2006 New York Code - Kitchens.

 
    §  27-758  Kitchens.  Kitchens  shall  be  ventilated  as follows: (a)
  Kitchens located within dwelling  units  and  having  a  floor  area  of
  greater  than  fifty-nine  square feet shall have natural ventilation as
  prescribed in article six of this subchapter. When  the  floor  area  is
  fifty-nine  square  feet  or  less,  the  kitchen shall be ventilated by
  either of the following:
    (1) Natural means complying with article six of  this  subchapter  and
  further  that the windows shall have a minimum width of twelve inches, a
  minimum area of thee square feet or ten per cent of the  floor  area  of
  the space whichever is greater and so constructed that at least one-half
  of  their  required area may be opened. When the space is located at the
  top story the window or windows may be replaced with  a  skylight  whose
  minimum  width  shall be twelve inches, whose minimum area shall be four
  square feet or one-eighth the floor  area  of  the  space  whichever  is
  greater  and shall have ventilating openings of at least one-half of the
  required area of the skylight.
    (2) Mechanical means exhausting at least two cfm  of  air  per  square
  foot of floor area. Where doors are used to separate the space the lower
  portion  of  each  door  shall  have  a metal grille containing at least
  forty-eight square inches of clean openings or in lieu  of  such  grille
  two  clear  open  spaces  may  be provided, each of at least twenty-four
  square inches, one between the bottom of each door and the floor and the
  other between the top of each door and the head jamb.
    (b) Kitchens, except those located within  dwelling  units,  and  side
  spaces, where cooking of any kind is done, shall be ventilated by either
  of  the  following;  provided  that  in  no  instance  may  there be any
  violation of the nuisance provisions of the health code.
    (1) Natural means complying with article six of  this  subchapter  and
  supplemented  with  auxiliary  mechanical supply and exhaust ventilation
  adequate to remove the fumes and smoke from the cooking  equipment  when
  operating.
    (2)  Mechanical  means exhausting at least three cfm of air per square
  foot of floor area, but in no case less than one hundred fifty cfm. Such
  air shall be exhausted through duct or chimney constructed in accordance
  with the provisions of subchapters  thirteen  through  fifteen  of  this
  chapter.
    (c) Kitchens, snack bars, or pantries, where the operation consists of
  heating  or  warming previously prepared food that was cooked elsewhere,
  or preparation of food in vending machines may be ventilated  by  either
  of the following:
    (1) Natural ventilation complying with article six of this subchapter.
    (2)  Mechanical  ventilation  complying  with  article  seven  of this
  subchapter.