Extraction Cleaning · Cardigan
From the the High Street inns to the Guildhall market cafes, Cardigan 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 Cardigan kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the High Street inns to the Guildhall market cafes, Cardigan 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.
Sitting inside a food economy of 1,086 rated premises, a Cardigan 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.
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 Cardigan 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 Cardigan, cooking hot lunches at volume through term, the system was running hot and pulling poorly, grease built up from the filters to the fan. We stripped and soaked the filters, scraped the canopy and accessible duct back, and degreased the plenum and fan across a quiet morning. Airflow and fire safety restored, we left a report and before-and-after photographs.
At a hotel in Cardigan, running breakfast and dinner service for guests, a heavy line had loaded the canopy and fan housing and the extraction had gone weak. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed across a quiet morning. 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.
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 - High Street, Pendre and Priory Street around the Guildhall, the castle on Green Street, and the Netpool riverside, and across 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.
Cardigan runs its Guildhall market where the High Street, Pendre and Priory Street meet, an old county town and port on the Teifi with an unusually strong independent food scene for its size. 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.
