Operator Questions
Commercial Kitchen Exhaust Cleaning FAQ
Straight answers about hood, duct, exhaust fan and grease trap service for restaurants and commercial kitchens in Ontario.
Understand inspection schedules, cleaning scope, timing, pricing and documentation before you book.
Fire Safety and Inspection
Inspection schedules and Ontario requirements
These answers summarize the practical points operators ask about most. The linked official sources should be used for the current standard and legal wording.
How often should a commercial kitchen hood and exhaust system be inspected?
NFPA 96 inspection schedules are based on cooking type and volume:
- Solid fuel cooking using wood or charcoal is generally inspected monthly.
- High volume cooking operations are generally inspected quarterly.
- Moderate volume cooking operations are generally inspected every six months.
- Low volume cooking operations are generally inspected annually.
The appropriate schedule can also depend on grease production, operating hours, cooking equipment, system condition and requirements from the local authority having jurisdiction. The NFPA restaurant fire protection guidance provides additional context for commercial cooking fire safety.
Does the inspection schedule mean cleaning is required at the same fixed interval?
No. Inspection frequency and cleaning frequency are related, but they are not identical. The exhaust system is inspected on the schedule appropriate to the operation. If the inspection finds grease contamination, the affected hood, fan, duct or other exhaust-system portions must be cleaned. Exhaust Elite reviews actual condition instead of assigning every kitchen the same automatic cleaning interval.
What does solid fuel cooking mean?
Solid fuel cooking uses combustible material such as wood or charcoal as a heat source. Examples include wood-fired ovens, charcoal grills and similar equipment. These appliances can produce different residue and fire risks, which is why the NFPA 96 schedule generally calls for monthly inspection.
What is NFPA 96?
NFPA 96 is the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations. It covers the design, operation, inspection and maintenance of commercial cooking exhaust and fire protection systems. It is a standard, not an Exhaust Elite certification, and service should be scoped to the system condition and applicable requirements.
How does NFPA 96 apply to commercial kitchens in Ontario?
Ontario Fire Code Articles 2.6.1.12 and 2.6.1.13 connect grease-producing commercial cooking exhaust and fire protection systems to NFPA 96 and require those systems to be maintained in accordance with NFPA 96. The exact requirements for a site may also involve the local authority having jurisdiction. Exhaust Elite supports inspection preparation and documentation but does not guarantee an inspection outcome.
Scope and Scheduling
What to expect before and during service
Clear scope prevents surprises. We confirm what is included, what the system condition shows and what requires separate approval.
What is included in a standard hood cleaning quote?
A standard Exhaust Elite hood cleaning quote generally includes the hood, grease filters and rooftop exhaust fan. We inspect the ductwork to understand grease accumulation. If duct buildup is minimal, it can generally be addressed during the same service where access and conditions permit. Extensive duct cleaning is shown to the customer and priced separately before additional work proceeds.
Are the hood filters and rooftop exhaust fan included?
Yes. Grease filters and the rooftop exhaust fan are generally included in a standard hood cleaning quote. We still review access, fan condition and any unusual system constraints when confirming the scope.
Is duct cleaning included?
Ductwork is inspected as part of the system review, but extensive duct cleaning is not automatically included in every hood cleaning quote. Minimal buildup can generally be handled during the same visit where conditions permit. If the duct requires substantial cleaning, we show you what was found and provide a separate price before proceeding.
How do you determine whether the ductwork requires additional cleaning?
We examine accessible duct areas and use inspection tools, including snake cameras where appropriate, to review concealed exhaust pathways. The findings help distinguish minor accumulation from a larger duct-cleaning requirement. For heavy buildup and longer runs, our custom 360° rotating nozzle and manual scraping tools support a more complete cleaning plan.
How long does commercial hood cleaning take?
There is no single guaranteed duration. Time depends on hood size, number of fans, duct configuration, access and grease buildup. We confirm a realistic service window after reviewing the system and operating schedule.
Can the service be completed outside restaurant operating hours?
Yes. We can often work after closing when someone provides access or key access is arranged. Some smaller kitchens may be serviced three or four hours before opening when the scope, access and drying time allow it.
How should the kitchen be prepared before the cleaning team arrives?
Cooking equipment should be cool and the hood, cookline, rooftop fan and access routes should be available. Remove exposed food and small items near the work area. Confirm roof access, alarm or key arrangements and an after-hours contact before the appointment.
What affects the price of hood cleaning?
Price depends on hood size, system condition, grease buildup, the kitchen's service frequency, number of fans, duct access and the work required to restore the system properly. Our pricing page provides typical planning ranges, and final pricing is confirmed after inspection.
Why is regular maintenance better than waiting for heavy grease buildup?
Regular service helps control grease accumulation, keeps future cleaning more manageable and supports clearer service records. It also reduces the chance of unexpected additional work caused by neglected fan housings, concealed ducts or hard-to-access areas.
Do you provide before and after pictures and a service report?
Yes. Exhaust Elite provides before and after photographs and a service report after service. The records show the work completed and help operators maintain a clearer history for internal review and inspection preparation.
Grease Traps and Booking
Drainage grease control and next steps
Grease trap service is separate from exhaust cleaning, but both benefit from clear scheduling and records.
What is a grease trap and what does it do?
A grease trap is connected to the kitchen drainage system. It captures fats, oils, grease and food solids produced through food preparation and dishwashing before they enter the sewer. Used fryer oil should not be poured into a sink or grease trap and should be handled through an appropriate waste-oil service.
How often should a grease trap be emptied and cleaned?
The right frequency depends on trap size and how much grease and food waste the kitchen produces. Service should be based on actual accumulation, operating volume and applicable local requirements rather than one interval for every kitchen. Exhaust Elite can help establish a predictable schedule based on observed condition.
Can I receive an instant estimate or arrange a site inspection?
Yes. Use the instant hood cleaning estimator for a planning range, or book a site inspection so we can review system condition, access and final scope. The estimator is a starting point, not a fixed quote.
Clear Next Step
Start with a planning range or a site review
Tell us what you know about the hood size and service history, or book a time for us to inspect the system directly.
Get an instant hood cleaning quote
Answer a few questions to see a practical planning range.
Get an Instant Hood Cleaning QuoteBook a site inspection
Choose a time to review system condition, access and service scope.
Book a Site Inspection