Cooking and Food Warming Requirements
General Requirements
• Provide list of all devices and booths location number being used to cook or warm food on the show floor well in advance
• Supply Manufacturer spec sheets for cooking devices
• All cooking devices shall be Listed by an organization concerned with evaluation of products that state the equipment, material, or service meets appropriate designated standards or has been tested and found suitable for a specified purpose and acceptable to the authority having jurisdiction. (Ex. UL, EL, etc.)
• The equipment shall be kept at a horizontal distance of not less than 24 in. (610 mm) from any combustible material.
• The devices shall be isolated from the public by not less than 48 in. (1220 mm) or by a barrier between the devices and the public.
• A Certified 2A:10BC (or greater) fire extinguisher within the booth for each device.
• Certified Class K extinguisher in booths cooking with combustible oils or solids
Portable equipment
Portable cooking equipment that is not flue-connected shall be permitted only as follows:
• Equipment used only for food warming provided that precautions satisfactory to the authority having jurisdiction are taken to prevent ignition of any combustible materials.
1. EX. Sterno is acceptable when used properly. Proper use is one or two small cans per chafing dish
2. EX. Three or more cans under a pot, pan, wok, etc... is no longer warming and is now considered cooking, which is NOT Permitted.
• Cooking equipment that has been listed in accordance with UL 197 or an equivalent standard for reduced emissions provided the appliance is Listed for the type of food being cooked. (Ex. Raw Proteins) Prior approval from the authority having jurisdiction required.
• A fire watch may be provided in lieu of automatic suppression and/or flue connection with prior approval from the Orange County Fire Marshal.