Professional cleaning commercial kitchen oven and fryer equipment in Ontario restaurant

Commercial Kitchen Equipment Cleaning

Grease-caked ovens cook unevenly. Carbon-coated grills transfer flavors. Dirty fryers produce inferior food. Professional equipment cleaning restores performance, extends equipment life, and keeps health inspectors happy.

All Equipment Types

Overnight Service

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Your Equipment Works Hard. Keep It Performing.

Commercial kitchen equipment takes abuse—high heat, grease splatter, carbon buildup, and constant use. Without regular professional cleaning, performance degrades. Food quality suffers. Equipment fails early.

Ontario Hood Cleaning cleans every type of commercial kitchen equipment—from convection ovens and deep fryers to charbroilers, steamers, and refrigeration units. We break down baked-on grease and carbon that daily cleaning can't touch. The result: equipment that cooks more evenly, runs more efficiently, and lasts years longer.

Equipment We Clean

Commercial ovens (convection, deck, combo, pizza)
Deep fryers and griddles (including fryer tanks)
Charbroilers, grills, and salamanders
Steamers, kettles, and tilt skillets
Refrigerators, freezers, and walk-in units
Ice machines, prep tables, and holding equipment

Technician cleaning commercial convection oven interior

Benefits

Why Equipment Cleaning Matters

Clean equipment performs better, lasts longer, and produces superior food. The investment pays for itself.

Better Food Quality

Grease and carbon buildup affects cooking. Ovens heat unevenly. Grills transfer old flavors to new dishes. Fryer oil degrades faster in dirty tanks. Clean equipment produces consistent, high-quality food.

Even heating throughout
No flavor contamination

Extended Equipment Life

Grease makes equipment work harder and run hotter. Motors burn out. Thermostats fail. Seals degrade. Regular cleaning removes the buildup that causes premature equipment failure—saving thousands in replacements.

25-40% longer equipment lifespan
Fewer emergency repairs

Improved Energy Efficiency

Dirty equipment uses more energy. Grease-coated heating elements work harder. Carbon-insulated surfaces require longer cook times. Clean equipment heats faster and uses less gas or electricity.

Lower utility bills
Faster cooking times

Health Code Compliance

Health inspectors check equipment interiors. Carbon buildup and grease accumulation lose you points. Professional cleaning ensures equipment passes inspection and meets food safety standards.

Pass equipment inspections
Food-safe cooking surfaces

How We Work

Our Equipment Cleaning Process

Thorough cleaning without equipment damage. Every piece returned to service ready to perform.

Steps

Equipment Assessment

We inspect each piece to determine cleaning requirements, identify damage, and note any areas needing special attention.

Safe Preparation

Equipment is properly cooled, disconnected from utilities, and components are removed for thorough cleaning.

Deep Degreasing

Commercial-grade degreasers break down baked-on grease and carbon. We use appropriate products for each equipment type.

Detailed Cleaning

Every component is cleaned—racks, grates, heating elements, door seals, door gaps, and all interior surfaces. We reach areas daily cleaning misses.

Inspection & Testing

Equipment is reassembled, reconnected, and tested. We verify proper operation before returning equipment to service.

FAQ

Common Questions

It depends on usage and equipment type. High-use equipment like fryers and grills benefit from monthly professional cleaning. Ovens typically need cleaning every 1-3 months. Refrigeration should be cleaned quarterly, including coils. We can recommend a schedule based on your specific equipment and volume.

Pricing varies by equipment type and condition. Individual pieces typically run $75-$200 each. Complete kitchen equipment cleaning packages range from $400-$1,500 depending on equipment count. We provide itemized quotes so you can prioritize if needed.

No. Our technicians are trained in proper cleaning methods for each equipment type. We use manufacturer-appropriate products and techniques. Many equipment warranties actually require regular professional cleaning—we can provide documentation that supports warranty claims.

For safety and effectiveness, equipment must be properly cooled before deep cleaning. Hot surfaces are dangerous and cleaning products don't work as well. We schedule service during off-hours when equipment can cool completely.

Equipment cleaning focuses specifically on cooking and food storage equipment—cleaning interiors, removing components, and addressing baked-on buildup. Deep kitchen cleaning covers the entire kitchen space including floors, walls, and equipment exteriors. We often combine both services for complete kitchen restoration.

Yes. Refrigeration cleaning includes interior cleaning, shelf and rack removal and cleaning, gasket cleaning, coil cleaning, and drain pan sanitization. Clean refrigeration runs more efficiently and maintains safer temperatures for food storage.

We clean fryer exteriors and areas around the tank with oil in place. For interior tank cleaning, oil must be drained first. We can perform full fryer cleaning including tank scrubbing, heating element cleaning, and complete degreasing when oil change is scheduled.

We remove racks and internal components, apply commercial degreasers appropriate for the oven type (different products for convection vs. deck ovens), scrub all surfaces including door interiors and gaskets, and clean heating elements where accessible. Self-cleaning cycles only address some buildup—professional cleaning reaches everything.

Yes. Ice machine cleaning includes bin cleaning and sanitization, water system cleaning, condenser coil cleaning, and mold/mineral deposit removal. Clean ice machines produce cleaner ice and are less likely to harbor bacteria or develop off-flavors.

Absolutely. Carbon buildup creates hot spots in ovens. Grease accumulation on grill surfaces causes uneven heating. Dirty fryers degrade oil faster. Clean equipment heats more evenly and produces more consistent results—your food quality actually improves.

All our products are food-safe and NSF-approved for use on food-contact surfaces. We use different products for different equipment types—alkaline degreasers for most applications, specialized cleaners for delicate surfaces or specific equipment. Everything is properly rinsed before equipment returns to service.

Individual pieces take 30-60 minutes depending on size and condition. A typical restaurant's cooking line (6-10 pieces) takes 3-5 hours. Complete kitchen equipment cleaning including refrigeration typically takes 6-10 hours. We work overnight so you're ready for morning prep.