Commercial kitchen hood cleaning in Montreal: restaurants, cafeterias and hotels
Hood, filters and stainless steel surfaces deep-degreased, outside your service hours.
20% off your first contract
What is commercial kitchen hood cleaning?
Commercial kitchen hood cleaning means removing the grease built up on the hood, the filters, the plenum behind the filters and the grease troughs. HygiePro degreases these parts with a food-safe degreaser and hot water, protects your cooking equipment during the work and gives you before and after photos. The service is for restaurants, cafeterias and hotels across the Montreal area.
Updated October 12, 2026
Hood cleaning at a glance
- Clients
- Restaurants, cafeterias and hotel kitchens
- What we clean
- Hood (inside and outside), filters, plenum, grease troughs and cups, adjoining stainless steel
- Ducts and fan
- Assessed during the visit, depending on access
- Frequency
- Depends on cooking volume and type: from every 3 months to once a year
- Schedule
- After closing or on days off
- Proof of work
- Before and after photos provided at the end of the job
- Certificate
- No NFPA 96 compliance sticker or certificate for now (certification in progress)
- Service area
- Montreal, Laval, Longueuil, South Shore and North Shore
- Quote
- Free and no-obligation, after an assessment visit
What does hood cleaning include?
Hood, inside and outside
Full degreasing of the hood walls, edges and visible surfaces.
Grease filters
Filters removed, soaked, degreased with hot water, rinsed and put back.
Plenum behind the filters
Cleaning of the chamber behind the filters, where grease builds up out of sight.
Grease troughs and cups
Troughs and cups emptied and degreased.
Adjoining stainless steel
Degreasing of the backsplash and stainless steel surfaces around the cooking line.
Protection and clean-up
Appliances and floors covered with tarps; kitchen cleaned and ready for service.
When should a kitchen hood be cleaned?
- Grease is visible on the filters or dripping down the hood
- Filters stay brown or sticky even after your staff washes them
- Smoke and odours linger in the kitchen during service
- Grease cups overflow or fill up quickly
- A health inspection or an insurer’s visit is coming up
Which kitchens is it for?
- Restaurants
- Cafeterias
- Hotels
- And other commercial kitchens
Why choose HygiePro?
- Work after closing or on days off
- Before and after photos with every job
- Kitchen protected during the work and left ready for service
- Can be combined with your restaurant’s regular cleaning
- Free, no-obligation quote
How does hood cleaning work?
- 1
Assessment visit
We examine the hood, the filters, the level of grease build-up and duct access, then give you a quote.
- 2
Kitchen protection
Cooking appliances off and cooled down, equipment and floors covered with tarps.
- 3
Degreasing
Degreaser applied, thick deposits scraped, hood, plenum and filters washed with hot water.
- 4
Rinse and reassembly
Rinsing, stainless steel wiped down, filters put back and work area cleaned.
- 5
Before and after photos
We check the result with you and give you the photos of the job.
Service area
HygiePro serves the island of Montreal (all boroughs), Laval, Longueuil and the South Shore (Brossard, Boucherville, Saint-Bruno-de-Montarville, Saint-Lambert, Greenfield Park, Chambly, La Prairie), as well as the North Shore (Terrebonne, Mascouche, Repentigny, Boisbriand, Saint-Eustache, Mirabel, Saint-Jérôme). For locations further away, contact us to confirm availability.
Our guides on the topic
Frequently asked questions
How often should a commercial kitchen hood be cleaned?
It depends on cooking volume and type. NFPA 96, the North American reference standard, calls for an inspection every month for wood or charcoal cooking, every 3 months for high-volume kitchens (24-hour operations, charbroiling, wok cooking), every 6 months for moderate volume and once a year for low volume. Filters need washing far more often, ideally every week.
Does HygiePro provide an NFPA 96 compliance certificate or sticker?
Not at this time. HygiePro is currently working toward certification in kitchen exhaust cleaning. Until then, we do not affix a compliance sticker to the hood; we give you before and after photos. If your insurer or the fire department requires a certificate, mention it during the assessment visit.
What gets cleaned during the job?
The hood inside and outside, the grease filters, the plenum behind the filters, the grease troughs and cups, and the stainless steel around the cooking line. Ducts and the exhaust fan are assessed during the visit, depending on access.
Does the kitchen have to close during hood cleaning?
Yes, cooking appliances must be off and cooled down. That is why we work after closing or on your days off. The kitchen is protected with tarps and put back in order before we leave.
My staff already washes the filters: is that enough?
Washing filters regularly is essential, but it is not enough. Grease passes through the filters and settles in the plenum, the hood and the ducts, where your staff cannot reach day to day. A deep degreasing removes those deposits.
How do I get a quote for cleaning my hood?
Book a free assessment visit online or call us. The quote takes into account the length of the hood, the number of filters, the level of grease build-up and access.
Book your free on-site assessment
Leave your contact details and the address of your premises, then pick a date and time directly. The visit takes about 30 minutes; the quote is free, with no obligation, and delivered within 24 hours.