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).

The person or company familiar with installation must be present to perform any tests required. Please make sure you are able to check off all the requirements below. 

Your approved drawing is on site.

You have received system certification from the person/company that has installed for you.

The manual pull station easily accessible in path of egress.

The manual pull station is 42 in. to 48 in. above the floor level.

The manual pull system activates your system.

Make sure your building fire alarm sounds upon system activation.

Make sure the fuel or power shut down device operates on system activation and all equipment under the hood shuts down when the system turns on.

The fuel or power shutdown device must be manually reset.

Make sure the operation of detection device activates the system (perform a nitrogen blow off test).

Make sure the pipe size and configuration complies with the approved plans.

Make sure all piping and nozzles are secured.

Make sure all nozzle types match appliance hazard and type of use as shown on approved plans.

Make sure nozzle placement complies with the approved plans.

Make sure nozzle blow-off caps are in place.

Make sure plenum and duct areas are protected in accordance with the approved plans.

Make sure the chemical container is accessible and installed in correctly.

Make sure pressure gauges are in the operable range.

Make sure the maintenance tag is in place.

Sprinkler Protection:

Make sure the duct, hood, and appliance configuration are same as approved plans.

Make sure the sprinkler protection provided for cooking equipment, plenum areas and ducts are the same as the approved plans.

Make sure the sprinklers listed for protecting the deep fat fryers are provided in accordance with the approved plans.

Make sure the operation of a sprinkler will automatically shut off all sources of fuel and heat to all equipment under the hood (manual reset is required).

Make sure a listed indicating control valve for the water supply is provided.

Make sure a listed strainer for the water supply is provided.

Make sure a system test connection is provided at the end of the system.

Make sure sprinklers in ducts are accessible for maintenance .

https://www.okc.gov/Home/ShowDocument?id=1064