Commercial Hood Cleaning in Sudbury
Commercial Hood Cleaning in Sudbury is the degreasing of the exhaust hood that sits over a cook line: the stainless canopy that catches the smoke, the filters that pull grease out of it, and the plenum behind the filters where the rest collects. Sudbury Commercial Hood Cleaning soaks the filters, takes the canopy and plenum back to bare metal, and photographs every surface before and after. Each visit ends with a signed health and safety certificate referencing the published NFPA 96 standard. Pricing starts from $585 per visit for a single-hood kitchen up to ten feet.
Restaurant hood cleaning in Sudbury: canopy, filters and plenum
A restaurant hood is three parts that load at different rates. A proper clean treats them as one unit.
The canopy is the stainless box you see from the kitchen floor. It holds the rising smoke long enough for the fan to draw it through. Grease settles along the inside lip and in the corners, where staff rarely reach with a cloth.
The filters sit in a slot across the back of the canopy. They are the first line of defence, and the part most kitchens know to watch. When they load up, air slows, smoke spills past the lip, and grease starts to drip back onto the line.
The plenum is the closed space behind the filters. Grease that gets past the filters coats its walls and ceiling. Nobody sees it during service, so a canopy that shines every night can hide the heaviest layer in the hood. The duct beyond the plenum is covered on the kitchen exhaust cleaning page, and the roof fan on the exhaust fan repair page.
Baffle filters vs mesh filters in Sudbury kitchens
The filter in the slot decides how fast the plenum loads and how risky the hood is between visits.
| What matters | Baffle filter | Baffle vs mesh: the mesh filter |
|---|---|---|
| How it removes grease | Folded metal blades force the air to turn. Grease hits the blades and drains down to a trough. | A woven pad traps grease inside the weave and holds it there. |
| What a loaded filter means | Slower airflow and a sticky film in the folds. | A pad soaked in grease hanging directly over the flame. |
| How it is cleaned on a visit | Soaked in a hot degreasing tank until the baked layer in each fold lets go, then rinsed. | Soaked the same way, but grease packed deep in the weave often stays behind. |
| When it needs replacing | A bent blade, a cracked frame, or a gap at either end of the slot. | Any time it sits in a slot built for baffles. A warped or damaged baffle is photographed and flagged in the report so you can replace it. |
Your staff can run baffles through the dish machine between visits. That slows the plenum loading, but it leaves the baked layer that the soak tank is for.
Commercial kitchen hood cleaning for wall canopy, island and backshelf hoods
The hood style changes where grease hides and how the crew sets up.
Wall canopy. This hood mounts against the back wall over a straight line of ranges and fryers. It is the most common style in family restaurants, franchise units and camp kitchens. Grease builds up at the back of the plenum and in the corners where the canopy meets the wall.
Island canopy. This hood hangs open on all four sides over a line in the middle of the room. You see it in hotel and institutional kitchens. With no wall to help, it depends on overhang to catch the smoke, so grease spreads across a wider plenum.
Backshelf hood. This low, shallow hood sits close to the appliance, often over a griddle in a quick-service or breakfast kitchen with a low ceiling. The plenum is small and fills fast. The filters take direct heat, so the baked layer forms sooner.
Best commercial hood cleaning in Sudbury for camp kitchens, restaurants and community halls
Sudbury Commercial Hood Cleaning sets up each visit around the kitchen type, not a fixed checklist.
A mine site or remote camp kitchen cooks for rotational shifts, often around the clock. Its filters load fast, and the visit has to fit between meal services. The access side of camp work is on the who we serve page.
An independent restaurant or franchise unit with a fryer and a flat-top loads its filters within weeks. A wok or shawarma line throws grease higher into the canopy lip. A Legion, church hall or community kitchen that cooks for events loads slowly but unevenly, so the walk-through looks at the plenum rather than the calendar. The published intervals for each cooking volume are on the NFPA 96 guide.
Where to find commercial hood cleaning near me in Sudbury
Sudbury Commercial Hood Cleaning cleans hoods across the City of Greater Sudbury at one price list.
That covers the downtown core, the South End around the Four Corners at Regent Street, Paris Street and Long Lake Road, the New Sudbury plazas off Lasalle Boulevard and Barrydowne Road, and the outer communities of Chelmsford, Azilda, Hanmer, Val Caron, Lively, Coniston and Capreol. Visits are booked around your service hours on scheduled route days. The route-day towns outside the city are on the areas served page.
How much does commercial hood cleaning cost in Sudbury in 2026?
Sudbury Commercial 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. Mine site and camp, hotel, institutional and shared-riser systems are quoted after a free walk-through.
On a hood visit the price follows canopy length, canopy count and filter condition. A swap from mesh to baffles shows as its own line, so you can approve it separately. Your written quote comes back within 24 hours of the walk-through.
Next step: call 705-302-1378 for the next route day, or request a written quote. Tell us how many canopies you have, baffles or mesh, and the main appliance under the hood. Every other service is on the hood cleaning services page.
Commercial hood cleaning in Sudbury: frequently asked questions
What is included in a commercial hood cleaning visit?
A commercial hood cleaning visit covers the canopy, the filters and the plenum behind them. The crew covers the line, soaks the filters, degreases the canopy and plenum to bare metal, and photographs each surface before and after.
Is restaurant hood cleaning different from commercial hood cleaning?
Restaurant hood cleaning and commercial hood cleaning are the same service. The name changes with the kitchen: a restaurant, a camp, a hotel or a church hall all have the same canopy, filters and plenum.
Why does the plenum matter if the canopy looks clean?
The plenum collects the grease that gets past the filters, and staff cannot see it during service. A bright canopy can sit in front of the thickest grease in the hood, which is why the crew checks the plenum wall first.
Should mesh filters be replaced with baffle filters?
Baffle filters are the safer choice in a slot built for them, because a loaded mesh pad holds grease over the flame. The walk-through notes what is in your slot, and any replacement set appears on the quote for your approval.
Does a hood cleaning visit include the duct and roof fan?
A hood cleaning visit covers the hood only. The duct is a separate scope on the kitchen exhaust cleaning page, and the certificate names only the sections that were cleaned.