Tuesday, 07 February 2012
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Kitchen Equipment Infrastructure and Installations
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Article Title
1
What are the requirements for ceilings in a kitchen?
2
What base walls should be used behind tile or FRP walls in kitchens?
3
What is the best height for wall protection in service corridors and BOH areas?
4
Is it possible to get fire rated walk-in coolers and freezers?
5
Why would a freezer filled with food even be considered a fire hazard?
6
Where are grease traps required in a kitchen?
7
Are ground fault receptacles GFI required in a kitchen?
8
Are hoods required over coffee urns and toasters?
9
Can grease (Type I) and condensate (Type II) hoods use the same duct and exhaust fan?
10
How do I obtain heat rejection information on equipment to size air conditioning loads?
11
Who provides steam traps on equipment?
12
What is the pressure drop on steam heated kitchen equipment?
13
Do walk-in coolers typically require fire sprinklers?
14
Who is responsible for freight damage to equipment?
15
What are the standard warranties for equipment?
Clevenger Frable LaVallee Inc. - Foodservice & Laundry Consulting & Design
39 Westmoreland Ave. White Plains, NY 10606
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