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COMMERCIAL GAS SERVICES IN NEW YORK CITY
Restaurant Equipment Installation and Compliance Guide: Ensuring proper installation and compliance of restaurant equipment is essential for safety and operations. Here’s what business owners need to know to meet legal requirements for gas piping, fire suppression systems, and utility connections.
Key Compliance Steps for Gas-Fueled Cooking Equipment and Fire Suppression Systems
1. Gas Piping and Ansul System Installation
Alterations, relocations, or removals of any gas piping for commercial cooking equipment, along with the installation of Ansul fire suppression systems, must be performed by a Licensed Master Plumber. Additionally, range hood (Ansul) systems require installation by a Licensed Master Fire Suppression Piping Contractor, who will arrange a mandatory system test with an FDNY inspector.
2. Utility Activation Post-Inspection
Utility companies can only initiate gas services for commercial kitchens after successful FDNY inspections of Ansul systems and Department of Buildings (DOB) inspections of installed gas-powered cooking equipment. Business owners should work closely with contractors to ensure all utility services are ready before their opening date.
Important Considerations Before Applying
FDNY and Range Hood Requirements:
The FDNY inspects and regulates range hood installations in restaurants, cafeterias, and other commercial kitchens. Only licensed professionals may install range hoods and other required fire suppression and ventilation equipment.
Portable Fire Extinguishers:
FDNY regulations specify the type, number, and placement of portable fire extinguishers, based on the establishment’s structure and business type.
Step-by-Step Guide to Obtain Gas Service Authorization
Our gas installation service will ensure complete safety and gas system functionality for your home or business.
1. Hire Licensed Professionals and Submit Plans
Engage a registered architect or licensed engineer to submit plans to the DOB for the gas system installation. This is the first step toward securing gas service authorization.
4. DOB Gas Inspection
With the FDNY certification, the Master Plumber will request a DOB inspection. The DOB must inspect and approve all gas cooking equipment before authorizing the utility company to activate gas supply services.
2. Installation of Systems by Licensed Contractors
Upon plan approval, hire a Licensed Master Plumber and Licensed Fire Suppression Piping Contractor to install gas piping, cooking equipment, and the Ansul system. FDNY will then conduct inspections, including the review of portable fire extinguishers.
Note: Some equipment, like pizza ovens, may not require an Ansul system.
5. Final Gas Authorization
Upon DOB approval and FDNY certification, gas authorization is finalized through an online system accessible to utility companies to confirm compliance.
3. FDNY Approval and Documentation
After a successful inspection, the FDNY provides a certification letter, confirming that each Ansul valve installed has passed all required checks. This letter must be submitted to the DOB.
6. Scheduling Utility Services
Gas authorization does not mean automatic gas activation. The business owner or authorized representative must contact the utility provider to set up a gas meter, create an account, and schedule the service start date.
Gas Authorization: Restaurant Equipment
Work involving the alteration, rearrangement, relocation, or permanent removal of any gas piping for commercial cooking equipment, and Ansul fire suppression system valves, must be installed by a Licensed Master Plumber. Range-hood (Ansul) systems must be installed by a Licensed Master Fire Suppression Piping Contractor, who must also schedule to test the system in the presence of the FDNY inspector.
A utility company can only lawfully provide commercial customers with gas services after successful FDNY inspections of Ansul systems and Department of Buildings (DOB) inspections of installed gas-fueled cooking equipment. It is highly recommended that business owners work with their contractors to ensure that utility services needed to operate their kitchen equipment are available prior to their anticipated opening date.
Before you submit your application: FDNY inspects and regulates the installation of required range hoods for restaurants, cafeterias and other commercial cooking establishments. Installation of range hoods
and other required fire suppression/ventilation equipment must be done by a licensed professional.
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For specific legal requirements related to your establishment’s construction, consult a licensed New York State professional. Major construction and alteration work typically requires the involvement of a registered architect or licensed engineer.
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