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). Indiana Kitchen Exhaust (Range Hood) Fire Code

Duct Systems:

Combustible electrical equipment exposed within a plenum shall have a peak rate of heat release not greater than 100 kilo watts, a peak optical density not greater than 0.50 and an average optical density not greater than 0.15 when tested in accordance with Ul 2043. Combustible electrical equipment shall be listed and labeled.

Smoke dampers shall not be required in duct penetrations of smoke barriers in fully ducted heating, ventilating, and air conditioning systems in smoke compartments protected throughout with quick response sprinklers.

Exhaust Systems:

Clothes dryer exhaust ducts that use an engineered exhaust system designed by a registered professional must be an accepted design method. Engineering documentation must be readily available.

The heat and moisture loads from certain appliances must be accounted for in the building HVAC design.

Type of Exhaust Hoods:

LIGHT-DUTY COOKING APPLIANCE: Gas and electric ovens.

MEDIUM-DUTY COOKING APPLIANCE: Electric discrete elements(with or without oven), electric and gas hot-tops, electric and gas griddles, electric and gas double-sided griddles, electric and gas fryers.

HEAVY-DUTY COOKING APPLIANCE: Electric under-fired broilers, electric chain broilers, gas under-fired broilers, gas chain broilers, gas open-burner ranges (with or without oven), electric and gas wok ranges, and electric and gas over-fired (upright) broilers and salamanders.

EXTRA-HEAVY-DUTY COOKING APPLIANCE: Appliances using solid fuel such as wood, charcoal, briquettes, and mesquite for the heat source for cooking.

http://www.in.gov/legislative/iac/T06750/A00180.PDF