Stanley · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Stanley restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Stanley
Stanley fries hard along Front Street and out through Annfield Plain and South Moor, where the chip shops, Chinese takeaways and cafes run their extraction flat out through every service.
The kitchens differ, the grease is the same. Along Annfield Plain, South Moor 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 Stanley, most are frying in a cramped back kitchen.
The kit the Annfield Plain and South Moor 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 Stanley 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 Annfield Plain 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 South Moor service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Stanley 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 Stanley's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Stanley 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 Annfield Plain 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 an Annfield Plain 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 Moor system that a quick canopy wipe misses.
On the ground in Stanley
We are under Stanley's canopies every week. Real jobs, not stock shots.
A well-known Stanley bistro had a heavy grease layer over the canopy, filters and plenum, a real fire risk above the griddle. I took the filters out for a soak, hand-scraped the plenum and filters and degreased through to the extract fan. The canopy passed its grease-depth check afterwards, with noticeably stronger extraction, and I left certification for the client's file. Staff were prepping for the day and happily worked around us.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Stanley service.
A clean canopy and fan clear the heat and steam off a hard Annfield Plain 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 South Moor takeaways need it more often than a daytime cafe - and your certificate sets the interval.
Inspect the Stanley 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 Stanley 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 Annfield Plain or South Moor kitchen sits in a tighter band than a daytime cafe.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Clifford Road cookline can count against your score.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence an Annfield Plain operator's insurer or fire risk assessor expects to see.
Yes - from Annfield Plain, South Moor and the city centre out to the suburbs, and across the wider County Durham.
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 South Moor 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 Annfield Plain kitchen - we clean the full run to TR19 and certify it together.
Yes. Most venues we clean around Annfield Plain and South Moor 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
The Tanfield Railway, running close by Stanley, opened as a wooden waggonway in 1725 and is the oldest existing railway in the world, and its Causey Arch of 1725-26 is the oldest surviving single-arch railway bridge anywhere. The town that helped invent the railway now turns on food as much as coal, and its busy kitchens coat their canopies and extract systems in grease every service. Left in place that grease feeds flame and starves airflow, exactly the failure a working extraction system exists to prevent. So we strip, degrease and certify extraction from the filter to the fan to the TR19 grease standard.
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