National baseline
The NBC references NFPA 96 and CSA standards for commercial kitchen exhaust. Type I hoods serving grease-producing equipment require fire-rated ducts, automatic suppression, and cleaning access.
Canadian building code question
What are the building code requirements for commercial kitchen ventilation in Canada?
Commercial kitchens require Type I or Type II exhaust hoods based on the cooking equipment, fire-rated ductwork for grease-laden exhaust, automatic fire suppression at the hood, and makeup air systems to maintain building pressure balance.
Commercial kitchen ventilation is one of the most heavily regulated building systems because it involves fire risk from grease-laden exhaust, indoor air quality for kitchen staff, and building pressure balance. The code and referenced standards specify hood types, exhaust rates, duct construction, fire suppression, and cleaning access. Getting the hood type or suppression wrong can stop a restaurant opening.
What to check first
- Determine whether the cooking equipment requires a Type I (grease) or Type II (heat/moisture/odour) exhaust hood based on the cooking process.
- Check the exhaust rate, duct construction, and fire-resistance rating requirements for grease-laden exhaust ductwork.
- Verify that automatic fire suppression is provided at the hood and that makeup air is supplied to prevent building depressurization.
Jurisdiction notes
Fire suppression
Automatic fire suppression at the cooking equipment and in the exhaust hood is required for Type I hoods. The system must be listed and installed per the manufacturer and the applicable NFPA or ULC standard.
Provincial and municipal
Some provinces and municipalities have additional requirements for commercial kitchen exhaust, including rooftop discharge location, odour control, and proximity to air intakes.
Work through it in this order
- Classify each piece of cooking equipment to determine whether it requires a Type I or Type II exhaust hood.
- Design the exhaust system with appropriate hood size, capture velocity, and exhaust rate for the equipment and cooking process.
- Specify fire-rated ductwork, cleanout access, and automatic fire suppression for Type I grease exhaust systems.
- Design the makeup air system to replace the exhausted air and maintain neutral building pressure.
Common questions
What is the difference between Type I and Type II kitchen hoods?
Type I hoods serve equipment that produces grease-laden vapours (fryers, grills, ranges) and require fire suppression and grease-rated ductwork. Type II hoods serve equipment producing only heat, steam, or odours (dishwashers, ovens) and have simpler requirements.
Does a food truck need a commercial kitchen exhaust system?
Food trucks are typically regulated by health and fire codes rather than the building code. However, cooking equipment in a fixed building, commissary kitchen, or food hall must meet commercial kitchen ventilation requirements.
How often must commercial kitchen exhaust systems be cleaned?
The fire code specifies cleaning frequency based on the type and volume of cooking. High-volume operations like 24-hour restaurants may require monthly cleaning, while moderate-use kitchens may require quarterly cleaning.