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Posted by Mike on February 25, 2008, 8:20 am
>
>
> >>Don't let a code authority or an insurance man know what you are
> >>doing. That run of duct will need to be welded steel with fire
> >>suppression. No joints allowed. It should technically be a
> >>grease hood with Halon, but they may reluctantly allow adapting a
> >>conventional hood with a remote Ansul valve. As far as I know,
> >>you will need to install an exterior grease fan, not a push type.
>
> >>Ain't code compliance wonderful?
>
> > Those sound the requirements for a restaurant. Aren't the requirements in
> > a
> > household going to be less stringent? Most home owners don't cook for a
> > thousand people every single night.
>
> Why should the science of fire prevention be any different at home than at a
> restaurant? Maybe the ducts in a restaurant reach the danger level in a
> month, and at home, two years, but at that magical moment, there's enough
> grease in the pipes to make life interesting. The length of time to the
> MOMENT is the variable.
Surely, the requirements are different for a home. For example, how
many combination microwave/exhaust hoods do you see in a restaurant
equipment catalog? And, last I checked, none of the $150 GE
microwaves at Best Buy included provisions for Halon. My restaurant
experience leads me to suspect that a month's worth of buildup in a
restaurant's ducts is more like a century's worth of buildup in a
residential kitchen. Your point, while certainly valid, is a bit of a
stretch.
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