Extraction Cleaning · Wiveliscombe
From the the Square pubs to the town-centre cafes, Wiveliscombe 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 Wiveliscombe kitchen and get a guide price straight away - no measuring, no site visit, no waiting.
Try the cost calculatorWiveliscombe cooks hard, and from the Square pubs to the town-centre cafes every cookline faces the same test - service after service loading its canopy with grease. The settings vary; the grease does not.
One of 6,040 rated premises in the area, a Wiveliscombe 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.
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 Wiveliscombe 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 day nursery in Wiveliscombe, preparing meals for the under-fives, grease had caked the filters, canopy and fan until the hood stopped capturing at the line. We took the canopy, filters and plenum back to clean metal and degreased the fan and the accessible run out of hours. The pull and the fire protection were back, with a certificate and photographs.
At a gastropub in Wiveliscombe, cooking a full menu for a busy trade, months of frying had packed the canopy and fan with grease and the draw had fallen away. We washed down the canopy and filters, degreased the plenum and fan, and cleaned the duct as far as access allowed across a quiet morning. 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 Square and the town centre, Golden Hill and the breweries, and the High Street and the Croft, 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.
Wiveliscombe has brewed on the edge of the Brendon Hills since 1807, and brewing has lately returned to the town alongside its independent pubs and cafes, a small market town whose Square pubs and cafes feed the town and the Exmoor 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 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.
