EN 15780 standard

Hygiene, fire safety and energy efficiency are crucial in industrial kitchens and the food processing industry. However, in practice, it often proves difficult to keep ventilation systems and grease channels really clean and safe in accordance with the rules. Accumulation of grease is an immediate fire risk, cleaning is not always demonstrably recorded, and many organizations have too little insight into the EN 15780 standard and other applicable regulations.

This European standard focuses on the cleanliness of ventilation systems and, since the 2025 update (Annex J), specifically on kitchen extractor and fat channels. This includes extractor hoods, plenums, grease filters, horizontal and vertical exhaust channels, fans and shafts. The goal: to guarantee fire safety, health and efficient use of energy.

Many organizations ask themselves: How often do you need to clean? How is fat accumulation measured?

Valor Services Group helps companies with these questions. With deep cleaning, inspection and advice, we ensure that installations demonstrably comply with the EN 15780 hygiene requirements and additional regulations.

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EN 15780 hygiene requirements in practice

The EN 15780 standard sets concrete requirements for the cleanliness of ventilation systems and grease channels. The core lies in preventing fat accumulation, as this is an immediate fire risk.

Key guidelines include:

• Maximum allowable fat thickness: on average, no more than 200 µm.
• Hot spots: local build-up above 500 µm must be removed immediately.
• Inspection and cleaning frequency: depending on cooking type, hours of use and production volume.
  
  • Low production: 1—2× per year
  • Average production: every 3—6 months
  • High production (fast food, industrial kitchens, 16+ hours/day): every 2—3 months
• Report with before and after photos and fat layer thickness measurements
• Plans with clearly identifiable parts that have or have not been cleaned
• Recommendations to the end customer to be able to fully clean the system

Non-compliance can lead to the cancellation of insurance policies and an increased risk of fire spreading.

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Our way of working

Valor Services Group cleans and inspects systems completely in accordance with the hygienic design standard EN 15780.

Our approach includes:

• Inspection and measurement of fat layer thickness with the Wet Film Thickness Test (WFTT).
• Complete deep cleaning of extractor hoods, filters, plenums, channels, fans and shafts.
• Application of cleaning in place (CIP) standards in closed systems.
• Advice on access hatches: mandatory every 3 meters and at every turn or floor.
• Reporting with evidence: including before and after photos, measurement results (µm) and a proposal for a new cleaning frequency.
• Working safely and in an environmentally friendly way: disposal of chemicals and waste in accordance with legislation

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Customer Reporting and Assurance

After each cleaning, you will receive a complete cleaning report, including measurement results, photos and frequency advice. This is essential evidence for:

• insurance companies,
• fire safety inspections,
• audits in the hospitality and food sectors.

This way, you can be sure that your ventilation system and grease channels demonstrably comply with EU regulations and applicable standards.

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What if your frequency rises sharply?

This new standard may indicate that you need to increase your cleaning frequency. This results in higher cleaning costs and operational failure.

Valor Services Group is the only one that has a unique solution for this. To solve this problem, you can only come to us for a coating in the grease channels that is flame retardant and where grease can adhere by more than 50% less and therefore needs to be cleaned less often. In addition, there are a lot of other benefits, which you can find on our website via this link.

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HACCP and EN 15780

An effective hygiene policy combines HACCP and EN 15780. Where HACCP identifies risks in the kitchen, the EN 15780 provides guidelines for reducing these risks through ventilation systems and grease channels. By having professional maintenance carried out regularly, you strengthen your HACCP system and reduce the risk of microbiological contamination and fire spread.

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Industrial kitchens and restaurants

Not only factories, but also industrial kitchens and hospitality businesses fall under the industrial kitchen cleaning standard and the cleaning regulations for hospitality equipment. Every day, equipment and extractors produce grease and fumes that settle in channels. Without regular and demonstrable cleaning, the risk of fire and cross-contamination increases sharply.

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Advice and prevention

Valor Services Group looks beyond cleaning. We also advise on structural improvements in ventilation and equipment, such as additional access hatches or the use of more accessible solutions for cleanability of food machines. In doing so, we ensure that your installations meet food processing equipment standards and the most stringent fire safety requirements in a sustainable way.

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Opt for certainty

Valor Services Group combines knowledge of the EN 15780 standard with practical experience in industrial kitchens, hospitality and food production. We ensure that your ventilation, grease ducts and equipment demonstrably meet the highest requirements in terms of hygiene, fire safety and insurance.

Contact us for more information or customized advice.

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