If you own or operate a restaurant in the City of Kirkland, the Kirkland Bureau of Fire Prevention wants to provide you with the information you need to keep your restaurant kitchen safe.
First, some basic information on commercial hoods:
Type I hoods shall be installed where cooking appliances produce grease or smoke, such as occurs with griddles, fryers, broilers, ovens, ranges and wok ranges.
· Type I hood systems shall be designed and installed to automatically activate the exhaust fan whenever cooking operations occur.
· The activation of the exhaust fan shall occur through an interlock with the cooking appliances, by means of heat sensors or by means of other approved methods.
· A Type 1 hood requires a suppression system to be installed.
Type II hoods shall be installed where cooking or dishwashing appliances produce heat, steam, or products of combustion and do not produce grease or smoke, such as steamers, kettles, pasta cookers and dishwashing machines.
Domestic cooking appliances utilized for commercial purposes shall be provided with either a Type I or Type II hoods as required for the type of appliances and processes
There are some exceptions to the above requirements, so please contact the Kirkland Building Department in order to determine if you have the correct type of hood, or if a hood is required.
Once you have determined that you have the correct type of hood, here are some additional facts regarding ongoing cooking operations at your establishment:
· All grease producing equipment must be located entirely under the hood, so that all vapors can be captured.
· Grease filters in the hood must always be in place when any equipment is in operation under the hood.
· Commercial hoods, fans, and ducts must be cleaned at intervals necessary to prevent the accumulation of grease.
· The frequency of required hood cleaning depends upon the amount and type of cooking done in your establishment. Some restaurants may need to have their hoods cleaned every few weeks, while for others the time between cleanings may be significantly longer.
· Cleanings shall be recorded, and records shall state the extent, time and date of cleaning. Such records shall be maintained on the premises.
· Automatic fire-extinguishing systems associated with Type I hoods shall be serviced at least every 6 months and after activation of the system.
· In the event that you wish to relocate equipment under your hood, it must be done with a permit from both the Kirkland Building and Fire Department. This is to ensure that the hood is adequate to provide coverage and that nozzles in the hood suppression system are located correctly.
Any activity associated with maintenance or inspection of commercial kitchen hoods shall be by qualified individuals, and a certificate of inspection shall be forwarded to the Kirkland Fire Prevention Bureau upon completion.
You may find companies that provides the services listed above by doing a web search on “Hood and Duct Services Seattle”