(a) For the purposes of this Section, the term "Commercial Cooking System" shall mean any appliances used in a commercial food service establishment for heating or cooking food and which produce grease vapors, steam, fumes, smoke or odors that are required to be removed through a local exhaust ventilation system. Such appliances include deep fat fryers, upright broilers, griddles, broilers, steam-jacketed kettles, hot-top ranges, under-fired broilers (charbroilers), ovens, barbecues, rotisseries, and similar appliances.
(b) No commercial cooking system shall be operated or used without a cooking fire suppression system that complies with the current edition of the Ohio Fire Code and passes the acceptance test required herein.
(c) The acceptance test for all wet-chemical systems shall be a full- flow system test. This test shall be witnessed by an Ohio Certified Fire Safety Inspector in the employ of the City of Ashtabula.
(d) This Section shall not apply to factory-built commercial cooking recirculating systems that are tested in accordance with UL 710B as listed in rule 1301:7-7-80 of the Ohio Administrative Code and listed, labeled and installed in accordance with section 304.1 of the Mechanical Code as listed in rule 1301:7-7-80 of the Ohio Administrative Code.
(Ord. 2018-117. Passed 12-17-18.)