Extraction Cleaning · Chester
Chester grills and fries behind its historic frontages - the Rows restaurants, the Hoole independents and the riverside hotels 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 Chester kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorChester cooks over open flame right across the city. The restaurants of the two-tier Rows, the independents of Hoole and Faulkner Street, the riverside kitchens at the Groves and the hotels around the walls 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 Cheshire West and Chester food economy of 2,956 rated premises, a city cookline loads its canopy, filters and fan steadily - hardest of all on a race-season hotel or a heavy grill 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 - and in a historic building the stakes are higher still. We strip and degrease the whole system so the airflow and the fire safety come back, measured and evidenced to TR19 Grease.
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 Chester 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 restaurant in the Eastgate Rows, a grill line had loaded the canopy and unbalanced the fan until the kitchen ran hot and smoky through service. We stripped and soaked the filters, scraped the canopy and accessible duct, and degreased the plenum and fan so the extraction pulled properly and safely again.
A riverside hotel kitchen catering events had extraction that 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 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 Rows and the city centre, Hoole, the riverside and Handbridge, out to Boughton, and across the wider Cheshire.
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.
Race days at the Roodee are the busiest the city's kitchens ever run, hotels and restaurants across Chester feeding crowds through the day. That is exactly when a greased-up canopy and fan turn a kitchen hot and smoky and unsafe. We work around the race calendar so the extraction is clean, certified and pulling properly before the crowds arrive.
We have stripped, degreased and certified commercial extraction to TR19 Grease since 2001, across Cheshire 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 Cheshire.
