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 Hood Systems:

Filters or other grease extracting equipment must be designed to be readily removable for cleaning and replacement.

Exhaust ventilation hood systems in food preparation and warewashing areas including hoods, fans, guards, and ducting must be designed to prevent grease or condensation from draining or dripping onto food, equipment or utensils.

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

Heating, Ventilating, Air Conditioning System Vents:

Heating, ventilating, and air conditioning systems must be designed and installed so that make-up air intake and exhaust vents do not cause contamination.

Ventilation Systems:

Intake and exhaust air ducts must be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

If these ducts are vented to the outside, ventilation systems may not create a public health hazard, nuisance or unlawful discharge.

https://www.env.nm.gov/fod/Food_Program/documents/NMEDRetailFoodFieldGuideFinal2.17.16.pdf