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).

Type I commercial kitchen hoods shall be listed and labeled.

Type I hood is not required for an electric appliance that contains 5 mg/m3 of grease or less

Must provide exhaust air calculations for grease hood and exhaust fan

Must provide dimension floor plan and elevation of exhaust outlets showing clearances to building openings and air intakes.

Contractor must provide kitchen hood, exhaust fan, make-up air unit, and fire suppression drawings to architect for approval prior to purchase.

Exhaust outlets must be located not less than 10 feet horizontally from parts of the same or adjacent buildings and adjacent property lines. It must be located not less than 10 feet above the adjoining grade level. Exhaust outlets must be located not less than 10 feet horizontally from or not less than 3 feet above air intake openings into any building.

Type I hoods must have a clearance to combustibles of 18 in.

The contractor must provide duct wrap to the architect and City of Phoenix Building Inspector for approval prior to installation.

Factory built grease duct assemblies must be listed and labeled for use as a commercial kitchen grease duct assembly.

All horizontal sections of grease duct must be sloped back to the hood at a minimum of 1/4 inch per foot or 2 percent.

Grease fans must be provided with UL 762 listing for grease.

Type I hoods must have listed grease filters.

Any revision to grease duct exhaust or makeup air plan must have an engineers seal and signature to the revision and placed on site with the original approved permitted drawings for building inspector review.

You must provide sequence of operation of hood supply air and exhaust air.

You must provide sequence of operation when the fire suppression is activated. Must also show how it works in conjunction with the supply fan, exhaust fan, and transmit a notification alarm signal to the building automation system.

You must provide performance test results of exhaust hood and supply air after installation to architect or engineer and City of Phoenix Building Inspector.

https://www.phoenix.gov/pddsite/Documents/TRT/dsd_trt_pdf_00601.pdf