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摘要

FIRE SPREADING into and through kitchen extract ductwork continues to be a significant concern to property owners, occupiers and insurers. Such systems are considered to be a high fire risk element, particularly when serving commercial catering environments, and the scope and scale of damage is often disproportionate to the size of the establishment. The fire risk is posed primarily where poor standards of maintenance and cleaning allow for the build up of grease and fats in the extract ductwork, which itself is often extensive and may be routed through a premises, exacerbating the potential for significant damage.