trashcanman
Mechanical
- Jan 4, 2002
- 469
Is there a code reference that says exposed fire protection piping for a commercial kitchen hood shall be stainless steel or chrome plated? I think there is, but cannot find it in NFPA or IMC. I cannot see using black steel over food preparation activities. All kitchen equipment for food prep that I have seen is always stainless steel.
I certainly would not sign off on a design using black steel, but know others who would.
I have taken the Ansul Training course and argued with the instructor to no avail on this matter.
Opinions?
I certainly would not sign off on a design using black steel, but know others who would.
I have taken the Ansul Training course and argued with the instructor to no avail on this matter.
Opinions?
