Extraction Cleaning · Wallsend
Wallsend's cooklines - High Street restaurants, Forum food units, riverside canteens - load canopy, filters and fan with grease. We strip and degrease the whole system, canopy to fan, and certify it fire-safe to TR19 Grease.
Tell us about the canopy, filters and ducting in your Wallsend kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorWallsend cooks for a working riverside town. The restaurants and takeaways of the High Street, the food units of the Forum and the canteens of the yards all work their canopies hard, and grease loads the filters, the plenum and the fan faster than a wipe-down keeps pace with.
Among North Tyneside Council's 1,501 rated premises, a greased extraction leaves a kitchen hot and smoky, the hood no longer capturing while the caked filters and fan build a fire load over the flame. We strip, degrease and certify the whole system to TR19 Grease so the draw returns, cleaning the greased fan where the airflow has already gone.
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 Wallsend 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.
Real jobs, described by sector and area - never by a client's name.
A riverside yard canteen had loaded its canopy and slowed its fan until the kitchen ran hot at the shift change. We stripped and soaked the filters, scraped canopy and duct, and degreased the fan so the extraction pulled properly through the meal service again.
A High Street fish bar's extraction had gone weak - grease had reached the impeller. We cleaned the fan with the whole system so the airflow that came back was real, and left a certificate and 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 - TR19 Grease sets the interval by daily cooking hours, and we set a next-due date to your grease loading.
The whole system - filters, canopy, plenum, fan and impeller, and the accessible duct. The greased fan is usually the real cause of weak airflow.
No - we degrease around a wet-chemical system's nozzles and detection without disturbing them.
Yes - the High Street and the Forum, the riverside yards, Howdon and Willington Quay, and across Tyne and Wear.
Yes - overnight, early mornings and closed days at no extra charge.
The yard canteens cook in volume for the shifts on the riverside, among the hardest-worked cooklines in Wallsend. Left to build, that grease turns a kitchen hot and becomes a fire risk over the flame. We degrease the whole line so the extraction keeps drawing through every shift.
We have stripped, degreased and certified commercial extraction to TR19 Grease since 2001, across Tyne and Wear 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 Tyne and Wear.
