therefore, increasing the speed at which FOG build-up takes place in the extractor system.
ECS Deep Clean Industries are experts in the servicing of commercial kitchen extractor fans, a service that requires specialized execution. Upon completion of the extractor system cleaning, which includes the cleaning of the extractor fan, a compliance certificate is issued for that system. The certificate serves as proof that the system is OHASA and SANS compliant.
Contact us today for specialized and certified deep cleaning of your extractor systems or make your booking online.
ECS Deep Clean Industries, your specialist in the deep cleaning of industrial and commercial kitchen extractor systems.