Extraction Cleaning · Budleigh Salterton
From the the Marine Parade cafes to the High Street tearooms, Budleigh Salterton 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 Budleigh Salterton kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Budleigh Salterton, from the Marine Parade cafes to the High Street tearooms, the cooklines all meet one test: service after service packing the canopy with grease. The kitchens differ; the grease does not.
In a food economy of 1,551 rated premises, a Budleigh Salterton 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 Budleigh Salterton 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 restaurant in Budleigh Salterton, cooking a full menu, the extraction had weakened and the kitchen filled with haze as the fan clogged with grease. We cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller across a quiet morning. The kitchen ran cool again; we left the certificate and photo record for the fire file.
At a care home in Budleigh Salterton, cooking three meals a day for its residents, grease had built from the baffles back to the impeller and the canopy no longer pulled the line clear. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed out of hours. The extraction pulled cleanly again, with a certificate and photo record.
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.
On cooking hours. The heavier the line the sooner it needs doing - TR19 Grease bases the interval on daily cooking hours, so we assess your loading and put a next-due date on it rather than guess.
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 Marine Parade and the pebble beach, the High Street and Fore Street, and the Otter estuary end of town, and across the wider Devon.
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.
Budleigh Salterton lines its long Triassic pebble beach below the Otter estuary, a quiet Regency resort of thatched cottages and the Fairlynch museum whose cafes and tearooms feed the visitors through the season. 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 Devon 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 Devon.
