Pub kitchens are often busy, small and hot. Menus change, staff come and go, and the extract is easy to take for granted until something goes wrong. They may have been fitted into an old building, with ducts that run through cellars, roof spaces or upstairs rooms. That makes the extract easy to forget and hard to reach. This checklist breaks the job down into simple routines, so grease doesn’t build up unseen and you have the records to prove the system is looked after.
Every day
- Check the grease filters are all in place and seated properly.
- Wipe the canopy edges and the outside of the hood.
- Empty grease cups and drip trays.
- Make sure the extract fan is running whenever you cook.
- Look and listen. Smoke hanging in the kitchen, grease drips or a new noise from the fan are early warning signs.
Every week
- Clean the grease filters, or swap them for clean ones. Busier kitchens may need this more often. Our grease filter guide covers how.
- Wipe inside the canopy as far as you can safely reach.
- Check the area around the range and fryers for build-up on walls and ceilings.
- Check that any grease trap under the sink is being emptied. See grease traps explained.
Every clean cycle
Book a full TR19® Grease clean of the whole system, including ductwork, fan and discharge. BESA gives minimum intervals based on daily use: every 3 months for 12 to 16 hours a day, every 6 months for 6 to 12 hours, and every 12 months for 2 to 6 hours (BESA). A pub serving food from lunch until late evening may well fall in the heavy band. Grease readings taken at each visit show whether your interval is right.
If the duct runs through parts of the building that are hard to reach, ask whether extra access panels are needed so every section can be cleaned.
Need it done? Duct Doctor cleans and tests kitchen extract and ventilation systems across London and the South East, with a certificate and photo report after every clean. Get a fixed quote.
Once a year, at least
- Have any fire dampers in the ductwork drop tested. BESA says fire dampers should be tested at least annually (BESA).
- Review the kitchen in your fire risk assessment, including the extract.
- Check your insurance policy wording for any extract cleaning conditions.
- Have the extract fan checked for wear, vibration and noise. See extract fan problems.
Records to keep together
Keep one folder, paper or digital, with:
- each TR19 certificate and post-clean report, with photos
- grease readings from each visit
- any areas recorded as inaccessible, and what you did about them
- fire damper test records
- filter cleaning or exchange logs
When a fire risk assessor, insurer or EHO asks, you can hand over the folder instead of hunting for paperwork. It also helps a new manager pick up where the last one left off.
If your pub is leased or tied, check who is responsible for what under the lease. Our landlord and tenant guide covers the questions to ask.
Getting help
Duct Doctor cleans pub kitchen extracts across London and the South East, working after closing time, overnight or before opening, so the kitchen is ready for service. Every clean comes with a TR19® certificate and a photo report. See our restaurants and pubs page or ask for a quote.
Quick answers
Is cleaning the filters enough?
No. Filters catch some grease, but some always passes into the duct, fan and discharge. Those need a full clean too.
What if we only serve food at weekends?
Lighter use may mean a longer interval. Grease readings will confirm whether it’s enough.
Who keeps the certificate?
Whoever manages the premises should keep it in the maintenance log, with a copy for the landlord if the lease requires it.
Related services
More advice
- Restaurant Kitchen Extract Cleaning: A Guide
- How Often Should a Kitchen Extract Be Cleaned?
- Grease Filter Cleaning: How Often and How
- Landlord or Tenant: Who Cleans the Kitchen Extract?
- All advice
This guide is general information. It isn’t legal or insurance advice: check your own policy wording and lease, and speak to a qualified adviser about your fire risk assessment.