This Chapter includes requirements for environmental air ducts, product conveying systems, and commercial hoods and kitchen ventilation. Ventilation systems installed to control occupational health hazards shall comply with the requirements of the Health Officer. (Ord. 2010-0056 § 9, 2010; Ord. 2007-0111 § 4 (part), 2007: Ord. 2002-0079 § 14, 2002.)

508.1.1 Grease Ducts.

Duct bracing and supports shall be of noncombustible material, securely attached to the structure, not less than the gage required for grease duct construction and designed to carry gravity and lateral loads within the stress limitations of the Building Code. Bolts, screws, rivets and other mechanical fasteners shall not penetrate duct walls. (Ord. 2002-0079 § 15, 2002.)

508.4.1 Canopy Size and Location

508.4.1.5 Type I hoods where the cooking equipment includes low-temperature appliances such as medium-to-low temperature ranges, roasters, roasting ovens, pastry ovens, pizza ovens, and equipment approved for use under a Type II hood: (Ord. 2010-0056 § 10, 2010; Ord. 2007-0111 § 4 (part), 2007)

509.7.4 Type I hoods where the cooking equipment includes low-temperature appliances such as medium-to-low-temperature ranges, roasters, roasting ovens, pastry ovens, pizza ovens and equipment approved for use under a Type II hood:

EXCEPTION: Listed exhaust hoods are to be installed in accordance with the terms of their listing and the manufacturer’s installation instructions.

(Ord. 2002-0079 § 16, 2002.)

510.1.7 Duct bracing and supports shall be of noncombustible material, securely attached to the structure, not less than the gauge required for grease duct construction, and designed to carry gravity and lateral loads within the stress limitations of the Building Code. Bolts, screws, rivets, and other mechanical fasteners shall not penetrate duct walls. (Ord. 2010-0056 § 11, 2010; Ord. 2007-0111 § 4 (part), 2007)