Commercial Kitchen Systems Inspection Checklist
by Matt Musclow, from the Community
This commercial kitchen systems inspection checklist helps restaurants and food service teams verify compliance with NFPA 96, 17, and 17A. It covers hood construction and sizing, liquid tight seams, grease filters and baffles, filter angles and drip trays, and restrictions on wiring, dampers, motors, and lighting. It includes fire suppression requirements, manual activation and fuel shutoff interlocks, alarm signaling, fusible links and nozzle placement, cylinder checks, fryer separation, equipment anchoring, and installation certification testing.
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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.