TR19 Kitchen Extraction Cleaning FAQs

TR19 is BESA's specification for keeping ventilation systems clean inside; the part for commercial kitchens is TR19 Grease. It sets out how an extraction system should be inspected, cleaned and recorded, and how often, by hours of cooking a day. It is guidance, not law. It matters because grease builds up inside ductwork where nobody can see it, a fire that starts there can spread through the building, fire risk assessors and environmental health officers use TR19 as the benchmark, and many commercial kitchen policies carry a cleaning condition that a TR19 certificate is used to evidence.

BESA TR19 Grease sets the interval by how many hours a day the kitchen cooks: every 3 months for 12 to 16 hours, every 6 months for 6 to 12 hours, every 12 months for 2 to 6 hours. Hours are the rule; a busy takeaway or pub kitchen is a typical heavy-use example, and a school or office kitchen a typical light one. Your insurance policy may set its own interval, and where it does, that is the one to follow.

No. TR19 is BESA guidance, not legislation. The legal duty is to manage fire risk under the Regulatory Reform (Fire Safety) Order 2005, and cleaning to TR19 is the recognised way to show the grease in your extraction has been dealt with.

Wet film thickness (WFT) testing measures the depth of grease on a duct, canopy or fan surface with a deposit thickness gauge, often a wet film comb, read in microns. Readings are taken at named points before cleaning and again after, at the same points, so the report shows what was removed where. There is no single pass figure that suits every system, so our reports give the readings, the reduction and the compliance wording recorded on the day, rather than a number on its own. WFT readings are included as standard in our post-clean reports.

After every clean, BlueTick Extraction Hygiene provides a comprehensive TR19-compliant service report including: a full system description and access point locations; pre-clean and post-clean photographs of all areas; wet film thickness test results with before/after measurements; a record of all components cleaned (canopy, filters, ductwork, fans, discharge points); any observations or recommendations for remedial work; and a signed compliance certificate confirming TR19 standard has been achieved. This documentation is set out for your insurer and your fire risk assessment records.

A full TR19-compliant clean covers every component of the extraction system: kitchen canopy and hood (internal and external surfaces); baffle filters and mesh filters; grease traps and collection channels; all accessible ductwork (horizontal and vertical runs); duct access panels and inspection hatches; extraction fans and motor housings; discharge points and external louvres; and grease containment systems. We photograph every area before and after cleaning to provide complete evidence of the work carried out.

TR19 requires adequate access to clean ductwork effectively, so systems without panels present a compliance problem rather than just an inconvenience. We can install access panels at appropriate intervals during the cleaning visit, which then allows proper cleaning and future inspections. This is a common situation in older installations, and adding panels is far more cost-effective than the fire risk of leaving sections uncleaned.

The TR19 standard applies equally to care home kitchens as to any other commercial cooking environment. However, care homes registered with CQC may face additional scrutiny around maintenance records during inspections, and fire safety is weighted heavily given vulnerable residents. Care home operators should ensure TR19 documentation is readily accessible for both CQC and fire authority inspections.

Dark kitchens and delivery-only operations are subject to identical TR19 requirements as traditional restaurants. The fire risk from grease-laden ductwork is the same regardless of whether customers dine on-site. These operations often run extended hours with high-volume cooking, which can actually mean more frequent cleaning is needed than in traditional restaurants with quieter service periods.

Grease accumulates in extraction ductwork as cooking vapours cool and condense on internal surfaces. Over time, this creates a highly flammable layer that can ignite from a single spark, a flash of flame from the cooking surface, or even from the heat of normal cooking operations. Once ignited, a grease fire in ductwork can spread rapidly through the entire extraction system and into the building structure, often bypassing fire suppression systems designed only for the cooking area. Commercial kitchen fires are the most common cause of serious fires in the hospitality sector in the UK.

The consequences of neglecting extraction system cleaning can be severe: fire risk — grease-laden ductwork is a primary cause of commercial kitchen fires; insurance invalidation — most commercial kitchen insurance policies require TR19-compliant cleaning, and failure to comply may result in claims being rejected; enforcement action — Environmental Health Officers and Fire Safety Officers can issue improvement notices or prohibition orders; business closure — a serious fire or enforcement action could force your business to close; and personal liability — as the Responsible Person under fire safety legislation, you could face prosecution.

Yes, significantly. Your fire risk assessment must consider the fire risk posed by your kitchen extraction system. A TR19-compliant cleaning schedule, supported by documented service reports, demonstrates that you are actively managing this risk. Fire risk assessors will review your cleaning records as part of their assessment. Maintaining TR19 compliance and keeping your service reports on file is one of the most important steps you can take to achieve a satisfactory fire risk assessment outcome.

Most commercial kitchen insurance policies include a condition requiring the extraction system to be cleaned and maintained to TR19 standard. Insurers may request evidence of compliance at renewal, following a claim, or during a policy review. Failure to provide TR19 compliance certificates when requested could result in your claim being rejected or your policy being voided. Our service reports are specifically designed to meet insurer documentation requirements.

BlueTick Extraction Hygiene was founded by a CII (Chartered Insurance Institute) qualified professional who also works alongside Focus Insurance Services, an FCA-regulated commercial insurance brokerage. This means we understand exactly what insurers require from a compliance report — not just what looks good on paper. Our reports include the specific data points, photographic evidence, and measurement records that underwriters look for when assessing a claim. We can also liaise directly with your insurer or broker if compliance questions arise.

Yes. At renewal, insurers assess the risk profile of your business. A history of TR19-compliant cleaning, supported by documented service reports, demonstrates responsible risk management and can support a favourable renewal outcome. Conversely, gaps in your cleaning records, or evidence of non-compliant cleaning, may lead to increased premiums, additional policy conditions, or difficulty obtaining cover. We recommend keeping all TR19 service reports on file for a minimum of three years.

Our founder is CII-qualified and works alongside Focus Insurance Services, an FCA-regulated commercial insurance brokerage. Whilst BlueTick Extraction Hygiene focuses on extraction system cleaning and compliance, we can signpost you to Focus Insurance Services for a review of your commercial insurance arrangements. This is entirely optional and separate from the cleaning service. Please note that any insurance review would be conducted by Focus Insurance Services as a regulated activity — we do not provide insurance advice as part of the extraction cleaning service.

Many commercial insurers now request evidence of extraction system maintenance, particularly after fire-related claims have been declined due to poor maintenance records. Provide your insurer with the full post-clean report including photographs, grease deposit thickness readings, and the certificate of compliance. Keep these documents for at least three years, as insurers may request historical maintenance records when reviewing or renewing policies.

We work with any business operating a commercial kitchen, including: restaurants and cafés; pubs, bars, and gastropubs; hotels and conference venues; takeaways and fast food outlets; care homes and residential facilities; schools, colleges, and universities; hospitals and healthcare facilities; staff canteens and workplace catering; event venues and function rooms; and contract catering operations. Whether you operate a single kitchen or multiple sites, we can accommodate your requirements.

Yes. Every clean is carried out by Umair Hussain, who holds the BESA Academy Grease Hygiene Technician (GHT3) and Grease Hygiene Operative (GHO3) qualifications. We carry full public liability insurance to £5 million, professional indemnity insurance, and employers' liability insurance as required by law. He also holds the CII Level 3 Certificate in Insurance, so the documentation is written by someone who knows what insurers and fire risk assessors look for.

Yes. We offer a free, no-obligation site survey for all new clients. During the survey, we assess your extraction system layout, identify all access points, evaluate the level of grease accumulation, and determine the scope of work required. This allows us to provide an accurate, itemised quotation with no hidden costs. We will also advise on the appropriate cleaning frequency for your operation and any remedial work that may be required.

Yes. We have experience working with a wide range of extraction system configurations, including systems with limited access, complex ductwork runs, high-level installations, and older systems where access panels may not have been installed to current standards. Where standard access is insufficient, we can install additional access panels to ensure the entire system can be cleaned and inspected to TR19 standard. We will identify any access issues during the initial site survey.

Yes. We offer planned maintenance programmes tailored to your kitchen's usage level and insurer requirements. A planned programme ensures your cleaning schedule is maintained consistently, your compliance records are kept up to date, and you receive advance notice of upcoming service visits. Planned maintenance clients receive priority scheduling and a dedicated account contact. We can also manage your compliance documentation on your behalf, providing reminders when the next clean is due.

Switch off all extraction equipment and allow canopy surfaces to cool before we arrive. Cover or remove any open food items from the immediate area below the canopy. Ensure clear access to all sections of the ductwork, including any access panels in ceiling voids or on the roof, and have someone available who can provide access to locked plant rooms or roof areas.

Heavily neglected systems sometimes require a remedial clean followed by a return visit, particularly where grease has carbonised or hardened deposits have formed. We will be clear during the initial assessment if this is likely, and the post-clean report will note any areas requiring follow-up work. Severely degraded systems may also need component replacement rather than cleaning, which we can advise on but would be carried out by your ventilation contractor.

Yes. We understand that kitchen downtime has a direct impact on your business. We offer flexible scheduling including early morning starts, late evening and overnight cleaning, and weekend appointments to minimise disruption to your operations. Out-of-hours cleaning is available at no additional premium for planned maintenance clients. We will work with you to find a schedule that suits your operational requirements.

The duration of a clean depends on the size and complexity of your extraction system, the level of grease accumulation, and the number of access points. As a general guide, a straightforward single-canopy system in a small restaurant may take 2–4 hours. A larger system with extensive ductwork, multiple canopies, or significant grease accumulation may take 6–8 hours or require multiple visits. We will provide a realistic time estimate as part of your free site survey.

The simplest way to get a quote is to request a free site survey. Contact us by phone on 07840 992 246, by email at info@bluetickhygiene.co.uk, or by completing the contact form on our website. We will arrange a convenient time to visit your premises, assess your extraction system, and provide a detailed, itemised quotation. There is no obligation to proceed, and the survey is completely free of charge.

No, the extraction system must be switched off during cleaning, which means cooking operations need to stop. Most commercial kitchens schedule TR19 cleans overnight or during regular closure days to avoid disruption. For 24-hour operations, we work with you to find the lowest-impact window, though some operational pause is unavoidable for safety and effectiveness.

The main factors are the length and complexity of the ductwork run, the number of access points required, the current level of grease buildup, and whether access panels need to be installed. A simple canopy-to-fan system in a small café costs considerably less than a multi-branch system serving several cooking stations with roof-mounted plant. We provide fixed quotes after assessing your specific installation.

We cover commercial kitchens within 70 miles of Peterborough: regularly across Cambridgeshire, Lincolnshire, Northamptonshire, Rutland, Leicestershire, Nottinghamshire and Bedfordshire, including Cambridge, Leicester, Nottingham, Northampton, Milton Keynes, Lincoln, Bedford and King's Lynn, and further out to Norwich, Coventry, Derby, Luton and Chelmsford and the edge of Birmingham. If you are further out and have several sites or a contract, contact us to discuss.

Yes. We work with multi-site operators including restaurant groups, pub chains, care home groups, and contract caterers. For multi-site clients, we can coordinate cleaning schedules across all locations, provide consolidated compliance reporting, and offer preferential pricing. Please contact us to discuss your requirements and we will prepare a tailored proposal.