Extraction Cleaning · Audenshaw
From the the Stamford Road cafes to the village pubs, Audenshaw cooks over open flame - and a greased-up canopy, filter and fan pull badly, run hot and add fire risk. We strip and degrease the whole system, canopy to fan, and certify it fire-safe.
Tell us about the canopy, filters and ducting in your Audenshaw kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAudenshaw cooks hard, and from the Stamford Road cafes to the village pubs every cookline faces the same test - service after service loading its canopy with grease. The settings vary; the grease does not.
Sitting inside a food economy of 2,460 rated premises, an Audenshaw cookline loads its canopy, filters and fan steadily. Once the grease sets, the hood stops capturing at the line, the kitchen turns hot and smoky, and the caked filters and fan sit as a fire risk over a live flame. We strip and degrease the whole system so the airflow - and the fire safety - come back.
A degreased extraction is not just a compliance tick - your chefs feel it on the line. Restored airflow pulls the heat, smoke and grease-laden air off the cookline instead of leaving it in the kitchen, so the space is cooler to work in and the cooking smells stay out of the dining room.
It is measured and evidenced to TR19 Grease, with the fan the tell: when an Audenshaw kitchen goes hot and smoky, it is usually grease unbalancing the impeller, not the filters.
The standard on a commercial canopy. We strip, soak and scrape them back, and flag any that are warped or missing - the gap a warped filter leaves lets grease straight into the plenum.
Common on lighter lines and older canopies, and quick to clog solid. We clean what you run and advise where a baffle filter would serve a heavy frying line better.
On enclosed or recirculating systems. We service the stages, check the seals and tell you what needs replacing rather than cleaning.
Many cooklines carry a wet-chemical system built into the canopy. We degrease the filters, canopy and fan without disturbing the nozzles or detection - so you keep both defences.
Where a gas interlock ties the cookline to the extract, we work around it and leave it functioning, so the line cannot fire without the extraction running.
We check and clear accessible fire dampers in the run, so a damper that has to close in a fire is not seized solid with grease.
Typical jobs we handle, by sector and area - representative of the work we do, not named clients.
At a primary school in Audenshaw, cooking hot lunches at volume through term, months of frying had packed the canopy and fan with grease and the draw had fallen away. We soaked and scraped the filters, degreased the canopy and plenum, and cleaned the fan and ductwork on a closed day. The airflow and the fire safety came back, certified with before-and-after photographs.
At a care home in Audenshaw, cooking three meals a day for its residents, grease had caked the filters, canopy and fan until the hood stopped capturing at the line. We stripped and soaked the filters, scraped the canopy and accessible duct back, and degreased the plenum and fan overnight. The cookline drew properly again, certified with before-and-after photos.
We check the canopy, filters and fan, gauge the grease loading and how far the pull has dropped, and agree the scope.
The cookline and any fire-suppression system are protected and the area sheeted before work starts.
Filters, canopy, plenum and fan are degreased end to end - twice over where the grease has baked on hard.
You get a dated certificate, before-and-after photographs and a recommended cleaning interval.
By cooking volume. A heavy line needs cleaning more often than a light one - TR19 Grease sets the interval by daily cooking hours, and we assess your grease loading and set a next-due date rather than guessing.
The whole system - filters, canopy, plenum, fan housing and impeller, and the accessible duct. Grease on the fan is usually what has actually killed the airflow, so filters alone rarely fix a hot, smoky kitchen.
No. We degrease around the nozzles and detection of a wet-chemical system without disturbing them, so both the extraction and the suppression are left working.
Yes - Stamford Road and the centre, the reservoirs, and the Guide Bridge and Denton edges, and across the wider Greater Manchester.
Yes. We work overnight, early mornings and closed days, at no extra charge for out-of-hours work, so the kitchen is ready for the next service.
Audenshaw spreads along Stamford Road beside its great reservoirs east of Manchester, a residential township whose cafes, pubs and takeaways feed the area. Left in place, that grease feeds flame and starves airflow. We work around service so the extraction is clean, certified and pulling properly before the next service.
We have stripped, degreased and certified commercial extraction to TR19 Grease since 2001, across Greater Manchester and the UK. On a hard-frying line the job is the same every time: the whole system taken back, the fan balanced, and a certificate that satisfies your insurer and fire risk assessor.
Send us your cookline and frying hours and we will survey, strip, degrease and certify - across Greater Manchester.
