Kitchen extract cleaning in London
Central London runs more commercial kitchens per square mile than anywhere else in the UK. Soho alone packs hundreds of restaurants into a few streets around Old Compton Street, Dean Street and Wardour Street, with Chinatown's woks and charcoal grills on Gerrard Street next door. Covent Garden, Leicester Square and the Strand serve theatre crowds on tight turnarounds, while the City feeds office workers from Leadenhall Market, Broadgate Circle and the food halls around Liverpool Street. South of the river, Borough Market, Bermondsey Street and the South Bank add another dense cluster of kitchens, many of them in listed buildings with long, awkward duct runs.
That density shapes the work. A charcoal or wok kitchen in Chinatown will hit the TR19 heavy-use threshold and need cleaning every three months; a hotel banqueting kitchen in Mayfair or a members' club in St James's may sit at six; a small office cafe in Holborn could be fine on twelve. Landlords, managing agents and franchisors across the West End increasingly ask for the certificate before renewing a lease or a licence, and insurers expect it after any claim. We arrange TR19 kitchen extract cleaning through vetted contractors who know how to work around night-time noise limits and shared risers.
Compliance in London
Environmental health for the West End sits with Westminster City Council, the Square Mile is covered by the City of London Corporation, and Borough and Bankside fall under Southwark Council; all three send EHOs who will ask when the extract was last cleaned and want to see the report. London Fire Brigade's fire safety inspectors take a particular interest in grease-laden ductwork that passes through shared risers in mixed-use buildings, which describes much of Soho and the City. Loss adjusters handling a London kitchen fire claim will ask for the TR19 certificate and the grease-thickness readings before they accept liability, so a missing report can turn a covered loss into an argument. Keeping the paperwork current is cheaper than the alternative.
How it works for a London kitchen
Tell us the postcode, the type of cooking and roughly how many covers you serve, and we will match you with a London contractor who works nights and early mornings as standard. Most central London quotes come back the same working day. The specialist we assign carries out the clean to TR19 Grease, photographs every access point before and after, and issues the certificate you can hand to your landlord or insurer. We log the next due date and remind you before it arrives. Request your London quote to get started.
Services we arrange here: Kitchen Extract Cleaning · Canopy Cleaning · Ductwork Cleaning · Extractor Fan Cleaning · Filter Cleaning and Replacement
Also covering the towns around London
Camden Town · Chelsea · City of London · Islington · Kensington · Notting Hill · Paddington · Westminster
Nearby: Westminster · Southwark · Camden · Islington · Kensington · Chelsea · Shoreditch — all covered from London. Other cities in London: North London · South London · East London · West London
Frequently asked questions
Can the clean be done overnight so my Soho restaurant does not lose a service?
Yes. Almost every clean we arrange in central London happens after last orders or before the morning prep shift, because daytime access in the West End is rarely practical. The contractor will agree a start time with you, isolate the fan, and have the kitchen back in service before your staff arrive. Parking and loading restrictions are their problem to solve, not yours.
My City landlord wants a TR19 certificate before renewing our lease. What do I actually need?
You need a post-clean report showing grease-depth readings at set points along the system, photographs of each section before and after, a note of any areas that could not be reached, and a next-due date based on your cooking hours. The TR19 certificate guide explains each element, and the contractor we assign produces all of it as standard.
How often does a Chinatown wok kitchen need its extract cleaned?
Kitchens cooking over high heat for twelve or more hours a day fall into the heavy-use category under TR19, which means a clean every three months. Wok ranges and charcoal grills throw off far more grease vapour than a sandwich bar, and it condenses quickly in the first few metres of duct. Quarterly cleaning keeps the system within the grease-thickness limit and keeps the certificate valid.