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).

Must have a site plan showing property lines, building location, location of mechanical equipment and equipment discharge and other electrical equipment.

Must provide details for wall construction adjacent to the hood, wall finishes and clearances to combustible and non-combustible construction. Must also provide details and dimensions of exhaust hood, exhaust duct work and exhaust equipment.

Provide floor plan of kitchen with locations and dimensions of equipment and hood layout, fire extinguishers, location of hvac and electrical equipment, ceiling height. Must also provide information on what is located under the exhaust hoods.

Provide roof plan with details of rooftop access, space/platforms and guards. Show required separations of exhaust and intake systems, other openings into the building, setback distances, locations of platforms and service spaces.

Provide details of electrical work provided for exhaust system.

Must provide information for the exhaust hood: hood manufacturer, details of interconnection with electrical and fuel gas systems, operations of type I hoods during cooking or appliance operations, details of hood mounting, number of mounting or supporting points, details of structure or any modifications, details of kitchen appliances below hoods.

Provide info for ductwork: size, type, gauge, clearances to combustibles, slope, clean outs, shaft construction.

Provide details of make up air and exhaust air (balance schedule, verification of any HVAC alterations).

Must provide exhaust discharge details, locations and termination.

Provide Fire suppression system shop drawings. Must contain hood, duct and equipment sizes and details. Must also provide details of listing of the suppression system (details of nozzle type, nozzle location and dimensions/clearances, type and amount of suppression agent, system design standard, actuation device sizes, details, temperate and locations.

http://www.richlandcountyoh.us/images/BuildingDepartment/Docs/Kitchen%20Exhaust%20Hood%20Plan%20Submittal%20Requirements.pdf