OK, I've dug around the forums and haven't found exactly what I'm looking for. So I'll take the chance of double posting a question that's been around forever... Smoke Stack for FEC 100.
I'm getting ready to get a small shop up and running. The plan is to run the FEC under a fan hood in the kitchen, but I'm questioning the material that should be used for the exhaust. I stopped by a wood burning stove shop to inquire about double/single walled exhaust pipe, as I was told that the plain ole HVAC is not set to withstand the temps that the FEC can get too (yeah I know, I don't plan on cooking above the 250 mark either, but the when health department/fire marshal sees that the FEC can cook up to the 350 mark, they won't care what I tell them).
Does anyone here currently run their FEC in a commercial kitchen, and what are you using to vent it up to the fan hood or for that matter vent it out the top of the kitchen or out the side..etc? I'm just curious what other sort of materials are being used other than standard HVAC pipe. OR if everyone's just utilizing HVAC?
Even if you're not running a commercial setup in a kitchen, please feel free to offer advice! Those of you that are running your FEC in a mobile unit etc... Looking for any and all information, before I spend $$ that doesn't need to be spent.
Thanks!
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