What does TR19 stand for?
TR19 is Technical Report 19, published by BESA, the Building Engineering Services Association. It comes in two parts: TR19® Grease, for kitchen extract systems, and TR19 Air, for general ventilation. When a restaurant, insurer or landlord says “TR19”, they almost always mean TR19 Grease.
Is TR19 a legal requirement?
TR19® itself is not a law. But the Regulatory Reform (Fire Safety) Order 2005 makes whoever runs a commercial premises in England and Wales responsible for assessing and reducing fire risk, and TR19 Grease is the recognised standard insurers, landlords and fire risk assessors use to judge whether a kitchen extract system is being managed. Many insurance policies make regular specialist cleaning of the whole extract system a condition of cover.
In practice that means: if a fire starts in your extract and you can't show a current TR19 certificate, expect a hard conversation with your insurer. If you've already been asked for one, see what your insurer needs or what to do when an EHO or fire risk assessment flags the extraction.
What does a TR19 clean cover?
The whole extract system, from where the grease enters to where the air leaves the building:
- Canopy & plenum: degreased inside and out: the hood you see and the plenum behind the filters.
- Filters: baffle filters removed, deep-cleaned and refitted.
- Ductwork: horizontal runs and risers, cleaned through access panels along the route.
- Extract fan: fan, housing and impellers cleaned, so the system pulls as it should.
- Discharge: cleaned up to where the system exits the building.
A quote that only covers the canopy and filters is not a TR19 clean, however shiny the hood looks afterwards.
How is a TR19 clean measured?
With grease readings, not opinion. The engineer measures grease thickness at set points through the system, using a wet film thickness test for soft grease or a deposit thickness test for hard, carbonised deposits.
- Over 200 microns as a mean across the system: a complete clean is due.
- Over 500 microns at any single point: that area needs cleaning urgently.
- Under 50 microns everywhere after the clean: the standard for a pass.
What's on a TR19 certificate and report?
A proper post-clean report should include:
- A certificate summarising the cleaning work completed
- The system or systems cleaned, and a clear yes or no on whether the whole system was cleaned
- A description or schematic of the system, with access panel and test locations
- Grease readings before and after cleaning at each test point
- Before-and-after photographs at those points
- Any areas that could not be reached, and why
- Recommendations, such as extra access panels or repairs
- The recommended interval and next due date
- Safety data (COSHH) for any cleaning chemicals used
That list follows London Fire Brigade's guidance note GN86 and Aviva's loss prevention standard. Keep the report with your fire risk assessment, and a copy off-site. It's the first thing an insurer, landlord or assessor asks for.
How often is a TR19 clean needed?
It depends on how many hours a day the kitchen cooks:
- 2–6 hours a day: every 12 months
- 6–12 hours a day: every 6 months
- 12–16 hours a day: every 3 months
Heavy-grease cooking can need more. Readings from each clean are used to tighten or relax the interval. More on cleaning frequency.
Who can carry out a TR19 clean?
Look for a contractor on BESA's Vent Hygiene Register (VHR), working to the TR19® Grease specification and issuing a full post-clean report. Nightshift arranges every clean with an independent VHR-registered contractor and keeps track of your next due date.