Suggestions for Eddy

Former Member

Eddy,

After we got off the phone yesterday I had a couple of ideas for prototypes.

A Deeper (front to back)FEC-100 so you have space for a rotisserie and/or deeper shelves.

Make the FEC-100 less wide left to right. Maybe put the burner on the back. 51" with smokestack is double the width of my Southernpride SC200, so in the same 51" I can have four times the capacity with two SP/SC200's. When living under a fixed number inches of a Class one hood, every inch counts.

Konrad

12/7/0612:10 PM

❤️ 0

Original Post

Replies sorted oldest to newest

ribdogMember

Question for you Konrad. Would this revised FEC fit through a standard door? I think that was one of the criteria they used when designing the 100.

12/7/064:32 PM

❤️ 0

Former Member

The spec says "45" wide x 22" deep x 64" high ... will fit through standard door opening"

They also just spent a bunch of money getting UL rated and the primary reason for UL is for indoor use. What size door do you need to get an FEC-500 in a restaurant?

You could go 30" deep and still fit through most restaurant doors. Current code requires a 30" door. 45" wide becomes 51" with a 90 degree elbow added. If you mount the hopper box on the back it could be removed to get through a door. You could also make an oblong exhaust riser and shorter side stack which would save width.

For restaurant folks like me who need UL/NSF equipment which is going under a hood, width and capacity are an issue.

I love the product I get from my FEC-100's. My point was as Eddy is working on new things this was a suggestion from a commercial operator.

12/8/069:03 AM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...