Oldbury · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Oldbury restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Oldbury
Oldbury fries hard along Halesowen Street and out at Causeway Green and Bristnall Fields, where takeaways, chip shops and cafes run their extraction flat out through every service.
The settings vary, the grease does not. Across Causeway Green, Bristnall Fields and the suburban strips, the takeaways and grill houses run the single hardest test an extraction canopy faces. Oldbury rates hundreds of food premises, most of them frying in a tight footprint.
What the Causeway Green and Bristnall Fields 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 Oldbury 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 Causeway Green cookline that does the work and shows the grease first.
We strip and degrease the canopy inside and out, clean the baffle filters or swap them where needed, and degrease the extractor fan and its housing - the piece that quietly sheds performance as grease weighs down the blades over a hard Bristnall Fields service. It is cleaned to the TR19 Grease standard, with before-and-after evidence and a certificate, so the system draws as it should and your Oldbury fire risk assessment and insurer get the record they want.
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 Oldbury's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
An Oldbury 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 Causeway Green 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 Causeway Green 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 Bristnall Fields system that a quick canopy wipe misses.
On the ground in Oldbury
We are under Oldbury's canopies every week. Real jobs, not stock shots.
A much-loved kebab shop in Oldbury had baked-on grease over the canopy and fan housing, well past a safe level above the frying range. We cleaned the canopy and fan housing back to bare metal, degreased the housing and refitted the cleaned filters. Grease was cleared to the TR19 standard with the fan pulling freely again, and we produced a full photo report and certificate. The work went ahead over two evenings after closing to keep disruption to a minimum.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Oldbury service.
A clean canopy and fan clear the heat and steam off a hard Causeway Green 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 Bristnall Fields takeaways need it more often than a daytime cafe - and your certificate sets the interval.
Inspect the Oldbury 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 Oldbury 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 Causeway Green or Bristnall Fields 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 Bristnall Fields takeaway canopies that have run hot for years.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Halesowen Street cookline can count against your score.
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 Causeway Green kitchen - we clean the full run to TR19 and certify it together.
Yes. Beyond restaurants, Oldbury has the college, hospital 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 Bristnall Fields and Birmingham 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.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Causeway Green operator's insurer or fire risk assessor expects to see.
Local knowledge
For a century the air over Oldbury carried the fume of Albright and Wilson's phosphorus and the acid of the Chance and Hunt alkali works that sat beside it at Langley Green. The town trades on food now more than chemicals, but its busy kitchens still coat canopies and extract systems in grease every service. Left in place that grease feeds flame and starves airflow, the same fire risk those old works spent lifetimes managing. So we strip, degrease and certify extraction from the filter to the fan to the TR19 grease standard.
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