Oswego, N.Y., Code of Ordinances ch. 149 § 149-31
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: (a) One kitchen sink; (b) One kitchen gas or electric stove equipped with an oven and not less than four top burners; and (c) One electric or gas type refrigerator with adequate food storage capacity, but in no case less than eight (8) 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 149-31 of Oswego's Code of Ordinances establishes baseline standards for cooking and refrigeration in residential dwellings. Every dwelling 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 minimum specifications—including at least a sink, a four-burner stove with oven, and a refrigerator of no less than eight cubic feet—as well as minimum dining space of two linear feet and one chair per permitted occupant.
Plain English — not legal advice.
Operators of residential properties in Oswego subject to ch. 149 § 149-31 generally ensure that every dwelling unit is equipped with functioning cooking and refrigeration appliances from the outset of any tenancy. Compliant property managers keep gas-burning cooking equipment permanently fastened and connected with solid metal piping, and ensure solid-fuel appliances are properly vented. Where communal kitchens or dining rooms are offered, operators typically verify that the space meets the specific minimums set out in § 149-31—including the required sink, stove, refrigerator capacity, and per-occupant dining space—before residents use those facilities.
General guidance for property managers — not legal advice for your specific situation. Consult an attorney for advice on your case.
Under Oswego Code § 149-31, tenants in covered dwellings have a right to cooking and refrigeration equipment that is present and maintained in good operating condition. If equipment is missing, broken, or improperly installed—such as a gas line not made of solid metal piping—this provision may be relevant to a housing complaint filed with the appropriate local code enforcement authority. Tenants who believe their unit or communal facilities fall short of the standards in § 149-31 may wish to document the conditions and consult a local tenant-rights organization to understand 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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