Alaska Administrative Code
Title 18 - Environmental Conservation
Chapter 31 - Alaska Food Code
Article 5 - Sanitation and Physical Facilities
18 AAC 31.560 - Ventilation

(1) that equipment that produces excessive heat, steam, condensation, vapors, noxious odor, smoke, or fumes is adequately vented to outside air through a hood and filter system that prevents grease, condensation, or other filth from collecting on walls and ceilings or from draining or dripping onto food, food-contact surfaces, linens, or single-service or single-use articles;

(2) if an automated deep frying system with a ventless, hoodless design is used, that the system is approved by the Underwriters Laboratories (UL) and the National Sanitation Foundation (NSF);

(3) that commercial cooking equipment that produces grease-laden vapors is vented through a hood and grease collection system designed and installed in accordance with the International Mechanical Code,2006 Edition, Chapter 5, Sections 506 - 509, adopted by reference in 18 AAC 31.011;

(4) that fire prevention or extinguishing equipment installed in a hood does not obstruct cleaning or cause grease to collect; and

(5) that a system vented to the outside does not create a discharge that violates 18 AAC 50.