Commercial Hood Cleaning Services in Kingston
Hood Cleaning Services in Kingston are the degreasing of the three parts of a commercial kitchen hood that catch grease first: the stainless canopy over the cook line, the baffle filters in its slot, and the plenum hidden behind them. Kingston Hood Cleaning soaks the filters, degreases the canopy and plenum, photographs every surface before and after, and signs a certificate referencing the published NFPA 96 standard that names each section cleaned. A single hood up to ten feet starts at $585 per visit. The kebab grill, fryer bank or pub line under it sets how often you book.
Restaurant hood cleaning in Kingston: how the hood catches the plume
A kitchen hood has two jobs. It captures the hot plume that rises off the appliance, and it contains that plume until the fan pulls it out. Grease build-up works against both jobs at once.
The canopy is the stainless box you see. Its inner face and seams collect a sticky layer that a closing-time wipe never touches, because nobody can reach up past the filter slot.
The baffle filters sit at an angle across the back of the canopy. Their job is to strip grease from the air before it goes any further.
The plenum is the chamber behind the filters, below the duct collar. Whatever the filters miss settles here, out of sight. On a busy grill line this is usually the dirtiest surface in the hood. The duct past the collar is on the kitchen exhaust cleaning page.
Hood vent cleaning: baffle vs mesh filters and the soak-tank method
Hood vent cleaning starts at the filter slot, because the filter decides how much grease reaches everything behind it.
Mesh filters. A mesh filter is a pad of layered wire. It traps grease inside the weave and keeps it there. As the pad fills, air struggles through, capture drops, and the pad itself becomes fuel sitting above the burners.
Baffle filters. A baffle filter is a row of folded stainless channels. Air has to turn sharply to get through, and the heavier grease drops out, runs down the channels and drains to the trough. The filter stays open to air even when the line is flat out.
The soak-tank method. A dish-machine cycle removes the soft top layer from a baffle and leaves the baked film deep in each fold. Kingston Hood Cleaning pulls every filter, soaks the set in a hot degreaser tank until that film releases, rinses each channel and reseats the filters with no gaps in the slot. Replacing a damaged filter is covered on the kitchen exhaust cleaning page.
Kitchen hood cleaning by hood style: wall canopy, island, backshelf and deep canopy
Wall canopy. A wall canopy is fixed to the back wall over a straight run of fryers and ranges. It is the standard hood on the franchise and quick-service lines along Division Street, Gardiners Road and Highway 15. The back corners of the plenum hold the heaviest grease.
Island canopy. An island canopy hangs from the ceiling over a line with open sides. With no wall to guide the plume, the outer lip and the two ends take the load first.
Backshelf hood. A backshelf hood sits low and close to the appliance, often over a flat-top at a breakfast counter or a small take-out unit on Bath Road. Its plenum is small, so it fills quickly.
Deep canopy over a charbroiler or kebab grill. A charbroiler or a vertical kebab grill throws a fast, fat-heavy plume, so the kitchens along Princess Street often run a deeper canopy. The extra inner surface picks up a coat of rendered fat between visits.
Best commercial hood cleaning schedule in Kingston for kebab grills, fryer lines, pubs and institutional kitchens
Kingston Hood Cleaning sets the first interval from the main appliance and the hours it runs, then checks it against the plenum on the first visit.
| Kebab grill vs fryer line vs pub vs institutional kitchen | Where the grease settles first | How the interval is set |
|---|---|---|
| Kebab grill or charbroiler (independents on Princess Street) | The inside of the deep canopy and the plenum ceiling, from smoke carrying rendered fat. | Quarterly. NFPA 96 names charbroiling as high-volume cooking. |
| Fryer line (franchise units on Division Street and Gardiners Road) | The baffles directly over the fryer bank, from a steady oil mist. | Quarterly for a line that fries open to close or runs 24 hours. Semi-annual where volume is moderate. |
| Pub or tap house kitchen (near the downtown waterfront) | The filter slot and canopy lip, from fryers and a flat-top that peak on weekends. | Semi-annual for moderate volume. Moved up if the plenum shows heavier loading. |
| Institutional kitchen (hospital, campus, base or residence) | A thin, even film across a long canopy over kettles, ovens and tilt skillets. | Semi-annual for moderate volume. Quarterly where the kitchen cooks around the clock. |
The full list of intervals NFPA 96 publishes by cooking volume is on the NFPA 96 page. Residence kitchens have their own long-term care page.
Exhaust hood cleaning: what the visit covers and where it stops
Exhaust hood cleaning covers the canopy, the filters and the plenum up to the duct collar, and nothing past that point.
Kingston Hood Cleaning books the visit overnight or between services, so your line is cold and your staff are gone. You get proof of WSIB coverage and liability insurance before work starts. Every cleaned surface is photographed before and after. The signed certificate names each section cleaned, so an inspector or insurer can see exactly what the visit covered.
The duct run and riser belong to kitchen exhaust cleaning. The rooftop fan belongs to exhaust fan repair and installation. A truck or trailer canopy has its own food truck page. Every service sits side by side on the services page.
How much does commercial hood cleaning cost in Kingston in 2026?
Commercial hood cleaning in Kingston 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.
Hospitals, campuses, long-term care homes, inns and kitchens on a shared riser are quoted on site after a free walk-through. A solid-fuel appliance under the hood is quoted per job. The written quote comes back within 24 hours.
Next step: call 343-453-2343 or request a written quote. Tell us how many canopies you run, whether the slot holds baffle or mesh filters, and what cooks under the hood.
Hood cleaning services in Kingston: frequently asked questions
How long can a kebab grill go between hood cleanings?
A kebab grill or charbroiler sits on the quarterly interval NFPA 96 publishes for high-volume cooking. The rendered fat in the smoke coats the plenum faster than a fryer mist does.
Can my staff wash the baffle filters between visits?
Baffle filters through the dish machine once a week slow the loading in the plenum. That wash only reaches the soft layer, so the soak tank still does the full clean on each scheduled visit.
Smoke is rolling out from under the canopy. Is the hood dirty?
A loaded filter set or a gap in the filter slot is the first thing to check, and a hood cleaning fixes both. If the filters are clean and the smoke still escapes, the fan is the next suspect, as the exhaust fan repair page explains.
Does hood cleaning include the ductwork?
Hood cleaning stops at the duct collar. The run from the collar to the roof is a separate scope on the kitchen exhaust cleaning page.
What does a kitchen with three canopies pay?
A kitchen with two to four canopies starts at $995 per visit. The final figure depends on canopy length and what cooks under each one, confirmed on a written quote within 24 hours.