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).

Commercial kitchen hoods, grease extractors, fans & ducts must be inspected by a qualified individual.

Appliances must be cleaned if grease accumulation is found.

Records should be kept of all inspections and cleanings. it must show: and individual/company who did the inspection/cleaning, date of the inspection/cleaning, and an explanation of the inspection/cleaning.

The ventilation system must be operated when equipment under the hood is in use.

Grease extractors must be used when installed.

A manual activation device must be located at/near the cooking area.

Fire extinguishing systems and fuel shut-off system must be interconnected.

Portable fire extinguishers must be provided for commercial cooking equipment.

Extinguishing systems must be serviced as required.

FREQUENCY OF INSPECTIONS

(Every 12 months): Low-volume cooking operations such as places of religious worship, seasonal businesses and senior centers.

(Every 6 months): All other cooking operations.

(Every 3 Months): High-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking.

(Ever 1 month): Cooking operations utilizing solid-fuel burning cooking appliances.

https://up.codes/viewer/california/ca-mechanical-code-2016/chapter/5/exhaust-systems#5