Village of Spring Valley, NY Article XII Cooking and Refrigeration

§ 147-61 General requirements.

A. Required. Each dwelling unit shall be provided with appropriate cooking and refrigeration equipment.

B. Maintenance. Cooking and refrigeration equipment shall be maintained in good operating condition.

C. Connection of gas-burning equipment. Gas-burning cooking equipment shall be permanently fastened and connected in place. Gas supply connection to such equipment shall be made with pipe or tubing of solid metal.

D. Venting of solid fuel-burning equipment. Solid fuel-burning cooking equipment shall be appropriately vented.

E. Flexible gas connectors shall not pass through any wall, floor, ceiling or sidewall of a cabinet. Additionally, any uncoated flexible brass connector, upon being discovered by an inspector, is to be removed from service and replaced with a certified flexible stainless steel type.

[Added 4-12-2005 by L.L. No. 5-2005]

F. Cooking stoves shall be listed for indoor use and correct application. The edge of a stove to a combustible wall surface shall be a minimum of three inches unless approved heat shielding material is applied to the wall surface.

[Added 4-12-2005 by L.L. No. 5-2005]

§ 147-62 Communal cooking and dining facilities.

Communal kitchens and dining rooms shall comply with the following requirements:

A. Communal kitchens shall contain at least:

(1) One (1) kitchen sink.

(2) One (1) kitchen gas or electric stove equipped with an oven and not less than four (4) top burners.

(3) One (1) electric or gas-type refrigerator with adequate food storage capacity, but in no case less than eight (8) cubic feet nominal size.

B. Dining space and eating facilities, where provided in the kitchen area, shall comply with the requirements for communal dining rooms.

C. Communal dining rooms shall contain at least one (1) dining chair and two (2) linear feet of dining space for each occupant permitted in a dining room at any particular time.