For internal areas, a Fogging machine generates very small airborne droplets of Quaternary Ammonium Compounds (QUATS) these are contained in numerous products such as Disinfectant, Shampoo and Hand Soaps, which offer excellent biological inactivation and is one of the most environmentally friendly of all the gassy decontamination processes. Fogging is widely used Worldwide within large areas for infection control. Fogging is a proven method rather than a new technology, though its application is relatively new to the UK. In the Fogging process, the mist of Quaternary Ammonium Compounds immediately disrupts the envelope membrane of the virus, which exposes the nucleous, affecting its ability to infect subsequent cells. Cold Fogging delivers the following benefits: Fastest and easiest way of sanitising large areas with minimum disruption. Ideal for outbreak control measures and for use in all environments including care homes, GP Surgeries, Offices and Schools. Complete room disinfection to 4-Log validation (99.9999%). As well as viruses, they also kill bacteria, fungi and mould. Pre and post chemical test indicators prove if there has been sufficient exposure from the Fogging process. High penetration with Cold Fog Vaporisation of hard to reach areas. Non-corrosive No need for wiping (which only removes 11% of harmful bacteria Source: British Medical Journal) and no residue afterwards. Suitable for medical and all electronic equipment. If adequately ventilated, treated areas are safe to occupy within 30 minutes. Long-lasting protection. To be most effective we highly recommend the Fogging process is combined with a full Deep Clean prior to Fogging.

The kitchen extract system is a steel chimney fitted with a fan to draw the heat and fumes from the kitchen through the canopy exiting outside. The extract will exit away from people and buildings, when this is not possible a filtration system will be inserted to purify the air.

In order to determine your clean frequency there are some checks that need to be carried out these include: 1) Wet Film Thickness Test A WFTT will be carried out within guidline test points in your canopy/ductwork to accurately check the systems overall contamination levels. 2) Cooking Intervals "How many service hours a day the kitchen is running" Your cooking intervals will determin your clean frequency as the longer a kitchen is running there will be a considerable amount of oil vaper passing through it on your average day. To ensure a safe decontaminated system level, it's recommended the systems have to be cleaned as per table below.

The buildup of dirt and grease in kitchen extraction systems is one of the leading causes of fires in buildings, but extraction duct cleaning is a maintenance task that is often overlooked. What we can’t see can’t harm us, right? Wrong! Although the exterior of your kitchen extraction system may look clean, what lies inside is probably the ideal kindling for a fire waiting to happen. As a building owner or somebody who’s responsible for a commercial building, it’s vital that you stay on top of your kitchen extraction system cleaning responsibilities. Reduce Fire Risks and Improve Hygiene It is a statutory requirement by the Regulatory Reform (Fire Safety) Order 2005 that all commercial premises should follow fire safety standards and the ‘responsible person’ should carry out certain fire safety duties to ensure satisfactory fire precautions, you must reduce all possible fire risks. Hygiene is also vital in commercial buildings and all parts of the building should adhere to strict health and safety standards, particularly in the kitchen area where food is handled. To reduce the health risks to the people who work in your building and avoid any legal penalties. As kitchen extraction systems are one of the leading causes of fires, they should be near the top of your fire safety checklist. Fire can begin in ductwork due to grease buildup and can easily spread throughout the ventilation system which causes fires in other parts of the building. These grease deposits need to be regularly removed to minimise fire risk. The frequency that kitchen extraction systems need to be cleaned is covered in TR19 which at a minimum states that a system should be cleaned annually and if the kitchen is in use for over 16 hours a day with high levels of grease then the systems should be cleaned every two months.

Costings vary as there are multiple factors that need to be taken into account such as the following... 1. System contamination levels 2. Size of each system 3. Extra occured charges that may be involved for example access doors cutting and fitting 4. Number of man hours involved in getting your system back to a compliant level. Usually full system cleans start from £350. We do offer free site audits and give no obligation quotes so you know what it will cost before work is carried out.

It's important when you choose a service provider to maintain your kitchen equipment, As you dont always get a quality service, in order to ensure your getting what you pay for firstly ask to see if the individual or company is fully qualified to carry out the service. This would be in the form of a BESA certificate or its equivilent. In some cases we have seen that cleans have been carried out by unqualified personnel and that some insurance companies have refused to accept the report/certificate.

At the moment I accept BACS and Cash Payments, Payments are due 7 days post service rendered, Dates/Days can be negotiated I'm in the process of setting up a card machine once this is running I will be accepting all major debit cards.