Frome · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Frome restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Frome
Frome fries hard along Bath Street, Cheap Street, Catherine Hill and around the Market Place, where cafes, takeaways and restaurants run their extraction flat out through every service.
The kitchens differ, the grease is the same. Along Bath Street, Bridge Street and the parades beyond, the grill houses and takeaways put an extraction canopy through the roughest work it will ever take. Of the hundreds of food premises rated in Frome, most are frying in a cramped back kitchen.
We degrease the part of the system the Bath Street and Bridge Street cooks work under - the canopy, the baffle filters and the extractor fan. Done properly it pulls the way it was designed to, clearing heat and steam, holding a current TR19 Grease certificate, and running cooler, because a clean Frome fan is not fighting 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 Bath 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 Bridge 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 Frome 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 Frome's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Frome 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 Bath 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 Bath 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 Bridge Street system that a quick canopy wipe misses.
On the ground in Frome
We are under Frome's canopies every week. Real jobs, not stock shots.
A busy village pub carvery in Frome had its canopy and fan housing caked in grease from steady service on the griddle. We soaked the filters, scraped the canopy and fan housing and washed the duct down to the fan. Grease was cleared to TR19 with airflow over the range restored, and we left a certificate for the file. The work was booked for a bank holiday when the kitchen was closed.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Frome service.
A clean canopy and fan clear the heat and steam off a hard Bath Street cookline faster, so the kitchen runs cooler and the fan draws less to move the same air. A greased system is a fire risk, a failed inspection point and a comfort problem at once. Frequency tracks how hard you cook - the Bridge Street takeaways need it more often than a daytime cafe - and your certificate sets the interval.
Inspect the Frome 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 Frome 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 Bath Street or Bridge Street kitchen sits in a tighter band than a daytime cafe.
Yes - from Bath Street, Bridge Street and the city centre out to the suburbs, and across the wider Somerset.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Bath Street operator's insurer or fire risk assessor expects to see.
Yes. Beyond restaurants, Frome has the hospital, college and town-centre kitchens we clean and certify - high-volume systems we clean and certify alongside the hospitality work.
Yes. Most venues we clean around Bath Street and Bridge 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.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Cheap Street cookline can count against your score.
Yes. The takeaways and grill houses around Bridge Street and Catherine Hill 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.
Local knowledge
Cheap Street survives as one of the best-preserved medieval streets in England, a narrow lane of sixteenth and seventeenth-century buildings with a leat of spring water still running down its middle from the hill by St John's Church. The town made its name in wool and West of England cloth, but its trade turns on food now, 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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