We had the building and materials tested and we have no asbestos. I am hoping to be able to hook up a smaller dishsink and get away with a smaller greasetrap. The way it works around here is every basin of a sink is considered a hooked-on appliance for the greasetrap. I made the mistake of putting a triple sink in my dish area of our first restaurant. 3 basins=3 appliances. I didn't understand the regulation till after I had committed myself to the design, bought the sink and everything. So I put in the oversized greasetrap that we still use. BTW- when we had our sewer main drains replaced by our landlord a few years back, we had 0% buildup after nearly 7 years...
As for having remote compressors- isn't it nice they are so quiet? As we are going for a fine dining atmosphere I am a little concerned with light/noise from the open kitchen. Any suggestions?
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |