Delaware § 4117 Heating, cooking and refrigeration facilities

Delaware Statutes

§ 4117 — Heating, cooking and refrigeration facilities

Delaware § 4117

JurisdictionDelaware

Title31

PartHousing and Slum Clearance

Ch. 41DELAWARE STATE HOUSING CODE

Subch.Minimum Conditions of Premises and Buildings

This text of Delaware § 4117 (Heating, cooking and refrigeration facilities) is published on Counsel Stack Legal Research, covering Delaware primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

Del. Code tit. 31, § 4117 (2026).

Text

(a)Heating. —Every dwelling unit and guest room shall be provided with heating facilities capable of maintaining a room temperature of 65° F., at a point 3 feet above the floor and 3 feet from an exterior wall in all habitable rooms, bathrooms and toilet rooms.

(b)Cooking facilities. —In every dwelling unit that contains cooking and baking facilities for the purpose of preparation of food, such facilities shall be properly installed by the owner and operated and kept in a clean and sanitary working condition by the occupant.

(c)Refrigeration. —In every dwelling unit that contains a refrigeration unit for the temporary preservation of perishable foods, such unit shall be capable of maintaining an average temperature below 45° F. and shall be properly installed by the owner and operated an

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(a)Heating. —Every dwelling unit and guest room shall be provided with heating facilities capable of maintaining a room temperature of 65° F., at a point 3 feet above the floor and 3 feet from an exterior wall in all habitable rooms, bathrooms and toilet rooms.

(b)Cooking facilities. —In every dwelling unit that contains cooking and baking facilities for the purpose of preparation of food, such facilities shall be properly installed by the owner and operated and kept in a clean and sanitary working condition by the occupant.

(c)Refrigeration. —In every dwelling unit that contains a refrigeration unit for the temporary preservation of perishable foods, such unit shall be capable of maintaining an average temperature below 45° F. and shall be properly installed by the owner and operated and kept in a clean and sanitary working condition by the occupant.

(d)Cooking and heating equipment. —All cooking and heating equipment, components and accessories in every heating, cooking and water heating device shall be maintained free from leaks and obstructions and kept functioning properly so as to be free from fire, health and accident hazards.

(e)Installation. —All mechanical equipment shall be properly installed and safely maintained in good working condition and be capable of performing the function for which it was designed and intended.

(f)Flue. —All fuel-burning equipment designed to be connected to a flue, chimney or vent shall be connected in an approved manner.

(g)Clearances. —All required clearances from combustible materials shall be maintained.

(h)Safety controls. —All safety controls for fuel-burning equipment shall be maintained in effective operation.

(i)Combustion air. —A supply of air for complete combustion of the fuel and for ventilation of the space shall be provided to the fuel-burning equipment.

(j)Fireplaces. —Fireplaces and other devices intended for use similar to a fireplace, including wood-and-coal-burning stoves, shall be stable and structurally safe and connected to approved chimneys.

(k)Climate control. —When facilities for interior climate control (heating, cooling or humidity) are integral functions of structures used as dwelling units, such facilities shall be maintained and operated in a continuous manner in accordance with the designed capacity.