18 AAC 31.560. Ventilation

The operator of a food establishment shall ensure that

(1) that equipment that produces excessive heat, steam, condensation, vapors, noxious odor, smoke, or fumes is adequately vented to outside air through a hood and filter system that complies with 18 AAC 31.400 - 18 AAC 31.420, and that prevents grease, condensation, or other filth from collecting on walls and ceilings or from dripping onto food or food-contact surfaces;

(2) if an automated deep frying system with a ventless, hoodless design is used, that the system is approved by the Underwriters Laboratories (UL) and the National Sanitation Foundation (NSF);

(3) that commercial cooking equipment that produces grease-laden vapors is vented through a hood and grease collection system designed and installed in accordance with the International Mechanical Code, 2000 edition, chapter 5, sections 506 - 509, adopted by reference in 18 AAC 31.011;

(4) that fire prevention or extinguishing equipment installed in a hood does not obstruct cleaning or cause grease to collect; and

(5) that a system vented to the outside does not create a discharge that violates 18 AAC 50.

History: Eff. 5/18/97, Register 142; am 12/19/99, Register 152; am 6/28/2001, Register 158

Authority: AS 17.20.005

AS 17.20.072

AS 17.20.180

AS 44.46.020

Editor's note: Information about how to review or obtain a copy of a requirement referred to in 18 AAC 31.560, and adopted by reference in 18 AAC 31.011, is set out in the editor's note to 18 AAC 31.011.

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