TR19 Air and Grease Compliance Checklist: What Every Facilities Manager Should Know

Managing commercial ventilation systems involves more than arranging occasional cleaning.

Facilities managers need to understand what ventilation systems are installed, how they are used, their current condition and what inspection or maintenance may be required.

For general ventilation systems, TR19 Air provides a specification for internal cleanliness and hygiene management. For commercial kitchen extraction systems, TR19 Grease focuses specifically on fire-risk management associated with grease accumulation.

This practical checklist can help facilities managers review the key areas of ventilation hygiene, ducting maintenance and kitchen extraction management.

What Is TR19 Air?

TR19 Air sets out best-practice requirements for managing the internal cleanliness and hygiene of ventilation systems in commercial and public buildings.

It covers areas such as risk assessment, inspection, testing, cleaning and verification of ventilation system cleanliness. The current BESA specification was updated in March 2026.

The exact maintenance requirements will depend on the type of ventilation system, its use, condition and operating environment.

What Is TR19 Grease?

TR19 Grease is a separate specification focused on managing the fire risk associated with grease accumulation within commercial kitchen extraction systems.

Kitchen extraction systems are exposed to grease, oil vapours and cooking particles every day. Without appropriate inspection and cleaning, deposits can accumulate inside canopies, fans and extraction ductwork.

This is why kitchen extraction should be managed differently from general air ventilation systems.

TR19 Air & Grease Compliance Checklist

1. Identify All Ventilation Systems

The first step is understanding what systems are present within the building.

These may include:

• General ventilation systems

• Supply and extract systems

• Air handling units

• Heat recovery systems

• Kitchen extraction

• Laundry extraction

• Commercial ducting

• Other mechanical ventilation systems

Create a clear record of each system and its location.

This makes it easier to plan appropriate inspections and maintenance.

2. Understand How Each System Is Used

Not every ventilation system has the same cleaning requirements.

Consider:

• Building type

• Occupancy

• Operating hours

• Type of activity

• System design

• Environmental conditions

• Previous maintenance history

A busy commercial kitchen, for example, will have very different contamination risks from a standard office ventilation system.

3. Assess the Condition of the Ventilation System

Look for signs that the system may require attention.

These can include:

• Visible dust or contamination

• Grease deposits

• Reduced airflow

• Unusual odours

• Damaged components

• Poorly maintained filters

• Restricted access

• Previous inspection concerns

Visible contamination does not always mean that the entire system needs cleaning, so professional assessment may be appropriate where the condition is unclear.

4. Check Your Ducting Access

Suitable access is an important part of maintaining ventilation systems.

Facilities managers should consider whether the ducting can be safely inspected and cleaned where required.

For kitchen ventilation systems, HSE guidance specifically highlights the importance of suitable access to ductwork so that regular cleaning can prevent accumulation of grease and other deposits.

If access is inadequate, an appropriate access-panel solution may need to be considered.

5. Review Your Cleaning Requirements

Cleaning frequency should not simply be chosen because another building follows the same schedule.

The appropriate approach depends on the system and how it is used.

For general ventilation, inspection and contamination assessment can help determine whether cleaning is required.

For commercial kitchen extraction, grease production and cooking intensity are particularly important factors.

6. Pay Special Attention to Commercial Kitchen Extraction

Commercial kitchen extraction systems require additional consideration because grease can accumulate inside the system.

Grease may be found on:

• Canopies

• Filters

• Plenums

• Fans

• Extraction ducting

• Other internal components

TR19 Grease specifically addresses fire-risk management associated with grease accumulation within kitchen extraction systems.

7. Consider Fire Safety in Commercial Kitchens

Fire safety in commercial kitchens should be part of a wider risk-management programme.

Businesses should consider:

• Regular extraction cleaning

• Grease filter maintenance

• Appropriate access to ducting

• Fire-risk assessments

• Cleaning records

• Equipment maintenance

• Appropriate inspection and verification

HSE guidance states that kitchen ventilation systems should be designed to discourage the accumulation of dirt and grease and should provide suitable access for regular cleaning.

8. Check Filters and Accessible Components

Filters are an important part of many ventilation and extraction systems.

Facilities managers should ensure that filters are inspected, cleaned or replaced according to their requirements.

However, filter cleaning alone does not mean the complete extraction system is clean.

Grease can still accumulate further inside kitchen extraction ducting, which is why the wider system needs to be considered.

9. Keep Inspection and Cleaning Records

Good documentation is an important part of professional ventilation management.

Records may include:

• Inspection date

• Cleaning date

• Areas inspected

• Areas cleaned

• Inspection findings

• Photographs

• Test results

• Post-clean verification

• Recommendations

• Relevant reports or certification

Clear records help facilities managers understand what work has already been completed and plan future maintenance.

BESA's current TR19 Air specification also includes post-clean reporting requirements.

10. Review Your Maintenance History

Look at previous inspection and cleaning records.

Ask:

• When was the system last inspected?

• When was it last cleaned?

• What contamination was found?

• Were any recommendations made?

• Were access panels required?

• Were any problems identified?

• Has the system's use changed?

A maintenance history can help identify patterns and determine whether further assessment is appropriate.

TR19 Air Checklist for Facilities Managers

Use this quick checklist for general ventilation systems:

•  Ventilation systems identified

•  System use recorded

•  System condition assessed

•  Ducting access reviewed

•  Filters checked

•  Contamination assessed

•  Cleaning requirements reviewed

•  Inspection records maintained

•  Cleaning records maintained

•  Post-clean documentation retained

•  Future maintenance planned

TR19 Grease Checklist for Commercial Kitchens

For commercial kitchen extraction systems:

•  Kitchen extraction system identified

•  Cooking type recorded

•  Operating hours reviewed

•  Grease accumulation assessed

•  Canopy checked

•  Filters checked

•  Extraction ducting inspected

•  Access points reviewed

•  Cleaning frequency reviewed

•  Fire-risk considerations reviewed

•  Cleaning records maintained

•  Post-clean verification/documentation retained

When Should a Professional Assessment Be Considered?

A professional assessment may be appropriate when:

• The system has not been inspected for a long period

• There is visible contamination

• Airflow has reduced

• Unusual odours are present

• Grease deposits are visible

• Previous inspection findings have not been resolved

• Ducting access is inadequate

• The building's use has changed

• Maintenance records are incomplete

The correct solution may involve cleaning, repair, improved access or further investigation depending on the condition of the system.

Why Facilities Managers Should Not Treat Every System the Same

One of the most important things to understand is that TR19 Air and TR19 Grease serve different purposes.

TR19 Air addresses the internal cleanliness and hygiene management of general ventilation systems.

TR19 Grease specifically addresses the fire-risk management of grease accumulation within commercial kitchen extraction systems.

Understanding this difference helps facilities managers choose a maintenance approach that matches the actual ventilation system.

Final Thoughts

Effective ventilation management requires regular assessment, appropriate cleaning, good documentation and a clear understanding of the systems operating within a building.

For general ventilation, TR19 Air provides a recognised framework for internal cleanliness and hygiene management.

For commercial kitchen extraction, TR19 Grease provides a specific approach to managing the fire risks associated with grease accumulation.

From offices and healthcare facilities to restaurants, hotels, schools and food production sites, each ventilation system should be assessed according to its use and condition.

At Canopy Cleaning Services, we provide professional ventilation, ducting, TR19 Air, TR19 Grease and commercial extraction cleaning services across London and surrounding areas.

If you are unsure about the condition of your ventilation or kitchen extraction system, contact our team to discuss your requirements and request a quotation.

Need Professional Ventilation or Extraction Cleaning?

Contact Canopy Cleaning Services today for a professional quotation.