Section 18 AAC 31.560 - VentilationThe operator of a food establishment shall ensure
(1) that equipment that produces excessive heat, steam, condensation, vapors, noxious odor, smoke, or fumes is adequately vented to outside air through a hood and filter system that prevents grease, condensation, or other filth from collecting on walls and ceilings or from draining or dripping onto food, food-contact surfaces, linens, or single-service or single-use articles;(2) if an automated deep frying system with a ventless, hoodless design is used, that the system is approved by the Underwriters Laboratories (UL) and the National Sanitation Foundation (NSF);(3) that commercial cooking equipment that produces grease-laden vapors is vented through a hood and grease collection system designed and installed in accordance with the International Mechanical Code,2006 Edition, Chapter 5, Sections 506 - 509, adopted by reference in 18 AAC 31.011;(4) that fire prevention or extinguishing equipment installed in a hood does not obstruct cleaning or cause grease to collect; and(5) that a system vented to the outside does not create a discharge that violates 18 AAC 50.Eff. 5/18/97, Register 142; am 12/19/99, Register 152; am 6/28/2001, Register 158; am 12/28/2006, Register 180Information about how to review or obtain a copy of a requirement referred to in 18 AAC 31.560, and adopted by reference in 18 AAC 31.011, is set out in the editor's note to 18 AAC 31.011.
Authority:AS 17.20.005
AS 17.20.072
AS 17.20.180
AS 44.46.020