A facility may use air from dining areas to ventilate the food preparation areas only after it has been passed through a filter with eighty-percent efficiency. Each exhaust hood in food preparation centers must have a minimum exhaust rate of fifty cubic feet a minute for each square foot, or .25 cubic meters a second for each square meter, of hood face area. Each hood over cooking ranges must be equipped with fire extinguishing systems that are interconnected to shut off the fuel source. A cleanout opening must be provided every twenty feet, or 6.10 meters, in horizontal exhaust duct systems serving hoods.

Source: SL 1975, ch 16, § 1; 6 SDR 93, effective July 1, 1980; 14 SDR 81, effective December 10, 1987; 22 SDR 70, effective November 19, 1995; transferred from § 44:04:13:29 , 42 SDR 51, effective October 13, 2015 ; 51 SDR 53, effective November 11, 2024 .

General Authority: SDCL 34-12-13 .

Law Implemented: SDCL 34-12-13 .

Prior versions effective: 2015-10-13.