Sherborne · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Sherborne restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Sherborne
Sherborne fries along Cheap Street, Half Moon Street and Newland, where fish bars, cafe kitchens and pub ranges run hot through service.
Different kitchens, same grease. Around Hound Street, South Street and the outlying strips, the grill houses and takeaways put an extraction canopy through the hardest work it will ever do. With dozens of food premises rated across Sherborne, most are frying in a cramped space.
We degrease exactly what the Hound Street and South Street 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 Sherborne 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 Hound 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 South Street service. Cleaned to the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Sherborne 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 Sherborne's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Sherborne 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 Hound 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 Hound 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 South Street system that a quick canopy wipe misses.
On the ground in Sherborne
We are under Sherborne's canopies every week. Real jobs, not stock shots.
A village pub carvery in Sherborne had thick grease through the canopy and fan housing, cutting the pull over the fryers. We removed the filters for a soak, hand-scraped the canopy, filters and plenum and degreased through to the extract fan, leaving the system clean and fire-safe with a much better draw across the canopy. We left a full photo report and certificate.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Sherborne service.
With the canopy and fan clean, heat and steam clear off a hard Hound Street cookline faster, the kitchen runs cooler, and the fan works less to move the same air. Leave it greased and you have a fire risk, a failed inspection point and an uncomfortable kitchen together. Frequency follows the cooking load - the South Street takeaways need it more often than a daytime cafe - and the certificate sets the next date.
Inspect the Sherborne 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 Sherborne 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 Hound Street or South Street kitchen sits in a tighter band than a daytime cafe.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Hound Street operator's insurer or fire risk assessor expects to see.
Yes. Most venues we clean around Hound Street and South 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, Sherborne has the boarding-school, care-home and high-street kitchens we clean and certify - high-volume systems we clean and certify alongside the hospitality work.
Yes. The takeaways and grill houses around South Street and Half Moon 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.
Yes - from Hound Street, South Street and the city centre out to the suburbs, and across the wider Dorset.
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 Hound Street kitchen - we clean the full run to TR19 and certify it together.
Local knowledge
The railway reached Sherborne on 7 May 1860, and by the First World War the town ran a large silk mill, two glove factories, two breweries and two dairies off the back of it. Those trades have gone, but the heat and grease of catering remain. Canopy, filter and extract systems load with fat as ranges fire, and unmanaged grease is a proven fire risk. We strip, clean and certify kitchen extraction to the grease-hygiene standard insurers expect.
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