Brewster, N.Y., Code of Ordinances ch. 148 (eCode360 ed. 2026) § 148-29
Cooking and refrigeration
Operative Text
A. General requirements. (1) Each dwelling unit shall be provided with appropriate cooking and refrigeration equipment. (2) Cooking and refrigeration equipment shall be maintained in good operating condition. (3) Gas-burning cooking equipment shall be permanently fastened and connected in place. Gas-supply connection to such equipment shall be made with pipe or tubing of solid metal. (4) Solid-fuel-burning cooking equipment shall be appropriately vented. B. Communal cooking and dining facilities. Communal kitchens and dining rooms shall comply with the following requirements: (1) Communal kitchens shall contain at least one kitchen sink, at least one kitchen gas or electric stove equipped with an oven and not fewer than four top burners and at least one electric or gas-type refrigerator with adequate food-storage capacity, but in no case less than eight cubic feet nominal size. (2) Dining space and eating facilities where provided in the kitchen area shall comply with the requirements for communal dining rooms. (3) Communal dining rooms shall contain at least one dining chair and two linear feet of dining space for each occupant permitted in a dining room at any particular time.
Section 148-29 of Brewster, N.Y., Code of Ordinances ch. 148 establishes baseline standards for cooking and refrigeration in dwelling units. Every unit must have appropriate cooking and refrigeration equipment kept in good working order, with gas appliances permanently connected via solid-metal piping and solid-fuel equipment properly vented. Where communal kitchens and dining rooms are provided, the rule sets specific minimums for equipment—including a stove with at least four burners and an oven, a refrigerator of no less than eight cubic feet, and a kitchen sink—as well as defined dining space per occupant.
Plain English — not legal advice.
Operators of residential properties subject to Brewster, N.Y., Code ch. 148 § 148-29 generally ensure that every dwelling unit is equipped with functioning cooking and refrigeration appliances and that those appliances are kept in good operating condition throughout the tenancy. Gas-burning cooking equipment must be permanently fastened and connected with solid-metal pipe or tubing, and solid-fuel equipment must be properly vented. Landlords who provide communal kitchens and dining rooms typically verify that those spaces meet the specific equipment minimums and per-occupant dining space requirements set out in § 148-29(B).
General guidance for property managers — not legal advice for your specific situation. Consult an attorney for advice on your case.
Under Brewster, N.Y., Code ch. 148 § 148-29, tenants in covered dwelling units are entitled to have appropriate, properly maintained cooking and refrigeration equipment provided as part of their housing. If equipment is missing, broken, or improperly installed—such as a gas stove not permanently connected with solid-metal piping—that may constitute a violation of this provision. Tenants who believe their unit does not meet these standards can document the conditions, raise the issue with their landlord in writing, or contact the relevant local code enforcement authority; tenant-rights organizations can also help explain available options.
General guidance for tenants — not legal advice for your specific situation. Consult a tenant-rights organization or attorney for advice on your case.
Generated November 10, 2026 — auto-generated, not yet human-reviewed. See /transparency for methodology.
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