Extraction Cleaning · Whitchurch
From the the High Street inns to the Waymills canteens, Whitchurch 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 Whitchurch kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorFrom the High Street inns to the Waymills canteens, Whitchurch 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 3,080 rated premises, a Whitchurch 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 Whitchurch 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 care home in Whitchurch, cooking three meals a day for its residents, the hood had stopped drawing cleanly and grease coated the filters, plenum and fan. We stripped the baffles and canopy, cleaned the accessible duct, and degreased the fan housing and blades across a quiet morning. The kitchen ran cool again; we left the certificate and photo record for the fire file.
At a golf club in Whitchurch, serving the clubhouse through the day, the hood had stopped drawing cleanly and grease coated the filters, plenum and fan. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed overnight. The pull and the fire protection were back, with a certificate and photographs.
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.
It goes by how hard you cook. A heavy line fouls faster than a light one, so TR19 Grease sets the interval by daily cooking hours; we read your grease loading and set a next-due date instead of 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 Bull Ring, St Alkmund's and the Friday market, out to the Waymills industrial estate, and across the wider Shropshire.
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.
Whitchurch keeps the clockmaking heritage of J B Joyce at the north edge of Shropshire, a dairy-country market town whose High Street inns, Friday market and the Waymills estate 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 Shropshire 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 Shropshire.
