In accordance with the 2009 Virginia Uniform Statewide Building Code (USBC), a food service establishment (FSE) is any building or portion thereof used for the preparation (handling, cleaning, cooking, and packaging) and serving of food. Commercial cooking appliances are used in food service establishments for heating or cooking foods which produce grease vapors, steam, smoke, fumes or odors that are required to be removed through a ventilation system. Chapter 5 of the International Mechanical Code requires commercial kitchen range hoods, ventilation and grease ducts to be designed for the type of cooking appliances served. The intention is to ensure the kitchen rangehoods and exhaust systems capture and confine grease-laden vapors produced by the cooking equipment. Cooking appliances installed in restaurants, schools, and hospitals typically require a Type I hood system. Kitchens in child care facilities, church assembly halls, and bed-and-breakfast lodgings can often install a Type II commercial hood.
Accordingly, where a commercial rangehood is required, a grease interceptor or trap shall be installed in accordance with Chapter 10 of the International Plumbing Code or the Public Utilities Grease Control Device Design Guidelines. Detailed construction drawings with applicable ventilation or sizing calculations shall be submitted with the mechanical or plumbing application, respectively, for review prior to the issuance of the permit. The construction drawings can be diagrams supplied by the manufacturer, to-scale schematics, or a design prepared by a registered design professional.