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).

Ventilation Hood Systems:

Filters or other grease extracting equipment must be designed to be able to be removed for cleaning and replacement if not designed to be cleaned in place.

Exhaust ventilation hood systems in food preparation and ware-washing areas such as hoods, fans, guards and ducts should be designed to prevent grease or condensation from draining or dipping on anything.

Ventilation hood systems must be sufficient in number and capacity to prevent grease or condensation from getting on the walls and ceilings.

Cleaning Ventilation Systems:

Intake and exhaust air ducts must be cleaned and filters must be changed so they do not become a source of contamination.

If ventilation systems are outside, they should not create any public hazard or nuisance.

Fixed Equipment, Spacing or Sealing:

Hoods and all other fixed equipment must be spaced to allow access for cleanings along the sides, behind and above the equipment.

Must be spaced from adjoining equipment, walls and ceilings (no more than one 30 second inch)

Must be sealed to adjoining equipment or walls (if it is exposed to spillage or seepage).

https://www.sos.arkansas.gov/uploads/rulesRegs/Arkansas%20Register/2008/mar_apr_2008/007.04.07–002.pdf