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).

(Monthly Inspections): Systems serving solid fuel cooking operations.

(Quarterly Inspections): Systems serving high-volume cooking operations such as 24-hour cooking, charbroiling, or wok cooking.

(Semiannually Inspections): Systems serving moderate-volume cooking Semiannually operations.

(Annually Inspections): Systems serving low-volume cooking operations, such as churches, day camps, seasonal businesses, or senior centers.

The entire exhaust shall be inspected by a properly trained, qualified, and certified company or person

Hoods, grease removal devices, fans, ducts must be cleaned to bare metal before surfaces become heavily contaminated with grease or oily sludge.

Electrical switches that could be activated accidentally must be locked before cleaning.

Fire-extinguishing systems must be rendered inoperable during the cleaning process while serviced by a professional.

Flammable solvents or other flammable cleaning aids shall not be used during cleanings.

Cleaning chemicals must not be applied on fusible links or other detection devices or the automatic extinguishing system.

After the exhaust system is cleaned to bare metal, it must not be coated with any other substances.

All access panels (doors) and cover plates need to be replaced during cleanings.

Dampers and diffusers need to be positioned for proper airflow.

After cleanings, all electrical switches and system components need to be returned to an operable state.

You must have a certificate showing date of inspection or cleaning.

After cleaning, the contractor must display within the kitchen area a label indicating the date cleaned and the name of the servicing company, and areas not cleaned.

All interior surfaces of the exhaust system must be accessible for cleaning and inspections

Grease filters need to be arranged so that all exhaust air can pass through the grease filters.

All solid fuel cooking equipment served by hood and duct systems shall be separate from all other exhaust systems.

https://up.codes/viewer/connecticut/irc-2012/chapter/15/exhaust-systems#15