Shrewsbury · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Shrewsbury restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Shrewsbury
Shrewsbury fries across the medieval town - the Wyle Cop and Mardol cooklines cook from open to close, and the Butcher Row and Pride Hill kitchens run alongside.
The kitchens differ, the grease is the same. Along Pride Hill, Castle Street and the parades beyond, the grill houses and takeaways put an extraction canopy through the roughest work it will ever take. Of the thousands of food premises rated in Shrewsbury, most are frying in a cramped back kitchen.
The kit the Pride Hill and Castle Street cooks work beneath - canopy, baffle filters and extractor fan - is what we degrease. Done right it pulls the way it should, clearing heat and steam, backed by a current TR19 Grease certificate, and it runs cooler too, because a clean Shrewsbury fan is not working against 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 Pride Hill 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 Castle Street service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Shrewsbury 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 Shrewsbury's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Shrewsbury 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 Pride Hill 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 Pride Hill 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 Castle Street system that a quick canopy wipe misses.
On the ground in Shrewsbury
We are under Shrewsbury's canopies every week. Real jobs, not stock shots.
A university research centre in Shrewsbury had its laboratory-grade extraction vents partly blocked with oily particulate, affecting the precision of the ventilation. We used high-capacity steam cleaning to lift the contaminants without harsh chemicals that could affect the experiments, returning the system to its calibrated air-exchange rate. Strict lab protocols were followed and all equipment sanitised before entry.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Shrewsbury service.
A clean canopy and fan pull heat and steam off a hard Pride Hill 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 Castle Street takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Shrewsbury 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 Shrewsbury 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 Pride Hill or Castle Street kitchen sits in a tighter band than a daytime cafe.
Yes. The takeaways and grill houses around Castle Street and Mardol 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 Pride Hill, Castle Street and the city centre out to the suburbs, and across the wider Shropshire.
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 Castle Street takeaway canopies that have run hot for years.
Yes. Most venues we clean around Pride Hill and Castle 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.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Wyle Cop cookline can count against your score.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Pride Hill operator's insurer or fire risk assessor expects to see.
Phoenix Duct Clean · by the numbers
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