Question 1

How often should a commercial kitchen canopy be cleaned?

Accepted Answer

Frequency depends on the type and volume of cooking. TR19 guidance recommends quarterly cleaning for heavy use (fryers, chargrills, solid fuel cooking), 6-monthly for moderate use, and annual cleaning for light use. A specialist provider can assess your operation and recommend the right schedule.

Question 2

What is TR19 kitchen extract cleaning?

Accepted Answer

TR19 is the industry guidance document produced by BESA (Building Engineering Services Association) covering the hygiene and maintenance of ventilation systems in commercial kitchens. It sets out cleaning frequencies, methods and documentation standards. Many insurers now specifically reference TR19-compliant cleaning as a requirement.

Question 3

Is extract cleaning a legal requirement for commercial kitchens?

Accepted Answer

Commercial kitchens have fire safety and workplace safety obligations that require extract systems to be maintained in a safe condition. Regular professional cleaning is the standard method of meeting these obligations. Many commercial property insurance policies also require documented cleaning records as a condition of cover.

Question 4

Do you cover all of Pembrokeshire?

Accepted Answer

Yes. We arrange specialist cleaning quotes across the full area of Pembrokeshire and West Wales, including Haverfordwest, Milford Haven, Pembroke Dock, Tenby, Fishguard, Narberth, Neyland, Saundersfoot and St Davids, as well as surrounding rural areas.

Question 5

How quickly can I get a quote?

Accepted Answer

We aim to provide tailored quotes as quickly as possible. In most cases we can arrange a response the same day. For urgent requirements, call us directly and we will do our best to prioritise your enquiry.

Question 6

Will the work be carried out by your team?

Accepted Answer

We coordinate enquiries for specialist commercial kitchen cleaning services. In some cases, work may be arranged through an appropriate specialist third-party provider. All providers we work with are assessed for appropriate insurance and relevant experience.

Question 7

Can a lack of extract cleaning affect my insurance?

Accepted Answer

Yes. Many commercial property insurers require evidence of regular, professional extract cleaning as a condition of cover. In the event of a kitchen fire, an insurer may investigate cleaning records. Policies without adequate documentation may face complications with claims. We recommend keeping all post-clean certificates and reports on file.

Question 8

What documentation will I receive after a clean?

Accepted Answer

After a professional extract clean, you should receive a post-clean report or certificate confirming the scope of work completed, cleaning methods used, and the recommended next service interval. This documentation is important for your insurance and compliance records.

Question 9

What does TR19 stand for?

Accepted Answer

TR19 stands for Technical Recommendation 19. It is the industry guidance document published by BESA (Building Engineering Services Association) that covers the hygiene of ventilation systems in commercial kitchens. It sets out cleaning frequencies, methods, access requirements and documentation standards.

Question 10

What is the difference between canopy cleaning and duct cleaning?

Accepted Answer

Canopy cleaning covers the visible extraction hood, filter frames, internal surfaces and plenums directly above your cooking equipment. Duct cleaning covers the hidden ductwork that carries grease-laden air from the canopy to the external discharge point. Both are required for a complete extract system clean — canopy-only cleaning leaves significant grease in the ductwork, which is where the greatest fire risk accumulates.

Question 11

How long does a commercial kitchen extract clean take?

Accepted Answer

Duration varies significantly depending on kitchen size, duct length and how long since the last clean. A straightforward single-canopy kitchen with a short duct run may take 3–4 hours. A large hotel kitchen with multiple canopies and long duct runs may require a full day or more. We can give you a better estimate once we know the details of your kitchen.

Question 12

Do I need to close my kitchen during the clean?

Accepted Answer

Typically yes, for the duration of the work — extract cleaning involves using chemical degreasers and access equipment that cannot safely operate alongside food preparation. Most professional cleans are scheduled outside kitchen operating hours: early morning, late evening or overnight. We arrange quotes from contractors who can accommodate out-of-hours access.

Question 13

What is a post-clean certificate?

Accepted Answer

A post-clean certificate (or post-clean report) is the documentation your contractor produces after completing a professional extract clean. It confirms the date of the clean, the scope of work, cleaning methods used, and the recommended next service interval. This document is what you present to your insurer, fire safety officer or environmental health inspector as evidence of compliant maintenance.

Question 14

Can I clean the canopy myself instead of hiring a contractor?

Accepted Answer

Kitchen staff can and should clean the visible canopy surfaces and baffle filters as part of daily kitchen cleaning routines. However, professional extract cleaning is a specialist activity that covers the full duct system — including sections that are inaccessible without specialist equipment. Only professional cleaning of the complete system, from canopy to external discharge, produces the compliance documentation that insurers and inspectors require.

Question 15

What is grease loading?

Accepted Answer

Grease loading refers to the amount of grease-laden vapour produced by a kitchen's cooking activity. High-grease cooking — continuous deep frying, chargrilling, solid fuel cooking — creates heavy loading. TR19 guidance classifies kitchens by their grease loading to determine appropriate cleaning frequencies. High-grease kitchens need cleaning more often than light-use kitchens.

Question 16

What happens if my kitchen fails an EHO inspection?

Accepted Answer

If an environmental health officer inspection finds that your extract system has not been properly maintained, you may receive an improvement notice, a reduction in your food hygiene rating, or — in serious cases — be required to close until the matter is rectified. Having up-to-date post-clean certificates and a documented cleaning schedule significantly reduces the risk of adverse inspection outcomes.

Question 17

Do you cover Carmarthenshire and Ceredigion as well as Pembrokeshire?

Accepted Answer

Yes. While our primary focus is Pembrokeshire, we arrange quotes for commercial kitchens across West Wales including Carmarthen, Llanelli, Cardigan, Newcastle Emlyn, Lampeter and Aberystwyth. If you're unsure whether we cover your location, contact us and we'll do our best to help.

Question 18

Do commercial kitchen insurers really require extraction cleaning twice a year?

Accepted Answer

For most commercial kitchens — restaurants, pubs, hotels, cafés with regular food service — yes. Commercial property and combined insurance policies typically require extraction systems to be maintained in accordance with current industry guidance. TR19 from BESA, which is the standard insurers and fire authorities reference, classifies these kitchens as moderate-use and recommends cleaning every six months. Annual cleaning alone is not considered sufficient for moderate or heavy-use kitchens, and relying on annual cleans risks complications if you ever need to make a claim following a kitchen fire.

Question 19

What happens to my insurance claim if I don't have cleaning records?

Accepted Answer

After a kitchen fire, insurers investigate the maintenance history of the extract system. If you cannot produce cleaning records showing appropriate frequency, or if records show gaps, the insurer may argue that inadequate maintenance was a contributing factor. Insurance policies contain conditions that require maintenance to be carried out — if a condition is not met, a claim can be reduced or declined. The post-clean certificate from a professional extraction clean is the key piece of documentation that protects you. This is why we ensure every clean arranged through us includes formal post-clean documentation.

Question 20

Does the Regulatory Reform Fire Safety Order apply to my kitchen?

Accepted Answer

Yes, if your kitchen is a commercial premises where employees work or where members of the public may be present, the Regulatory Reform (Fire Safety) Order 2005 applies. It requires a 'responsible person' — typically the owner or employer — to carry out a fire risk assessment and implement and maintain appropriate fire precautions. Grease accumulation in extract systems is an identified fire risk under this legislation, and failure to manage it adequately can result in enforcement action by the Fire and Rescue Service.

Question 21

How does the twice-yearly requirement relate to TR19 guidance?

Accepted Answer

TR19 guidance from BESA (the Building Engineering Services Association) classifies commercial kitchens into three categories based on cooking intensity. Light-use kitchens (small cafés, occasional cooking) require annual cleaning. Moderate-use kitchens (most restaurants, pubs, hotels) require cleaning every six months — twice yearly. Heavy-use kitchens (continuous fryers, high-volume takeaways) require quarterly cleaning, every three months. The 'twice a year' requirement comes directly from the moderate-use classification in TR19, which applies to the majority of commercial catering operations.

Question 22

Is a spring and autumn clean the right schedule for a Pembrokeshire kitchen?

Accepted Answer

For many Pembrokeshire food businesses, yes — a spring clean before Easter and the summer tourist season, followed by an autumn clean after the summer peak, is both practically sensible and compliance-appropriate for moderate-use kitchens. The spring clean ensures the system is at peak performance heading into your busiest trading period. The autumn clean addresses the grease accumulated during summer peak trading. For high-volume operations running through summer at heavy use, a mid-season check may also be appropriate.

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Most commercial kitchens must have extraction cleaned at least twice a year

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