Extraction Cleaning · Patchway
From the the town-centre pubs to the Aztec West canteens, Patchway 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 Patchway kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorPatchway cooks hard, and from the town-centre pubs to the Aztec West canteens every cookline faces the same test - service after service loading its canopy with grease. The settings vary; the grease does not.
Sitting inside a food economy of 2,116 rated premises, a Patchway 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.
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 Patchway 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 pub in Patchway, serving food through the week, the kitchen had gone hot and smoky mid-service as grease loaded the canopy, filters and fan. We cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller working around service. The kitchen ran cool again; we left the certificate and photo record for the fire file.
At a nursing home in Patchway, feeding residents through the day, the system was running hot and pulling poorly, grease built up from the filters to the fan. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed working around service. The cookline drew properly again, certified with before-and-after photos.
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.
By cooking volume. A heavy line needs cleaning more often than a light one - TR19 Grease sets the interval by daily cooking hours, and we assess your grease loading and set a next-due date rather than 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 town centre and Rodway Road, Aztec West business park, and the A38 and M5 trade units, and across the wider Bristol area.
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.
Patchway grew with the aerospace and motor works north of Bristol and now carries the Aztec West business park at the M5 and A38 junction, its town-centre pubs and the business-park canteens feeding thousands of workers. 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 West of England 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 West of England.
