Keep Your Kitchen Safe
Professional Exhaust Cleaning Services
AAHOOKLEEN provides comprehensive commercial kitchen exhaust cleaning to ensure safety, efficiency, and compliance for restaurants across Canada.
Don't Let Grease Be Your Downfall
Professional Exhaust Cleaning for Canadian Kitchens
AAHOO KLEEN provides comprehensive commercial kitchen exhaust cleaning services across Canada. We ensure your kitchen operates safely, efficiently, and meets all compliance regulations. Our trained technicians utilize advanced cleaning methods to remove grease buildup from hoods, filters, and ductwork, minimizing fire risk, improving air quality, and extending the life of your equipment.
FAQ
Most frequent questions and answers
How long does a hood system cleaning take?
The standard clean time for a hood system is 3-5 hours. This can vary based on the size of each system, number of systems, location and logistics required to properly service.
How do I know that the entire system was serviced?
How often does a hood system need to be cleaned?
Do I have to be on site for the entire cleaning?
Are filters included in the price?
What type of chemical do you use?
Certificates
At AAHOO KLEEN, we are committed to providing the highest quality exhaust cleaning services while adhering to strict safety and regulatory standards. We are proud to be certified and compliant with the following:
NFPA 96
NFPA #96 Frequency requirements
Monthly
For kitchens with heavy grease-producing equipment (such as commercial kitchens with woks or charbroilers), exhaust systems should be cleaned monthly. This high frequency is essential to prevent grease build-up, which can lead to fire hazards.
Quarterly
Restaurants with moderate grease production, like those using fryers and grills, typically require cleaning every three months. This helps to maintain safe ventilation and prevents grease from accumulating excessively in the ducts and hoods.
Semi-annually
Semi-annual cleaning is suitable for establishments with light cooking operations, such as those focusing on baking or low-heat cooking methods. This interval ensures that the system remains clean without excessive build-up while following NFPA 96 guidelines.
Annually
For kitchens with minimal grease production or lighter cooking activities, an annual cleaning may suffice. However, it’s essential to evaluate the system regularly to ensure compliance with fire safety regulations and prevent any grease accumulation that could pose a risk.