Every restaurant owner should know fire code guidelines for their commercial kitchen, especially when it comes to their exhaust system (range hoods). If these are not properly cleaned and inspected on a regular basis, this can result in a serious fire, damaging your entire kitchen and restaurant. If you do not know your state’s commercial kitchen fire codes, just read below (click on the link at the end of the summary to read about it in more detail).

The kitchen exhaust hood needs to be designed for three key factors:

• the location of the food preparation device where smoke and fumes come out, must be vented
• the thermal updraft that forms above the surface of operating cooking equipment
• the air to replace rising air flow
• Hood must have the capacity to capture and exhaust contaminated air from the kitchen appliances.
• Proper hood size must be specified to reflect cooking equipment and cooking duty required. The hood design includes an overhang requirement and a minimum exhaust flow rate (expressed in cubic feet per minute per linear foot of hood.
• Kitchen hoods are divided in Type I and Type II. Type I is used for collection and removal of grease and smoke. Type II hoods are general duty hoods for collection and removal of steam and water vapors, heat and odors (grease is not present).

Kitchen hoods are designed for specific cooking situations and are broken into two broad categories: Type I and Type II. Type I hoods are used for the collection and removal of grease and smoke. Type II hoods are general duty hoods for the collection and removal of steam and water vapors, heat, and odors where grease is not present.

https://www.alabamapower.com/business/services-by-industry/architects-engineers/technical-library/cooking/ventilation-systems.html