BIL 139 Draft 01 2010-2012 - Laserfiche WebLink

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(2) Fires for recreational, decorative, or ceremonial purposes; (3) Fires to abate a fire hazard; (4) Fires for the prevention or control of disease or pests; (5) Fires for the training of Firefighting personnel; (6) Fires for disposal of dangerous materials; (7) Fires for residential bathing purposes; (8) Agricultural Fires Except for closed incinerators approved by the State Health Department, private incineration is prohibited by State health laws. The following control of open fires as defined in 10.11.1 (1) through 10.11.1 (8), shall be as follows: 1. Fires for the cooking of food. (a) Persons responsible for large open fires not contained within an appliance, such as an "Imu ", shall telephone the Fire dispatch center on the non - emergency number at least 15 minutes before the lighting of such fires. (b) Persons responsible for fires that use smoke as a method of cooking or curing, such as a "smoke house ", shall telephone the Fire dispatch center on the non - emergency number at least 15 minutes before lighting of such fires. (c) For open fire cooking operations with service to and subject to the general public, the following shall apply: - Open flame cooking operations shall be conducted under a non - combustible covering. All structures shall be properly anchored/ secured. - Cooking operations shall not be located less than 10 feet from any building. - Open flame cooking appliances shall not be located less than 10 feet from the general public. Means of protection, such as a protective barrier shall be approved by the AHJ. - Cooking operations shall not be located less than 20 feet from any exiting system. - Open flame cooking operations shall not be located less than 25 feet from trash, brush, or other combustible waste. - Cooking equipment using flammable liquids or gasses shall not be used less than 25 feet from any outside ignition sources, (vehicles, generators, electrical panels, etc.) and not less than 25 feet from any other tent or temporary structures. - Flammable gas cylinders used in cooking operations shall be listed for that use. Spare flammable gas cylinders shall not exceed 5 gallons water capacity in any 1 tenant space. - Spare flammable liquid containers shall not exceed 1 gallon capacity. Containers shall be stored in a well ventilated area and shall be kept at least 10 feet away from any open flame, ignition source, and the general public. Maximum storage quantity is 1 gallon per appliance. Flammable liquid storage containers shall be listed for that use. - All flammable liquid or gas fueled cooking appliances shall be listed for that use.