Many restaurants set up tents, awnings, tables, and chairs in expanded dining areas to increase dining capacity. Colder weather presents restaurants with the challenge of keeping these areas, and the diners using them, warm.
These seating areas may contain combustible table coverings, paper napkins, and menus. The following steps can help you protect your property and patrons when using portable heaters:
- Ensure products are UL listed.
- Always follow the manufacturer’s guidelines for using the units.
- Verify with the local authority having jurisdiction that the heaters are permitted and if an inspection is required.
- Make sure the units have automatic shut-off features and heat element guards.
- Verify the type of fuel that can be used based on the heater and whether it is approved by the town.
- Have a licensed contractor complete all electric or gas plumbing work.
- Have start-up and shutdown procedures in place to ensure that the units have at least 36” clearance from the room’s sides and rear, and that the units are off prior to workers leaving after closing.
- Ensure electric heating units have grounded plugs.
- Never use extension cords.
- Never substitute fuel when fuel oil is used and always allow the heater to cool down prior to refueling.
- Ensure the heaters do not block exits and areas where patrons and staff walk.
Technical Standards & Safety Authority. Patio Heaters Safety Checklist for restaurant Owners / Operators. FS-Patio-Heater-Safety-Checklist-for-Restaurant-Owners-Advisory-Other.pdf. Accessed September 16, 2026.
U.S. Consumer Product Safety Commission. Reducing Fire Hazards for Portable Electric Heaters. Reducing Fire Hazards for Portable Electric Heaters - CPSC Publication 098. Accessed September 16, 2026.
5-R-1356