If you’re planning to open a restaurant, food truck, or any other type of business that requires a commercial kitchen, then you’ve likely already taken a close look at the rules and regulations that oversea the type of equipment you must have. However, these rules are always as simple as they seem on the surface.
At Hoodmart, we have years of experience and are always help clarify things as best we can. In fact, we even guarantee that our commercial kitchen ventilation equipment will meet health codes in your area. We also welcome you to keep reading if you are looking for answers to this specific question we get regularly: What exactly constitutes “cooking appliances” in a commercial kitchen?
The definition of “cooking appliances” can be ambiguous
According to health codes, commercial kitchens are required to have a vent hood that includes fire suppression over cooking equipment. There are some pieces of equipment that are obviously covered by that rule, but what about some that may seem to be a little less clear? For example, is a soup pot a cooking appliance? What about a panini press?
Put simply, small equipment that you’d be as likely to find in someone’s home as you would be to find it in a kitchen, and that are used only to keep food warm or serve it, don’t typically need a vent hood with fire suppression. This is often the case for clients who don’t have their own commercial kitchen and prepare their food off-site.
That said, if you have commercial equipment and you do cooking and food prep on-site, then the appliances you use to cook that food do need vent hoods with fire suppression. If that still isn’t clear, or if you have a specific piece of equipment that you’re not 100% sure about, then reach out to Hoodmart and we’ll help you as best we can.
Remember these regulations are there for a reason
It may be tempting to try and do the absolute minimum required by law. While that may be enough for your operation, remember that these regulations aren’t just there to aggravate restaurant and food truck owners – they’re there to keep employees and customers safe. At Hoodmart, we believe in starting by figuring out what your particular restaurant needs and then comparing it to regulations to make sure it meets them – not the other way around.