Extraction Cleaning · Shaw
From the the Market Street cafes to the town-centre pubs, Shaw 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 Shaw kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the Market Street cafes to the town-centre pubs, Shaw 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.
In a food economy of 1,909 rated premises, a Shaw line loads canopy, filters and fan steadily until the grease sets - and then the hood stops capturing, the kitchen turns hot and smoky, and the fan sits as a fire risk over a live flame. We degrease the whole system so draw and fire safety come back together.
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 Shaw 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 residential home in Shaw, cooking daily for its residents, the kitchen had gone hot and smoky mid-service as grease loaded the canopy, filters and fan. We degreased the whole system - filters, canopy, plenum, fan and the accessible duct on a closed day. The draw returned, and we certified it with a photo record for the file.
At a secondary school in Shaw, feeding hundreds at lunch through term, the extraction had weakened and the kitchen filled with haze as the fan clogged with grease. We stripped and soaked the filters, scraped the canopy and accessible duct back, and degreased the plenum and fan 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.
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 Market Street, the old cotton mills, and the distribution estates and the Crompton edge, 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.
Shaw and Crompton built nearly fifty cotton mills north of Oldham, the great surviving mills now vast distribution centres, a town whose Market Street cafes and pubs and the distribution 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.
