Gosforth · 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 Gosforth, and certify it to the TR19 Grease standard your insurer expects.
Gosforth
Gosforth 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.
Right across Gosforth, from High Street through Salters Road to Coxlodge, 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.
Kitchens are only half the work - we also strip the dry supply and extract ductwork of Gosforth schools, offices and civic buildings, and the lint-choked dryer runs behind its hotels and care homes. It is the hardest-pressed kitchens - racecourse hospitality kitchens, hotel and pub kitchens, care-home caterers and the busy High Street restaurants and takeaways - that glaze their hidden ducting quickest, and that coating is the road a fire takes.
The standard
TR19 Grease is the benchmark Gosforth insurers and fire risk assessors expect - measured across the whole extract run, not just the visible mouth of the canopy.
The standard works in grease-film thickness, fixing the depth at which a run must be cleaned and re-tested. In the shared roof voids around High Street and Coxlodge, wiping the canopy and filters leaves the ductwork - the long concealed sections that gather grease and carry fire - untouched. We open the full Gosforth run through existing and newly cut inspection hatches, strip it to bare metal, log grease-depth readings at fixed points before and after, and issue a TR19 Grease certificate with the post-clean depths recorded.
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 Gosforth hotels, care homes and gyms.
On the ground in Gosforth
We are in Gosforth's ductwork and plant every week. The proof is the jobs, not the stock photos.
A high-street takeaway in Gosforth had a firm layer of grease built up through its kitchen extract run behind the canopy. We installed inspection hatches along the run, hand-scraped the carbon off and degreased right to the fan. The ductwork was cleaned to bare metal and passed TR19, with certification for the client's file. We flagged a worn part to the head chef for their maintenance records on the way out.
When it is due
Ductwork rarely warns you politely. In a busy Gosforth kitchen these are the tells.
A canopy dripping onto a High Street cookline, cooking smells forced back to the tables, extraction that no longer clears the steam, grease showing at the filter edges, or a Gosforth 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 Salters Road 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 Gosforth 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 Coxlodge 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 Gosforth fire logbook.
Why it matters
Three duties push every Gosforth 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 Gosforth 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 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 Gosforth 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. Newcastle City Council food hygiene inspections assess the physical condition of premises, ventilation included. A grease-clogged system can count against the rating an Environmental Health Officer awards, quite apart from the smell and the falling extract performance your staff have to work in.
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 Street kitchen sits in a tighter band than a daytime Salters 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 High Street operator's insurer and fire risk assessor expect.
Yes. The fan at the top of a Coxlodge 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.
Yes. We work overnight, early mornings and closing days for the High Street and Salters Road 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 Street and Coxlodge where the runs are long and awkward.
Little, if it is planned. We survey the Gosforth run first, agree a slot overnight or on a close day, sheet off the kitchen and clean section by section, so a Salters Road cookline is back in service for the next shift.
Yes - from High Street and Salters Road kitchens to the offices, schools and industrial units across Gosforth and the wider Tyne and Wear.
Local knowledge
Greggs has baked at Gosforth Business Park since the 1990s, and its doughnut lines and the savoury Centre of Excellence at neighbouring Balliol run shifts around the clock, the air heavy with flour and heat. Modern premises hide that dust and grease inside sealed ductwork, where it builds unseen until airflow fails or fire finds a path. We clean and inspect ventilation and extract ductwork across Gosforth, then hand over photographic before-and-after evidence of every run.
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