How Often Should You Clean Your Kitchen Extraction System?
One of the most common questions we receive from commercial kitchen operators is: how often does my extraction system actually need cleaning? The answer is not a single number — it depends on your cooking type, cooking volume, and the specific requirements of your insurance policy.
The definitive guidance in the UK comes from the BESA TR19 standard (formerly known as HVCA TR/19), which sets out minimum cleaning frequencies based on the risk level of your kitchen operation. Understanding these requirements is not just a compliance matter — it is a direct condition of most commercial kitchen insurance policies.
The BESA TR19 Cleaning Frequency Table
The TR19 standard categorises commercial kitchens into four risk levels, each with a corresponding minimum cleaning frequency:
| Risk Category | Cooking Type | Minimum Frequency | |---|---|---| | Heavy Use | Solid fuel, charcoal, wood-fired | Monthly | | High Use | Wok cooking, high-volume frying | Quarterly (every 3 months) | | Moderate Use | Standard restaurant, pub kitchen | Every 6 months | | Low Use | Light cooking, café, occasional use | Annually |
These are minimum frequencies. Your insurer may require more frequent cleaning, and some underwriters specify their own schedule as a policy condition. Always check your policy wording and speak to your broker if you are unsure.
What Counts as "Heavy Use"?
Heavy use kitchens are those that produce the highest volumes of grease-laden vapour. This includes:
- Solid fuel cooking (wood-fired ovens, charcoal grills)
- High-volume wok cooking (Chinese restaurants, Asian takeaways)
- Continuous frying operations (fish and chip shops, fast food)
- Tandoor ovens
For these kitchens, monthly cleaning is the TR19 minimum. This may seem frequent, but the grease accumulation rates in these environments are significantly higher than in a standard restaurant kitchen. A grease deposit of just 0.8mm in a duct is considered a fire risk under TR19 — and in a high-use kitchen, this level can be reached within weeks.
What Counts as "High Use"?
High use kitchens include most busy restaurant and hotel kitchens where cooking takes place for extended periods each day. If your kitchen operates lunch and dinner service six or seven days a week, you are likely in this category.
For high use kitchens, quarterly cleaning (every three months) is the TR19 minimum. Many insurers require this as a policy condition for restaurants, hotels, and pubs.
What About Moderate and Low Use Kitchens?
Moderate use kitchens — such as a standard pub kitchen, a school canteen operating term-time only, or a care home kitchen — typically require cleaning every six months.
Low use kitchens, such as a small café serving light snacks or a kitchen used only occasionally, may only require annual cleaning. However, even annual cleaning must be documented with a TR19-compliant service report to satisfy insurance requirements.
Why Does Frequency Matter for Insurance?
This is the critical point that many kitchen operators miss. Your commercial kitchen insurance policy almost certainly contains a clause requiring you to maintain your extraction system in accordance with the TR19 standard. If you fail to clean at the required frequency and a fire occurs, your insurer may:
- Decline your claim entirely on the basis that you breached a policy condition
- Reduce the settlement on the basis of contributory negligence
- Void the policy retrospectively if the breach is considered material
This is not a theoretical risk. Kitchen fires caused by grease accumulation in extraction systems are one of the most common causes of commercial property claims in the UK. Insurers are increasingly rigorous about TR19 compliance at renewal and at the point of claim.
How to Determine Your Cleaning Frequency
If you are unsure which category applies to your kitchen, the most reliable approach is to:
- Review your insurance policy — look for any specific cleaning frequency requirements in the policy schedule or endorsements
- Consult the TR19 standard — the BESA TR19 document provides detailed guidance on categorisation
- Ask a qualified TR19 cleaning company — a reputable contractor will assess your system and recommend the appropriate frequency based on your cooking operation
- Speak to your insurance broker — your broker can clarify what your insurer requires and whether your current schedule is sufficient
At BlueTick Extraction Hygiene, our CII-qualified founder reviews your policy requirements as part of every service. We will confirm the appropriate cleaning frequency for your operation and ensure your documentation meets your insurer's expectations.
What Happens If You Clean Less Frequently Than Required?
Beyond the insurance implications, under-cleaning your extraction system creates a direct fire risk. Grease deposits in ductwork act as fuel in the event of a fire. A duct fire can spread rapidly through a building and is extremely difficult to extinguish.
The consequences of a kitchen fire extend far beyond the immediate damage:
- Business interruption — typically 3–12 months for a full kitchen rebuild
- Reputational damage — particularly serious for restaurants and hotels
- Regulatory action — the Health and Safety Executive and local fire authority may investigate
- Personal liability — if the fire causes injury or damage to third parties
Getting Your Cleaning Schedule Right
The simplest way to ensure compliance is to establish a cleaning schedule with a qualified TR19 contractor and stick to it. At BlueTick, we provide:
- A recommended cleaning frequency based on your cooking operation
- Scheduled reminders 4–6 weeks before your next clean is due
- A TR19-compliant service report after every visit
- An insurance compliance review to confirm your schedule meets your policy requirements
If you are not sure when your extraction system was last professionally cleaned, or whether your previous contractor provided TR19-compliant documentation, contact us for a free site survey. We will assess your system and advise on the appropriate cleaning schedule.
Frequently Asked Questions
Q: Can I clean my own extraction system to meet TR19 requirements?
No. TR19 cleaning must be carried out by a qualified contractor with appropriate equipment and training. DIY cleaning does not satisfy the TR19 standard and will not produce the documentation your insurer requires.
Q: What if my insurer requires a different frequency to TR19?
Your insurer's requirements take precedence. If your policy requires quarterly cleaning but TR19 only requires six-monthly cleaning for your kitchen type, you must clean quarterly to maintain your cover.
Q: Does the TR19 frequency apply to all parts of the system?
Yes. The TR19 standard applies to the entire extraction system, including canopy, filters, ductwork, and fan unit. All components must be cleaned at the required frequency.
Q: What documentation do I need to prove compliance?
You need a TR19-compliant service report from a qualified contractor. This must include before-and-after photography, deposit thickness measurements, and a compliance certificate. BlueTick provides all of this as standard.
Q: How long does a TR19 clean take?
This depends on the size and complexity of your system. A small takeaway kitchen might take 2–3 hours; a large hotel kitchen could take a full day or more. We carry out most cleans out of hours to minimise disruption to your operation.