(a) Ventilation for Cooking Areas. All rooms used for cooking purposes shall have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation systems shall be installed and operated according to Chapter 4101:2-37 of the Administrative Code (Article 37 of the "Ohio Basic Building Code".) When vented to the outside, the ventilation system shall not create an unsightly, harmful or unlawful discharge.
(b) Air Ducts. Intake and exhaust air ducts shall be maintained to prevent the entrance of dust, dirt and other contaminating materials.
(c) New and Remodeled Operations. In new or extensively remodeled operations, all rooms from which obnoxious odors, vapors or fumes originate shall be mechanically vented to the outside.
(Res. 94. Passed 6-29-88.)