Extraction Cleaning · Market Drayton
From the the High Street inns to the business-park canteens, Market Drayton 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 Market Drayton kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorMarket Drayton cooks hard, and from the High Street inns to the business-park canteens 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 3,080 rated premises, a Market Drayton 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.
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 Market Drayton 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 nursing home in Market Drayton, feeding residents through the day, the extraction had weakened and the kitchen filled with haze as the fan clogged with grease. We removed and soaked the baffles, degreased the canopy, plenum and fan, and cleaned the reachable duct on a closed day. The extraction pulled cleanly again, with a certificate and photo record.
At a secondary school in Market Drayton, feeding hundreds at lunch through term, the extract had lost its pull, with grease set hard on the baffles, the plenum and the fan. We cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller working around service. 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 Buttercross and High Street, Cheshire Street and the Wednesday market, out to the Tern Valley Business Park, and across the wider Shropshire.
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.
Market Drayton has traded as the home of gingerbread since the eighteenth century, a Tern-side market town whose High Street inns, charter market and the Tern Valley Business Park and dairy keep it 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 Shropshire 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 Shropshire.
