Extraction Cleaning · Minehead
From the the seafront cafes to the harbour pubs, Minehead 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 Minehead kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the seafront cafes to the harbour pubs, Minehead runs its cooklines hard, and each one faces the same thing - grease building on the canopy service after service. The settings change; the grease does not.
Sitting inside a food economy of 6,040 rated premises, a Minehead cookline loads its canopy, filters and fan steadily. Once the grease sets, the hood stops capturing at the line, the kitchen turns hot and smoky, and the caked filters and fan sit as a fire risk over a live flame. We strip and degrease the whole system so the airflow - and the fire safety - come back.
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 Minehead 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 Minehead, cooking a full menu, the extract had lost its pull, with grease set hard on the baffles, the plenum and the fan. We cleared the filters and canopy, scraped back the plenum and accessible run, and degreased the impeller overnight. The draw and fire protection were back; we left the photos and certificate for the file.
At a care home in Minehead, cooking three meals a day for its residents, grease had caked the filters, canopy and fan until the hood stopped capturing at the line. We took the canopy, filters and plenum back to clean metal and degreased the fan and the accessible run out of hours. 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.
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 seafront and the harbour, the Parade and the town centre, and the Butlins and West Somerset Railway ends of town, and across the wider Somerset.
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.
Minehead runs its seafront below Exmoor from the Butlins resort to the little harbour and the steam trains of the West Somerset Railway, a seaside town whose cafes, pubs and the Parade feed the holiday crowds through the season. 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 Somerset 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 Somerset.
