About this video: All commercial kitchens will require some form of refrigeration. The ComSOP also does not require inspectors to inspect or test refrigeration. These may be complicated systems that require specialized knowledge. In any case, the inspector should take inventory of what is present. Some also choose to report on the refrigeration system’s visible…
About this video: Inspectors are not required to inspect appliances, but inspectors should be able to identify the different types of appliances and their related components and needs. Some clients may request an appliance inventory. An appliance inventory typically consists of photos with captions identifying the appliance and a brief description of the type of…
About this video: Inspecting and operating a sink in a commercial kitchen is the same process as sinks elsewhere in the building. This includes maintaining an air gap between the fixture’s faucet and flood rim, assessing the fixture’s physical condition (i.e., cracks or broken parts), checking water flow for hot and cold water, and verifying…
About this video: Most inspectors will develop a standard operating procedure for inspecting a commercial building that allows them to assess several systems simultaneously or in the same area. For example, an inspector will assess the plumbing in a commercial kitchen even though it falls under different sections in the ComSOP than 6.5.13 Cooking Area.…
About this video: Most inspectors will develop a standard operating procedure for inspecting a commercial building that allows them to assess several systems simultaneously or in the same area. For example, an inspector will assess the electrical and plumbing in a commercial kitchen even though these systems fall under different sections in the ComSOP than…
About this video: Commercial property inspectors should assess the floor, ceiling, and wall finishes in a kitchen space. The finishes are part of fire safety. Think of the ceiling, walls, and floors as the last non-flammable element in the fire envelope. Additionally, ceilings and walls should have a non-porous, smooth, washable surface Materials and finishes…
About this video: Make-up air must be supplied when a commercial kitchen exhaust system for cooking appliances is in use. The most common mechanical make-up air system is a make-up air unit. In some cases, a commercial kitchen may provide make-up air using a component within a different HVAC system (i.e., packaged rooftop unit). This…
About this video: The exhaust fan is a mechanical component that pulls the hot and contaminated air through the kitchen hood and ductwork to the building’s exterior. Inspectors should verify that the exhaust fan discharge is installed to direct air away from the roof, other parts of the structure, or other equipment to prevent building…
About this video: This video reviews the fire protection elements in commercial kitchens for Type I exhaust hoods. The fire protection elements inspected include a Type K fire extinguisher, drop-down tubes and nozzles under the hood, a canister or cabinet providing the suppression chemicals, and a manual actuator on the wall. Due to the presence…
About this video: Commercial property inspectors should verify that exhaust hoods in commercial kitchens have filters installed. Type I exhaust hoods will have baffle filters. They should be installed to allow for proper drainage of grease horizontally with no gaps. In most cases, Type II exhaust hoods will have mesh filters. Sometimes Type II hoods…
About this video: This video provides an overview of Type II exhaust hoods in commercial kitchens. Type II hoods are condensate or fume hoods. They are installed over non-greasing-producing appliances and capture dry heat, moisture, and odors. Inspectors should be able to identify the type of exhaust hood present based on its visible components. …
About this video: This video provides an overview of Type I exhaust hoods in commercial kitchens. Type I hoods, also known as grease hoods, are designed to remove heat, smoke, condensation, and other grease byproducts of cooking. They should be above appliances like ranges, deep fryers, griddles, grills, woks, char broilers, tilting skillets, braising pans,…
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