For most standard commercial kitchens or takeaways, a full clean takes between 4 to 8 hours. The exact time depends on the length and complexity of your duct run and the level of grease build-up. We schedule this completely out-of-hours (evenings or overnight) to ensure your kitchen team suffers zero operational downtime.
A proper TR19® clean covers the entire extraction system from top to bottom. This includes the kitchen canopy hood and filters, the internal duct run, and the extraction fan blades and housing itself. Leaving grease on the fan blades causes mechanical imbalance and remains a serious fire risk
To clean to the TR19® standard, access must be gained to the inside of the ducting. If your system lacks sufficient access hatches, our team can professionally install retrofitted, fire-rated access panels at regular intervals. We will advise you on this during our initial site survey.
Upon completion, we issue a formal Certificate of Disinfection and Cleanliness. We also provide a comprehensive post-clean report containing complete before-and-after photographic evidence of your system, alongside micron readings of grease thickness to guarantee your kitchen is fully audit-ready.
Regular commercial cleaners do not have the specialist hot-water high-pressure equipment, chemical degreasers, or confined-space training required to safely clean deep inside ductwork. More importantly, standard cleaners cannot issue a certified TR19® Compliance Certificate required by your insurers.
Yes, absolutely. Because the vast majority of your kitchen duct run is hidden behind walls or ceilings, you cannot easily inspect it. Our detailed post-clean compliance report includes clear, timestamped before-and-after photos of every section of your system, ensuring you have total visibility and peace of mind.
