Kitchen Hood Cleaning Toronto

Kitchen hood cleaning in Toronto is not just a hygiene task — it is a critical fire safety requirement. Grease accumulation in commercial kitchen exhaust systems is the leading cause of restaurant fires in Canada. The National Fire Protection Association standard NFPA 96 mandates regular inspection and cleaning of commercial cooking ventilation systems, and Toronto Fire Services and your commercial property insurer require compliance. CMG Clean provides certified kitchen hood and exhaust cleaning for restaurants, hotels, hospitals, school cafeterias, institutional kitchens, and food processing facilities across Toronto and the GTA.

A complete kitchen hood cleaning service addresses the entire exhaust pathway — from the grease baffles inside the hood canopy, through the grease filters, up the ductwork plenum, to the exhaust fan on the roof. Many restaurant operators clean visible hood surfaces regularly but neglect the ductwork and fan — where the most dangerous grease accumulation occurs. CMG Clean's certified technicians clean the entire system and provide inspection reports documenting the work for your insurance and fire inspection files.

What Kitchen Hood Cleaning Covers

• Hood Canopy Interior — all interior hood surfaces, including corners and seams, degreased and wiped clean
• Grease Filters & Baffles — removed, degreased in hot solution, rinsed, and reinstalled; stainless steel polished
• Grease Drip Trays — emptied, degreased, and reinstalled; overflow drains cleared
• Ductwork Plenum — duct interior accessed and degreased from canopy to fan; access panels cleaned and resecured
• Exhaust Fan (Rooftop) — fan blades, fan housing, and grease catcher degreased; fan operation checked
• Exterior Hood Surfaces — stainless steel hood exterior polished and spot-cleaned
• Surrounding Area Protection & Cleanup — cooking equipment and kitchen surfaces covered during cleaning; full cleanup after service

How Often Should Hood Cleaning Be Done?

NFPA 96 and Ontario Fire Code specify cleaning frequency based on cooking volume and menu type:

• High-volume cooking (24-hour restaurants, woks, solid fuel charbroilers) — monthly cleaning
• Moderate-volume cooking (most full-service restaurants) — quarterly cleaning (every 3 months)
• Low-volume cooking (seasonal operations, church kitchens, occasional use) — semi-annual or annual cleaning

CMG Clean will assess your kitchen's cooking volume and menu profile and recommend the appropriate cleaning frequency. We maintain service records and provide certificates of completion after each visit — the documentation your insurer and Toronto fire inspector require.

Call 647-948-9415 or request a hood cleaning quote online. We serve restaurants, hotels, hospitals, and institutional kitchens throughout Toronto and the GTA.