About Us

United Kitchen Exhaust employs technicians who are fully trained and certified in commercial kitchen exhaust cleaning standards. In addition, all technicians have working at heights training, whmis and ladder training. Currently, United Kitchen has multiple vans on the road equipped with industrial hot water pressure washers.

Michael Lott – Founder & President
Michael founded United Kitchen Exhaust in 2007 and has over 15 years of experience working in the commercial kitchen industry. Over the last decade Michael has worked diligently to ensure top notch service and transparency for his clients. With past and current clients such as Pizza Pizza, the Keg, Copa Cabana, Pizza Hut, Hero Burgers, and Tim Hortons, Michael has grown United to be a competitive force in the kitchen exhaust cleaning industry.

Hamed Mohammadi – Operations Manager & Partner
Hamed has been employed with United since 2014 and has significantly contributed to the recent success in quality and sales for United Kitchen. Hamed oversees the majority of cleaning jobs and provides onsite support for all United technicians and crews.

United Kitchen Exhaust provides commercial kitchens with superior exhaust cleaning services and as a result also provides clients with a network of industry contacts. Fire suppression, plumbing, electrical, equipment repair are all industries we have connections to!


Fire Code Information

All cooking establishments are required to meet Ontario Fire Code and Safety by-laws including compliance with NFPA ’96. In order to meet these requirements, kitchen exhaust systems must be maintained and cleaned regularly. United Kitchen Exhaust provides services to guarantee the compliance of all local and national standards with emphasis on the NFPA ’96 code. Below are excerpts from the NFPA ’96.

1-3.1 Cooking Equipment used in processes producing smoke or grease-laden vapours shall be equipped with an exhaust system that complies with all the equipment and performance requirements of this standard (NFPA96), and all such equipment and performance shall be maintained per this standard during all periods of operation of the cooking equipment. Specifically, the following equipment shall be kept in good working condition:

(a) Cooking Equipment
(b) Hoods
(c) Ducts (if applicable)
(d) Fans
(e) Fire Suppression Systems
(f) Special effluent or energy control equipment

All airflow shall be maintained. Maintenance and repairs shall be performed at intervals necessary to maintain these conditions.

8-3 Cleaning.

8-3.1 Hoods, grease removal devices, fans, ducts, and other appurtenances shall be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily contaminated with grease or oily sludge. After the exhaust system is cleaned to bare metal, it shall not be coated with powder or any other substance. The entire exhaust system shall be inspected by a properly trained, qualified and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Table 8-3.1.

Type or Volume of Cooking


Systems serving solid fuel cooking operations


Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking


Systems serving moderate-volume cooking operations


Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers