Ventilation Facts

As air is invisible, there is a tendency to take the quality for granted. Moreover, given that the average person has an air intake of about 3.4 litres of air every minute, the dangers of inadequate or polluted air supply are obvious. This, coupled with our rapidly changing environment, and the expectations of clients, building occupiers and legislators, has resulted in stringent requirements for ventilation system cleanliness.

Ventilation systems are often outside an employer's interest and there is a perceived conflict of interest between occupational health and production. It is only when the workforce bring problems to their attention that any interest is shown in the condition of the system.

Air Quality and Hygiene

The hygiene of air conditioning and ventilation systems has frequently been neglected by building owners, largely as a result of long lengths of inaccessible ductwork being 'out of sight and out of mind'. Today, many buildings are refurbished, and where the air conditioning system is largely unaltered, duct cleaning should be included in the refurbishment. Dirt sources are varied: even while performing sedentary activities, humans give off about 500,000 skin particles per minute due to natural exfoliation (the outer skin layer is completely replaced over a period of two to three days). In addition, textile fibres are released from clothing and further pollution is produced by work activities. In the main, however, little is known about contaminants accumulating in ducts and their effect on indoor air quality, hence no firm guidelines have been established for procedures to inspect, maintain and clean these systems until recently.

The adverse publicity, absenteeism and reduced productivity associated with the 'sick building syndrome' has put the spotlight on improving indoor air quality. It is almost certain that progressive legislation will ensure guidelines are established for keeping ventilation systems clean, to maintain a high level of air quality for the health and efficiency of occupants.

Fire Hazards From Dirty Ducts

Dirty extract ducts are an extra fire hazard. In recent times, wealth generation has seen a rapid increase in the number of restaurants in the U.K. However, this increase has also brought with it a corresponding increase in serious restaurant fires. This is because of unprecedented grease accumulation in extract ducts. Insurance companies are rapidly getting tired of paying out enormous sums of money because of large scale ductwork fires and are now threatening to refuse cover unless clients meet standard ductwork cleaning procedures.

Annual insurance losses resulting from fires that are caused by dirty extract ducts have risen in the past two years from £25M to £65M according to statistics provided by the Association of British Insurers. We all have a duty to safeguard life, property and the environment.

The current UK market is growing through our membership of the European Parliament and it's requirements to fulfil an annual inspection/clean of ventilation hygiene systems.

Health and Safety Executive

After recent events in the UK i.e. Heathrow Airport and South Mymms Kitchen Extract fires (South Mymms resulted in a £10M claim alone), The Health & Safety Executive and Environmental bodies are becoming more aware and are aiming to place the onus of environmental ventilation hygiene on the Building owner/ Employer to maintain a cleaning regime/register to ensure the employees and general public are provided with clean, uncontaminated air.

In this country the rate of small fires, costing less than £100,000 each, which are caused through contaminated kitchen extract systems continues to rise. Smaller insurance companies have now decided to stop providing insurance cover to restaurants and fast food outlets, as the accumulated losses have grown to be unsupportable. The larger insurers have put up their rates significantly whilst also limiting their exposure in this sector, turning away business. The Fire Brigade now include an inspection of kitchen extract systems when surveying restaurants or fast food outlets for fire integrity. The market for decontaminating kitchen extract systems is set to rise considerably from 2001.