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).

Exhaust hood systems must be capable of exhausting in excess of 400 cubic feet per minute and must be mechanically or naturally provided with makeup air at a rate in excess of 400 cfm. These air systems must be equipped with not less than one damper and each damper must be a gravity damper or an electrically operated damper that automatically opens when the exhaust system operates. Dampers must be accessible for inspection, service, repair and replacement without removing permanent construction or any other ducts not connected to the damper.

Air exhaust openings must terminate no less than 3 ft from property lines; 3 ft from Title 4 25 operable into the building and 10 ft from mechanical air intakes except where the opening is located 3 ft above the air intake.

Mechanical ventilation must be provided by a method of supply air and return or exhaust air. The amount of supply air must be approximately equal to the amount of return and exhaust air. The system must not be prohibited from producing negative or positive pressure.

Exhaust hood systems must be capable of exhausting in excess of 400 cfm and must be provided with makeup air at a rate in excess of 400 cfm. These makeup air systems must be equipped with a means of closure and must be automatically controlled to start and operate with the exhaust system.

Manufacturers of hoods must provide a label indicating the minimum exhaust flow and/or maximum makeup airflow that provides capture and containment of the exhaust effluent. Short circuit compensating hoods are not allowed.

Compensating hoods must extract at least 40% of the required exhaust air flow from the kitchen area.

A hood exhaust fan must continue to operate after the extinguishing system has been activated unless a fan shutdown is required by a listed component of the ventilation system or by the design of the extinguishing system. When the fire-extinguishing system discharges makeup air shall be shut off.

All exhaust ducts, must be insulated at the last 5 ftt before exiting building to no less than R-4.2. All exhaust ducts, if in an unconditioned space must be insulated to no less than R-6.

The exhaust fan must be capable of one or more air exchanges per minute. The fan must be located at floor level or equipped with an intake extending to within 6 inches floor level exhausting to an outside atmosphere in an unrestricted area.

https://www.bismarcknd.gov/DocumentCenter/View/151/Title-04—Building-Regulations?bidId=