2006 New York Code - Ventilation And Maintenance Of Restaurant Type Cooking Equipment.



 
    §  27-4275  Ventilation  and  maintenance  of  restaurant type cooking
  equipment.  a.  Independent  exhaust   systems   provided   to   exhaust
  grease-laden vapors and fumes from restaurant type cooking equipment and
  appliances  such  as  ranges,  deep  fat fryers, grills, broilers, candy
  kettles, cruller furnaces and ovens and the  hoods,  fire  extinguishing
  systems,  exhaust  fans, ductwork, and filters or other approved devices
  to extract grease  from  such  exhaust  systems  shall  be  constructed,
  installed  and  maintained  in  accordance  with  the  provisions of the
  building code.  Clear,  concise  and  complete  operating  and  cleaning
  instructions  covering  all  components  of  the exhaust system shall be
  permanently posted under glass at the main entrance  or  other  suitable
  entrance  to  the  cooking location and a schematic drawing or sketch at
  least eight and one-half inches by eleven inches in  size,  showing  the
  origin, run and terminus of the grease duct shall be similarly posted.
    b. The extinguishing system and its automatic valve operation shall be
  inspected,  tested  and serviced every six months on behalf of the owner
  of the occupancy by  persons  properly  trained  and  qualified  by  the
  manufacturer  of  the  specific  system  installed.  A  record  of  such
  inspection, testing and servicing shall be  kept  on  the  premises  for
  inspection by the commissioner and the commissioner of buildings.
    c.  The  entire  exhaust system shall be inspected at least once every
  three months, by qualified employees of  the  owner  or  by  a  cleaning
  agency,  and  cleaned  to  remove  deposits of residue and grease in the
  system. A record of such inspection and cleaning shall be  kept  on  the
  premises for inspection.
    d.  Filters  shall  be  serviced  and  replaced regularly by qualified
  employees of the owner or by a cleaning agency. A record indicating  the
  name  of  the  person  or  firm  doing  the servicing and the dates when
  filters were cleaned or replaced shall be kept on the premises.  Filters
  shall  be cleaned or replaced once every three months or more frequently
  if necessary. No  exhaust  system  shall  be  operated  without  filters
  installed while cooking equipment is being used.
    e.  The  provisions  of  this  section  shall  apply to restaurant and
  similar cooking ventilation systems with equipment installed on or after
  December sixth, nineteen hundred sixty-eight,  in  accordance  with  the
  provisions   of  the  building  code.  Restaurant  and  similar  cooking
  ventilation systems with equipment installed prior  to  December  sixth,
  nineteen  hundred  sixty-eight, or not otherwise installed in accordance
  with  the  building  code  may  be  lawfully  continued   provided   the
  construction,  installation  and  maintenance  thereof complies with the
  code and regulations under which such systems were installed.
    f. The extinguishing system, the automatic  valve  operation  and  the
  exhaust  system  shall  be  subject  to  annual  inspection  by the fire
  department.

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