old daycare with old C/O

[BSSTG]

Greetings all,

Well I've got a house that was converted to a daycare in 1993. A C/O was issued in that year. The place was closed down by the IRS a year or so ago and some folks bought it and wish to reopen it. In the kitchen they have a commercial range utilizing domestic vent hoods without a fire suppresion systems. Is it possible that would have been actually legal back then? Now I know the guy that was the BO back then and I know that was out of his realm of expertise. I do not know if there was a fire marshall in town back then or not. This daycare is a nonprofit so the health dept has declined to require commercial Type I hood over the range (they normally would here in Tx if it's considered a commercial establishment).

Comments are most welcome

Byron

 

[hlfireinspector]

Make your life easy and change the stove to a residental and see this post.

How to determine which cooking processes produce grease laden vapors?

 

[Mule]

Was it legal back then??? Don't know! It really depends on what code your jurisdiction was under at the time it was constructed/allowed. The requirements for Type I hoods have been in the codes for a long time, even back in the 91 UMC, which may have been the code you were under....IF your jurisdiction was under the most current code book. Back in the 80's and 90's most jurisdictions did not adopt the most current editions of the codes.

You need to determine what they are going to be cooking and then make that determination if you think a Type I or II is needed. Like hlfireinspector stated though..the easiest thing would be to install a residential stove.

 

[BSSTG]

Greetings

Well I learned something new awhile ago regarding daycare in Tx. These guys are a nonprofit working through the state (however that works). Anyway, since they are a nonprofit taking state money, they are required to cook everything in the oven with the exception of merely warming vegetables on the range. It'a all about obesity and such. I was pretty much floored when I heard that. Not only that, but they limit portions to 4 oz each and if a kid is fat, they get less! I'm beginning to think I need to go back to the private sector doing work trying to help folks get out from under a lot of these regs.

Where I got in a bind awhile back was telling a customer that they could use a domestic range in a commercial application. Come to find out that the health dept. guy will not allow domestic cooking equipment in a commercial application. Since this is a nonprofit daycare, they can negate that requirement apparently as it's not considered commercial. Therefore, we will get away from the requirement of a type I hood and UL300 suppression system.

Anyway, we are going with a domestic range which the health dept is agreeable with.

thanks for your insight

Byron