All stoves, ranges, cooking kettles, doughnut kettles, ovens and hot plates shall be equipped with a metal hood (canopy) of a size at least six inches greater on each side than the cooking surface of such cooking device or devices. The hood shall be ventilated to the outside air by a separate ventilating flue not less than 12 inches in diameter for an ordinary stove, or of such larger diameter as the health officer may deem necessary for effective operation. Hoods and mechanical ventilation shall be installed to accomplish air circulation in accordance with standard ventilation tables maintained by the department.

Approved grease filters or grease baffles shall be installed at the inlet of the exhaust system. (Ord. 855 § 2; prior code § 15.48(A)).