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 exhaust hoods must comply with the requirements of the International Mechanical Code.

A Type I hood must be installed at or above all commercial cooking and domestic appliances used for commercial purposes that produce grease vapors.

Commercial cooking systems must be operated and maintained.

Ventilation system:

The ventilation system in connection with hoods must be operated at the required rate of air movement, and classified grease filters must be in place when equipment under a kitchen grease hood is used.

Grease extractors:

Grease extractors need to be operated when the commercial-type cooking equipment is used.

Cleaning:

Hoods, grease-removal devices, fans, and ducts must be cleaned at intervals.

Inspection:

Hoods, grease-removal devices, fans, and ducts must be inspected as approved by the fire code official.

Inspections must be completed by a qualified person/company.

Commercial Cooking System Inspection Frequency:

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

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

(6 months): All other cooking operations.

(12 months): Low-volume cooking operations.

Grease accumulation:

If hoods, grease-removal devices, fans or ducts have an accumulation of grease during inspection, then these components must be cleaned.

Records:

Records for inspections must state the individual and company performing the inspection, a description of the inspection and the date the inspection took place.

Records for cleanings must also state the individual and company performing the cleaning and the date the cleaning took place.

All records must be maintained on the premises for a minimum of three years and be copied to the fire code official upon request.

Extinguishing system service:

Automatic fire extinguishing systems protecting commercial cooking systems must be serviced.

https://doi.idaho.gov/displaypdf?cat=SFM&id=Idaho_Fire_Code_2012