Whether you run a seafront bistro on the Mumbles Mile or a busy takeaway off the Kingsway, the same question comes up at insurance renewal: how often does the kitchen extract system need cleaning? TR19 gives the answer in plain terms.
Frequency by how hard the kitchen works
TR19 ties the cleaning interval to daily cooking hours:
- Light use, under 6 hours a day — clean every 12 months. Think an Uplands brunch café or a small Gower tearoom.
- Moderate use, 6 to 12 hours — every 6 months. Most Swansea restaurants, hotels and pubs.
- Heavy use, 12 hours or more — every 3 months. Kingsway takeaways, chip shops and high-turnover city kitchens.
Swansea's seasonal swing
Tourism makes a real difference here. A Gower holiday-park kitchen or a Mumbles seafront restaurant can be light-use through winter and jump to heavy-use across a busy summer. It's worth reviewing the schedule before the season rather than cleaning to a fixed annual date that no longer fits.
Why the interval is non-negotiable
Grease builds quietly inside the system and is a leading cause of kitchen fires. Insurers treat documented, in-date cleaning as proof the system is maintained — so the right frequency protects both the building and any future claim. Our TR19 extract cleaning includes grease readings and a certificate so you can prove the interval was met.
Frequently Asked Questions
How do I work out my usage category?
Count the hours a day your cooking line is actually in use — under 6 is light, 6–12 moderate, 12+ heavy. We can confirm this during a free quote.
Should I clean more often in summer?
If your trade jumps over the Swansea and Gower tourist season, yes — review the schedule before the busy months rather than sticking to a fixed annual date.