Guide
Opening a new restaurant: first hood cleaning and inspection timing
A new kitchen meets the hood rules twice: once during construction, when the duct, hood, and suppression system have to pass tests before the fire marshal signs off, and again after opening, when the inspection clock for your cooking type starts running. Owners tend to plan the first and forget the second until the first fire inspection asks for a cleaning report.
During construction: the tests that gate your opening
| Step | What it is | Who handles it |
|---|---|---|
| Grease duct leak test | Before any part of the grease duct is used or concealed (in a shaft or under wrap), a light test (lamp of at least 1,600 lumens passed through the duct, no light visible outside) or a 1,200 psi water spray test, covering the whole system including the hood-to-duct joint (2024 IMC §506.3.2.5) | Mechanical contractor (permit holder); inspector per local practice |
| Hood performance test | Exhaust and makeup airflow and proper operation verified before final approval, plus a capture and containment check with appliances hot and smoke or steam visible (2024 IMC §507.1.7) | Mechanical contractor; air balance firm if required |
| Suppression acceptance test | Statement of compliance, NFPA 17A record of completion, piping flow (balloon or puff) test, manual pull test, detector or fusible link test, automatic fuel and power shutoff, alarm tie-in where required | Suppression contractor, with the fire inspector |
| Fire final and certificate of occupancy | Fire inspection of the space, including the hood system, before CO | General contractor schedules; owner attends |
Local paperwork varies. The Oklahoma State Fire Marshal publishes a hood suppression final inspection list that includes the items above. Seattle Fire requires the suppression acceptance form in The Compliance Engine before the hood suppression sign-off. Monroe County Fire Rescue (Florida) asks to see an air balance report and a copy of the cooking equipment maintenance agreement, and warns that unfinished items can mean a re-inspection fee.
Things the cleaner should see before you open
- Access panels: duct cleanouts every 20 feet or less on horizontal runs and within 10 feet of turns over 45 degrees (2024 IMC §506.3.8 and §506.3.9). Missing panels are cheap to add before the ceiling closes and expensive after. See missing access panels.
- Hinged upblast fan: required so the fan can tilt back for cleaning (2024 IMC §506.5.4). See fan hinge checklist.
- Roof access: hatch, ladder, keys, and who controls them
- Fire wrap or shaft: where the duct is enclosed, access doors in the enclosure line up with every cleanout (§506.3.12). See fire wrap.
A short pre-opening walk with the cleaning company you plan to use is not a code requirement. It is a cheap way to find inaccessible sections while the contractor is still on the job.
After opening: when the first inspection is due
| Cooking type (IFC Table 606.3.3.1) | First inspection, counting from first day of cooking |
|---|---|
| Solid fuel (wood, charcoal) | 1 month |
| High-volume: 24-hour, charbroiling, wok | 3 months |
| All other cooking | 6 months |
| Low-volume: places of worship, seasonal, senior centers | 12 months |
The code doesn’t say when the clock starts for a new system; counting from the first day of cooking is our working rule, and your AHJ can set its own. If the inspection finds grease, the system gets cleaned to ANSI/IKECA C10, and you keep the record and tag (§606.3.3.2 through §606.3.3.3.1). New kitchens with unknown volume often run hotter than the owner planned, so look up into the hood and at the filters monthly for the first quarter (inspection frequency).
Opening-week checklist
- Cleaning vendor signed, first visit on the calendar at your interval (questions before signing)
- Suppression contractor’s next semiannual service on the calendar
- Copies of the acceptance test, duct test, and performance test results in the binder (documentation binder)
- Staff trained on nightly filter cleaning (staff vs professional cleaning)
- Class K extinguisher mounted near the line (Class K placement)
Who it’s for / not for
- For: owners and GMs opening a new location or a full build-out; franchise opening teams
- Not for: taking over an existing kitchen with a working hood. That’s a records review, not a construction test sequence. Design and permitting questions belong to your engineer and contractor.
Sources
- 2024 International Mechanical Code Chapter 5 as adopted by Phoenix (UpCodes) (§506.3.2.5 duct test, §506.3.8–506.3.9 cleanouts, §506.3.12, §506.5.4, §507.1.7 performance test)
- 2024 IFC Chapter 6 as adopted by Phoenix (UpCodes) (Table 606.3.3.1, cleaning, records, tags)
- Oklahoma State Fire Marshal: Hood suppression system final inspection requirements (PDF, 01/2026)
- Seattle Fire Department: Acceptance test FAQ (PDF) (kitchen hood suppression form in The Compliance Engine before sign-off)
- Monroe County Fire Rescue: Commercial cooking hoods inspection checklist (PDF) (air balance report; maintenance agreement; re-inspection fee warning)
Next step
Put your opening date and cooking type on one line, add the interval from the table, and book the first inspection now. Ask the cleaner to come look at the duct before the ceiling closes.