# https://www.elite-hood-cleaning-north-york.ca, Full Content Export Auto-generated by local-seo-toolkit. One markdown stream of the entire site for AI crawlers. ## About Elite Hood Cleaning North York | How the Work Is Done 2026 URL: https://www.elite-hood-cleaning-north-york.ca/about/ > How Elite Hood Cleaning North York works in 2026: scope, method, documentation, insurance, and an honest account of what is and is not offered. About Elite Hood Cleaning North York | How the Work Is Done 2026 Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling About Elite Hood Cleaning North York Elite Hood Cleaning North York is a commercial kitchen exhaust cleaning business serving North York. A useful cleaning visit starts with a clear scope, a workable access plan and a record of the surfaces reached. Tell us about your kitchen and service hours so the work can be planned around the way your business operates. Request a Free Quote Call 647-905-0412 The operating principle: document what was done, including the parts that were not Almost every problem an operator has with a previous cleaning contractor comes down to a gap between what was invoiced and what was reached. Kitchen exhaust cleaning is unusually easy to do badly and unusually hard for a customer to check. The visible canopy can be made to look excellent in a fraction of the time a full job takes, the work happens overnight when nobody is watching, and the section that actually matters is above a ceiling. A customer receiving a shiny hood and a piece of paper at seven in the morning has no way to know which of those two jobs they bought. The response is documentation rather than reassurance. Every visit produces dated before-and-after photographs of the canopy interior, the filters, the plenum, each accessible duct section and the rooftop fan. The certificate names what was cleaned and, in the same detail, names what could not be reached and why. A duct run with no access panel appears on the certificate as a duct run with no access panel. That last part costs work to write and occasionally costs a job, because a certificate listing three unreachable sections looks worse than a certificate that quietly says the system was cleaned. It is still the right document to hand someone, because the alternative gives an operator false confidence about the one risk they are paying to manage. What every kitchen gets The same five things on every job, from a single-hood plaza unit to an institutional kitchen. One A free walk-through before any price The system is surveyed in person: hood count and length, filter type, condition and fit, duct route, where the access panels are, and how the roof is reached. Quoting a kitchen exhaust system without seeing it is guessing. Two A fixed written quote in 24 hours A number, not a range, arriving in writing within a day of the walk-through. It does not change afterwards unless the scope changes and you agree to it first. Three Work outside service hours Overnight, before opening, or in a genuine closed window. The system is reassembled, the fan run and checked, and the kitchen left usable before the next shift arrives. Four Photographs of every section Dated before-and-after images covering the canopy, filters, plenum, accessible duct and rooftop fan. Evidence you can forward to an insurer, a landlord or a head office without having to describe anything. Five A signed certificate referencing NFPA 96 Naming the site, the date, the components cleaned, anything unreachable, and any defect found. Elite Hood Cleaning North York references the published NFPA 96 standard and is not affiliated with the NFPA. Six Proof of insurance before work starts WSIB clearance and liability cover are provided on request before anyone enters the kitchen. Property managers and institutional sites usually ask for these as a condition of access, and they should. The kitchens this work suits Described as segments rather than as a customer list, because naming a customer without their permission is not something worth doing for marketing. The everyday work is independent restaurants across the borough, which in North York means an unusually wide range of cooking styles sitting in the same plazas: Korean barbecue, Chinese and Cantonese kitchens, Persian and Middle Eastern grills, Japanese, Italian and Caribbean kitchens, bakeries and cafes. They load an exhaust system very differently, which is why the interval is set per kitchen rather than per square foot. Alongside those sit the institutional kitchens, and they behave differently as customers. Schools, places of worship, long-term care homes, community centres, hotels and banquet rooms, contract caterers and commissary kitchens in the industrial north-west all tend to run to a fixed service calendar, need access coordinated with facilities staff, and care more about documentation than about price. Work in occupied institutional buildings is scheduled around them rather than the other way round. Multi-tenant buildings are the third group, and there the customer is often the property manager rather than the kitchen. Plaza roofs carry several fans belonging to several tenants, and the useful deliverable is a photographed survey identifying which fan is which before anyone starts apportioning cost. What is deliberately not offered The list of things a contractor declines tells you more than the list of things they sell. Elite Hood Cleaning North York does not pump grease traps, does not repair or replace ductwork, does not repair or replace exhaust fans, does not install hoods or exhaust fan hinge kits, does not service fire suppression systems, does not clean building HVAC or ventilation ductwork, does not take janitorial contracts, and does not clean residential range hoods. Each of those is a genuine trade with its own competence and, in several cases, its own licensing. A cleaning contractor who agrees to a fan repair because the customer asked nicely is a cleaning contractor performing mechanical work without the standing to do it. Where the walk-through or the visit finds one of these needs, it is photographed, written into the report, and handed to you to give to the right contractor. The same applies to claims. There is no promise here that a kitchen will pass an inspection, because passing depends on the whole installation including suppression, appliance placement and system design. What is promised is that the exhaust cleaning is performed to the standard and documented honestly enough to be useful in that conversation. Common questions Why does this site not show customer testimonials? Because the past customers behind this business have not given permission to be named, and publishing a testimonial or a logo without that permission is not acceptable. Segments are described instead. If proof of work is what you need, ask at the walk-through for anonymised before-and-after photographs from comparable kitchens. Are you insured, and can I see it before you start? Yes. WSIB clearance and liability insurance documentation are provided on request before work begins, and property managers and institutional facilities teams should always ask for both. Anyone unwilling to produce them before entering your kitchen should not be entering your kitchen. Which North York kitchens can request a visit? Commercial kitchens throughout North York can request a quote, including restaurants in Willowdale, plaza kitchens in Downsview and food-service operations in Don Mills. Send your street address, cooking type and building access requirements. Those details help establish the cleaning scope and a suitable appointment. How far ahead do I need to book? For a single-hood kitchen with straightforward roof access, usually a short lead time. Where roof access needs building management involvement, which is common in towers along Yonge and in managed plazas, the lead time is set by their notice period rather than by availability. That gets confirmed before a date is offered. What happens if I am not satisfied with the work? Raise it and it gets looked at, which is easier here than with most trades because the photographs from the visit are a factual record of what the surfaces looked like before and after. Documentation cuts both ways deliberately, and that is the point of producing it. Who do I actually speak to? Call 647-905-0412 and you reach the business directly rather than a national dispatch centre. Enquiries through the website form are answered within 24 hours, and the walk-through is arranged around your kitchen's hours rather than around a sales calendar. Ready to see what your system is really carrying? The walk-through is free and it produces a written quote within 24 hours, with a fixed price rather than an estimate that grows on the night. No sales visit and no contract required. Request a Free Quote Call 647-905-0412 --- ## Contact Elite Hood Cleaning North York | Free 2026 Quote URL: https://www.elite-hood-cleaning-north-york.ca/contact/ > Request a free 2026 hood cleaning quote for your North York commercial kitchen. Call 647-905-0412 or send the form for a written price in 24 hours. Contact Elite Hood Cleaning North York | Free 2026 Quote Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Contact Elite Hood Cleaning North York A hood cleaning quote is a written, fixed price for cleaning a named scope of your exhaust system, issued before any work starts. Elite Hood Cleaning North York provides one free of charge after a walk-through of the kitchen. Call 647-905-0412, email info@elite-hood-cleaning-north-york.ca, or send the form below, and a written price comes back within 24 hours. Call 647-905-0412 Request a quote Four fields and a description. The more you can say about the kitchen, the more useful the first reply will be. Don't fill this out if you're human: Get a Free Written Quote Your request goes to the website operator and the cleaning provider handling your enquiry. See the privacy policy . Your name Phone Email Business or kitchen name What do you need? Request a Free Quote Or call 647-905-0412 for same-day response. Thanks. Your request is in. You will hear back within 24 hours. For same-day service, call 647-905-0412 . Something went wrong sending your request. Please call 647-905-0412 and it will be handled right away. What to have ready None of this is required to get a reply, but each item removes a round trip and gets you a more accurate number sooner. Detail 1 How many hoods, and roughly how long Canopy count and approximate length in feet is the single biggest driver of the price, and most operators can pace it out in under a minute. Detail 2 What sits under them Char grill, fryers, wok range, griddle, solid fuel, pizza oven, steamers. Cooking type decides both the interval and how much work the visit will be. Detail 3 When it was last cleaned An approximate date is fine, and "we do not know" is a genuinely useful answer that changes how the first visit is planned. Detail 4 How the roof is reached Internal hatch, external ladder, managed building with a notice period, or a landlord who holds the key. This decides scheduling more than anything else does. Detail 5 Your closed window Overnight after last service, before opening, or a genuine afternoon gap. Say which suits the business and the visit is planned around it. Detail 6 Who the paperwork is for An insurer, a fire inspection, a landlord, a franchisor or head office. Knowing the audience means the certificate arrives in the form that audience wants. What happens after you get in touch Four steps, no sales visit, and nothing to sign before the quote. An enquiry gets a reply within 24 hours, usually by phone because a two-minute conversation resolves more than an email thread. That call establishes the basics: hood count, cooking type, roof access, and what the paperwork is for. In some straightforward cases a single-hood plaza unit can be priced from that conversation alone. Where a walk-through is needed, and for anything with more than one hood it usually is, it is booked around your hours. It takes well under an hour, it does not interrupt service, and it does not turn into a sales pitch. The technician is measuring the system and finding the access panels, not selling. The written quote follows within 24 hours of the walk-through. It is a fixed price for a defined scope, listing what will be cleaned and flagging anything already known to be unreachable. It stays valid, it does not change on the night, and accepting it is simply agreeing a date. Coverage and contact details Elite Hood Cleaning North York covers North York end to end: North York Centre, Willowdale, Newtonbrook and Bayview Village along the Yonge corridor; Don Mills, Don Valley Village, Parkwoods, Graydon Hall and York Mills to the east; Hoggs Hollow, Bridle Path, Armour Heights, Ledbury Park and Lawrence Manor through the centre; Bathurst Manor, Clanton Park and Glen Park to the west; and Downsview, Amesbury, Humberlea, Emery and Humber Summit in the north-west. Include your North York street address when requesting a quote. Phone is 647-905-0412 and email is info@elite-hood-cleaning-north-york.ca . This is a mobile service business working at customer sites across the borough, so there is no walk-in address and no counter to visit. Visits happen at your kitchen, which is where the exhaust system is. Common questions about getting a quote Does the quote cost anything? No. The walk-through and the written quote are free and carry no obligation. There is no contract to sign to receive one and no requirement to book work afterwards. Can I get a price over the phone? Sometimes, for a straightforward single-hood kitchen where you can describe the canopy, the cooking equipment and the roof access. Anything with multiple hoods, a long duct run or a managed-building roof genuinely needs a look first, because a phone price on those is a guess and guesses get revised upward on the night. How quickly can work be scheduled? Once the quote is accepted, scheduling depends mostly on roof access rather than on availability. Where you control the roof, lead times are short. Where a building manager or landlord has to grant access, their notice period sets the date, and that is confirmed before a night is offered. Do you handle emergency or same-day work? Same-day response to an enquiry is normal, and same-day work is sometimes possible depending on the schedule and the site. There is no 24/7 emergency guarantee advertised here, because promising one and then failing it is worse than being straight about it. Call and you will get an honest answer about the earliest realistic night. Can the quote be addressed to our landlord or head office? Yes. Say who needs to receive and approve it and the quote is issued accordingly. Where a job spans both kitchen exhaust work and building roof work, the quote separates the two so each party can see their own portion. What if we only want part of the system done? That can be quoted, and it is priced honestly. Be aware that a partial clean does not produce a certificate covering the whole system, so it does not answer an inspector or an insurer asking about the exhaust path. The kitchen exhaust cleaning page sets out what full coverage includes. Prefer to talk it through first? Call 647-905-0412 and describe the kitchen. Most questions about scope, timing and price can be answered on the phone before anyone books a walk-through. Request a Free Quote Call 647-905-0412 --- ## Hood Cleaning North York 2026 | Kitchen Exhaust Cleaning to NFPA 96 URL: https://www.elite-hood-cleaning-north-york.ca/ > Commercial hood cleaning across North York in 2026, to the NFPA 96 standard. Signed certificate, before and after photos, overnight visits from $385. Hood Cleaning North York 2026 | Kitchen Exhaust Cleaning to NFPA 96 Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Hood Cleaning in North York Hood cleaning is the scheduled removal of cooking grease from every part of a commercial kitchen exhaust system: the canopy, the baffle filters, the plenum behind them, the accessible duct, and the fan on the roof. Elite Hood Cleaning North York does that work to the NFPA 96 standard for kitchens along the Yonge corridor, across the Sheppard and Finch plazas, and out into Downsview and Emery. Visits run overnight so nobody loses a shift, and pricing starts at $385. Call 647-905-0412 Don't fill this out if you're human: Get a Free Written Quote Your request goes to the website operator and the cleaning provider handling your enquiry. See the privacy policy . Your name Phone Email Business or kitchen name What do you need? Request a Free Quote Or call 647-905-0412 for same-day response. Thanks. Your request is in. You will hear back within 24 hours. For same-day service, call 647-905-0412 . Something went wrong sending your request. Please call 647-905-0412 and it will be handled right away. NFPA 96 Standard Cleaning Before & After Photos Overnight Scheduling Across North York Work performed to the NFPA 96 standard Signed certificate and dated photos on completion WSIB clearance and liability cover shown before work starts What a North York kitchen is actually up against Grease does not build evenly, and the part of the system that fails an inspection is almost never the part the kitchen can see. A commercial kitchen exhaust system is a single continuous path from the cooking surface to the open air. Vapour rises off the line, passes through the baffle filters, collects in the plenum behind them, travels the duct, and leaves through a fan on the roof. Cooking grease condenses along that whole path as the air cools, so the deposit is thickest where the air slows down and turns: at the filter bank, at the plenum, at every elbow, and at the fan housing itself. The visible canopy is the part a kitchen wipes down nightly, which is exactly why it is the least informative surface in the building. A polished stainless canopy tells you nothing about the horizontal duct run above the ceiling tiles. That is the section that carries fire, and it is the section a cleaning contractor is being paid to reach. North York adds a second problem on top of the first: access. A great many of these kitchens sit in strip plazas along Sheppard, Finch, Wilson and Dufferin where the exhaust runs a short distance to a shared roof, or in mixed-use towers around Yonge and Sheppard and Yonge and Finch where a single riser climbs many storeys before it reaches anything. In the tower case, the length of duct nobody has ever opened is measured in floors, not feet. The tell If the last certificate does not name which duct sections were opened and cleaned, the kitchen paid for a canopy wipe and a piece of paper. Cooking style decides your cleaning frequency, not your square footage North York plazas put a Korean barbecue, a shawarma counter, a Cantonese wok kitchen and a bakery in the same row of units, and the four of them load an exhaust system at completely different rates. How different North York kitchen types load an exhaust system Kitchen type What the deposit looks like Where it concentrates first Charcoal and wood grilling, Korean barbecue, kebab houses Fast, dry, carbon-heavy build that hardens in place Filters and the first duct section, within weeks High-heat wok cooking Light aerosol that travels far before it settles Deep in the duct run and at the rooftop fan Deep fry lines, quick-service and food court units Slow, heavy, liquid grease that runs and pools Plenum, filter troughs, and the base of any vertical riser Bakeries, pizza ovens, pastry kitchens Lighter loading mixed with flour and sugar residue Canopy interior and the filter faces Institutional and contract-catered kitchens Moderate but relentless, running to a fixed service calendar Evenly along the whole system, including long shared ducts The walk-through exists to answer this question for your kitchen specifically. A single-hood cafe on Bayview and a twelve-hour charcoal line on Yonge do not belong on the same schedule, and putting them on one is how a kitchen ends up either over-serviced or genuinely unsafe. Services Seven services, all of them inside the same discipline: getting cooking grease out of a commercial kitchen and proving it is gone. Kitchen Exhaust Cleaning The full system, hood to roof fan, including the accessible duct run most quotes quietly leave out. See what a full system clean covers Restaurant Hood Cleaning Scheduled cleaning built around service hours, cooking volume, and what your insurer asks for at renewal. See how frequency is decided Exhaust Hood Cleaning The canopy itself: Type 1 and Type 2 hoods, the plenum behind the filters, and capture performance. See what happens to the hood Hood Filters Baffle filter cleaning, condition assessment, and replacement when a filter is past saving. See the filter service Rooftop Grease Containment The fan, the curb, and the roof around it. Usually a landlord problem before it is a kitchen problem. See the rooftop work Kitchen Equipment Cleaning Fryers, ranges, char grills, ovens and combi units taken back to a condition staff can maintain. See the equipment service Kitchen Degreasing Walls, ceilings and structure behind the cookline, treated as fire load rather than as housekeeping. See the degreasing service How a visit runs Six steps, in this order, every time. Nothing here is optional and nothing gets skipped because the canopy already looked clean. Step 1 Walk-through and quote The system is measured and inspected before a price is given: hood count and length, filter type and condition, duct route, fan access, and how the roof is reached. The written quote follows within 24 hours. Step 2 Protection and shutdown Equipment, floors and prep surfaces are covered, gas and power to the affected line are isolated, and the exhaust fan is locked out before anyone works at the roof. Step 3 Filters out and washed Baffle filters are removed, soaked and washed off-line, and their condition is recorded. Warped, holed or crushed filters are reported rather than reinstalled quietly. Step 4 Hood, plenum and accessible duct Canopy interior, plenum and duct are scraped and degreased back to bare metal wherever access exists. Access panels are opened, and any duct section without a panel is written down as unreachable. Step 5 Fan and roof The exhaust fan is lifted or tilted where it is safe to do so, the housing and blades are degreased, the curb is cleaned, and the roof around the discharge is checked for standing grease. Step 6 Reassembly, photos, certificate Everything goes back, the fan is run and checked, and the kitchen receives dated before-and-after photographs plus a signed certificate referencing the NFPA 96 standard and naming what was and was not accessible. Pricing Published starting prices, so a quote can be compared rather than guessed at. A written quote follows the walk-through and does not change afterwards without your agreement. Single-hood kitchen From $385 One canopy up to roughly ten feet, with its filters, plenum, accessible duct and rooftop fan, cleaned and certified in one visit. Typical of a plaza unit, a cafe, or a single-line quick-service kitchen. Multi-hood kitchen From $725 Two to four canopies on the same system, cleaned in one overnight visit. Typical of a full-service restaurant, a banquet kitchen, or a hotel kitchen with a separate dish or bakery hood. Institutional and multi-tenant Quoted Campus, hospital, long-term care, school and contract-catered kitchens, plus shared-riser buildings, are quoted after a free walk-through. Duct length and access, not floor area, drive the number. What moves the price Hood count and length, filter count and condition, how much duct has usable access panels, the height and difficulty of the roof, and whether the work has to happen inside a narrow overnight window. Where the work happens North York kitchens can arrange cleaning through one local point of contact. North York runs from Hoggs Hollow up to Steeles, with the commercial spine on Yonge through North York Centre and second concentrations along Sheppard, Finch, Wilson, Bathurst and Dufferin. Kitchen density follows those roads: plaza units and standalone restaurants along the avenues, food court and mall kitchens at Fairview Mall and Yorkdale, hotel and banquet kitchens near the Highway 401 and Highway 400 interchanges, and institutional kitchens at York University, Seneca Polytechnic, North York General Hospital, Humber River Health and Sunnybrook Health Sciences Centre. The industrial north-west through Downsview, Emery, Humberlea and Humber Summit carries commissary and food-production kitchens, which run longer hours and heavier volumes than most restaurants in the borough. Two access situations recur often enough to plan around. In the towers along Yonge, the exhaust riser climbs several storeys before it reaches the fan, so the duct nobody has opened is long and the roof work needs building coordination booked in advance. In plaza units, the fan sits on a roof the tenant does not control, which makes the landlord a necessary party to the job rather than an afterthought. North York Centre Willowdale Newtonbrook Bayview Village Don Valley Village Parkwoods Don Mills Graydon Hall York Mills Hoggs Hollow Bridle Path Armour Heights Ledbury Park Lawrence Manor Bathurst Manor Clanton Park Glen Park Downsview Amesbury Humberlea Emery Humber Summit North York kitchens can request a visit using their street address, cooking hours and roof-access details. A restaurant on Yonge Street and a plaza kitchen on Wilson Avenue may need different access arrangements even when the cleaning scope is similar. Common questions How often does a North York commercial kitchen need its hood cleaned? Inspection frequency depends on cooking type and volume. Solid-fuel systems need monthly inspection; high-volume operations are inspected quarterly, moderate-volume operations semi-annually, and low-volume operations annually. Cleaning is required when inspection identifies grease deposits, and may be needed more often than a routine booking schedule suggests. The NFPA 96 guide sets out the inspection intervals in full, and the walk-through fixes the schedule for your kitchen. Does the kitchen have to close for a hood cleaning? No. Visits are scheduled overnight, before opening, or between service periods, and the system is back in service before the next shift starts. An overnight visit on a single-hood kitchen is normally complete in a few hours. Larger multi-hood and institutional kitchens are staged so no cooking line is out of use during service. What do you leave behind as proof the work was done? Every job ends with dated before-and-after photographs of the canopy, the filters, the plenum, the accessible duct sections and the rooftop fan, plus a signed certificate referencing the NFPA 96 standard. The certificate names what was cleaned and, just as importantly, names any duct section that could not be reached because no access panel exists. Are you NFPA certified? Elite Hood Cleaning North York references the published NFPA 96 standard and does not claim NFPA certification or affiliation. Ask for the cleaning scope, documentation and provider credentials before booking. A certificate recording a cleaning visit is different from a professional qualification. Do you clean residential range hoods? No. This is commercial work only, on Type 1 and Type 2 kitchen exhaust systems in restaurants and institutional kitchens. Grease trap pumping, duct repair, fan repair and hood installation are also outside what Elite Hood Cleaning North York performs. Where a job needs one of those, the condition is documented and reported so the right trade can be brought in. Who is the authority having jurisdiction in North York? Toronto Fire Services. North York has been part of the City of Toronto since amalgamation in 1998, so there is no separate North York fire department, and the Ontario Fire Code applies across the whole city. An inspector asks for cleaning records covering the system, which is what the certificate and photographs are for. Where the standard comes from The technical baseline for this work is NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations , published by the National Fire Protection Association. It sets out how a commercial kitchen exhaust system is built, inspected and cleaned, including the inspection intervals that vary by cooking volume, and the requirement that cleaning reaches bare metal where accessible. In Ontario the enforcement instrument is the Ontario Fire Code , which addresses commercial cooking equipment and the maintenance of the exhaust systems serving it. Enforcement in this city is carried out by Toronto Fire Services . Insurers apply their own conditions on top of that, and at renewal they usually ask for cleaning records rather than for an opinion about the kitchen. Elite Hood Cleaning North York references the published NFPA 96 standard as the technical baseline for its work and is not affiliated with the NFPA. For the full explanation of what the standard requires and what a certificate does and does not prove, read the NFPA 96 fire code guide . Get a written hood cleaning quote for your North York kitchen A free walk-through tells you how your exhaust system is actually loaded, how often it needs cleaning at your cooking volume, and what a visit costs. The written quote follows within 24 hours, with no obligation and no sales visit. Request a Free Quote Call 647-905-0412 --- ## NFPA 96 Explained 2026 | Kitchen Exhaust Fire Code Guide Ontario URL: https://www.elite-hood-cleaning-north-york.ca/nfpa-96-fire-code/ > What NFPA 96 requires of a kitchen exhaust system in 2026, how often cleaning is needed, and what a cleaning certificate does and does not prove. NFPA 96 Explained 2026 | Kitchen Exhaust Fire Code Guide Ontario Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling NFPA 96 Explained for Ontario Commercial Kitchens NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, published by the National Fire Protection Association. It defines how a commercial kitchen exhaust system should be built, inspected, cleaned and documented. This guide explains what it asks for, how often, and what a cleaning certificate genuinely proves, without the marketing language the cleaning trade has built around it. Request a Free Quote Call 647-905-0412 How an American standard ends up governing a kitchen in North York The standard is not law by itself. It becomes enforceable because Ontario regulation and the insurance market both point at it. NFPA 96 is a consensus standard, written and revised by a technical committee, and it has no legal force on its own anywhere. It acquires force when a jurisdiction adopts it or references it, when an insurer writes it into a policy condition, or when a manufacturer specifies it. In Ontario, commercial cooking equipment and the maintenance of the exhaust systems serving it are addressed by the Ontario Fire Code, and NFPA 96 is the recognised technical standard the industry works to for how that cleaning is actually carried out. Enforcement across North York is by Toronto Fire Services. North York has been part of the City of Toronto since amalgamation in 1998, so there is no separate North York fire department, and the code applies uniformly from Hoggs Hollow to Steeles. In practice an inspector wants to see that the system is being maintained and that there are records showing it. Insurers apply a second layer independently of any of this. A commercial policy on a food business commonly carries a condition about exhaust cleaning frequency and record keeping. That condition can be stricter than anything the fire code asks for, and it is enforced at the worst possible moment, which is at claim time rather than at renewal. Reading your own policy wording is worth an hour of anyone's time. How often the standard says to inspect NFPA 96 sets inspection frequency by the type and volume of cooking, not by the size of the kitchen or the age of the system. NFPA 96 inspection frequency by cooking operation type Type of cooking operation Inspection frequency What that looks like in North York Solid fuel cooking operations Monthly Charcoal and wood-fired grills, tandoor ovens, wood-fired pizza High-volume cooking operations Quarterly 24-hour operations, charbroiling, wok cooking, continuous deep fry Moderate-volume cooking operations Semi-annually Most full-service restaurants, hotel and banquet kitchens Low-volume cooking operations Annually Day-only cafes, places of worship, seasonal and occasional-use kitchens Two points about this table are widely misunderstood. First, the interval is for inspection , and cleaning follows whenever the inspection finds a measurable deposit. An annual-category kitchen that turns out to be loaded needs cleaning regardless of its category. Second, the category is decided by what the kitchen does now, not by what it did when it opened. A cafe that added a char grill has changed category, and its schedule has to change with it. Bare metal, and what happens when it cannot be reached The standard sets a physical outcome, not a visual one, and it also anticipates the parts of a system that no cleaner can get to. The requirement is that grease-laden surfaces of the exhaust system are cleaned back to bare metal where they can be reached. That is a deliberately demanding target. It is why a proper clean involves scraping and mechanical work rather than degreaser and a cloth, and it is why a hood that has been polished to a shine can still fail the requirement while a duller cleaned surface passes it. The standard also recognises that some systems cannot be fully cleaned, because they were built without access panels or because a section is physically unreachable. In that case the expectation is that the situation is documented and the responsible party notified, so it becomes a known condition with an owner rather than a silent gap. Fitting access panels is a sheet metal job and it permanently converts an unreachable duct into a maintainable one. This is the single most useful question to ask any contractor quoting your kitchen: which sections will you be able to reach, and how do you know. A contractor who has surveyed the system can answer immediately. A contractor quoting from a phone call cannot, and their certificate will be describing coverage they never verified. What a cleaning certificate proves, and what it does not The certificate is a record of work performed on a date. It is not a licence, a pass mark, or a transfer of responsibility. A properly written certificate states who performed the work, on what date, at what address, which components of the system were cleaned, which components could not be reached and why, and the condition of anything found to be defective. Photographs supporting it are what turn a claim into evidence. That document is what an inspector, an insurer and a landlord each want to see, and it is what a new owner desperately wishes the previous tenant had left behind. What the certificate does not do is guarantee that the system will pass an inspection at any later date, because the system starts loading again the moment the kitchen reopens. It does not certify the design of the system, the adequacy of the fire suppression, or the condition of the fan as a mechanical asset. And it does not transfer the operator's legal responsibility for maintaining the system to the cleaning contractor. It also does not make anyone certified. The NFPA writes and publishes standards; it does not certify cleaning companies, and no company can hold a credential called NFPA 96 certified because that credential does not exist. Any Ontario contractor advertising one is describing something imaginary, and it is a reasonable reason to check the rest of what they told you. Elite Hood Cleaning North York performs work to the published NFPA 96 standard and is not affiliated with the NFPA. Keep them Certificates are cumulative evidence. A four-year unbroken run of them is worth far more at renewal than any single recent one, so keep them when the kitchen changes hands. The other requirements operators forget Cleaning frequency gets all the attention. These come up at inspections just as often. Item 1 Filters must be listed and in place Grease filters on a Type 1 hood must be the correct listed type, correctly sized, and present. A missing or mesh filter is a finding on its own, independent of how recently the system was cleaned. Item 2 Suppression system servicing The wet chemical suppression system over the appliances has its own regulated service interval and its own contractor. A clean duct with an out-of-date suppression tag is still a failed inspection. Item 3 Appliance changes matter Moving or replacing appliances can put a cooking surface outside the coverage of the suppression nozzles and outside the hood's capture area. This is checked after any line change, not assumed to be fine. Item 4 Access panels are part of the system A duct without access panels cannot be maintained. Panels are expected where the system needs them, and their absence is a condition to record and correct rather than a quirk to work around. Item 5 Records have to exist and be available Keeping the certificates is part of the obligation, not an optional courtesy. Records that exist only in a former manager's email are records that will not be produced when they are needed. Item 6 Solid fuel needs separate treatment Solid fuel cooking has requirements of its own, including monthly inspection and, in a properly built installation, a dedicated exhaust system rather than a shared one. Common questions about NFPA 96 Is NFPA 96 actually law in Ontario? NFPA 96 is a standard rather than legislation. The enforceable instrument in Ontario is the Ontario Fire Code, which addresses commercial cooking equipment and the maintenance of the exhaust systems serving it, and NFPA 96 is the recognised technical standard describing how that work is done. In North York the code is enforced by Toronto Fire Services. Can a company be NFPA 96 certified? No. The NFPA publishes standards and does not certify cleaning contractors, so no such credential exists. Work can be performed to the standard and documented against it, which is what a certificate references. A contractor claiming to be NFPA certified is misrepresenting something, which is worth knowing before they quote your kitchen. What happens if an inspector finds the system dirty? Typically an order to clean within a set period, followed by a re-inspection. The practical cost is rarely the cleaning itself, it is the compressed timeline, the need to close or restrict cooking, and the attention it draws to everything else in the kitchen. Booking on a schedule avoids all of that. Our system has sections that cannot be reached. Are we non-compliant? Not automatically, but it is a condition that needs documenting and addressing rather than ignoring. The standard anticipates unreachable sections and expects them to be reported to the responsible party. The permanent fix is fitting access panels, which is sheet metal work, and having it written down protects you if the question is ever asked. Does the fire code frequency override what our insurer asks for? No. They are separate obligations and you have to satisfy both. Where an insurance policy specifies a shorter interval than the standard suggests, the policy interval is the one that matters to your coverage, because failing it can affect a claim regardless of whether a fire inspector was satisfied. How do we prove a history if the previous tenant left no records? You cannot recreate a history that was never documented, so the practical move is to start one immediately. A clean early in the tenancy gives you a dated baseline and a photographed condition report on a system you have never seen inside, and every subsequent certificate builds on it. See the restaurant hood cleaning page for how the interval is then set. Get a certificate that names what was cleaned and what could not be reached Documentation is the part of this work that survives after the technician leaves. Every visit produces dated photographs and a signed certificate referencing the NFPA 96 standard. The written quote follows a free walk-through within 24 hours. Request a Free Quote Call 647-905-0412 --- ## Privacy Policy 2026 | Elite Hood Cleaning North York URL: https://www.elite-hood-cleaning-north-york.ca/privacy/ > How North York quote enquiries are collected, shared with a service provider, stored and used. Privacy contacts and choices, updated September 2026. Privacy Policy 2026 | Elite Hood Cleaning North York Skip to content Privacy Policy This privacy policy explains how information submitted to Elite Hood Cleaning North York is used to respond to a commercial kitchen cleaning enquiry. PM Consulting Inc. operates this lead-generation website. A request may be shared with the service provider who will discuss, quote or carry out the work. You can ask how your information is being handled before submitting a request. Last updated: September 6, 2026. Information you provide The quote forms ask for your name, phone number, email address, business or kitchen name, and a description of the work. Include your North York address and practical details such as canopy length, cooking hours or landlord access requirements when they help explain the enquiry. Avoid sending personal information about employees, customers or other people who are not involved in arranging the service. The form also records the page address and submission time. These help identify where the enquiry originated and when it needs a response. Information attached to your enquiry is treated as part of that record, including the page address. Do not include payment card numbers, banking passwords, medical details or other sensitive material in the message field. How an enquiry is used Your details are used to respond to the request, clarify the cleaning scope, arrange a quote and coordinate any service you choose to book. The website operator and the service provider handling your request may need access to those details. Providing a kitchen address allows the provider to establish whether the job is within North York and understand the building access involved. Submitting an enquiry does not place an order or subscribe you to unrelated advertising. Contact about the request can use the phone number or email address you provide. If you prefer one contact method, say so in your message. A separate marketing permission should be requested before using your details for unrelated promotional messages. Service providers and business systems This website uses Netlify for hosting and form processing, and GoHighLevel for customer enquiry records. The lead-generation operator may route an enquiry to a cleaning provider so that provider can respond. Ask who will carry out the work before accepting a quote. Your details are not offered as a general marketing list. Hosting and communications providers may process information outside Canada. Their services have their own security, storage and legal requirements. The information needed to answer your request may be accessible to authorised people working with those systems. Disclosure may also be necessary to comply with a legal requirement. Website usage information This website does not include an advertising pixel or an active third-party chat widget. The hosting provider may record technical data such as IP address, browser information and requested pages for delivery, security and troubleshooting. A hidden form field helps screen automated submissions. These technical controls do not require you to provide additional personal information. If chat, analytics or other tracking features are added, this policy must be updated to describe them. Browser privacy settings can restrict cookies and external scripts. You can also call instead of using the form if you would like to discuss the request directly. Retention, access and privacy questions Enquiry records should be retained only while needed for the purpose they were collected, related business administration or applicable legal requirements. Records connected with an accepted quote or completed job may need to be retained for longer than an unanswered enquiry. A deletion request is reviewed in light of those requirements. Contact paul@pmconsulting.ca for a question about this website or its enquiry records. You can request access, correction, deletion or withdrawal of consent for future optional uses. Include enough information to locate your request, such as the email address used, but do not send identity documents unless a secure verification method has been arranged. The Office of the Privacy Commissioner of Canada explains privacy rights when dealing with businesses and how to raise a concern. For cleaning enquiries, use the contact page or call 647-905-0412 . Read the terms before booking work. Who receives my quote request? The website operator and the service provider handling your North York enquiry may receive it so they can respond and arrange a quote. Can I choose email contact? Yes. State that preference in the message. You can also ask a privacy question by emailing the website operator before sending kitchen details. Does a request subscribe me to advertising? No. The purpose is to respond to the cleaning enquiry. Unrelated marketing requires its own permission. Questions about your information go to a person Access requests, corrections, and deletion requests are handled by the same people who answer the phone. Call 647-905-0412 or email info@elite-hood-cleaning-north-york.ca. Request a Free Quote Call 647-905-0412 --- ## Commercial Kitchen Degreasing North York 2026 | Walls and Ceilings URL: https://www.elite-hood-cleaning-north-york.ca/services/commercial-kitchen-cleaning-north-york/ > Fire prevention degreasing for North York kitchens in 2026. Walls, ceilings and structure behind the cookline treated as fuel load, not housekeeping. Commercial Kitchen Degreasing North York 2026 | Walls and Ceilings Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Commercial Kitchen Degreasing in North York Kitchen degreasing is the removal of accumulated cooking grease from the building surfaces around a cookline: the walls behind it, the ceiling above it, the structure between them, and everything grease has migrated onto that a nightly routine never reaches. Elite Hood Cleaning North York treats this as fuel-load reduction rather than as housekeeping, because that is what it is once the deposit is measured in years. Request a Free Quote Call 647-905-0412 No hood captures everything Capture efficiency is high in a well-designed kitchen and it is never total. The remainder has to land somewhere. Vapour that escapes the canopy edge does not vanish. It rises, spreads along the ceiling, cools, and condenses onto whatever it touches. Over a year that produces a faint tackiness. Over five years in a busy kitchen it produces a continuous film that has been baked repeatedly by the heat rising off the line, and that film is a fuel with a large surface area sitting directly above the ignition source. The places it collects are predictable, and they are all places nobody looks. The wall behind the range, above the splashback and below the hood, where staff clean to arm height and stop. The ceiling for a couple of metres either side of the canopy. The top of the hood itself. Light fittings, conduit, sprinkler pipework and ceiling grid. The gap between the top of a wall cabinet and the ceiling. Extract grilles serving the room rather than the cookline. None of this is a criticism of the kitchen team. These surfaces are outside a closing routine by design, they are hot and awkward to reach, and reaching them properly needs the line shut down and the room protected. It is periodic project work, and it is genuinely invisible until someone goes looking with a light. This is not janitorial cleaning, and the difference matters The two get confused constantly, usually at the point of buying, and the result is a kitchen paying the wrong contractor for the wrong outcome. Fire-prevention degreasing vs janitorial kitchen cleaning Degreasing vs janitorial Fire-prevention degreasing Janitorial kitchen cleaning Purpose Reduce accumulated fuel around an ignition source Maintain hygiene and presentation day to day Frequency Periodic project, typically once or twice a year Nightly or daily, on a recurring contract Target surfaces Walls, ceilings, structure, pipework, hood exterior, high level Floors, contact surfaces, bins, washrooms, front of house Conditions needed Line shut down, room protected, work at height Performed around or after normal service What you get afterwards Before-and-after photographs of each area treated A clean kitchen ready for the next shift Offered here Yes No, and a janitorial contractor is the right supplier Elite Hood Cleaning North York does not take janitorial contracts, does not clean front of house, and does not provide nightly kitchen cleaning staff. Being clear about that is more useful than a longer service list, because a kitchen that hires the wrong contractor for a recurring need ends up disappointed with a service that was never designed to do the job. How the work is done Surfaces around a cookline are varied and some of them are fragile, so the method changes with the substrate rather than applying one chemical to everything. Stainless wall cladding takes hot degreaser and mechanical work, finished in the direction of the grain so the surface does not end up scratched across the polish lines. Tiled walls are treated with attention to the grout, which is porous and holds contamination long after the tile faces look clean. Painted surfaces get the gentlest approach available, because aggressive degreaser lifts paint and turns a cleaning job into a redecoration job. Ceilings need judgement. A washable coated ceiling can be cleaned properly. Mineral fibre tiles cannot: they absorb grease through their full depth and no cleaning method returns them to a safe or presentable condition. Where those are found above a cookline, the report says they should be replaced rather than pretending a wash will fix them, and it recommends a washable specification for the replacement. High-level items are treated individually. Light fittings, conduit, ductwork exteriors, sprinkler pipework and heads, and ceiling grid all collect grease and all have constraints. Sprinkler heads in particular are cleaned carefully and never painted, coated or loaded, because a head with grease or coating on it may not operate at the temperature it was designed for, which is the exact opposite of the outcome this work exists to produce. Worth knowing Mineral fibre ceiling tiles above a cookline absorb grease all the way through. They are a replacement item, not a cleaning item, and any contractor promising to wash them clean is guessing. Where the grease has usually gone Six locations account for most of what a survey finds in a North York kitchen that has run for a few years without a deep degrease. Area 1 Wall behind the line, above arm height The band between where nightly cleaning stops and where the hood begins. Almost always the heaviest deposit in the room and the easiest to correct. Area 2 Ceiling either side of the canopy Where escaped vapour spreads and cools. The staining fades outward from the hood, which makes the extent obvious once a light is held flat against the surface. Area 3 Top of the hood and its supports The exterior upper surface of the canopy, its hanging brackets and the gap behind it. Out of sight from every position anyone in the kitchen normally stands. Area 4 Light fittings and conduit Diffusers, housings, cable trays and conduit runs above the line. Grease on a warm light fitting is a combination worth removing on its own merits. Area 5 Sprinkler pipework and heads Cleaned with care and never coated. A loaded head is slower to operate, which undermines the one system that is supposed to work when everything else has failed. Area 6 Gaps, voids and cabinet tops Between and behind equipment, above wall cabinets, and around structural elements. Collects both grease and debris, and is a pest attractant as well as a fuel load. Common questions about kitchen degreasing Is degreasing required by the fire code? The regulated cleaning obligation is on the exhaust system, and that is what the NFPA 96 guide covers. Surface degreasing sits alongside it as good practice rather than as a scheduled compliance item. It matters because an inspector, an insurer and a fire investigator all look at the whole room, not only at the inside of the duct. How often should this be done? Once or twice a year suits most full-service North York kitchens, with heavy char and fry lines at the shorter end. Kitchens with excellent capture and a diligent closing routine can go longer. Because it is project work rather than a schedule, most operators attach it to a quiet period or to an existing exhaust visit. Will you paint or redecorate afterwards? No. Degreasing is cleaning, not redecoration, and painting over a surface that has held grease for years is a poor outcome anyway because the paint will not bond well. Where a painted surface is beyond cleaning, the report says so and a decorator can quote from a clean substrate. Can this run at the same time as the exhaust cleaning? Yes, and it usually should. The kitchen is already shut down, sheeted and isolated for the exhaust work, so combining them avoids paying twice for the setup. Say so at the walk-through and the quote will price the combination. What about the grease traps and the floor drains? Grease trap pumping and drain servicing are not offered and should be handled by a licensed waste contractor. Floor drains and the surrounding area are cleaned as surfaces where they fall within the work, but the trap itself and its disposal are a separate regulated trade. Our landlord is asking for this before a lease renewal. Can you document it? Yes. Every area treated is photographed before and after, and the report lists the surfaces covered and anything recommended for replacement rather than cleaning, such as saturated ceiling tiles. That documentation is generally what a landlord or property manager actually wants, more than the cleaning itself. Find out how much fuel is sitting on your kitchen surfaces The walk-through identifies where grease has migrated beyond the hood, what can be degreased safely, and what needs a different trade. The written quote follows within 24 hours as a fixed project price. Request a Free Quote Call 647-905-0412 --- ## Commercial Kitchen Equipment Cleaning North York | 2026 Deep Clean URL: https://www.elite-hood-cleaning-north-york.ca/services/commercial-kitchen-equipment-cleaning-service-north-york/ > Deep cleaning of fryers, ranges, char grills, ovens and combi units for North York kitchens in 2026. Scheduled projects run outside service hours. Commercial Kitchen Equipment Cleaning North York | 2026 Deep Clean Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Commercial Kitchen Equipment Cleaning in North York Commercial kitchen equipment cleaning is the periodic deep clean of the cooking appliances themselves, reaching the surfaces a nightly routine cannot: inside fryer cabinets, behind and beneath ranges, under griddle plates, and through the interior of ovens and combi units. Elite Hood Cleaning North York does this as a scheduled project outside service hours, and the point is to reset the line to a baseline your own team can then hold. Request a Free Quote Call 647-905-0412 Why a good nightly clean still leaves a problem Nightly cleaning is designed around speed and the surfaces food touches. Deep cleaning is designed around the surfaces nothing touches until they cause trouble. A closing team has a limited window and a clear priority list: contact surfaces, visible steel, floors. That routine is correct and it should not change. What it cannot do, on any realistic schedule, is pull a fryer out of the line, drop the front panel, and clean out the cabinet where fat has been dripping for months. Nor can it get behind a range that is heavy, hot and plumbed in. Grease accumulates in exactly those places, and it accumulates against heat sources. That is the difference between a hygiene issue and a fire issue. Solidified fat inside a fryer cabinet sits next to burners; carbon build-up under a griddle plate sits directly under an element; the gap between two ranges collects everything that falls between them and gets baked by both. The other consequence is equipment life. Grease and carbon insulate. A burner running under a layer of carbon runs hotter and less efficiently, thermostats sit in contaminated wells and read badly, and fryer elements coated in polymerised fat take longer to recover between baskets. A deep clean often produces a noticeable improvement in how the line performs, which surprises operators who expected only a cosmetic result. What each piece of equipment needs Different appliances fail in different ways, and the method follows the appliance rather than a single approach applied to everything. Fryers Cabinet, elements and surround Front panel dropped, cabinet interior degreased, element and tank exterior cleaned, and the sides and floor around the unit addressed where fat has run down and set. Ranges Burners, trays, sides and backs Grates and burner caps lifted and soaked, drip trays cleared, and the sides, back and adjacent gaps cleaned once the unit can be safely accessed. Char grills Radiants, grates and trays Grates and radiants stripped and soaked to remove carbon, grease trays emptied and degreased, and the body cleaned inside and out. The heaviest carbon load in most kitchens. Griddles Plate, gutter and beneath Plate carbon removed to a usable cooking surface, the gutter and drawer cleaned out, and the cavity beneath the plate cleared where the design allows access. Ovens and combis Interior, racks, seals and drains Chamber, racks and rack supports degreased, door seals cleaned and inspected, and drains and filters cleared. Manufacturer cleaning cycles are used where the unit has one. Salamanders Overhead units and mountings Elements, guards, trays and the wall mounting behind them. Frequently the dirtiest single unit in a kitchen because it hangs above the line and nobody wants to reach it. What does not happen, and why the limits are real An equipment clean is a cleaning job. The moment it becomes a mechanical job, it stops. Appliances are stripped only to the extent the manufacturer intends for cleaning: panels that are designed to come off, grates, radiants, trays, racks and covers. Gas connections are not disturbed, electrical enclosures are not opened, controls and thermostats are not dismantled, and no unit is moved in a way that stresses a flexible gas connector. That boundary exists because a gas appliance reconnected wrongly is a serious hazard, and because a unit damaged during cleaning becomes an argument nobody wins. Where equipment needs to be pulled fully out of a line, or where a connection has to be broken to reach behind it, that is arranged with your service or gas contractor and the cleaning is scheduled to follow. Faults found during the work are photographed and reported: perished door seals, cracked radiants, corroded fryer tanks, burners that will not light cleanly after cleaning, damaged flexible connectors. Those go to you to hand to the appropriate trade. Elite Hood Cleaning North York does not repair, service or install cooking equipment. Plan for it Book equipment cleaning on the same night as the exhaust visit. The kitchen is already protected and shut down, so the combined price is lower than two separate visits. When North York kitchens book this Four situations produce most of the enquiries, and the timing is different in each one. Reactive vs planned equipment cleaning: what triggers it and when to book Reactive vs planned What triggers the call Best time to book Taking over a unit Inheriting a cookline in unknown condition Before opening, while the kitchen is empty and access is easy Before an inspection A scheduled visit from a health inspector or a franchisor Two to three weeks ahead, so any faults found can be fixed first Seasonal reset A quiet period after a heavy run, common in banquet and institutional kitchens Inside the closed window, combined with the exhaust visit Line performance Fryers recovering slowly, uneven griddle heat, smoking grills As soon as it is noticed, before a service call is booked New kitchen team A change of chef or closing crew inheriting a backlog At the handover, so the new routine starts from a clean baseline Common questions about equipment cleaning How often does a cookline need a deep clean? Most full-service North York kitchens land on twice a year, with high-volume fry and char lines closer to quarterly. Institutional kitchens working to a fixed service calendar often align it with a term break or a seasonal closure. The honest answer for your kitchen comes from looking at the line, because a well-run closing routine genuinely extends the interval. Is this the same as the hood cleaning? No. Hood and exhaust cleaning deals with the ventilation system that carries grease out of the building. Equipment cleaning deals with the appliances that produce it. They are complementary and they are commonly booked together, but a certificate for one does not cover the other. Can you clean equipment while the kitchen is open? No. Appliances are stripped, soaked and degreased, and the line is out of use while that happens. The work runs overnight or inside a genuine closed period, and the kitchen is left reassembled, wiped down and ready for the next service. Will the chemicals leave residue on cooking surfaces? All degreased surfaces that food contacts are rinsed and neutralised before the unit is put back into use. Where a manufacturer specifies a particular cleaning product or cycle, especially on combi ovens, that specification is followed rather than overridden with a general-purpose degreaser. What if something breaks during cleaning? Elite Hood Cleaning North York carries liability insurance and provides proof of cover before work starts. In practice most disputes come from pre-existing faults being revealed rather than caused, which is why equipment condition is photographed before work begins as well as after. Do you clean walk-ins, prep areas and floors as well? Grease-bearing surfaces around the cookline are covered by the kitchen degreasing service . General janitorial work, refrigeration interiors, washrooms and front-of-house cleaning are not offered, and a business that needs those recurring is better served by a dedicated janitorial contractor. Get your cookline back to a baseline your team can actually hold The walk-through lists the equipment, notes what can be stripped safely and what cannot, and prices the work as a fixed project. The written quote follows within 24 hours. Request a Free Quote Call 647-905-0412 --- ## Exhaust Hood Cleaning North York 2026 | Type 1 and Type 2 URL: https://www.elite-hood-cleaning-north-york.ca/services/exhaust-hood-cleaning-north-york/ > Exhaust hood cleaning in North York for Type 1 and Type 2 canopies in 2026. Plenum, capture, and why a polished hood can still fail an inspection. Exhaust Hood Cleaning North York 2026 | Type 1 and Type 2 Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Exhaust Hood Cleaning in North York An exhaust hood is the canopy over a cooking line, and its job is to capture vapour at the source and contain it long enough for the system to pull it away. Elite Hood Cleaning North York cleans Type 1 grease canopies and Type 2 heat hoods, opens the plenum behind the filters, and checks whether the hood is still capturing properly once it is clean. Pricing starts at $385 as part of a system visit. Request a Free Quote Call 647-905-0412 Type 1 and Type 2 hoods are not interchangeable Knowing which one is over your line decides what the cleaning has to achieve and what the fire code expects of it. Type 1 grease canopy vs Type 2 heat and condensate hood Type 1 vs Type 2 Type 1 grease canopy Type 2 heat and condensate hood What it sits over Fryers, ranges, char grills, broilers, woks, solid fuel Dishwashers, steamers, kettles, ovens producing heat and steam only What it handles Grease-laden vapour and smoke Heat, steam and condensate, with negligible grease Filtration Listed baffle filters, liquid-tight construction, sloped to a drain Often mesh or simple screens, or no grease filtration at all Fire suppression Suppression system required over the appliances it serves Not required, because the fuel is not present Cleaning driver Fire load, on a regulated interval Hygiene, scale and condensate, on an operational interval What goes wrong Grease film through hood, plenum and duct Mineral scale, biofilm and dripping onto clean dishes Kitchens frequently have both, and the two hoods often sit within a few feet of each other with completely different requirements. Treating a Type 2 dish hood as if it were a grease canopy wastes money. Treating a Type 1 canopy as if it were a dish hood is how a building ends up with a duct fire. The plenum is the part of the hood nobody sees It sits directly behind the filter bank, and on a neglected system it holds more grease than everything visible put together. Pull the baffle filters out of a canopy and you are looking into the plenum: the chamber that collects what the filters threw out of the airstream and funnels it toward the duct. On a well-designed hood it slopes toward a drain point or a removable cup, so liquid grease has somewhere to go. On a hood that has run hard without cleaning, that slope is buried under a hardened layer and the drain is sealed shut. Cleaning the plenum properly means scraping rather than wiping. Cooking grease that has been repeatedly heated polymerises into a varnish that bonds to steel, and no amount of degreaser and cloth removes it in one pass. It is mechanical work, done from underneath, with the filters out and the surfaces below fully protected. This is also the section that reveals the truth about a previous contractor. A canopy interior can be made to look excellent in fifteen minutes. A plenum cannot. When a kitchen's paperwork says it has been cleaned twice a year for three years and the plenum is caked, the paperwork is describing a different job than the one that happened. When a clean hood still fails to capture Capture is the hood pulling vapour in at the source. Containment is holding it there long enough to be extracted. Both can fail for reasons cleaning does not touch. The complaint sounds the same every time: smoke rolling out from under the front edge of the canopy, haze building through service, staff eyes stinging by the end of a shift. Grease loading is the first suspect and often the correct one, because filters clogged solid and a caked plenum genuinely choke the airflow. Cleaning fixes that outright. When it does not, the remaining causes are mechanical or architectural, and they get reported with photographs rather than quietly cleaned around. A worn or slipping fan belt drops the fan speed. Filters of the wrong size leave gaps that let air bypass the bank instead of passing through it. A hood that does not overhang the appliance far enough on the front and sides cannot capture what rises at the edges. Most commonly in this borough, the make-up air is wrong: a sealed plaza unit with a powerful exhaust and no path for replacement air ends up so negative that the hood cannot pull, doors become hard to open, and pilots blow out. Elite Hood Cleaning North York does not repair fans, alter ductwork or modify hoods. What you get is a straight diagnosis with photographs so a mechanical contractor is quoting from evidence rather than from a phone description. Quick test If the kitchen doors are hard to pull open while the exhaust runs, the problem is make-up air, and no amount of cleaning will fix the capture. What gets done to the hood itself The canopy work inside a system visit, in order. First Protect and isolate Cooking surfaces, prep benches and floors below the canopy are sheeted, gas and power to the line are isolated, and the fan is locked out before any panel is opened. Second Strip the hood Filters out, light diffusers out where fitted, and any removable baffles or grease cups taken down so the full interior surface is exposed. Third Scrape and degrease Canopy interior, underside, corners, welds and plenum treated with degreaser and worked mechanically back to bare metal where the surface allows it. Fourth Clear the drain path The plenum slope, drain point and grease cup cleared so liquid grease can run to where it is meant to collect instead of pooling and creeping into the duct. Fifth Rebuild and check capture Clean filters reinstalled in the correct orientation, the fan restarted, and capture observed at the cooking line before the visit closes. Sixth Photograph and report Before-and-after images of the canopy interior and the plenum, plus a note of anything that will not be solved by cleaning, such as filter fit, hood overhang or suspected airflow issues. Common questions about hood cleaning Can the hood be cleaned without touching the duct or the fan? Physically yes, and sometimes that is genuinely all a kitchen needs between full services. Understand what it buys you though: a hood-only visit improves capture and hygiene but leaves the duct and fan loaded, so it does not answer an inspector or an insurer asking about the system. For that, book the full exhaust system clean . Why does the stainless still look dull after cleaning? Because the target is bare metal, not shine. Years of heating and cooling discolour stainless steel permanently, and the heat tint that remains is not grease. A hood cleaned to the standard can look duller than one that has been polished with a dressing product, and the polished one may still have a loaded plenum behind it. Does a Type 2 dish hood need cleaning on the same schedule? No. A Type 2 hood carries heat, steam and condensate rather than grease, so its interval is driven by hygiene and scale rather than fire load. It still needs attention, because condensate dripping onto a dish line is a real problem, but it does not belong on the Type 1 schedule and should not be priced as if it did. My hood has a water-wash system. Is that the same thing? A water-wash hood rinses its own plenum on a cycle, which reduces build-up but does not eliminate manual cleaning, and the wash system itself needs its nozzles, detergent supply and cycle checked. The duct and fan downstream are unaffected by the wash and still load normally. A water-wash hood is a maintenance advantage, not an exemption. The hood is over a solid fuel grill. Is anything different? Yes. Solid fuel cooking produces creosote and airborne embers as well as grease, loads the system considerably faster, and in a properly built installation is served by its own dedicated exhaust rather than sharing with gas appliances. Solid fuel kitchens generally need a shorter interval than anything else in a North York plaza, and the walk-through will say so. Can you install a new hood or modify the one we have? No. Hood installation, modification, ductwork and fan work are all outside what Elite Hood Cleaning North York performs. Where the walk-through finds an undersized hood, insufficient overhang or a missing access panel, it is documented with photographs so a sheet metal or mechanical contractor can quote from evidence. Find out whether your hood is capturing or just hanging there The walk-through checks hood type, plenum condition, filter fit and capture at the cooking line, and tells you whether cleaning will fix the problem or whether it is mechanical. The written quote follows within 24 hours. Request a Free Quote Call 647-905-0412 --- ## Hood Filters North York 2026 | Baffle Cleaning and Replacement URL: https://www.elite-hood-cleaning-north-york.ca/services/hood-filters-north-york/ > Baffle hood filter cleaning, assessment and replacement for North York kitchens in 2026. Why mesh filters fail the standard and what to fit instead. Hood Filters North York 2026 | Baffle Cleaning and Replacement Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Hood Filters for North York Commercial Kitchens A hood filter is the first barrier between a cooking line and the rest of the exhaust system, and on a Type 1 canopy it must be a listed baffle filter rather than a mesh screen. Elite Hood Cleaning North York removes, washes and assesses every filter on each visit, reports the ones that are damaged, and supplies correctly sized replacements. Filters are the cheapest component in the system and the one that decides how fast everything downstream loads. Request a Free Quote Call 647-905-0412 How a baffle filter actually works It is not a strainer. Nothing is being sieved out of the air, and that misunderstanding is behind most of the bad filter decisions in commercial kitchens. A baffle filter is a set of interlocking metal vanes that force the airstream to change direction sharply, several times, over a short distance. Grease droplets carry far more momentum than the air around them, so when the air turns, the droplets do not. They strike the vane, coalesce into liquid, and run down the baffle into the trough below under gravity. Two consequences follow. First, a baffle filter works continuously without clogging closed, because grease drains away rather than accumulating in a mat. Second, it only works if it is installed the right way up and the right way round, so the drainage channel points where the designer intended. A filter fitted upside down still looks fine in the rail and does a fraction of the job. This is also why filters have to sit tight in the rail with no gaps. Air takes the easiest path available. A missing filter, an undersized filter, or a gap at the end of a bank creates a free route straight into the plenum, and a large fraction of the airflow will use it. One missing filter in a bank of six can undo a great deal of the protection the other five provide. Baffle vs mesh, and why mesh keeps turning up anyway Mesh filters are cheap, widely sold, and wrong for a grease canopy. They persist because nobody checks what the previous tenant fitted. Baffle filters vs mesh filters on a Type 1 canopy Baffle vs mesh Listed baffle filter Mesh or screen filter How it separates grease Momentum change, droplets strike a vane and drain Impaction into a fibrous mat, which holds the grease in place Behaviour as it loads Drains continuously, airflow stays roughly stable Clogs progressively, airflow falls, capture degrades Behaviour in a flare-up Designed to resist flame passing through into the plenum Saturated mat of grease sitting directly above a flame Suitability for a Type 1 grease hood Required Not acceptable Cleaning Washes clean repeatedly, long service life Rarely returns to clean, usually discarded Typical way it appears in a kitchen Fitted at installation and kept Bought cheaply as a like-for-like replacement without checking When a walk-through finds mesh filters over a grease line, it gets flagged immediately and in writing, because it is one of the few findings that can be corrected the same week for a small amount of money. It also tends to explain a duct that has loaded much faster than the cooking volume suggests it should. Washing, and why it happens off the line Filters cleaned in place are not cleaned. They are rinsed, and the grease goes into the plenum or onto the floor. Every filter comes out of the rail and is washed away from the cookline in contained equipment, using hot water and a degreaser strong enough to break polymerised grease. Soaking does most of the work, because heated cooking fat forms a varnish that is chemically closer to a resin than to a liquid, and it responds to time and temperature rather than to scrubbing pressure. Kitchens that put baffle filters through a dishwasher nightly are doing something genuinely useful, and it should continue. A commercial dish machine keeps the surface load down and extends the interval at which the bank becomes a restriction. What it does not do is clear the interior of the baffle channels on a heavily loaded filter, or address the trough and plenum behind them, so it complements the scheduled service rather than replacing it. After washing, each filter is inspected individually before it goes back. Condition is recorded and photographed, and the report tells you filter by filter which are serviceable, which are marginal, and which should be replaced before the next visit. When a filter should be replaced rather than washed Filters are consumable. Running them past the point of usefulness is a false economy that shows up in the duct. Sign 1 Warped or bowed frame A filter that no longer sits flat in the rail leaves a gap at its edge, and air will use that gap in preference to passing through the baffles. Sign 2 Split seams or holes Any hole through the filter body is a direct bypass into the plenum. Corrosion at the lower edge, where liquid grease sits, is the usual origin. Sign 3 Crushed or bent baffles Vanes knocked out of alignment stop redirecting the airstream properly. This usually happens when filters are dropped or forced back into the wrong rail. Sign 4 Wrong size for the rail An undersized filter that rattles, or a bank that has been made up from mismatched sizes, leaves permanent gaps. This is common in kitchens that changed hands. Sign 5 Missing handles or damaged ends A filter that cannot be safely handled will not be removed for cleaning by kitchen staff, which quietly ends the nightly routine that was protecting the system. Sign 6 Not a baffle filter at all Mesh, aluminium screen or a domestic-style filter over a grease line gets replaced with a correctly sized listed baffle filter, not washed and put back. Common questions about hood filters How often should kitchen staff clean the hood filters? Daily for a high-volume grease line, and at minimum weekly for anything cooking with fat. Nightly through the dish machine is the practical routine for most North York kitchens and it makes a measurable difference to how fast the duct loads. It supplements scheduled cleaning rather than replacing it. Can we run the hood with a filter missing while it is being cleaned? No. A gap in the bank sends grease-laden air straight into the plenum and past the protection the filters exist to provide. If filters are being washed during service, use a spare set so the bank is always complete. A spare set is inexpensive compared with a duct clean brought forward by six months. How many filters does a hood need? Enough to fill the rail completely with no gaps, sized so each filter seats firmly. The count comes from the length of the canopy and the filter width, and it is checked at the walk-through. A bank made up of mismatched leftovers from previous tenants is a common and easily corrected finding. Do stainless steel and aluminium baffle filters perform differently? Both work when they are listed baffle filters of the correct size. Stainless generally survives repeated hot washing and rough handling far longer, which matters in a kitchen where filters come out nightly. Aluminium is lighter and cheaper and tends to distort sooner. The material matters less than the type and the fit. Is filter cleaning charged separately? No. Removing, washing and assessing the filters is part of every exhaust system visit, included in the $385 single-hood and $725 multi-hood pricing. Replacement filters are quoted separately because the price depends on size and count, and you are told what is needed before anything is supplied. Our filters look clean but the kitchen is still smoky. Why? Clean filter faces do not mean clear airflow. The restriction is often in the plenum behind them or further along the duct, and it can equally be a fan or make-up air problem that has nothing to do with grease. The exhaust hood cleaning page covers how capture failures are diagnosed. Get your filter bank assessed before it costs you the duct The walk-through counts your filters, checks type, size and fit, and tells you which ones are worth washing and which are past saving. The written quote follows within 24 hours. Request a Free Quote Call 647-905-0412 --- ## Commercial Kitchen Cleaning Services North York | 2026 Guide URL: https://www.elite-hood-cleaning-north-york.ca/services/ > Seven commercial kitchen exhaust and degreasing services for North York kitchens in 2026. Compare what each covers and pick the right starting point. Commercial Kitchen Cleaning Services North York | 2026 Guide Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Commercial Kitchen Cleaning Services in North York Elite Hood Cleaning North York performs seven services, and they divide cleanly into two groups. Five of them deal with the exhaust system that carries grease out of the building. Two of them deal with the grease that never made it into the exhaust and settled on the kitchen instead. This page exists to help you pick a starting point, and most kitchens genuinely only need one of them. Request a Free Quote Call 647-905-0412 Start here if you are not sure what to ask for Most enquiries arrive as one of four situations. Find yours and the right service follows from it. Which service fits which situation What prompted the call Start with this Why that one vs the others An inspector, insurer or landlord asked for cleaning records Kitchen exhaust cleaning Only a full system clean produces a certificate that covers hood, filters, duct and fan together. A partial service leaves the gap visible on the paperwork. The kitchen is opening, changing hands, or setting up a schedule Restaurant hood cleaning This is the page about frequency and scheduling rather than about mechanics. It answers how often, at what cost, around which service hours. Smoke is hanging in the kitchen or the hood is not pulling Exhaust hood cleaning Capture failure usually starts at the hood and the filter bank, so that is where diagnosis starts before anyone quotes duct work. Grease is showing up on the roof, a wall, or a ceiling Rooftop grease containment or kitchen degreasing Grease outside the system is a different problem from grease inside it, and it is often the building owner rather than the tenant who pays. The five exhaust system services These overlap deliberately. A full system clean includes the hood and the filters; the individual pages exist because kitchens often need to understand or buy one part on its own. Kitchen Exhaust Cleaning The whole system in one visit: canopy, filters, plenum, accessible duct run and rooftop fan, with a certificate covering all of it. This is the service that satisfies an inspector or an insurer. The full system service Restaurant Hood Cleaning The same physical work, framed around the operator's decisions: how often, at what cooking volume, scheduled around which shifts, and what your renewal paperwork needs to show. Frequency and scheduling Exhaust Hood Cleaning The canopy on its own: Type 1 and Type 2 hoods, the plenum behind the filters, capture and containment, and why a hood that looks clean can still be failing. The hood itself Hood Filters Baffle filter washing, condition assessment against the standard, and replacement. The single cheapest maintenance item in the kitchen and the most commonly neglected. Filters as a component Rooftop Grease Containment The fan, the curb and the roof surface around the discharge point. A membrane and warranty question as much as a fire question, and usually the landlord's cost. The roof end of the system The two kitchen surface services Grease that never reached the exhaust has to go somewhere. These two services deal with where it went, and neither of them is janitorial cleaning. Kitchen Equipment Cleaning Fryers, ranges, char grills, salamanders, ovens and combi units stripped, degreased and returned to a baseline a kitchen team can hold with nightly cleaning. The cookline appliances Kitchen Degreasing Walls, ceilings, structure and hard-to-reach surfaces behind and above the line, treated as accumulated fire load rather than as a housekeeping job. Surfaces beyond the hood Both of these are deep cleaning of a commercial kitchen, and both are booked as scheduled projects rather than as recurring visits. Neither is a substitute for daily kitchen cleaning by your own staff, and neither is offered as a janitorial contract. If what you need is nightly floors, bins and washrooms, that is a different trade, and saying so is more useful than pretending otherwise. What is not offered Naming the boundary is more useful than a longer list of services. Elite Hood Cleaning North York does not pump grease traps, does not repair or replace ductwork, does not repair or replace exhaust fans, does not install hoods or hinge kits, and does not clean residential range hoods. Where a job needs one of those, the condition is photographed and written into the report so the right trade can quote it. A cleaning contractor who quietly agrees to a repair is a cleaning contractor who is about to do it badly. Building ventilation and HVAC duct cleaning are also outside this work. A kitchen exhaust system and a building air system look superficially similar and are governed by different requirements, cleaned with different equipment, and certified differently. Sites needing both should hire both. Common questions about the services Do I need to book several of these services separately? Usually not. A kitchen exhaust cleaning already includes the hood, the filters and the rooftop fan as part of the system, so booking those individually is not necessary. The separate pages exist because kitchens sometimes need just one component addressed, such as a filter set replaced or a roof cleaned after a landlord complaint. Can equipment cleaning and degreasing be done during the same visit as the exhaust? Yes, and combining them is usually cheaper than two separate visits because the setup, the protection of the kitchen and the shutdown only happen once. Say so at the walk-through and the quote will price the combination rather than the parts. Which service produces the certificate an inspector wants? Kitchen exhaust cleaning. The certificate references the NFPA 96 standard and covers the system as a whole, naming what was cleaned and which duct sections were unreachable. A filter-only or hood-only visit does not produce equivalent coverage, and presenting one as if it did is misleading. Is there a contract, or can a kitchen book a single visit? Single visits are normal and no contract is required. Most kitchens settle into a schedule after the first clean because it is easier to hold the interval than to remember it, but that is a choice made after the work, not a condition of getting a quote. What does a quote cost? Nothing. The walk-through and the written quote are free, and the quote is a fixed number rather than a starting point that grows on the night. Pricing starts at $385 for a single-hood kitchen and $725 for a multi-hood kitchen, with institutional and multi-tenant sites quoted after the walk-through. Not sure which service your kitchen needs? Describe the kitchen and the problem, and the walk-through will tell you what the system actually needs rather than what is easiest to sell. The written quote follows within 24 hours. Request a Free Quote Call 647-905-0412 --- ## Kitchen Exhaust Cleaning North York 2026 | Hood to Rooftop Fan URL: https://www.elite-hood-cleaning-north-york.ca/services/kitchen-exhaust-cleaning-north-york/ > Full kitchen exhaust system cleaning in North York for 2026: canopy, filters, plenum, accessible duct and rooftop fan, with photos and a certificate. Kitchen Exhaust Cleaning North York 2026 | Hood to Rooftop Fan Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Kitchen Exhaust Cleaning in North York Kitchen exhaust cleaning is the removal of grease from the entire ventilation path serving a commercial cookline, not just the part visible from the kitchen floor. Elite Hood Cleaning North York cleans the canopy interior, the baffle filters, the plenum, every duct section an access panel allows reaching, and the fan on the roof, then documents each one. Single-hood kitchens start at $385 and are usually finished inside one overnight visit. Request a Free Quote Call 647-905-0412 The system is one path, and it is only as clean as its worst section Understanding the path is what separates a real quote from a cheap one, because the cheap quote is almost always cheap by leaving a section out. Air leaves the cooking surface carrying vaporised fat, water and combustion products. It hits the baffle filters first, where centrifugal force throws the heaviest droplets out of the airstream and down into the filter trough. What gets past the filters enters the plenum, the void behind and above them, where the airflow slows and turns. Slower air drops more grease, which is why a plenum is often filthy behind a filter bank that looks acceptable. From the plenum the air enters the duct. Every elbow, every transition, every horizontal run acts as another deposition point, and the deposit hardens over time into a varnish that a rag will not move. The air finally reaches the fan, which throws the last of the liquid onto its own housing and blades, and the remainder onto the roof. A fire in this system does not start in the duct. It starts on the cooking surface, and the duct is what carries it. That is the entire reason cleaning is regulated: an unbroken film of fuel connecting a flame at the range to the roof of the building, running above a ceiling nobody can see into. What gets cleaned, section by section This is the scope of a full exhaust clean. Anything a quote omits from this list is a section still carrying fuel after you have paid. Section 1 Canopy interior and lower surfaces Everything inside the hood, including the underside, the corner welds and the light housings. Cleaned to bare metal where the surface allows it rather than wiped to a shine. Section 2 Baffle filters and trough Filters removed and washed off-line, then the trough and the drain point behind them cleaned out. Filter condition is recorded and reported, not silently ignored. Section 3 Plenum The void behind the filter bank, reached once the filters are out. This is where the heaviest hidden deposit usually sits, and it is the section skipped most often on a fast job. Section 4 Accessible duct run Every duct section that an access panel makes reachable, scraped and degreased along its length. Sections with no panel are measured, photographed and named on the certificate as unreachable. Section 5 Rooftop fan and housing The fan lifted or tilted where it is safe, then the blades, the housing interior and the curb degreased. The fan is run and checked before the visit closes. Section 6 Documentation of the whole path Before-and-after photographs of each section above, plus a signed certificate referencing NFPA 96 that names the sections cleaned and the sections that could not be reached. What "accessible" means, and why it is the most important word in the quote The standard requires cleaning to bare metal where the system can be reached. It does not require a contractor to cut open a duct that was built without access. A properly built Type 1 duct has access panels at intervals along its length and at every change of direction, so a cleaner can physically get a tool onto every interior surface. A great many kitchens in older North York plazas and converted retail units do not have that. The duct was installed sealed, the ceiling went in underneath it, and no panel was ever fitted. Two things follow from that, and an honest contractor tells you both. First, those sections cannot be cleaned, and any quote implying otherwise is either going to skip them or going to cut into your ductwork. Second, the sections that cannot be cleaned still accumulate grease, so the building carries a risk that cleaning frequency alone will not solve. The fix is access panels, fitted by a sheet metal trade, and it is worth knowing about early rather than at an inspection. Every certificate issued names the unreachable sections explicitly. That is deliberate. A certificate that quietly implies whole-system coverage while the contractor knew a run was sealed is worse than no certificate, because it gives the operator false confidence and gives the insurer a reason to argue later. Ask this Ask any quoting contractor how many duct access panels your system has and where they are. If the answer is vague, the quote has not been surveyed. A full system clean vs a hood-only visit Both get sold as "hood cleaning". They are not the same purchase and they do not produce the same document. Full exhaust system cleaning vs a hood-only visit Full system clean vs hood-only Full exhaust system cleaning Hood-only visit Canopy interior Cleaned to bare metal where reachable Cleaned, usually to a visual standard Filters and trough Removed, washed off-line, condition reported Often washed in place or rinsed Plenum behind the filters Opened and degreased Frequently untouched Duct run Every section with an access panel Not included Rooftop fan and curb Lifted or tilted, degreased, run and checked Not included What the paperwork covers The system, with unreachable sections named The hood, whatever the invoice says If your reason for booking is an inspection, an insurance renewal, or a landlord request, the hood-only visit does not answer the question being asked. Read the NFPA 96 guide for what the standard expects the record to show. Common questions about exhaust system cleaning How long does a full kitchen exhaust cleaning take? A single-hood kitchen with a short duct run and roof access is normally complete in one overnight visit of a few hours. Multi-hood kitchens run longer, and a tower site where the riser climbs several storeys can need the roof work coordinated with building management on a separate window. The walk-through gives you a realistic time, not an optimistic one. Does the fan really need to come off? The fan needs to be lifted or tilted so the housing interior and the blade faces can be reached, because that is where the last of the liquid grease collects. Where a fan is seized, corroded or fitted without a hinge, it is reported rather than forced. Elite Hood Cleaning North York does not perform fan repairs or hinge installations, so a fan that cannot safely be opened is documented for a mechanical trade to address. What happens to the grease and the wash water? Filters are washed off-line into contained equipment, waste is collected rather than sent down a floor drain, and the kitchen is protected with sheeting before any degreaser is applied. Grease reaching a municipal drain is a separate compliance problem for the operator, so creating one while solving a fire-safety one is not an acceptable trade. Will the cleaning fix a hood that is not pulling smoke? Sometimes, and it is the right first step. Heavily loaded filters and a caked plenum genuinely reduce airflow, so a clean often restores capture on its own. If it does not, the cause is mechanical, usually fan speed, belt condition, a duct restriction or make-up air, and that is reported with photographs so it can be quoted by the right trade. Diagnosis of capture problems is covered on the exhaust hood cleaning page . Can this be done while the kitchen is open? No, and it should not be. The exhaust fan is locked out, the filters come out, and degreaser is applied to surfaces directly above the cooking line. Visits run overnight, before opening, or in a genuine gap between service periods, which is why scheduling is agreed at the quote rather than assumed. How much does kitchen exhaust cleaning cost in North York? From $385 for a single-hood kitchen and from $725 for a multi-hood kitchen of two to four canopies. Institutional, campus and multi-tenant sites are quoted after a free walk-through, because duct length and access difficulty drive the number far more than the size of the kitchen does. Find out how much of your duct run is actually reachable The walk-through maps your system section by section and tells you where the access panels are, where they are missing, and what a full clean will and will not be able to reach. The written quote follows within 24 hours. Request a Free Quote Call 647-905-0412 --- ## Restaurant Hood Cleaning North York | 2026 Frequency and Cost URL: https://www.elite-hood-cleaning-north-york.ca/services/restaurant-hood-cleaning-north-york/ > Restaurant hood cleaning in North York on a 2026 schedule matched to your cooking volume. Overnight visits, fixed written quotes, records insurers accept. Restaurant Hood Cleaning North York | 2026 Frequency and Cost Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Restaurant Hood Cleaning in North York Restaurant hood cleaning is a recurring service, and the only real decisions an operator has to make about it are how often, when, and what proof to keep. Elite Hood Cleaning North York sets the interval from what your kitchen actually cooks, runs the visit outside service hours, and leaves records that stand up at an insurance renewal. Visits start at $385 and no contract is needed to book the first one. Request a Free Quote Call 647-905-0412 Deciding how often, without guessing The interval is a fire-safety number, not a preference, and it comes from cooking volume and cooking type together. Two restaurants of identical size on the same stretch of Yonge Street can need cleaning at completely different intervals. The variable is not seating or floor area. It is how many hours a day fat is being vaporised and what kind of fat it is. A charcoal grill running twelve hours deposits more in a month than a sandwich counter deposits in a year. The practical method is to clean once, look at what came out, and set the interval from the evidence. On the first visit the technician records the depth and character of the deposit at the filter bank, the plenum and the first duct section. That measurement, taken against the number of months since the last clean, gives an actual accumulation rate for your kitchen. Everything after that is arithmetic rather than opinion. Where a kitchen has no cleaning history at all, the starting interval is set conservatively from cooking type, then adjusted after the second visit when there is a real rate to work from. An operator who is told their interval on day one, without anyone having opened the system, is being sold a template. Scheduling around a service business The cleaning is disruptive by design. The scheduling is what keeps it from costing you a shift. A hood cleaning requires the exhaust fan locked out, the filters removed, and chemical degreaser applied directly above the cooking surfaces. None of that is compatible with a kitchen in service, so the visit happens overnight, before opening, or inside a genuine closed window between service periods. For a single-hood restaurant that usually means an overnight arrival after last service, with the system reassembled, run and checked before the morning prep team walks in. For a multi-hood kitchen it can mean staging the work so one line is finished before the next is opened up. Restaurants with a lunch and dinner split and a real afternoon closure sometimes prefer that gap to an overnight, and where the window is long enough that works fine. Booking matters more than it should in this borough. Roof access in mixed-use towers around Yonge and Sheppard and Yonge and Finch often needs building management notified in advance, and in plaza units the landlord holds the roof. Those permissions take days, not hours, so the visit is scheduled once access is confirmed rather than being booked and then discovered to be impossible at two in the morning. What your insurer and your inspector each want They are asking related but different questions, and one document answers both if it is written properly. Insurance renewal vs fire inspection: what each one is actually checking Insurer vs inspector What the insurer is checking What the inspector is checking Core question Is this risk being managed to the schedule you told us about Is this system in a condition that complies right now Evidence wanted A continuous history of dated cleaning records The current condition of the system plus the most recent record Weak point they find A gap in the dates, often after a change of ownership Duct sections nobody has ever opened Consequence of failing Loaded premium, added conditions, or a declined claim later An order to clean, with a deadline and a re-inspection What helps most Keeping every certificate, including the ones from the last operator A certificate that names unreachable sections honestly The most common preventable problem is a records gap at a change of hands. A restaurant that took over a unit rarely receives the previous tenant's cleaning history, so the file starts empty and the first renewal is harder than it needed to be. Cleaning early in a takeover and keeping the certificate fixes that permanently. What the visit costs a restaurant, in real terms The invoice is the smallest of the three numbers involved. A single-hood restaurant kitchen pays from $385 a visit. On a quarterly interval that is a known annual figure a business can budget against, and it does not move around because the quote is fixed after the walk-through rather than adjusted on the night. The second number is the closure. Because the work runs overnight, a properly scheduled clean costs zero trading hours, which is the entire reason overnight is the default rather than an upgrade. The third number is the one nobody budgets for: what a fire in the duct costs a restaurant that cannot prove a cleaning schedule. That is not a scare tactic, it is the reason your insurer asks for the records in the first place. The paperwork exists so the risk conversation happens now, on your terms, rather than later on theirs. Common questions from restaurant operators How often should a busy North York restaurant clean its hood? Solid-fuel systems need monthly inspection. The standard inspection intervals for high-, moderate- and low-volume operations are quarterly, semi-annual and annual respectively. Those are inspection intervals, not a promise that cleaning can wait that long. Grease deposits found during inspection determine when cleaning is required. Do I have to sign a service contract? No. A first visit can be booked on its own with no ongoing commitment. Most restaurants choose to hold an interval afterwards because a missed schedule is what causes both the compliance gap and the sudden large clean, but that is a decision made after seeing the work rather than a condition of getting a price. We just took over the unit and have no records. Where do we start? Book a clean early rather than waiting for the interval you inherited, because you have no way to know what that interval was. The first visit gives you a documented baseline, a photographed condition report on a system you have never seen inside, and a dated certificate that starts your own records from a known point. Can you work around a lunch and dinner split instead of overnight? Yes, where the closed window is genuinely long enough for the work plus reassembly and a fan check. For a single-hood kitchen an afternoon gap often works. For multi-hood kitchens the window is usually too short and overnight is the realistic option. This is agreed at the quote rather than discovered on the day. Does a franchise head office schedule this, or do we? That depends on your franchise agreement, and it is worth checking before assuming. Some brands mandate an interval and a record format without arranging the work, which leaves the individual location responsible for booking it. The certificate issued here names the site and the date, so it satisfies a head office record request as easily as an insurer one. What if the cleaning finds a problem with the system? It is photographed, written into the report, and explained plainly. Common findings are missing duct access panels, warped or holed filters, a fan that cannot be safely opened, and grease standing on the roof. Elite Hood Cleaning North York does not carry out repairs, installation or fan work, so those findings go to you to hand to the right trade rather than becoming an upsell. Get your restaurant on a schedule that matches how it actually cooks The walk-through sets an interval from your cooking volume and cooking type, not from a generic template. You get a fixed written price per visit within 24 hours, and no contract is required to book the first one. Request a Free Quote Call 647-905-0412 --- ## Rooftop Grease Containment North York 2026 | Fan Curb and Roof URL: https://www.elite-hood-cleaning-north-york.ca/services/rooftop-grease-containment-north-york/ > Rooftop grease containment for North York buildings in 2026. Keep exhaust fan grease off a membrane roof, out of storm drains, and off your warranty. Rooftop Grease Containment North York 2026 | Fan Curb and Roof Skip to content Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Cleaned to the NFPA 96 Standard Signed Certificate on Completion Photo Proof of Every Surface WSIB + Insurance Before Work Starts North York Commercial Kitchens Call 647-905-0412 Overnight & Between-Event Scheduling Rooftop Grease Containment in North York Rooftop grease containment is the practice of catching what a kitchen exhaust fan discharges at roof level, before it spreads across the membrane, runs down a parapet, or reaches a storm drain. Every Type 1 exhaust system ends at a fan on a roof, and everything the cleaning misses upstream arrives there eventually. Elite Hood Cleaning North York cleans the fan, the curb and the roof around the discharge, and reports honestly on what is already there. Request a Free Quote Call 647-905-0412 This usually arrives as a landlord complaint, not a kitchen problem The grease lands on roofing the tenant does not own, which is why the phone call generally comes from a property manager. The exhaust fan sits on a curb, and grease-laden vapour leaves through it. Part of that vapour condenses at the fan housing and drains back down the curb. The rest settles on the roof surface downwind of the discharge, in a plume that widens season by season until the area around the curb reads dark and tacky. By then the grease has usually found a low point and started travelling. Two costs follow. The first is the roof covering. A single-ply membrane, together with the adhesives and welded seams holding it together, is not specified to sit under a petroleum-adjacent contaminant for years at a time. Softening, staining and seam degradation are the visible outcome, and a roofing warranty is generally the invisible one, because most warranties exclude damage from contaminants the building owner allowed to accumulate. The second is drainage. A roof drains somewhere, and what it carries goes into the building storm system and then into the municipal one. Grease reaching a storm drain is a discharge problem with the building's name on it, and it is considerably more expensive to argue about after the fact than to prevent. Who pays: tenant or landlord The answer is in the lease, but the pattern in North York plaza and mixed-use buildings is consistent enough to plan around. Tenant responsibility vs landlord responsibility at the roof Tenant vs landlord Typically the tenant Typically the landlord or building owner The exhaust system serving their kitchen Cleaning the hood, filters, duct and fan on a schedule Granting roof access and coordinating it safely The roof surface itself Rarely, unless the lease says so explicitly The membrane, the warranty, and any contamination on it Containment devices at the fan Sometimes, where the lease assigns kitchen equipment Usually, since they protect the building fabric Storm drain contamination Contributes the grease Holds the liability as the property owner Who normally makes the call Books the kitchen exhaust cleaning Books the roof assessment after seeing the staining Quotes are issued to whoever needs them, and where a job crosses the boundary the report separates the kitchen exhaust work from the roof work so each party can see their own portion. That single act of separation resolves most tenant and landlord disputes about this before they start. What actually happens at the roof Roof work is the part of a hood cleaning most likely to be skipped, because it is the part nobody in the kitchen will ever see. The fan is isolated and locked out before anyone approaches it. Where the fan is hinged or can be safely lifted, it is opened so the blade faces, the housing interior and the discharge throat can be degreased. Where it is seized, corroded, or bolted down without a hinge, it is left alone and reported, because forcing a fan open damages equipment nobody here is qualified to repair. The curb is then cleaned inside and out, and this matters more than it sounds: the curb is where liquid grease running back down the ductwork collects, and a full curb is what feeds the plume onto the membrane. Any containment already fitted, whether a proprietary grease box, an absorbent pad system or a homemade tray, is emptied where practical and its condition reported. A containment device full to the brim has stopped working and is now a reservoir. Finally the roof surface around the discharge is cleaned within the limits of what is safe for the membrane, and photographed. Where staining has gone beyond what cleaning can address, that is said plainly in the report rather than papered over, because a roofing contractor needs to see it and the building owner needs to know before the next warranty conversation. Check first If a containment tray at the fan has never been emptied, the roof has been protected by an already-full container for however long that has been true. North York roofs, specifically Access is the variable that changes the job, and this borough has two distinct situations. Strip plazas along Sheppard, Finch, Wilson, Dufferin and Bathurst put a low, flat, shared roof over a row of tenants. Fans from several kitchens sit within metres of each other, drainage crosses tenancy lines, and it is frequently impossible to tell from the ground which plume belongs to which unit. On these buildings the useful deliverable is a photographed survey identifying each fan and the condition around it, because that is what lets a property manager apportion anything fairly. Mixed-use towers around Yonge and Sheppard and Yonge and Finch are the other case. The kitchen is at grade, the fan is many storeys up, and the roof is a managed space with its own access procedure, anchor points and notice requirements. Work there is booked around building management rather than around the restaurant, which is why roof access is confirmed before a visit is scheduled rather than after. In both cases the practical advice is the same. Have the roof looked at in daylight before booking overnight work, because a roof assessed at two in the morning by torchlight is an assessment nobody should be relying on. Common questions about rooftop grease Is the roof included in a normal hood cleaning? The fan, the fan housing and the curb are included in every exhaust system clean, because they are part of the system. Cleaning the roof surface itself, or dealing with an accumulated plume that has been building for years, is assessed separately since it is building work rather than kitchen work and is often the owner's cost rather than the tenant's. Do you supply and fit grease containment devices? Containment devices already fitted are cleaned, emptied where practical and reported on. Elite Hood Cleaning North York does not install rooftop equipment, alter fan mountings or modify a roof, because that is roofing and mechanical work. Where a site needs containment fitted, the report documents the situation so the right trade can quote it. Can grease damage really void a roofing warranty? Roofing warranties commonly exclude damage caused by contaminants the owner permitted to accumulate, and kitchen exhaust grease is a well-known example. The specific wording varies by manufacturer and by contract, so the answer for your building is in your own warranty document. What is consistent is that dated photographs showing the roof was being cleaned help the conversation and their absence hurts it. The fan is on a roof we cannot access. What then? Access has to be arranged before work is scheduled. In managed buildings that means building management, a notice period, and sometimes a permit and anchor points. In plazas it means the landlord. Nothing is attempted from an unsafe position, and a fan that cannot be reached safely is documented as not cleaned rather than quietly signed off. Why is there grease on the roof if we clean the hood regularly? Because some carryover to the fan is normal even on a well-maintained system, and it accumulates between visits. A large plume on a kitchen with a genuine cleaning history usually points to something else: filters that are the wrong type, a missing filter creating a bypass, or duct sections nobody can reach. The filter page covers the first two. Can this be done in winter? Roof work in a Toronto winter is scheduled around conditions rather than around a date. Ice, snow load and wind make some roofs unsafe on some days, and where that is the case the roof portion is deferred and the interior work goes ahead. A contractor willing to send someone onto an icy plaza roof at night to hold a booking is telling you something about how they run jobs. Get the roof around your exhaust fan assessed A free walk-through of the roof and the fan curb shows what is already staining the membrane, what containment the site needs, and what it costs. The written quote follows within 24 hours, and it can be addressed to the landlord or to the tenant. Request a Free Quote Call 647-905-0412 --- ## Site Map 2026 | Every Page on Elite Hood Cleaning North York URL: https://www.elite-hood-cleaning-north-york.ca/sitemap.html > Every page on this site in 2026: seven service pages, the NFPA 96 fire code guide, and the company and legal pages, each with what it answers. Site Map 2026 | Every Page on Elite Hood Cleaning North York Skip to content Site Map A site map is a complete index of the pages published on a website, arranged so a reader can see the whole structure at once. This one lists every page on elite-hood-cleaning-north-york.ca with a sentence on what each answers, so you can go straight to the one that matches your question instead of working through the navigation. The machine-readable version for search engines lives at sitemap.xml . Request a Free Quote Call 647-905-0412 Main pages Start here if you have arrived without a specific question in mind. Home : what hood cleaning covers in North York, how cooking style decides your cleaning frequency, the six steps of a visit, published pricing, and the coverage area across the borough. Services : all seven services in one place, with a table matching common situations to the right starting point and a plain statement of what is not offered. NFPA 96 fire code guide : what the standard requires, the inspection frequency table by cooking type, what bare metal means, and what a cleaning certificate does and does not prove. About : how the work is documented, what every kitchen receives, which segments this suits, and the full list of services deliberately declined. Contact : the quote form, what to have ready before you call, and what happens after an enquiry arrives. Exhaust system services Five pages covering the ventilation path that carries grease out of the building. They overlap by design, because a full system clean already includes the hood and the filters. Kitchen exhaust cleaning : the complete system from canopy to rooftop fan, the six sections a full clean covers, what accessible really means on a quote, and a comparison against a hood-only visit. Restaurant hood cleaning : how the cleaning interval is set from measured accumulation rather than a template, scheduling around service hours, and what an insurer and an inspector each want to see. Exhaust hood cleaning : Type 1 grease canopies against Type 2 heat hoods, why the plenum behind the filters matters most, and the reasons a clean hood can still fail to capture smoke. Hood filters : how a baffle filter actually separates grease, why mesh filters are not acceptable on a grease hood, off-line washing, and the six signs a filter should be replaced. Rooftop grease containment : membrane damage and storm drains, who pays between tenant and landlord, what happens at the fan and the curb, and how North York plaza and tower roofs differ. Kitchen surface services Two pages about grease that never reached the exhaust system. Neither is janitorial cleaning and neither is offered as a recurring contract. Kitchen equipment cleaning : deep cleaning of fryers, ranges, char grills, griddles, ovens, combi units and salamanders, what is deliberately not dismantled, and when kitchens usually book it. Kitchen degreasing : walls, ceilings, pipework and structure treated as accumulated fuel load, the difference from janitorial cleaning, and the six places grease has usually gone. Legal and machine-readable pages The pages nobody reads until they need them, plus the files written for software rather than people. Privacy policy : what the quote form collects, where a submission goes, how long records are kept, and how to have yours corrected or deleted. Terms and conditions : scope of work, how written quotes operate, site access requirements, cancellation, payment, insurance, and the limits of the certificate. sitemap.xml : the XML index submitted to search engines, listing every indexable page with its last modification date. llms.txt : a short structured summary of this business and its pages, written for large language models and AI search tools. llms-full.txt : the full text content of every page in one file, for AI crawlers that want the complete source rather than a summary. robots.txt : crawler instructions and the pointer to the XML sitemap. Questions about this site Why are there no neighbourhood pages for Willowdale, Downsview or Don Mills? Willowdale, Downsview and Don Mills are all within the North York service area. Use the same service pages and quote form wherever your kitchen is located in North York. Include the street address and roof-access instructions so the visit can be planned for your building. What happened to the old pages for floor cleaning, grout and HVAC? This website focuses on commercial hood cleaning, kitchen exhaust systems and the related kitchen work listed on the services page . General floor cleaning, grout restoration and building HVAC servicing require a provider that offers those services. For grease on kitchen surfaces, read the kitchen degreasing page to check whether the scope matches your enquiry. Which page should I read if I only have five minutes? The home page if you want to know what the service is and what it costs, or the NFPA 96 guide if someone has asked you for cleaning records and you need to understand what they are actually asking for. Is the information here specific to North York or generic? The technical content applies to any commercial kitchen. The parts that are specific to this borough are the access situations, which genuinely differ: shared plaza roofs along Sheppard, Finch, Wilson and Dufferin, and multi-storey exhaust risers in the mixed-use towers around Yonge and Sheppard and Yonge and Finch. Those change how a job is scheduled more than anything else does. How often is this site updated? Page content is reviewed as pricing, scope or the standard changes, and the last update date appears in the footer of every page. The XML sitemap carries a modification date for each page, which is what search engines use to decide when to recrawl. Skip the reading and get a written quote If the kitchen already needs cleaning, the walk-through is free and the written quote follows within 24 hours. Call 647-905-0412 or send the contact form. Request a Free Quote Call 647-905-0412 --- ## Terms and Conditions 2026 | Elite Hood Cleaning North York URL: https://www.elite-hood-cleaning-north-york.ca/terms/ > Website and quote-request terms for North York commercial kitchens. Provider scope, pricing, access and booking conditions, updated September 2026. Terms and Conditions 2026 | Elite Hood Cleaning North York Skip to content Terms and Conditions These terms explain how to use the Elite Hood Cleaning North York website and request a commercial kitchen cleaning quote. PM Consulting Inc. operates this lead-generation website. The service provider identified on your written quote is responsible for the agreed work. Sending a form is a request for contact, not an accepted booking or a contract for cleaning. Last updated: September 6, 2026. Requesting a quote in North York Provide accurate contact details and describe the commercial kitchen involved. Useful information includes its North York street address, cooking equipment, canopy size, last cleaning date, closing hours and roof-access arrangements. If you represent a tenant business, explain whether the landlord or building manager controls any part of the exhaust route. A provider may need photographs, a site visit or further questions before giving a price. Website descriptions explain typical cleaning considerations, but they do not establish the exact condition of your equipment. Do not assume that a surface is accessible, a shared duct is included or a particular date is available until those points have been confirmed. Written scope and prices Published starting prices are reference points rather than a fixed price for every kitchen. The provider confirms the price, applicable taxes, included work, exclusions and any quote-expiry date in writing. Exhaust length, grease accumulation, safe access and the number of canopies can affect the work required. Review the quote before accepting it. Ask which parts of the canopy, filters, plenum, ductwork and rooftop fan are included. Kitchen equipment or surface degreasing should be listed separately where it forms part of the request. Changes to the agreed scope or price should be discussed and accepted before additional work proceeds. Booking and site access An appointment is confirmed directly with the provider. The operator and provider should agree when cooking must stop, when equipment will be cool, who will open the premises and how any roof or service area will be accessed. Keys, alarm arrangements and landlord permissions can affect the appointment even when the kitchen itself is ready. Do not move, disconnect or dismantle equipment without appropriate advice. The provider should explain preparation requirements for the agreed scope. Unsafe access, weather, live equipment or an inaccessible duct section may prevent some work from proceeding. Any resulting scope change should be documented so you know what remains outstanding. Payment, cancellations and rescheduling Payment dates, deposits, cancellation charges, rescheduling rules and any additional attendance charges are determined by the provider and the accepted quote. This website does not set a universal cancellation allowance, credit period or interest rate. Ask for those terms before confirming an appointment, particularly where building access must be booked in advance. If plans change, contact the provider promptly. Give the kitchen address and appointment details so the correct job can be located. Keep copies of the quote, approval and any revised arrangements. If a concern arises after the visit, contact the provider named on the job documents with the relevant photographs and a description of the issue. Records, standards and responsibility Ask the provider for the promised cleaning documentation and before-and-after photographs. A useful record identifies the work completed and any areas not accessed. It is a record of that visit, not a permanent assurance about the future condition of the kitchen. Grease accumulation resumes with cooking, so ongoing inspection and maintenance remain important. The website references NFPA 96 as a technical standard. That reference is not a claim that NFPA endorses or certifies this business. A cleaning document also does not replace fire-suppression servicing, repairs by an appropriate trade, or a determination by the local authority having jurisdiction. North York is served by Toronto Fire Services. Request current WSIB and liability insurance documents from the provider before work begins. Any coverage limits or additional-insured arrangements must be confirmed with that provider. Do not rely on a website statement in place of the documents required for your building or purchasing process. Using this website Use the forms for genuine enquiries and avoid submitting another person's details without permission. Do not attempt to disrupt the website, submit automated spam or misuse contact information. Information can change as service arrangements and requirements change. Confirm details relevant to your kitchen before relying on them to plan work. The privacy policy explains how enquiry information is handled. Contact PM Consulting Inc. about website information, or use the contact page for a cleaning request. These website terms do not remove rights that apply under law. Is submitting the form a confirmed booking? No. The provider must confirm scope, price and appointment details with you before the visit is booked. Which cancellation policy applies? The policy stated by the provider in the accepted quote or booking terms. Ask for it before agreeing to the work. Does a cleaning certificate guarantee compliance? No. It records the documented cleaning visit. Ongoing maintenance, repairs and the requirements of the authority having jurisdiction remain separate responsibilities. Get the written quote these terms apply to Every quote is in writing within 24 hours with the scope, the certificate, the photo record, and proof of insurance stated up front. Call 647-905-0412. Request a Free Quote Call 647-905-0412 ---