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).

Cooking equipment must not be operating while its fire extinguishing system or exhaust system is not working.

Exhaust systems must be working whenever cooking equipment is turned on.

All filters must be in proper placement when exhaust system is in on.

Instructions for manually operating the fire extinguishing system must be posted visibly in the kitchen and must be reviewed with employees by the management.

The entire suppression system must be inspected by a properly trained, qualified person/company and it must be done semi-annually. A copy of the report must be kept on site.

Inspection and/or repair of the suppression system must be conducted whenever the system has been damaged, or appliances, hood or ducts have been replaced, modified or relocated.

Hoods, grease removal devices, ductwork and fans must be inspected by a properly trained person according to the following schedule:
• Quarterly: High volume cooking.
• Semi-annually: Moderate volume cooking.
• Annually: Low volume cooking:

Owner/Operator inspection shall include, but shall not be limited to:
• Cleanliness of the Exhaust System.
• Grease filters are in the right place and all air passes through
the filter system.
• Appliances have not been moved , are clean and are in proper working order.
• Suppression System nozzles are clean and have a protective cover in
place.
• The cylinders of the Suppression System and any portable fire
extinguishers must show a yellow tag dated within the last six months and an approved licensed contractor shall sign the tag.
• All Suppression Systems and portable fire extinguishers must be fully
charged which is indicated by its pressure gauge.

If hood, grease removal devices, ductwork or fans are found to be damaged or non-operational, the system must be taken out of service until a proper cleaning and repair can be completed.

Hoods, grease removal devices, fans, ducts must be cleaned to bare metal at frequent intervals prior to surfaces becoming heavily covered with grease or other contamination.

https://www.gwinnettcounty.com/static/departments/fire_emergency/pdf/commercial_kitchen_hood.pdf