treycash
Member
Hey everyone, it is Trey again, from small town North Carolina. So during a routine inspection last week, I went in to a local BBQ and Steak restaurant. Walk in the kitchen and BAM a 30 dollar charcoal grill is sitting in the middle of the kitchen cooking food. No ventilation or anything. I immediately told them to remove the grill from inside the kitchen. They are now wanting to install a professional charcoal grill in the kitchen.
In NC we are using IFC 2012 with NC provisions. I told them to get a professional business to install the NEW professional charcoal grill and get the Hood suppression business out to change the nozzle and approve everything. Anything else in the code book they need to comply with? I have never dealt with inside charcoal grilling.
In NC we are using IFC 2012 with NC provisions. I told them to get a professional business to install the NEW professional charcoal grill and get the Hood suppression business out to change the nozzle and approve everything. Anything else in the code book they need to comply with? I have never dealt with inside charcoal grilling.