Where grease accumulates in a commercial kitchen
Grease starts at the cooking surface, vaporises with steam and is drawn into the canopy. Filters catch a portion; the remainder enters the plenum, lines the ductwork as it cools, coats fan impellers and housing, and discharges across the roof stack. Every one of those surfaces needs to be addressed in a compliant kitchen grease clean.
Our grease removal methodology
- Pre-clean survey, deposit measurement and access mapping
- Containment and safe-system-of-work setup
- Hand cleaning of canopy interior, plenum and ancillary surfaces
- Filter strip, soak and exchange
- Rotary brushing and vacuum extraction across ductwork
- Fan and discharge cleaning
- Access door installation where access is inadequate
- Post-clean deposit verification, photography and certificate
What proper grease removal achieves
A compliant grease clean materially reduces the probability and severity of an extract-system fire. It restores airflow and capture performance, supports food-hygiene obligations, and produces the documented evidence required by insurers and fire-risk assessors. It is the highest-leverage maintenance activity in any commercial kitchen.
Frequently asked questions
Is grease cleaning the same as a TR19 clean?+
When delivered across the full extraction envelope with deposit verification and a signed certificate, yes. Surface-only grease cleaning of visible canopies is not a TR19® clean.