Extraction Cleaning · Mossley
From the the Stamford Street cafes to the town-centre pubs, Mossley 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 Mossley kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Mossley, from the Stamford Street 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.
Sitting inside a food economy of 2,460 rated premises, a Mossley 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 Mossley 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 primary school in Mossley, cooking hot lunches at volume through term, grease had caked the filters, canopy and fan until the hood stopped capturing at the line. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed out of hours. The cookline drew properly again, certified with before-and-after photos.
At a care home in Mossley, 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 cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller between services. Airflow and fire safety restored, we left a report and before-and-after 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 Stamford Street, the Huddersfield Narrow Canal and Micklehurst, and the mill units by the Tame, and across the wider Greater Manchester.
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.
Mossley climbs the Tame valley and the Huddersfield Narrow Canal between the Pennine moors at Micklehurst, a former cotton town whose Stamford Street cafes and pubs and the mill-unit 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 Greater Manchester 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 Manchester.
