Sutton · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Sutton restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Sutton
Sutton fries across the borough - the High Street and Cheam Village cooklines cook from open to close, and the Carshalton and Wallington kitchens run alongside.
Different kitchens, same grease. Around Wallington, Rose Hill and the outlying strips, the grill houses and takeaways put an extraction canopy through the hardest work it will ever do. With around 1,300 food premises rated across Sutton, most are frying in a cramped space.
We degrease the part of the system the Wallington and Rose Hill cooks work under - the canopy, the baffle filters and the extractor fan. Done properly it pulls the way it was designed to, clearing heat and steam, holding a current TR19 Grease certificate, and running cooler, because a clean Sutton fan is not fighting 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 Wallington 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 Rose Hill 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 Sutton 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 Sutton's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Sutton 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 Wallington 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 Wallington 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 Rose Hill system that a quick canopy wipe misses.
On the ground in Sutton
We are under Sutton's canopies every week. Real jobs, not stock shots.
A retail-park family-diner in Sutton had grease loading the extract fan and letting cooking smells drift into the dining room. We degreased the fan and housing, rebalanced the blades and restored the pull, clearing the lingering smells and returning the air quality. The retail park's facilities manager took a recurring quarterly service.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Sutton service.
Clear the canopy and fan of grease and a hard Wallington 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 Rose Hill takeaways well beyond a daytime cafe - and your certificate names the next date.
Inspect the Sutton 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 Sutton 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 Wallington or Rose Hill kitchen sits in a tighter band than a daytime cafe.
Yes. Beyond restaurants, Sutton has research catering at the Institute of Cancer Research, production kitchens at the Royal Marsden Hospital, and centre and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
Yes. The takeaways and grill houses around Rose Hill and Times 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.
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 Wallington kitchen - we clean the full run to TR19 and certify it together.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Wallington operator's insurer or fire risk assessor expects to see.
Yes - from Wallington, Rose Hill and the city centre out to the suburbs, and across the wider south London.
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 Rose Hill takeaway canopies that have run hot for years.
Phoenix Duct Clean · by the numbers
Tell us about your cookline and your hours. No-obligation quote, UK-wide.