Brampton Hood Cleaning Pros offers seven scopes, and the difference between them is simply how far along the exhaust path the work goes. The hood is one job, the duct and rooftop fan behind it are another, and the roof surface under the fan is a third. Most quotes go wrong because nobody said out loud where one stopped and the next began. This page draws those lines so a kitchen books what it actually needs.
Brampton Hood Cleaning Pros routes a kitchen by two questions: what kind of room is it, and how far up the exhaust path has the grease travelled. Answer those and the scope picks itself.
| Scope | Starts at | Stops at | Book it when |
|---|---|---|---|
| Range hood and filters | The canopy over the cook line | The duct collar | The system is on a tight schedule and only the hood is due. |
| Ductwork and rooftop fan | The duct collar | The fan discharge on the roof | Airflow has dropped, or the duct has never been opened. |
| Full exhaust system clean | The canopy | The fan discharge on the roof | The kitchen wants one visit, one certificate, one invoice. |
| Rooftop grease containment | The fan discharge | The roof membrane and drains | Grease is staining the roof or the landlord has raised it. |
Pricing runs from $385 per visit for a single-hood kitchen and from $725 for a multi-hood line, with a written site quote for larger and institutional systems. The scope chosen is what moves that number, which is why the walk-through happens before the quote and not after.
The same exhaust path behaves differently depending on what is cooking under it, so three of the seven scopes are organised by kitchen type rather than by component.
City and recreation facility kitchens, schools, care kitchens, and contract-catered staff cafeterias. Built around procurement paperwork, a facility calendar, and a documentation trail that has to satisfy someone other than the chef.
See the commercial scopeIndependent restaurants and quick-service locations across Brampton. High-heat gas lines, tandoors and fryers load a canopy fast, and the work has to fit between last service and first prep.
See the restaurant scopeConvention centres, event venues, and licensed community and sports club kitchens. Burst cooking, multi-canopy rooms, and a booking calendar that decides when the crew can get in.
See the banquet scopeWhere a kitchen already knows which part of the system is the problem, these four scopes address it directly.
Canopy inside and out, baffle filters pulled and soaked, grease troughs and cups emptied, and the plenum behind the filters degreased. Covers what Type 1 and Type 2 hoods each require.
Hood and filtersVertical risers, horizontal runs, access panels, and the fan on the roof, hinged back and cleaned on both faces. This is the part of the system nobody in the kitchen can see.
Duct and fanThe whole path in one booking, with one certificate covering it. This page walks through the visit itself: the containment, the sequence, and the documentation package that closes it.
How a visit runsGrease that has already reached the roof membrane, the containment devices that stop it, and the lease clause that decides who pays for the damage.
Rooftop workNaming the boundary is cheaper than discovering it on a job.
Residential range hoods fall outside this scope entirely. NFPA 96 governs commercial cooking operations, so a domestic kitchen is neither covered by the standard nor served by this company. Fire suppression system inspection and recharging is a licensed specialty and belongs to a suppression contractor, though a clean system is what lets that contractor pass a kitchen. Duct repair, fan replacement and roof membrane repair are trades of their own; where a walk-through finds a failed hinge, a seized fan bearing or a damaged membrane, it gets written into the report so the right trade can be called rather than quietly cleaned around.
Every scope on this page is work performed regularly and covered by insurance. Nothing is listed here that would be subcontracted out or taken on as a favour.
Yes, and it is a legitimate booking when the duct was cleaned recently and only the hood is due. It is a poor idea as a standing habit. Grease that leaves the canopy settles in the riser, so a hood cleaned on repeat while the duct is never opened produces a bright canopy sitting under a loaded duct. Brampton Hood Cleaning Pros records the duct condition in the photo report on every hood-only visit so the gap is visible rather than assumed.
A single-hood kitchen is normally a single overnight visit. A multi-hood line or an institutional kitchen with a long riser takes longer and is scheduled accordingly, which is exactly what the free walk-through establishes before anything is booked. No visit is left half finished with containment still hanging.
Yes. Visits run overnight, early morning, or between events. A Brampton restaurant loses nothing, a banquet hall gets the work slotted into a gap between bookings, and a school or municipal kitchen is normally done during a scheduled closure.
Yes. The written quote follows the free walk-through and the invoice matches it. If the walk-through finds something that changes the scope, such as a missing access panel or a fan that cannot be hinged safely, it goes into the quote in writing before the booking rather than appearing on the bill afterwards.
The free walk-through settles it. The system gets measured, the scope gets written down, and the quote comes back within 24 hours.