Guide - TR19 Grease - UK-Wide
The reason restaurants put off an extract clean is they cannot close. They do not have to. Here is how the whole job fits between last orders and morning prep - cleaned, tested and certificated by service.
The short answer
The objection that stops a lot of restaurants booking an extract clean is simple: we cannot close. You do not have to. The whole job is built to happen in the gap between last orders and the next prep - overnight, in the early hours, or on a closing day - so the system is cleaned, certificated and back before service:
Cleaning to TR19 Grease is something you have to do anyway. Doing it overnight means it costs you paperwork and a night's access, not a service.
Why overnight works
A working restaurant has exactly one reliable window - the hours when the kitchen is closed - and that window is enough. A full extract clean involves protecting the kitchen, stripping and degreasing the canopy and baffle filters, cleaning the ductwork through access points, degreasing the extractor fan, and reassembling and testing the system. Done by a team that works to this rhythm, that fits inside an overnight slot for most kitchens, with the cookline wiped down and ready for the morning brigade.
The planning is straightforward. We work to your rota - the quietest night, a regular closing day, or straight after last orders - and size the visit to your system so the timing is realistic rather than hopeful. For a larger or heavily-loaded kitchen we plan the window accordingly, but the principle holds: the clean happens while you are closed, not while you are trying to serve.
What you get by morning
The point of doing it properly overnight is that you wake up to more than a tidy canopy:
Why it matters
When the only real objection to an extract clean is the disruption, removing the disruption removes the excuse. A grease-laden duct is a fire risk, a hygiene-inspection liability and a potential insurance problem, and none of those wait politely for a convenient closure. Cleaning overnight, on the right interval, keeps the system inside safe limits and your certificate current without ever taking the kitchen off service.
The approach is the same one that runs through this whole site - survey the load, set the interval from the measured grease, and clean to it. The only addition for a restaurant is timing it to the one gap you have, so compliance never competes with covers.
Questions
No. The whole job is done in the gap between last orders and the next prep - overnight, in the early hours or on a closing day - so the system is cleaned, reassembled, tested and certificated before service, with no lost cover.
For most kitchens, yes. Protecting the kitchen, degreasing the canopy and filters, cleaning the ductwork through access points, degreasing the fan and reassembling fits an overnight slot. Larger or heavily-loaded systems are planned with a longer or repeated window, sized at survey.
No. We work overnight, early mornings or closing days at no extra charge for the out-of-hours work, because the point is to clean the system without it costing you a service.
Yes. The system is reassembled and tested before we leave, pulling air properly so the cookline clears smoke and heat from the first service, and you have the certificate in hand.
That the whole system - canopy, filters, ductwork and fan - was cleaned to TR19 Grease, with before-and-after photos, micron verification that it is back inside safe limits, and a dated next-due interval set from what was found.
Phoenix Duct Clean · by the numbers
We clean the whole system to TR19 Grease between last orders and prep, reassemble and test it, and issue the certificate - no surcharge, no lost service. No-obligation quote, UK-wide.