9.32.3.7.(1)

Intent 1:

To limit the probability of the inadequate removal of vapours and pollutants produced by cooking.

This is to limit the probability of the inadequate control of:

• airborne pollutants and vapours, or
• relative humidity, which could lead to condensation, which could lead to the generation of pollutants from biological growth or from materials that become unstable on wetting.

This is to limit the probability of negative effects on the air quality of indoor spaces, which could lead to harm to persons.