Commercial Kitchen Deep Cleaning
Commercial Kitchen Deep Cleaning is the fire-prevention degreasing of the cooking line that sits under and around the exhaust hood: the fryers, ranges, griddles and charbroilers, plus the wall and ceiling surfaces behind and above them. Grease that escapes the hood settles on these surfaces and bakes on, and a flare-up on the line can reach it. Muskoka Hood Cleaning takes the call and Power Hoods Systems does the work. It is not janitorial service, floor care or pressure washing. Every job is quoted after a free walk-through.
Why the cooking line needs degreasing, not only wiping
Daily cleaning keeps the line presentable. It rarely reaches the places where grease turns into fuel: the gap between two fryers, the side panels of a range, the underside of a salamander shelf, and the tiles and ceiling panels above the back of the line.
Grease on those surfaces goes through the same change every season. It lands as a thin wet film, the heat of service darkens it, and after enough weeks it becomes a hard varnish that a cloth slides over. That varnish sits within reach of open flame and radiant heat, which is why this work is a fire-prevention job before it is a cosmetic one.
The hood and duct carry their own limit. NFPA 96 sets the acceptable grease depth inside the exhaust system at 0.078 inches, roughly two millimetres.
Restaurant equipment cleaning: what sits in scope
Restaurant equipment cleaning on this service covers the appliances and surfaces inside the footprint of the hood, where cooking grease actually travels.
Fryers. The cabinet exterior, the top rim, the flue area at the back and the sides that face the next appliance. Oil splatter collects in the narrow gap between units, out of sight from the pass.
Ranges and griddles. The backsplash, the shelf above, the knobs and front rails, and the side panels. A flat-top throws a fine mist of fat every time a burger or a pancake is turned, and it lands on everything within an arm's length.
Charbroilers. The exterior, the backsplash and the area around the grates. NFPA 96 places charbroiling with high-volume cooking on its quarterly interval, and the wall behind a charbroiler usually carries the heaviest layer on the line.
Walls and ceiling behind the line. Tile, stainless cladding and ceiling panels between the back of the appliances and the edge of the hood. This is the surface an operator notices last and a flame reaches first.
The canopy, filters and plenum are covered by hood cleaning services. The duct run is covered by kitchen exhaust cleaning, and the rooftop fan by exhaust fan repair and installation.
Hood clean vs deep clean vs daily cleaning
Three different jobs share the word "cleaning" in a commercial kitchen. They protect different surfaces and they are done by different people.
| Hood clean vs deep clean vs daily cleaning | Surfaces it reaches | Who does it and when |
|---|---|---|
| Hood clean | Canopy, filters, plenum, and on a full-system visit the duct and rooftop fan. | The hood crew, at the interval NFPA 96 publishes for your cooking volume, with a signed certificate. |
| Deep clean | Fryers, ranges, griddles, charbroilers, and the walls and ceiling behind and above them. | The same crew, before a season opens or when the line has built up a hard layer. Often booked with a hood clean. |
| Daily cleaning | Cooking surfaces, fronts of appliances, prep tables, floors and dish area. | Your kitchen staff, at close every night. This service does not replace it. |
How NFPA 96 sets the hood interval is explained on the NFPA 96 page.
Best commercial kitchen deep cleaning in Muskoka for a kitchen coming out of winter
A pre-opening deep clean is the best fit for a Muskoka kitchen that sat closed or quiet for the winter and is about to cook at full volume again.
A line that stopped in the fall stops with whatever was on it at the last service. Over the winter that film cures. Dust settles into it, and by spring the backsplash and the appliance sides carry a sticky, dark coat that the opening staff cannot shift with kitchen chemicals.
Cleaning it before the first busy weekend matters for two reasons. The first is fire: old grease heated by a full service is the easiest fuel on the line. The second is time: a crew in the building before staff arrive does not compete with menu prep, deliveries and training.
Book it alongside the pre-season hood clean so the line and the exhaust above it start the season at the same baseline. How opening and shutdown visits fit a camp or resort season is set out on the camp and resort hood cleaning page.
What commercial kitchen cleaning here does not include
Commercial kitchen cleaning through Muskoka Hood Cleaning is limited to fire-prevention degreasing of the cooking line and the exhaust system above it.
No janitorial service. Washrooms, dining rooms, windows, walk-in coolers and general kitchen tidying stay with your staff or your janitorial provider.
No floor care. Floor scrubbing, stripping, sealing and grout work are not part of the job.
No pressure washing. Pressure washing of patios, docks, exteriors or garbage areas is not offered through this site.
You pay for the surfaces that carry fire risk, and the written quote lists each one.
How much does commercial kitchen deep cleaning cost in Muskoka in 2026?
Commercial kitchen deep cleaning in Muskoka is quoted per job after a free walk-through, with the written quote back within 24 hours of the walk-through.
The price follows the number of appliances, the length of the line, the height of the wall and ceiling surfaces, and how hard the layer has set. For comparison, hood cleaning runs 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. Booking the deep clean on the same visit as the hood clean saves a second trip.
Before-and-after photographs of every cleaned surface come with the job, and proof of WSIB coverage and liability insurance is provided before work starts. The full list of services is on the services page.
Where to find restaurant equipment cleaning near me in Muskoka
Muskoka Hood Cleaning covers kitchens across the District Municipality of Muskoka, plus the Town of Parry Sound and Haliburton village, from one phone number.
Town-core restaurants in Bracebridge, Gravenhurst and Huntsville, marina kitchens in Port Carling and Bala, and lodge kitchens on the lakes all use the same process: a walk-through, a written quote, then a booked visit. The kitchen types are on the who we serve page and the full coverage list is on the areas served page.
Next step: call 705-302-3662 or request a written quote. List the appliances on your line and the date you plan to open.
Commercial kitchen deep cleaning: frequently asked questions
Is commercial kitchen deep cleaning the same as hood cleaning?
Commercial kitchen deep cleaning covers the appliances and walls under and around the hood. Hood cleaning covers the canopy, filters and plenum above them. Many kitchens book both on one visit. The hood scope is on the hood cleaning services page.
Does the deep clean include the kitchen floor?
The deep clean does not include floors. Floor care, janitorial work and pressure washing are outside the scope of this service.
When should a seasonal kitchen book a deep clean?
A seasonal kitchen gets the most from a deep clean before opening, once the winter layer has cured and before staff start prep. A fall clean after the last service also stops grease from hardening over the winter.
Does a deep clean come with a certificate?
The signed health and safety certificate referencing the published NFPA 96 standard belongs to the hood and exhaust work. A deep clean comes with before-and-after photographs of every cleaned surface, which you can keep with the hood certificate.
Why is a deep clean quoted per job instead of from a set price?
Commercial kitchen deep cleaning depends on how many appliances sit on the line and how hard the grease has set. The free walk-through measures both, and the written quote comes back within 24 hours.