Enfield · North London
Restaurant & Kitchen Cleaning
Grease in an extract canopy is not a hygiene problem. It is fuel sitting directly above an open flame — which is why your insurer, not your inspector, is usually the one asking when it was last cleaned.
TR19 Grease, and why your insurer asks about it
TR19 Grease is the UK specification for cleaning kitchen extract systems. It is not a law, which is what confuses people — it is the standard the industry, and the insurance market, treats as the benchmark for whether an extract system has been properly maintained.
That distinction matters after a fire. Commercial policies routinely require the extract system to be cleaned to this standard at stated intervals, and an insurer assessing a kitchen fire will ask for the evidence. Without it, a claim can be reduced or refused — which is a far larger number than the cleaning ever was.
We clean to that standard and leave you a photographic report: dated before-and-after images of the canopy, filters and the accessible ductwork, plus what was cleaned and what could not be reached. That is the document to keep on file for your insurer and to show an environmental health officer.
How often, by how hard the kitchen works
Frequency follows cooking hours, not the calendar. The intervals the standard works to are roughly these:
Heavy use
Twelve hours a day or more — busy restaurants, takeaways, hotel kitchens, anything with a charcoal grill or a fryer running all service. Every three months.
Moderate use
Six to twelve hours a day — most pubs, cafés with a full menu, canteens and school kitchens. Every six months.
Light use
Two to six hours a day — office kitchens, small cafés, venues serving occasional food. Every twelve months.
If you cannot remember the last clean, the interval has already passed. Check the filters: if grease drips when you tilt one, so does the ductwork above it.
What the deep clean covers
Extract system
- Canopy inside and out, including the internal plenum
- Baffle filters removed, soaked and degreased
- Accessible ductwork cleaned to bare metal
- Extract fan housing and impeller
- Access panels checked, and reported if missing
Cooking line
- Ranges, ovens and salamanders
- Fryers drained, degreased and refilled
- Griddles, chargrills and bratt pans
- Behind and beneath the line, where the grease pools
- Stainless steel splashbacks and shelving
The rest of the kitchen
- Walls, ceilings and ceiling tiles
- Floors, coving and drainage channels
- Gullies and grease traps
- Cold rooms and walk-in fridges
- Storage shelving and prep areas
- Bin and waste areas
Out of hours, so service is never interrupted
This work happens overnight or on a closing day. A full extract clean means the canopy comes apart and the filters are out for hours, so it cannot share a building with a service.
We arrive after close, work through, and leave the kitchen ready for the morning delivery. What we need from you is access, the isolation point for the extract fan, and somewhere to wash filters down.
Being based in Enfield EN3 is the practical part of this: a night job in Enfield, Edmonton, Tottenham, Cheshunt or Waltham Cross is a short drive, which is why we can commit to a closing-night slot rather than a vague window.
Where we cover
We are based in Enfield EN3, so most of these are a short drive rather than a trip across London.
- Enfield
- Ponders End
- Brimsdown
- Enfield Wash
- Bush Hill Park
- Edmonton
- Palmers Green
- Southgate
- Winchmore Hill
- Wood Green
- Tottenham
- Barnet
- Cockfosters
- Cheshunt
- Waltham Cross
- Waltham Abbey
- Cuffley
- Chingford
- Loughton
- Buckhurst Hill
Questions we are asked most
Do we get a certificate?
You get a dated photographic report — before-and-after images of the canopy, filters and accessible ductwork, with what was cleaned and anything that could not be reached. That is the evidence an insurer or an environmental health officer will ask to see. Tell us at the quote stage if your policy names a specific document, so we match what your insurer expects.
How often does our extract system need cleaning?
By cooking hours: roughly every three months for heavy use, six months for moderate use, twelve months for light use. Your insurance policy may state its own interval, and that one takes precedence.
Do you have to close the kitchen?
The kitchen cannot serve while the extract system is apart, which is why this is done overnight or on a closing day. You lose no trading time, only a night.
What if parts of the ductwork cannot be reached?
We clean what is accessible and record what is not, with the reason — usually missing access panels. That record protects you: an insurer wants to know the system was cleaned as far as it could be, and where the gaps are. Fitting access panels is a separate job we can point you to.
Do you clean the fryers and the cooking line as well?
Yes. Fryers drained, degreased and refilled, ranges, grills and griddles, and behind and beneath the line where grease pools out of sight. It is usually booked together with the extract clean because the kitchen is already closed.
Do you work with environmental health requirements?
We clean to the standard and document it. If your last inspection flagged something specific, send us the report before the visit and we will work to it directly.
Other things we clean
When was the canopy last done?
Tell us the kitchen and how many hours a day it cooks. 4.7 out of 5 across 20 Google reviews.