Worcester · TR19 Grease
We degrease the canopy, baffle filters and extractor fan for Worcester restaurants, takeaways and pubs - so the system pulls properly, runs cooler and holds a current TR19 certificate.
Worcester
Worcester fries across the city - the Friar Street and New Street cooklines cook from open to close, and the High Street and Shambles kitchens run alongside.
The kitchens differ, the grease is the same. Along Sidbury, Foregate Street and the parades beyond, the grill houses and takeaways put an extraction canopy through the roughest work it will ever take. Of the around 880 food premises rated in Worcester, most are frying in a cramped back kitchen.
We degrease exactly what the Sidbury and Foregate Street cooks stand under - the canopy, the baffle filters and the extractor fan. Cleaned properly the system draws as designed, clearing heat and steam, carrying a current TR19 Grease certificate, and running cooler, since a clean Worcester fan is not straining against grease to shift the same air.
The system
Extraction cleaning is the accessible heart of the system - the kit above a hard-frying Sidbury 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 Foregate Street 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 Worcester 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 Worcester's residential streets; cleaned or changed so the downstream stages are not overwhelmed.
Fire
A Worcester 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 Sidbury 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 Sidbury 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 Foregate Street system that a quick canopy wipe misses.
On the ground in Worcester
We are under Worcester's canopies every week. Real jobs, not stock shots.
An antique-market cafe in Worcester had old building dust clogging the internal airflow regulators. We ran an industrial vacuum clean and a chemical sanitisation, bringing the air quality back and certifying the system, with access coordinated with the market management.
Why it pays
Extraction cleaning is a fire-risk job first - but it pays back every Worcester service.
With the canopy and fan clean, heat and steam clear off a hard Sidbury cookline faster, the kitchen runs cooler, and the fan works less to move the same air. Leave it greased and you have a fire risk, a failed inspection point and an uncomfortable kitchen together. Frequency follows the cooking load - the Foregate Street takeaways need it more often than a daytime cafe - and the certificate sets the next date.
Inspect the Worcester 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 Worcester 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 Sidbury or Foregate Street kitchen sits in a tighter band than a daytime cafe.
Yes - from Sidbury, Foregate Street and the city centre out to the suburbs, and across the wider Worcestershire.
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 Foregate Street takeaway canopies that have run hot for years.
Yes. The takeaways and grill houses around Foregate Street and New 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.
Yes. Beyond restaurants, Worcester has campus catering at the University of Worcester, production kitchens at Worcestershire Royal Hospital, and cricket-ground and hotel kitchens - high-volume systems we clean and certify alongside the hospitality work.
Every clean finishes with a dated TR19 certificate, before-and-after photographs and a condition report - the evidence a Sidbury operator's insurer or fire risk assessor expects to see.
Yes. Most venues we clean around Sidbury and Foregate Street are busy through the evening, so we work overnight, early mornings or on closing days, at no extra charge for out-of-hours work.
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