Inspecting a Commercial Kitchen

Before purchasing a building with a commercial kitchen, a thorough inspection will help you determine if the mechanical equipment has been well-maintained.  Large kitchens can be tricky because they require different venting/lighting systems than other parts of commercial properties.Technically speaking . . .
After establishing the kitchen is truly a commercial kitchen and not a break room kitchen in an office one can determine the exhaust inspection needs.  Small break room kitchens have many of the same features and systems as a residential inspection, and thus, inspection requirements should be likewise.  However, a true commercial kitchen is much more complex and may require a specialist or subcontractor to assist in a thorough inspection.

The inspection . . . 
The BrickKicker Inspector will observe the hood and exhaust system.  The first and most important element of the commercial exhaust hood is the cleaning and inspection tag.  This is a tag typically placed on the exterior of the hood which identifies the last time the hood was cleaned and serviced.  All commercial hoods are required to be cleaned at least once a year.  This is typically a thorough pressure cleaning using steam.  The entire system, including the ductwork through the roof or sidewalls, is also cleaned.

Many kitchens we inspect are in-service or operating.  If this is the case, we simply ask the kitchen staff to operate the system, and we being a visual inspection of the rest of the system.  This includes:

• Reporting on the conditions of the filters or noting if any excessive grease is present.
• Locating the fire suppression system and its condition.
• Examining that the lighting (including the bulb) is installed in an explosion-proof or flash-proof fixture to prevent any electrical shorts or issues from causing a grease fire in the system.

Airflow . . .
Because a commercial kitchen can create a very difficult work environment, we carefully investigate the air quality of the kitchen.  Our inspections also include examining any excessive heat from the various appliances, fumes, and odors from what is being prepared, and gases expelled from burning fuel used to operate the appliances.

If a fresh air intake is installed on the roof, we address the metal filter where fresh air is being brought into the system and ductwork leading into the hood to provide the fresh air.  If any ductwork is damaged or has openings, the quality air flow can fail, and even allow water into the system.    The exhaust fan unit should have a cover present and should be installed to the hood. This cover prevents weather elements from directly coming into contact with any of the interior portions of the fan unit.  If rain, ice, snow or water is allowed to enter the system it can cause the grease to create a slurry or build up and potentially fail the system.  These vents typically have a removable cap which allows for cleaning.
Our goal is to help you keep your kitchen, staff, and customers safe!