Stockport · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Stockport restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Stockport
Stockport fries across the borough - the Market Place and Underbanks cooklines cook from open to close, and the Heaton Moor and Cheadle kitchens run alongside.
The settings vary, the grease does not. Across Cheadle, Marple and the suburban strips, the takeaways and grill houses run the single hardest test an extraction canopy faces. Stockport rates around 2,500 food premises, most of them frying in a tight footprint.
What the Cheadle and Marple 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 Stockport 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 Cheadle 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 Marple service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Stockport 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 Stockport's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Stockport 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 Cheadle 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 Cheadle 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 Marple system that a quick canopy wipe misses.
On the ground in Stockport
We are under Stockport's canopies every week. Real jobs, not stock shots.
A shopping-arcade cafe in Stockport had dense grease built up across the whole primary exhaust run. We ran a steam-based extraction clean followed by an industrial solvent flush, bringing the system back to a fire-safe, certified condition. The safety documentation and audit were handed to the arcade management.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Stockport service.
Clear the canopy and fan of grease and a hard Cheadle 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 Marple takeaways well beyond a daytime cafe - and your certificate names the next date.
Inspect the Stockport 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 Stockport 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 Cheadle or Marple kitchen sits in a tighter band than a daytime cafe.
Yes. Most venues we clean around Cheadle and Marple 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 - from Cheadle, Marple and the city centre out to the suburbs, and across the wider Greater Manchester.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Cheadle operator's insurer or fire risk assessor expects to see.
Yes. Beyond restaurants, Stockport has campus catering at Stockport College, production kitchens at Stepping Hill Hospital, and shopping-centre and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Market Place 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 Cheadle kitchen - we clean the full run to TR19 and certify it together.
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