Maintaining a clean and safe kitchen environment is essential for any commercial kitchen, particularly in high-demand settings. In Australia, AS1851-2012 and AS/NZS 1668.1-1998 provide important guidelines for the routine cleaning of kitchen canopies and exhaust systems, addressing the buildup of grease and contaminants that can create both fire and hygiene risks. Regular maintenance helps protect the health and safety of your team and customers while ensuring compliance with Australian standards. Here’s what you need to know to keep your kitchen safe and compliant.
Recommended Cleaning Intervals Based on Kitchen Volume
The cleaning frequency for kitchen canopies, exhausts, and filters varies based on how frequently and intensively the kitchen is used:
High-Volume Operations
Examples: Restaurants, fast food chains, catering services
In high-volume kitchens, where cooking activities are frequent and intense, monthly cleaning of canopies, exhausts, and filters is recommended. These settings often generate high levels of grease, vapours, and particulates, which can quickly accumulate and pose fire hazards and air quality issues. Monthly cleaning ensures that systems remain clear and effective in removing airborne contaminants.
Moderate-Volume Operations
Examples: Cafeterias, hotel kitchens, institutional kitchens
For kitchens with a moderate cooking schedule, quarterly cleaning is typically advised. These kitchens produce steady but less frequent emissions than high-volume settings, allowing for a slightly longer interval between cleanings. Quarterly maintenance effectively manages grease accumulation, helping to maintain safe air quality and system efficiency.
Low-Volume Operations
Examples: Seasonal kitchens, smaller-scale commercial kitchens
In low-use kitchens, semi-annual cleaning may be sufficient to meet safety and hygiene standards. However, it’s still critical to perform periodic checks to ensure there’s no excessive buildup that could create a hazard. Consistent cleaning and inspections help maintain safety even in lower-use environments.
Annual Inspections: A Requirement for All Commercial Kitchens
Regardless of volume, AS1851-2012 recommends an annual inspection and professional cleaning of the entire exhaust system, including ducts and fans. This yearly inspection is crucial to:
Identify and address any hidden grease buildup within the system.
Ensure compliance with Australian standards.
Proactively mitigate any potential fire risks posed by neglected areas in the ventilation system.
Documenting these annual inspections and cleanings provides valuable records that demonstrate your commitment to safety and compliance.
Benefits of Adhering to AS1851-2012 Standards
Following AS1851-2012 standards for cleaning and maintenance provides several important benefits:
Reduced Fire Risks: Regular cleaning prevents grease from accumulating, which is one of the leading causes of commercial kitchen fires.
Enhanced Air Quality: Clean exhaust systems improve air circulation, ensuring a healthier environment for staff and patrons.
Compliance and Reputation: Meeting Australian standards protects your business from regulatory issues and enhances its reputation as a safe, compliant establishment.
Why Choose Professional Cleaning Services?
While routine cleaning can be managed in-house, the deep and thorough cleaning of exhaust systems should be conducted by certified professionals. Steamatic Australia’s team specialises in comprehensive canopy and exhaust cleaning, helping high-use kitchens stay compliant and safe.
With Steamatic Australia’s expertise, you gain:
Certified and experienced technicians who understand the complexities of commercial kitchen exhaust systems.
Thorough cleaning processes that address both visible and hidden areas of your exhaust system.
Documented service records to support compliance with AS1851-2012.
Protect your kitchen, reduce risks, and ensure compliance by scheduling professional canopy and exhaust cleaning with Steamatic Australia today.