Kitchens in Occupancy Groups A, B. E. I, M, & R-1 (hotels) shall be defined as commercial kitchens. In all commercial kitchens, food processing equipment which produces grease laden vapors shall be protected by an approved hood and ventilation system that is equipped with an automatic fire suppression system which complies with U. L. Standard 300. Ventilation fans shall be connected to the fire suppression system in accordance with the fire suppression system manufactures instructions. A single residential cooking unit shall be exempt from this requirement. A facility with two (2) or more residential cooking units installed in the same room shall be inspected by the Fire Department and a determination shall be made on whether or not a fire suppression system will be required. (Ord. 2082, 7/23/02)