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OTCR EPA Violations Solid Fuel Cooking Pollution Control Smoke NYC Restaurant
Since May 6th, 2015, the New York City Council, in collaboration with Mayor De Blasio, has enacted significant amendments to the New York City Air Pollution Control Code. These changes specifically target solid fuel pollution control, a crucial aspect for Master Fire Prevention’s oversight. Understanding these regulations is paramount for Master Fire Prevention and stakeholders in the fire safety industry, particularly concerning “cook stoves” (wood-fired and coal-fired commercial cooking appliances) and char broilers.
Under these amendments, “cook stoves” are now formally defined as appliances primarily used for cooking food onsite at food service establishments. The regulations distinguish between “new” and “existing” cook stoves:
“New” cook stoves, installed after May 6th, 2015, must incorporate emission control devices meeting departmental standards for odors, smoke, and particulate matter.
“Existing” cook stoves, installed before May 6th, 2015, must comply with control system standards set by the commissioner by January 1, 2020.
Regarding char broilers, the legislation outlines specific regulations for both new and existing installations:
“New” commercial char broilers, installed after May 6th, 2015, must be equipped with emissions control devices adhering to departmental rules if used to cook more than 875 pounds of meat per week.
“Existing” commercial char broilers, installed before May 6th, 2015, must adhere to emissions regulations if exceeding the weekly meat cooking limit.
The commissioner may establish rules for regulating emissions from certain types of char broilers from January 1, 2018, and January 1, 2020, onwards.
Operators of commercial char broilers must maintain detailed records regarding installation, replacement, cleaning, and maintenance of emissions control devices, as well as records of meat purchases if emissions control devices are not installed.
Compliance with regulations is determined by the total meat cooked per week across all char broilers if multiple units are used within a facility.
These regulations are essential for ensuring environmental compliance and mitigating air pollution risks associated with solid fuel-burning cooking appliances and char broilers. It is crucial for Master Fire Prevention and relevant stakeholders to thoroughly understand and enforce these regulations to uphold fire safety standards and contribute to improved air quality across New York City.
You can read about the laws governing smoke from solid fuel cooking in New York City Commercial Kitchens here ON THE DEPARTMENT OF BUILDINGS WEBSITE.
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Remember, when it comes to safety and compliance, especially with respect to solid fuel cooking, and having pollution control units such as a SMOG HOG electrostatic precipitator operating at peak performance, Master Fire Prevention has the experience and the resources to get your commercial cooking operation up and running safely and compliantly.