Heywood · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Heywood restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Heywood
Heywood fries hard along York Street, Bury Street and King Street, where chip shops, curry houses and takeaways run their extraction flat out through every service.
The venues change but the grease does not. From Bury Street to King Street and the suburban parades, the takeaways and grill houses set the toughest test any extraction canopy meets. Heywood rates hundreds of food premises, most of them frying hard in a tight footprint.
What the Bury Street and King Street cooks labour under - canopy, baffle filters and extractor fan - is exactly what we degrease. Cleaned right it draws as it was meant to, clearing heat and steam, carrying a current TR19 Grease certificate and running cooler, since a clean Heywood fan no longer battles a greased one to shift the same air.
The system
Extraction cleaning is the accessible heart of the system - the kit above a hard-frying Bury 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 King Street service. Cleaned to the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Heywood 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 Heywood's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Heywood 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 Bury 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 Bury 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 King Street system that a quick canopy wipe misses.
On the ground in Heywood
We are under Heywood's canopies every week. Real jobs, not stock shots.
A town-centre care home in Heywood had a heavy grease load across the kitchen canopy and fan housing from the pizza oven. We degreased the canopy and the first bend of the duct back to bare metal, cleaned the fan and reset the filters. The canopy and duct came up clean and safe, the kitchen clearing smoke quickly again, with the paperwork provided for their file. We fitted the visit around quieter hours so residents weren't disturbed.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Heywood service.
A clean canopy and fan clear the heat and steam off a hard Bury 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 King Street takeaways need it more often than a daytime cafe - and your certificate sets the interval.
Inspect the Heywood 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 Heywood 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 Bury Street or King Street kitchen sits in a tighter band than a daytime cafe.
Yes. Beyond restaurants, Heywood has the town-centre takeaway, restaurant and canteen kitchens we clean and certify - 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 Bury Street operator's insurer or fire risk assessor expects to see.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Market 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 King Street takeaway canopies that have run hot for years.
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 Bury Street kitchen - we clean the full run to TR19 and certify it together.
Yes. The takeaways and grill houses around King Street and York Street 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
Queen's Park, Heywood's Victorian crown jewel with its lake and bandstand, is a Grade II listed green space that won a Green Flag award and still draws families across 'Monkey Town'. The town's trade turns on food now more than cotton, 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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