Important information for you with a restaurant or commercial kitchen

INTRODUCTION

Grease is flammable and if it catches fire, high temperatures are created in your intake duct - which can lead to serious fires. Therefore, by law, all commercial kitchens and all restaurants must have their waste ducts cleaned at regular intervals. This cleaning can, depending on how the system looks, take place in slightly different ways. Most often by the cleaner flushing ducts, fans and units with hot water and a degreasing agent - so that the flammable grease disappears.

THE PROTECTION AGAINST ACCIDENTS ACT

SFS 2003:778 3 CHAPTER 4 §: A municipality shall, for fire prevention purposes, be responsible for the cleaning (sweeping) of fixed combustion devices, which are not set up for burning gas exclusively, and associated flues. The same shall apply to im ducts in restaurants, commercial kitchens and similar spaces. The municipality may allow a property owner to carry out - or have someone else carry out - sweeping on their own property. Such consent may only be given if the sweep can be carried out in a satisfactory manner from a fire protection point of view.

HOW OFTEN SHOULD YOU SWEEP/CLEAN?

It is the municipality that decides on the intervals and these are regulated in the regulation on protection against accidents. Reception kitchens for heating or keeping food warm do not need to be cleaned. However, the kitchen must be inspected according to the rules for fire safety control.

FIRE PROTECTION CONTROL

According to statutory regulations for restaurants and commercial kitchens - as well as comparable establishments - the exhaust air ducts must be checked from the areas where cooking or heating of food takes place.
The inspection also examines any parts that have been fitted to the duct - such as fans, separators and dampers. Also roof covering and other associated building parts, such as joist penetrations, as well as roof safety devices are covered by the inspection duty.
The municipality is responsible for authorized chimney sweeps carrying out sweeping/cleaning or fire safety checks according to a set interval. The person carrying out the work thus has a legal right to access - as well as to receive the necessary information and documents.

HOW OFTEN SHOULD INSPECTION AND CLEANING BE CARRIED OUT?

The legally regulated deadline for fire protection inspection is every two years and sweeping/cleaning takes place 1-3 times a year depending on the business. The deadlines, or intervals, are determined by the Swedish Agency for Community Protection and Preparedness MSB.

ARE YOU PLANNING A CHANGE IN YOUR BUSINESS?

Always contact the chimney sweep master in the event of a change in business, as your facility may be adapted and approved according to the previous owner's business in the premises.
In the case of reconstruction of the imkanal, there is a high probability of a requirement for a building notification and a so-called new installation inspection in case of substantial changes to the facility according to the Planning and Building Act. We can help with advice and other questions.
Property owners should notify such changes that may lead to a change in the sweeping or inspection deadlines for a facility. The report should be made directly to the person who carries out sweeps and fire safety checks on behalf of the municipality. Changes to the business and the facility are examples of such measures that should be notified.

ARE YOU NEW AS A RESTAURANT OWNER?

If you plan to take over an existing restaurant, you can always contact us to find out more about which rules apply.
If you have already taken over a business, you need to notify us of the change in ownership. We naturally want to have good relations with our customers, and a good start is to have correct information in our register. We very likely have information about which activities are suitable and what the facility is approved for.