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ok so I'm totally confussed. I know that a fryer needs a hood system because of the grease know does a commercial stove need a hood system

post #1 of 9
Thread Starter 

and is it the same in all states like here in Florida? oh and the griddles same thing ?

post #2 of 9

Yup.

 

Gas appliances burn gas.  Burning gas gives you carbon monoxide, which will kill you if you don't get rid of it.

 

The hood has two functions, it removes grease laden air, and it removes carbon monoxide.  The hood also houses the fire supression system which is required pretty much everywhere.

 

Hope this helps

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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 9
Thread Starter 

so that means even if its a electric stove too ?

post #4 of 9
Quote:
Originally Posted by loscoquitos View Post

so that means even if its a electric stove too ?

If you have:

  • Grease
  • Smoke
  • or any possibility thereof

 

I'll bet the answer is YES, you need something to house the ANSUL system as well. You fire marshal will have the final say, trust me.

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 9

Local fire and building codes decide.

post #6 of 9

I'd want a hood just for the air quality alone regardless of regulations.

 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 9

If you have no vent or hood, cook quantity outside.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 9

Pretty much standard..... Anything that CAN produce grease laden vapors will require a hood and an automatic fire suppression system. Gas or electric.

post #9 of 9

In Md you only need a Hood system if you have gas cooking equipment, you need a fire supression system if it reaches a certain BTU.  If you dont have a min BTU rating than you can use a fire extinguisher.

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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › ok so I'm totally confussed. I know that a fryer needs a hood system because of the grease know does a commercial stove need a hood system