Cooking equipment stands, chef's tables, counters, back bars, base cabinets and equipment of this nature may be placed on solid masonry bases. The equipment shall overhang the base at least two inches. Care must be taken to insure that it is entirely sealed and all cracks and crevices eliminated. Masonry bases shall be constructed to have a minimum height of at least two inches and be coved at the juncture of the platform and the floor with at least a 3/4 inch radius. Adjacent equipment shall not be sealed.
(Res. 97-01. Passed 8-21-97.)