A fire damper’s main purpose is to stop or delay the spread of fire through ventilation ductwork. It does this by creating a sealed compartment. This effectively contains a fire within a room (compartment) so it doesn’t spread throughout the building.

Fire dampers allow normal airflow when not in use. They instantly close on detection of a fire.

Smoke dampers work in effectively the same way. The most significant risk for people in a fire-based emergency is smoke inhalation. A smoke damper automatically closes on detection of smoke in a compartment, stopping the passage of smoke and toxic gases through a fire barrier. Smoke extract paths need installing in areas where people evacuate a building – so stairwells, corridors etc.

The main types of dampers are;

Spring Catch Curtain Damper

Fusible Link Curtain Damper

Spring Catch Single Pivot

Smoke Damper

Actuated Curtain Damper

Actuated Single Pivot

The cost of fire damper testing varies according to the size of your site and the number of dampers to be tested.

For compliance, dampers need to be visually inspected, tested and reset – this can be achieved in a single visit by a competent professional. Inefficiency, and therefore cost, are unnecessarily added to any process that requires multiple inspections around your site. Not to mention to the potential disruption to employees who are working in the area. A carefully managed process, including working out of hours if necessary, will save you time and money.

For a quotation to complete your fire damper testing, please click here. 

Are your dampers installed correctly? It is paramount that fire and smoke dampers are installed correctly, or they simply will not work. It is surprising how many dampers are installed upside down which prevents them from functioning. Incorrect damper sizes are not uncommon!

Are your damper components in order? Damper key components require checking regularly to ensure Fusible links, Springs, runners, and blades are all performing correctly. These components can fail for various reasons make the damper inoperable. In addition, cleaning of the damper to remove dust/debris is required, as this can also prevent functionality.

Have your dampers been tested after building modifications or renovations? Unfortunately building and renovation works cause major disruption to premises, but what is left out of sight is very concerning. Most of the ventilation systems where you locate dampers are usually hidden behind ceiling grids, and alike. Even if the ductwork is visible there is no way of viewing the internal of the ductwork to see what is going on. We’ve seen them propped open with wooden batten, wooden 4’’ x 2’’ posts, and pipe offcuts. Building contractors use a fire damper opening as a quick and easy route for cables, passing them through fire and smoke dampers on the way. All the above will prevent the dampers from functioning.

When were your dampers last tested? For compliance and peace of mind your fire and smoke dampers should be tested regularly.

Mechanical fire dampers typically activate when heat causes a fusible link to melt. Motorized dampers, including those designed for both fire and smoke control, feature sensors that detect smoke, prompting closure. They can also respond to signals from the external control panel or fire alarm system if linked.

This action effectively seals off compartments, confining fire and smoke. However, for this safeguard to be effective, dampers must be accurately installed, regularly maintained, and remain untampered with.

Inspection and testing of your ventilation system(s) should be carried out generally and where practicable in accordance with TR19 Guide to Good Practice Cleanliness of Ventilation Systems.

Heavy Use – 12-16 hours per day – 3 Monthly

Moderate Use – 6-12 hours per day – 6 Monthly

Light Use – 2-6 hours per day – 12 Monthly

The need for specialist cleaning of extract systems will depend on the level of usage of the cooking equipment, types and quantity of cooking and other risk factors such as vulnerability of the system to ignite.

Typical cleaning intervals are shown in TR19 Table 11:

Frequency of Cleaning: TR19 Table 9 sets out guideline maximum levels of grease deposit and actions recommended. The actual recommended action timing will depend on the rate of accumulation, the risk vulnerability of the system and site and any particular warranties imposed by the building insurers.

Wet Film Thickness Test Measurement – Recommended Action

200μm as a mean across the system – Complete cleaning required

Any single measurement above 500μm – Urgent local cleaning required

Fire regulations cover the cleaning of Kitchen Grease extract systems, but little attention is paid to the ‘Supply ventilation’ to kitchens and food preparation areas. If the Supply ventilation is not cleaned and maintained this can lead to food contamination.

Ventilation cleaning comes under H&S Executive Order 1995 which states that the ‘internal working of a ventilation system must be maintained & cleaned’.

The standards of cleanliness are found within the BS EN15780-2011, which relates to dust particulate testing, see Table on Page 10.

EC 852/2004 covers the regulations on Hygiene of Foodstuffs.