Compliance sized to how hard your kitchen runs.
NFPA 96 doesn't treat every kitchen the same, and neither do we. Find your volume tier below.
Korean BBQ, wok/Chinese, Indian, wings.
Charbroilers, woks, and deep fryers running at volume push your kitchen into NFPA 96's quarterly cleaning requirement. Most high-heat kitchens already have a vendor for this: the question is whether that vendor also covers your grease trap under Toronto Municipal Code Chapter 681, or whether you're managing that separately yourself.
The initial walkthrough is 10 minutes, no obligation: we check your hood system and grease interceptor, tell you exactly where you stand, and quote both under one contract if you want them bundled.
Casual dining, cafes, and everything in between.
Lower fry volume means a lighter legal minimum: semi-annual hood cleaning rather than quarterly. The requirement, and the grease-trap obligation alongside it, still applies. The same walkthrough-first process applies here: 10 minutes, no obligation, one straight quote covering both services if you want them together.
Hood cleaning and grease-trap compliance, under one contract.
Whichever tier your kitchen falls into, both services are available bundled or on their own. See hood & exhaust cleaning → · See grease-trap compliance →
Common restaurant-owner questions
We already have someone who does this. Why switch?
Most kitchens we talk to already have a vendor for hood cleaning specifically. Ask what happens today if that vendor doesn't also handle your grease trap: you're coordinating two schedules and two sets of paperwork yourself. Northfire is one vendor covering both NFPA 96 and Chapter 681 obligations under one contract. Full details on the homepage's FAQ if you want the whole comparison.
I don't have time for a walkthrough.
The initial walkthrough takes about 10 minutes and comes with no obligation. We look at your hood system and grease interceptor, tell you exactly what's required, and leave you with a straight quote: no sales appointment, no follow-up calls to get it booked.