(a) Scope. The scope of this Section includes:
(1) All types of commercial cooking equipment that uses rendered animal fat, vegetable shortening, and other such oily matter that produces grease-laden vapors and are used at any outdoor festival or gathering in the Village; and
(2) Cooking equipment used in fixed, mobile, or temporary concessions, such as, but not limited to, trucks, busses, trailers, pavilions, tents, or any form of roofed enclosure shall comply with this Section, in addition to NFPA 96 and its referenced materials.
(b) Operation and Use; Emergency Procedures.
(1) Any person using and/or operating any approved cooking equipment shall be properly trained in its use and operation. Training shall be current and documented. Training shall include, but not be limited to, cooking under normal situtations. In addition, training shall include procedures for an emergency shut down in the event of a fire or other emergency.
(2) Emergency procedures shall include, but not be limited to:
a. Evacuating the immediate area.
b. Notifying the proper authorities (Use of 911).
c. Proper use of portable fire extinguishers.
d. Shutting off the main fuel supply - plainly identified.
(3) Emergency shut down procedures shall be legible and permanently and conspicuously located on/in the unit at all times during operation.
(c) Equipment to be Attended. The cooking equipment shall be attended at all times by a competent trained person of at least eighteen (18) years of age.
(d) Location. The location of the cooking unit, unless contained within a vehicle, trailer or roofed enclosure, shall be a minimum of ten (I0) feet away from any displays, tents, buildings, or other combustibles.
(e) Fire Protection. In addition to units that may include fire protection systems, portable fire extinguishers are required per NFPA 1, 10 and 58 (most current editions), as follows:
(1) NFPA 1 Fire Code: Chapter 13 Fire Protection Systems, Chapter 13.6.7 Fire Extinguishers provided for the protection of cooking appliances that use combustible cooking media (vegetable or animal oils/fats) shall be listed and labeled for Class K fires.
(2) NFPA 10 Standards for Portable Fire Extinguishers: Chapter 6.6 Installation for Class K Hazards. Class K fire extinguishers shall be provided for hazards where there is potential for fires involving combustible cooking media (vegetable or animal fats/oils).
(f) Notification. Any user of such equipment shall notify the Fire Department when the cooking equipment will be used within the Village of Edgar. Notification shall be at a minimum forty-eight (48) hours in advance.
(g) Owner's Responsibility. It is the responsibility of the owner of the cooking unit to ensure that proper training has been provided, emergency procedures are mounted, and that all required equipment is included and maintained in accordance with applicable codes, including the proper type and size of portable fire extinguishers).