Blogs

Commercial kitchen hood cleaning code requirements are primarily governed by NFPA 96, the National Fire Protection Association’s standard for ventilation control and fire protection of commercial cooking operations. This code sets minimum cleaning frequencies based on cooking volume and method, requires certified technicians to perform full system cleanings, and mandates documentation such as inspection tags and service reports. Local fire departments, health departments, and insurance providers typically adopt NFPA 96 as their baseline requirement, though some jurisdictions add stricter local

When it comes to commercial kitchen ventilation, the choice between a custom fabricated hood and an off-the-shelf unit isn’t about preference. It’s about whether the system you install can actually do the job your kitchen requires. A custom fabricated hood is designed and welded around your specific cooking equipment, ceiling height, ductwork path, and local code requirements. An off-the-shelf hood is built around a set of assumed conditions that may or may not reflect your kitchen at all. For a

Professional installation matters for commercial kitchen hoods because a hood system is a fire safety requirement under NFPA 96, not an appliance you simply mount and connect. When it’s installed by an unlicensed or unqualified contractor, the consequences don’t show up immediately. They show up during inspection, when a kitchen can’t open, or during a grease fire, when a suppression system that was never correctly integrated fails to activate.  Getting installation right the first time isn’t about being overly cautious.

Commercial kitchens most often fail inspection because of three recurring issues: a hood system that was not custom fabricated around the kitchen’s specific equipment and layout, installation by a company without proper hood fabrication licensing, and a fire suppression system that was not coordinated with the hood during design. These are not random outcomes. Each one traces back to a decision made earlier in the project, often before the hood was ever installed. A failed inspection can stall a restaurant

Opening a commercial kitchen involves more moving parts than most owners expect, and fire suppression is one of the pieces that cannot be treated as an afterthought. A commercial kitchen exhaust system and its fire suppression system are required to work together as a single line of defense against grease fires, and code does not allow one to be installed without proper consideration of the other. Understanding how this coordination actually works, and who is responsible for which piece, helps

The type of hood your commercial kitchen needs depends on the cooking equipment you use. Type I hoods are required for appliances that produce grease-laden vapors, including fryers, griddles, charbroilers, and woks. Type II hoods are designed for equipment that generates only heat, moisture, or steam without grease, such as ovens, steamers, and dishwashers. There is no one-size-fits-all solution because the right hood depends on your equipment, kitchen layout, and local code requirements. Business owners planning a new commercial kitchen

The main difference between commercial and home hoods comes down to engineering, construction, and code compliance. Commercial hoods are custom fabricated to handle continuous grease laden airflow from a full cooking line and must meet NFPA 96 and International Mechanical Code requirements before a kitchen can legally operate. Home hoods are mass produced appliances designed for occasional cooking, lighter grease loads, and none of the fire code obligations that govern a commercial kitchen. If you’ve ever wondered why a restaurant

Your commercial kitchen hood is one of the most important pieces of equipment in your restaurant. It works continuously to remove heat, smoke, grease, steam, and airborne contaminants produced during cooking. Without a properly functioning hood system, your kitchen can quickly become uncomfortable, unsafe, and out of compliance with local fire and health regulations. Many restaurant owners focus on routine hood cleaning and maintenance, which are essential for extending the life of the system. However, even with regular servicing, every

If you’re opening a restaurant, renovating a commercial kitchen, or replacing an existing exhaust hood, one of the first questions you may have is: Do you need a permit for commercial hood installation? In most cases, the answer is yes. Commercial hood installations typically require one or more permits because they involve fire safety, ventilation, electrical work, plumbing, and mechanical systems. Installing a hood without the proper approvals can lead to failed inspections, project delays, fines, and even the inability

If your commercial hood fails inspection, the inspector will usually issue violations that must be corrected before the system can pass. In plain terms, that means the hood, ductwork, airflow, fire protection, or installation is not meeting code in some way. The kitchen cannot just ignore it and move on. The issue has to be fixed, then the system typically has to be reinspected before approval is given. That can feel stressful, especially if your opening, remodel, or day-to-day operations

Commercial hoods should be cleaned monthly, quarterly, semi-annually, or annually depending on cooking volume. NFPA 96 sets the rules. Ask ten restaurant owners how often their commercial kitchen hoods should be cleaned, and you will get ten different answers. Some say every six months. Some say once a year. A few will tell you they clean it when it starts looking dirty. What they all need, whether they know it or not, is professional commercial hood cleaning on a properly

A properly planned commercial exhaust fan installation is one of the most important parts of a safe and code-compliant commercial kitchen. The right exhaust fan setup removes heat, grease-laden vapors, smoke, and airborne contaminants while supporting proper airflow throughout the kitchen. Without the correct installation, restaurants and food service facilities can experience ventilation problems, failed inspections, poor indoor air quality, increased fire risks, and higher energy costs. At CRS Hoods, commercial exhaust systems are designed around real kitchen demands, NFPA