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).

Type I Hood:

Hood is required whenever a commercial cooking function creates grease laden vapors.

Hood is required when there is a kitchen hood suppression system.

The hood exhaust fan must automatically turn on whenever cooking operations occur.

The cooking appliance must automatically turn off whenever kitchen hood suppression system turns on.

Grease duct must be enclosed in a 2 hour rated assembly.

If a kitchen appliance is listed UL 197 a Type I Hood is not required.

Kitchen Hood Suppression System:

This is required for all Type I Hood Systems.

A manual pull station is required.

Must do ‘Bag Test’ which means, Individual bags are placed over each nozzle. The system is charged with water and activated to ensure each nozzle sprays the appropriate amount of water.

http://qdotengineering.com/york/CommercialCooking.pdf