Fire Prevention

Business inspections are an important component of fire prevention tasks conducted by the Las Cruces Fire Department. We conduct these inspections for the purpose of reducing the risk of fire.

Hood System Requirements for non Commercial Kitchens

This guideline establishes requirements for hood systems in occupancies that have kitchens but are not restaurants. These small kitchens are not considered commercial cooking establishments and are designed for preparation of small meals for the occupants of the building.

Definitions

Grease producing methods – Roasting, pan frying and deep frying.

Non-grease producing methods – Boiling, steaming and warming precooked food.

High Frequency cooking – Cooking for groups of people on a regular basis

Low Frequency cooking – Occasional cooking similar to cooking in a residence

Guideline

1. Commercial ranges that are using grease producing methods must have a Type I hood and ANSUL system installed and maintained.

2. Commercial Ranges that are only using non-grease producing methods must have a Type II hood system installed and maintained. Business owners will be required to provide a menu and sign an agreement that states they will not use grease producing methods. If a business is found to be in violation of this agreement, citations may be issued. The hood system will also be tagged with a sticker from LCFD stating that grease producing methods are not approved.

3. Residential ranges that are using non-grease producing methods may operate with a residential hood. Business owners will be required to provide a menu and sign an agreement that states they will not use grease producing methods. If a business is found to be in violation of this agreement, citations may be issued. The hood system will also be tagged with a sticker from LCFD stating that grease producing methods are not approved.

4. Residential ranges that cook grease on a low frequency basis must have a UL300A system installed and maintained. Residential ranges are not allowed to cook grease on a high frequency basis. High frequency cooking with grease producing methods will require a commercial range with a Type I hood and ANSUL system.

Prevention Services is responsible for enforcing the state and local fire safety codes and ordinances in the City of Las Cruces. This is accomplished through the annual business inspections of all:

• Business
• Educational
• Manufacturing
• Mercantile and Places of Assembly
• Storage

All new businesses within the City must pass a fire department inspection prior to the issuance of a business license by the City of Las Cruces. Additional information on Business Registration Applications can be obtained at the Community Development Department at:
700 N Main Street
Las Cruces, NM 88001
Phone: 575-528-3043

Prevention Services personnel investigate the cause and origin of fires and explosions in commercial and residential properties within the City of Las Cruces. To ensure that fires and explosions of a suspicious nature are thoroughly investigated, the Las Cruces Fire Department employs investigators who are state-certified police officers for suspected arson cases. To report information on arson, call Prevention Services at 575-528-3473.

Copies of Fire investigation reports need to be requested from the City Clerk’s Office located in City Hall. Phone number: 575-541-2115. Fire and EMS Reports can also be requested online.

Burn Permits

Burn Permits can be requested by the public 7 days a week at any fire station. When issuing a burn permit make sure that the property is within the city limits. If the permit is in another district, inform the crews working that district. Burn permits can only be issued on the day of the planned burn and no permits should be issued if the winds are expected to reach over 20 mph (sustained winds or gusts). Burning is permitted between the hours of 8 a.m. and 4 p.m. (6 p.m. in June, July, and August). Permits shall be kept on the premises designated at all times. The fire should be at least 25 ft away from all structures or as far away from the structure as possible. The burn pile is limited to 3 ft in diameter and 2 ft in height. Only dry vegetation may be burnt. Trash is not allowed. The fire shall be constantly attended by a competent person until extinguished. The permittee must provide a readily available water source for extinguishment on the premises. The burn permit should include the location of the burn as well as the name and phone number of the person burning.

Bonfires

Bonfire permits are available at Station 1 through the Fire Prevention Bureau. Bonfires will require an inspection from a member of the Prevention Bureau the day of the bonfire. Bonfires will not be allowed if the winds are expected to be over 20 mph. Bonfires shall be at least 50 ft from any structure. All ignitable material should be cleared within a 50 ft radius. The size of the bonfire shall not exceed 6x6x6. Fuel should be limited to dry untreated wood, cardboard without dyes and colors, or straw. No accelerants shall be used to start the fire. All spectators should be kept at least 10ft away from the pile at all times. A competent adult will be at the bonfire site from the time of ignition until extinguishment to ensure all regulations are being followed. His or her name should be on the burn permit. Not fewer than one portable fire extinguisher with a minimum 4-A rating or other approved on-site fire-extinguishing equipment, such as a dirt pile, water barrel, garden hose or water truck, shall be available for immediate utilization.

Fire Pits/Cooking Fires

Cooking fires and fire pits do not require a permit. Fire pits are allowed as long as a spark arrestor is used over the top, the pit is no wider than 3 ft in diameter, and is at least 15 ft from any structure. Fire pits may only burn clean, dry, natural materials. Prohibited burning materials include garbage, oils, rubber, plastic, and other forms of waste. Fire pits and cooking fires should not be left unattended and a water source should be readily available.

Violations

Violators of these rules are subject to citations from the Fire Prevention Bureau. Any member of the fire department is allowed to stop the burning if it does not meet these requirements or it is deemed a danger. Burning may also be stopped if there is excessive smoke, or it becomes a nuisance to others. If clarification is required, you may contact the on-call fire investigator.