Commercial Kitchen Hood Systems
In accordance with Section 107.2(PDF, 232KB) of the Arlington County Fire Prevention Code a permit is required for commercial kitchen operations that use a Type I hood system. This letter is to inform you that your business is required to have a permit for a commercial kitchen operation.
This is an annual permit with a permit fee of $175.00. However, if the occupancy has a valid ASSEMBLY permit, a separate hood system permit is not required.
The regulation and maintenance of the Type 1 hood system is in two parts:
- Commercial Kitchen Ventilation Hood
- Automatic Fire Suppression System
Commercial Kitchen Ventilation Hood
Statewide Fire Prevention Code (VSFPC) 609.3.3.1 Inspection. Hoods, grease-removal devices, fans, ducts and other appurtenances shall be inspected at intervals specified in Table 609.3.3.1 or as approved by the Fire Code Official. Inspections shall be completed by qualified individuals.
VSFPC TABLE 609.3.3.1
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 operation 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 |
All other commercial cooking ventilation systems not listed above shall be inspected in 12 month intervals in accordance with VSFPC 609.3.3.1.
Cleaning of the Hood:
The Fire Code Inspector does not need to witness the cleaning of the hood.
VSFPC 609.3.3.2 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.
VSFPC 609.3.3.3 Records. Records for the inspections shall state the individual and company performing the inspection, a description of the inspection and when the inspection took place. Records for the 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 for a minimum of 3 years and be copied to the fire code official upon request.
Automatic Fire Suppression System
In accordance with VSFPC Section 904, wet and dry chemical fire suppression systems shall be inspected and tested for proper operation at six-month intervals by certified service personnel.
Arlington County no longer requires witnessed inspections of wet or dry chemical fire suppression systems by the Office of the Fire Marshal. Building owners and property managers remain responsible for ensuring that required inspection, testing, and maintenance are completed by a qualified fire suppression system contractor in accordance with the required schedule.
The contractor performing the inspection, testing, or maintenance is responsible for uploading the completed report into Brycer/The Compliance Engine (TCE).
If the system is connected to the building fire alarm system, the building owner, property manager, or building engineer shall ensure that proper notifications are made and that the fire alarm system is placed offline as needed before testing is conducted.
Failure to complete required inspections, testing, maintenance, or report submission may result in fire code violations and additional enforcement action by the Office of the Fire Marshal.
VSFPC requirements for inspection, testing, service, and maintenance of automatic fire-suppression systems for commercial kitchen ventilation hoods:
1. Service personnel providing or conducting maintenance on automatic fire-suppression systems, other than automatic sprinkler systems, shall possess a valid certificate issued by an approved governmental agency, or other approved organization for the type of system and work performed. (VSFPC 904.1.1)
2. The proper service manual is required to be on site for the type of system being tested. This may be provided by the owner or the contractor.
3. Actuation: Automatic fire-suppression systems shall be automatically actuated and provided with a manual means of actuation.
4. System interlocking: The actuation of the fire suppression system shall automatically shut down the fuel or electrical power supply to the cooking equipment. The fuel and electrical supply reset shall be manual.
5. Alarms and warning signs: Where alarms are required to indicate the operation of automatic fire-suppression systems, distinctive audible, visible alarms and warning signs shall be provided to warn of pending agent discharge.
6. Monitoring: Where a building fire alarm system is installed, automatic fire-suppression systems shall be monitored by the building fire alarm system. This will be a required part of the testing and may require coordination with the building owner or representative.
7. System test: Systems shall be inspected and tested for proper operation at six-month intervals. Tests shall include a check of the detection system, alarms and releasing devices, including manual and other associated equipment.
8. Fusible link maintenance: Fixed temperature sensing elements shall be maintained to ensure proper operation of the system.
9. Initiating devices: Checking the type, location and spacing of the automatic- and manual initiating devices.
10. Nozzles: Size, placement, and position of nozzles or discharge orifices. Cleaning of the nozzles and making sure of proper flow.
11. Extinguishing agent: Check the extinguishing agent to make sure the proper amount and type of agent.
12. Agent verification: Suppression system units shall be weighed and the required amount of agent verified. Stored pressure-type units shall be checked for the required pressure. The cartridge of cartridge-operated units shall be weighed and replaced at intervals indicated by the manufacturer. A scale shall be required to weigh the cartridge(s).
13. Return to service: Reset the system to proper working order.