Bournemouth · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Bournemouth restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Bournemouth
Bournemouth fries along the coast - the Charminster food strip cooks from open to close, and the seafront, Boscombe and Southbourne kitchens run alongside.
The venues change but the grease does not. From Charminster to Boscombe and the suburban parades, the takeaways and grill houses set the toughest test any extraction canopy meets. Bournemouth rates around 3,500 food premises, most of them frying hard in a tight footprint.
The kit the Charminster and Boscombe 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 Bournemouth 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 Charminster 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 Boscombe 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 Bournemouth 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 Bournemouth's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Bournemouth 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 Charminster 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 Charminster 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 Boscombe system that a quick canopy wipe misses.
On the ground in Bournemouth
We are under Bournemouth's canopies every week. Real jobs, not stock shots.
A coastal hotel banquet kitchen in Bournemouth had grease and blown sand getting into the extraction ducting. We vacuumed the sand deposits out and degreased the whole run, restoring the system and making it safe for the big events - using specialised gear to get the sand out.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Bournemouth service.
A clean canopy and fan pull heat and steam off a hard Charminster 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 Boscombe takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Bournemouth 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 Bournemouth 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 Charminster or Boscombe kitchen sits in a tighter band than a daytime cafe.
Yes - from Charminster, Boscombe and the city centre out to the suburbs, and across the wider Dorset.
Yes. Beyond restaurants, Bournemouth has campus catering at two universities, production kitchens at the Royal Bournemouth, and stadium and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
Yes. Most venues we clean around Charminster and Boscombe 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 Boscombe takeaway canopies that have run hot for years.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Charminster cookline can count against your score.
Yes. The takeaways and grill houses around Boscombe and Westbourne 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.
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