Extraction Cleaning · Newbury
Newbury's cooklines - Northbrook Street restaurants, the Market Place, the racecourse catering - load 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 Newbury kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorNewbury cooks for a market town and a racecourse. The restaurants of Northbrook Street, the cafes of the Market Place and the high-volume catering on fixture days all drive their canopies hard, and the filters, plenum and fan take on grease quicker than a nightly clean can shift it.
Within a West Berkshire food economy of 1,274 rated premises, a greased extraction shows as a hot, smoky kitchen - the canopy no longer pulling at the line, the clogged filters and fan a fire risk above the burners. We strip, degrease and certify the whole system to TR19 Grease so the pull returns, and where the draw has already dropped it is the fan, greased and out of balance, that we clean to restore it.
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 Newbury 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 racecourse catering line had loaded its canopy and slowed its fan through a busy meeting until the kitchen ran hot. We stripped and soaked the filters, scraped the canopy and duct, and degreased the fan so the extraction drew properly for the next fixture.
A Northbrook Street restaurant's extraction had lost its draw - grease had reached the impeller. We cleaned the fan with the whole system so the airflow that came back was genuine, and left the 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.
By cooking volume - TR19 Grease sets the interval on daily cooking hours, and we fix a next-due date to your grease loading.
The whole system - filters, canopy, plenum, fan and impeller, and the accessible duct. A greased fan is usually the true cause of weak airflow.
No - we work around a wet-chemical system's nozzles and detection without disturbing them.
Yes - Northbrook Street, the Market Place, the racecourse and the estates, and across Berkshire.
Yes - nights, early mornings and closed days at no premium.
Fixture days are when a Newbury kitchen is tested hardest, the racecourse and the town-centre restaurants cooking at full tilt for the crowds. A fan that has stopped balancing turns a kitchen hot and unsafe quickly, so we degrease the whole line to keep the extraction pulling right through the busiest days.
We have stripped, degreased and certified commercial extraction to TR19 Grease since 2001, across Berkshire 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 Berkshire.
