Why Restaurants Need Regular Duct Cleaning
Restaurants produce more cooking grease per hour than almost any other kitchen type. Frying, grilling, and charbroiling generate airborne grease particles that coat every surface inside your extract system — creating a growing fire risk with every service.
A grease fire that ignites inside your ductwork can spread rapidly to hidden ceiling voids, making it almost impossible to control before significant structural damage is done. Regular professional cleaning is the single most effective prevention measure.
What We Clean in Your Restaurant
- Grease filters and canopy interior surfaces
- All duct runs — horizontal, vertical, and roof penetrations
- Access hatches and inspection panels
- Fan units — impeller, motor housing, discharge
- Roof cowls and termination points
Our Process
- Survey & grease grading: We assess deposits against TR19 grading criteria and agree the scope of work before we start.
- Mechanical cleaning: Our team cleans every accessible section, removing grease to bare metal where possible.
- Photo documentation: We photograph each section before and after cleaning — your evidence pack is built as we go.
- Certificate issue: A signed TR19-compliant certificate is handed to you before we leave.
Frequency Guide for Restaurants
Most UK insurers follow the TR19 guidance for cleaning intervals:
- High-volume (fryers, grills, wok ranges): Every 3 months
- Medium-volume (mixed cooking): Every 6 months
- Lower-volume (café-style, limited frying): Annually
We'll advise on the right frequency for your operation when you request a quote.
Why BlueTick
Minimal Disruption
Early-morning or late-night cleans available to avoid service hours.
Same-Day Certificate
No waiting weeks for paperwork — it's in your hand when we finish.
Fixed Pricing
Quoted upfront based on your system — no surprises on the invoice.
UK-Wide Coverage
We travel to restaurants across England, Scotland, and Wales.