(A) Each existing commercial cooking appliance and domestic cooking appliance used for commercial purposes shall be protected with an approved commercial kitchen exhaust hood and duct system, with the following exceptions:
(1) Cooking appliances located within a dwelling unit and not used for commercial purposes;
(2) Completely enclosed ovens;
(3) Steam tables;
(4) Auxiliary cooking equipment that does not produce grease-laden vapor, including toasters, coffee makers and egg cookers.
(B) Each existing required commercial kitchen exhaust hood and duct system shall be protected with an approved automatic fire suppression system installed in accordance with provisions of the Ohio Fire Code as adopted herein and made a part hereof.
(C) Commercial kitchen exhaust systems shall be cleaned to remove deposits of residue and grease in the system at intervals specified in the cleaning schedule required to be submitted by the mechanical code listed in Appendix A of the Ohio Fire Code. Thorough cleaning of ducts, hoods and fans shall require scraping, brushing or other positive cleaning methods.
(D) When a cleaning schedule is not on file, the code official shall require a cleaning schedule to be submitted indicating the method of cleaning and the time intervals between cleanings.
(1974 Code, § 92.04) (Ord. 36-92, passed 6-15-1992) Penalty, see § 92.99