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).

Cleaning:

Hoods, grease-removal devices, fans, and ducts must be cleaned at intervals as required.

Inspection:

Hoods, grease-removal devices, fans, and ducts must be inspected at intervals as approved by the fire code official. Inspection must be completed by qualified individuals.

Commercial Cooking System Inspection Frequency:

(3 months): High-volume cooking operations.

(12 months): Low-volume cooking operations.

(1 month): Cooking operations utilizing solid fuel-burning cooking appliances.

( 6 months): All other cooking operations.

Grease accumulation:

During inspection, if it is found that hoods, grease-removal devices, fans, or ducts have an accumulation of grease, it must be cleaned in accordance with ANSI/ IKECA C10.

Records:

Records for inspections must state the individual and company performing the inspection. It must also include a description of the inspection as well as when it took place and who performed the cleaning. Such records shall be completed after each inspection or cleaning and be maintained.

https://www.charleston-sc.gov/DocumentCenter/View/12073/Commercial-Kitchen-Exhaust-Hood-Inspect-Clean?bidId=