CMC · California Mechanical Code

Testing and inspection requirements for exhaust systems and hood assemblies

Q: Who must perform the semiannual service of the listed extinguishing/water system?

A properly trained, qualified, and certified person(s) acceptable to the Authority Having Jurisdiction must perform the semiannual maintenance and testing per § 514.2 .

Q: How often must grease buildup be inspected?

Inspection frequency depends on cooking type: monthly for solid fuel, quarterly for high‑volume, semiannually for moderate‑volume, and annually for low‑volume operations per Table 514.3 / § 514.3 .

Q: Do listed hoods require testing to a specific standard?

Yes — listed Type I hood assemblies are required to be tested in accordance with UL 710 or an equivalent standard as stated in § 508.2 .

The California Mechanical Code requires that listed Type I hoods be installed and tested to their listing (UL 710), that exhaust systems run whenever cooking equipment is on, that grease buildup be inspected on a schedule in Table 514.3, and that listed fire‑extinguishing/water systems be serviced by certified personnel at least every six months (see § 514.0 and § 508.2).

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Last reviewed: July 6, 2026

What the code requires — 2-4 sentences

Exhaust systems and listed Type I hood assemblies must be installed, tested, inspected, and maintained in accordance with their listing/manufacturer’s instructions and the California Mechanical Code. Key operational and inspection rules are found at § 514.0 (procedures for use, inspection, testing, and maintenance) and § 508.2 (requirements for listed Type I hood assemblies) of the CMC. § 514.0 establishes operating duties, inspection frequency, and the mandatory semi‑annual servicing of listed fire‑extinguishing/water systems, while § 508.2 requires listed hood assemblies to be tested in accordance with UL 710 or equivalent and installed per their listing.

The single most important rule: operate, inspect, test, and maintain hood assemblies and their fire‑extinguishing and exhaust systems per the hood/listing/manufacturer and the CMC rules in § 514.0 and § 508.2.

Requirements in detail

Operation and basic duties (what owner/operators must do)

The exhaust system must be operated whenever cooking equipment is turned on; filters must be in place and openings not restricted. This is an explicit operational requirement in § 514.1 under § 514.0.
Listed hoods must be installed and operated in accordance with their listing and manufacturer’s instructions per § 508.2. Testing to UL 710 (or equivalent) is required for listed hoods.

Inspection, testing and maintenance specifics

Fire‑extinguishing systems and listed exhaust hoods that include a water‑based extinguishing function must be inspected/maintained by properly trained/qualified/certified persons at least every 6 months (semiannually) per § 514.2. All actuation and control components must be tested for proper operation during inspection.
Fusible links and metal alloy sprinklers must be replaced at least semiannually; other temperature sensors and bulb‑type devices have specified annual inspection/cleaning/ replacement intervals in § 514.2.2–514.2.4.
The entire exhaust system shall be inspected for grease buildup by qualified personnel and in accordance with Table 514.3 (inspection schedule) in § 514.3.

Access and testability requirements (how to enable inspection)

Listed hoods must be tested and listed to UL 710 (or equivalent) as required by § 508.2; duct connections and access panels for cleaning/inspection are specified elsewhere in the exhaust chapter (e.g., access within 18 inches of dampers) and are necessary to satisfy inspection/testing duties.

Decision‑relevant dimensions, thresholds and frequencies

Decision / item	Value or action	Code Reference
Operate exhaust when cooking	Always (whenever cooking equipment is on)	§ 514.1
Semiannual service (fire‑extinguishing and listed water systems)	At least every 6 months	§ 514.2
Fusible links / metal‑alloy sprinklers	Replace at least semiannually	§ 514.2.2
Temperature sensors (non‑metal alloy)	Inspect/clean/replace every 12 months (or more often per manufacturer)	§ 514.2.4
Inspection schedule for grease buildup	Monthly, Quarterly, Semiannually, or Annually depending on type/volume of cooking — see Table	Table 514.3 / § 514.3
Listed hood testing standard	Test/list to UL 710 or equivalent	§ 508.2
Access for dampers	Access panel within 18 in (457 mm) of damper	§ 510.3.1

(See Table 514.3 for the grease‑buildup inspection cadence; exact selection depends on whether operation is solid fuel, high‑volume, moderate‑volume, or low‑volume.)

Required test/inspection actions during service

Verify operation of all actuation and control components, including remote manual pull stations, detectors, actuators, mechanical and electrical devices during each inspection per § 514.2.1.
Follow the extinguishing system manufacturer’s procedures and any service bulletins during testing/maintenance (certificates of inspection may be required to the Authority Having Jurisdiction per § 514.2.5).

Exceptions & special cases

Listed hoods: construction and installation requirements that conflict with generic construction thickness or seams rules may be permitted to follow their listing—see the exception language in the hood construction sections and § 508.2 where listed hoods are allowed to be installed per their listing.
Recirculating systems that are listed in accordance with UL 710B and installed per Section 516.0 may be treated differently; check the recirculating system listing and referenced sections. (Recirculating systems are handled elsewhere in the Code.)
Solid‑fuel cooking operations have a specific inspection frequency and special exhaust/duct requirements; the grease‑buildup schedule in Table 514.3 applies to solid‑fuel systems (monthly) and other provisions in Chapter 517 address solid‑fuel specifics.

If a particular manufacturer’s procedures or listing requires a more frequent or different test, the manufacturer/listing direction controls (the Code requires compliance with the listing/manufacturer instructions as part of § 508.2 and § 514.1.4).

Common mistakes

Relying only on a facility’s in‑house checks and skipping semiannual certified inspections for listed fire‑extinguishing/water systems — § 514.2 requires qualified/certified persons for that semiannual maintenance.
Not following the hood’s listing/manufacturer’s instructions for testing/installation (some contractors assume “one size fits all” rather than the listing‑specific requirements required by § 508.2).
Failing to provide required access openings (for example, missing an access panel within 18 inches of a damper) and thereby preventing proper inspection/cleaning per the duct access rules linked to the exhaust chapter. This will impede compliance with the inspection/cleaning requirements.
Using improper frequencies for grease inspection: the code ties cadence to the type/volume of cooking in Table 514.3 — using a generic “annual” inspection for a high‑volume charbroiler operation is noncompliant.

Worked example — applying the rule with numbers

Scenario: A restaurant uses a charbroiler operating 24/7 (classified as high‑volume cooking). The hood system is a listed Type I hood with a listed water‑based extinguishing system.

Operation: The exhaust hood must be run whenever the charbroiler is on (per § 514.1).
Grease inspection frequency: For high‑volume cooking, the exhaust system must be inspected for grease buildup quarterly (Table 514.3). So schedule inspections at 3‑month intervals. Reference: Table 514.3 / § 514.3.
Fire‑extinguishing inspection: The listed water‑based extinguishing system must be serviced by qualified/certified personnel at least every 6 months; during each service all actuation and control components (pull stations, detectors, actuators) must be tested per § 514.2 / § 514.2.1.
Replace fusible links/sprinkler alloy elements at the semiannual service (per § 514.2.2). Keep inspection tags with year of manufacture and date of installation per § 514.2.3.
Testing of the hood assembly itself: ensure it was tested/listed per UL 710 (or equivalent) as required by § 508.2 and that installation follows its listing/manufacturer instructions.

Result: The restaurant must have quarterly grease inspections and semiannual certified extinguishing system service; documentation of service/inspections should be maintained and made available to the Authority Having Jurisdiction.

Related provisions (other CMC sections to consult)

§ 514.0 — Procedures for the use, inspection, testing, and maintenance of equipment (operational rules; semiannual and other intervals).
§ 514.3 / Table 514.3 — Schedule of inspection for grease buildup (monthly, quarterly, semiannual, annual by type/volume).
§ 508.2 — Listed Type I hood assemblies: installation, listing, and UL 710 testing requirement.
§ 510.3.1 — Access panel requirement near hood dampers (access within 18 inches). Useful when planning inspections.
§ 507.2 — Type I hood exhaust system requirements (overall responsibilities for inspection, maintenance, and performance).
Chapter 517 — Solid‑fuel cooking requirements (special inspection frequency and duct/hood rules for solid fuels).

If you need, I can extract the precise text of Table 514.3 and generate a checklist (inspection form) you can use for quarterly and semiannual inspections — tell me which operation type (high/medium/low/solid fuel) and whether you want the inspection form to include extinguishing‑system test points.

Code references

Grounded in the retrieved California Mechanical Code — click a citation to read the verbatim passage:

CMC § 516.0. High relevance — show source text
(2) Recirculating systems listed in accordance with UL 710B and installed in accordance with Section 516.0.

(3) Solid-fuel-fired ovens that comply with UL 2162 and that are vented in accordance with the manufacturer’s

instructions with venting systems complying with UL 103 and UL 1978.

(4) Listed and labeled cooking appliances with integral downdraft systems that comply with Section 518.0.

508.2 Listed Type I Hood Assemblies. Listed hood assemblies shall be installed in accordance with the terms of

their listing and the manufacturer’s instructions. Listed hood assemblies shall be tested in accordance with UL 710 or

equivalent. {NFPA 96:5.4.1, 5.4.2}

508.2.1 Listed Ultraviolet Hoods. Listed ultraviolet

hoods shall be installed and maintained in accordance

with the terms of their listing and the manufacturer’s instructions. Duct systems connected to ultraviolet hoods shall comply with Section 510.0. Ultraviolet hoods shall be tested and listed in accordance with UL 710. {NFPA 96:5.5 – 5.5.2}

508.2.2 Listed Ventilated Ceiling Technology. Listed ventilated ceiling technology shall be installed and maintained in accordance with the terms of its listing and the manufacturer's instructions. [NFPA 96:5.6]

508.2.3 Construction of Listed Exhaust Hoods. Listed exhaust hoods with or without exhaust dampers shall be permitted to be constructed of materials required by the listing. [NFPA 96:5.1.6]

508.2.4 Assembly of Listed Exhaust Hoods. Listed exhaust hoods with or without exhaust dampers shall be permitted to be assembled in accordance with the listing requirements. [NFPA 96:5.1.7]

508.3 Construction of Type I Hoods. The hood or that portion of a primary collection means designed for collecting cooking vapors and residues shall be constructed of and be supported by steel not less than 0.048 of an inch (1.219 mm) (No. 18 MSG), in thickness, stainless steel not less than 0.036 of an inch (0.914 mm) (No. 20 MSG) in thickness, or other approved material of equivalent strength and fire and corrosion resistance. [NFPA 96:5.1.1]

Exception: Listed exhaust hoods.

508.3.1 Grease Vapor. Wall-mounted exhaust hood assemblies shall be tight fitting against the back wall so as to not permit passage of grease vapor behind the hood, or between the back wall and the hood assembly. [NFPA 96:5.1.13]

508.3.2 Seams, Joints, and Penetrations. All seams, joints, and penetrations of the hood enclosure that direct and capture grease-laden vapors and exhaust gases shall have a liquid-tight continuous external weld to the hood’s lower outermost perimeter. [NFPA 96:5.1.2]

Exceptions:

(1) Seams, joints, and penetrations of the hood shall be permitted to be internally welded, provided that the weld is formed smooth or ground smooth, so as to not trap grease, and is cleanable. [NFPA 96:5.1.3]

CMC § 514.1.7 High relevance — show source text

514.1.7 Inspection Frequency. Inspection and maintenance of “other equipment” as allowed in Section 512.3 shall be conducted by properly trained and qualified persons at a frequency determined by the manufacturer’s instructions or the equipment listing. [NFPA 96:12.1.8]

514.2 Inspection, Testing, and Maintenance. Maintenance of the fire-extinguishing systems and listed exhaust hoods containing a constant or fire-activated water system that is listed to extinguish a fire in the grease removal devices, hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualified, and certified person(s) acceptable to the Authority Having Jurisdiction at least every 6 months. [NFPA 96:12.2.1]

514.2.1 Requirements. All actuation and control components, including remote manual pull stations, mechanical and electrical devices, detectors, and actuators, shall be tested for proper operation during the inspection in accordance with the manufacturer’s procedures. The specific inspection and maintenance requirements of the extinguishing system standards as well as the applicable installation and maintenance manuals for the listed system and service bulletins shall be followed. [NFPA 96:12.2.2, 12.2.3]

514.2.2 Fusible Links and Sprinklers. Fusible links of the metal alloy type and automatic sprinklers of the metal

alloy type shall be replaced at least semiannually. [NFPA 96:12.2.4]

514.2.3 Inspection Tag. The year of manufacture and the date of installation of the fusible links shall be marked on the system inspection tag. The tag shall be signed or initialed by the installer.

Detection devices that are bulb-type automatic sprinklers and fusible links other than the metal alloy type shall be examined and cleaned or replaced annually. [NFPA 96:12.2.5, 12.2.5.1, 12.2.6]

514.2.4 Temperature-Sensing Elements. Fixed temperature-sensing elements other than the fusible metal alloy type shall be permitted to remain continuously in service, provided they are inspected and cleaned, or replaced if necessary in accordance with the manufacturer’s instructions, every 12 months or more frequently to ensure proper operation of the system. [NFPA 96:12.2.7] 514.2.5 Certification. Where required, certificates of inspection and maintenance shall be forwarded to the Authority Having Jurisdiction. [NFPA 96:12.2.8]

514.3 Inspection for Grease Buildup. The entire exhaust system shall be inspected for grease buildup by a properly trained, qualified, and certified person(s) acceptable to the Authority Having Jurisdiction and in accordance with Table 514.3. [NFPA 96:12.4]

TABLE 514.3

SCHEDULE OF INSPECTION FOR GREASE BUILDUP

[NFPA 96: TABLE 12.4]

TYPE OR VOLUME OF COOKING	INSPECTION
Systems serving solid fuel cooking operations.	Monthly
Systems serving high-volume cooking opera- tions.1	Quarterly
Systems serving moderate-volume cooking oper- ations.	Semiannually
Systems serving low-volume cooking opera- tions.2	Annually

Notes:

1 High-volume cooking operations include 24-hour cooking, charbroiling, and wok cooking.

CMC § 5.1.5 High relevance — show source text
(2) Penetrations shall be permitted to be sealed by devices that are listed for such use and whose presence does not detract from the hood’s or duct’s structural integrity. [NFPA 96:5.1.5]

508.3.2.1 Sealed. Internal hood joints, seams, filter support frames, and appurtenances attached inside the hood shall be sealed or otherwise made greasetight. [NFPA 96:5.1.4]

508.3.3 Eyebrow-Type Hoods. Eyebrow-type hoods over gas or electric ovens shall be permitted to have a duct constructed as required in Section 510.0 from the oven flue(s) connected to the hood canopy upstream of the exhaust plenum, as shown in Figure 508.3.3. [NFPA 96:5.1.8.1]

2025 CALIFORNIA MECHANICAL CODE 111

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EXHAUST SYSTEMS

FIGURE 508.3.3

TYPICAL SECTION OF EYEBROW-TYPE HOOD

[NFPA 96: FIGURE 5.1.8.1]

508.3.3.1 Duct Connection. The duct connect ing the oven flue(s) to the hood canopy shall be connected with a continuous weld or have a duct-to-duct

connection. [See Figure 511.1.2(2) through Figure 511.1.2(4)] [NFPA 96:5.1.8.2]

508.3.4 Insulation. Insulation materials other than

electrical insulation shall have a flame spread index of 25 or less, when tested in accordance with ASTM E84 or UL 723. Adhesives or cements used in the installation of

insulating materials shall comply with the requirements of this section when tested with the specific insulating material. [NFPA 96:5.1.9, 5.1.10]

508.3.5 Exhaust Hood Assemblies with Integrated Supply-Air Plenums. The construction and size of exhaust hood assemblies with integrated supply air plenums shall comply with the requirements of Section 508.2.3 through Section 508.3.4 and Section 508.5. [NFPA 96:5.3.1]

508.3.5.1 Outer Shell. The construction of the outer

shell or the inner exhaust shell shall comply with Section 508.2.3 through Section 508.3.4. [NFPA 96:5.3.2]

508.3.5.2 Inner Shell. Where the outer shell is

welded, the inner shell shall be of greasetight construction. [NFPA 96:5.3.3]

508.3.5.3 Fire Dampers. A fire-actuated damper shall be installed in the supply air plenum at each point where a supply air duct inlet or a supply air outlet penetrates the continuously welded shell of the assembly. [NFPA 96:5.3.4.1]

508.3.5.3.1 Listing. The fire damper shall be listed for such use or be part of a listed exhaust hood with or without exhaust damper. [NFPA 96:5.3.4.2]
CMC § 5.1.9 High relevance — show source text
electrical insulation shall have a flame spread index of 25 or less, when tested in accordance with ASTM E84 or UL 723. Adhesives or cements used in the installation of

insulating materials shall comply with the requirements of this section when tested with the specific insulating material. [NFPA 96:5.1.9, 5.1.10]

508.3.5 Exhaust Hood Assemblies with Integrated Supply-Air Plenums. The construction and size of exhaust hood assemblies with integrated supply air plenums shall comply with the requirements of Section 508.2.3 through Section 508.3.4 and Section 508.5. [NFPA 96:5.3.1]

508.3.5.1 Outer Shell. The construction of the outer

shell or the inner exhaust shell shall comply with Section 508.2.3 through Section 508.3.4. [NFPA 96:5.3.2]

508.3.5.2 Inner Shell. Where the outer shell is

welded, the inner shell shall be of greasetight construction. [NFPA 96:5.3.3]

508.3.5.3 Fire Dampers. A fire-actuated damper shall be installed in the supply air plenum at each point where a supply air duct inlet or a supply air outlet penetrates the continuously welded shell of the assembly. [NFPA 96:5.3.4.1]

508.3.5.3.1 Listing. The fire damper shall be listed for such use or be part of a listed exhaust hood with or without exhaust damper. [NFPA 96:5.3.4.2]

508.3.5.3.2 Actuating Temperature. The actuation device shall have a maximum tem perature rating of 286°F (141°C). [NFPA 96:5.3.4.3]

508.3.5.3.3 Exemption. Supply air plenums that discharge air from the face rather than from the bottom or into the exhaust hood and that are

isolated from the exhaust hood by the continuously welded shell extending to the lower outermost perimeter of the entire hood assembly shall not require a fire-actuated damper. [NFPA 96:5.3.4.4]

508.4 Supports. Hoods shall be secured in place to resist the lateral loads [OSHPD 1, 1R, 2, 4 & 5] given in the California Building Code, Title 24, Part 2 by noncombustible supports. The supports shall be capable of supporting the expected weight of the hood plus 800 pounds (362.9 kg).

508.5 Hood Size. Hoods shall be sized in accordance with

the airflow capacity in accordance with Section 508.5.1.1 and installed to provide for the removal of heat, and capture and removal of grease-laden vapors in accordance with Section 511.2.2.

508.5.1 Canopy Size and Location. For canopy type commercial cooking hoods, the inside edge thereof shall overhang or extend a horizontal distance of not less than 6 inches (152 mm) beyond the edge of the cooking surface on open sides, and the vertical distance between the lip of the hood and the cooking surface shall not exceed 4 feet (1219 mm).
CMC § 602.2 High relevance — show source text
Of ducts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .602.2

Of exhaust systems . . . . . . . . . . . . . . . . . . . . . . . .514.0 Of fuel-gas piping . . . . . . . . . . . . . . . . . . .105.3, 1313.0

Of hood assemblies . . . . . . . . . . . . . . . . . . . . . . .508.2

Of insulating materials . . . . . . . . . . . . . .508.3.4, 602.2

Of louvers . . . . . . . . . . . . . . . . . . . . . . .315.1.1, 315.1.2

Of recirculating systems . . . . . . . . . . .516.2.2, 516.2.5,

516.6.4

Of refrigerating equipment . . . . . . . . . . . .105.3, 1114.3,

1116.0

Of safety interlocks . . . . . . . . . . . . . . . . . . . . . . .516.6.4

Required by the Authority

Having Jurisdiction . . . . . . . . . . . . . . . . . . . . .302.2.1

TESTING AGENCY

Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222.0

TESTING AND BALANCING (MECHANICAL SYSTEMS)

AIRBORNE INFECTION ISOLATION ROOMS . . .417.0

THERMAL RECOVERY UNIT

Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222.0

TOILETS, GAS FIRED . . . . . . . . . . . . . .928.0, Table 802.4

TYPES OF

Chimneys . . . . . . . . . . . . . . . . . . . . . . . .(see Chimney)

– U –

UMC

Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .223.0

UNCONSTITUTIONAL . . . . . . . . . . . . . . . . . . . . . . . . .101.4

UNDER-FLOOR SPACE . . . . . . . . . . . . . . . . . .304.4, 608.0

UNIT HEATER . . . . . . . . . .223.0, 916.0, Table E 503.7.1(5)

UNSAFE EQUIPMENT . . . . . . . . . . . . . . . . . . . . . . . .102.5

UNUSUALLY TIGHT CONSTRUCTION

Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .223.0

– V –
CMC § 903.2.7 Medium relevance — show source text
SUSTAINABLE PRACTICES . . . . . . . . . . . . . . .Appendix E SWITCHES, ELECTRICAL SUPPLY LINE . . . . . . .903.2.7

– T –

TANKLESS WATER HEATERS . . . . . . . . . . . . . . . . .1203.3

TERMINATION

Chimneys . . . . . . . . . . . . . . . . . . . . .802.5.4, 802.5.4.2

Environmental air ducts . . . . . . . . . . . . . . . . . . .502.2.1

Exhaust duct systems,

commercial kitchen . . . . . . . . . . . . . . . . .510.9, 519.5

Exhaust

ducts, clothes dryer . . . . . . . . . . . . . . . . . . . . . .504.4 Gas vents . . . . . . . . . . . . . . . . . . . . . . . .802.6, 802.6.1,

802.7.2, 802.8, 802.8.1

Product conveying ducts . . . . . . . . . . . . . . . . . .502.2.3 Type I hood exhaust system . . . . . . . . . . . . . . . . .510.9 Type II hood exhaust system . . . . . . . . . . . . . . . . .519.5

TESTING

Of boilers . . . . . . . . . . . . . . . . . . . . . . . . .1012.1, 1013.0

Of ducts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .602.2

Of exhaust systems . . . . . . . . . . . . . . . . . . . . . . . .514.0 Of fuel-gas piping . . . . . . . . . . . . . . . . . . .105.3, 1313.0

Of hood assemblies . . . . . . . . . . . . . . . . . . . . . . .508.2

Of insulating materials . . . . . . . . . . . . . .508.3.4, 602.2

Of louvers . . . . . . . . . . . . . . . . . . . . . . .315.1.1, 315.1.2

Of recirculating systems . . . . . . . . . . .516.2.2, 516.2.5,

516.6.4

Of refrigerating equipment . . . . . . . . . . . .105.3, 1114.3,

1116.0

Of safety interlocks . . . . . . . . . . . . . . . . . . . . . . .516.6.4

Required by the Authority

Having Jurisdiction . . . . . . . . . . . . . . . . . . . . .302.2.1

TESTING AGENCY

Definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .222.0
CMC § 513.11.1 Medium relevance — show source text
513.11.1 Permitted Use. Portable fire extinguishers listed specifically for use in the kitchen cooking areas shall also be permitted.

2025 CALIFORNIA MECHANICAL CODE 125

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EXHAUST SYSTEMS

513.12 Solid-Fuel Fire-Extinguishing Equipment. Where solid-fuel cooking equipment is served by fire extinguishing equipment, the provisions of Section 517.0 shall apply .

514.0 Procedures for the Use, Inspection, Testing, and Maintenance of Equipment. 514.1 Operating Procedures. Exhaust systems shall be operated whenever cooking equipment is turned on. [NFPA 96:12.1.1] 514.1.1 Filters. Filter-equipped exhaust systems shall not be operated with filters removed. [NFPA 96:12.1.2] 514.1.2 Openings. Openings provided for replacing air exhausted through ventilating equipment shall not be restricted by covers, dampers, or any other means that would reduce the operating efficiency of the exhaust system. [NFPA 96:12.1.3] 514.1.3 Posting of Instructions. Instructions for manually operating the fire-extinguishing system shall be posted conspicuously in the kitchen and shall be reviewed with employees by the management. [NFPA 96:12.1.4.3] 514.1.4 Listing and Manufacturer’s Instructions. Listed exhaust hoods shall be operated in accordance with the terms of their listings and the manufacturer’s instructions. [NFPA 96:12.1.5]

514.1.5 Nonoperational. Cooking equipment shall not be operated while its fire-extinguishing system or exhaust system is nonoperational or impaired. [NFPA 96:12.1.6] 514.1.6 Secondary Control Equipment. Secondary filtration and pollution control equipment shall be operated in accordance with the terms of its listing and the manufacturer’s recommendations. [NFPA 96:12.1.7]

514.1.7 Inspection Frequency. Inspection and maintenance of “other equipment” as allowed in Section 512.3 shall be conducted by properly trained and qualified persons at a frequency determined by the manufacturer’s instructions or the equipment listing. [NFPA 96:12.1.8]

514.2 Inspection, Testing, and Maintenance. Maintenance of the fire-extinguishing systems and listed exhaust hoods containing a constant or fire-activated water system that is listed to extinguish a fire in the grease removal devices, hood exhaust plenums, and exhaust ducts shall be made by properly trained, qualified, and certified person(s) acceptable to the Authority Having Jurisdiction at least every 6 months. [NFPA 96:12.2.1]

514.2.1 Requirements. All actuation and control components, including remote manual pull stations, mechanical and electrical devices, detectors, and actuators, shall be tested for proper operation during the inspection in accordance with the manufacturer’s procedures. The specific inspection and maintenance requirements of the extinguishing system standards as well as the applicable installation and maintenance manuals for the listed system and service bulletins shall be followed. [NFPA 96:12.2.2, 12.2.3]

514.2.2 Fusible Links and Sprinklers. Fusible links of the metal alloy type and automatic sprinklers of the metal
California Mechanical Code Medium relevance — show source text
|100 psf|1 hr
23 min|||7|1, 2|11/3| |F/C-4-RC-9|4″|4″ deep (4370 psi);1/4″ reinforcement bars
at 6″ pitch with3/4″ cover;1/4″ main rein-
forcement bars at 4″ pitch perpendicular
with1/2″ cover; 13′1″ span restrained.|150 psf|2 hrs|||7|1, 3|2| |F/C-4-RC-10|4″|4″ thick (5140 psi) deck;1/4″ reinforce-
ment bars at 71/2″ pitch with7/8″ cover;3/8″
main reinforcement bars at 33/4″ pitch
perpendicular with1/2″ cover; 13′1″ span
restrained.|140 psf|1 hr
16 min|||7|1, 5|11/4| |F/C-4-RC-11|4″|4″ thick (4000 psi) concrete deck;
3″ × 11/2″ × 4 lbs R.S.J.; 2′6″ C.R.S.; flush
with top surface; 4″ × 6″ x 13 SWG mesh
reinforcement 1″ from bottom of slab; 6′6″
span restrained.|150 psf|2 hrs|||7|1, 3|2| |F/C-4-RC-12|4″|4″ deep (2380 psi) concrete deck;
3″ × 11/2″ × 4 lbs R.S.J.; 2′6″ C.R.S.; flush
with top surface; 4″ × 6″ x 13 SWG mesh
reinforcement 1″ from bottom surface;
6′6″ span restrained.|150 psf|1 hr
3 min|||7|1, 2|1| |F/C-4-RC-13|41/2″|41/2″ thick (5200 psi) deck;1/4″ reinforce-
ment bars at 71/4″ pitch with7/8″ cover;3/8″
main reinforcement bars at 33/4″ pitch
perpendicular with1/2″ cover; 13′1″ span
restrained.|140 psf|2 hrs|||7|1, 3|2| |F/C-4-RC-14|41/2″|41/2″ deep (2525 psi) concrete deck;1/4″
reinforcement bars at 71/2″ pitch with7/8″
cover;3/8″ main reinforcement bars at
33/8″ pitch perpendicular with1/2″ cover;
13′1″ span restrained.|150 psf|42 min|||7|1, 5|2/3| |F/C-4-RC-15|41/2″|41/2″ deep (4830 psi) concrete deck;
11/2″ × No.
CMC § 506.7 Medium relevance — show source text
506.7 Supports . . . . . . . . . . . . . . . . . . . . 107

506.8 Fire Protection . . . . . . . . . . . . . . . 107

506.9 Protection from Physical Damage . . . . . . . . . . . . . . . . . . . . 107

xxxi

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TABLE OF CONTENTS

506.10 Duct Clearances . . . . . . . . . . . . . . 107

Table 506.10.4 Basic Minimum Clearances to

Unprotected Surfaces. . . . . . . . . . 107

506.11 Clearance Reduction Methods . . . 108

Table 506.11 Reduction of Duct Clearance with

Specified Forms of Protection . . . 108

Part II Commercial Hoods and

Kitchen Ventilation . . . . . . . . . . . 109

507.0 General Requirements . . . . . . . . . 109

507.1 Exhaust Systems . . . . . . . . . . . . . 109

507.2 Type I Hood Exhaust System Requirements . . . . . . . . . . . . . . . . 109

507.3 Listed Devices . . . . . . . . . . . . . . . 109

507.4 Clearance . . . . . . . . . . . . . . . . . . . 109

507.5 Drawings. . . . . . . . . . . . . . . . . . . . 110

507.6 Notification of Change . . . . . . . . . 111

507.7 Pharmaceutical Compounding Exhaust Discharge . . . . . . . . . . . . 111

508.0 Type I Hoods . . . . . . . . . . . . . . . . 111

508.1 Where Required . . . . . . . . . . . . . . 111

508.2 Listed Type I Hood Assemblies . . 111

508.3 Construction of Type I Hoods . . . . 111

508.4 Supports . . . . . . . . . . . . . . . . . . . . 112

508.5 Hood Size . . . . . . . . . . . . . . . . . . . 112

Table 508.5.1.2 Extra-Heavy-Duty Cooking Appliance Airflow . . . . . . . . . . . . . 113

Table 508.5.1.3 Heavy-Duty Cooking Appliance

Airflow. . . . . . . . . . . . . . . . . . . . . . 113

Table 508.5.1.4 Medium-Duty Cooking Appliance

Airflow. . . . . . . . . . . . . . . . . . . . . . 113

Table 508.5.1.5 Light-Duty Cooking Appliance

Airflow. . . . . . . . . . . . . . . . . . . . . . 113

508.6 Solid-Fuel Hood Assemblies . . . . 114

508.7 Exhaust Outlets . . . . . . . . . . . . . . 114

509.0 Grease Removal Devices in
CMC § 510.1.7 Medium relevance — show source text
510.1.7 Type I Exhaust Duct Systems. Listed grease ducts shall be installed in accordance with the terms of their listing and the manufacturer’s instructions. [NFPA 96:7.1.8]

510.1.8 Independent Grease Duct System. Single or combined Type I exhaust systems shall be independent of other exhaust systems.

510.2 Clearance. Clearance between ducts and combustible materials shall be provided in accordance with the requirements of Section 507.4 through Section 507.4.3.3. [NFPA 96:7.2] 510.3 Openings. Openings shall be provided at the sides or at the top of the duct, whichever is more accessible, and at changes of direction. Openings shall be protected by approved access constructed and installed in accordance with the requirements of Section 510.3.7. [NFPA 96:7.3.1, 7.3.2]

Exception: Openings shall not be required in portions of the duct that are accessible from the duct entry or discharge.

[NFPA 96:7.3.3]

510.3.1 Access Panel. For hoods with dampers in the exhaust or supply collar, an access panel for cleaning and inspection shall be provided in the duct or the hood within 18 inches (457 mm) of the damper. [NFPA 96:7.3.4]

Exception: Dampers that are accessible from under the hood.

510.3.2 Access for Cleaning and Inspection. Exhaust fans with ductwork connected to both sides shall have access for cleaning and inspection within 3 feet (914 mm) of each side of the fan. Wall-mounted exhaust fans shall have access for cleaning and inspection within 3 feet (914 mm) of the exhaust fan. [NFPA 96:7.3.8, 7.3.9]

510.3.3 Horizontal Ducts. On horizontal ducts, at least one 20 inch by 20 inch (508 mm by 508 mm) opening shall be provided for personnel entry. [NFPA 96:7.4.1.1] 510.3.3.1 Cleaning. Where an opening of the size specified in Section 510.3.3 is not possible, openings large enough to permit thorough cleaning shall be provided at 12 feet (3658 mm) intervals. [NFPA 96:7.4.1.2]

510.3.3.2 Safe Access and Work Platform. If not easily accessible from a 10 foot (3048 mm) stepladder, openings on horizontal grease duct systems shall be provided with safe access and a work platform. [NFPA 96:7.4.1.3]

510.3.3.3 Support. Support systems for horizontal grease duct systems 24 inches (610 mm) and larger in any cross-sectional dimension shall be designed for the weight of the ductwork plus 800 pounds (362.9 kg) at any point in the duct systems.

[NFPA 96:7.4.1.4]

510.3.4 Vertical Ducts. On vertical ductwork where personnel entry is possible, access shall be provided at the top of the vertical riser to accommodate descent.

[NFPA 96:7.4.2.1]
CMC § 62.1. Medium relevance — show source text
(3) The mechanical exhaust flow minus the available transfer air from conditioned spaces or return air plenums on the same floor, not in different smoke or fire compartments, and that at their closest point are within 15 feet (4572 mm) of each other. Available transfer air is that portion of outdoor ventilation air that:

(a) is not required to satisfy other exhaust needs,

(b) is not required to maintain pressurization of other spaces, and

(c) is transferable according to applicable codes and standards and to the class of air recirculation limitations in Chapter 4 or ASHRAE 62.1.

Exceptions: (1) Biosafety level classified laboratories 3 or higher. (2) Vivarium spaces. (3) Spaces that are required by applicable codes and standards to be maintained at positive pressure relative to adjacent spaces. For spaces taking this exception, any transferable air that is not directly transferred shall be made available to the associated air-handling unit and shall be used whenever economizer or other options do not save more energy. (4) Spaces where the demand for transfer air may exceed the available transfer airflow rate and where the spaces have a required negative pressure relationship. For spaces taking this exception, any transferable air that is not directly transferred shall be made available to the associated air-handling unit and shall be used whenever economizer or other options do not save more energy. [ASHRAE 90.1:6.5.7.1] E 503.5.11.2 Kitchen Exhaust Systems. Replacement air introduced directly into the hood cavity of kitchen exhaust hoods shall not exceed 10 percent of the hood exhaust airflow rate. [ASHRAE 90.1:6.5.7.2.1]

E 503.5.11.2.1 Exhaust Flow Rate. Where a kitchen or dining facility has a total kitchen hood exhaust airflow rate exceeding 5000 ft [3] /min (2.3597 m [3] /s), each hood shall have an exhaust rate in accordance with Table E 503.5.11.2.1.

Where a single hood, or hood section, is installed over appliances with different duty ratings, the maximum allowable flow rate for the hood or

hood section shall not exceed the values in Table E 503.5.11.2.1 for the highest appliance duty rating under the hood or hood section. Refer to ASHRAE 154 for definitions of hood type, appliance duty, and net exhaust flow rate. Exception: Seventy-five percent or more of the total replacement air is transfer air that would otherwise be exhausted. [ASHRAE 90.1:6.5.7.2.2] E 503.5.11.2.2 Kitchen or Dining Facility. Where a kitchen or dining facility has a total kitchen hood exhaust airflow rate more than 5000 ft [3] /min (2.3597 m [3] /s), then one of the following shall be provided:

(1) Fifty percent or more of all replacement air is transfer air that would otherwise be

exhausted.

(2) Demand ventilation systems on 75 percent or more of the exhaust air. Such systems shall be capable of and configured to provide 50 percent or more reduction in exhaust and replacement air system airflow rates, including controls necessary to modulate airflow in response to appliance operation and to maintain full capture and containment of smoke, effluent, and combustion products during cooking and idle.

CMC § 403.3.1.1 Medium relevance — show source text

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] ). 3. 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, inspected 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	Col2
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

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.

2025 CALIFORNIA FIRE CODE 6-9

on Jul 18, 2025 11:14 AM (CDT) THEREUNDER.

BUILDING SERVICES AND SYSTEMS

Frequently asked questions

Who must perform the semiannual service of the listed extinguishing/water system?

A properly trained, qualified, and certified person(s) acceptable to the Authority Having Jurisdiction must perform the semiannual maintenance and testing per § 514.2.

How often must grease buildup be inspected?

Inspection frequency depends on cooking type: monthly for solid fuel, quarterly for high‑volume, semiannually for moderate‑volume, and annually for low‑volume operations per Table 514.3 / § 514.3.

Do listed hoods require testing to a specific standard?

Yes — listed Type I hood assemblies are required to be tested in accordance with UL 710 or an equivalent standard as stated in § 508.2.

What documentation should be kept after inspections and tests?

Certificates and inspection tags showing dates, year of manufacture (where required), replacement dates for fusible links, test results, and the name/company of the inspecting/servicing party should be maintained and may be required by the Authority Having Jurisdiction; see § 514.2.3–514.2.5.

If the manufacturer’s instructions conflict with the Code, which controls?

The Code requires installation and operation in accordance with the hood’s listing and manufacturer’s instructions for listed hoods (see § 508.2 and § 514.1.4). If unclear, coordinate with the Authority Having Jurisdiction.

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