Ithaca, N.Y., Code of Ordinances ch. 210 § 210-29
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. The 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. Dining space and eating facilities, where provided in the kitchen area, shall comply with the requirements for communal dining rooms. (2) 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.
Ithaca, N.Y., Code of Ordinances ch. 210 § 210-29 establishes baseline standards for cooking and refrigeration in dwelling units. Every unit must have functioning cooking and refrigeration equipment kept in good working order, and gas-burning appliances must be permanently connected using solid metal pipe or tubing. Where communal kitchens and dining rooms are provided instead of individual unit facilities, the rule sets specific minimums—such as a stove with at least four burners and an oven, a refrigerator of no less than eight cubic feet, and at least one dining chair and two linear feet of dining space per permitted occupant.
Plain English — not legal advice.
Operators subject to ch. 210 § 210-29 generally ensure that every dwelling unit contains cooking and refrigeration equipment that is functional and properly maintained at all times. For gas appliances, compliant operators use solid metal pipe or tubing for the supply connection and keep the equipment permanently fastened in place. Landlords who provide communal kitchens and dining rooms verify that those spaces meet the specific equipment and space minimums set out in § 210-29(B), including the eight-cubic-foot refrigerator minimum and the per-occupant dining space requirement.
General guidance for property managers — not legal advice for your specific situation. Consult an attorney for advice on your case.
Under Ithaca, N.Y., Code of Ordinances ch. 210 § 210-29, tenants in dwelling units are entitled to cooking and refrigeration equipment that is present and maintained in good operating condition. If equipment is broken, improperly connected, or missing, this provision may be relevant to a housing complaint filed with the City of Ithaca's code enforcement office. Tenants living in communal arrangements can also reference § 210-29(B) when assessing whether shared kitchen and dining facilities meet the minimum standards required by local law, and tenant-rights organizations in the Ithaca area can 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 7, 2026 — auto-generated, not yet human-reviewed. See /transparency for methodology.
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