Bangor · TR19 Grease
We clean the full commercial duct run - grease, dry and laundry ductwork, canopy to roof fan - for kitchens, offices and industrial sites across Bangor, and certify it to the TR19 Grease standard your insurer expects.
Bangor
Bangor rates hundreds of food premises, and behind a large share sits an extract duct a canopy clean never reaches - plus the dry ductwork and air-handling that keep its offices and public buildings running.
The city's kitchens sit in tight, mixed stock - Deiniol Road, Garth Road, Maesgeirchen - with long concealed duct runs up to roof fans. We clean the full run to the TR19 Grease standard, canopy to fan, including the horizontal and vertical sections a canopy-only clean leaves coated.
Beyond the kitchens, we clean the dry ductwork and air-handling in offices, schools and public buildings, and the lint-heavy laundry ducts in hotels and care homes. High-output kitchens - hospital kitchens, university refectories, hotel and pub kitchens and the busy student-quarter takeaways - lay grease down fast in exactly the concealed sections where a fire travels.
The standard
TR19 Grease is the benchmark Bangor insurers and fire risk assessors expect - measured across the whole extract run, not just the visible mouth of the canopy.
Grease is measured by thickness, and the standard sets the depth at which a system must be cleaned and re-tested. Around Deiniol Road and Maesgeirchen, where the concealed runs thread through mixed roof voids, a canopy-and-filter wipe leaves the ductwork itself - the long hidden sections where grease accumulates and a fire travels - untouched. We access the full Bangor run through existing and newly fitted inspection hatches, clean to bare metal, record before-and-after grease-depth readings at set points, and issue a TR19 Grease certificate with a post-clean depth record.
By system
The fire risk. Fried-food extract coats duct walls in combustible grease; cleaned canopy to fan and certified to TR19 Grease.
Supply and general extract in offices and public buildings, carrying dust and debris that throttles airflow and loads the air-handling unit; cleaned to TR19.
The hidden one. Tumble-dryer ducting packs with lint - highly combustible - in Bangor hotels, care homes and gyms.
On the ground in Bangor
We are in Bangor's ductwork and plant every week. The proof is the jobs, not the stock photos.
The changing-room extract at a busy Bangor leisure centre had almost given up, with grey dust matting the intake grilles and the washrooms feeling stale. We cleared the grilles, ran brushes through the flexible branches and cleaned up the inline extract fan blades until the air was moving properly again. Airflow climbed back to standard and the ground-floor washrooms felt fresh, and we walked the facilities manager through everything at the end. One worn part looked due for attention, so we noted it for their maintenance records.
When it is due
Ductwork rarely warns you politely. In a busy Bangor kitchen these are the tells.
The tells are plain: steam that lingers, odours drifting back over the diners, drips off the canopy onto a Deiniol Road line, a rim of grease at the filters, or a Bangor insurer or fire assessment wanting a TR19 certificate you cannot show. Frequency tracks the cooking load - a hard-frying Garth Road kitchen needs it far more often than a quiet cafe - and your certificate sets the date, so nothing is left to chance.
How it runs
Inspect the full Bangor run, find the access gaps in the concealed sections, agree scope and frequency.
Fit inspection hatches where the run is sealed - common in the older Maesgeirchen conversions - and protect the kitchen.
Canopy to roof fan, down to bare metal, with before-and-after grease-depth evidence.
TR19 Grease certificate, grease-depth record and next-due date for your Bangor fire logbook.
Why it matters
Three duties push every Bangor operator to keep ductwork clean, and they reinforce one another.
Fire safety law. Under the Regulatory Reform (Fire Safety) Order 2005, the responsible person for a Bangor premises must assess and manage fire risk. A grease-laden duct is one of the most serious risks in any catering building, because a flare-up on a Deiniol Road cookline can travel the ductwork and spread fire through concealed voids. The Health and Safety at Work etc. Act 1974 and the HSE reinforce the same duty of care.
Insurance. Your Bangor insurer expects a current TR19 Grease certificate as proof the duct is clean. Without one, a fire claim can be cut back or turned down altogether - a costly thing to find only after a fire.
Hygiene and environmental health. A food hygiene visit from Gwynedd Council weighs the physical state of the premises, ventilation counted within it. A grease-blocked extract can pull down the rating an Environmental Health Officer sets, quite apart from the stale smell and the tired airflow your staff work beneath all shift.
It is set by cooking hours under TR19 Grease - roughly every three months for heavy use of 12 to 16 hours a day, every six for moderate, every twelve for light. A hard-frying Deiniol Road kitchen sits in a tighter band than a daytime Garth Road cafe. We measure the grease load and confirm your interval.
A dated TR19 certificate, before-and-after photographs of each section, and an access report for your fire logbook - the evidence a Deiniol Road operator's insurer and fire risk assessor expect.
Yes. We work overnight, early mornings and closing days for the Deiniol Road and Garth Road kitchens, and around shift patterns at commercial and production sites, at no extra charge for out-of-hours work.
Little, if it is planned. We survey the Bangor run first, agree a slot overnight or on a close day, sheet off the kitchen and clean section by section, so a Garth Road cookline is back in service for the next shift.
We fit compliant access panels where the ductwork has none, so every internal section can be reached, cleaned, inspected and certified - common in the older Maesgeirchen conversions where the run was boxed in with no hatches.
Yes. We clean the dry ductwork and air-handling in Bangor offices, schools and public buildings, and the lint-heavy laundry ducts in the Gwynedd hotels and care homes, alongside kitchen grease ducts.
The full run, canopy through the concealed horizontal and vertical ductwork to the roof fan - the hidden sections a canopy-only clean leaves loaded, which matters in the tight stock around Deiniol Road and Maesgeirchen where the runs are long and awkward.
Local knowledge
Penrhyn slate was hauled down by rail to Port Penrhyn on the edge of Bangor, and in 1792 some twelve thousand tons shipped from the little harbour - half of all the slate leaving North Wales that year, bound for roofs across the world. Modern premises hide their dust and grease inside sealed ductwork instead, where it builds unseen until airflow fails or fire finds a path. We clean and inspect ventilation and extract ductwork across the city, then hand over photographic before-and-after evidence of every run.
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