TR19 GREASE PRACTICAL GUIDE

TR19 Grease is widely used as the recognised industry guidance for cleaning and managing grease deposits in commercial kitchen extraction systems. For a restaurant operator, facilities manager or landlord, the important point is simple: cleaning the visible canopy is not the same as cleaning the complete extraction route. Grease-laden air can travel through the plenum, ductwork, bends, risers, fan and discharge point. This practical guide explains what a properly scoped clean should consider, how access affects the result, what records are useful, and how Duct Clean London approaches work across North West, West and Central London.

The Building Engineering Services Association publishes the TR19 guidance used across the ventilation hygiene industry. Kitchen grease systems are considered differently from general ventilation because cooking vapours carry grease and other residues into the extract route. A TR19 Grease-aligned service is therefore about more than appearance. It considers the condition of accessible internal surfaces, the extent of the system, the way deposits are building up and the evidence produced after work is completed. The guidance is not a substitute for the operator’s own fire-risk assessment, insurance conditions, landlord requirements or statutory duties. Those responsibilities remain with the relevant duty holders. A professional contractor should describe the work accurately, record any inaccessible sections and avoid presenting a partial canopy clean as if the entire system has been treated.

People often use the phrase “TR19 compliance”, but it is better to ask precise questions. Which parts of the system were inspected? Which parts were cleaned? Were access limitations recorded? Does the report identify the canopy, filter housing, plenum, ducts, fan and discharge route? Were before-and-after photographs taken of the areas actually reached? A useful report should make the scope understandable to someone who was not present. It should not hide limitations behind a general statement. Where a section cannot be safely accessed, the practical next step may be a new access panel, specialist access equipment, coordination with the building manager or a separate return visit.

A complete kitchen extract route can include the canopy above cooking appliances, removable metal grease filters, the filter housing, the plenum behind the filters, horizontal and vertical ductwork, changes of direction, fire-rated or enclosed sections, an internal or roof-mounted fan and the final discharge point. Each part creates different cleaning and access challenges. Straight duct may be reachable through correctly positioned panels, while a long riser or tight bend may need additional access. Roof plant can require safe roof access and agreed working arrangements. The fan may need isolation before it can be opened safely. The system should be reviewed as a connected route, because leaving a heavily contaminated concealed section untreated can undermine the value of cleaning only the easy, visible areas.

Filters also need correct identification. Reusable metal grease filters can normally be removed, degreased and refitted if they remain serviceable. Disposable carbon filters are different: they are designed to be replaced, not washed and reused. Damaged, missing or badly fitted filters may allow more grease to travel into downstream ductwork. Cleaning cannot repair defective fan motors, loose belts, damaged ductwork, poor system design or inadequate air volume. If we see an obvious issue during inspection, it should be reported separately so the appropriate ventilation engineer, electrician or equipment specialist can assess it. Keeping cleaning and repair responsibilities clear prevents misleading promises and helps the client plan the right follow-up.

Cleaning frequency should be based on the kitchen’s actual use and risk profile, not a date chosen without context. Cooking method, oil use, operating hours, menu changes, production volume, filter maintenance and the length and shape of the duct route all affect how quickly deposits can accumulate. A high-volume kitchen using fryers or chargrills may need attention more often than a light-use preparation kitchen. Previous reports, deposit observations, fire-risk documentation and insurer or landlord requirements should be reviewed together. If a kitchen has changed its menu, extended its opening hours or increased output, the earlier cleaning interval may no longer be suitable. The aim is to create a planned schedule supported by evidence rather than waiting until grease becomes visible at the canopy or the system’s performance appears to fall.

Before quoting, Duct Clean London asks for the site address and postcode, kitchen opening hours, clear photographs of the canopy and filters, any visible ductwork, the fan location and available roof or plant-room access. An earlier cleaning report is particularly helpful because it may identify the duct route, access panels and sections that were previously excluded. We also ask about permits, loading restrictions, alarm isolation, security arrangements and the times when cooking equipment can be switched off and allowed to cool. Good preparation reduces disruption and helps the visit focus on agreed work. Evening, overnight and weekend appointments can be discussed where building access and safe working arrangements allow.

On arrival, the operative should confirm the agreed system and protect the kitchen and nearby equipment. Cooking appliances must be off, cool and safe to work around. Removable items are handled according to the agreed scope. Grease is removed from reachable internal surfaces using suitable manual and mechanical methods and appropriate cleaning products. The method depends on access, deposit condition, duct geometry and the materials involved. It is not responsible to promise that every surface can be reached before the route has been inspected. If unexpected restrictions are found, they should be photographed and explained. The work area should be left orderly, and removed components should be refitted correctly where that is part of the agreed service.

The post-clean record is as important as clear communication before the job. A professional report should state the site, date, system cleaned, areas accessed, work completed, limitations, observations and recommended follow-up. Photographs should relate to identifiable locations rather than being an unexplained collection of close-ups. The report can support maintenance planning and conversations with the responsible person, facilities team, landlord or insurer, but it does not replace their assessments or guarantee that unrelated defects are absent. Clients should keep reports together so changes in condition, access and cleaning frequency can be reviewed over time. Consistent records are especially useful when management changes or a building contains several extract systems.

Duct Clean London provides commercial kitchen extraction, duct, canopy, filter and fan cleaning across North West, West and Central London, including many locations within travel Zones 1–4. Our first step is to understand the property and the route before defining the work. Restaurants and coffee shops may need kitchen extract inspection and cleaning. Laundry and residential enquiries are assessed separately because their ventilation systems and risks are not the same as a grease extract serving a commercial cooking line. We do not describe every ventilation job as TR19 Grease work. The correct service depends on what the system carries, how it is used and what access is available.

To request a review, send your full postcode, business or property type, contact details, opening hours, preferred dates and photographs of the visible system. Tell us about roof access, locked plant rooms, ceiling voids, previous access problems and any deadline connected to planned maintenance, an inspection or an insurer’s request. We will use that information to discuss a realistic scope. If a survey or additional information is needed before a firm quotation, we will say so. Clear facts at the start lead to clearer work on site, more useful records and a maintenance plan that matches the actual extraction system.

Call 07843 141416 or email [email protected]. We will review the details you provide and explain the next practical step.