S.D. Admin. R. 44:70:10:24
Current through Register Vol. 51, page 57, November 12, 2024
The air from any dining area may be used to ventilate the food preparation area only after it has been passed through a filter with 30 percent efficiency. Each exhaust hood in a food preparation center 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. Each hood over a cooking range shall be equipped with a fire extinguishing system interconnected to shut off the fuel source. A cleanout opening shall be provided every 20 feet (6.10 meters) in a horizontal exhaust duct system serving a hood.
S.D. Admin. R. 44:70:10:24
General Authority: SDCL 34-12-13(1), (3), and (4).
Law Implemented: SDCL 34-12-13(1), (3), and (4).