For Referrers — Brokers, Fire-Suppression Technicians, Installers & Consultants

01 What the certificate shows

Every certificate,
without exception.

Grease-depth readings in microns

At every duct access point opened, before and after works — reported against the AIRAH Best Practice Guideline (Commercial Kitchen Exhaust Management) benchmark: mean grease depth below 0.2 mm (200 μm), no single reading above 2 mm (2,000 μm). Numbers, not adjectives.

Identical-position before-and-after photographs

At every point — comparable evidence, not two unrelated pictures.

A numbered deficiency register

Every deficiency observed, with location, severity (Critical, Major, Minor), photographic reference and recommended action.

Full-vs-partial disclosure

A plain statement of what was serviced, what was not, and why — before anyone has to ask.

Works performed and certified under AS 1851-2012, the current edition for routine service of fire protection systems and equipment.

02 Why it matters to your clients

Three trades.
One document.

INSURANCE BROKERS

Claims-ready evidence, on file before it is needed

Some insurers condition hospitality cover on documented kitchen exhaust servicing — and after a fire, the claims assessor asks six things: what was done, when, to what standard, measured how, by whom, and what was known to be outstanding. An invoice answers none of them. A Summit Certificate answers all six from the document alone: dated works, measured readings against a recognised industry benchmark, photographic evidence, and a deficiency register showing what was known and what was recommended.

For you, that is claims-ready evidence sitting on file, a cleaner conversation at renewal, and one less unknown in the risk being placed. For your client, it is the difference between asserting their maintenance and proving it.

FIRE-SUPPRESSION TECHNICIANS

Work flowing to your trade, in writing

You see the state of the exhaust system at every suppression service — and you see it before anyone else does. Its condition is also your working environment: nozzles, detection lines and fusible links sit in the same airstream as the grease.

Summit documents the whole system factually — measured readings, photographs, a numbered deficiency register — and where a survey records a suppression-side deficiency, it is documented for the venue and referred back to their suppression technician: work flowing to your trade, in writing, not around it. When a kitchen asks who does the ductwork, you have an answer whose paperwork you have already seen.

KITCHEN INSTALLERS & FOOD-SAFETY CONSULTANTS

A baseline your recommendation can stand on

A new canopy or a food-safety audit is the moment a venue's exhaust file gets opened. A measured baseline — readings, photographs, a register — gives your recommendation something to stand on, and gives the venue a record that starts on day one rather than at the first incident.

03 What a referral looks like

Simple and professional. The whole ask is an introduction.

You mention Summit where it genuinely fits. Summit delivers a free site survey to qualifying venues, and the venue keeps the written report whether or not they engage further. No scripts, no targets, no obligation in either direction — and you see the standard of the documentation before your name is ever near it.

The report never names, grades or characterises any current provider: it measures the system and writes down what it finds.

04 The free site survey

A working sample,
on their own kitchen.

For venues inside Summit's target profile, the first step is free: a 15–30 minute measured site survey — the same instruments, the same benchmark and the same evidence discipline as the certificate — producing a written condition report the venue keeps, engaged or not. Outside that profile, the same survey is available as a standalone condition-report engagement.

If you know a kitchen that should see one, that introduction is the whole ask.

Introduce a venue → See the certificate

enquiries@summitam.au

SUMMITAsset Maintenance

Certificate of Service · Kitchen Exhaust System · Specimen

Serviced & certified to AS 1851-2012

Certificate no.SAM-CERT-0000-SPEC

StatusCompliant with limitations — listed below

Site[Venue & address]

Service date[Date of service]

Position	Before	After	Result
AP-1 · canopy plenum	1.4 mm	0.1 mm	Within criteria
AP-2 · horizontal run	0.9 mm	0.1 mm	Within criteria
AP-3 · riser base	2.6 mm	0.2 mm	Within criteria
Riser above AP-3	—	—	Not accessed · register #1

Benchmark: AIRAH Best Practice Guideline (Commercial Kitchen Exhaust Management) — mean grease depth below 0.2 mm (200 μm), no single reading above 2 mm (2,000 μm). Never attributed to AS 1851-2012. Illustrative values; readings in mm (1 mm = 1,000 μm).

#	Location	Severity	Recommended action
1	Riser above AP-3	Major	Install access panel; service on next visit
2	Fan discharge cowl	Minor	Fit rooftop containment; monitor

Every certificate,without exception.