Extraction Cleaning · Clay Cross
From the the Market Street pubs to the trade-estate canteens, Clay Cross 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 Clay Cross kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Clay Cross, from the Market Street pubs to the trade-estate canteens, 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 818 rated premises, a Clay Cross 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 Clay Cross 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 hotel in Clay Cross, running breakfast and dinner service for guests, the kitchen had gone hot and smoky mid-service as grease loaded the canopy, filters and fan. We took the canopy, filters and plenum back to clean metal and degreased the fan and the accessible run between services. The cookline drew properly again, certified with before-and-after photos.
At a nursing home in Clay Cross, feeding residents through the day, grease had built from the baffles back to the impeller and the canopy no longer pulled the line clear. We soaked and scraped the filters, degreased the canopy and plenum, and cleaned the fan and ductwork on a closed day. The kitchen ran cool again; we left the certificate and photo record for the fire file.
We check the canopy, filters and fan, note the airflow and grease loading, and agree scope around your service.
The cookline and any fire-suppression system are protected before work starts, and the area sheeted.
Filters, canopy, plenum and extract fan degreased - a two-stage clean where the grease is baked on.
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 - Market Street and the town centre, the old ironworks, and the trade units off the A61, and across the wider Derbyshire.
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.
Clay Cross was built on the coal and iron George Stephenson found driving the railway tunnel, and the Clay Cross Company's pipeworks made it famous, its Market Street pubs and cafes feeding the town. 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 Derbyshire 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 Derbyshire.
