Equipment Specialists

Commercial Kitchen Equipment Cleaning in Ontario

Grease-caked ovens cook unevenly. Carbon-coated grills transfer old flavors. Dirty fryers degrade oil fast. You might be wondering if that affects taste—it does. Commercial kitchen equipment cleaning restores performance, extends equipment life, and keeps inspectors satisfied.

All Equipment Types

Overnight Service

Free Quotes

500+

Happy Clients

30+

Years Experience

24/7

Emergency Service

Your Equipment Works Hard. Keep It Performing.

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

Power Hoods 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 is clear: equipment cooks more evenly, runs more efficiently, and lasts 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 better food. The investment pays for itself.

Better Food Quality

Grease and carbon buildup affects cooking. Ovens heat unevenly and grills transfer old flavors. Dirty fryers degrade oil faster. Equipment cleaning restores consistency and food quality.

Even heating throughout
No flavor contamination

Extended Equipment Life

Grease makes equipment work harder and run hotter. Motors burn out, thermostats fail, and seals degrade. Regular equipment cleaning removes the buildup that causes premature failure.

25-40% longer equipment lifespan
Fewer emergency repairs

Improved Energy Efficiency

Dirty equipment uses more energy. Grease-coated heating elements work harder, and 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 equipment cleaning helps you pass inspection and meet food safety standards.

Pass equipment inspections
Food-safe cooking surfaces

Our Process

Our Equipment Cleaning Process

We clean thoroughly without damaging equipment. Every piece returns to service ready to perform.

Step Process

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

Frequently Asked Questions

It depends on usage and equipment type. High-use equipment like fryers and grills benefit from monthly equipment cleaning. Ovens typically need cleaning every 1-3 months. Refrigeration should be cleaned quarterly, including coils. We can recommend a schedule based on your 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 use manufacturer-appropriate products and techniques. Many equipment warranties require regular professional cleaning, and we provide documentation that supports warranty claims.

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

Equipment cleaning focuses 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 a full reset.

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

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 during a scheduled oil change.

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

Yes. Ice machine cleaning includes bin sanitization, water system cleaning, condenser coil cleaning, and mineral deposit removal. Clean ice machines produce cleaner ice and reduce bacteria risk.

Yes. Carbon buildup creates hot spots in ovens and grease accumulation on grills causes uneven heating. Dirty fryers degrade oil faster. Clean equipment heats evenly and produces more consistent results.

All our products are food-safe and NSF-approved for food-contact surfaces. We use different products for different equipment types, and we rinse everything before equipment returns to service.

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