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:

All cooking equipment that creates excessive heat, grease vapor, steam, fumes, smoke, condensation or odor must be located under a local exhaust ventilation system.

Make-up Air: Make-up units must be electrically interlocked with ventilation exhaust hoods, the temperature differential between makeup air and the air in the conditioned space should not exceed 10°F (6°C), and the amount of makeup air supplied to the building from all sources must be approximately equal to the amount of exhaust air for all exhaust systems for the building.

Exhaust Hoods:

Type I hoods must be installed where cooking appliances create grease or smoke. Type I hoods must be installed over medium-duty, heavy-duty and extra-heavy-duty cooking appliances. Type I hoods must be installed over light-duty cooking appliances that create grease or smoke.

Type II hoods must be installed above dishwashers and light-duty appliances that produce heat or moisture and do not produce grease/smoke, except where the heat and moisture loads from such appliances are incorporated into the HVAC system design. Type II hoods must be installed above all light-duty appliances that produce products of  combustion and do not produce grease/smoke.

Type I hood systems must be designed and installed to automatically activate the exhaust fan whenever cooking operations occur. The activation of the exhaust fan must occur through an interlock with the cooking appliances.

Ventilation hood systems must be sufficient in number and capacity to prevent grease or condensation from collecting on the walls and ceilings.

Ventilation hoods must be constructed and installed in accordance with the 2009 International Mechanical Code and NSF Standard No. 2.

All open sides of the ventilation hood must hang over equipment by at least 6 inch.

Grease filters used in a ventilation hood, must be designed to be removed for cleaning and/or replacing if not designed to be cleaned in place.

Ventilation hood systems and components in food preparation and warewashing areas must be designed to prevent grease or condensation.

Above-counter mechanical dish machines require a Type II ventilation hood. Under-counter warewashing machines and glass washers may not require a ventilation hood.

Used hoods must meet NSF International or equivalent standards and identify the manufacturer and be approved by the Mechanical Inspector.

Custom fabricated hoods must be made to NSF International or equivalent standards and bear the NSF sticker and name of the manufacturer. Galvanized hoods are not permitted.

Solid Fuel burning equipment shall have a separate ventilation system installed.

All smokers (solid fuel and gas) require an approved exhaust hood. Smoker must not be installed outside.

Insulated stainless steel, ceramic tile or equivalent must be installed behind cooking equipment

http://files.cityofportsmouth.com/health/permits/healthpermit.pdf