Jul 2011 - Issue 5 - National Federation of Fish Friers

The importance of
maintaining your ducting
“I know, I know.............you’ve heard it all before, another insurance bloke
bleating on about the small print in an insurance policy that no-one reads.
I admit I am an “insurance bloke” and I admit that I am going to “bleat on
about the small print”, but it might just be worth reading on.
I’ve been in the industry since April 1971. I handled claims of all types until
2000. I would not presume to say I’ve seen it all.............but it must be a
close run thing! One benefit of this career is that I do not need to make up
stories. If I tell you about an incident it will have actually happened and I
will have been involved in the matter.
Let me dispel a common
misconception: Insurance
companies are not
charities. In all but a few
cases they are owned by
shareholders who require a
return on their investment.
To provide this return the
insurance companies must
make a profit.
In the circumstances an
insurance company has
every right to protect its
position. If this means
taking a firm stance on risk management then they will do so. To save space
and paper the print they use might be considered on the small
side...............but the headings for the “Endorsement” and “Warranty”
sections are usually large and usually in heavy black type.
The insurer wants its customers to be absolutely clear as to what is
expected from them.
Having cleared up that little matter let us look at what this article is about.
“Insurance companies know from bitter experience that many fires in fish
and chip shops start in ducting.” It is easier for a fire to start in ducting that
has a build-up of grease because of a lack of regular cleaning than in
ducting that is regularly cleaned. Consequently insurers generally place a
warranty on the policy to the effect that the ducting must be cleaned
regularly. Some require an annual clean, some 6 monthly. Do you know
what your insurance policy says about this? Have you complied? It might
be worth spending a few minutes checking the wording.
Consider this question: - how many people, including you, rely on your
business for their livelihoods? It is said that about 80% of businesses [not
just in the fish and chip trade] which suffer a serious fire never restart.
Is it worth losing your
livelihood for the sake of
a few minutes spent
every week checking
your ducting and paying
to have it cleaned
professionally at the
intervals specified by
your insurer?
The National Federation
of Fish Friers [of which
Ellis Bates is proud to be
an associate member] has
recently received a press
release regarding the
non-payment of a claim
following a fire. The
reason given was poorly
maintained ducting.
Issue 5 July 2011
When a press release arrived in our inbox recalling the horror story of another takeaway
restaurant going up in flames due to poorly maintained ducting and the Insurance company
involved refusing to pay out, we thought it best to let the experts offer an explanation of
how vitally important it is to fully understand this crucial requirement. Mike Shaw from
Ellis Bates Insurance explains...
I mention this because I need to get the message across that when the
insurance industry “bleats on about the small print” it is not hypothetical...
these fires can and do happen and for every serious fire someone’s income
is affected, and may be stopped entirely.
Insurance companies know
from bitter experience that
many fires in fish and chip
shops start in ducting.
So I’ve “bleated on”. If my “bleatings” prevent just one of the readers of
this magazine losing everything they have worked so hard for then it will
have been worth it.”
Mike Shaw is the Managing Director of Ellis Bates Insurance Brokers
Ltd., Adam House, Ripon Way, Harrogate HG1 2AU. 01423 522533
Ellis Bates Insurance Brokers Ltd is regulated and authorised by the
Financial Services Authority.
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