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).

The kitchen hood’s extinguishment system must be connected to the building fire alarm system and must initiate a general alarm when activated. 

Duct insulation that is used in lieu of spacing from combustible construction members must get rid of at the top of the hood on the lower end, covering the duct collar, and must pass through any combustible nailer opening in the roof/ceiling assembly and into the roof jack assembly. The material used shall be installed exactly as the manufacturer’s installations require.

http://www.ilga.gov/commission/jcar/admincode/077/077003000N29200R.html