44:02:07:49Ventilation

hood systems -- Design and construction. A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors. A ventilation hood system must meet the following requirements: (1) Ventilation hood systems and devices must be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings; (2) Filters or other grease-extracting equipment must be designed to be readily removable for cleaning and replacement if it is not designed to be cleaned in place; (3) Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting, must be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles; and (4) When vented to the outside, ventilation systems may not create a public health hazard.

Source: 23 SDR 195, effective May 26, 1997.