Extraction Cleaning · Ottery St Mary
From the the town-centre inns to the riverside cafes, Ottery St Mary 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 Ottery St Mary kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorOttery St Mary cooks hard, and from the town-centre inns to the riverside cafes every cookline faces the same test - service after service loading its canopy with grease. The settings vary; the grease does not.
One of 1,551 rated premises in the area, an Ottery St Mary cookline packs grease onto its canopy, filters and fan day after day. When it sets, the hood stops pulling at the line, the kitchen goes hot and smoky, and the caked filters and fan become a fire risk over an open flame. We strip and degrease the lot so the airflow and the fire safety return.
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 an Ottery St Mary 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 care home in Ottery St Mary, cooking three meals a day for its residents, the extraction had weakened and the kitchen filled with haze as the fan clogged with grease. We soaked and scraped the filters, degreased the canopy and plenum, and cleaned the fan and ductwork overnight. Airflow and fire safety restored, we left a report and before-and-after photographs.
At a pub in Ottery St Mary, serving food through the week, the extraction had weakened and the kitchen filled with haze as the fan clogged with grease. We soaked and scraped the filters, degreased the canopy and plenum, and cleaned the fan and ductwork between services. The draw and fire protection were back; we left the photos and certificate for the file.
We check the canopy, filters and fan, note the airflow and grease loading, and agree scope around your service.
The cookline and any fire-suppression system are protected before work starts, and the area sheeted.
Filters, canopy, plenum and extract fan degreased - a two-stage clean where the grease is baked on.
You get a dated certificate, before-and-after photographs and a recommended cleaning interval.
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 St Mary's, the Coleridge quarter and the Otter, and the Mill Street end of town, and across the wider Devon.
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.
Ottery St Mary gathers below its great collegiate church, a miniature of Exeter Cathedral, in the town where Coleridge was born and the flaming tar barrels still run each November, a market town whose inns and cafes feed the town and its visitors. 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 Devon 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 Devon.
