Chapter 6 — BUILDING SERVICES AND SYSTEMS
Section 606
California Fire Code (Title 24, Part 9) · 2022 edition · updated 2026-09-10 · California
CBSC: official editions, supplements and errata
Italicized text is a California amendment to the model code, as printed in the official publication.
COMMERCIAL COOKING EQUIPMENT
AND SYSTEMS
[M] 606.1 General. Commercial kitchen exhaust hoods shall comply with the requirements of the California Mechanical Code .
[M] 606.2 Where required. A Type I hood shall be installed at or above all commercial cooking appliances and domestic cooking appliances used for commercial purposes that produce grease vapors.
Exceptions:
Factory-built commercial exhaust hoods that are listed and labeled in accordance with UL 710, and installed in accordance with Section 304.1 of the California Mechanical Code, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.4 and 507.5 of the California Mechanical Code .
Factory-built commercial cooking recirculating systems that are listed and labeled in accordance with UL 710B, and installed in accordance with Section 304.1 of the California Mechanical Code, shall not be required to comply with Sections 507.1.5, 507.2.3, 507.2.5, 507.2.8, 507.3.1, 507.3.3, 507.4 and 507.5 of the California Mechanical Code . Spaces in which such systems are located shall be considered to be kitchens and shall be ventilated in accordance with Table 403.3.1.1 of the California Mechanical Code . For the purpose of determining the floor area required to be ventilated, each individual appliance shall be considered as occupying not less than 100 square feet (9.3 m 2 ).
Where cooking appliances are equipped with integral down-draft exhaust systems and such appliances and exhaust systems are listed and labeled for the application in accordance with NFPA 96, a hood shall not be required at or above them.
A Type I hood shall not be required for an electric cooking appliance where an approved testing agency provides documentation that the appliance effluent contains 5 mg/m 3 or less of grease when tested at an exhaust flow rate of 500 cfm (0.236 m 3 /s) in accordance with UL 710B.
606.3 Operations and maintenance. Commercial cooking¶
systems shall be operated and maintained in accordance with Sections 606.3.1 through 606.3.4.
606.3.1 Ventilation system. The ventilation system in connection with hoods shall be operated at the required rate of air movement, and grease filters listed and labeled in accordance with UL 1046 shall be in place where equipment under a kitchen grease hood is used.
606.3.2 Grease extractors. Where grease extractors are installed, they shall be operated when the commercial-type cooking equipment is used.
606.3.3 Cleaning. Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals as required by Sections 606.3.3.1 through 606.3.3.3.
606.3.3.1 Inspection. Hoods, grease-removal devices, fans, ducts and other appurtenances shall be inspected at intervals specified in Table 606.3.3.1 or as approved by the fire code official. Inspections shall be completed by qualified individuals.
TABLE 606.3.3.1 COMMERCIAL COOKING SYSTEM INSPECTION FREQUENCY
| TYPE OF COOKING OPERATIONS | FREQUENCY OF INSPECTION |
|---|---|
| High-volume cooking operations such as 24- hour cooking, charbroiling or wok cooking |
3 months |
| Low-volume cooking operations such as places of religious worship, seasonal businesses and senior centers |
12 months |
| Cooking operations utilizing solid fuel-burning cooking appliances |
1 month |
| All other cooking operations | 6 months |
6-10 2022 CALIFORNIA FIRE CODE
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606.3.3.2 Grease accumulation. If during the inspection it is found that hoods, grease-removal devices, fans, ducts or other appurtenances have an accumulation of grease, such components shall be cleaned in accordance with ANSI/IKECA C10.
606.3.3.3 Records. Records for inspections shall state the individual and company performing the inspection, a description of the inspection and when the inspection took place. Records for cleanings shall state the individual and company performing the cleaning and when the cleaning took place. Such records shall be completed after each inspection or cleaning and maintained.
606.3.3.3.1 Tags. When a commercial kitchen hood or duct system is inspected, a tag containing the service provider name, address, telephone number and date of service shall be provided in a conspicuous location. Prior tags shall be covered or removed.
606.3.4 Extinguishing system service. Automatic fireextinguishing systems protecting commercial cooking systems shall be serviced as required in Section 904.13.5.
606.4 Appliance connection to building piping. Gas-fired¶
commercial cooking appliances installed on casters and appliances that are moved for cleaning and sanitation purposes shall be connected to the piping system with an appliance connector listed as complying with ANSI Z21.69/CSA 6.16. The commercial cooking appliance connector installation shall be configured in accordance with the manufacturer’s installation instructions. Movement of appliances with casters shall be limited by a restraining device installed in accordance with the connector and appliance manufacturer’s instructions.
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