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). Florida Kitchen Exhaust (Range Hood) Fire Codes

General Commercial Hood Design:

All duct seams & joints must have a liquid-light external weld.

An opening shall be provided at each change in direction of the duct for inspection and cleaning. This access door must be available to be removed without the use of tools.

A manual pull station must be located at or near one of the exits from the cooking area. This must be mounted not less than 42″ (inches) or more than 48″ (inches) from the floor.

Manual controls must not require a pull of more than a 40 pound force, or be able to move more than fourteen inches (14″) to secure operation.

Hood, Ventilation & Fire Suppression System Guidelines:

The system bottles must not be installed in ceiling, attics, concealed spaces, crawl spaces and locked rooms. There should be 5 feet from the floor to the bottom of the container.

Appliances that do not generate grease-laden vapors are not required to have a fire extinguishing system installed unless hood extends over appliances releasing grease-laden vapors.

Grease extractors must be U.L. listed and baffled-type.

Mesh-type filters will not be accepted under any circumstance.

A portable extinguisher adjacent to cooking equipment must have a class “K” rating and be compatible with the fire suppression system extinguishing agent. Other required extinguishers must be located as approved by the local fire department.

The operation of extinguishing systems must automatically shut off all fuel and heat to equipment protected by an extinguishing system.

The fuel and electrical supply reset must be manual.

All system piping is to be tested with inert gas.

All nozzles in the suppression system must be accessible.

All piping must be installed on the outside of the hood or in the hood plenum behind the filters and at least 3/4 inches away from all hood surfaces.

The hood and other parts of the primary collection system must be steel or stainless steel. The minimum nominal thickness of steel must be 0.043 inches. The minimum nominal thickness of stainless steel must
be 0.037 inch.

The interior surfaces of the hood shall not have any areas that can accumulate grease.

Commercial Duct Systems:

The duct system must be an independent system used for the removal of kitchen exhaust without any obstructions that will collect grease or residue.

The ducts must be constructed of steel or stainless steel. The minimum thickness of steel must be 0.055 inches and the minimum nominal thickness of stainless steel must be 0.044 inches.

All external joints and seams must be welded liquid-tight. Duct connections to the hood must also be welded liquid-tight.

https://codes.iccsafe.org/content/FRC2017/chapter-15-exhaust-systems