Extraction Cleaning · Blaenavon
From the the Broad Street pubs to the town-centre cafes, Blaenavon 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 Blaenavon kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the Broad Street pubs to the town-centre cafes, Blaenavon runs its cooklines hard, and each one faces the same thing - grease building on the canopy service after service. The settings change; the grease does not.
In a food economy of 1,300 rated premises, a Blaenavon line loads canopy, filters and fan steadily until the grease sets - and then the hood stops capturing, the kitchen turns hot and smoky, and the fan sits as a fire risk over a live flame. We degrease the whole system so draw and fire safety come back together.
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 Blaenavon 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 hotel in Blaenavon, running breakfast and dinner service for guests, the hood had stopped drawing cleanly and grease coated the filters, plenum and fan. We degreased the whole system - filters, canopy, plenum, fan and the accessible duct on a closed day. Airflow and fire safety restored, we left a report and before-and-after photographs.
At a restaurant in Blaenavon, cooking a full menu, a heavy line had loaded the canopy and fan housing and the extraction had gone weak. We took the canopy, filters and plenum back to clean metal and degreased the fan and the accessible run on a closed day. The cookline drew properly again, certified with before-and-after photos.
We check the canopy, filters and fan, note the airflow and grease loading, and agree scope around your service.
The cookline and any fire-suppression system are protected before work starts, and the area sheeted.
Filters, canopy, plenum and extract fan degreased - a two-stage clean where the grease is baked on.
You get a dated certificate, before-and-after photographs and a recommended cleaning interval.
It goes by how hard you cook. A heavy line fouls faster than a light one, so TR19 Grease sets the interval by daily cooking hours; we read your grease loading and set a next-due date instead of 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 - Broad Street and the town centre, the ironworks and Big Pit, and the World Heritage edge of town, and across the wider Gwent.
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.
Blaenavon stands at the head of its valley around the great ironworks and Big Pit, a World Heritage industrial town whose Broad Street pubs and cafes feed the town and its visitors. 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 South Wales 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 South Wales.
