Boston · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Boston restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Boston
Boston fries across the port town - the Market Place and Strait Bargate cooklines cook from open to close, and the West Street and Wide Bargate kitchens run alongside.
Different kitchens, same grease. Around High Street, Dolphin Lane 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 Boston, most are frying in a cramped space.
The kit the High Street and Dolphin Lane 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 Boston 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 High Street 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 Dolphin Lane service. Cleaned to the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Boston 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 Boston's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Boston 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 High Street 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 High Street 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 Dolphin Lane system that a quick canopy wipe misses.
On the ground in Boston
We are under Boston's canopies every week. Real jobs, not stock shots.
A Pescod Square food unit in Boston had grease on the extract fan letting cooking smells drift into the precinct. We degreased the fan blades and housing, rebalanced the impeller and restored the pull, clearing the smells and returning the air quality. The site's facilities team signed the fire-safety record.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Boston service.
A clean canopy and fan pull heat and steam off a hard High Street 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 Dolphin Lane takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Boston 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 Boston 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 High Street or Dolphin Lane kitchen sits in a tighter band than a daytime cafe.
Yes. Beyond restaurants, Boston has campus catering at Boston College, catering at the Pilgrim Hospital, and market-place and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
Yes. Most venues we clean around High Street and Dolphin Lane 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 - from High Street, Dolphin Lane and the city centre out to the suburbs, and across the wider Lincolnshire.
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 High Street kitchen - we clean the full run to TR19 and certify it together.
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 Dolphin Lane 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 High Street operator's insurer or fire risk assessor expects to see.
Phoenix Duct Clean · by the numbers
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