ARSD 44:70:10:24. Food service ventilation

The air from any dining area may be used to ventilate the food preparation area only after it has been passed through a filter with 30 percent efficiency. Each exhaust hood in a food preparation center shall have a minimum exhaust rate of 50 cubic feet a minute for each square foot (0.25 cubic meters a second for each square meter) of hood face area. Each hood over a cooking range shall be equipped with a fire extinguishing system interconnected to shut off the fuel source. A cleanout opening shall be provided every 20 feet (6.10 meters) in a horizontal exhaust duct system serving a hood.