Commercial Kitchen Facility Case Study

Hidden Life-Safety and Make-Up Air Failures in an Operating Restaurant

(Guardian Commercial Inspections – CCPIA-trained Commercial Kitchen & Facility Inspection)

Background – Facility Overview

During a routine commercial facility inspection of an operating restaurant kitchen, Guardian evaluated the visible building systems and installed kitchen-support components in accordance with CCPIA commercial kitchen and facility inspection training.

The kitchen included:

• sealed concrete floors

• washable wall finishes and ceiling tiles

• two ductless mini-split heat pump systems

• a door separating the cooking area from the remainder of the building

• overhead loading dock doors

• interior doors connecting the dock, prep kitchen, and main cooking area

At the time of inspection, all doors between these spaces were open.

At first glance, the cooking area appeared to be in generally serviceable condition. A closer inspection of the exhaust and supporting systems revealed multiple interconnected life-safety and operational deficiencies.

Exhaust Hood – Condition and Configuration

Condition

The installed exhaust hood was observed to be in good visible physical condition and appeared consistent with its original design configuration.

No visible post-installation alterations were observed that would suggest modification of the hood assembly.

Deficiencies Identified

• Manufacturer identification labels were missing from the exterior of the hood.

• Required service / cleaning labels were not present.

Implication

Missing identification and service labels limit the ability of operators, service contractors, and authorities having jurisdiction to verify hood type, inspection history, and service intervals.

Hood Type and Component Configuration

The cooking equipment present beneath the hood indicated that a Type I hood was required.

The following conditions were observed:

• Type I hood installed

• Baffle-style filters present

• Filters installed in the proper vertical orientation

• No visible grease accumulation on filters

• Fire-suppression discharge nozzles present

• Shatter-resistant light fixtures installed beneath the hood

The exhaust fan and fan control equipment were observed to be in serviceable visible condition.

Major Deficiency – Missing Fire Suppression Protection

Observed Condition

The required life-safety components serving the cooking equipment were not present:

• No Type K fire extinguisher was observed within the required proximity of the cooking appliances.

• No fire suppression system tanks or canisters were located.

• No manual actuation device for a suppression system was present.

A portable ABC fire extinguisher was observed resting on top of the fan control equipment.

Defect – Fire Protection System Not Installed

Description

Although discharge nozzles were installed within the hood, no connected fire suppression system was located. Tracing of the suppression piping indicated that the piping terminated without connection to any suppression tanks or system components.

Implication

The cooking area did not have an operational fixed fire-suppression system protecting grease-producing appliances. The ABC extinguisher observed is not intended for cooking grease fires.

Directive

Further evaluation and corrective installation by a qualified fire-protection contractor is recommended.

Major Deficiency – Make-Up Air Not Provided

Observed Condition

No permanently installed supply vents or ducts were observed along the front of the hood or within the ceiling area serving the cooking space.

Although the ceiling contained open tiles, no dedicated make-up air delivery components were observed.

The roof and rooftop equipment were not accessible at the time of inspection.

Functional Field Observation – Negative Pressure

Because roof access was unavailable, indirect observation techniques were used.

The inspector sequentially closed:

• the overhead loading dock door

• the door between the loading dock and prep kitchen

• the door between the prep kitchen and main cooking area

As each door was closed, increasing inward pull toward the cooking area was observed.

With the exhaust system operating and all other doors closed:

• the exterior door required noticeably increased force to open

• a strong rush of air was observed when a small gap was created at the door

Defect – Inadequate Make-Up Air Provision

Description

The observed pressure behavior strongly indicated that the exhaust system was drawing air from adjacent interior spaces and exterior openings rather than from a dedicated make-up air system.

Implication

The kitchen appeared to be operating under negative pressure conditions. This can:

• interfere with HVAC performance

• increase heating demand

• reduce occupant comfort

• place added strain on mechanical systems

• contribute to door operation concerns along egress paths

Directive

Further evaluation by a qualified HVAC contractor is recommended to determine whether a compliant make-up air system is required and to evaluate proper air balancing.

System Interconnection – Why These Defects Matter Together

The inspection revealed that:

• a grease exhaust system was operating,

• but no connected fire suppression system was present, and

• no visible dedicated make-up air delivery was observed.

These deficiencies are not isolated.

When exhaust, fire protection, HVAC performance, and building pressure relationships are not coordinated, the risk profile of the cooking space increases significantly.

Reporting Narrative Used (Guardian Style)

Issues were observed in the cooking area requiring further evaluation and correction. A Type K fire extinguisher was not observed, and the installed exhaust hood nozzles were not connected to an active fire suppression system. Additionally, the exhaust system does not appear to be supported by a dedicated make-up air system based on observed pressure behavior during operation. Further review by qualified HVAC and fire-protection contractors is recommended to determine appropriate corrective measures.

Important Scope Clarification

Guardian Commercial Inspections performs visual and observational facility evaluations of commercial kitchen and exhaust-related building systems.

This inspection does not include:

• fire suppression system certification

• operational performance testing

• code compliance verification

Those services should be performed by properly licensed specialty contractors and reviewed by the authority having jurisdiction when required.

Why This Matters for Restaurant Owners, Buyers, and Brokers

This case illustrates how:

• a kitchen can appear operational and visually acceptable,

• while critical life-safety and air-balance systems are incomplete or improperly configured.

Without coordinated inspection of:

• exhaust systems,

• fire protection components,

• building pressure behavior, and

• HVAC interaction,

significant operational and liability risks can remain undiscovered during transactions.

The Guardian Advantage for Restaurant Facilities

Guardian Commercial Inspections provides CCPIA-trained commercial kitchen and facility evaluations that:

• identify visible deficiencies in exhaust and support systems

• recognize system interdependencies

• document conditions clearly with narrative reporting

• support Cost-to-Cure and maintenance planning

This approach helps owners, investors, and brokers make informed decisions about restaurant facilities before safety risks or operational failures disrupt business.