ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Equipping a kitchen - Gas vs. Elelctric
New Posts  All Forums:Forum Nav:

Equipping a kitchen - Gas vs. Elelctric

post #1 of 4
5/14/11 at 8:45am
Thread Starter 

I've got a space that I'm looking to install a hood system but I'm wondering if using  electric and conduction (not gas) is a permissible way around having to have the suppression? 

Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
A clinical look at how a restaurant runs
post #2 of 4
5/14/11 at 9:14am

Contact your local fire department!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 4
5/14/11 at 10:03am

No.

 

Fires will happen irregardless if the appliance is gas or electric.

 

Not only will the fire dept be on your back, the insurance co. will not want to know you, and the landlord will wnat your blood.

Reply
post #4 of 4
5/14/11 at 10:40am

To augment my previous reply, a hood is to remove noxious fumes and odors while a fire suppression system is to control, duh, fires.

 

Regardless of the heat source, gas or electric, cooking produces grease laden vapors as well as other combustible gases and vapors. The hood removes those and dilutes them with air to a safe level. Gas fired appliances produce carbon monoxide which also must be vented.

 

The fire suppression system, i.e. ANSUL, does just that suppresses any fire that might occur.

 

There are some electric appliance that incorporate filters and catalytic converters that remove most of the undesirable vapors and trap what little grease might be released from things like ovens but griddles, grills, deep fat fryers, or anything else that might release grease will require a hood.

 

Again, your fire marshal will know the specific requirements for each appliance you are planning to use. Really, the fire department is your friend, not the enemy!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
The Making of a Chef Innovator, without the Pomp
A clinical look at how a restaurant runs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › Equipping a kitchen - Gas vs. Elelctric