Your insurer wants evidence the ductwork was cleaned. We clean the full run, measure the grease depth before and after, and give you the photographic report for your file.
We look at the system before we price it, so the figure you get is the figure you pay.
Send the details and you'll have it in writing, usually within hours.
Nights, early mornings and closed days. You don't lose a service.
Photographic verification report issued every time, ready for your insurer.
Grease condenses along the whole extract run, not just at the canopy. TR19® Grease asks for an acceptable mean deposit under 200µm on completion — which is why we measure rather than estimate, and why the figure goes on your report.
Canopy, filters, plenum and the full accessible duct run through to the extract fan. More
Before and after photographs, deposit readings, system schematic, next due date. More
Fitted where ductwork can't otherwise be reached, so the whole run can be cleaned. More
Inherited a site, or don't know when it was last done? We'll measure and tell you. More
Restaurants, takeaways, pubs and hotels, including high-grease grill and fryer operations.
Care homes and clinical kitchens, where sleeping occupants raise the stakes on evidence.
School, college and university catering kitchens working to term-time schedules.
Staff canteens, contract catering and multi-site facilities portfolios.
Grease accumulation in extract ductwork is one of the most common causes of serious commercial kitchen fires, and one of the easiest things for an insurer to point at afterwards. Most commercial policies carry a condition requiring cleaning to a recognised standard with records kept — and under the Regulatory Reform (Fire Safety) Order 2005 the duty sits with the responsible person, not the cleaner.
The clean protects the building. The report protects the business. Read the detail.
| Kitchen usage | Typical examples | Commonly scheduled |
|---|---|---|
| Heavy | 12–16 hrs a day; chargrills, woks, fryers | Every 3 months |
| Moderate | 6–12 hrs a day; standard restaurant service | Every 6 months |
| Light | 2–6 hrs a day; office or school kitchens | Every 12 months |
Not sure which band you're in? Put your details in the form and ask — we'll tell you straight, including if you don't need us yet.
Send a photo of your canopy and roughly how many hours a day you cook. You'll have a written quote back, usually the same day.