DUCT CLEANING & TR19
Abergavenny Fine Foods - Abergavenny, South Wales, NP7
Client's Challenge
Abergavenny Fine Foods identified a critical build-up of grease and oil contamination within the fryer room extraction system, including the main steam/filter unit, ductwork route, and discharge points.
The contamination presented multiple operational and compliance risks, including increased fire risk, reduced extraction efficiency, hygiene concerns within a food production environment, and the potential for unplanned downtime if ventilation performance deteriorated further.
The client required a specialist contractor capable of delivering a controlled, TR19-compliant clean, supported by measurement, documentation, and reporting aligned with ventilation hygiene requirements.
Assessment & Planning
APT ICC met with the client on site to review the fryer room extraction system, assess contamination levels, and evaluate access via existing inspection hatches and high-level vent points.
Grease thickness levels, contamination hotspots, access constraints, and
waste handling requirements were assessed. A documented cleaning sequence was agreed with the client, with TR19 reporting requirements built into the programme from the outset to ensure compliance readiness upon completion.
Methodology
The extraction and duct cleaning works were delivered using a staged, controlled approach:
1. Establishment of an isolated working zone and protection of surrounding equipment.
2. Opening of inspection hatches along the duct run using lift access.
3. Application of heavy-duty degreasing chemistry to loosen grease and oil deposits.
4. Mechanical removal of residues using brushes, scrapers, and cloths.
5. Cleaning of ceiling-level extraction vent grills and contaminated high-level surfaces.
6. Cleaning through void spaces and up to the exhaust stack termination.
7. Post-clean grease thickness re-measurement, photographic capture, and schematic system mapping for reporting.
This approach ensured effective grease removal while maintaining hygiene control within a food production environment.
Site Access & Logistics
Equipment
• Lift access equipment
• Industrial vacuum and residue catcher unit
• Hand tools including scrapers, brushes, and cloths
• Mechanical washers where suitable
Chemicals
• Ultraclean Mb
• Bi-Active Floral
All products used were APT in-house formulations, selected for effectiveness
while remaining suitable for historic and sensitive surfaces.
The Results
• Hazardous grease build-up removed from extraction system and ductwork
• Fire risk significantly reduced
• Improved airflow and ventilation efficiency
• Fryer room returned to a clean, safe operational standard
• TR19 documentation supported by measurements, photos, and system mapping
