Restaurants — Kitchen Extract Cleaning in Swansea

A restaurant kitchen lives on its reputation and its paperwork, and both run through the extract system. Swansea's dining scene stretches from the Wind Street and Castle Square strip through the Uplands independents and the SA1 waterfront to the Mumbles seafront and the village restaurants of Gower — several hundred kitchens, most of them doing a lunch and a dinner service six or seven days a week.

We arrange TR19-focused extract cleaning quotes for restaurants of every kind across Swansea Bay, from a twenty-cover bistro to a multi-canopy hotel-standard kitchen, through a specialist provider who issues the certification your insurer and fire-risk assessor expect.

Where a restaurant sits under TR19

Most restaurants cook between six and twelve hours a day, which TR19 treats as moderate use and points to a full extract clean every six months. Kitchens with heavy chargrill or wok sections, or those trading a long brunch-to-late-night day, move into the heavy band and benefit from quarterly cleaning. The right answer comes from your actual hours and the grease-depth readings taken at each visit, not a guess.

Insurance, licence and the fire-risk assessment

Three separate documents rely on your extract cleaning records. Your insurance policy almost certainly conditions cover on cleaning to a recognised standard. Your premises licence review can turn on fire safety. And your fire-risk assessment, which the Regulatory Reform (Fire Safety) Order 2005 obliges you to keep current, should record the extract system as a controlled hazard with evidence. The TR19 certificate, photographs and grease readings satisfy all three at once.

The full system, not just the hood

Open kitchens have made the canopy a customer-facing surface, and restaurants generally keep the visible hood spotless. The risk is behind it. A TR19-standard clean covers the canopy and filters, the entire duct run to the outside, and the extract fan, with access panels fitted where a run cannot be reached. If you have not seen a photograph of the inside of your own ductwork, you do not yet know its condition.

Scheduling around service

Cleaning is booked for a closed day or the gap between lunch and evening prep, and a straightforward single-canopy kitchen is typically done in a morning. Seasonal kitchens — the seafront and Gower restaurants that go quiet in January — often use the off-season for a full strip-down and a lighter mid-season check.

Groups and multi-site operators

Several Swansea restaurant groups run three or more sites. Quoting them together puts every kitchen on one documented schedule with aligned renewal dates, one invoice and one set of records — which is exactly what a group insurer or a head-office compliance file wants.

An independent condition report before you commit

If you have taken over a lease and have no idea when the system was last cleaned, an inspection and report — grease readings, photographs, a written condition summary — gives you a baseline before your insurer or landlord asks the question. It is also useful evidence in a dilapidations dispute.

Restaurants across Swansea Bay

We arrange restaurant extract cleaning quotes throughout the city, in St Thomas, Llansamlet and Fforestfach, across Gower, along the Neath and Port Talbot coast and out to Llanelli. See the full list of areas covered or read the TR19 compliance guide.

Areas where we arrange this: Mumbles · Llansamlet · St Thomas · Fforestfach · Penclawdd · all areas

Related services: Canopy Cleaning · TR19 Extract Cleaning · Duct Cleaning · TR19 Compliance Guide

Guides: Landlord or tenant — who pays? · How long a clean takes · What a TR19 certificate costs

Frequently Asked Questions