Domestic open-top broiler units shall be provided with a metal exhaust hood having a thickness of not less than 0.0157 inch (0.3950 mm) (No. 28 gage). Such hoods shall be installed with a clearance of not less than 1/4 inch (6.4 mm) between the hood and the underside of combustible material and cabinets. A clearance of not less than 24 inches (610 mm) shall be maintained between the cooking surface and combustible material and cabinets. The hood width shall be not less than the width of the broiler unit and shall extend over the entire unit.
Exception: Broiler units that incorporate an integral exhaust system, and that are listed and labeled for use without an exhaust hood, shall not be required to have an exhaust hood.