Fish and Chip Shops — Kitchen Extract Cleaning in the Midlands
TR19 extract cleaning quotes for fish and chip shops across Birmingham, the Black Country, Solihull, Coventry, Warwickshire, Nottingham, Derby and Leicester.
A frying range puts more fat into the air than almost any other appliance, and a busy chip shop runs it through every lunchtime and teatime service. Whether you fry in beef dripping or vegetable oil, the vapour condenses in the canopy, duct and fan. We arrange TR19 extract cleaning quotes for fish and chip shops across Birmingham, the Black Country, Staffordshire, Warwickshire, Nottingham, Derby and Leicester. An independent specialist provider does the work and issues the certificate.
The trade has deep roots here. At the Black Country Living Museum in Dudley, the Hobbs & Sons chip shop, brought from Hall Street in the town, has been returned to how it looked in 1935, complete with a frying range of a design patented in 1932. The modern trade still wins prizes: at the 2026 English Fish & Chip Awards, Wollaton Fish Bar in Nottingham was named the best fish and chip shop in the Midlands, and shops in Harborne, Halesowen and Dudley were among the finalists.
Which TR19 frequency band chip shops fall into
TR19 Grease sets minimum intervals by daily cooking hours: every three months for 12 to 16 hours a day, every six months for 6 to 12 hours and every twelve months for 2 to 6 hours. On hours alone, a shop frying lunch and tea six days a week usually sits in the moderate band. Deep-frying is hard work for an extract system, though. BESA says the type of cooking and the deposit test results should shape the interval, so the provider may recommend cleaning more often than the minimum. The TR19 compliance guide sets out the bands.
Insurance, fire risk and the flat upstairs
The Regulatory Reform (Fire Safety) Order 2005, enforced by your local fire and rescue service, requires the responsible person to assess and reduce fire risk, and the range extract should be named in that assessment. If your shop has a flat above it, Derbyshire Fire and Rescue Service's advice applies directly: it regularly inspects businesses where people sleep upstairs, and it warns that a duct running through a flat or past its windows can carry fire and heat close to the rooms above unless it is properly encased and kept clean. Insurers may refuse a claim if a fire is traced to a poorly maintained duct, and BESA says many now ask to see cleaning certificates at renewal.
What a full clean covers
The provider cleans the range canopy and filters, the whole ductwork run to the discharge and the extract fan, where fat can collect. Access panels are fitted where the duct cannot otherwise be reached. Grease depth is measured before and after: TR19 Grease sets a mean of 200 microns as the limit between cleans and calls for an immediate spot clean wherever deposits reach 500 microns. You receive a certificate with before-and-after photographs, and any section that could not be reached should be marked on the report with the reason.
Booking around frying times
The clean can be booked for the morning before the lunchtime fry or after the evening close. The range needs to be cool before work starts, so tell us your hours and the provider will plan around them. If you close one day a week, that is often the easiest slot.
Owners with more than one shop
If you run several chip shops, we can arrange one quote covering each of them. Every shop gets its own certificate, and dates are staggered so one shop is always frying. If your shops sit in different council areas they may also fall to different fire and rescue services, so keep each certificate with that shop's own fire risk assessment. The cost guide explains what affects the price.
Chip shops we arrange quotes for
In the Black Country we arrange quotes from Dudley and Halesowen to Bilston, and in Birmingham from Harborne outwards. Further out we cover Tamworth, Nuneaton and Redditch. In the East Midlands we cover Nottingham, Mansfield, Ilkeston and Hinckley.
Where we see these kitchens most
Services: TR19 extract cleaning · canopy cleaning · ductwork · filters · what it costs
Frequently Asked Questions
How often should a chip shop extract be cleaned?
On hours alone, a shop frying lunch and tea usually falls in TR19's moderate band, which means a clean at least every six months. Deep-frying loads the canopy, duct and fan quickly, so once grease readings are taken the provider may recommend a clean every three months instead.
Does it matter whether we fry in dripping or oil?
Both leave grease in the duct. Tell the provider what you fry in and how much you cook, because BESA says the type of cooking and the measured deposits should shape the cleaning interval, alongside the hours your range is in use each day.
Is cleaning the range filters enough?
No. Filters should be degreased daily or as the manufacturer instructs, but BESA points out that no filter is 100 per cent effective. Grease still reaches the duct, the fan and the discharge, which is why TR19 covers the whole route from the canopy to the outside air.
Can the clean be done on our closed day?
Yes, and that is often the simplest option, because the range can cool fully and there is no service to work around. Otherwise the clean can be booked before the lunchtime fry or after the evening close, with roof or flat access agreed in advance.
Who does the work?
An independent specialist provider. We arrange TR19 extract cleaning quotes and pass your enquiry on, and the provider cleans the system, measures the grease deposits and issues the certificate. We never send anyone to your shop ourselves, so all visits are arranged directly between you and the provider.
Get a Free Midlands Kitchen Extract Cleaning Quote
Send us your kitchen details and we'll arrange a tailored, no-obligation quote from a specialist TR19 provider.