Extraction Cleaning · Builth Wells
From the Broad Street inn cooklines to the showground kitchens, Builth Wells 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 Builth Wells kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorBuilth cooks hard for a market town that feeds a show crowd. The inns of Broad Street, the High Street grills and tea rooms, and the Royal Welsh Showground kitchens across the Wye all run extraction that faces the same test - a busy cookline, service after service, loading its canopy with grease. The settings vary; the grease does not.
Sitting inside a Powys food economy of 2,200 rated premises, a Builth cookline loads its canopy, filters and fan steadily - and hardest of all when the town fills for the Royal Welsh. 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.
Swapping filters treats the symptom; grease in the canopy, plenum and fan is what actually strangles the airflow. Clean the lot together and the cookline captures again, the kitchen runs cooler, and the fire risk over a live line comes down with it.
It is measured and evidenced to TR19 Grease, with the fan the tell: when a Builth Wells 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 an old inn on Broad Street in Builth Wells, cooking a full menu and feeding the market-day crowd, a heavy line had loaded the canopy and fan housing and the extraction had gone weak. We stripped and soaked the filters, scraped them and the accessible duct back, and degreased the plenum and fan, working around service. The extraction came back strong and fire-safe, with a certificate and before-and-after photographs for the file.
At a High Street grill in Builth Wells the kitchen had gone hot and smoky mid-service - the tell that it is the fan, not the filters. Grease had unbalanced the impeller and it had stopped pulling. We cleaned the fan and the whole system together, so the airflow that came back was real and not just a fresh set of filters.
We survey the canopy, filters and fan and gauge the grease loading and how far airflow has dropped.
The line and any suppression system are protected and the area covered before we start.
The whole system is degreased - filters, canopy, plenum and fan - twice over where grease is baked on.
You get the certificate, the before-and-after photographs and a recommended re-clean date.
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 - the High Street, Broad Street and the Groe, and over the river to the Llanelwedd showground and the wider Mid Wales.
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 High Street and Broad Street carry Builth's inns and grills, cooking flat out for the market town and the Royal Welsh crowd. 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 Mid 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 Mid Wales.
