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 and devices must be installed in sufficient numbers and of sufficient capacities to prevent grease from collecting on walls and ceilings.

Ventilation systems must be installed where the interior surfaces of hoods and canopies meet food zone material requirements. Splash zone materials are not approved.

Exhaust ventilation hood system components must be installed in food preparation areas and washing areas. This will prevent grease or condensation from dripping onto food, equipment, utensils, etc.

You must provide filters and grease extracting equipment that is readily removable for cleaning and replacement.

https://dhss.delaware.gov/dhss/dph/hsp/files/feplanreview0603.pdf