Solihull · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Solihull restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Solihull
Solihull fries across the borough - the Stratford Road and Touchwood cooklines cook from open to close, and the Mell Square and Shirley kitchens run alongside.
Different kitchens, same grease. Around Knowle, Dorridge and the outlying strips, the grill houses and takeaways put an extraction canopy through the hardest work it will ever do. With around 1,500 food premises rated across Solihull, most are frying in a cramped space.
What the Knowle and Dorridge 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 Solihull 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 Knowle 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 Dorridge 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 Solihull 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 Solihull's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Solihull 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 Knowle 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 Knowle 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 Dorridge system that a quick canopy wipe misses.
On the ground in Solihull
We are under Solihull's canopies every week. Real jobs, not stock shots.
A corporate head office atrium cafe in Solihull had a complex serpentine duct geometry trapping grease in upper bends we could not otherwise reach. We installed several access panels and scrubbed the internal runs through, balancing the system and taking out the fire risk. The access panels were confirmed and full TR19 documentation was submitted to the facility management.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Solihull service.
Clear the canopy and fan of grease and a hard Knowle cookline sheds its heat and steam faster, so the kitchen keeps cooler and the fan works less to move the same air. Leave it caked and you carry a fire risk, a failed inspection point and an uncomfortable kitchen at once. How often it is due tracks the cooking - the Dorridge takeaways well beyond a daytime cafe - and your certificate names the next date.
Inspect the Solihull 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 Solihull 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 Knowle or Dorridge kitchen sits in a tighter band than a daytime cafe.
Yes. Beyond restaurants, Solihull has event catering at the NEC, campus catering at Solihull College, and hospital and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
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 Dorridge takeaway canopies that have run hot for years.
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 Knowle kitchen - we clean the full run to TR19 and certify it together.
Yes. The takeaways and grill houses around Dorridge and Mell Square 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. Most venues we clean around Knowle and Dorridge are busy through the evening, so we work overnight, early mornings or on closing days, at no extra charge for out-of-hours work.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Knowle operator's insurer or fire risk assessor expects to see.
Phoenix Duct Clean · by the numbers
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