Question 1

What is TR19® Grease and why does it matter?

Accepted Answer

TR19® Grease is the UK industry specification for managing fire risk in commercial kitchen extract systems, published by BESA (the Building Engineering Services Association — formerly HVCA). It sets out how often kitchen extract systems should be cleaned, the level of cleanliness to be achieved, and the qualifications technicians should hold. Most UK insurers reference TR19® in their policies — meaning if your extract isn't cleaned to this standard and a fire occurs, your claim could be reduced or rejected.

Question 2

Is commercial kitchen ventilation cleaning a legal requirement?

Accepted Answer

There's no single statute that says "you must clean your extract every X months", but the obligation is implicit across several pieces of legislation — the Regulatory Reform (Fire Safety) Order 2005, Regulation (EC) 852/2004 on food hygiene, and the Workplace (Health, Safety and Welfare) Regulations 1992. Failing to keep extract systems clean creates fire and hygiene risks that breach these. Insurance contracts then enforce it commercially through TR19® compliance clauses.

Question 3

Will my insurance still be valid if I don't have a current TR19® certificate?

Accepted Answer

It depends on the policy wording, but for most commercial catering insurance the answer is no. After a fire, insurers will typically ask for your most recent TR19® certificate. If you can't produce one (or it's expired, or the work wasn't done to standard), they're entitled to reduce or reject the claim. We provide a dated TR19® certificate after every extract clean — with photographic evidence — that you can hand to your insurer if asked.

BESA estimates that around 9 in 10 commercial-kitchen fires are linked to grease in extract ducting — which is why insurers take this so seriously.

Question 4

How often does my kitchen extraction system need cleaning?

Accepted Answer

TR19® bases frequency on how heavily the kitchen is used:

- Heavy use (12–16 hrs/day): every 3 months
- Moderate use (6–12 hrs/day): every 6 months
- Light use (2–6 hrs/day): every 12 months

We survey the site before recommending a frequency, and we cross-check it against your insurer's policy wording.

Question 5

Why does it matter who cleans my system?

Accepted Answer

TR19® Grease defines minimum competency standards for technicians, including the BESA Grease Hygiene Technician (GHT) qualification. Insurers are increasingly checking that the contractor who cleaned your system was qualified — a cheaper clean from an unqualified contractor can leave you with a worthless certificate and no insurance cover. Our team is trained to TR19® standards and holds the relevant industry certifications; specific qualifications can be confirmed on request.

Question 6

How do you measure whether my system is actually clean?

Accepted Answer

TR19® Grease defines acceptable cleanliness in microns of grease thickness — the deposit thickness measured at multiple points along the system. The standard sets thresholds (commonly 200 microns in some sections, lower for sensitive areas). After a clean, we measure deposit thickness with calibrated gauges and record the readings on your TR19® certificate alongside photographs. It's the difference between "looks clean" and "verified clean to industry standard."

Question 7

What's the difference between TR19® Grease and TR19® Air?

Accepted Answer

Both are published by BESA. TR19® Grease is the specification for cleaning commercial kitchen extraction systems — it deals with grease build-up and fire risk. TR19® Air is the specification for cleaning general ventilation and HVAC ductwork (offices, hospitals, schools, public buildings) — it deals with dust, microbial growth, and indoor air quality. We work to both standards depending on the system. Kitchens need TR19® Grease; AHUs and supply ducts often need TR19® Air.

Question 8

What is the Vent Hygiene Elite / BESCA scheme?

Accepted Answer

The Vent Hygiene Elite Scheme (operated by BESCA, BESA's certification arm) is a UKAS-accredited certification for ventilation hygiene contractors. Certified companies are independently audited to confirm compliance with TR19® standards. Many insurers and large clients prefer or require Vent Hygiene Elite contractors as a quality benchmark.

Question 9

What's the difference between daily cleaning and a deep clean?

Accepted Answer

Daily cleaning keeps surfaces visibly clean — wipe-downs, mopping, emptying bins. A deep clean reaches the places daily cleaning doesn't: behind and underneath equipment, inside ovens, the interior of canopies, the walls and ceilings around cooking lines, and the extract system. It's what Environmental Health Officers and insurers actually look at when assessing a kitchen.

Question 10

What does a typical deep clean cover?

Accepted Answer

It depends on the agreed specification, but a typical commercial kitchen deep clean covers: all cooking equipment (inside and out), canopy and filters, walls, floors, ceilings, fixed and mobile shelving, sinks and drains, and food-contact surfaces. For a kitchen extract clean, we add the canopy interior, plenum, fans, and accessible ductwork. You always receive the written scope before any work begins — no surprises.

Question 11

Will my kitchen have to close while you work?

Accepted Answer

Almost never during service hours. We typically work overnight or during a planned closure, arriving after service and leaving the kitchen ready for use the next morning. For larger sites we can split the work across multiple shifts. Tell us your hours and we'll plan around them.

Question 12

How long does a deep clean take?

Accepted Answer

A standard pub or small restaurant kitchen is usually 6–10 hours; a large school, hotel, or hospital kitchen 10–16 hours; a multi-site or industrial facility longer. We give a realistic time estimate after a free site survey rather than guessing from photos.

Question 13

What chemicals do you use — are they food-safe?

Accepted Answer

All chemicals used near food-contact surfaces are food-safe and rinsed off thoroughly. We select different products for different surfaces — stronger degreasers for extract ducts, gentler food-safe sanitisers for prep areas. Safety data sheets (SDS) are available on request.

Question 14

What should we do to prepare for your arrival?

Accepted Answer

We do most of the prep ourselves, but it helps if:

- All cooking equipment is cleared down and food is moved away from the work area
- We have 240V power access on site (we convert to 110V for our equipment)
- Someone from your team is contactable for the duration in case of access issues
- Any equipment or system isolations (fans, fire-suppression, gas) are arranged in advance — we can advise on what's needed during the survey

We send a written list before every job so nothing is missed.

Question 15

My extract system doesn't have access panels — can you still clean it?

Accepted Answer

Yes. Older kitchen extract systems often lack the access panels TR19® now recommends. We can either clean what's accessible via the canopy and existing inspection points, or — for systems where compliance is at risk — install retrofit access panels at strategic points in the ductwork. Once fitted, future cleans become quicker, more thorough, and easier to verify.

Question 16

What if your team finds existing damage or a hazard during the clean?

Accepted Answer

We flag it immediately to your site contact and document it in the post-clean report with photographs. Things we commonly flag: damaged fan units, deteriorating ductwork, cracked structural elements, exposed wiring, gas safety concerns, or fire-suppression in disrepair. We don't fix anything outside our scope — but our report gives you clear evidence to take to the appropriate engineer. Genuinely dangerous findings are raised on the day, not buried in paperwork.

Question 17

Do you isolate fire-suppression systems before cleaning?

Accepted Answer

Yes — fire-suppression isolation is part of our standard pre-clean checklist. We don't perform the isolation ourselves (it requires the system's accredited installer), but we'll specify what needs isolating and when, so you can arrange the engineer to attend before our team arrives. After the clean, the same engineer re-arms the system. We don't begin work until isolation is confirmed.

Question 18

Do you do high-level cleaning, and what training do your team have?

Accepted Answer

Yes — we run a dedicated high-level cleaning service for warehouses, atriums, plant rooms, and anywhere requiring work above 2m. Our high-level teams are trained and certified in IPAF (mobile elevated work platforms) and PASMA (mobile access towers), with current working-at-height and harness qualifications. Every job is preceded by a written risk assessment and method statement (RAMS).

Question 19

What is grease filter exchange, and is it worth it?

Accepted Answer

Instead of cleaning grease filters on-site (which is messy and time-consuming for your team), we swap your dirty filters for clean ones on a planned cycle. The dirty filters go back to our facility, are professionally cleaned, and rotate back to you on the next exchange. Result: cleaner kitchens, less downtime, and always-available spares.

Question 20

Do you work in healthcare, schools, or secure sites?

Accepted Answer

Yes. We have specific protocols for each — DBS-cleared staff for schools and secure sites, infection-control-aware procedures for healthcare, and tailored compliance documentation for facilities-management contracts. We work with NHS trusts, large education estates, and major facilities-management contractors across the UK.

Question 21

Can you handle a renovation or builders' clean?

Accepted Answer

Yes. After fit-outs, refurbs, or extensions we remove construction dust, sealants, paint residue, protective films, and prepare the space for handover. We coordinate with site managers around the build programme so we're in and out without delaying the project.

Question 22

Can you clean air-supply systems as well as extract?

Accepted Answer

Yes — we clean supply ductwork, AHUs, and grilles to TR19® Air standards, in addition to grease-extract systems. Clean supply air is critical for indoor air quality and a frequent oversight in routine ventilation maintenance.

Question 23

Will a deep clean help us pass our next EHO inspection?

Accepted Answer

Yes — that's one of the main reasons clients book us. Environmental Health Officers assess your premises against the Food Safety and Hygiene (England) Regulations 2013, including structural cleanliness, equipment hygiene, ventilation condition, and cross-contamination risks. A pre-EHO deep clean addresses the spots they actually look at: inside extractors, behind cooking lines, under and behind equipment, drains, and walls/ceilings in food-prep areas. We also leave behind a dated service record you can show the EHO as evidence of your cleaning regime.

Question 24

Do you clean ovens, fryers, and other individual equipment?

Accepted Answer

Yes — combi ovens, fryers, griddles, salamanders, range cookers, walk-in fridges, ice machines, mixer bowls. Equipment cleans can be booked as part of a deep clean or as a standalone service. We use chemicals appropriate to each surface and finish (stainless steel, ceramic, enamel) and dismantle/reassemble equipment safely where required.

Question 25

Do you handle grease traps and drainage interceptors?

Accepted Answer

Yes — we install, service, and empty grease traps and drainage interceptors on a planned schedule. Trap waste is removed and disposed of through licensed waste carriers in line with environmental obligations. If you don't yet have a grease trap and your water authority requires one, we can advise on the right capacity and install one.

Question 26

Can you decontaminate after a fire, flood, or contamination event?

Accepted Answer

Yes — we offer specialist post-incident decontamination including: smoke and soot removal after fire damage, biohazard cleaning, deep sanitisation after norovirus or other outbreaks, and full kitchen restoration after flood or contamination. We work alongside loss adjusters and insurers and can provide insurance-ready reporting for your claim.

Question 27

What paperwork and evidence do I receive after the clean?

Accepted Answer

You receive a photographic record of every accessed section before and after — these photos are the headline evidence and what insurers and EHOs want to see. Alongside the photos:

- For an extract clean: a TR19® post-clean certificate with pre/post grease-deposit measurements
- For a kitchen deep clean: a service certificate and full photographic record

All documentation is stored digitally and can be re-sent at any time — useful for insurance renewal or an unexpected EHO visit.

Question 28

How long do you keep our records and photos?

Accepted Answer

Photographic evidence is retained for a minimum of one year, and you can request copies at any time during that period at no additional cost. Certificates and TR19® documentation are stored indefinitely on our digital records and can be re-issued on request.

Question 29

How quickly can you respond in an emergency?

Accepted Answer

For genuine emergencies — fire, flood, failed EHO inspection, last-minute audit, pre-opening crisis — we aim to be on site within 48 hours, often sooner depending on location. We hold dedicated capacity in our schedule for emergency response across London, the South East, and the Midlands. Call 0800 0937 840 for the fastest response.

Question 30

Will you remind us when our next service is due?

Accepted Answer

Yes — every planned-maintenance contract includes automatic reminders ahead of each due date. You'll get notice approximately 4 weeks before the service is due so you can confirm or rearrange the slot, plus a follow-up reminder 1 week before. The next due-by date is also recorded on every post-clean report so you always have it on file.

Question 31

How much does a commercial kitchen deep clean cost?

Accepted Answer

It varies widely — a small pub kitchen is a few hundred pounds; a full restaurant or school kitchen scales into the low thousands; large industrial or multi-site facilities go up from there. Every quote is based on a free site survey rather than a generic per-square-foot rate, because no two kitchens are alike. We'll always give you a fully itemised, transparent quote with no hidden charges.

Question 32

Do you offer a free site survey?

Accepted Answer

Yes. We don't quote sight-unseen for any commercial kitchen — every kitchen is different, and a quote based on photos or a phone call is almost always wrong. A surveyor visits, walks through the site with you, checks access, measures the canopy and accessible duct, identifies any pre-existing issues, and you receive an itemised written quote within a few working days. There's no obligation and no charge.

Question 33

What happens if something gets damaged during the clean?

Accepted Answer

Our Terms set out the process: any concerns are raised on site within 3 working days, we investigate, and if we caused the damage, we arrange a repair or fair compensation. Pre-existing wear, lack of maintenance, or equipment faults aren't covered — but we always flag those on the post-clean report so you have a record and can plan ahead.

Question 34

Do you cover multiple sites or work with national chains?

Accepted Answer

Yes. We manage planned-maintenance programmes for hospitality groups, FM contractors, healthcare estates, and education portfolios with dozens of locations. Multi-site clients get a dedicated account manager, consistent reporting across all sites, and aligned cleaning frequencies that match each site's usage profile. Portfolio rates available — talk to us about your sites.

Question 35

What if grease build-up is worse than expected — will the cost go up?

Accepted Answer

The free site survey is designed to avoid this. We assess the actual condition of your system before quoting, so your quote reflects what we'll actually find. In the rare cases where condition is materially worse than the survey suggested (usually because the system hasn't been cleaned in years), we pause and discuss before continuing — you decide whether to proceed with the additional scope or split it over multiple visits. We won't surprise you with a higher invoice.

Question 36

Are you fully insured for the work you carry out?

Accepted Answer

Yes — we hold appropriate Public Liability, Employers' Liability, and Professional Indemnity insurance for the work we carry out. Certificates of insurance are available on request, and we'll send a copy directly to your insurer if needed for pre-approval.

Question 37

Can we change frequency or cancel a planned-maintenance contract?

Accepted Answer

Yes — planned-maintenance contracts can be adjusted. You can increase or decrease frequency between visits with reasonable notice (typically 30 days). Contract cancellation terms are set out in our standard Terms and Conditions; if your circumstances change (site closure, business sale, change of provider), termination is straightforward — no automatic rollovers, no hidden penalties.

Question 38

Who are Bright Hygiene, and why choose you?

Accepted Answer

We've specialised in commercial cleaning and kitchen hygiene for nearly 50 years, working across hospitality, healthcare, education, industrial, and secure-site sectors throughout the UK. Our teams are trained to TR19® standards, IPAF/PASMA certified for high-level work, and DBS-cleared for sensitive environments. 97% of our clients rate our services as excellent.

Question 39

What memberships and accreditations does Bright hold?

Accepted Answer

We hold a range of industry accreditations relevant to our work across commercial kitchen and specialist cleaning. Common accreditations in our sector include BESA membership, BESCA Vent Hygiene Elite certification, SafeContractor / CHAS / Constructionline pre-qualification, and ISO certifications for quality and environmental management. Certificates for our current accreditations are available on request.

Question 40

Is your team DBS-cleared for sensitive environments?

Accepted Answer

Yes — all team members working in schools, healthcare settings, prisons, and other secure sites hold current Enhanced DBS clearance. Clearance certificates can be provided on request before any first site visit.

Question 41

Where do you cover geographically?

Accepted Answer

Bright Hygiene is based in Harlow, Essex (CM20 2EU) and serves London, the South East, and the Midlands as core operating areas. We also support clients with national portfolios — extending coverage UK-wide for multi-site contracts. Tell us where your sites are and we'll confirm whether we cover them directly or through our wider network.

Question 42

What's the onboarding process when we sign up?

Accepted Answer

1. Free site survey — we walk through your kitchen and assess scope
2. Itemised quote with confirmed frequency (one-off or planned maintenance)
3. Service-level agreement (SLA) signed and dated
4. First clean scheduled around your operations
5. Account setup — dedicated account manager, reminder calendar, and access to your post-clean reports

For multi-site contracts we can also run an internal kick-off call so your team meets ours.

Question 43

How does Bright minimise environmental impact?

Accepted Answer

We minimise environmental impact through careful chemical selection (lower-impact products where the application allows), water-efficient cleaning methods, responsible waste disposal via licensed carriers for grease and chemical waste, route planning to reduce travel emissions, and ongoing review of sustainable products as they come to market. See our Sustainability page for the full picture.

Question 44

What is a kitchen extract system, and what does it do?

Accepted Answer

A kitchen extract system is the network of ducts, fans, and filters that draws heat, steam, and cooking fumes out of your kitchen and discharges them safely outside the building. As it works, microscopic particles of grease accumulate on the inside of the ductwork — measured in microns of thickness. Over time this grease becomes the single biggest fire risk in any commercial kitchen, which is why TR19® compliance focuses on removing it.

Question 45

Who in our business is responsible for making sure this is done?

Accepted Answer

Legally and contractually, the duty holder is typically the Responsible Person under the Fire Safety Order — usually the site owner, the operator, or whoever holds the lease. In practice, the day-to-day responsibility tends to sit with: head chefs and ops managers in restaurants, chief engineers or FM contractors in hotels, estates and facilities teams in schools and hospitals. If you're unsure who that is for your site, we can advise during a survey.

Question 46

Will regular cleaning save us money on energy?

Accepted Answer

Yes — though it's a secondary benefit, not the headline reason. A clean extract system pulls air more efficiently, which means the fans don't have to work as hard and your HVAC has less to balance. The bigger savings tend to come from avoiding fire-damage costs, avoiding insurance excesses, and extending equipment life — but energy efficiency is a real bonus.

Question 47

Can my own kitchen team handle a deep clean themselves?

Accepted Answer

For day-to-day surface cleaning, absolutely — that's what your team is best placed to do every shift. But the deep clean — inside the extract system, behind cooking lines, under heavy equipment, into the ductwork — requires specialist training, calibrated equipment for grease-thickness measurement, IPAF/PASMA certification for any high-level access, and a TR19®-compliant verification process. Most insurers also require evidence that an externally accredited contractor did the work. Short answer: your team handles the daily; we handle the deep clean that has to be on record.

Question 48

Does grease build-up attract pests?

Accepted Answer

Yes — and it's one of the most overlooked aspects of extract hygiene. Grease residue is a food source for cockroaches, rodents, and flies. Pests that nest inside warm, fatty ductwork can also block airflow, create cross-contamination risks, and trigger immediate EHO concern. A clean extract system removes both the fire risk and the food source for pests in one go.

Question 49

Do you offer planned maintenance contracts, or just one-off cleans?

Accepted Answer

Both. Most of our clients are on planned maintenance — fixed-frequency cleans (monthly, quarterly, biannual, or annual) at a fixed rate, with automatic reminders before each due date. One-off cleans are also available for new sites, pre-EHO inspections, post-renovation handovers, or anyone changing provider. Either way, the documentation is the same standard.

Question 50

Do you offer hygiene training for our kitchen staff?

Accepted Answer

We offer short on-site training sessions for your kitchen team on day-to-day hygiene, cleaning regimes, equipment maintenance, and how to maintain TR19® compliance between visits. Get in touch to discuss options — for planned-maintenance contract clients, training is often included at no additional charge.

Frequently Asked Questions

Compliance & standards

What to expect & how it works

Specialist services

Documentation & evidence

Cost, contracts & flexibility

About Bright

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