S.D. Admin. R. 44:76:11:22
Current through Register Vol. 51, page 67, December 16, 2024
The air from dining areas may be used to ventilate the food preparation areas only after it has been passed through a filter with 80 percent efficiency. Exhaust hoods in food preparation centers shall have a minimum exhaust rate of 50 cubic feet a minute for each square foot (0.25 cubic meters a second for each square meter) of hood face area. All hoods over cooking ranges shall be equipped with fire extinguishing systems interconnected to shut off the fuel source. Cleanout openings shall be provided every 20 feet (6.10 meters) in horizontal exhaust duct systems serving hoods.
S.D. Admin. R. 44:76:11:22
General Authority: SDCL 34-12-13(1), (3), and (4).
Law Implemented: SDCL 34-12-13(1), (3), and (4).