Worcester · 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 Worcester, and certify it to the TR19 Grease standard your insurer expects.
Worcester
Worcester rates around 880 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 - Friar Street, New Street, Diglis - 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.
It is not only kitchens: we also clean the dry supply and extract ductwork in Worcester offices, schools and public buildings, and the lint-packed laundry runs behind its hotel and care-home dryers. The busiest kitchens - the University of Worcester, Worcestershire Royal Hospital, New Road and the city hotels - coat their hidden ducting in grease quickest, and that is the very path a fire follows.
The standard
TR19 Grease is the benchmark Worcester 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 Friar Street and Diglis, wiping the canopy and filters leaves the ductwork - the long concealed sections that gather grease and carry fire - untouched. We open the full Worcester 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 Worcester hotels, care homes and gyms.
On the ground in Worcester
We are in Worcester's ductwork and plant every week. The proof is the jobs, not the stock photos.
A public library in Worcester had fine dust and old paper fibre gathering inside the supply channels feeding the book-archive room. We ran soft-bristle continuous push rods and high-filtration HEPA vacuums gently through the galvanised lines, leaving the supply air clean and safeguarding the archive volumes. We watched the room temperature and humidity closely to hold the archive preservation parameters.
When it is due
Ductwork rarely warns you politely. In a busy Worcester kitchen these are the tells.
Smells pushing back into the dining room, a canopy that drips onto a Friar Street cookline, extraction that no longer clears the steam, visible grease at the filter edges, or a Worcester insurer or fire risk assessment asking for a TR19 certificate you cannot produce. Cleaning frequency tracks use - a hard-frying New Street kitchen needs it far more often than a daytime cafe - and your certificate states the interval, so the next clean is never a guess.
How it runs
Inspect the full Worcester 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 Diglis 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 Worcester fire logbook.
Why it matters
Three duties push every Worcester 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 Worcester 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 Friar 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 Worcester 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. Food hygiene inspections by Worcester City 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 Friar Street kitchen sits in a tighter band than a daytime New Street cafe. We measure the grease load and confirm your interval.
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 Friar Street and Diglis where the runs are long and awkward.
Yes - from Friar Street and New Street kitchens to the offices, schools and industrial units across Worcester and the wider Worcestershire.
A dated TR19 certificate, before-and-after photographs of each section, and an access report for your fire logbook - the evidence a Friar Street operator's insurer and fire risk assessor expect.
Little, if it is planned. We survey the Worcester run first, agree a slot overnight or on a close day, sheet off the kitchen and clean section by section, so a New Street cookline is back in service for the next shift.
Yes. The fan at the top of a Diglis 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 Friar Street and New Street kitchens, and around shift patterns at commercial and production sites, at no extra charge for out-of-hours work.
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