Kao Chen
Member
2006 IMC, Sec. 507.
Every spring our small town has a festival were vendors pull in "snack shack" trailers to serve food. Most of these "portable" kitchens will be producing grease laden vapors (french fries, burgers, funnel cakes, etc). Would these "portable" commercial kitchens be required to have Type I hood systems? They already have Type K portable extinguishers.
The code does not differentiate between a brick & mortar commercial kitchen and one that is on wheels. What do think?
Every spring our small town has a festival were vendors pull in "snack shack" trailers to serve food. Most of these "portable" kitchens will be producing grease laden vapors (french fries, burgers, funnel cakes, etc). Would these "portable" commercial kitchens be required to have Type I hood systems? They already have Type K portable extinguishers.
The code does not differentiate between a brick & mortar commercial kitchen and one that is on wheels. What do think?