Takeaways — Kitchen Extract Cleaning in Edinburgh
TR19 extract cleaning quotes for takeaways across Edinburgh, the Lothians, Fife, Falkirk and Stirling.
Takeaway kitchens cook for long hours, often with fryers, grills and woks running at once, and many trade from shop units with flats above. That makes the extract one of the biggest fire risks in the building. We arrange TR19 extract cleaning quotes for takeaways across Edinburgh, the Lothians, Fife and Forth Valley. An independent specialist provider does the work and issues the certificate.
You get one clear quote, a date that suits your opening hours, and paperwork you can show your insurer, your landlord and whoever reviews your fire risk assessment.
Which TR19 frequency band takeaways fall into
TR19 Grease sets minimum cleaning intervals by daily cooking hours: every three months for 12 to 16 hours a day, every six months for 6 to 12 hours and every twelve months for 2 to 6 hours. A takeaway open from lunchtime until late usually sits in the heavy, three-monthly band, while one that opens for evenings only may be six-monthly. BESA says the type of cooking can call for more frequent cleans than the minimum, and deep-frying loads a duct quickly, so the provider's grease readings may point to a shorter interval. See our TR19 compliance guide for the detail.
Fire law, insurers and the flats above
Under the Fire (Scotland) Act 2005 and the Fire Safety (Scotland) Regulations 2006, the duty holder must assess fire risk and act on it, and the Scottish Fire and Rescue Service (SFRS) enforces those duties for most premises. Scottish Government guidance for non-residential premises says grease and fat deposits should be removed from kitchen equipment, including extraction equipment. Where your shop sits under flats or beside other businesses, the Regulations require everyone with duties in shared premises to co-operate and co-ordinate. BESA warns that insurers may refuse a claim when a fire is traced back to poor maintenance.
Your hygiene result is a separate matter. The Food Hygiene Information Scheme, a partnership between Food Standards Scotland and local councils, gives Pass or Improvement Required after a council inspection, and a change of operator at an address needs a fresh assessment. A TR19 certificate is the evidence for the fire side.
What the provider cleans
A full clean covers the canopy and filters, the ductwork all the way to the discharge point and the extract fan. Access panels are fitted where a section cannot otherwise be reached. Grease-depth readings are taken before and after, and TR19 Grease sets a mean of 200 microns as the limit between cleans. You receive a certificate with before-and-after photographs. For the full scope, see TR19 kitchen extract cleaning.
Booking around opening hours and match days
The clean can be booked for the morning before you open or after close on a quiet night. Tell us which day is slowest and whether the fan is reached through a flat, a close or the roof, and the provider will plan access around it. Shops near the two big football grounds may prefer a date away from home matches. Tynecastle Park in Gorgie has been home to Hearts since 1886 and seats 19,852, and Easter Road in Leith, home of Hibernian, seats 20,421.
Owners with more than one shop
If you run several takeaways or a small franchise group, we can arrange one quote covering every unit. Each site gets its own certificate, and dates are set so each shop keeps trading. Where a duct passes through space a landlord controls, agree with them who books the clean, so the whole run is cleaned in one visit rather than in pieces on different days. The cost guide explains what affects the price, including duct length and access.
Takeaways we arrange quotes for
We arrange quotes across the city, from Southside, where the University of Edinburgh has its Central Area, to Fountainbridge, home to Edinburgh Napier's Bainfield student accommodation, and north to Granton. Beyond the city we cover Livingston and Bathgate in West Lothian, Dunfermline and Kirkcaldy in Fife, and Falkirk.
Where we see these kitchens most
Services: TR19 extract cleaning · canopy cleaning · ductwork · filters · what it costs
Frequently Asked Questions
How often should a takeaway extract be cleaned?
Under TR19 Grease, a takeaway cooking 12 to 16 hours a day should be cleaned at least every three months, and one cooking 6 to 12 hours at least every six months. Fryer-heavy menus can justify a shorter interval once grease readings are taken, because BESA says the type of cooking matters as well as the hours.
Can the clean be done without closing?
Usually, yes. It can be booked before opening or after close, so you do not lose a trading session. Tell us your quietest day and how the roof or fan is reached, whether through a flat, a close or a yard, and the provider will plan access around your hours.
Our shop is under flats. Who else needs to be involved?
The Fire Safety (Scotland) Regulations 2006 require people with duties in shared premises to co-operate and co-ordinate. If the duct runs through space your landlord or neighbours control, agree access before the date is fixed, so the provider can deal with the whole run to the discharge in one visit.
Does a TR19 certificate affect our food hygiene result?
Not directly. The Food Hygiene Information Scheme, run by Food Standards Scotland with local councils, gives Pass or Improvement Required after a council food safety inspection. The TR19 certificate is the evidence your fire risk assessment and insurer look for, so keep both records but treat them separately.
Who actually does the work?
We arrange TR19 extract cleaning quotes and pass your enquiry to an independent specialist provider. A specialist provider does the work and issues the certificate, with before-and-after photographs and grease readings. You deal with one quote, and the certificate goes in your fire safety records for SFRS and your insurer.
Get a Free Edinburgh Kitchen Extract Cleaning Quote
Send us your kitchen details and we'll arrange a tailored, no-obligation quote from a specialist TR19 provider — usually the same day.