Lancing · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Lancing restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Lancing
Lancing fries hard along North Road and South Street, where chip shops like Taylors Fish Bar, kebab houses and cafes run their extraction flat out through every service.
The kitchens differ, the grease is the same. Along South Lancing, North Lancing 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 Lancing, most are frying in a cramped back kitchen.
We degrease exactly what the South Lancing and North Lancing cooks stand under - the canopy, the baffle filters and the extractor fan. Cleaned properly the system draws as designed, clearing heat and steam, carrying a current TR19 Grease certificate, and running cooler, since a clean Lancing fan is not straining against grease to shift the same air.
The system
Extraction cleaning is the accessible heart of the system - the kit above a hard-frying South Lancing 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 North Lancing 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 Lancing 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 Lancing's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Lancing 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 South Lancing 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 South Lancing 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 North Lancing system that a quick canopy wipe misses.
On the ground in Lancing
We are under Lancing's canopies every week. Real jobs, not stock shots.
Baked-on grease covered the plenum and filters above the pizza oven at a family-owned Lancing tea room, well past a safe level. We removed the filters for a soak, hand-scraped the canopy and fan housing and degreased through to the extract fan until the system met TR19. Extraction came back noticeably stronger. We spread the work over two evenings after closing to keep disruption down, and left a full set of images with the TR19 certificate.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Lancing service.
A clean canopy and fan pull heat and steam off a hard South Lancing 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 North Lancing takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Lancing 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 Lancing 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 South Lancing or North Lancing kitchen sits in a tighter band than a daytime cafe.
Yes. Beyond restaurants, Lancing has the college, seafront and village-centre 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 South Lancing operator's insurer or fire risk assessor expects to see.
Yes. The takeaways and grill houses around North Lancing and Grinstead Lane 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.
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 North Lancing takeaway canopies that have run hot for years.
Yes - from South Lancing, North Lancing and the city centre out to the suburbs, and across the wider West Sussex.
Yes. Most venues we clean around South Lancing and North Lancing are busy through the evening, so we work overnight, early mornings or on closing days, at no extra charge for out-of-hours work.
Local knowledge
Lancing grew up as a quiet Victorian seaside resort, and its shingle beach still runs beside Widewater Lagoon, the brackish nature reserve whose Ivell's sea anemone was recorded nowhere else on earth. The seafront and the parades of South Lancing draw the crowds that keep the village's chip shops, kebab houses and cafes busy through every service. Those kitchens coat their canopies and extract systems in grease as they work, and 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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