Extraction Cleaning · Westbury
From the the Market Place inns to the Brook Lane canteens, Westbury 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 Westbury kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the Market Place inns to the Brook Lane canteens, Westbury 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 5,780 rated premises, a Westbury 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.
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 Westbury 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 Westbury, cooking a full menu for a busy trade, grease had caked the filters, canopy and fan until the hood stopped capturing at the line. We cleared the filters and canopy, scraped back the plenum and accessible run, and degreased the impeller across a quiet morning. The draw and fire protection were back; we left the photos and certificate for the file.
At a residential home in Westbury, cooking daily for its residents, the hood had stopped drawing cleanly and grease coated the filters, plenum and fan. We degreased the whole system - filters, canopy, plenum, fan and the accessible duct working around service. The draw returned, and we certified it with a photo record for the file.
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 Market Place and Edward Street, the white horse and the railway, and the Brook Lane industrial estate, and across the wider Wiltshire.
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.
Westbury sits below the oldest of the Wiltshire white horses as a railway and former cement town, its Market Place inns and cafes and the Brook Lane estate keeping 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 Wiltshire 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 Wiltshire.
