Cooking Areas Overview

Whether it is a five-star restaurant or a small diner, the cooking area is the most important part of any food service establishment. Though similar to home kitchens in some ways, there are several unique operational and life safety features that are critical to running and maintaining a functional commercial cooking area.

Commercial cooking areas are designed to facilitate high quantities of food preparation at an efficient rate. Unlike residential kitchens, commercial cooking areas have multiple different stations, exhaust systems, drainage systems, appliances, and safety requirements that must be met to operate efficiently.

Included In Every Inspection

Cooking Areas Inspection Process

In accordance with InterNACHI® Standards of Practice for Commercial Cooking Area inspections, your commercial property inspector will inspect:

Exhaust Systems

A requirement for all smoke or grease-laden, vapor-producing cooking equipment. These systems are a critical component of all commercial kitchens, regulating heat and preventing moisture buildup in the cooking area.

Exhaust Hoods

Made from steel or stainless steel, these help direct smoke and vapor to the main exhaust system and prevent moisture/grease build-up on the ceilings. Accessibility to the inside and outside of these components is critical for cleaning and safety.

Grease Filters

Grease buildup is one of the main causes of flash fires in commercial kitchens and cooking areas. Grease filters help collect grease from air particles as they pass through the exhaust hood so that they do not accumulate in the exhaust ducts.

Exhaust Ducts

Connected to the exhaust hood, this system of ducting helps to convey the vapor, smoke, and grease-laden air to the exterior of the property. It is critical that these ducts not be routed through firewalls or contain any residue-collecting dips, traps, or bends.

Fire Extinguisher

It is an incredibly important safety requirement that a portable fire extinguisher be stored within a 30-foot travel distance of any cooking equipment that uses cooking oil or animal fat in commercial kitchens.

Manual Actuation Devices

Designed to shut down the flow of fuel and/or electrical power to commercial cooking appliances, it is important that these devices exist near the means of egress from the cooking area and clearly identify the hazards protected.

Our Warranties

We not only provide extremely thorough and professional inspections, but also provide peace of mind. We offer extended warranties for each of our successfully completed residential and specialty inspections!