HEATING AND COOKING EQUIPMENT:
1. General ‐ Heating and cooking equipment shall be in accordance with the Mechanical Code or
shall be as approved by the Fire Chief.
2. Vents ‐ Gas, solid, and liquid fuel burning equipment shall be vented to the outside air by means
of a flue or vent approved for use with the type of equipment used and in such a manner that all
portions of the tent, canopy or temporary membrane structure are 12 inches (305 mm) or more
from the flue or vent. Vents for solid fuel burning equipment shall be equipped with spark
arresters having openings not exceeding 1/4 inch (6.4 mm) wire mesh.
3. Locations ‐
a. Gas, solid and liquid fuel‐burning cooking equipment located outside of a tent that
produces sparks or grease vapors shall not be located within 20 feet of such structures
b. Tents, when cooking is being performed, shall be separated from other temporary
membrane structures, tents, or canopies by 20 feet.
c. Heating and cooking equipment shall not be located within 10 feet (3,048 mm) of exits,
aisles, passageways or combustible materials.
4. Cooking Equipment ‐
a. All cooking equipment shall be of an approved type.
1. No white gas or kerosene fuel stoves will be allowed.
b. Butane or propane equipment shall conform to the following:
1. The maximum size for liquid petroleum gas (LPG) tanks used inside of
booths is 12 pounds at one time. The tank must be far enough away from
the stove to be safely shut off in case of fire; not under the table, with the
stove on top (CFC 8184.108.40.206).
2. Each inside cooking appliance may have a maximum of 12 pounds of LPG
fuel stored outside of the booth, separated at least 20 feet from the other
3. Cooking equipment used outside of the booth may have larger quantities
only when approved by the Fire Marshal.
4. Manifolding of LPG tanks shall be approved by the Fire Marshal.
5. Tanks shall have a shut‐off valve.
6. Stove must have an ON/OFF valve.
7. Hoses must be of a type approved for use with the fuel and the equipment.
8. The LPG tank shall be 10 feet from any ignition sources, such as appliances.
Ensure both the tank and hose are protected from physical damage.
9. Tank must be protected from damage and secured in an upright position.
10. No storage of extra of propane tanks will be allowed in the booths.
11. Turn off the tank when not in use.
c. Each vendor shall test the hose connections with a soap and water solution to ensure no
leaks are present.
d. A minimum of 16 inches shall be provided between deep frying appliances/woks and other
open flame devices (NFPA 96).
I have read and understand the above City of Redding Fire Marshall guidelines, and I
(and my team) agree to adhere to them during the event.
Signature of Chief Cook: _________________________________________ Date: ____________________