Hythe · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Hythe restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Hythe
Hythe fries hard around Red Lion Square, along the High Street and down Stade Street, where chip shops, Indian and Nepalese kitchens, Turkish grills and cafes run their extraction flat out through every service.
The settings vary, the grease does not. Across Red Lion Square, Stade Street and the suburban strips, the takeaways and grill houses run the single hardest test an extraction canopy faces. Hythe rates hundreds of food premises, most of them frying in a tight footprint.
We degrease the part of the system the Red Lion Square and Stade 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 Hythe 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 Red Lion Square cookline that does the work and shows the grease first.
Canopy inside and out, baffle filters cleaned or replaced, and the extractor fan and housing degreased - that last part loses performance quietly as grease builds on the blades through a hard Stade Street service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Hythe fire risk assessment and insurer have the paperwork 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 Hythe's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Hythe 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 Red Lion Square 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 Red Lion Square 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 Stade Street system that a quick canopy wipe misses.
On the ground in Hythe
We are under Hythe's canopies every week. Real jobs, not stock shots.
A much-loved Hythe curry house had a heavy grease layer across the canopy and first bend of the duct, sitting over a busy cook line as a clear fire risk. We soaked the filters, scraped the plenum and washed the duct all the way down to the fan. Extraction came back noticeably stronger and the system was left fire-safe. A certificate went into the file, with the site's golden retriever keeping an eye on proceedings from the doorway.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Hythe service.
A clean canopy and fan clear the heat and steam off a hard Red Lion Square 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 Stade Street takeaways need it more often than a daytime cafe - and your certificate sets the interval.
Inspect the Hythe 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 Hythe 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 Red Lion Square or Stade Street kitchen sits in a tighter band than a daytime cafe.
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 Stade Street 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 Red Lion Square operator's insurer or fire risk assessor expects to see.
Yes. Most venues we clean around Red Lion Square and Stade 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.
Yes. Beyond restaurants, Hythe has the hotel, pub and town-centre kitchens we clean and certify - high-volume systems we clean and certify alongside the hospitality work.
Yes. The takeaways and grill houses around Stade Street and Twiss Road 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.
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 Red Lion Square kitchen - we clean the full run to TR19 and certify it together.
Local knowledge
Beneath St Leonard's Church on the hill lies one of the largest and best-preserved ossuaries in Britain, its arched bays holding around a thousand medieval skulls and a stack of bones gathered from Hythe's earliest churchyard when the church was extended in the thirteenth century. The town that grew as a Cinque Port and a herring fishery turns on food now more than fish, and its busy kitchens coat their canopies and extract systems in grease every service. Left in place that grease feeds flame and starves airflow, which is exactly what a fire risk assessment flags. We strip, degrease and certify extraction from the filter to the fan to the TR19 grease standard.
Phoenix Duct Clean · by the numbers
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