Takeaways — Kitchen Extract Cleaning in the Midlands
TR19 extract cleaning quotes for takeaways across Birmingham, the Black Country, Solihull, Coventry, Warwickshire, Nottingham, Derby and Leicester.
Takeaway kitchens tend to cook for long hours with fryers, grills and woks running side by side, and some trade from shop units with a flat or bedsit upstairs. That makes the extract a serious fire risk for the whole building. We arrange TR19 extract cleaning quotes for takeaways across Birmingham, the Black Country, Coventry, Nottingham, Derby and Leicester. An independent specialist provider does the work and issues the certificate.
You get one clear quote, a time that fits your opening hours, and paperwork you can hand to your insurer, your landlord and whoever reviews your fire risk assessment.
Which TR19 frequency band takeaways fall into
TR19 Grease bases its minimum cleaning intervals on 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. A takeaway trading from lunchtime until late is usually in the heavy, three-monthly band, and one that opens only in the evening may be six-monthly. Deep-frying and wok cooking load a duct quickly, though, and BESA expects the interval to reflect the type of cooking and the measured deposits as well as the hours. See our TR19 compliance guide for how the bands work.
Insurance, fire safety and the flat upstairs
Under the Regulatory Reform (Fire Safety) Order 2005, which your local fire and rescue service enforces, the responsible person must assess and reduce fire risk, and grease in the duct belongs in that assessment. Derbyshire Fire and Rescue Service regularly inspects businesses where people sleep on the upper floors. It warns that if fire takes hold in shop ducting that runs through a flat, or close to its windows, heat can build up and set light to things nearby, and adds that a duct which is properly encased and kept clean need not be a worry. BESA notes that insurers can refuse a claim when a fire is traced to poor maintenance.
Your food hygiene rating is a separate matter. Councils run the Food Hygiene Rating Scheme with the Food Standards Agency and rate businesses from 0 to 5, and in England you are encouraged, but not required, to display the sticker. The TR19 certificate is your evidence on the fire side.
What the provider cleans
A full clean takes in the canopy and filters, the ductwork all the way to the discharge and the extract fan. Where a section of duct cannot be reached, access panels are fitted so it can be cleaned and checked. Grease depth is measured before and after, and the certificate comes with before-and-after photographs. For the full scope, see TR19 kitchen extract cleaning.
Booking around opening hours
The clean can be booked for the morning before you open or after close on a quiet night, so you do not lose a trading session. Tell us which day is slowest and whether the fan is reached through a flat, a back yard or the roof, and the provider will plan access around it. If your busiest nights fall at the weekend, an early-week date is usually the easiest to fit in.
Owners with more than one shop
If you run several takeaways or a small franchise group, we can arrange one quote covering every unit. Each shop gets its own certificate, and dates are set so the others keep trading. Where the duct passes through space a landlord or a neighbouring business controls, government guidance says responsible persons who share premises must work together, so agree access before the day. The cost guide explains what affects the price, including duct length and access.
Takeaways we arrange quotes for
In Birmingham we arrange quotes from Digbeth, where Digbeth Dining Club was founded in 2012 to showcase street food, to Erdington. Across the Black Country we cover West Bromwich, Smethwick, Walsall and Wolverhampton. In Coventry, FarGo Village, a converted industrial site in the city centre, offers street food and craft beer. In the East Midlands we cover Nottingham city centre, Derby city centre, Leicester city centre and Loughborough.
Where we see these kitchens most
Services: TR19 extract cleaning · canopy cleaning · ductwork · filters · what it costs
Frequently Asked Questions
How often should a takeaway extract be cleaned?
Under TR19 Grease, a takeaway cooking 12 to 16 hours a day should be cleaned at least every three months, and one cooking 6 to 12 hours at least every six months. Menus built around fryers and woks can justify a shorter interval once the provider has measured the grease deposits in the duct.
Our duct runs past the flat upstairs. Is that a problem?
Mention it when you enquire. Derbyshire Fire and Rescue Service warns that fire in shop ducting running through a flat or near its windows can heat and ignite things nearby, but says a properly encased, clean duct need not be a worry. The provider plans safe access and may fit panels.
Can the clean be done without losing a trading session?
Usually, yes. The clean can be booked for the morning before you open or after you close, and the provider plans roof, yard or flat access around your hours. If your busiest nights fall at the weekend, an early-week date is often the easiest one to fit in.
Does a TR19 certificate affect our food hygiene rating?
Not directly. Councils run the Food Hygiene Rating Scheme with the Food Standards Agency and rate businesses from 0 to 5, and in England displaying the sticker is encouraged rather than required. The TR19 certificate is the evidence your fire risk assessment and your insurer look for.
Who actually 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 do not send anyone to your shop ourselves, so the date and access are agreed 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.