Extraction Cleaning · Street
From the the High Street cafes to the Clarks Village restaurants, Street 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 Street kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the High Street cafes to the Clarks Village restaurants, Street 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.
Sitting inside a food economy of 6,040 rated premises, a Street 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.
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 Street 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 hotel in Street, running breakfast and dinner service for guests, the hood had stopped drawing cleanly and grease coated the filters, plenum and fan. We soaked and scraped the filters, degreased the canopy and plenum, and cleaned the fan and ductwork out of hours. The draw and fire protection were back; we left the photos and certificate for the file.
At a pub in Street, serving food through the week, the system was running hot and pulling poorly, grease built up from the filters to the fan. 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.
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. 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 Clarks Village, Strode College and the Crispin end of town, and the Gravenchon Way and Brookside estates, and across the wider Somerset.
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.
Street grew around the Clarks shoe works and keeps the company headquarters and the Clarks Village outlet that draws millions of visitors a year, a town whose High Street cafes, the outlet restaurants and Strode College 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 Somerset 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 Somerset.
