We perform the following ventilation works:

• Ventilation surveying and design
• Ventilation installation
• Ventilation cleaning
• Video surveys of ventilation ducts
• Cleaning of ventilation ducts in apartment buildings
• Surveys and mapping of ventilation ducts in apartment buildings
• Cleaning of grease ducts and cubbies in kitchens

Cleaning the ventilation system:

• The piping is cleaned with brush machines.
• If necessary, a sufficient number of cleaning hatches are added – we make sure that the entire ventilation system is cleaned. If the object does not have cleaning hatches, the cleaner is obliged to install them. Due to the nature of the equipment, this work cannot be done without cleaning hatches.
• The control valves and ventilation grilles are cleaned.
• The ventilation units are cleaned dry or wet (the heat exchanger/heat exchanger, etc. are cleaned).
• When cleaning the kitchen ventilation system, wet cleaning is used whenever possible – to achieve the best result. The kitchen and equipment are covered with a film as well and safely as possible, if necessary.
• The cubes, filters and piping are cleaned with hot steam and/or chemicals and mechanically.
• The ventilation equipment, chambers, blades, etc. are cleaned. When cleaning the blades, we ensure that the motor is balanced even after cleaning.
• The Contractor shall mark the location of the cleaning hatches (the distance between which may be up to 8m) on the site and on the ventilation plan and place stickers indicating the location of the hatches in a visible place.
• After the completion of the work, a report on the work performed, together with photo and/or video materials, shall be submitted to the Client.

Recommendations for maintenance and cleaning of the ventilation system:

The Rescue Board checks compliance with fire safety requirements for equipment and installations, and maintenance of the ventilation system is also included in this. When installing, using, maintaining and checking the ventilation system, fire hazards must be avoided and the manufacturer’s instructions and/or standards must be followed.

The most dangerous from a fire safety point of view is kitchen ventilation, where cooking oil residues and grease accumulate. Fires often start in kitchen exhaust ducts that have not been cleaned sufficiently.

Standard and cleaning interval: Estonian Standard EVS 812-2:2014 “Fire Safety of Buildings”:

8.1.1 The entire ventilation system with its units must be able to be cleaned without damaging the structures.
The cleaning regime depends on the object and must be coordinated with the supervisory authorities if necessary.
The cleaning frequency must be at least once a year. There must be no more than 365 days between two cleanings.
8.1.3 Ventilation ducts in professionally used kitchens must be cleaned according to the intensity of use:
At least once a quarter, if the equipment is used 12 h/day -16 h/day.
At least once every six months, if the equipment is used 6 h/day -12 h/day.
At least once a year, if the equipment is used 2 h/day -6 h/day.