Kitchen Systems Checklist for Commercial Kitchens
by Sean Porter, from the Community
This commercial kitchen systems checklist helps verify compliance with NFPA standards for hoods, ducts, grease removal devices, and fire suppression in restaurants. It covers stainless steel hood construction, tight seams and joints, correct baffle and filter setup, filter access and drip trays. It includes electrical and lighting rules, placement and listing of equipment, and detailed requirements for fixed automatic extinguishing systems, portable fire extinguishers, manual activation, fuel shutoff, and alarm signaling. Appliance safety checks include fryer separation from open flames, caster markers, and secure mounting. Final steps address certification of installation and functional testing to confirm proper operation.
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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.