Exception: A Type I hood shall not be required for an electric cooking appliance where an approved testing agency provides documentation that the appliance effluent contains 5 mg/m3 or less of grease when tested at an exhaust flow rate of 500 cfm (0.236 m3/s) in accordance with UL 710B.
Hoods, grease-removal devices, fans, ducts and other appurtenances shall be inspected at intervals specified in Table 609.3.3.1 or as approved by the fire code official. Inspections shall be completed by qualified individuals.
COMMERCIAL COOKING SYSTEM INSPECTION FREQUENCY
|TYPE OF COOKING OPERATIONS||FREQUENCY OF INSPECTION|
|High-volume cooking operations such as 24-hour cooking, charbroiling or wok cooking||3 months|
|Low-volume cooking operations such as places of religious worship, seasonal businesses and senior centers||12 months|
|Cooking operations utilizing solid fuel-burning cooking appliances||1 month|
|All other cooking operations||6 months|