Hood Cleaning Services in Cambridge
Hood Cleaning Services in Cambridge are the cleaning of the hood assembly over the cooking line: the canopy that captures the plume, the baffle filters that pull grease out of it, and the plenum behind the filters where whatever gets past them settles. Cambridge Hood Cleaning soaks the filters in a heated tank, degreases the canopy and plenum, photographs every surface before and after, and closes the visit with a signed certificate referencing the published NFPA 96 standard. The same crew serves one kitchen on Main Street in Galt or a run of franchise units along Hespeler Road in one night, one certificate per unit. From $585 per visit.
Restaurant hood cleaning in Cambridge: canopy, plenum, capture and containment
The canopy is the stainless shell over the line. Its job is capture and containment. The hot plume off a fryer bank or a charbroiler rises, spreads, and has to stay inside the canopy lip long enough for the fan to pull it through the filters.
The filter bank sits along the back of the canopy. The plenum is the sealed box behind it, between the filters and the duct collar. Grease that gets through the filters settles on the plenum walls, out of sight. A canopy wiped every night can still hide the thickest layer in the system behind the filters. The duct after the collar is on the kitchen exhaust cleaning page. The fan on the roof is on the exhaust fan repair page.
Kitchen hood cleaning: baffle filters vs mesh filters, the soak tank, and when to replace
Baffle vs mesh. A mesh filter is a woven aluminum pad. It catches grease by holding it, which means a loaded mesh filter is a slab of fuel hanging over the flame. A baffle filter forces the air to change direction around folded metal blades. Grease is heavier than air, so it drops onto the blades and drains down to the trough. The filter never becomes the hazard. Older kitchens in the three downtowns still turn up with mesh in a slot built for baffles, and the quote prices a matched set of baffles as its own line.
The soak-tank method. The baffles go into a heated soak tank on the truck, not through the dish machine. A dish cycle strips the surface film and leaves the baked layer inside the fold of every blade. The soak loosens that layer so a rinse takes it off.
When to replace. A bent blade no longer turns the air. A corroded frame, or a gap at either end of the slot, lets the plume bypass the filter bank and load the plenum. Replacements are itemised on the quote and approved before the visit.
Commercial hood cleaning service for wall canopy, island, backshelf and low-proximity hoods
Wall canopy. Mounted against the back wall over a straight range line. This is the hood in most independent kitchens in the three downtowns. Grease gathers along the rear of the plenum and in the corners against the wall.
Island canopy. Open on all four sides over a line in the middle of the room, found in banquet rooms and cultural centres. With no wall to help capture, it relies on overhang.
Backshelf hood. Low, shallow and mounted tight to the appliance, common in quick-service and breakfast kitchens with low ceilings. The plenum is small and fills fast, and the filters take direct heat from the griddle.
Low-proximity hood over a franchise fryer bank. The chicken and burger franchises along Hespeler Road run a low-proximity hood tight over a bank of fryers. Fryer vapour carries more grease per hour than any other appliance, and the short distance to the filters means the baffles saturate in weeks.
Best commercial hood cleaning service in Cambridge for a multi-unit franchise route night
Cambridge Hood Cleaning runs several units in one night and files one certificate per unit with head office.
A district manager for a chain with three or four Cambridge units does not want three or four separate bookings. The units sit within minutes of each other along Hespeler Road and the Highway 401 interchanges, so the crew works them as one route: the first unit at close of service, the next when its line goes cold, the last before the morning prep cook arrives. Each unit gets its own before-and-after photographs and its own signed certificate. The certificates go to the unit manager on the night and to head office as one file, so the regional record shows every unit on the same date. Proof of WSIB coverage and liability insurance goes to head office once, before the first visit.
Independent restaurants get the same visit on a single-unit booking, overnight or between services. The kitchen types are on the who we serve page.
Hood cleaning interval by cooking type: franchise fryer line vs wok line vs retirement kitchen vs church hall
| Fryer line vs wok line vs retirement kitchen vs church hall | What loads first | Interval the walk-through usually sets |
|---|---|---|
| Franchise fryer and charbroiler line (Hespeler Road, Highway 401 interchanges, Highway 24) | The baffles, within weeks. Fryer vapour is the heaviest grease load per hour on any line. | Quarterly, tighter where the line runs late or the slot still holds mesh. |
| Wok and tandoor line (independent kitchens in the three downtowns) | The canopy lip and the plenum ceiling. High heat throws the plume wide and fast. | Quarterly. Wok cooking counts as high-volume cooking. |
| Retirement and long-term care kitchen (three meals a day, seven days) | Everything evenly. Moderate heat, no breaks, and the layer builds without anyone noticing. | Semi-annual, quarterly where a fryer or griddle runs through every service. |
| Church, legion or community hall kitchen (event cooking in bursts) | The filters after each big event, then nothing for weeks. | Annual, timed before the busiest season on the hall calendar. |
The intervals NFPA 96 publishes by cooking volume, and the inspection checklist, are on the NFPA 96 guide.
Where to find a kitchen hood cleaning service near me in Cambridge
Cambridge Hood Cleaning covers Galt, Preston, Hespeler and Blair, plus Ayr and Paris, at one price list.
Low-proximity hoods over fryer banks line Hespeler Road and the Highway 401 interchanges. Wall canopies fill the ground-floor kitchens on Main Street in Galt, King Street in Preston and Queen Street in Hespeler. Ayr and Paris fit the same overnight territory. The community detail is on the areas served page.
How much does commercial hood cleaning cost in Cambridge in 2026?
Cambridge Hood Cleaning prices a single-hood kitchen up to ten feet from $585 per visit and a multi-hood kitchen of two to four canopies from $995 per visit. Larger systems are quoted on site after a free walk-through, and the written quote comes back within 24 hours.
The number follows canopy length, canopy count and filter condition. A franchise route is quoted per unit on one document, so head office sees one number per store and one total.
Next step: call 226-917-4064 or request a written quote. Say how many canopies, baffles or mesh, and the main appliance under the hood. The other scopes are on the services page.
Hood cleaning services in Cambridge: frequently asked questions
What is the difference between hood cleaning and kitchen exhaust cleaning?
Hood cleaning is the assembly over the line: canopy, baffle filters and plenum. Kitchen exhaust cleaning is everything after the duct collar, up to the roof. That scope is on the kitchen exhaust cleaning page.
Can kitchen staff wash the baffle filters between visits?
Yes. A weekly run through the dish machine slows the plenum loading. The baked layer inside the fold of each blade is what the heated soak tank is for.
How does a franchise route night work for several Cambridge units?
The crew works the units in sequence as each line goes cold, photographs every surface at every unit, and issues one signed certificate per unit. Head office receives all of them as one file with the insurance proof.
Does hood cleaning include the rooftop fan?
The fan is looked at on every hood visit. Mechanical work on the roof is a separate service, on the exhaust fan repair and installation page.
What does the free walk-through check on a hood?
Canopy count, hood style, baffles or mesh, and the main appliance under it. Those four answers set the price and the interval on the written quote.