Extraction Cleaning · Shifnal
From the the High Street inns to the market cafes, Shifnal 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 Shifnal kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Shifnal, from the High Street inns to the market cafes, the cooklines all meet one test: service after service packing the canopy with grease. The kitchens differ; the grease does not.
One of 3,080 rated premises in the area, a Shifnal 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.
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 Shifnal 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 restaurant in Shifnal, cooking a full menu, grease had built from the baffles back to the impeller and the canopy no longer pulled the line clear. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed between services. The extraction pulled cleanly again, with a certificate and photo record.
At a residential home in Shifnal, cooking daily for its residents, months of frying had packed the canopy and fan with grease and the draw had fallen away. We soaked and scraped the filters, degreased the canopy and plenum, and cleaned the fan and ductwork across a quiet morning. The kitchen ran cool again; we left the certificate and photo record for the fire file.
We check the canopy, filters and fan, gauge the grease loading and how far the pull has dropped, and agree the scope.
The cookline and any fire-suppression system are protected and the area sheeted before work starts.
Filters, canopy, plenum and fan are degreased end to end - twice over where the grease has baked on hard.
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 High Street and the market, the church end, and the trade units toward Telford, and across the wider Shropshire.
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.
Shifnal keeps its Georgian and timber-framed High Street east of Telford, an old coaching and market town whose inns and cafes feed the market crowd and the trade estates nearby. 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 Shropshire 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 Shropshire.
