Emergency callout · South East England
07404 43453424/7 Emergency Kitchen Extraction Callout
Call at any hour, any day of the year. You get an arrival window before you hang up. Kitchens don't wait. Neither do we.
What is an emergency extraction callout?
An emergency extraction callout is an engineer sent to a commercial kitchen at any hour, on the day the extract system fails, because the kitchen cannot safely serve without it. The engineer diagnoses the fault on site, gives a price before starting, and puts it right on that visit wherever the parts allow.
What happens when you call
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01
You describe what the kitchen is doing
Not what the fault is called. "It has stopped" or "it is not pulling the smoke away" is enough to start.
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02
We tell you whether it needs tonight or tomorrow
Some faults are worth an engineer at midnight and some are not. We say which before anyone is booked.
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03
You get an arrival window before the call ends
A window, not a half day slot, and given while you are still on the phone rather than texted later.
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04
The price is agreed on site before work starts
The engineer finds the fault, says what it costs to put right, and waits for a yes. Parts are discussed on the visit, not discovered in the invoice.
Is this an emergency, or can it wait until morning?
An out of hours visit costs more than a booked one, so here is the honest split. Nobody in this trade publishes it.
Call tonight
- Smoke or steam is staying in the kitchen instead of leaving it.
- There is a burning smell off the canopy, the fan or the duct run.
- The gas interlock has shut the appliances down and will not reset.
- The system has tripped the breaker more than once tonight.
This can wait until morning
- The fan is noisy or vibrating but still moving air.
- The kitchen feels slow and hot, and service still finishes.
- A switch or a speed setting is intermittent while the fan runs.
- The grease clean is overdue or the certificate has expired.
Unsure which column you are in? Describe it on the phone and we will tell you. Being talked out of a callout at eleven at night is a better outcome for both of us than an engineer sent for a loose belt.
The extraction has stopped. What do I do before the engineer arrives?
Four things, in this order. None of them needs a tool.
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01
Stop cooking under a canopy that has stopped extracting
Heat, steam and grease-laden air have nowhere to go, and the grease in the run is the part that carries a fire.
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02
Isolate it if it is smoking, sparking or smells of burning
Use the isolator by the canopy or the local switched fused spur. Do not run a system that is smoking, and do not keep resetting a breaker that has tripped: it tripped for a reason.
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03
Leave the gas interlock alone
If it has dropped the appliances, it is doing its job. Bypassing it removes the protection that stops gas burning under a canopy with no airflow above it.
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04
Find the isolator, and photograph the control panel
Where the isolator is, and what the panel lights are showing, decides which part travels with the van rather than being fetched later.
Scope We work on the ventilation side: canopy, filters, ductwork, fan and the controls around them. Work on the gas appliances themselves is Gas Safe registered work and we do not carry it out. How the interlock works.
What does an out of hours callout cost?
- Repair callout
- From £199 +VAT
- Most faults fixed on the first visit.
No survey fee. A price is agreed before work starts, not after.
A repair callout starts at £199 +VAT and labour beyond it runs at £80 +VAT an hour, with parts quoted separately and always before they go on. No separate night rate is published here, because we would be inventing it. You get the figure for your job instead, said out loud before an engineer sets off and again on site before anything is opened. How a repair visit works.
Where do you cover?
South East England, from a van carrying the common failure parts. Whether we can reach your kitchen tonight is answered on the call rather than promised on a page. No per-town arrival figure appears on this site because none has been measured, and an invented one is worth nothing to a chef at two in the morning.