A. 
The provisions of this article shall apply to any existing or hereafter established restaurant, banquet hall, cafeteria, coffee shop, diner or any other place where food is cooked; except that the provisions of this article shall not apply to private residences where food is cooked for service to the family who occupies the premises.
B. 
Cooking equipment used in processes producing grease-laden vapors shall be equipped with an exhaust system, including but not limited to a range hood or canopy, duct system, grease removal equipment and automatic fire extinguishing equipment, installed and maintained in compliance with the requirements of the National Fire Protection Association and such other requirements hereinafter included in this article.
Plans and specifications for the installation or alteration of exhaust systems for cooking equipment, fire extinguishing systems and shutoff devices must be submitted to the Building Department prior to such installation or alteration. No such installation or alteration shall be commenced until the issuance of written approval by the Building Department.
Automatic extinguishing systems shall be inspected and serviced every six months by a qualified person engaged in such work. A tag attesting to this inspection shall be affixed to the supply cylinder of the system, showing the date and by whom the work was performed.
Hoods, filters, ducts, chimneys and stacks must be maintained in a safe and clean condition. A record shall be kept available for the inspector, showing date of cleaning and by whom.