So there is a vent hood on the left of the grill but it’s not at all attached to the grill in any way besides that the hood does have to be on for the grill to be on. Other than that, there is legit no vents for anything to go outside the building. The landlord wouldn’t allow it. So they came up with this solution. There is nothing directly over the grill the vent anything and definitely not to put out a fire. I think it vents some stuff when it starts getting super smokey. Anyone else work like this and it’s ok?
by OGRangoon
26 Comments
More pics might help
In my jurisdiction, you can have a flat top with no ventilating hood only if you don’t use fats/oils on the flat top. For instance, places that make burritos will use a flat top to heat a flour tortilla. But yah. That’s a no-no in 99% of situations.
From the picture alone it looks like you’re working in a pantry, man
I operate in 5 states. That’s a fire code violation in every state we have restaurants. Additionally, there are no fire suppression nozzles over it which is also a code violation in every state we operate. Not to mention the wood shelves directly over the flat top which will eventually catch fire. (worked my way up from dish, have been doing this for 30 years.
No fire suppression? Yikes!
Yikes fire code nightmare. You guys pass your county fire inspection like this or is this hidden somewhere where the inspector can’t see it? lol
In some places, if it’s electric, not gas, you don’t need a hood.
Is this in the US?
Please call the fire department, this is a tragedy waiting to happen with an apartment complex upstairs.
Repost to fire marshal
Isn’t that wire behind the flattop also a fire hazard? ⚠️
looks electric
Eh, a single consumer grade toaster oven is just fine.
Lots of electric stuff doesn’t need a vent hood.
It is mostly for the flame’s by-products on gas appliances.
Mrs. Fields cookies in the mall is one example. No vents.
Where I am at, anything that would make grease laden vapors requires ventilation. And of course, that would mean fire suppression as well. They even gave me a hard time running an omelette / pasta the station.
It’ll be hard to see the grease fire at least.
Electrical wires over it as well?
Just because I can’t be bothered to read every comment….
There are two basic aspects to ventilation and fire suppression. Any combustion (fire) requires ventilation and fire suppression. Ventilation varies in class slightly due to jurisdiction and local code but typically if grease laden particles are present in certain amounts. (I.e you can use residential ventilation systems in commercial settings…sometimes)
The gist of it is that any potential for fire or hazardous fumes requires one or both.
The people to contact about it are the fire department. They have the ability to immediately shut down any place that violates. Fire safety trumps food safety every time
Gas or electric?
If by ok you mean against the fire code then yes it’s perfect.
Perfectly dangerous. Gas needs ventilation . And an ansol stain in case of fire. RUN
Worked at a pool snack bar one summer that had this same scenario. They also cleaned their prep cutting board with PURE BLEACH. I learned a lot that summer about food safety and sanitation after the health inspector shut us down.
That cable placement fuck ma life
This is a major hazard. I obviously don’t know all state laws just off the top of my head but no matter where that is that can’t be legal. And if it is it shouldn’t be.
https://imgur.com/a/0gxo0og
Here if there is no open flame, you do not need a hood or ANSUL system
If it’s electric it’s not required