Commercial Cooking Operations Maintenance Checklist

In busy commercial kitchens – from restaurants and hotels to cafeterias and hospitals – fire risk is constant. Grease, heat, and open flames create conditions where a single spark can spread fast. That’s why ventilation, suppression, and exhaust system maintenance aren’t optional; they’re vital for both safety and compliance.

Over time, grease builds up inside hoods and ducts, fusible links corrode, and nozzles become clogged. Without regular inspection and cleaning, these hidden hazards can turn a controlled kitchen into a dangerous one. Routine maintenance ensures suppression systems activate correctly, exhaust fans work efficiently, and all interlocks perform as designed.

Our Commercial Cooking Operations Maintenance Checklist helps you stay organized and compliant, ensuring every inspection – from daily cleaning to semi-annual testing – is properly documented.

What’s Inside the Checklist

Your downloadable checklist includes:

• Daily / Weekly Tasks: Grease filter cleaning, hood and wall cleanliness, and manual pull station accessibility.
• Monthly Tasks: Exhaust fan and duct inspections, lighting and belt checks, and verification of automatic fuel shutoff interlocks.
• Semi-Annual Tasks: Wet chemical suppression system servicing, fusible link replacement, and full hood and duct cleaning by professionals.
• Annual Maintenance: Comprehensive suppression system testing, exhaust duct inspection, and fan housing checks.
• After Fire or System Discharge: Cleaning, nozzle replacement, interlock verification, and documentation of corrective actions.
• Maintenance Log: A simple form for tracking inspection dates, service intervals, and technician notes.

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Regular inspection and cleaning keep your kitchen safe, compliant and operational, protecting your staff, equipment, and reputation.

Download the checklist below to simplify compliance and maintain a fire-safe kitchen, day after day.