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).

General commercial kitchen exhaust hoods must comply with the requirements of the International Mechanical Code.

A Type I hood must be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors.

Appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke o odors that are required to be removed through a local exhaust ventilation system. For the purpose of this definition, a food service establishment must include any building or a portion thereof used for the preparation and serving of food.

Net exhaust volumes for hoods must be permitted to be reduced during no-load cooking conditions, where engineered or listed multispeed or variable-speed controls automatically operate the exhaust system to maintain capture and removal of cooking effluents as required by this section.

A Type I or Type II hood shall be installed at or above all commercial cooking appliances. Where any cooking appliance under a single hood requires a Type I hood, a Type I hood must be installed. Where a Type II hood is required, a Type I or Type II hood must be installed.

Type I hoods must be installed where cooking appliances produce grease or smoke.

Type II hoods must be installed where cooking or dishwashing appliances produce heat or steam and do not produce grease or smoke.

https://www.cityoflaramie.org/DocumentCenter/View/6142/18-Commercial-Cooking-Operations?bidId=