Section SPS 364.0507 - Commercial kitchen hoods(1) CAPACITY OF HOODS. Substitute the following wording for the introductory paragraph in IMC section 507.5: Commercial food service hoods shall exhaust a minimum net quantity of air determined either through engineering analysis or in accordance with this subsection and IMC sections 507.5.1 through 507.5.4. The net quantity of exhaust air shall be calculated by subtracting any airflow supplied directly to a hood cavity from the total exhaust flow rate of a hood. Where any combination of heavy-duty, medium-duty, and light-duty cooking appliances are utilized under a single hood, the exhaust rate required by IMC sections 507.5.1 through 507.5.4 for the heaviest duty appliance covered by the hood shall be used for the entire hood.(2) DISHWASHING APPLIANCES. The requirements of IMC section 507.5.5 are not included as part of this chapter.(3) MULTIPLE HOODS UTILIZING A SINGLE EXHAUST SYSTEM. The requirements in IMC section 507.1.1.1 are not included as part of chs. SPS 361 to 366.Wis. Admin. Code Department of Safety and Professional Services SPS 364.0507
CR 00-179: cr. Register December 2001 No. 552, eff. 7-1-02; CR 01-139: am. Register June 2002 No. 558, eff. 7-1-02; CR 04-016: renum. to be (3) and am., cr. (1) and (2) Register December 2004 No.588, eff. 1-1-05 ; CR 06-120: r. and recr. Register February 2008 No. 626, eff. 3-1-08.Amended by, CR 16-094: am. (1), (2), cr. (3) Register April 2018 No. 748, eff. 5/1/2018