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).

VENTILATION SYSTEMS:

Must include specifications and proposed locations for ventilation hoods.

Adequate ventilation and make-up air is required for equipment that produces large amounts of steam, condensation, vapors, obnoxious or disagreeable odors, smoke and fumes.

Ventilation systems are required to prevent grease or condensation from draining or dripping onto food, equipment, utensils, walls, ceiling, linens and single-service articles.

Grease filters used in an exhaust ventilation hood or other grease extracting equipment must be designed to be ready to be removed for cleaning and replacing if not designed to be cleaned in place

http://dpbh.nv.gov/uploadedFiles/dpbh.nv.gov/content/Reg/Regulatory/Docs/Food%20EstablishmentConstruction%20Guide11.2017V3.pdf