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 System:

All kitchen equipment that creates smoke, steam vapors, or a large amount of heat must be covered by an exhaust system that includes metal filters for collection of grease. These must be readily removable for cleaning and replacement if not designed to be cleaned in place.

All hood ventilation systems must be vented directly to the outside.

Equipment requiring exhaust systems include grills, fryers, stoves, dish machines, pizza ovens, etc.

Ventilation systems must be designed and installed according to the following codes: 1994 Uniform Building Code, 1994 Uniform Mechanical Code and 1991 National Fire Protection Association (NFPA 96) and, when vented to the outside, it must not create an unsightly or harmful discharge.

Hood systems must extend a minimum of 6” over all sides of the cooking equipment. Variations in hood systems must be approved by the Health Department or the State Fire Marshall.

Hood systems over equipment that develop open flames during cooking or use hot cooking oil for frying must be equipped with a fire extinguishing.

https://doh.sd.gov/documents/Food/food-service-guidelines.pdf