RFMA 2020 March 8 ‐ 10, 2020
Kitchen Exhaust Past, Present and Future
Speakers: Carolyn Anderson, Equip ID Don Pfleiderer, Enviromatic
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Grease Exhaust System
• The Grease Exhaust System consists of • Cooking Equipment • Make-up Air System • Hood • Extraction Baffles (filters) • All horizontal and vertical Ductwork • Special Effluent or Energy Control Equipment • Exhaust Fan • Discharge • Drain Lines • Grease Interceptor
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The Past
• Before NFPA96, the IMC, the IFC, IKECA and other current ANSI standards, kitchen exhaust systems could be almost anything with no regard to the volatility of the grease and effluent in these exhaust systems.
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Old Non-Welded Ductwork
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Older (and new) ductworks were not liquid tight and had to be hand cleaned. Of course that did not deal with the grease leaking outside of the ductwork. Plus, that too can be challenging as we can see below…..
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The old-style fans were designed with little thought of access for cleaning the ductwork and fans blades
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Combustible Wood inside mpliant the greasy air stream air stream
Duct terminating at roof instead of at the top of the curb
ofing tucked inside grease air stream
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Non-Compliant Down Blast Fan
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In the Past, Facilities Utilized Various Homemade Attempts at Grease Containment
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The Pickle Bucket
Imagine the outcome in a fire with this setup plus all the roof damage
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Using homemade gutters to run the grease and other effluent into the river
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Failed Sandbox System
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Fans Without Hinges
Without hinges you must lay fan on its side for cleaning.
This causes damage to the exterior of a fan, damage to the fan motor (reducing fan life), damage to the roof, and could create potential fire hazard.
Damage caused to fan exterior from lying on its side during inspection Conduit broken and and/or cleaning. wiring exposed due to stress.
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Standards Begin to Take Shape
The 70’s and 80’s were the start of at least some rudimentary standards to assist with mitigating the fire dangers and the effluent. Multiple agencies became involved as the base for what we have in place today. Let's look at these new standards and several related disasters that led to many of these new standards and improved policies
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The EPA - Clean Water Act
The clean water act enacted in1972 prohibited discharging the grease and effluent into any storm water drainage systems.
The principal 1972 amendments include:
Making it unlawful for any person to discharge any pollutant, without a permit, from a point source into navigable waters.
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The MGM Grand fire occurred on Friday, November 21, 1980
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Reformation of Fire Safety Guidelines Triggered by Las Vegas Incidents
• 85 people were killed (including seven employees) • 650 injured, including guests, employees, and 14 firefighters. While the fire primarily damaged the second-floor casino and adjacent restaurants, 61 deaths were on the upper floors of the hotel (19th - 24th floors), mostly in the stairwells, where all doors except on the roof and ground floor were locked and the smoke concentration was the highest. Some guests died in their sleep. On February 10, 1981, just 81 days after the MGM fire, another fire broke out at the Las Vegas Hilton killing at least five people. Due to the two incidents, there was a major reformation of fire safety guidelines and codes. All buildings open to the public in Nevada were required to have fire sprinklers, smoke detectors in rooms and elevators, and exit maps in all hotel rooms. This law went into effect in 1981
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The Past Blending to the Present
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Burger King fire in Heathrow Airport
• The December 12,1997 catastrophic grease exhaust system fire at the Burger King in Heathrow Airport shut down all air operations for 5 hours. Smoke and flames up to 70 feet (20 meters) high could be seen billowing from the roof of the building
• This led to a major study with the NFPA and IKECA on grease depth and grease fire potential at the University of MD. Results of this study include updates in NFPA96 for the threshold for cleaning set at 2000 microns and the development of the grease measurement comb.
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Codes & Guidelines
• 8-3.1.1 Upon inspection, if found to be contaminated with deposits from grease-laden vapors, the entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person(s) acceptable to the authority having jurisdiction in accordance with Section 8-3
• A.11.6.2 The method of measurement is a depth gauge comb, shown in Figure A.11.6.2, which is scraped along the duct surface. For example, a measure depth of 2000um (0.078”) indicates the need to remove the deposition risk. The system would also include a point measurement in critical areas. For example, 3175um (.0125”) in a fan housing requires cleaning.
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NFPA 96
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International Code Council
• International Mechanical Code (IMC) Includes requirements for commercial kitchen exhaust duct and hood system design and performance, fire suppression systems, and clearance to combustibles.
• International Fire Code (IFC) Includes requirements for commercial kitchen exhaust duct and hood system cleaning and inspections.
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IKECA International Kitchen Exhaust Cleaning Association
• Certification of cleaning companies.
• Inspection and Fire safety Training programs including an online library
• C-10, I-10, and M-10 ANSI standards for exhaust system cleanings, inspections, and maintenance.
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IKECA C10 Cleaning Standard Wins Approval of the International Fire Code
• The International Code Council, at its meeting in Atlantic City, NJ, approved the inclusion of the ANSI/IKECA C-10 Standard for Cleaning of Commercial kitchen exhaust systems in the upcoming edition of the International Fire Code.
• The approved language is as follows: • 609.3.3.2 Grease accumulation. If during the inspection it is found that hoods, grease-removal devices, fans, ducts or other appurtenances have an accumulation of grease, such components shall be cleaned in accordance with ANSI/IKECA C-10.
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International Council Code
• The ICC agreed with the proponent's reason statement that the code change provides a needed standard to assist the fire code official in determining standards of and methods for cleaning hood and duct systems.
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Fire Site had Code Violations Built-Up Grease Fueled Fatal Restaurant Blaze
Boston Globe| August 31, 2007
The West Roxbury restaurant where two firefighters died Wednesday in a blaze fueled by built-up grease in the ceiling and ductwork above the hood. The system had been cleaned every 3 months according to the cleaning company records. However, the ductwork hidden above the hood had no access and there was no record of this section getting cleaned. Fire officials believe the mix of flames and toxic gases trapped in the ceiling intensified when a massive air conditioner fell through the roof and into the ceiling, providing fresh oxygen for the flames. At the same time, firefighters may have poked at the ceiling from below to ventilate the fire, fire officials said. A fire ball erupted, engulfing Payne. Cahill died in the smoke and heat. The cleaning company has refused additional interviews.
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Tragedy In Boston 2007
Two Boston firefighters were killed on August 30th, 2007 when a fire at a neighborhood Chinese restaurant grew into a fast‐moving inferno. Investigators say the fire burned for an hour or more inside a drop ceiling, where grease had accumulated before it was reported, as unaware diners ate, and employees cooked. No employees or customers were injured. Paul Cahill, 55, of Scituate, and Warren Payne, 53, of Canton, were killed. Cahill served on Engine 30 and Payne on Ladder 25; units housed at the same fire station just down the street from the restaurant. Ten firefighters and a paramedic were also injured in the four‐alarm fire at the one‐story Tai Ho restaurant. Cause of the fire: The exhaust system was not properly maintained or inspected, had many deficiencies, and was not properly cleaned by a certified exhaust system cleaning company. 3/8/2020 33 33
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Boston Fire Diagram
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Tragedy Results In Implementing New Policies and Procedures
• Be advised that all commercial hood and ventilation cleaning companies/contractors performing work in the city of Boston are required by law to issue deficiency reports to the establishment owner when they do not comply with NFPA 96 mandated repairs and also if there is no onsite exhaust system diagram. All deficiency reports must be given to the establishment and a copy forwarded to the Boston Fire Department - Fire Prevention Division by following the instructions listed on our website. • Commercial hood and ventilation cleaning companies/contractors must also report to the Boston Fire Department – Fire Prevention Division when an establishment in Boston does not renew their contract or if your company did not clean the hoods and ventilation systems by the scheduled date required in NFPA 96. • The Boston Fire Department’s Sample Cleaning and Inspection of Commercial Hood and Ventilation System & Deficiency Report has been updated, please revise your deficiency report to the form dated August 2010. All related information and required forms can be found on our website at http://www.cityofboston.gov/fire/inspections/exhaust.asp.
• Boston Fire Department • Fire Prevention Division • 1010 Massachusetts Avenue – 4th Floor • Boston, MA 02118 • Tel: 617-343- 2019 Fax: 617-343-3696
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Boston Fire Department Reports
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The Bottom-Line Syndrome
The pressure levied on kitchen owners often forces them to balance the bottom line and perceived economic survival with elevated and disastrous safety risks.
The unfortunate problem with todays competitive business environment is that these safety-risks weigh heavily on the shoulders of all, but mostly on the back of the kitchen owner.
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New Standards
What are these current standards and how do we apply them?
Let’s start with what we learned about the hoods
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• The wall canopy hood is used when the cooking equipment is placed against a wall. Hoods that are used against a wall tend to capture and contain the effluent using less airflow than in an island type application. Make-up air from the kitchen enters the area below the hood replacing the air being exhausted. The wall located on the backside of the hood will cause the make-up air to enter at the front and sides of the hood creating a front-to-rear airflow pattern. • The plume will rise from the appliance and will be attracted to any surface parallel and near the cooking equipment; in this case, the wall. This phenomena is known as the Coanda Effect. The plume is then directed into the hood, enhancing capture and containment. Cross drafts still threaten spillage, but to a lesser degree than island style hoods. • National Fire Protection Association (NFPA 96) and International Mechanical Code (IMC) should always be consulted when using a wall canopy hood. Wall canopy hoods may or may not be mounted directly against the wall depending on the type of wall. NFPA 96 defines three types of walls; noncombustible, limited combustible, and combustible. Most commercial kitchen applications have limited combustible walls which require a 3- inch air space between the back of the hood and the wall. Most hood manufacturers provide a 3-inch space with the hood enabling it to be placed against the wall.
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ASHRAE 1202-RP and ASTM 1704-05
• Side walls and side panels on hoods have found as much as a 20% increase in efficiency in testing. Even partially enclosing the side of the hoods with end skirts keep side drafts from interfering with the proper exhaust flow. Hoods need to be designed as close to a Chimney as possible for maximum efficiency.
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New Standards
Next, what many consider the most important, accessing the systems for proper cleanings.
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Current Access Panel Requirements
12-foot intervals
Horizontal duct shall have at least one 20”x 20” opening for personnel entry or an access panel every 12 feet and at each change of direction. HOOD Access panels shall be of the same material and thickness, or, UL Listed, and shall be grease tight.
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Access Panels
Access panels are installed for both inspection and servicing of the system. Use only NFPA 96 compliant assemblies.
A sign shall be placed on all access panels stating the following:
ACCESS PANEL DO NOT OBSTRUCT
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Noncompliant Access Panel
• This access panel is neither grease tight nor a Listed assembly. This does not comply with NFPA 96, Section 7.4.3.3.
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Access Plates
• Examples of Ductmate F1 and F2 Access: Do not use this style of Access Plates on Grease Ducts. The gaskets do not keep grease from leaking. Use the UL Listed Ductmate Ultimate Plate only.
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Access Panels
F2 door leaking already vs Ultimate door with zero grease leakage at 3 months in same concept with same sales figures.
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Ductmate Ultimate Access plate. UL listed for grease duct.
Flamegard Access Plates. UL listed for grease duct.
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Duct Access Doors
AccessArmor.com • Models available for commercial HVAC as well as restaurant applications. • Made in the USA with hi-grade 316 Stainless steel. • Easiest access door on the market to install and operate. • Patented “Cam-Lock” design eliminates misplacing fastening hardware. • Exceeds NFPA specifications. • This product is listed to applicable UL standards and requirements by UL. • 2300-degree fire rating. • Available in several sizes. • Lifetime warranty.
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Next: Leaking ductwork. All standards now deal with the leaking ductwork issues.
• Leaking ductwork is a serious fire hazard. • If exhaust system catches fire, fire could breach the duct and spread. • This is a leading cause of greater building involvement in what would otherwise be a contained fire. • Leaks should be welded closed ASAP after system has been cleaned.
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Leakage
Grease leaking into a light globe is clear sign of leakage on top of hood
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Area above the hood that If grease reaches this is starting to leak electrical, watch out!
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What happens in a leaking Ductwork?
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Pinhole Leak in Duct Allowing Fireball to Expel Outside the Duct During a Grease Fire
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Chipotle Bare Metal Initiative
June 1, 2006: Chipotle implemented the Chipotle Bare Metal Initiative and Water leak testing of new systems
1. Requirement for complete kitchen exhaust systems to be cleaned to bare metal for every standard PM KEC service with specific picture documentation.
2. Requirement for all new construction grease exhaust systems to be liquid tight and to water leak test all new grease exhaust systems before fire wrapping the ductwork.
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Facilitator Magazine Online Archive
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Example Layout of the Chipotle Picture Requirements
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Chains Implement Construction Requirements
Part of construction requirements for several large chains is the water leak testing of the grease exhaust ductwork using a multi port nozzle or a spin jet style nozzle to hit all areas of the inside of the grease duct similar to the inside of a dishwasher. This is now a widely accepted practice and has now been accepted in the NFPA96 standard. This method of testing is far superior to the light test in finding potential duct leaks that allow grease to leak beyond the suppression protection areas plus a huge potential in spreading grease fires as we will see in a short video after the spin jet pictures.
***We are seeing a 89.4% failure rate (12/2019) with the water leak tests in the over 1000 tests performed in past 5 years***
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Roof Access
Spin jet setup
This is a typical setup where the duct terminates at roof instead of at the top of the curb
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Spin Jet Procedure
Standard spin jet that is raised up into the duct at about 1’ per 5 seconds to test ductwork for leakage (Always start at the hood)
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Leakage
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Video of cleaning a duct that passed a light test but not water leak tested
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Roof Access Requirements
NFPA 96 – 7.8.2.2 Fans shall be provided with safe access and a work surface for inspection and cleaning.
• Pitched roofs require safe access for cleaning and inspection. • Absent safe access, the entire system cannot be cleaned safely and must be deemed inaccessible. 3/8/2020 64 64
Grease Exhaust Fans and Rooftop Grease Containment
• Grease exhaust fans attract grease • Can be difficult to access • Time consuming to clean • Can be difficult for customer to inspect
Fan after 12 weeks Fan one (1) day after cleaning service
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Fire Hazards
• The fans are also a fire hazard. This is due to the proximity of electrical wire, bearings, rotating metal, roof material, and of course - the grease!
• Important Fire Prevention Standards • Proper setup for the wiring • A Hinge System • Grease Containment System
These fire prevention steps will prevent fan damage and lesson the possibility of fires
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NFPA96 Chapter 8 Air Movement
• 8.1.5.3.2 Up blast fans shall be supplied with an access opening of a minimum of 76mm x 127 mm(3in. x 5in.) or a circular diameter of 101mm (4in.) on the curvature of the outer fan housing to allow for cleaning and inspection of the fan blades.
• 8.1.5.3.2 On existing up blast fans where sufficient access in not available to allow for the removal grease contamination, an approved hinge mechanism or access panel shall be installed.
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How a Fan is Cleaned and Inspected Without Hinges
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How Fans Are Cleaned With Proper Hinges Installed
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Hinges do need to be structurally sound to support the exhaust fan
Also – Be careful that the equipment requested is of proper design. Lack of proper support leads to failure
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• This is how the previous fan looks now after proper repair that also allows proper access for cleaning
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Fans Hinged with Service Hold Open Retainers. This is Required per NFPA 96, Section 8.1.1.1
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A Full Frame Hinge on Fan With a Weak Base Solves Potential Problems
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Fan Blades
Intake Side of Discharge Fan side(back of Blades fan blades)
Behind the fan blades is one of the most important areas of concern. Note intake side is clean, but the discharge side is not.
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Access to back of fan blades
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Direct Drive Fans have Flush Opening Allowing Grease and Wastewater from Cleaning into the Motor
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• Upcoming new designs in direct drive fan are using TEFC (sealed) motors (shown here) mitigate the grease and wash water motor failures
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Rooftop Cleanup and Containment Systems
• A potential large problem is the grease leaking from your fan onto the roofing membrane. Not addressing this grease can lead to very expensive roof repairs. Grease is acidic and will eat into most roof systems in time. It actually voids most roofing warranties. • Keep in mind that there are also other issues with rooftop grease and what is done with the chemicals and waste(with sometimes unknown chemicals) from the kitchen exhaust cleanings that can end up in the storm water system if not properly contained during and between cleanings. No effluent can be allowed down the roof drains and into the rainwater (Storm) sewer systems.
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Polypropylene/polyolefin pad system
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Grease Guard Filter
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The Future is Already Here
• New and Existing Kitchen Exhaust Programs, Codes, and Technologies
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First “The Why?”
• Let’s look at why and what is needed for proper PM programs both as required by current standards and as recommended
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Hazardous Situations
• Solid Fuel Systems with creosote and grease buildup are becoming more commonplace. • Current standards are in place to deal with these hazardous situations. We see how cleaners leave jobs not properly photo documented
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This hood is almost completely restricted from proper air flow
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Following are pictures sent to a large national chain’s facility manager with the statement “although we need to do some more work, this is fire safe for now”
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Case Study Showing Short- and Long-Term Results of Poor Kitchen Exhaust Cleaning – Over the Years it Becomes More Apparent
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And Next -
“The What!”
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New Regulations on the Horizon
• New local requirements are coming. They will be like ones that are now in place requiring Kitchen Exhaust Cleaning (KEC) services to be performed by only licensed certified cleaning companies in Charleston SC and Madison WI and numerous cities requiring Compliance Reporting (With additional costs)
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Minneapolis Inspection Program Became effective 1/1/10
• Permit system • Digital pictures of inside of all systems for every cleaning • Verified scheduling to NFPA96 • Licensing • Systems are all cleaned to bare metal
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Why Implement the Program Now?
• Below and following are actual pictures taken the day after completed jobs that were inspected in Minneapolis. These were all cleaned by licensed companies before the new program.
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December 2011
• OSI (now Bloomin’ Brands) issues first National RFP for kitchen exhaust cleanings that includes requirements for the systems to be cleaned to both the NFPA96 and the new IKECA C-10 Standards along with certification requirements for the KEC vendors Lets next take a quick look at setting up a proper program for your kitchen exhaust systems 3/8/2020 97 97
Sample Job Specifications for a KEC proper program
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Sample Picture Requirements for a proper KEC program
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Sample guide for what should pictures look like for a proper KEC program
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The “Scott Luther Claus” should be in every KEC contract!!
• Any costs associated with having to have the system or other considered related areas cleaned up by others as a result of not being cleaned as specified will be the contractor's responsibility if said contractor is either unwilling or unable to clean as required.
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Today - Tools are Now in Place Use Them!
• Current standards require setting up proper pre-opening design and construction meetings along with ongoing maintenance programs. • Ongoing programs include documentation on services including KEC services. • KEC and other PM services now require proper timely scheduling, and follow-up including picture documentation. • Failure to do so can be costly as the following statement from a fire investigator shows. “we have noticed a repeated effort, on the part of contractor's liability carriers, to limit or deny coverage for fire propagation as the result of poor workmanship. We see the further affect of this as that of food service operators and their insurers being left to litigate against their contractors in pursuit of contractors' assets in remedy.”
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New Tools and Technology
• There are now waterproof and shockproof digital cameras that make documentation of the kitchen exhaust simple and inexpensive with the use of a simple monopod. (What kids now call a selfie stick)
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Document Maintenance
Wrap your cord to keep it out of the grease and Make sure your from flapping Monopod is at least in front of 38” in length the pictures
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The future: Looking at current and emerging technologies along with learned new design tips.
• Lets go back to the past to get to the future and start with one of the oldest of the “new” technologies. The fixed baffle water wash hood. What is commonly called Water Wash systems date back from the 1960’s and continue into today with various styles.
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• NFPA96 states UL listed water wash hood assemblies must be in operating condition to manufacturers specifications. We have found Most if not all these systems are failing to be properly maintained. You can easily check this out with the test switch on Gaylord water wash hood Chemical pumps. Also check to make sure FRESH chemical is in the soap tank. All of these items are in the hood control cabinet.
• NFPA 10.2.8.7.1 Where the automatic fire extinguishing system in accordance with NFPA 17A provides protection for the hood and duct in a fixed baffle hood containing a water wash system, the water wash system shall be made inoperable or delayed for a minimum of 60 seconds upon operation of the automatic fire-extinguishing system.
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CORE - CaptiveAire
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Duct and Plenum Spray Bar
• The spray bar extends the full length of the hood immediately behind the filters. The bar is 3/4" brass fittings with nozzles that spray directly toward the back of the hood. During the wash cycle at the end of the cooking period, hot water mixed with surfactant is sprayed for three minutes to remove grease build-up in the duct and plenum. Surfactant is a detergent used to increase the effectiveness of the cleaning. • Upon fire system activation, water is sprayed along the length of the plenum and into the duct to suppress the duct and plenum fire. The extinguishing agent for the duct and plenum is water injected with surfactant. The addition of surfactant aids the water in coating the greasy fuel and in spreading the cooling effect of the water to the fire.
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• One of the new technologies is the UV hood system. The following pictures are a Halton Hood system with UV that had failed due to lack of proper maintenance. Regular cleaning of the bulbs is critical in the units functioning properly. (At least every 600-1200 hours of run time) Once the bulbs are heavily coated with the white residue, they fail to properly remove the grease from the air stream and become coated with grease and have to be replaced. The bulb replacements are VERY EXPENSIVE!! • Current manufacturers are Halton/Ventmaster (same company now) and Gaylord
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UV Hood System
Grease filters at hood Mesh Pre-filters at hood
Close-up of UL bulbs Hood showing UL bulbs
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Another Future Technology is now already in the field. This is the Duct Grease Depth Sensor
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Duct Temperature Probe
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Pollution Control Units (PCU). Below is a multistage filter unit that’s advantage is it does not require much technical expertise to maintain.
However, be aware these units require fire suppression, frequent changes, and disposal of the spent filters. Plus resetting the controls. These filters are NOT SMALL often with 24 or more 20x24x4” thick Merv15 and Carbon filters needing disposal space
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Electronic Precipitators
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9.3 Other Equipment Continued
• 9.3.1.2 Equipment listed for reduced clearances shall be listed in accordance with ANSI/UL 1978. • 9.3.1.3 Equipment shall have space provided to all access panels or doors for the safe removal and servicing of control devices, such as filters, electrostatic precipitator cells, and odor control media beds, and for cleaning of the equipment housing. • 9.3.6 Equipment commissioning report(s) shall be provided for other equipment installed.
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These ESP Units do get Dirty and They do Need Maintenance.
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• 4” Prefilters that need to be cleaned on site or replaced with fresh clean filter from service providers inventory
• The same thing goes for the Mesh Filters that are in the system.
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Termination of a PCU
• This is what you want to see at the termination of a PCU.
Not This
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• Once this technology takes hold there will many people telling you, they are qualified. Are you comfortable with this gentlemen handling 6 of your $1,200.00 ESP cells.
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This Unit is Designed to Meet the Need to Abate Smoke and Odor in a Small, Cost- Effective Footprint.
• The claim is that it frees up valuable space, reduces capital costs and eliminates the need for a mechanical room or rooftop pollution control unit. In-hood integration with “Clean-In-Place” technology eliminates the hassle of remote service and maintenance. Reducing smoke and odor concerns in mixed-use living, retail and restaurant operations
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Example of a New Style Auto Scrubber
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Combi Vent
Odor Filter bank
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MobiChef
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Ventilated Ceiling
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New and future Demand Air systems with computerized control of all systems
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From infrared beams similar to garage
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To triple redundancy using thermostats, temperature probes, and laser beams, technology is evolving rapidly.
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In Summary
• We have come a long ways from Caveman days. Technologies are changing many aspects for the future of grease exhaust systems. We need to know what these systems can and cannot do and how it relates of both the design and maintenance of these systems. • Never let out of sight be out of mind. Diligence on your KEC programs will always be required
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Thank you!
Q & A
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NYC Air Pollution Control Code for Gas Fired Grill, Wood and Coal Fired Appliances
By Joel Berkowitz, Fireproofing Corp. of America
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47 RFMA 2020 March 8 ‐ 10, 2020
Regarding Char Broilers, the Legislation Reads:
• § 27. Subchapter 6 of chapter 1 of title 24 of the administrative code of the city of New York is amended by adding a new section 24-149.4 to read as follows: §24-149.4 Commercial char broilers. (a) Definitions. As used in this section: “New” means installed on or after the effective date of the local law that added this section. [May 6th, 2015] “Existing” means installed before the effective date of the local law that added this section.
• (b) No person shall operate any new commercial char broiler or any existing chain-driven commercial char broiler to cook more than eight hundred seventy-five pounds of meat, including but not limited to beef, lamb, pork, poultry, fish, or seafood, per week unless such commercial char broiler is equipped with an emissions control device that meets the requirements of the rules of the department.
• (c) On or after January 1, 2018, the commissioner may promulgate rules regulating emissions from: existing chain-driven commercial char broilers used to cook eight hundred seventy-five pounds or less of meat per week or existing under-fired commercial char broilers. (Burger Kings)
• (d) On or after January 1, 2020, the commissioner may promulgate rules regulating emissions from new commercial char broilers used to cook eight hundred seventy-five pounds or less of meat per week. (Everyone Else)
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Continued -
• (e) The operator of a commercial char broiler shall maintain records regarding the dates of installation, replacement, cleaning, and maintenance of any emissions control device. Such records shall be made available to the department upon request. • (f) The operator of a commercial char broiler that is not equipped with an emissions control device that meets the requirements of the rules of the department shall maintain records showing the amount of meat purchased per month. There shall be a presumption that all meat purchased in each month was cooked on a commercial char broiler. The records required pursuant to this subdivision shall be maintained for not less than one year and shall be made available to the department upon request. • (g) Notwithstanding any other provision this section, where a facility uses more than one commercial char broiler to cook meat, the amount of meat cooked per week shall be calculated for the purposes of this section based on the total amount of meat cooked on all commercial char broilers at the same facility.
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• On May 6th, 2015, the New York City Council and Mayor De Blasio passed a large amendment regarding solid fuel pollution control in the New York City Air Pollution Control Code. Restaurateurs, food service consultants, and building engineers should be aware of the new articles in reference to "cook stoves" (wood fired and coal fired commercial cooking appliances) and char broilers. • The NYC Air Pollution Control Code now officially defines "cook stoves" as: • [(19) Department] “Cook stove” means any wood fired or anthracite coal fired appliance used primarily for cooking food for onsite consumption at a food service establishment, as such term is defined in section 81.03 of the New York city health code. • § 28. Subchapter 6 of chapter 1 of title 24 of the administrative code of the city of New York is amended by adding a new section 24-149.5 to read as follows: §24-149.5 Cook stoves. (a) Definitions. As used in this section: “New” means installed on or after the effective date of the local law that added this section. • [May 6th, 2015] “Existing” means installed before the effective date of the local law that added this section.
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48 RFMA 2020 March 8 ‐ 10, 2020
Regulations Put in Place Include:
• (b) No person shall use a new cook stove for the preparation of food intended for on-site consumption or retail purchase without the use of an emission control device for odors, smoke and particulate matter that meets the requirements for such system as established by the rules of the department. • (c) No person shall use an existing cook stove unless such cook stove is in compliance by January 1, 2020, with the requirements for control systems established by the commissioner pursuant to subdivision (b) of this section.
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• 4.1.5 The responsibility for inspection, testing, maintenance, and cleanliness of the ventilation control and fire protection • of the commercial cooking operations shall ultimately be that of the owner of the system, provided that this responsibility has not been transferred in written form to a management company, tenant, or other party. • 4.1.6* All solid fuel cooking equipment shall comply with the requirements of Chapter 14.
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