Missouri Kitchen Exhaust (Range Hood) Fire Codes
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. They need to operate during the cooking operation.
All kitchen exhaust hoods and cooking equipment must be installed in accordance with NFPA 96.
Commercial cooking appliances required to have a Type I hood must be provided with an approved automatic fire suppression system complying with the International Building Code and the International Fire Code.
Existing commercial food heat processing appliances that produce grease laden vapors or smoke must be provided with an approved automatic fire suppression system complying with the International Building Code and the International Fire Code.
Duct Length- Flexible air ducts must be limited to 14 ft in length.
Duct Penetration Limitations: Flexible air ducts must not pass through any wall, floor or ceiling.
Structural Attachment: Hangers and anchors must be attached to the building construction.
Weather Protection: All ducts including linings, coverings and vibration isolation connectors installed on the exterior of the building must be protected against the elements.
Lining Installation: Linings must be interrupted at the area of operation of a fire damper and at a minimum of 6 inches upstream of and 6 inches downstream of electric resistance and fuel burning heaters in a duct system. Exposed duct liner edges that face opposite the direction of air flow must be constructed.
Missouri General Fire Codes
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