rubiarubia
Member
Hi everyone,
I'm a wholesale baker, moving into a kitchen space of my own in California. I've read these forums religiously, and have been reading code like crazy for the last two weeks. I talked to my local building department and they said I probably shouldn't need more than a Type II. From what I've read, that's the case: Type II is just for steam and vapors and heat.
I'll have a gas convection oven, and a couple of induction burners. I make brownies, caramel sauce, and brittle, mostly. The brittle does have butter in it, but really just produces steam, from what I can tell. And the caramel sauce is simply melting butter, and I also melt chocolate. From what I've read, and from my experience, none of this qualifies as "grease laden". There will be no open flame.
The building department and asst. fire chief have asked me to submit a list of the appliances I'll be using, and any information to help them make a decision. I can cite the codes about steam vs grease, and about the types of appliances (http://www.ccdeh.com/document/doc_view/140-cooking-equipment-exhaust-ventilation-exemption-guide, see page 5 for the induction burner mention; I can't find induction burners mentioned anywhere else in any codes). But does anyone have any other input or information that might help me, one way or another?
There was another local wholesale bakery that built a kitchen last year, and was able to use a Type II hood with the same equipment and similar products. They don't make brittle, though, and my fear is that because that's not a commonly made product, it will default to Type I.
The other question is, if I have to get a Type I because of the brittle, is there any way I would be exempt from a fire suppression system if I have the appropriate extinguishers within the correct distance of the equipment? Again, cannot possibly imagine brittle catching on fire, and there will be no open flame.
Sorry for the long post, and I really, really appreciate any help or feedback!
I'm a wholesale baker, moving into a kitchen space of my own in California. I've read these forums religiously, and have been reading code like crazy for the last two weeks. I talked to my local building department and they said I probably shouldn't need more than a Type II. From what I've read, that's the case: Type II is just for steam and vapors and heat.
I'll have a gas convection oven, and a couple of induction burners. I make brownies, caramel sauce, and brittle, mostly. The brittle does have butter in it, but really just produces steam, from what I can tell. And the caramel sauce is simply melting butter, and I also melt chocolate. From what I've read, and from my experience, none of this qualifies as "grease laden". There will be no open flame.
The building department and asst. fire chief have asked me to submit a list of the appliances I'll be using, and any information to help them make a decision. I can cite the codes about steam vs grease, and about the types of appliances (http://www.ccdeh.com/document/doc_view/140-cooking-equipment-exhaust-ventilation-exemption-guide, see page 5 for the induction burner mention; I can't find induction burners mentioned anywhere else in any codes). But does anyone have any other input or information that might help me, one way or another?
There was another local wholesale bakery that built a kitchen last year, and was able to use a Type II hood with the same equipment and similar products. They don't make brittle, though, and my fear is that because that's not a commonly made product, it will default to Type I.
The other question is, if I have to get a Type I because of the brittle, is there any way I would be exempt from a fire suppression system if I have the appropriate extinguishers within the correct distance of the equipment? Again, cannot possibly imagine brittle catching on fire, and there will be no open flame.
Sorry for the long post, and I really, really appreciate any help or feedback!
