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).

Inspections must be done by holders of a Type 1 license. Holders of the a Type 2 license cannot perform inspections, only cleaning of systems on their own property.

All cleaning and inspections must comply with the regulation based on the State Fire Code. Inspection frequency is mandated (see below) and inspection results determine if the system must be cleaned.

Inspection Frequency:

(Monthly): Systems serving solid fuel cooking operations.

(Quarterly): Systems serving high-volume cooking operations (24 hour cooking, charbroiling, or wok cooking).

(Semi-annually): Systems serving moderate-volume cooking operations.

(Annually): Systems serving low-volume cooking operations.

https://www.mass.gov/service-details/commercial-cooking-exhaust-system-inspections-hood-cleaning