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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