Basildon · 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 Basildon, and certify it to the TR19 Grease standard your insurer expects.
Basildon
Basildon rates around 1,600 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.
Right across Basildon, from Pitsea through Laindon to Vange, cooklines share tight roof space and vent through concealed ducting few operators ever see inside. We clean that entire path to the TR19 Grease standard, canopy through to fan, taking in the level pulls and the risers where grease settles thickest and a fire would run.
The same crews clean dry ventilation and air-handling ductwork in offices, schools and civic buildings, plus the combustible lint runs behind hotel and care-home dryers. High-turnover sites - South Essex College, Basildon University Hospital, the Basildon Sporting Village and the borough hotels - build grease fastest in the concealed lengths where flame spreads.
The standard
TR19 Grease is the benchmark Basildon insurers and fire risk assessors expect - measured across the whole extract run, not just the visible mouth of the canopy.
Because the standard is written around film thickness, it sets the depth that triggers a clean and re-test. In the mixed roof spaces around Pitsea and Vange, a canopy-and-filter wipe leaves the duct interior - where grease piles up and a fire runs - completely alone. We reach the whole Basildon run through existing hatches and new ones we cut, clean back to bright metal, take before-and-after grease-depth figures at set points, and certify it to TR19 Grease with those depths on the 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 Basildon hotels, care homes and gyms.
On the ground in Basildon
We are in Basildon's ductwork and plant every week. The proof is the jobs, not the stock photos.
A town-centre launderette in Basildon had compacted fabric fibre and heavy lint filling over half the cross-section of the low-level duct. We ran localised vacuum extraction and non-sparking flexible rods through the long horizontal runs, doubling the air velocity at the dryer outlets and taking the overheating risk off the elements. The launderette was on half-capacity, so we cordoned the work zone off safely.
When it is due
Ductwork rarely warns you politely. In a busy Basildon kitchen these are the tells.
A canopy dripping onto a Pitsea cookline, cooking smells forced back to the tables, extraction that no longer clears the steam, grease showing at the filter edges, or a Basildon insurer or fire risk assessor wanting a TR19 certificate you have not got. How often it needs doing follows how hard you cook - a fast-frying Laindon kitchen far more than a daytime cafe - and the certificate names the interval, so the next visit is booked, not guessed.
How it runs
Inspect the full Basildon 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 Vange 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 Basildon fire logbook.
Why it matters
Three duties push every Basildon 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 Basildon 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 Pitsea 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. A live TR19 Grease certificate is what a Basildon insurer treats as evidence the system is maintained. Miss it and a fire claim may be reduced or refused - an expensive surprise once the damage is done.
Hygiene and environmental health. Food hygiene inspections by Basildon Council take in the condition of the building, ventilation included, so a grease-laden system can cost you on the rating an Environmental Health Officer awards - never mind the smell and the dropping extraction your kitchen team works under.
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 Pitsea kitchen sits in a tighter band than a daytime Laindon cafe. We measure the grease load and confirm your interval.
Yes. The fan at the top of a Vange or city-centre riser is where grease throws off the blades and the run ends - we degrease it and its housing, because a loaded fan is what finally stops a system pulling.
A dated TR19 certificate, before-and-after photographs of each section, and an access report for your fire logbook - the evidence a Pitsea operator's insurer and fire risk assessor expect.
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 Pitsea and Vange where the runs are long and awkward.
Yes. We clean the dry ductwork and air-handling in Basildon offices, schools and public buildings, and the lint-heavy laundry ducts in the Essex hotels and care homes, alongside kitchen grease ducts.
Little, if it is planned. We survey the Basildon run first, agree a slot overnight or on a close day, sheet off the kitchen and clean section by section, so a Laindon cookline is back in service for the next shift.
Yes. We work overnight, early mornings and closing days for the Pitsea and Laindon kitchens, and around shift patterns at commercial and production sites, at no extra charge for out-of-hours work.
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