Extraction Cleaning · Birmingham
Birmingham fries and woks harder than any city outside London - the Balti houses, the Chinatown lines and the Broad Street kitchens all loading canopy, filters and fan with grease. We strip and degrease the whole system, canopy to fan, and certify it fire-safe to TR19 Grease.
Tell us about the canopy, filters and ducting in your Birmingham kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorBirmingham cooks over open flame on an industrial scale. The Balti houses around Ladypool Road, the wok lines of Chinatown off Hurst Street, the Broad Street venue kitchens and the takeaways of Alum Rock and Kings Heath all run extraction that faces the same test - a hard cookline, service after service, packing its canopy and fan with grease. The cuisines differ; the grease does not.
Sitting inside a Birmingham food economy of 10,037 rated premises, a city cookline loads its canopy, filters and fan steadily - hardest of all on a high-tempo Balti or wok line. Once the grease sets, the hood stops capturing at the line, the kitchen turns hot and smoky, and the caked filters and greased 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, measured and evidenced to TR19 Grease.
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 a Birmingham 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.
Real jobs, described by sector and area - never by a client's name.
At a Balti house on the Stratford Road, a nightly frying line had loaded the canopy and unbalanced the roof fan until the kitchen ran hot and smoky through service. We stripped and soaked the filters, scraped the canopy and accessible duct back, and degreased the plenum and fan so the extraction pulled properly and safely again.
A Cantonese kitchen off Hurst Street ran a fierce wok line whose extraction had gone weak - the tell that it is the greased fan, not the filters. We cleaned the fan and the whole system together, so the airflow that came back was real, with a certificate and before-and-after photographs for the file.
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 Balti or wok 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 - the Balti Triangle, Chinatown, Broad Street and Digbeth, out to Kings Heath, Moseley, Selly Oak and Erdington, and across the wider the West Midlands.
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.
The University College Birmingham catering kitchens train hundreds of chefs a year, and their teaching lines run as hard as any commercial kitchen in the city - one of the steadiest extraction loads Birmingham carries. Left in place, that grease feeds flame and starves airflow. We work around the timetable so the extraction is clean, certified and pulling properly before the next session.
We have stripped, degreased and certified commercial extraction to TR19 Grease since 2001, across West Midlands 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 West Midlands.
