(a) The hood, duct work, plenum, fan assemblies, and filters shall be cleaned on a regular basis to remove deposits of grease and other residue. The cleaning process shall utilize positive cleaning methods such as scraping and brushing. All components of any fire detection or fire suppression system shall be protected during the cleaning process.
(c) A cleaning schedule shall be maintained by the responsible person of the occupancy where an exhaust system exists. The cleaning schedule shall indicate the method of cleaning, chemicals used in the cleaning process, and the time intervals between cleanings.
(d) "Mesh style" air filters do not sufficiently filter the grease from the cooking vapor and are hereby declared a public nuisance. All commercial cooking exhaust systems shall have a "baffle design" filter meeting the requirements of the Ohio Fire Code and the referenced technical standard installed. This requirement shall be retroactive to all cooking systems located within the City. A time limit of six months from the effective date of this section shall be granted for compliance.
(Ord. 43-97. Passed 5-27-97.)
(Ord. 43-97. Passed 5-27-97.)