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).

Must provide a floor plan “drawn to scale” indicating the following information:

Hood and cooking appliance location.

Total room configuration showing all exits and the manual release location.

Describe the wall, ceiling, attic, and roof materials.

All exhaust hood duct details must include the following:

Hood and duct sizes, metal type, and thickness.

Filter configuration and type.

Listed hood manufacturer cut sheets.

Hood details to include seam conditions.

Hood and duct clearances to adjacent walls, ceiling, roof deck, etc..

Clearance reduction method/material and other important product information.

Provide make-up air cfm size and show how you have provided it.

Provide exhaust fan cfm in order to document that 500 ft/min. duct velocity (per NFPA 96:5-2.1) is provided on all systems.

Indicate hood height above finished floor.

Guidelines:

Provide alternative safety measures for manufacturers (i.e. Gypsum board) that do not certify their products for use as grease duct chases or as fire protection of grease ducts or hoods.

All new “hood/duct installations” must be reviewed prior to the suppression system installation.

Document types of kitchen portable fire extinguishers must be provided.

http://sfm.dps.louisiana.gov/doc/pr/prh_suppression-requirements.pdf