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).

Hoods and Mechanical Review:

Kitchen exhaust hoods are required for food heat-producing equipment.

Type I hoods must be installed over appliances that produce grease or smoke.

Type II hoods are used for appliances that produce only steam or heat and type II hoods may also be used with gas convection ovens and pizza ovens.

Microwaves, electrical convection ovens, counter-top and under-counter dishwashers does not require a Type I or Type II hood.

Most applications for a building permits that involve food will require a mechanical permit. Mechanical plans must be included with building plans, and must indicate all existing and proposed mechanical installations and alterations, including the location of makeup air, exhaust shafts and terminations at the roof.

The exhaust outlet location must meet the requirements of both the mechanical and zoning codes.

https://www.portlandoregon.gov/bps/article/303189