61:15:07:05.  Ventilating hood and duct systems. A ventilating hood and duct system must be provided for commercial food heat-processing equipment that produces grease-laden vapors. For each canopy hood the inside edge must overhang or extend a horizontal distance of not less than six inches beyond the edge of the cooking surface on all open sides, and the vertical distance between the lip of the hood and the cooking surface may not exceed four feet.

          Source: 18 SDR 107, effective January 1, 1992; 23 SDR 32, effective September 11, 1996; 27 SDR 75, effective February 7, 2001; 33 SDR 113, effective January 2, 2007.

          General Authority: SDCL 13-25-2.

          Law Implemented: SDCL 13-25-3, 13-25-4.