Extraction Cleaning · Uppermill
From the the High Street cafes to the village pubs, Uppermill 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 Uppermill 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 village pubs, Uppermill 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.
One of 1,909 rated premises in the area, an Uppermill 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 an Uppermill 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 gastropub in Uppermill, cooking a full menu for a busy trade, the extraction had weakened and the kitchen filled with haze as the fan clogged with grease. We cleared the filters and canopy, scraped back the plenum and accessible run, and degreased the impeller out of hours. The pull and the fire protection were back, with a certificate and photographs.
At a residential home in Uppermill, cooking daily for its residents, months of frying had packed the canopy and fan with grease and the draw had fallen away. We cleaned the filters, canopy and baffles, scraped the duct, and degreased the fan housing and impeller out of hours. 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.
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 village, the Huddersfield Narrow Canal, and the Saddleworth Museum and the moor edges, 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.
Uppermill is the hub of the Saddleworth villages along a High Street of independent shops by the Huddersfield Narrow Canal under the Pennine moors, a tourist village whose cafes, pubs and restaurants feed the village and the 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 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.
