This may be a dumb question, but are FEC's used inside a kitchen under a hood?
I note the one model advertises that it can fit through a double door - this prompts my question. Hope it isn't a silly one!
Thanks
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I am using an FEC 500 inside in our small BBQ place in Anthem AZ. It is not under the hood, but I have it vented out via powered a B Vent. Works great as is, but I might have to add the Evac to clear some additional smoke when I open the doors. However, that little smoke adds to the aroma of the place.
Thanks for your reply.
Does it put out a lot of heat? Not that it would matter too much in our kitchen, but curious.
Does it put out a lot of heat? Not that it would matter too much in our kitchen, but curious.
The amount of heat generated by a FEC is minimal. Under a hood, you'll barely notice anything. They are very well insulated.
It's NSF for a reason and it's not competition. One of the reasons is that the outside isn't hot, because it's fully enclosed in 800 degree insulation.
You're health Dept will love it for that reason.
Sure it works great under a hood, but if you're doing it for a restaurant check with the HD/FD for their codes. I've seen comments here were some require a hood to cover when the door is opened (because you WILL get smoke when you open the door).
Many of restaurant has an FE. And get two, for different woods and different temps.
Lot of temps run them inside their trailers (Butcher has 2) and just vent the vent outside.
You're health Dept will love it for that reason.
Sure it works great under a hood, but if you're doing it for a restaurant check with the HD/FD for their codes. I've seen comments here were some require a hood to cover when the door is opened (because you WILL get smoke when you open the door).
Many of restaurant has an FE. And get two, for different woods and different temps.
Lot of temps run them inside their trailers (Butcher has 2) and just vent the vent outside.