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The inside lower edge of canopy-type commercial cooking hoods shall overhang or extend a horizontal distance of not less than 6 inches (152 mm) beyond the edge of the cooking surface, on all open sides. The vertical distance between the front lower lip of the hood and the cooking surface shall not exceed 4 feet (1219 mm).
Exception: The hood shall be permitted to be flush with the outer edge of the cooking surface where the hood is closed to the appliance side by a noncombustible wall or panel.