# Commercial Kitchen Hood Degreaser: The Professional's Cleaning Guide

> **In This Guide**
- [Why Is Kitchen Hood Grease a Real Fire Hazard?](#why-hood-grease-matters)
- [What Types of Grease Deposits Build Up in Kitchen Hoods?](#types-of-deposits)
- [What Should You Look

- **URL:** https://janitori.com/blogs/the-clean-room/commercial-kitchen-hood-degreaser-guide

**In This Guide**
- [Why Is Kitchen Hood Grease a Real Fire Hazard?](#why-hood-grease-matters)
- [What Types of Grease Deposits Build Up in Kitchen Hoods?](#types-of-deposits)
- [What Should You Look for in a Hood Degreaser?](#choosing-a-degreaser)
- [Which Degreaser Should You Use for Hood Cleaning?](#product-comparison)
- [How Do You Clean a Kitchen Hood Step by Step?](#step-by-step)
- [How Often Does a Commercial Hood Need Cleaning?](#cleaning-schedule)
- [How Much Does Hood Cleaning Cost Per Cycle?](#cost-analysis)
- [Frequently Asked Questions](#faq)

A dirty commercial kitchen hood is not just unsightly — it is a documented fire hazard and a health code violation. Kitchen fires account for over 60% of all restaurant fires in North America, and grease buildup in exhaust systems is the leading cause. Choosing the right kitchen hood degreaser and following a disciplined cleaning schedule is one of the highest-leverage investments a commercial kitchen operator can make.

This guide covers everything facilities managers and kitchen operators need to know: deposit types, degreaser selection criteria, application technique, NFPA 96 compliance schedules, and cost-per-use analysis. All product recommendations are Made in Canada, plant-derived, and available in bulk concentrates for multi-unit facilities.

 **Key Takeaways**
- [NFPA 96](https://www.nfpa.org/codes-and-standards/nfpa-96-standard-development/96) requires monthly hood cleaning for high-volume kitchens (fast food, wok stations, charbroilers) and quarterly for full-service restaurants — missing a cycle triggers fines, license action, and documented fire risk in most Canadian jurisdictions.
- Concentrated alkaline degreaser cuts hood cleaning cost from $36-72 per session (RTU spray bottles) to $2-6 per session — saving $130-270 per hood per year in product cost alone at quarterly cleaning frequency.
- Plant-derived degreaser at pH 11-13 emulsifies kitchen hood grease on contact and eliminates petroleum-solvent WHMIS storage and disposal requirements — simpler compliance, lower liability in active commercial kitchen environments.
- Carbonized (baked-on black) grease requires 5-15 minutes dwell time and a MAX-strength concentrate — standard spray-and-wipe RTU products cannot penetrate cross-linked polymer grease deposits in a single pass. [Shop Industrial Degreaser No.71 — $26.95](/products/degreaser-janitori-no-71)

## Why Is Kitchen Hood Grease a Real Fire and Safety Hazard?

**Kitchen hood grease buildup is the leading cause of commercial kitchen fires in North America — and in most Canadian jurisdictions, failing to clean on the NFPA 96 schedule is a direct fire code and health code violation.** Commercial kitchen exhaust systems accumulate grease from cooking vapours, steam, and airborne particulates. This grease condenses on hood surfaces, filters, and ductwork — and it is highly flammable.

The [National Fire Protection Association's NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations)](https://www.nfpa.org/codes-and-standards/nfpa-96-standard-development/96) sets minimum cleaning frequencies because insufficient cleaning is the direct cause of most commercial kitchen fires. Most Canadian provincial fire codes reference NFPA 96 as the applicable standard.

Beyond fire risk, grease-laden exhaust systems generate non-compliance citations from health inspectors. In most Canadian jurisdictions, commercial kitchens are required to maintain grease cleaning logs and submit them during inspections. A missed cleaning cycle or incomplete documentation can result in fines, license suspension, or forced closure.

The practical upside: proper degreaser chemistry makes the job fast. A concentrated alkaline degreaser emulsifies grease on contact, cutting cleaning time from hours of scrubbing to 20-30 minutes per cycle when applied correctly and on schedule.

## What Types of Grease Deposits Build Up in Kitchen Hoods?

**Kitchen hood deposits range from soft, light grease (removed in one pass at standard dilution) to carbonized, baked-on black deposits that require alkaline chemistry at high concentration and 5-15 minutes dwell time to penetrate.** Identifying your deposit type before selecting a degreaser determines both the dilution ratio and cleaning duration.

## Light Grease (Soft, Yellow/Tan Deposits)

Typical of low-volume kitchens or facilities cleaned on schedule. Fresh grease is soft and emulsifies quickly — a diluted degreaser at standard concentration removes it in one pass. If your hood consistently looks like this, your cleaning schedule is working.

## Moderate Grease (Dark Brown, Thickened)

Grease that has undergone partial oxidation — typically three to six weeks of buildup in a moderate-volume kitchen. Requires a medium-duty degreaser with dwell time. Most full-service restaurants operating on quarterly cleaning cycles fall into this category.

## Heavy / Carbonized Grease (Black, Hard, Baked-On)

The result of neglected hoods or high-heat cooking environments — wok stations, open-flame grills, wood-fired ovens. Carbonized deposits have cross-linked polymers that ordinary degreasers cannot penetrate without extended dwell time or mechanical agitation. Heavy-duty concentrate at increased application strength is required. In severe cases, two cleaning passes are needed.

Inspect the hood surface and classify the deposit type before selecting your degreaser. This single step determines both dilution ratio and dwell time — getting it wrong means either wasted product or an inadequate clean.

## What Should You Look for in a Commercial Kitchen Hood Degreaser?

**The five essential criteria are: alkalinity (pH 11-13 for effective grease emulsification), concentrate vs RTU format (concentrate is 8-15x more economical), plant-derived formula (reduces food-contact contamination risk), biodegradable drain-safe chemistry, and a WHMIS-compliant SDS.** Per [CCOHS kitchen degreasing guidance](https://www.ccohs.ca/oshanswers/chemicals/kitchen_degreasing.html), alkaline-based plant-derived degreasers are the recommended approach for active food service environments where product contact with food surfaces is possible.

## Alkalinity (pH)

Grease and oil are acidic organic compounds — alkaline chemistry neutralizes and emulsifies them. Effective kitchen hood degreasers are typically pH 11-13 (strongly alkaline). Higher pH means faster grease breakdown, but also requires proper PPE (nitrile gloves, eye protection) during application. For heavily carbonized deposits, a high-pH concentrate is non-negotiable.

## Concentrate vs. Ready-to-Use

For facility operations cleaning multiple hoods or multiple locations, concentrate is the only economically viable format. Buying ready-to-use (RTU) spray bottles for commercial hood cleaning costs 8-15 times more per litre of working solution than diluting concentrate on-site. A 4L concentrate yields 20-60L of working solution depending on dilution — enough for dozens of cleaning cycles from a single container.

## Plant-Derived Formula

Even though hoods are above food prep areas, aerosol and runoff contact with food contact surfaces is possible. A plant-derived, biodegradable formula reduces contamination risk and simplifies compliance documentation. Petroleum-based solvent degreasers require WHMIS-designated storage and disposal — adding cost, liability, and handling complexity in active kitchen environments. JANITORI No.71 and No.72 MAX are both plant-derived and biodegradable — part of the full [JANITORI biodegradable cleaning line](/collections/biodegradable-cleaning-products).

## Biodegradable / Drain-Safe

Kitchen hood cleaning generates significant wastewater with emulsified grease. A biodegradable formulation reduces drain loading and is compliant with most Canadian municipal wastewater standards. This matters operationally — facilities that dispose of petroleum-solvent waste improperly face environmental liability; those using biodegradable products do not.

## Which JANITORI Degreaser Should You Use for Hood Cleaning?

**No.71 is the right choice for regular maintenance cleaning on schedule; No.72 MAX handles heavy or carbonized deposits, deferred cleanings, and high-volume wok kitchen environments.** If in doubt about which applies, inspect the deposit — soft and tan means No.71, dark brown to black and hard means No.72 MAX.

JANITORI manufactures both industrial degreasers from its Canadian facility (Made in Canada since 1994), both plant-derived and biodegradable.

 | Feature | Degreaser No.71 | Degreaser MAX No.72

 | Best for | Regular cleaning cycles, moderate grease | Heavy buildup, carbonized deposits, deferred cleaning

 | Grease severity | Light to moderate | Moderate to heavy / carbonized

 | Price (4L) | $26.95 | $29.95

 | Price (20L) | — | $124.95

 | Dwell time | 2-5 minutes standard | 5-10 minutes for heavy deposits

 | Formula | Plant-derived concentrate | Plant-derived MAX concentrate

 | Origin | Made in Canada since 1994 | Made in Canada since 1994

For multi-location operations, the 20L drum of Degreaser MAX No.72 at $124.95 significantly reduces per-litre cost and eliminates frequent reordering. Decant into labelled spray bottles at point of use. [Shop Degreaser MAX No.72 — From $29.95](/products/degreaser-max-janitori-no-72)

## How Do You Clean a Commercial Kitchen Hood Step by Step?

**The professional 8-step process — from surface prep to documentation — takes 20-30 minutes per hood cycle when applied correctly, versus hours of scrubbing when steps are skipped or performed out of order.** Proper application technique matters as much as product selection.
- **Shut down cooking equipment** and allow all surfaces to cool to room temperature. Never apply degreaser to hot metal — heat vaporizes the active chemistry before it has time to work and increases VOC exposure for the operator.
- **Lay down floor protection.** Plastic sheeting under the hood catches drips during cleaning. Tape off food contact surfaces below the hood as an added precaution.
- **Remove and soak grease filters.** Pull baffle filters and submerge in a bucket of warm degreaser solution for 15-20 minutes. This handles filter cleaning while you work on the canopy — parallel workflow cuts total cleaning time significantly.
- **Apply degreaser to hood interior.** Using a spray bottle loaded with working solution, apply from bottom to top (gravity pulls solution down, increasing contact time on lower surfaces). For carbonized deposits, apply liberally and allow the full dwell time before agitating.
- **Agitate with a stiff-bristle brush.** Work in sections along the grain of the metal. For baffled hoods, work around baffle slots. Use a brush designated exclusively for hood cleaning — cross-contamination from floor or drain brushes introduces bacteria into a food service environment.
- **Wipe and rinse.** Remove emulsified grease with clean rags or paper towels, then rinse all surfaces with water to remove degreaser residue. Verify no residue remains in any area where drip contact with food is possible.
- **Reinstall clean filters.** Rinse soaking solution through the filters, wipe dry, and reinstall. Inspect for bent or damaged baffles — compromised baffle geometry reduces airflow efficiency and grease capture rate.
- **Document the cleaning.** Log the date, degreaser product used, concentration, and operator name. This log is required for health inspections and fire marshal audits in most Canadian jurisdictions. Keep it accessible on-site.

Once the hood cleaning is complete and surfaces are rinsed, apply a DIN-registered [surface disinfectant](/products/surface-disinfectant-janitori-no-08) (such as JANITORI Assassin No.08) to equipment controls, door handles, and any food contact surfaces handled during the cleaning process. Post-clean disinfection is a separate step from NFPA 96 hood-grease compliance — it addresses pathogen control on touched surfaces after cleaning chemicals have been rinsed away.

## How Often Does a Commercial Kitchen Hood Need Cleaning Under NFPA 96?

**NFPA 96 sets minimum cleaning intervals by cooking volume and fuel type: monthly for high-volume or solid-fuel operations, quarterly for full-service restaurants, semi-annually for low-volume kitchens, and annually for seasonal or very low-volume operations.** Most Canadian provincial fire codes reference NFPA 96 as the applicable standard.

 | Kitchen Type | Examples | NFPA 96 Minimum | Recommended Practice

 | High-volume / solid fuel | Fast food, pizza ovens, wok stations, charbroilers | Monthly | Monthly

 | Moderate-volume | Full-service restaurants, hospital cafeterias, hotel kitchens | Quarterly | Quarterly

 | Low-volume / steam-heavy | Church halls, boardroom kitchens, seniors residences | Semi-annual | Semi-annual

 | Very low / seasonal | Summer camps, event venues, seasonal food operations | Annual | Before each operating season

Note that these are minimums. High-performance or solid-fuel cooking equipment should be inspected visually between scheduled cleans. If baffle filters show heavy grease accumulation between cycles, move to a shorter interval — the NFPA table is based on average volumes, not peak-season commercial kitchens. Consult your local fire marshal's office to confirm jurisdiction-specific requirements.

## How Much Does Commercial Kitchen Hood Cleaning Cost Per Cycle?

**Switching from RTU degreaser spray bottles ($12-18/L) to JANITORI No.71 concentrate ($0.67/L working solution) saves $130-270 per hood per year in product cost at quarterly cleaning frequency.** For a three-hood commercial kitchen, that is $400-800 in annual savings plus reduced plastic waste and fewer delivery orders.

 | Product Format | Unit Cost | Working Solution Yield | Cost / Litre RTU | Est. Cost / Hood Clean

 | Janitori No.71 (4L concentrate) | $26.95 | ~40L at standard dilution | $0.67 | $2.00-$4.00

 | Janitori No.72 MAX (4L concentrate) | $29.95 | ~20L at heavy-duty dilution | $1.50 | $3.00-$6.00

 | Janitori No.72 MAX (20L concentrate) | $124.95 | ~100L at heavy-duty dilution | $1.25 | $2.50-$5.00

 | Typical RTU degreaser spray (1L) | $12-$18 | 1L | $12-$18 | $36-$72

*Estimates based on 3-4L working solution per full hood cleaning cycle in a full-service restaurant. Larger exhaust systems require proportionally more product.*

At quarterly cleaning (four cycles per year), switching from RTU spray bottles to Janitori No.71 concentrate saves $130-$270 per hood per year in product cost alone. Multi-location operators using the 20L drum of No.72 MAX see further per-litre savings and minimal reorder frequency.

For operators tracking total cost of compliance, add the cost of one degreaser concentrate to your annual cleaning log versus the cost of RTU alternatives purchased throughout the year. The delta funds your next equipment purchase.

## Frequently Asked Questions

## How often does a commercial kitchen hood need to be cleaned?

Minimum frequencies are defined by NFPA 96 and referenced in most Canadian provincial fire codes: monthly for high-volume cooking operations (fast food, wok kitchens, charbroilers), quarterly for moderate-volume restaurants, and semi-annually for low-volume or steam-heavy facilities. Your local fire marshal or health authority can confirm the applicable standard for your jurisdiction. When in doubt, err toward more frequent cleaning — there is no penalty for over-cleaning, but a missed cycle can result in fines or license action.

## Do I need a food-safe degreaser for kitchen hood cleaning?

Hoods are positioned above food prep areas, and aerosol or runoff contact with food contact surfaces is possible. Using a plant-derived, biodegradable degreaser significantly reduces contamination risk and simplifies compliance documentation. Petroleum-solvent degreasers require WHMIS-designated storage and disposal, adding cost and liability. A plant-based concentrate is safer for your team, lower risk for incidental food contact surfaces, and environmentally compliant with municipal drain standards.

## What concentration should I use for carbonized, baked-on grease?

For carbonized deposits, use a higher concentration (lower dilution ratio — more product per litre of water) and extend dwell time to 10-15 minutes before agitating. Degreaser MAX No.72 is formulated specifically for these applications. If deposits are extremely thick, a first pass to penetrate and remove the bulk, followed by a second pass at standard concentration, is more effective than a single heavy application. Always consult the SDS for the maximum recommended concentration for your specific application surface.

## Can the same degreaser be used on other kitchen surfaces?

Janitori No.71 and No.72 MAX are formulated for hard, non-porous surfaces. They perform well on fryer exteriors, range tops, oven surfaces, stainless steel equipment, and tile backsplashes — not just hood canopies. Adjust dilution for the level of soil and always rinse food contact surfaces thoroughly after application. Consult the SDS for material compatibility questions, particularly for aluminium surfaces, which may require a lower-pH product to avoid oxidation.

## What documentation is required for health inspection of kitchen hood cleaning?

Most Canadian jurisdictions require a grease cleaning log maintained on-site, documenting: date of each cleaning, the cleaning agent used, concentration applied, and the name of the person who performed the cleaning. Health inspectors typically request this log during routine inspections. Regardless of who does the cleaning, JANITORI recommends maintaining a complete log for every cycle, including internal maintenance cleans.

## Related Articles
- [Best Industrial Degreasers in Canada: 2026 Buyer's Guide](/blogs/the-clean-room/best-industrial-degreasers-in-canada-2026-buyers-guide)
- [Food Safe Degreaser for Commercial Kitchens: A Facility Manager's Guide](/blogs/the-clean-room/food-safe-degreaser-for-commercial-kitchens-guide)
- [Commercial Kitchen Cleaning Checklist: CFIA Compliance Guide](/blogs/the-clean-room/commercial-kitchen-cleaning-checklist-cfia-compliance-guide)
- [Cleaning vs. Sanitizing vs. Disinfecting: A Practical Guide for Facilities Managers](/blogs/the-clean-room/cleaning-vs-sanitizing-vs-disinfecting-a-practical-guide-for-canadian-facilities-managers)
- [Biodegradable Cleaning Products: Complete Buyer's Guide for Canadian Facilities](/blogs/the-clean-room/biodegradable-cleaning-products-complete-buyers-guide-for-canadian-facilities-2026) [Shop Degreaser No.71 — $26.95 — Made in Canada since 1994](/products/degreaser-janitori-no-71)