Extraction Cleaning · London
London fries, grills and woks harder than any city in the country - the West End lines, the Chinatown woks and the Brick Lane kitchens 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 London kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorLondon cooks over open flame on a scale found nowhere else. The restaurant lines of Soho and Covent Garden, the wok lines of Chinatown, the curry kitchens of Brick Lane, the tower kitchens of the City and the Wharf and the endless takeaways of the boroughs all run extraction that faces the same test - a busy cookline, service after service, packing its canopy and fan with grease. The cuisines are the world's; the grease is the same everywhere.
Across the capital's tens of thousands of rated kitchens, a cookline loads its canopy, filters and fan steadily - hardest of all on a high-tempo wok or frying 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, in a dense city where a kitchen fire spreads to its neighbours. 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 London 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.
A Cantonese kitchen off Wardour Street ran a fierce wok line whose extraction 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.
A Brick Lane curry house had loaded its 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 back, and degreased the plenum and fan so the extraction pulled properly and safely again.
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 wok or frying 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 West End, the City, Chinatown and Brick Lane, and out across every borough, each with its own page.
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.
The West End turns over more covers on a Friday night than most towns manage in a week, its kitchens running flat out behind Soho and Theatreland - among the hardest-worked cooklines in the country. Left in place, that grease feeds flame and starves airflow in tight, connected buildings. We work around service so the extraction is clean, certified and pulling properly before the next sitting.
We have stripped, degreased and certified commercial extraction to TR19 Grease since 2001, across Greater London 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 Greater London.
