M1503.2.1 Open-top broiler exhaust. Domestic open-top broiler units shall be provided with a metal exhaust hood, having a minimum thickness of 0.0157 inch (0.3950 mm) (No. 28 gage). Such hoods shall be installed with a clearance of not less than 1/4 inch (6.4 mm) between the hood and the underside of combustible material or cabinets. A clearance of not less than 24 inches (610 mm) shall be maintained between the cooking surface and the combustible material or cabinets. The hood width shall not be less than the width of the broiler unit and shall extend over the entire unit.
EXCEPTIONS: | 1. Broiler units that incorporate an integral exhaust system, and that are listed and labeled for use without an exhaust hood, shall not be required to have an exhaust hood. |
| 2. Broiler units permanently installed outside the building envelope and having the cooking surface at least 5 feet below a 1-hour fire resistance rated ceiling shall not be required to have an exhaust hood. |
[Statutory Authority: RCW
19.27.031 and
19.27.074. WSR 20-21-041, § 51-51-1503, filed 10/13/20, effective 11/13/20.]