Swindon · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Swindon restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Swindon
Swindon fries across the town - the Wood Street and Victoria Road cooklines cook from open to close, and the Regent Street and Fleet Street kitchens run alongside.
The venues change but the grease does not. From Old Town to Rodbourne and the suburban parades, the takeaways and grill houses set the toughest test any extraction canopy meets. Swindon rates more than 1,500 food premises, most of them frying hard in a tight footprint.
The kit the Old Town and Rodbourne 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 Swindon 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 Old Town 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 Rodbourne service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Swindon 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 Swindon's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Swindon 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 Old Town 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 Old Town 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 Rodbourne system that a quick canopy wipe misses.
On the ground in Swindon
We are under Swindon's canopies every week. Real jobs, not stock shots.
A technology campus cafe in Swindon had dry synthetic dust binding with grease in the extraction plenum. We vacuumed the dust out, degreased the system and checked the structural integrity of the vents, bringing the ductwork back to a fire-safe, compliant standard. We worked it so there was no impact on the adjacent server-room cooling.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Swindon service.
A clean canopy and fan pull heat and steam off a hard Old Town 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 Rodbourne takeaways far more than a daytime cafe - and your certificate fixes the interval.
Inspect the Swindon 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 Swindon 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 Old Town or Rodbourne kitchen sits in a tighter band than a daytime cafe.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence an Old Town operator's insurer or fire risk assessor expects to see.
It can. An inspection covers the physical condition of the premises, ventilation included, so a grease-laden canopy or fan over a Wood Street cookline can count against your score.
Yes. The takeaways and grill houses around Rodbourne and Victoria Road 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. Beyond restaurants, Swindon has campus catering at New College Swindon, production kitchens at the Great Western Hospital, and outlet and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
Yes - from Old Town, Rodbourne and the city centre out to the suburbs, and across the wider Wiltshire.
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 Old Town kitchen - we clean the full run to TR19 and certify it together.
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