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).

Type I hood with suppression and Type I exhaust system IS REQUIRED.

Type II exhaust hood MAY be required.

The exhaust system is required to be interlocked with appliance operation.

Cooking appliance walls must be made of noncombustible construction.

Tempered makeup air must compensate for the exhaust system and must be incorporated into the design.

A floor drain is required.

A mop/utility sink is required with hot and cold running water.

The mop/utility sink should not be used as a hand-washing sink (must have a separate hand washing sink).

All grease laden waste must drain to an approved grease interceptor.

Walls and ceilings in the food preparation area need to have smooth and washable surfaces.

All floor sinks must be installed with rim at least 1” above floor level.

Backflow protection is required for all fixtures connected to the City water supply.

Additional fixture requirements may be determined by statutes and regulations of the State of Iowa.

https://www.cityofames.org/home/showdocument?id=37228