By sector / Golf & leisure
A club has one or two kitchens whose load swings with the season, the members' diary and the events calendar. Cleaning that tracks the season beats cleaning on a fixed date.
Cooking that comes in waves
A golf club or leisure venue does not cook at a steady rate, and that is the key to cleaning it. Unlike a hotel with a cluster of outlets running every day, a club has one or two kitchens whose workload swings with the season, the members' diary and the events calendar.
Quiet member lunches in midwinter, then a packed run of summer tournaments, weddings and functions. Cleaning that follows a flat calendar date will always be slightly wrong; cleaning that tracks the season is the whole point.
The load is peaky
TR19 Grease sets cleaning frequency by how hard the extraction is worked - heavy, moderate or light use - and a club's use is deliberately uneven. A tournament day or a wedding puts months of covers through the ovens, grills and fryers in a single sitting, then the kitchen goes quiet again.
The consequence is a trap. A club coasts through a slow winter, stretches the interval because "we have barely cooked", and arrives at the busy season with the dirtiest system exactly when it is about to be worked hardest. The grease does not track the calendar; it tracks the plates served.
More than one kitchen
A club usually cooks in more than one place. Alongside the main clubhouse kitchen there is often a halfway-house kiosk or snack bar out on the course, and function or banqueting provision for events - each with its own cooking and, frequently, its own small extraction.
The halfway house is the one that gets forgotten: small, off to one side, rarely part of the conversation, so its canopy and flue quietly load up, and a survey that only looks at the clubhouse misses it. Leisure centres, holiday parks and members' clubs share the same shape - a main kitchen plus satellite catering running on the venue's own rhythm.
A clean pinned to the calendar
The right approach maps every cooking point - clubhouse, halfway house and function kitchens - and sets a cleaning schedule against the events and members' calendar: a deep clean before the season builds, a check through the busy run, and a reset after the big fixtures, each canopy and duct cleaned to TR19 with its own certificate.
What a single clean cannot supply is that season-tracking schedule, or the discipline to include the on-course kiosk the clubhouse survey overlooked. Time the clean to the play, and cover every point that cooks.
Questions
By use, not a fixed date. Because the load is seasonal, the interval is best pinned to the members' and events calendar - typically a clean before the season, a check through it, and a reset after peak fixtures.
A club's grease load is peaky - a quiet winter then a heavy summer of tournaments and weddings - so an annual date usually lands at the wrong moment, leaving the system dirtiest just as it gets busiest.
The halfway-house kiosk out on the course, and function or banqueting kitchens. Each has its own cooking and often its own extraction, and a clubhouse-only survey misses them.
A hotel runs a cluster of outlets every day on a rolling programme; a club has one or two kitchens on a seasonal, event-driven rhythm, so the schedule tracks the calendar rather than a permanent rota.
Yes - every canopy and duct cleaned, from clubhouse to halfway house, is certificated to TR19 Grease for insurance and fire-safety records.
Phoenix Duct Clean · by the numbers
We survey every cooking point - clubhouse, halfway house and function kitchens - and time the clean to your events calendar, certificating each to TR19. Tell us your season.