Extraction Cleaning · Wellington
From the the Fore Street inns to the High Street cafes, Wellington 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 Wellington kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorAcross Wellington, from the Fore Street inns to the High Street cafes, the cooklines all meet one test: service after service packing the canopy with grease. The kitchens differ; the grease does not.
In a food economy of 6,040 rated premises, a Wellington 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 Wellington 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 Wellington, cooking a full menu for a busy trade, grease had built from the baffles back to the impeller and the canopy no longer pulled the line clear. We removed and soaked the baffles, degreased the canopy, plenum and fan, and cleaned the reachable duct between services. The airflow and the fire safety came back, certified with before-and-after photographs.
At a primary school in Wellington, cooking hot lunches at volume through term, the system was running hot and pulling poorly, grease built up from the filters to the fan. 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, 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 - Fore Street and the High Street, the Wellington Monument and Tonedale, and the Chelston and Westpark business parks, 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.
Wellington made the serge and khaki cloth of the Fox family Tonedale Mills and gave its name to the Iron Duke whose monument stands above it, a mill town off the M5 whose Fore Street inns and the Chelston and Westpark business parks 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.
