Extraction Cleaning · Haydock
From the the Clipsley Lane cafes to the town-centre pubs, Haydock 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 Haydock kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Haydock, from the Clipsley Lane cafes to the town-centre pubs, the cooklines all meet one test: service after service packing the canopy with grease. The kitchens differ; the grease does not.
One of 1,364 rated premises in the area, a Haydock cookline packs grease onto its canopy, filters and fan day after day. When it sets, the hood stops pulling at the line, the kitchen goes hot and smoky, and the caked filters and fan become a fire risk over an open flame. We strip and degrease the lot so the airflow and the fire safety return.
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 Haydock 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 Haydock, cooking a full menu, the kitchen had gone hot and smoky mid-service as grease loaded the canopy, filters and fan. We cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller working around service. Airflow and fire safety restored, we left a report and before-and-after photographs.
At a hotel in Haydock, running breakfast and dinner service for guests, months of frying had packed the canopy and fan with grease and the draw had fallen away. We took the canopy, filters and plenum back to clean metal and degreased the fan and the accessible run between services. The pull and the fire protection were back, with a certificate and photographs.
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.
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 - the town centre and Clipsley Lane, Haydock Park racecourse, and the Haydock Industrial Estate and Penny Lane by the East Lancashire Road, and across the wider Merseyside.
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.
Haydock runs beside its National Hunt racecourse and the big industrial and distribution estates off the East Lancashire Road by the M6, a town whose pubs and cafes and the Haydock Industrial Estate canteens 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 Merseyside 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 Merseyside.
