ARSD 44:73:12:30. Food service ventilation

A facility may use air from dining areas to ventilate the food preparation areas only after it has been passed through a filter with eighty-percent efficiency. Each exhaust hood in food preparation centers must have a minimum exhaust rate of fifty cubic feet a minute for each square foot, or .25 cubic meters a second for each square meter, of hood face area. Each hood over cooking ranges must be equipped with fire extinguishing systems that are interconnected to shut off the fuel source. A cleanout opening must be provided every twenty feet, or 6.10 meters, in horizontal exhaust duct systems serving hoods.