{"id":15389,"date":"2024-08-31T13:03:39","date_gmt":"2024-08-31T11:03:39","guid":{"rendered":"https:\/\/igienair.com\/?p=15389"},"modified":"2026-10-16T12:13:16","modified_gmt":"2026-10-16T10:13:16","slug":"degraissage-hotte-restaurant-conformite-securite-igienair","status":"publish","type":"post","link":"https:\/\/igienair.com\/en\/degraissage\/degraissage-hotte-restaurant-conformite-securite-igienair\/","title":{"rendered":"D\u00e9graissage hotte de restaurant : r\u00e9glementation, risques et entretien professionnel"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Points essentiels \u00e0 retenir :&nbsp;<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Le d\u00e9graissage des hottes de restaurant est encadr\u00e9 par l&rsquo;<strong>arr\u00eat\u00e9 du 25 juin 1980 (article GC 21)<\/strong> : filtres nettoy\u00e9s <strong>au minimum une fois par semaine<\/strong>, circuit d&rsquo;extraction nettoy\u00e9 <strong>chaque fois que n\u00e9cessaire<\/strong>, conduits d&rsquo;\u00e9vacuation ramon\u00e9s <strong>au moins une fois par an<\/strong>.<\/li>\n\n\n\n<li><strong>L&rsquo;encrassement d&rsquo;un r\u00e9seau d&rsquo;extraction<\/strong> expose l&rsquo;\u00e9tablissement \u00e0 quatre risques : d\u00e9part d&rsquo;incendie, d\u00e9gradation de l&rsquo;hygi\u00e8ne, surconsommation \u00e9nerg\u00e9tique et difficult\u00e9s avec l&rsquo;assureur apr\u00e8s sinistre.<\/li>\n\n\n\n<li><strong>La fr\u00e9quence de d\u00e9graissage<\/strong> d\u00e9pend du type de cuisine et du volume d&rsquo;activit\u00e9 : chaque intervention doit \u00eatre trac\u00e9e dans le livret d&rsquo;entretien annex\u00e9 au registre de s\u00e9curit\u00e9.<\/li>\n\n\n\n<li>Un prestataire sp\u00e9cialis\u00e9 traite l&rsquo;ensemble du syst\u00e8me (hotte, filtres, conduits, moteur d&rsquo;extraction) et remet les justificatifs attendus en cas de contr\u00f4le.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">En cuisine professionnelle, les bu\u00e9es charg\u00e9es de graisses s&rsquo;accumulent au fil des services dans la hotte, les conduits et le moteur. Invisible depuis la salle, cette accumulation constitue l&rsquo;une des principales causes d&rsquo;incendie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Le d\u00e9graissage est donc une obligation r\u00e9glementaire et un enjeu majeur de s\u00e9curit\u00e9 et de ventilation pour les restaurateurs et les responsables HSE.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why degreasing fume hoods is crucial<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Degreasing professional hoods is essential to ensure a clean and safe working environment in professional kitchens. Fume hoods accumulate large quantities of greasy fumes and cooking particles which, if not regularly removed, can pose risks to safety, health and equipment performance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Le d\u00e9graissage des hottes de restaurant est obligatoire parce que deux corpus de textes l&rsquo;imposent <\/strong>:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>le r\u00e8glement de s\u00e9curit\u00e9 incendie applicable aux \u00e9tablissements recevant du public (ERP).<\/li>\n\n\n\n<li>le Code du travail. Le premier vise la protection du public, le second celle des salari\u00e9s.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;arr\u00eat\u00e9 du 25 juin 1980 et l&rsquo;article GC 21<strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L&rsquo;arr\u00eat\u00e9 du 25 juin 1980 fixe les dispositions g\u00e9n\u00e9rales du r\u00e8glement de s\u00e9curit\u00e9 contre l&rsquo;incendie dans les ERP. Sa section consacr\u00e9e aux appareils de cuisson destin\u00e9s \u00e0 la restauration, modifi\u00e9e par l&rsquo;arr\u00eat\u00e9 du 10 octobre 2005, d\u00e9taille les obligations d&rsquo;entretien dans l&rsquo;<a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.legifrance.gouv.fr\/codes\/article_lc\/LEGIARTI000020344053\">article GC 21 du r\u00e8glement de s\u00e9curit\u00e9 incendie<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>\u00c9l\u00e9ment de l&rsquo;installation<\/strong><strong><\/strong><\/td><td><strong>Obligation d&rsquo;entretien<\/strong><strong><\/strong><\/td><td><strong>Fr\u00e9quence minimale<\/strong><strong><\/strong><\/td><\/tr><\/thead><tbody><tr><td>Appareils de cuisson et de remise en temp\u00e9rature<\/td><td>Entretien r\u00e9gulier, maintien en bon \u00e9tat de fonctionnement<\/td><td>Selon la notice du fabricant<\/td><\/tr><tr><td>Filtres de la hotte<\/td><td>Nettoyage ou remplacement<\/td><td>Au minimum une fois par semaine<\/td><\/tr><tr><td>Circuit d&rsquo;extraction (hotte, conduits, ventilateurs, r\u00e9cup\u00e9rateurs de chaleur)<\/td><td>Nettoyage<\/td><td>Chaque fois que n\u00e9cessaire<\/td><\/tr><tr><td>Conduits d&rsquo;\u00e9vacuation<\/td><td>Ramonage et v\u00e9rification de la vacuit\u00e9<\/td><td>Au moins une fois par an<\/td><\/tr><tr><td>Livret d&rsquo;entretien<\/td><td>Inscription des dates de v\u00e9rification et d&rsquo;entretien<\/td><td>\u00c0 chaque op\u00e9ration<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La formule \u00ab chaque fois que n\u00e9cessaire \u00bb ne signifie pas que l&rsquo;entretien du circuit d&rsquo;extraction est facultatif. Elle impose \u00e0 l&rsquo;exploitant d&rsquo;adapter la fr\u00e9quence au niveau r\u00e9el d&rsquo;encrassement, et de pouvoir le justifier.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Les exigences du Code du travail<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans tout restaurant qui emploie du personnel, l&rsquo;<a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/code.travail.gouv.fr\/code-du-travail\/r4222-20\">article R4222-20 du Code du travail<\/a> oblige l&#8217;employeur \u00e0 maintenir l&rsquo;ensemble des installations d&rsquo;a\u00e9ration et d&rsquo;assainissement en bon \u00e9tat de fonctionnement et \u00e0 les contr\u00f4ler r\u00e9guli\u00e8rement. L&rsquo;<a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/code.travail.gouv.fr\/code-du-travail\/r4222-21\">article R4222-21<\/a> lui impose en outre de r\u00e9diger une consigne d&rsquo;utilisation pr\u00e9cisant les dispositions prises pour la ventilation et la conduite \u00e0 tenir en cas de panne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En cuisine professionnelle, une hotte encrass\u00e9e qui n&rsquo;extrait plus correctement les fum\u00e9es, la chaleur et les bu\u00e9es grasses d\u00e9grade directement les conditions de travail des \u00e9quipes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hygi\u00e8ne alimentaire et tra\u00e7abilit\u00e9<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Visit <a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/eur-lex.europa.eu\/legal-content\/FR\/TXT\/?uri=CELEX:32004R0852\">r\u00e8glement europ\u00e9en (CE) n\u00b0 852\/2004 relatif \u00e0 l&rsquo;hygi\u00e8ne des denr\u00e9es alimentaires<\/a> exige que les syst\u00e8mes de ventilation soient con\u00e7us pour que les filtres et les autres pi\u00e8ces \u00e0 nettoyer ou \u00e0 remplacer soient facilement accessibles. Lors d&rsquo;un contr\u00f4le sanitaire comme lors d&rsquo;une visite de la commission de s\u00e9curit\u00e9, l&rsquo;\u00e9tat de la hotte et le livret d&rsquo;entretien sont des points d&rsquo;attention.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Risks associated with an uncleaned hood network<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A clogged hood network can have several serious consequences:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Increased fire risk<\/strong> Grease deposits increase the risk of fire spreading.<\/li>\n\n\n\n<li><strong>Blockage of filters and ducts<\/strong> Grease build-up reduces hood efficiency and may result in higher energy consumption.<\/li>\n\n\n\n<li><strong>Prolif\u00e9ration bact\u00e9rienne et qualit\u00e9 de l&rsquo;air int\u00e9rieur<\/strong> : Les graisses chaudes et humides offrent un milieu favorable au d\u00e9veloppement de bact\u00e9ries et de moisissures.<\/li>\n\n\n\n<li><strong>Surconsommation \u00e9nerg\u00e9tique et usure des \u00e9quipements :<\/strong> Un filtre colmat\u00e9 et un conduit r\u00e9tr\u00e9ci par les d\u00e9p\u00f4ts augmentent les pertes de charge du syst\u00e8me<\/li>\n\n\n\n<li>Responsabilit\u00e9 de l&rsquo;exploitant et assurance : Apr\u00e8s un sinistre, si l&rsquo;exploitant ne peut pas produire les justificatifs de nettoyage, l&rsquo;indemnisation peut \u00eatre discut\u00e9e, r\u00e9duite ou refus\u00e9e selon les clauses du contrat.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour assurer la s\u00e9curit\u00e9 de votre personnel et respecter la r\u00e9glementation incendie, <a href=\"https:\/\/igienair.com\/en\/expertise-2\/aeraulic-hygiene\/fatty-sludge-extraction-networks\/\">programmez le nettoyage de vos r\u00e9seaux d\u2019extraction de bu\u00e9es grasses avec nos \u00e9quipes sp\u00e9cialis\u00e9es<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"> \u00c0 quelle fr\u00e9quence d\u00e9graisser une hotte professionnelle ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La fr\u00e9quence de d\u00e9graissage d&rsquo;une hotte professionnelle d\u00e9pend du type de cuisine, du volume de repas servis et des modes de cuisson.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Type d&rsquo;activit\u00e9<\/strong><strong><\/strong><\/td><td><strong>Exemples<\/strong><strong><\/strong><\/td><td><strong>Fr\u00e9quence indicative du d\u00e9graissage complet du r\u00e9seau<\/strong><strong><\/strong><\/td><\/tr><\/thead><tbody><tr><td>Usage l\u00e9ger<\/td><td>Cuisine d&rsquo;assemblage, peu de cuisson grasse<\/td><td>1 fois par an<\/td><\/tr><tr><td>Usage mod\u00e9r\u00e9<\/td><td>Restaurant traditionnel, brasserie<\/td><td>2 fois par an<\/td><\/tr><tr><td>Usage intensif<\/td><td>Restauration rapide, grillades, fritures, cuisine centrale ou collective<\/td><td>3 \u00e0 4 fois par an<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Certains signes doivent d\u00e9clencher une intervention sans attendre l&rsquo;\u00e9ch\u00e9ance pr\u00e9vue :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Graisse qui goutte des filtres<\/li>\n\n\n\n<li>Odeurs persistantes<\/li>\n\n\n\n<li>Fum\u00e9es qui stagnent dans la cuisine<\/li>\n\n\n\n<li>Bruit ou vibrations anormales du moteur<\/li>\n\n\n\n<li>Baisse visible du tirage.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Risks associated with an uncleaned hood network<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A clogged hood network can have several serious consequences:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Increased fire risk<\/strong>&nbsp;Grease deposits increase the risk of fire spreading.<\/li>\n\n\n\n<li><strong>Blockage of filters and ducts<\/strong>&nbsp;Grease build-up reduces hood efficiency and may result in higher energy consumption.<\/li>\n\n\n\n<li><strong>Hygiene problems<\/strong>&nbsp;Grease residues encourage the growth of bacteria and mould.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pour assurer la s\u00e9curit\u00e9 de votre personnel et respecter la r\u00e9glementation incendie, <a href=\"https:\/\/igienair.com\/en\/expertise-2\/aeraulic-hygiene\/fatty-sludge-extraction-networks\/\">programmez le nettoyage de vos r\u00e9seaux d&rsquo;extraction de bu\u00e9es grasses avec nos \u00e9quipes sp\u00e9cialis\u00e9es<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Degreasing methods for fume hoods<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Preparation<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Initial assessment<\/strong>&nbsp;The team leader must examine the prevention plan and locate water, electricity and waste disposal connection points.<\/li>\n\n\n\n<li><strong>Plant identification<\/strong>&nbsp;: Locate the installations to be cleaned and prepare the necessary equipment.<\/li>\n\n\n\n<li><strong>Logging<\/strong>&nbsp;Electrical safety: Record electrical installations to ensure safety during work.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Cleaning ducts and extractors<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Protection of the intervention zone<\/strong>&nbsp;Use polyane tarpaulins to protect surfaces and equipment.<\/li>\n\n\n\n<li><strong>Network access<\/strong>&nbsp;Remove the false ceiling panels to gain access to the ducts.<\/li>\n\n\n\n<li><strong>Application of detergents<\/strong>&nbsp;Use a foam gun to emulsify grease in the extractor turbine, and clean the ducts with a sprayer or foam gun.<\/li>\n\n\n\n<li><strong>Dirty water recovery<\/strong>&nbsp;Use a wet vacuum to collect and dispose of dirty water.<\/li>\n\n\n\n<li><strong>Rinsing and drying<\/strong>&nbsp;Rinse surfaces with hot pressurized water and dry thoroughly.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Hood cleaning<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Protection and detergent application<\/strong>&nbsp;Protect the environment with polyane film and apply detergent foam to surfaces.<\/li>\n\n\n\n<li><strong>Rinsing and drying<\/strong>&nbsp;Rinse with hot water, vacuum residues and dry surfaces.<\/li>\n\n\n\n<li><strong>Specific maintenance<\/strong>&nbsp;Clean UV lamps with a microfiber cloth if present, and polish hoods.<\/li>\n\n\n\n<li><strong>Disinfection<\/strong>&nbsp;Disinfect work surfaces with a suitable disinfectant and dispose of waste.<\/li>\n\n\n\n<li><strong>Cleaning equipment<\/strong>&nbsp;Clean and disinfect tools.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Les justificatifs remis \u00e0 l&rsquo;exploitant<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 l&rsquo;issue de l&rsquo;intervention, l&rsquo;exploitant doit pouvoir justifier l&rsquo;entretien r\u00e9alis\u00e9. <strong>Le prestataire remet une attestation de nettoyage et un rapport d&rsquo;intervention <\/strong>; la date de l&rsquo;op\u00e9ration est report\u00e9e dans le livret d&rsquo;entretien annex\u00e9 au registre de s\u00e9curit\u00e9, comme l&rsquo;exige l&rsquo;article GC 21.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Benefits of regular degreasing<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Regular degreasing:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Extends service life<\/strong>&nbsp;Increase the longevity of your equipment.<\/li>\n\n\n\n<li><strong>R\u00e9duction du risque d\u2019incendie<\/strong>&nbsp;Reduces the risk of grease deposits.<\/li>\n\n\n\n<li><strong>Maintaining energy efficiency<\/strong>&nbsp;Improve the energy performance of your systems.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pourquoi confier le d\u00e9graissage \u00e0 un prestataire sp\u00e9cialis\u00e9 ?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Opting for a professional degreasing service ensures a thorough, standards-compliant cleaning. Experts use specialized equipment and follow best practices to guarantee optimal results.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Risks of DIY degreasing<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Do-it-yourself degreasing may seem economical, but there are risks:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Insufficient efficiency<\/strong>&nbsp;Inappropriate methods may not completely remove deposits.<\/li>\n\n\n\n<li><strong>Plant hazards<\/strong>&nbsp;: Using unsuitable products can damage your equipment.<\/li>\n\n\n\n<li><strong>Lack of conformity<\/strong>&nbsp;A safety register may not be kept up to date in the event of an inspection.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Impact on air quality<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Cleaning hoods also helps to maintain good air quality in the kitchen. Be sure to replace air filters regularly to avoid vacuum problems and ensure a healthy environment for employees and customers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IGIENAIR intervient depuis 2003 <\/strong>sur l&rsquo;entretien des <a href=\"https:\/\/igienair.com\/en\/expertise-2\/aeraulic-hygiene\/fatty-sludge-extraction-networks\/\">r\u00e9seaux d&rsquo;extraction de bu\u00e9es grasses<\/a> des cuisines professionnelles, avec<strong> 65 agences en France et \u00e0 l&rsquo;international<\/strong>. Ses \u00e9quipes accompagnent les acteurs de l&rsquo;<a href=\"https:\/\/igienair.com\/en\/sectors\/hotellerie-restauration\/\">h\u00f4tellerie et de la restauration<\/a> comme les sites de <a href=\"https:\/\/igienair.com\/en\/metiers\/grandes-cuisines\/\">grandes cuisines<\/a> et de restauration collective. Lorsque les performances de la ventilation sont en cause, un <a href=\"https:\/\/igienair.com\/en\/expertise-2\/air-controls\/aeraulic-audit\/\">audit des installations a\u00e9rauliques<\/a> permet de compl\u00e9ter le diagnostic.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Conclusion<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Visit&nbsp;<a href=\"https:\/\/igienair.com\/en\/metiers\/grandes-cuisines\/\">cleaning large kitchens<\/a>, The degreasing of professional hoods is much more than a simple maintenance operation. It is essential to ensure the safety, efficiency and conformity of equipment in a professional kitchen. Implementing a regular cleaning program helps to maintain a safe and optimal working environment, while ensuring the longevity of your installations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At&nbsp;<a href=\"https:\/\/igienair.com\/en\/\">IGIENAIR<\/a>, an expert in&nbsp;<a href=\"https:\/\/igienair.com\/en\/\">air treatment<\/a>, We offer professional degreasing services to ensure the compliance and performance of your installations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ : d\u00e9graissage de hotte de restaurant<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"> Quelle est la r\u00e9glementation pour le d\u00e9graissage des hottes de restaurant ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Le d\u00e9graissage des hottes de restaurant rel\u00e8ve de l&rsquo;article GC 21 de l&rsquo;arr\u00eat\u00e9 du 25 juin 1980, qui impose le nettoyage des filtres au minimum une fois par semaine, le nettoyage du circuit d&rsquo;extraction chaque fois que n\u00e9cessaire et le ramonage annuel des conduits d&rsquo;\u00e9vacuation. Les op\u00e9rations doivent \u00eatre consign\u00e9es dans un livret d&rsquo;entretien annex\u00e9 au registre de s\u00e9curit\u00e9. Le Code du travail (article R4222-20) impose en parall\u00e8le le maintien en bon \u00e9tat des installations de ventilation.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u00c0 quelle fr\u00e9quence faut-il d\u00e9graisser une hotte professionnelle ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Les filtres d&rsquo;une hotte professionnelle doivent \u00eatre nettoy\u00e9s au minimum une fois par semaine. Le d\u00e9graissage complet du r\u00e9seau d&rsquo;extraction se fait selon l&rsquo;encrassement : en pratique une fois par an pour un usage l\u00e9ger, deux fois par an pour un restaurant traditionnel et trois \u00e0 quatre fois par an pour une cuisine \u00e0 usage intensif.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Qui contacter pour un d\u00e9graissage de hotte conforme ?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Pour un d\u00e9graissage conforme, faites appel \u00e0 une entreprise sp\u00e9cialis\u00e9e dans l&rsquo;hygi\u00e8ne a\u00e9raulique et les r\u00e9seaux d&rsquo;extraction de bu\u00e9es grasses, capable de traiter hotte, conduits et moteur, et de vous remettre une attestation de nettoyage pour votre registre de s\u00e9curit\u00e9. Les experts IGIENAIR \u00e9tablissent un diagnostic de votre installation et un devis adapt\u00e9 \u00e0 votre \u00e9tablissement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sources externes<strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Article GC 21 du r\u00e8glement de s\u00e9curit\u00e9 incendie : <a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.legifrance.gouv.fr\/codes\/article_lc\/LEGIARTI000020344053\">L\u00e9gifrance &#8211; Article GC 21<\/a><\/li>\n\n\n\n<li>Code du travail : <a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/code.travail.gouv.fr\/code-du-travail\/r4222-20\">Article R4222-20<\/a> and <a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/code.travail.gouv.fr\/code-du-travail\/r4222-21\">Article R4222-21<\/a><\/li>\n\n\n\n<li>Hygi\u00e8ne des denr\u00e9es alimentaires : <a target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/eur-lex.europa.eu\/legal-content\/FR\/TXT\/?uri=CELEX:32004R0852\">R\u00e8glement (CE) n\u00b0 852\/2004 sur EUR-Lex<\/a><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Services et expertises Igienair<\/strong> : <a href=\"https:\/\/igienair.com\/en\/expertise-2\/aeraulic-hygiene\/fatty-sludge-extraction-networks\/\">R\u00e9seaux d&rsquo;extraction de bu\u00e9es grasses<\/a>, <a href=\"https:\/\/igienair.com\/en\/sectors\/hotellerie-restauration\/\">H\u00f4tellerie et restauration<\/a>, <a href=\"https:\/\/igienair.com\/en\/metiers\/grandes-cuisines\/\">Grandes cuisines<\/a> and <a href=\"https:\/\/igienair.com\/en\/expertise-2\/air-controls\/aeraulic-audit\/\">Audit of ventilation systems<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Points essentiels \u00e0 retenir :&nbsp; En cuisine professionnelle, les bu\u00e9es charg\u00e9es de graisses s&rsquo;accumulent au fil des services dans la hotte, les conduits et le moteur. Invisible depuis la salle, cette accumulation constitue l&rsquo;une des principales causes d&rsquo;incendie. Le d\u00e9graissage est donc une obligation r\u00e9glementaire et un enjeu majeur de s\u00e9curit\u00e9 et de ventilation pour [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":11638,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[287],"tags":[],"class_list":["post-15389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-degraissage"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>D\u00e9graissage hotte restaurant : Conformit\u00e9 &amp; s\u00e9curit\u00e9| Igienair<\/title>\n<meta name=\"description\" content=\"D\u00e9graissage hotte restaurant : obligations GC 21, risques d&#039;incendie, fr\u00e9quence d&#039;entretien. 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