§ 93.45. Special food service devices and public cooking operations.

A.

No person shall use, or permit the use of, portable, nonflue-connected, cooking equipment in any place of assembly except equipment fueled by small heat sources such as candles or alcohol-burning equipment (including solid alcohol) may be used provided adequate precautions are taken to prevent ignition of any combustible materials, and provided the source can be readily extinguished by a proper fire appliance as specified in § 93.54 of this chapter.

B.

Decorative candles may be placed on tables for food service, provided they are securely supported by substantial, noncombustible bases, are protected by a glass globe or wire mesh cage or other approved device, and are so located as to avoid danger of ignition of combustible materials or injury to occupants.

C.

The operator of a public cooking operation shall comply with the requirements of § 93.40 "Fires," and shall also comply with the following requirements:

1.

The public cooking operation shall not commence until the Bureau of Fire Prevention has inspected and approved the public cooking operation location;

2.

All cooking appliances shall be approved by Underwriter's Laboratories and shall be used in accordance with the manufacturer's instructions;

3.

All cooking appliances shall be located at the rear of the operator's area, away from the public and pedestrian traffic, and placed on a sturdy non-combustible base over a non-flammable surface and in a manner that does not create a safety hazard or a nuisance;

4.

All fryers, when used in a building or structure, shall be of commercial grade, shall comply with Underwriter's Laboratories, Inc. Standard 197, Commercial Electric Cooking Appliances, and shall have a maximum capacity of two gallons;

5.

All cooking devices shall be attended during all times that they are in use, shall be shut off and disconnected during all times that they are not attended or not in use;

6.

The operator's area shall be equipped with a portable K-rated fire extinguisher, and the operator shall be familiar with its operation; and

7.

The operator shall provide a container and method for the disposal of used oil, grease, wood, charcoal or similar byproducts.

D.

If a public cooking operation is located within a tent or air-supported structure, the operation shall also comply with the following requirements:

1.

During any time that a tent or air-supported structure is used by the general public, the tent or air supported structure shall not be used for public cooking operations;

2.

A tent or air-supported structure that is used for public cooking operations shall not be located within twenty feet of a tent or air-supported structure that is used by the general public unless a lesser distance will not create a safety hazard or a nuisance; and

3.

Cooking appliances that produce smoke, fumes or heat shall not be used unless an adequate method of ventilation and heat removal is provided.

E.

A public cooking operation may be ordered ceased if violations of this chapter exist, or if a safety hazard or a nuisance exists. Penalty, see § 93.99

F.

Toaster ovens are permitted only in break rooms and kitchens and must have at least thirty-six inches of clearance from combustibles in use groups A, B, E and I.

(Ord. 595-1996; Ord. 578-1992; Ord. 282-1981)

(Ord. 291-2013)