Extraction Cleaning · Coleford
From the the Market Place pubs to the factory canteens, Coleford 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 Coleford kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Coleford, from the Market Place pubs to the factory 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 900 rated premises, a Coleford 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 Coleford 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 pub in Coleford, serving food through the week, grease had built from the baffles back to the impeller and the canopy no longer pulled the line clear. We degreased the whole system - filters, canopy, plenum, fan and the accessible duct across a quiet morning. The airflow and the fire safety came back, certified with before-and-after photographs.
At a residential home in Coleford, cooking daily for its residents, grease had caked the filters, canopy and fan until the hood stopped capturing at the line. We cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller overnight. The draw returned, and we certified it with a photo record for the file.
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 Market Place and the clock tower, the drinks factory, and the forest edge of town, 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.
Coleford has made Ribena and Lucozade at its Forest of Dean factory since the 1940s, a forest market town whose Market Place pubs and cafes and the drinks factory keep it fed and working. 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.
