St Austell · 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 St Austell, and certify it to the TR19 Grease standard your insurer expects.
St Austell
St Austell 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 St Austell work out of tight, mixed premises - Fore Street, Aylmer Square, Carclaze - 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.
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 - hospital kitchens, college refectories, harbourside pub and hotel kitchens and the busy town-centre takeaways - build grease fastest in the concealed lengths where flame spreads.
The standard
TR19 Grease is the benchmark St Austell insurers and fire risk assessors expect - measured across the whole extract run, not just the visible mouth of the canopy.
The standard is written in film thickness: once grease reaches a set depth the run has to be cleaned and proven again. In the crowded roof voids off Fore Street and Carclaze, a wipe of the canopy and filters never reaches the ductwork behind them, where the grease that carries fire quietly gathers. We work the whole St Austell run through hatches already in place and others we cut, bring it back to bright metal, note grease depths at fixed stations before and after, and certify to TR19 Grease with the closing figures logged.
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 St Austell hotels, care homes and gyms.
On the ground in St Austell
We are in St Austell's ductwork and plant every week. The proof is the jobs, not the stock photos.
Dust and debris had collected in the branch ducts feeding the main rooms of an established St Austell veterinary practice, leaving a dusty smell when the system ran. We ran rotary brushes and a negative-air machine through the branch runs, then swapped out the dirty panel filters. The building felt fresher and the stale, dusty smell was gone, and the team were glad to have it sorted. The practice manager booked a regular quarterly visit on the spot.
When it is due
Ductwork rarely warns you politely. In a busy St Austell kitchen these are the tells.
The tells are plain: steam that lingers, odours drifting back over the diners, drips off the canopy onto a Fore Street line, a rim of grease at the filters, or a St Austell insurer or fire assessment wanting a TR19 certificate you cannot show. Frequency tracks the cooking load - a hard-frying Aylmer Square 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 St Austell 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 Carclaze 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 St Austell fire logbook.
Why it matters
Three duties push every St Austell 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 St Austell 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 Fore 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. Your St Austell 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 Cornwall 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 Fore Street kitchen sits in a tighter band than a daytime Aylmer Square cafe. We measure the grease load and confirm your interval.
Yes. The fan at the top of a Carclaze 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 Fore Street and Aylmer Square kitchens, and around shift patterns at commercial and production sites, at no extra charge for out-of-hours work.
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 Carclaze conversions where the run was boxed in with no hatches.
Yes. We clean the dry ductwork and air-handling in St Austell offices, schools and public buildings, and the lint-heavy laundry ducts in the Cornwall hotels and care homes, alongside kitchen grease ducts.
Little, if it is planned. We survey the St Austell run first, agree a slot overnight or on a close day, sheet off the kitchen and clean section by section, so an Aylmer Square cookline is back in service for the next shift.
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 Fore Street and Carclaze where the runs are long and awkward.
Local knowledge
Walter Hicks brewed his first beer at St Austell in 1851, and the brewery he founded is now the biggest in Cornwall, still mashing and fermenting Tribute and Proper Job on its town-centre site. A working brewery moves heat, steam and vapour through long runs of ductwork, and modern kitchens and plant hide their grease and debris the same way, sealed out of sight 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. It is the only way to prove a hidden system is actually clean rather than merely wiped at the grille.
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