Syracuse, N.Y., Rev. Gen. Ord. ch. 27 § 27-58
Cooking and refrigeration
Operative Text
(a) General Requirements: (1) Each dwelling unit shall be provided with appropriate cooking and refrigeration equipment. Cooking and refrigeration equipment shall be provided by the owner or by the tenant in accordance with their mutual, written or oral agreement. (2) Cooking and refrigeration equipment shall be maintained in good operating condition. (3) Gas-burning cooking equipment shall be permanently connected in place. Gas supply connection to such equipment shall be made with approved pipe or with an approved flexible tubing connector. (4) The combustion chambers of solid fuel-burning cooking equipment shall be appropriately vented. (b) Communal cooking and dining facilities. Every communal kitchen and dining room located in a rooming house shall have adequate floor space and facilities to accommodate all of the occupants thereof at the same time and shall be so located as to be accessible to the occupants of each rooming unit, sharing the use of such facilities, without going through a dwelling unit or rooming unit of another occupant.
Syracuse Rev. Gen. Ord. ch. 27, art. 6 § 27-58 establishes baseline standards for cooking and refrigeration in residential dwellings. Every dwelling unit must have appropriate cooking and refrigeration equipment that is kept in good working order, with responsibility for providing that equipment determined by a written or oral agreement between the owner and tenant. Gas-burning appliances must be permanently connected using approved piping or flexible connectors, solid-fuel equipment must be properly vented, and communal kitchens in rooming houses must be large enough to serve all occupants simultaneously while remaining accessible without passing through another occupant's private unit.
Plain English — not legal advice.
Under Syracuse Rev. Gen. Ord. ch. 27, art. 6 § 27-58, property owners generally document in writing any agreement that shifts responsibility for supplying cooking or refrigeration equipment to the tenant, so the arrangement is clear to both parties. Compliant operators ensure that any owner-supplied appliances are maintained in good operating condition, that gas connections use approved pipe or flexible tubing connectors, and that solid-fuel cooking equipment is properly vented. Operators of rooming houses pay particular attention to communal kitchen sizing and layout, confirming that the space can accommodate all occupants at once and that access does not require passing through another resident's private unit.
General guidance for property managers — not legal advice for your specific situation. Consult an attorney for advice on your case.
Syracuse Rev. Gen. Ord. ch. 27, art. 6 § 27-58 gives tenants a right to cooking and refrigeration equipment that is in good operating condition, with the question of who supplies it governed by the agreement made with the owner. If equipment is missing, broken, improperly connected, or if a communal kitchen in a rooming house is inaccessible or inadequate, tenants may have grounds to raise a housing code violation. General enforcement paths can include filing a complaint with the City of Syracuse's code enforcement office, raising the violation as a defense in relevant housing proceedings, or reaching out to a local tenant-rights organization for guidance on 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 October 1, 2026 — auto-generated, not yet human-reviewed. See /transparency for methodology.
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