Commercial Kitchen Hood and Duct Requirements

Commercial Kitchen Hood and Duct Requirements
All new, upgraded or modified existing commercial kitchen hood equipment protected by an automatic fire suppression system as required by section 904 of the International Fire Code (IFC) shall have the system monitored electronically by an approved fire alarm installed per the requirements of NFPA 72. Audiovisual devices shall be installed; one in the kitchen area, and if applicable in the dining areas. Hood and Duct suppression shop drawings shall be submitted with the original building permit application. The drawings shall include:
1. Three complete sets of scaled or dimensional shop drawings.
2. Three sets of system calculations and manufacturers’ cut sheets.

Upon approval of the drawings the permit applicant will be given two stamped sets back, one of which must be on the job site at all times. The Fire Prevention Division shall witness an acceptance test of the suppression system, before final approval will be given. The acceptance test shall include:
1. Verify that the installed system matches the approved drawing.
2. Notify dispatch and if necessary take the alarm out of service.
3. Light the burners and turn on all electrical connections to the appliances under the hood. Make sure all protective caps are installed on the nozzles.
4. The installing contractor shall perform the “dry trip test”.
5. All gas and electric must shut off automatically, including any lighting inside the hood.
6. The exhaust fan shall continue to operate and make-up air shall shut down.
7. The installer will reset the system, dispatch will be notified that the test is over, and shall confirm that the signals were received.