Wellington · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Wellington restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Wellington
Wellington fries hard along Fore Street, Cornhill and out at Rockwell Green, where fish bars, takeaways and cafes run their extraction flat out through every service.
The kitchens differ, the grease is the same. Along Cornhill, Rockwell Green 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 Wellington, most are frying in a cramped back kitchen.
The kit the Cornhill and Rockwell Green 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 Wellington 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 Cornhill 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 Rockwell Green service. The work meets the TR19 Grease standard, with before-and-after evidence and a certificate, so the system pulls properly and your Wellington 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 Wellington's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Wellington 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 Cornhill 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 Cornhill 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 Rockwell Green system that a quick canopy wipe misses.
On the ground in Wellington
We are under Wellington's canopies every week. Real jobs, not stock shots.
An independent takeaway in Wellington carried a heavy grease load on the canopy and fan housing from its chargrill. We degreased the canopy, filters and plenum until the bare metal showed, cleaned the fan and reset the filters. The system met the TR19 standard and the kitchen cleared smoke quickly again. We left a completed certificate and gave the manager a few tips on keeping things clear between visits.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Wellington service.
A clean canopy and fan clear the heat and steam off a hard Cornhill 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 Rockwell Green takeaways need it more often than a daytime cafe - and your certificate sets the interval.
Inspect the Wellington 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 Wellington 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 Cornhill or Rockwell Green kitchen sits in a tighter band than a daytime cafe.
Yes. Most venues we clean around Cornhill and Rockwell Green 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. Where a filter is warped, corroded or a mesh type that keeps passing grease, we say so and swap it - common on the older Rockwell Green takeaway canopies that have run hot for years.
Yes. Beyond restaurants, Wellington has the canteen, pub and town-centre kitchens we clean and certify - 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 Mantle Street cookline can count against your score.
Yes. The takeaways and grill houses around Rockwell Green and South Street 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.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Cornhill operator's insurer or fire risk assessor expects to see.
Local knowledge
Dyers at Fox Brothers' Tonedale works developed the khaki dye that coloured British uniforms in the Boer War, and the town's name still carries the weight of the Iron Duke who took his title from it in 1809. Wellington's trade turns on food now more than cloth, and busy kitchens coat their canopies and extract systems in grease every service. Left in place it feeds flame and starves airflow, so we strip, degrease and certify extraction from the filter to the fan to the TR19 grease standard.
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