Dorchester · 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 Dorchester, and certify it to the TR19 Grease standard your insurer expects.
Dorchester
Dorchester 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.
Kitchens across Dorchester work out of tight, mixed premises - High West Street, Trinity Street, Fordington - their extract snaking through concealed voids to roof-mounted fans. We take the whole run to the TR19 Grease standard, hood to fan, reaching the horizontal legs and vertical risers a canopy wipe never touches.
It is not only kitchens: we also clean the dry supply and extract ductwork in Dorchester offices, schools and public buildings, and the lint-packed laundry runs behind its hotel and care-home dryers. The busiest kitchens - hospital kitchens, staff canteens, hotel and pub kitchens and the busy town-centre takeaways - coat their hidden ducting in grease quickest, and that is the very path a fire follows.
The standard
TR19 Grease is the benchmark Dorchester 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 High West Street and Fordington, a canopy-and-filter wipe leaves the duct interior - where grease piles up and a fire runs - completely alone. We reach the whole Dorchester 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 Dorchester hotels, care homes and gyms.
On the ground in Dorchester
We are in Dorchester's ductwork and plant every week. The proof is the jobs, not the stock photos.
A well-known Dorchester bakery had carbonised grease coating the horizontal duct run from the canopy to the first bend. We fitted inspection hatches along the length, scraped the carbon out by hand and degreased the whole way to the fan. The duct finished clean and bare, the fire risk gone, and the job was certified. The manager was impressed enough to book a standing three-monthly visit on the spot.
When it is due
Ductwork rarely warns you politely. In a busy Dorchester kitchen these are the tells.
Watch for steam that hangs in the room, cooking smells creeping back over the tables, a canopy weeping onto a High West Street line, grease crusting at the filter rims, or a Dorchester insurer or fire assessor calling for a TR19 certificate you do not hold. How often it needs doing rides on the cooking load - a hard-frying Trinity Street kitchen far more than a quiet daytime cafe - and the certificate fixes that interval, so the next clean is planned, not chanced.
How it runs
Inspect the full Dorchester 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 Fordington 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 Dorchester fire logbook.
Why it matters
Three duties push every Dorchester 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 Dorchester 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 High West Street 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. To a Dorchester insurer a current TR19 Grease certificate is the proof the extract has been kept up. Let it lapse and a fire claim can be scaled back or declined outright - the kind of gap nobody wants to find with the kitchen already gutted.
Hygiene and environmental health. Food hygiene inspections by Dorset 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 High West Street kitchen sits in a tighter band than a daytime Trinity Street cafe. We measure the grease load and confirm your interval.
Yes. We work overnight, early mornings and closing days for the High West Street and Trinity Street kitchens, and around shift patterns at commercial and production sites, at no extra charge for out-of-hours work.
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 High West Street and Fordington where the runs are long and awkward.
Yes - from High West Street and Trinity Street kitchens to the offices, schools and industrial units across Dorchester and the wider Dorset.
Little, if it is planned. We survey the Dorchester run first, agree a slot overnight or on a close day, sheet off the kitchen and clean section by section, so a Trinity Street 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 Fordington conversions where the run was boxed in with no hatches.
Yes. The fan at the top of a Fordington 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.
Local knowledge
Dorchester grew up on brewing and the corn and livestock trade of the surrounding Dorset farms, and for generations its air carried the smell of malt, hops and milled grain. Modern premises hide that kind of 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 town, then hand over photographic before-and-after evidence of every run.
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