SafetyTips for cleaning restaurant equipment in ontario
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Kitchen Exhaust System Maintenance
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Insurers will usually need to have a standard fire risk assessment and there are guidelines you have to follow in the food preparation industry. Should you fail to follow them, and a fire is brought on by the build-up inside your extraction vents, they might not respect your claim as a valid one. We can present you with an extraction, ventilation and duct cleansing designed to follow the requirements placed by all major insurance providers; making certain that you're covered, in case the most unfortunate should take place.

Kitchen fires caused from a build-up of oil and dust can cause extensive damages which may only be covered by insurance when it's established that the system has been frequently and recently cleaned (generally within the last 12 months).

Should you be considering our ventilation and extraction cleansing services, or even if you need to have additional information or guidance on the process, please contact us at 416-557-7779”

We are specialist in dealing with hygiene issues and will thoroughly deep clean any food production setting. Having worked for some of the biggest food preparation providers, we certainly have the knowledge and experience to deal with all kinds of environments and equipment. Our professional on-site staff are properly trained to the best standards.

Commercial Kitchen Fires

Kitchen exhaust cleaning is essential for legal reasons for every commercial cooking establishment. Restaurants, hotels, hospitals, cafeterias and other food-service areas contain a hood and ductwork above the cooker to exhaust smoke and steam out of the area and away from the building. These kinds of exhaust gases typically result in deposits on the inside of the ductwork. This flammable residue is based on the method of cooking. Whenever a charcoal or wood-burning cooker is being used, soot and ash residue accumulates in the ductwork. Char grills typically leave serious black grease. Oil cooking generally deposits a gooey or rubbery residue.  Dish washers result in significant lint deposits. As soon as the build-up of grease gets heavy, a fire threat is present. Roughly 1 of 3 restaurant fires is brought on by grease buildup.


A common scenario of the way a kitchen exhaust fire begins is this:

1. A flare up happens while cooking on the stove.
2. The fire reaches the filters over the stove on the kitchen hood.
3. The filters then ignite.
4. While the exhaust fan is on, it is drawing air within the hood, through the filters, and further up the duct and the flame on the filters is then pulled all the way up duct.
5. If there is significant grease residue within the duct it acts as a fuel and the fire spreads up the duct and sometimes all the way into the fan. Fires have been know to climb up ten-stories or more in the duct to the fan on the roof and burn out the fan.
6. Most Modern day ducts are designed to hopefully withstand such duct fires as the duct seams are welded to avoid grease or fire from leaking out and the shafts around the duct are made from fire-resistant materials. However, slightly older structures remain vulnerable, and even in modern ones the fire may leak out or could possibly end up on the roof via the fan.

Fact: When an exhaust system is cleaned consistently the chances of a duct fire are certainly less likely.

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  1. Decreased chances of kitchen fires
  2. Superior working environment for cooking area staff members
  3. Much better ventilation with regard to smoke and odor removal
  4. Reduced insurance premiums offered by a number of insurance companies
  5. Conformity to local and national fire and health codes
  6. Reduced risk of food contamination
  7. Reduced cost of equipment repairs and maintenance
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