Alloa · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Alloa restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Alloa
Alloa fries hard along Shillinghill, Mill Street and Drysdale Street, where chip shops, kebab houses and cafes run their extraction flat out through every service.
Different kitchens, same grease. Around Shillinghill, Mill Street and the outlying strips, the grill houses and takeaways put an extraction canopy through the hardest work it will ever do. With hundreds of food premises rated across Alloa, most are frying in a cramped space.
What the Shillinghill and Mill Street cooks labour under - canopy, baffle filters and extractor fan - is exactly what we degrease. Cleaned right it draws as it was meant to, clearing heat and steam, carrying a current TR19 Grease certificate and running cooler, since a clean Alloa fan no longer battles a greased one to shift the same air.
The system
Extraction cleaning is the accessible heart of the system - the kit above a hard-frying Shillinghill cookline that does the work and shows the grease first.
The canopy is stripped inside and out, the baffle filters cleaned or renewed, and the extractor fan and housing degreased - it is the fan that slips quietly as grease weighs its blades through a hard Mill Street service. All of it is taken to the TR19 Grease standard, with before-and-after evidence and a certificate, so the system draws as designed and your Alloa fire risk assessment and insurer hold the record they expect.
Filters
The standard for commercial cooklines: they trap grease and slow flame spread. Cleaned, or replaced when warped or corroded.
Common on older or lighter setups; they clog fast and pass grease through if neglected. We flag where a baffle upgrade is overdue.
On the odour and emission-controlled systems near Alloa's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
An Alloa cookline's extraction and its fire protection are one system - and a clean is the moment to check the join.
Nozzles aimed at the canopy and cooking points; grease build-up around them on a busy Shillinghill line is exactly what they exist to fight. We clean around them without disturbing the system.
Where the gas shuts off if extraction fails on a Shillinghill line, we work without tripping it - and flag it if it is not behaving.
Checked for the grease that would stop them closing - a quiet failure point on a Mill Street system that a quick canopy wipe misses.
On the ground in Alloa
We are under Alloa's canopies every week. Real jobs, not stock shots.
Thick grease had gathered through the canopy and first bend of the duct at a privately owned Alloa deli, cutting the pull over the frying range. We soaked the filters, scraped the extract duct and washed it down to the fan until the system was cleaned to TR19. The extraction was drawing properly again by the end. We spread the work across two evenings after closing to keep disruption to a minimum, and left the photos and paperwork for the records.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Alloa service.
A clean canopy and fan pull heat and steam off a hard Shillinghill cookline faster, so the kitchen sits cooler and the fan draws less to shift the same air. A greased system is a fire risk, a failed inspection point and a comfort problem all at once. How often it is needed follows how hard you cook - the Mill Street takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Alloa canopy, filters and fan, agree scope and frequency.
Remove filters and access panels, protect the cookline.
Canopy, filters and fan to bare metal, with before-and-after evidence.
TR19 Grease certificate and next-due date for your Alloa fire logbook.
Questions
It depends how hard the kitchen runs. Under TR19 Grease, heavy use of 12 to 16 hours a day points to roughly every three months, moderate to every six, light to every twelve. A busy Shillinghill or Mill Street kitchen sits in a tighter band than a daytime cafe.
Extraction cleaning covers the canopy, filters and fan; where the concealed duct run behind them is also loaded - as it often is in a tight Shillinghill kitchen - we clean the full run to TR19 and certify it together.
Yes. Most venues we clean around Shillinghill and Mill Street are busy through the evening, so we work overnight, early mornings or on closing days, at no extra charge for out-of-hours work.
Yes. Where a filter is warped, corroded or a mesh type that keeps passing grease, we say so and swap it - common on the older Mill Street takeaway canopies that have run hot for years.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Shillinghill operator's insurer or fire risk assessor expects to see.
Yes - from Shillinghill, Mill Street and the city centre out to the suburbs, and across the wider Clackmannanshire.
Yes. Beyond restaurants, Alloa has the pub, college and town-centre kitchens we clean and certify - high-volume systems we clean and certify alongside the hospitality work.
Local knowledge
At its height Alloa ran nine breweries, and George Younger's ales were shipped out of the harbour to the West Indies, Egypt and the Far East, making the town one of Scotland's great brewing centres. That trade lives on at Williams Bros, brewing in the old George Younger's bottling hall at Kelliebank, but Alloa turns on food as much as ale now, and its busy kitchens coat their canopies and extract systems in grease every service. Left in place it feeds flame and starves airflow, so we strip, degrease and certify extraction from the filter to the fan to the TR19 grease standard.
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