Droitwich · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Droitwich restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Droitwich
Droitwich fries hard along St Andrew's Street, Friar Street and into Copcut, where chip shops, Indian and Thai takeaways and cafes run their extraction flat out through every service.
The settings vary, the grease does not. Across St Andrew's Street, Copcut and the suburban strips, the takeaways and grill houses run the single hardest test an extraction canopy faces. Droitwich rates hundreds of food premises, most of them frying in a tight footprint.
The kit the St Andrew's Street and Copcut 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 Droitwich 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 St Andrew's Street 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 Copcut 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 Droitwich 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 Droitwich's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Droitwich 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 St Andrew's 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 St Andrew's 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 Copcut system that a quick canopy wipe misses.
On the ground in Droitwich
We are under Droitwich's canopies every week. Real jobs, not stock shots.
A family-owned Droitwich bar and grill had a heavy grease layer over its filters and extract duct, a genuine fire risk above the range. We cleaned the plenum and filters back to metal, degreased the fan housing and refitted the cleaned filters. The extract came up clean and fire-safe with airflow over the range restored, and we left before-and-after photos and a certificate. Parking was tight on the lane, so we ran hoses from the rear yard.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Droitwich service.
A clean canopy and fan pull heat and steam off a hard St Andrew's 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 Copcut takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Droitwich 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 Droitwich 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 St Andrew's Street or Copcut kitchen sits in a tighter band than a daytime cafe.
Yes. The takeaways and grill houses around Copcut and Victoria Square 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 Friar Street cookline can count against your score.
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 Copcut 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 St Andrew's Street operator's insurer or fire risk assessor expects to see.
Yes. Beyond restaurants, Droitwich has the pub, care-home and town-centre kitchens we clean and certify - high-volume systems we clean and certify alongside the hospitality work.
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 St Andrew's Street kitchen - we clean the full run to TR19 and certify it together.
Local knowledge
Just north of the town at Wychbold, in the parish of Dodderhill, the BBC's Droitwich transmitter has beamed long-wave radio across the country since 1934, its T-aerial slung between two masts more than seven hundred feet high. The town that carried a national signal now turns on food as much as heritage, and 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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