Commercial Hood Cleaning Services in North York
North York Hood Cleaning is the commercial hood cleaning service that degreases the canopy and plenum over a North York cook line, from a wok range on the Yonge corridor to a charbroiler in a food-court unit. Each visit works the canopy and plenum down to clean stainless, photographs every surface before and after, and closes with a signed certificate referencing the published NFPA 96 standard. Pricing starts from $585 per visit for a single hood up to ten feet, and the cleaning interval follows what burns under the canopy.
Commercial hood cleaning in North York: capture, containment and the two surfaces that hold the grease
A hood captures the plume rising off the appliance and contains it until the fan draws it away. The canopy and the plenum do that job and load in different ways as the grease builds.
The canopy is the stainless shell over the cook line. On a high-heat range it takes the direct heat of the flame as well as the grease, and the inside corners against the wall carry a film a nightly wipe never reaches. A wok range or a charbroiler throws oil upward in bursts rather than releasing it into a pan, so the canopy face loads through a single busy shift.
The filter slot sits between the canopy and the plenum. What each filter type does with the grease it catches, and how it gets cleaned or swapped, is covered on the hood filter cleaning page.
The plenum is the closed box behind the filter slot, before the duct collar. Grease that slips past the filters lands there and stays, so the plenum often carries the thickest layer in the building. Past the collar, the duct run is covered on the kitchen exhaust cleaning page.
Kitchen hood cleaning in North York for wall canopy, island, backshelf and deep canopy hoods
Wall canopy. Mounted against the back wall over a straight cook line, the hood behind most quick-service counters and condo-tower restaurant kitchens along the Yonge corridor. Grease gathers in both back corners of the plenum first.
Island canopy. Hung from the ceiling over an open line with no wall behind it, common in banquet kitchens and larger dining rooms. Without a wall to help containment, the outer edges load first and need checking on every visit.
Backshelf hood. Low and shallow, set tight to the appliance for a compact counter unit with a low ceiling. The plenum is small and fills within weeks under steady volume.
Deep canopy over a wok, tandoor or charbroil line. A wok range, a clay tandoor and a charbroiler all throw a flare that rises fast and hot, so North York kitchens running those lines use a deeper canopy to catch it. The extra inside surface coats between visits and is the first place a walk-through checks.
Food-court units. A mall food-court kitchen usually runs a compact wall or backshelf hood on a shared exhaust run, with landlord rules on access hours. Canopy work there happens overnight or before the court opens, with proof of WSIB coverage and liability insurance shown to the landlord before the crew starts.
Best commercial hood cleaning service in North York for a wok, tandoor, charbroil or Korean barbecue line
North York Hood Cleaning sets the interval from the appliance and the hours it runs, then checks it against the plenum on the first visit.
| Wok vs tandoor vs charbroil vs Korean barbecue table grill vs pizza deck oven vs fryer row | Where the grease lands first | How the interval gets set |
|---|---|---|
| Wok line | The canopy lip and the inside of the deep canopy, from oil thrown upward in bursts through the whole service. | Quarterly. NFPA 96 lists wok cooking among its high-volume operations. |
| Tandoor | The canopy face closest to the clay oven mouth, where the rising heat carries fat off skewered meat straight up. | Quarterly on a busy line, checked against the plenum at every visit. |
| Charbroil | The canopy over the grates and the plenum behind it, from flare-ups as fat drips onto open flame. | Quarterly, matching NFPA 96's high-volume schedule for charbroiling. |
| Korean barbecue table grill | A low, wide capture hood over each table run, with grease spread across a longer canopy than a single cook line. | Set from covers served per night, reviewed at the first plenum reading. |
| Pizza deck oven (wood-fired) | A slower film on the canopy, but the duct beyond it carries soot the hood alone does not clear. | Monthly, the NFPA 96 interval for solid-fuel cooking. |
| Fryer row | A steady mist across the whole canopy width rather than a burst near one range. | Quarterly where the fryers run through both services, decided at the walk-through. |
The full intervals NFPA 96 publishes by cooking volume are on the NFPA 96 page. Each kitchen segment is on the who we serve page.
Where to find hood cleaning services near me in North York
North York Hood Cleaning runs one route across North York and Thornhill west of Yonge Street from a single price list.
Deep canopies over wok, tandoor and charbroil lines cluster along the Yonge corridor, where independent kitchens sit at the base of condo and office towers. Wall canopies fill the quick-service and franchise units. Food-court hoods run on landlord access hours, cleaned overnight before the court reopens. Corridor and coverage detail is on the areas served page.
How much does commercial hood cleaning cost in North York in 2026?
Commercial hood cleaning in North York costs from $585 per visit for a single-hood kitchen up to ten feet and from $995 per visit for a multi-hood kitchen of two to four canopies. Food-court, hospital, campus, care-home and shared-riser systems are quoted on site after a free walk-through, and the written quote comes back within 24 hours.
Three things move a hood-only price: canopy length, canopy count and what appliance sits under it. Solid-fuel hoods over a wood-fired oven or smoker are quoted per job. Every visit includes before-and-after photographs of each cleaned surface, proof of WSIB coverage and liability insurance before work starts, and overnight or between-service scheduling.
Next step: call 647-797-9137 or request a written quote. Say how many canopies the kitchen runs and the main appliance under each one. The other services are on the services page.
Hood cleaning services in North York: frequently asked questions
What does a hood cleaning visit in North York include?
A hood cleaning visit covers the canopy and the plenum, photographed before and after, with a signed health and safety certificate referencing the published NFPA 96 standard. The filter slot is covered on the hood filter cleaning page and the duct run on the kitchen exhaust cleaning page.
How often does a wok or tandoor line in North York need its hood cleaned?
A wok or tandoor line sits on the quarterly interval NFPA 96 publishes for high-volume cooking, because the flare throws oil straight into the canopy through every service. The published intervals are on the NFPA 96 page.
Can a hood in a mall food-court unit be cleaned during business hours?
A food-court hood is cleaned overnight or before the court opens in almost every case, under the landlord's access rules. That schedule is arranged at the free walk-through.
Does a Korean barbecue table grill need a different hood than a single cook line?
A Korean barbecue dining room needs a longer, lower capture hood spanning several tables rather than one canopy over a single line, and the interval is set from covers served per night rather than one appliance.
Does the free walk-through commit a North York kitchen to anything?
The free walk-through commits the kitchen to nothing. Its answers (canopy count, hood style, main appliance) go onto a written quote that arrives within 24 hours. Details are on the contact page.