{"data":{"id":"us-nyc/n.y.c.-admin.-code-fc-609","jurisdiction":"us-nyc","citation":"N.Y.C. Admin. Code § FC 609","heading":"Section FC 609: Commercial Cooking Systems","body":"609.1 General.\n\nCommercial cooking systems shall be designed, installed, operated and maintained in accordance with this section.\n\n609.2 Unlawful operation.\n\nIt shall be unlawful to operate a commercial cooking appliance that generates smoke or grease-laden vapors, smoke or fumes:\n\n1. without a permit for the operation of the commercial kitchen in which the commercial cooking appliance is installed.\n\n2. when the appliance is not an approved commercial cooking appliance.\n\n3. when the appliance is a portable fueled device, unless otherwise authorized by the department.\n\n4. without an approved, lawfully-installed and tested fire extinguishing system.\n\n5. without an approved and lawfully-installed exhaust system.\n\n6. without the required grease filters.\n\n7. when its fire extinguishing system or exhaust system is out of service.\n\n8. when the operation of a commercial cooking appliance is unsafe due to excessive grease accumulation on or in such appliance or in the commercial cooking exhaust system.\n\n609.3 Supervision.\n\nCommercial cooking appliances shall be attended at all times while in operation. A person holding a certificate of fitness shall supervise commercial cooking system cleaning and fire protection.\n\n609.3.1. Cleaning of commercial cooking exhaust system.\n\nCommercial cooking exhaust systems shall be cleaned by a company holding a company certificate and persons employed by such company who hold a certificate of fitness, except that ductless hoods may be inspected and cleaned by the owner or trained and knowledgeable employees of the owner.\n\n609.3.1.1 Commercial cooking cleaning company.\n\nIt shall be unlawful for any person engaged in the business of inspecting and cleaning commercial cooking exhaust systems as required by the provisions of this code to perform such services without a commercial cooking exhaust system servicing company certificate. Such cleaning company shall possess the vehicles, tools, equipment and supplies required to perform such services.\n\n609.3.1.2 Certificate of fitness.\n\nAll persons engaged in the cleaning of commercial cooking exhaust systems, including any individual who assists such persons, shall hold a certificate of fitness for that purpose.\n\n609.3.2 Commercial cooking fire extinguishing system.\n\nFire extinguishing systems protecting commercial cooking systems in accordance with FC 904 shall be maintained in accordance with FC 904.5 by a master fire suppression piping contractor holding a certificate of fitness in accordance with FC 901.6.3.\n\n609.4 Commercial cooking appliances.\n\nCommercial cooking appliances shall be designed and installed in accordance with FC 609.4.1 through 609.4.3.\n\n609.4.1 Design and installation.\n\nCommercial cooking appliances requiring a fire extinguishing system shall be designed and installed in accordance with the construction codes, including the Mechanical Code and Fuel Gas Code, and the Electrical Code. Commercial cooking appliances shall not be relocated, or replaced with appliances utilizing a different power source, change in gas valve, or other change affecting the design of the commercial cooking fire extinguishing system, without prior department approval.\n\n609.4.1.1 Deep fat fryers.\n\nDeep fat fryers shall be designed and installed in accordance with this section.\n\n609.4.1.1.1 Separation.\n\nDeep fat fryers shall be separated from any adjacent cooking equipment that uses an open flame by:\n\n1. A separation distance of at least 16 inches (406 mm); or\n\n2. A 16-inch (406-mm) high by 1/8-inch (3.2-mm) thick steel baffle permanently attached to the longer of the two adjacent cooking appliances. The baffle shall extend to the full depth of the cooking equipment to which it is attached; or\n\n3. A combination of separation distance and baffle height equal to at least 16 inches.\n\n609.4.1.1.2 High-limit controls.\n\nDeep fat fryers shall be equipped with an independent high-limit control in addition to the adjustable operating control (thermostat). Such high-limit control shall be designed and installed to shut off the fuel supply, including electrical energy, when the temperature of the fat 1 inch (25 mm) below the liquid surface reaches a temperature of 475°F (246°C). All high-limit controls shall be replaced every 3 years with a new or rebuilt device certified by the manufacturer to activate at the designated temperature of 475°F (246°C).\n\n609.4.1.2 Solid fuel burning appliances.\n\nCommercial cooking appliances burning solid fuel shall be installed on floors of noncombustible construction that extend 3 feet (914 mm) from the cooking equipment in all directions. Cooking equipment burning solid fuel shall not be installed within 3 feet (914 mm) horizontally of combustible surfaces or construction, or within 6 feet (1829 mm) vertically of such surfaces or construction.\n\n609.4.2 Solid fuel commercial cooking operations.\n\nSolid fuel commercial cooking operations shall additionally comply with the requirements of FC 609.4.2.1 through 609.4.2.5. Unless otherwise approved by the Department of Buildings, the burning of solid fuel, such as briquettes, mesquite, hardwood, or charcoal, in commercial cooking appliances shall be allowed only for purposes of flavor enhancement. The use of solid fuel for flavor enhancement shall be in accordance with NFPA 96, including the use of a listed smoker box.\n\n609.4.2.1 Solid fuel storage.\n\nSolid fuel used for commercial cooking operations shall be stored in accordance with FC 315.7.\n\n609.4.2.2 Lighting.\n\nSolid fuel shall be ignited with a match or other approved means. Combustible or flammable liquids shall not be used. Matches shall not be stored in the immediate vicinity of cooking equipment.\n\n609.4.2.3. Handling.\n\nSolid fuel shall be added to the fire in a safe manner and only in quantities that will not create a flame higher than required. Long-handled tongs, hooks and other required devices shall be provided and used in order to safely add fuel, adjust the fuel, position and control the fire without having to reach into the fire box.\n\n609.4.2.4 Water supply.\n\nA water supply with a flexible hose shall be readily available to solid fuel commercial cooking appliances and masonry ovens to cool down any fire that becomes too hot and to completely extinguish any fire at the conclusion of cooking operations. The water source shall be a fixed pipe system with a hose of adequate length to reach to the combustion and cooking chambers of the appliance. The nozzle shall be equipped with a manual shutoff device, and shall be of the type to provide a fine to medium spray. A full flow or strong stream shall not be used to cool down and extinguish any cooking fire.\n\n609.4.2.5 Spent fuel.\n\nSpent fuel, ash, cinders and other fire debris shall be removed from the fire box at regular intervals, but at least once a day, and, once removed, shall not be stored indoors. Adequate long handle rakes, hoes, scrapers and shovels shall be provided for such removal. When being removed from the fire box, the spent fuel shall be wetted down and cooled with water from the required water supply. Metal containers with covers shall be used when transporting such spent fuel removal. Such metal containers shall be of a minimum 16 gauge construction and shall be limited in size to a capacity not exceeding 20 gallons (75.7 L), so as to facilitate easy handling by any employee assigned to the task and to enable such containers to easily pass through any door or passageway. The spent fuel shall be placed outdoors in a dumpster or heavy metal container with a lid or cover used exclusively for this purpose and kept closed at all times. Such dumpster or container shall be kept separate from combustible construction, combustible materials and combustible waste.\n\n609.4.3 Movable commercial cooking appliance markings.\n\nThe designated location for movable (wheeled) commercial cooking appliances shall be outlined on the floor in durable 1-inch (25-mm) wide yellow line markings or other approved means. Such location shall be determined in relation to the location of the fire extinguishing system nozzle protecting such movable commercial cooking equipment. The owner or operator of a commercial cooking system shall ensure that each movable appliance is positioned at its designated location before commencing cooking.\n\n609.5. Commercial cooking exhaust system.\n\nCommercial cooking exhaust systems, including the hood, grease filters, ducts, exhaust fans and emission control devices, shall be designed and installed in accordance with the construction codes, including the Mechanical Code, the Electrical Code and this code.\n\n609.5.1 Design and installation.\n\nCommercial cooking exhaust systems shall be designed and installed in accordance with FC 609.5.1.1 through 609.5.1.5.\n\n609.5.1.1 Exhaust hoods.\n\nCommercial cooking systems shall be equipped with a Type I hood suitable for commercial cooking appliances in accordance with Mechanical Code. Prefabricated hoods shall be of a type for which a certificate of approval has been issued in accordance with FC 112 and the rules. \n\t\t\t\t\t\t\t\t\t\t\t\t\tExhaust hoods shall not be painted and scratch protection sheeting shall be removed.\n\n609.5.1.2 Exhaust ducts.\n\nCommercial cooking exhaust ducts shall be provided with clean out openings in accordance with Mechanical Code, to allow for cleaning and other maintenance. The department may require installation of additional access panels when the department determines, based on a report from a commercial cooking exhaust system cleaning company or other good cause, that there is inadequate access to conduct a proper cleaning of the system. The department shall give the owner notice and an opportunity to be heard prior to ordering compliance with any such determination; evaluate objections asserted on the basis on engineering considerations and impracticability; and address proposed alternatives.\n\n609.5.1.3 Emission control devices.\n\nWhen required by the Air Pollution Code, commercial cooking systems shall be equipped with a precipitator or other emission control device of a type for which a certificate of approval has been issued in accordance with FC 112 and the rules.\n\n609.5.1.4 Ductless hoods.\n\nDuctless hoods shall be of a type for which a certificate of approval has been issued in accordance with FC 112 and the rules.\n\n609.5.1.5 Grease filters.\n\nGrease filters shall be of a type for which a certificate of approval has been issued in accordance with FC 112 and the rules.\n\n609.5.2 Operation.\n\nCommercial cooking exhaust systems shall be operated in accordance with FC 609.5.2.1 through 609.5.2.5.\n\n609.5.2.1 Operation during cooking.\n\nThe exhaust system shall be in operation at all times whenever a commercial cooking appliance is in use. The exhaust system shall continue to operate as designed in the event of an automatic or manual activation of the fire extinguishing system, with the exception of any emission control device designed to shut off in the event of fire.\n\n609.5.2.2 Maintenance of airflow.\n\nThe required rate of exhaust airflow for the commercial cooking exhaust system shall be maintained at all times. Fixed air supply openings installed to provide make-up air for air exhausted through the exhaust system shall not be restricted by covers, dampers, or any other means that would reduce the operating efficiency of the exhaust system. The department may require that the exhaust system be tested in accordance with the Mechanical Code if, upon inspection, the exhaust airflow appears to be insufficient to allow proper exhausting of grease vapors, steam, fumes, smoke and/or odors.\n\n609.5.2.3 Grease filters.\n\nApproved grease filters shall be in place in the proper position at all times when cooking appliances are in use.\n\n609.5.2.4 Grease extractors.\n\nWhen installed, grease extractors and other grease removal devices, equipment and systems shall be operated at all times while cooking equipment is in use.\n\n609.5.2.5 Combustible materials.\n\nCombustible materials shall not be placed on the exhaust hood, other than the required proof of compliance.\n\n609.5.3 Cleaning and other maintenance.\n\nThe entire exhaust system, including exhaust hoods, grease filters, grease extractors, exhaust ducts, exhaust fans, emission control devices, and other exhaust system components, shall be inspected and cleaned in accordance with FC 609.5.3.1 through 609.5.3.6.\n\n609.5.3.1 Frequency of exhaust system inspection.\n\nThe entire exhaust system shall be inspected with a minimum frequency as set forth in FC Table 609.5.3.1, except as otherwise provided in the rules:\n\nFC Table 609.5.3.1 Commercial Cooking Exhaust System Inspection\n\nType of Commercial Cooking or Cooking Device / Equipment / System \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ta\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMinimum Frequency of Inspection\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tQualifications\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAll commercial cooking exhaust systems, except ductless hoods\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery 3 months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tApproved cleaning company\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDuctless hoods\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tIn accordance with the terms and conditions of the certificate of approval and the manufacturer's instructions but not less than once every three months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTrained/knowledgeable person\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGrease filters\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tDaily\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTrained / knowledgeable person\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHigh-volume cooking\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tWeekly\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTrained / knowledgeable person\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery three months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tApproved cleaning company\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSolid fuel cooking\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMonthly\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTrained / knowledgeable person\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCommercial cooking appliance exhaust flue\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAnnually\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTrained / knowledgeable person\n\na. Emission control devices shall be inspected in accordance with the inspection frequency for the commercial cooking system for which the device has been installed.\n\n609.5.3.2 Cleaning of grease filters and other grease removal devices.\n\nGrease filters and other grease removal devices associated with a commercial cooking system shall be cleaned in accordance with FC 609.5.3.2.1 through 609.5.3.2.3.\n\n609.5.3.2.1 Grease filters.\n\nGrease filters shall be inspected daily by a trained and knowledgeable person, and cleaned as necessary by such a person, but at least once a month. Additionally, grease filters shall be cleaned at the end of the workday when high-volume cooking is being conducted and/or when grease accumulation exceeds 1/8 inch (3.175 mm) as measured by a depth gauge comb or other approved device.\n\n609.5.3.2.2 Charcoal grease filters.\n\nCharcoal filters in emission control devices shall be replaced by a person holding a certificate of fitness for emission control device cleaning, in accordance with the terms and conditions of the certificate of approval, if specified therein, or the manufacturer's instructions, but not less than once every 3 months.\n\n609.5.3.2.3 Grease removal devices.\n\nGrease traps, grease extractors and other grease removal devices, equipment and systems shall be cleaned by a trained and knowledgeable person, as necessary, in accordance with manufacturer's instructions, but at least once a week for grease traps and at least once a month for all other types of devices.\n\n609.5.3.3 Exhaust system cleaning.\n\nThe commercial cooking exhaust system, including the hood, ducts, fans and air emission control devices, shall be cleaned by an approved cleaning company in accordance with the following requirements, except as otherwise provided in the rules:\n\nFC Table 609.5.3.3 Commercial Cooking Exhaust System Cleaning\n\nType of Commercial Kitchen\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCleaning Required\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMinimum Frequency of Cleaning\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tHigh-volume cooking\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAll hoods; all exhaust ducts and fans for a distance of 3 floors above such kitchen; all exhaust duct elbows and other horizontal portions on all floors; and all emission control devices\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery 3 months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tExhaust ducts and fans on floors more than 3 floors above such kitchen \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery 3 months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAll other commercial kitchens\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAll hoods; all exhaust ducts and fans for a distance of 3 floors above such kitchen; all exhaust duct elbows and other horizontal portions on all floors; and all emission control devices\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery 3 months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tExhaust ducts and fans on floors more than 3 floors above such kitchen\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEvery 6 months\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAll commercial kitchens\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAll affected areas. Such cleaning shall not replace the regularly scheduled cleaning (and the existing frequency of cleaning shall be maintained) unless a complete cleaning of the commercial cooking system (as set forth above) is conducted\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAdditional cleaning when grease accumulation in the commercial cooking exhaust system exceeds 1/8 inch (3.175 mm)\n\n609.5.3.4 Standard for cleaning.\n\nSurfaces shall be cleaned to bare metal. The powder residue or other foreign substance left by saponifying agents or other cleaning materials shall be removed. Flammable cleaning fluids shall not be used. Cleaning fluids shall not be applied to fusible links or other detection devices of the fire extinguishing system.\n\n609.5.3.5 System deactivation.\n\nUnless necessary to accomplish cleaning, components of the fire extinguishing system shall not be rendered inoperable during the cleaning process. If electrical switches, detection devices, or other components of the fire extinguishing system must be deactivated during the cleaning process, such deactivation shall be performed by a licensed master fire suppression piping contractor. Immediately upon completion of the cleaning process the licensed master fire suppression piping contractor shall restore the system to good working order. Electrical switches that may be accidentally activated during the cleaning process shall be electrically locked out during such process.\n\n609.5.3.6 Responsibility.\n\nThe owner shall ensure that the commercial cooking exhaust system is inspected, cleaned and serviced by a commercial cooking cleaning company holding a commercial cooking exhaust system servicing company certificate as required by this section. The commercial cooking cleaning company shall be responsible for inspecting, cleaning and servicing the commercial cooking exhaust system in accordance with the standards and requirements of this section. The owner shall be responsible for the owner's cleaning of a commercial cooking system when such cleaning is authorized by this section and shall be held to the same standard as a commercial cooking cleaning company.\n\n609.5.3.7 Proof of compliance.\n\nThe approved commercial cooking cleaning company shall document its cleaning of the commercial cooking exhaust system by affixing to each exhaust hood the proof of compliance approved for such purposes, and in such other manner as may be required by the rules.\n\n609.5.4 Exposed ducts.\n\nCommercial cooking exhaust system ducts not concealed within walls and ceilings shall be periodically inspected for defects, and defective ducts repaired or replaced to maintain their integrity. The inspection shall include the condition of the insulation, and confirm the absence of deterioration or cracking of the duct, which would allow the release of grease vapors, steam, fumes, smoke or odors.\n\n609.6 Commercial cooking fire extinguishing systems.\n\nCommercial cooking appliances shall be protected by a commercial cooking fire extinguishing system in accordance with the Building Code and FC 904.\n\n609.6.1 Acceptance testing.\n\nCommercial cooking fire extinguishing systems shall be subject to an acceptance test in accordance with FC 904.3.8.\n\n609.6.2 Periodic inspection.\n\nA visual inspection of a commercial cooking fire extinguishing system shall be conducted at least once a month by a trained and knowledgeable person in accordance with FC 904.5.1 to confirm that the system appears to be in good working order, including the following conditions:\n\n1. The fire extinguishing system is intact and undamaged, including the extinguishing agent container, system piping, nozzles and protective nozzle caps.\n\n2. The fire extinguishing system is charged and operational. Check the pressure gauge and/or control head (on a wet chemical system) to confirm that system is operational and the extinguishing agent has not been discharged. On other systems monitored by a fire alarm system, check the fire alarm system control panel to confirm that there are no supervisory or trouble signals.\n\n3. The fusible links or other heat detection devices are not coated with grease.\n\n4. Any movable commercial cooking appliances are in position under the proper fire extinguishing system nozzle, in accordance with approved floor markings, so that the nozzles are centered over the commercial cooking appliance.\n\n5. Access to the manual activation device for the commercial cooking fire extinguishing system is not obstructed and the tamper indicator is intact.\n\n6. The maintenance tag is in place for the commercial cooking fire extinguishing system and has not expired.\n\n609.6.3 Inspection, testing and other maintenance by certificate of fitness holder.\n\nA master fire suppression piping contractor holding a certificate of fitness for fire extinguishing systems, who is trained and knowledgeable in the installation, operation and maintenance of the specific fire extinguishing system, shall inspect, test, service and otherwise maintain such system in accordance with FC 904.5.2.\n\n609.7 Signage.\n\nThe following signage, legibly printed and laminated or framed under a clear glass or plexiglas cover, shall be posted in accordance with FC Table 609.7 at a conspicuous location near the entrance to each kitchen or other separate cooking area that is a commercial kitchen.\n\nFC Table 609.7 Commercial Cooking Fire Extinguishing and Exhaust System Signage\n\nContent of Sign\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tMinimum Size\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tLocation\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPurpose\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tExhaust system diagram (origin, run, and terminus of the exhaust system)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t8 1/2\" x 11\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tImmediately outside of main entrance to each kitchen\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAssist firefighting personnel\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tLocation of emission control devices (type, model and exact location)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3\" x 5\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAdjacent to exhaust system diagram \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAssist firefighting personnel\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tIdentification of emission control device, including, if applicable, high voltage warning in accordance with the Electrical Code\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3\" x 5\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tOn or adjacent to each emission control device\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAssist firefighting personnel\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tOperation/maintenance (approved summary of operating and cleaning instructions)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t8 1/2\" x 11\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tImmediately inside main entrance to each kitchen\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKitchen staff instructions\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tInstructions for fire extinguishing system manual activation \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3\" x 5\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAdjacent to each manual activation device\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKitchen staff instructions\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tPortable fire extinguisher warning sign (to activate fire extinguishing system prior to portable fire extinguisher use)\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t3\" x 5\"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tAdjacent to each kitchen portable fire extinguisher\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKitchen staff instructions\n\n609.8 Staff training.\n\nThe owner or operator of a commercial cooking system shall train all staff, at time of employment, in the proper procedure for the use and cleaning of all grease removal devices, including the cleaning or replacement of grease filters, and the manual operation of the commercial cooking fire extinguishing system. Refresher training shall be provided at least once every 6 months.\n\n609.9 Portable fire extinguishers.\n\nEach commercial kitchen shall be provided with one or more Class K portable fire extinguishers, which shall be readily available for use in the cooking area but in any event no further than 30 feet (9144 mm) of travel distance from any commercial cooking appliance.\n\n609.9.1 Deep fat fryers.\n\nWhen deep fat fryers are installed in a commercial kitchen, additional Class K portable fire extinguishers shall be provided, as follows:\n\n1. For up to four fryers individually having a maximum cooking medium capacity of 80 pounds (36.3 kg) and a maximum surface area of 6 square feet (0.56 m\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t): One Class K portable fire extinguisher having a minimum 1 1/2 gallon (6 L) capacity.\n\n2. For every additional group of up to four fryers, individually having a maximum cooking medium capacity of 80 pounds (36.3 kg) and a maximum surface area of 6 square feet (0.56 m\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t) each: One additional Class K portable fire extinguisher having a minimum 1 1/2 gallon (6 L) capacity.\n\n3. For individual fryers having a maximum cooking medium capacity exceeding 80 pounds (36.3 kg) or 6 square feet (0.56 m\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t2\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t) in surface area: Provide Class K portable fire extinguishers in accordance with the portable fire extinguisher manufacturer's recommendations.\n\n609.9.2 Solid fuel cooking equipment.\n\nWhen solid fuel cooking equipment is installed in a commercial kitchen, additional Class K portable fire extinguishers shall be provided, as follows:\n\n1. For equipment with individual fireboxes of 5 cubic feet (0.14 m\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t) or less in volume: One Class K portable fire extinguisher having a minimum 2 1/2 gallon (9 L) capacity, or two Class K portable fire extinguishers having a minimum 1 1/2 gallon (6 L) capacity.\n\n2. For equipment with fireboxes exceeding 5 cubic feet (0.14 m\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t3\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t): Provide Class K portable fire extinguishers in accordance with the portable fire extinguisher manufacturer's recommendations.\n\n609.10 Recordkeeping.\n\nA record shall be maintained of the following commercial cooking system maintenance in accordance with FC 107.7:\n\n609.10.1. Commercial cooking appliances.\n\nThe owner of a commercial cooking system shall maintain records of any required inspection and other maintenance of commercial cooking appliances, including the replacement of deep fat fryer high-limit controls as required by FC 609.4.1.1.2, and the cleaning of cooking appliance exhaust flues.\n\n609.10.2 Commercial cooking exhaust system.\n\nThe owner of a commercial cooking system shall keep records of each required inspection and cleaning conducted by a person in the owner's employ, including the date of each required inspection and each cleaning or replacement of the grease filters, and the date of each inspection and cleaning by an approved cleaning company. Approved cleaning companies shall keep such documentation of the cleaning of the exhaust system, including conditions existing prior to and after cleaning, as may be required by the rules.\n\n609.10.3 Commercial cooking fire extinguishing system.\n\nThe date and cause of each activation of the commercial cooking fire extinguishing system, and the date of each inspection, testing and servicing of such system in accordance with FC 904.5 and the rules.\n\n609.10.4 Portable fire extinguishers.\n\nThe date of each inspection and servicing of the portable fire extinguishing system as required by FC 906. Such recordkeeping shall be made as entries on the department-issued tag affixed to each portable fire extinguisher in accordance with FC 906 and the rules or as otherwise authorized therein.","path":["New York City Administrative Code","Title 29","Chapter 2: New York City Fire Code"],"source_url":"https://files.amlegal.com/pdffiles/NewYorkCity/Admin/XML.zip","current_through":"Local Law 2026/135 (enacted August 31, 2026)","vintage":"","retrieved_at":"2026-09-06T02:48:57Z","sha256":"e050197a5e45b19a29d2c9ca676ba40ead39a60c4f1bd8f9e056dc49a7113eb3","source_id":"us-nyc","stale":true,"prev":"us-nyc/n.y.c.-admin.-code-fc-608","next":"us-nyc/n.y.c.-admin.-code-fc-610"},"notice":"GroundRules: Original legal text. Not legal advice."}