(a) Generally. All occupancies containing cooking equipment in commercial, industrial, institutional, assembly and similar cooking applications other than installations for residential single family use shall:
(1) Have hoods, duct, and grease removal equipment installed in conformance with this chapter and other applicable sections of the County Code.
(2) Have installed and maintained an automatic fire extinguishing system approved by the Director.
(b) Installation of automatic fire extinguishing systems. The system shall be installed by a contractor who has been certified by the manufacturer as competent to install the equipment. Such certification shall be provided to the Director.
(c) Plans and specifications. Working plans and specifications shall be submitted to the Director for review and approval prior to installation. The plans shall include:
(1) Diagram of area and equipment to be protected including the dimensions of the hood and duct and all surfaces and appliances.
(2) Manufacturer and model number of system or systems proposed.
(3) Diagram of system piping and all component parts.
i. Size and length of piping and pipe schedule
ii. Size and number of elbows and tees
iii. Model numbers and location of nozzles
iv. Location and temperature of fusible links
v. Location of system canister
vi. Location of manual means of activation
vii. Location and identity of any auxiliary equipment, including gas and power (electric) shutoffs.
(4) At least one (1) current manufacturer’s installation manual shall be provided to the local fire authority for each system installed.
(5) Where field conditions necessitate change from the approved plans, the Director shall be consulted.
(d) Inspection.
(1) A final inspection of the installed system shall be made by the Director, which shall include witnessing of a test of the automatic and manual operating devices.
(2) The Director shall be notified twenty-four (24) hours prior to the test.
(3) Extinguishing systems shall be inspected at intervals required by the Director, but in no case less than once each six (6) months.
(4) A copy of the certificate of inspection signed by the inspector, approved by the Director, shall be forwarded to the division of fire prevention within five (5) days after inspection or servicing.
(e) Cleaning. All ducts, hoods, and grease collection equipment shall be cleaned not less than four (4) times each year. (1975 L.M.C., ch. 23, § 1.)