All deep-fat fryers, ranges, grills, mechanical dishwashers or other cooking or washing equipment which produces smoke, steam or condensate shall be provided with suitable hoods and mechanical exhaust ventilation equipment where, in the opinion of the chief of environmental health, such installation or device is required to effectively remove cooking odor, smoke, steam, grease and vapors. Ventilation flues or ducts to the outside air shall be so located and installed as not to create a nuisance and hazard to adjoining property or persons. (Ord. 4883-NS § 1 Exhibit A, Ch. 7 Art. 5 § 4, 1976)