Extraction Cleaning · Chipping Campden
From the the High Street inns to the tearooms, Chipping Campden 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 Chipping Campden kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorChipping Campden cooks hard, and from the High Street inns to the tearooms every cookline faces the same test - service after service loading its canopy with grease. The settings vary; the grease does not.
In a food economy of 1,400 rated premises, a Chipping Campden 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 Chipping Campden 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 Chipping Campden, cooking a full menu, the kitchen had gone hot and smoky mid-service as grease loaded the canopy, filters and fan. We stripped and soaked the filters, scraped the canopy and accessible duct back, and degreased the plenum and fan between services. The kitchen ran cool again; we left the certificate and photo record for the fire file.
At a secondary school in Chipping Campden, feeding hundreds at lunch through term, the system was running hot and pulling poorly, grease built up from the filters to the fan. We removed and soaked the baffles, degreased the canopy, plenum and fan, and cleaned the reachable duct overnight. 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 - the terraced High Street and the Market Hall, Grevel House, and the Arts and Crafts quarter, and across the wider Gloucestershire.
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.
Chipping Campden keeps one of the finest terraced High Streets in England and its 1627 Market Hall, a wool and Arts-and-Crafts town whose inns and tearooms feed the 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 Gloucestershire 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 Gloucestershire.
