Banbury · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Banbury restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Banbury
Banbury fries across the market town - the Market Place and High Street cooklines cook from open to close, and the Parsons Street and Castle Quay kitchens run alongside.
The venues change but the grease does not. From Market Place to Bridge Street and the suburban parades, the takeaways and grill houses set the toughest test any extraction canopy meets. Banbury rates hundreds of food premises, most of them frying hard in a tight footprint.
The kit the Market Place and Bridge Street cooks work beneath - canopy, baffle filters and extractor fan - is what we degrease. Done right it pulls the way it should, clearing heat and steam, backed by a current TR19 Grease certificate, and it runs cooler too, because a clean Banbury fan is not working against a greased one to move the same air.
The system
Extraction cleaning is the accessible heart of the system - the kit above a hard-frying Market Place cookline that does the work and shows the grease first.
We strip and degrease the canopy inside and out, clean or replace the baffle filters, and degrease the extractor fan and its housing - the part that quietly loses performance as grease loads the blades over a hard Bridge Street service. Cleaned to the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Banbury fire risk assessment and insurer have the record they ask for.
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 Banbury's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Banbury 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 Market Place 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 Market Place 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 Bridge Street system that a quick canopy wipe misses.
On the ground in Banbury
We are under Banbury's canopies every week. Real jobs, not stock shots.
A Castle Quay food-market unit in Banbury had grease on the extract fan letting cooking smells drift across the hall. We degreased the fan blades and housing, rebalanced the impeller and restored the pull, clearing the smells and returning the air quality. The centre's facilities team signed the fire-safety record, and because the unit shared a plenum with the neighbouring grill we ran the balance check across both fans, trued the second impeller that had been dragging, and reset the belt tension so neither pulled against the other. We logged the airflow at each canopy and flagged the mesh filters that were past saving for replacement. A recurring quarterly clean was booked so the shared flue would not load up unevenly again through the busy market trade.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Banbury service.
With the canopy and fan clean, heat and steam clear off a hard Market Place cookline faster, the kitchen runs cooler, and the fan works less to move the same air. Leave it greased and you have a fire risk, a failed inspection point and an uncomfortable kitchen together. Frequency follows the cooking load - the Bridge Street takeaways need it more often than a daytime cafe - and the certificate sets the next date.
Inspect the Banbury 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 Banbury 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 Market Place or Bridge Street kitchen sits in a tighter band than a daytime cafe.
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 Bridge Street takeaway canopies that have run hot for years.
Yes. Beyond restaurants, Banbury has campus catering at Banbury and Bicester College, production kitchens at the Horton General Hospital, and centre and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Market Place operator's insurer or fire risk assessor expects to see.
Yes. The takeaways and grill houses around Bridge Street and Castle Quay run a canopy, filters and a fan and often carry a heavy grease load for their size. We clean and certify them the same way as a full restaurant system.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Parsons Street cookline can count against your score.
Yes - from Market Place, Bridge Street and the city centre out to the suburbs, and across the wider Oxfordshire.
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