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).

Commercial kitchen exhaust hoods hoods must be type I or type II and must be designed to capture and confine cooking vapors and residues. A type I or type II hood must be installed at or above all commercial cooking appliances.

When a cooking appliance under a single hood requires a type I hood, a type I hood only can be installed.

When a type II hood is required, a type I or type II hood can be installed.

When a type I hood is installed, the installation of the entire system (the hood, ducts, exhaust equipment, and makeup air system), must comply with the requirements of sections.

Exceptions:

Factory-built commercial exhaust hoods that are listed and labeled and installed must not be required.

Factory-built commercial cooking recirculating systems that are listed and labeled and installed must not be required to comply.

A type I hood must be installed with clearances from combustibles as required.

https://www.michigan.gov/documents/lara/lara_bcc_2015-025_LR_-__Final_Part_9a_Mechanical_Code_545957_7.pdf