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).

When a kitchen has commercial cooking appliances such as ranges, deep fryers and/or a griddle, both must:

The kitchen or room in which the appliances are located must be enclosed by non-fire-resistance rated walls and ceilings (in order to resist the smoke). Any openings in the room must be equipped with an assembly, which will screen possible flash fires from view.

All cooking appliances must be protected by a commercial exhaust system designed and installed.

Exhaust Rate:

The height of the lowest horizontal surface of the accumulating smoke layer must be maintained at least 10 feet (3048 mm) above any walking surface.

The required exhaust rate must be the largest of the calculated plume mass flow rates for the possible plume configurations.

Makeup airflow rates, when measured at the potential fire location, should not exceed 200 feet per minute (60960 mm per minute) toward the fire.

Commercial range hood

Fee for commercial range hood is $225 per hood including range hood extinguishing system review when those plans are submitted together.

Commercial range hood extinguishing system is $150 per system when the range hood extinguishing system is submitted separate from the range hood system.

http://dhbc.ky.gov/Documents/2018%20Kentucky%20Building%20Code%20-%20FINAL_Clean.pdf