Vent Hoods? STX
I've heard a couple different things regarding the upgrades many restaurants are having to undergo recently, and wondering if anyone can clarify which is true.
One, I've heard that the regulations were just changed, and some restaurants which had made changes as recently as six months ago to be in compliance are now no longer in compliance.
Two, I've heard that the person who is enforcing these regulations is closely related to the person who can install the new vent hood for the restaurants. This is told as if the person enforcing the regulations is doing so of his own accord.
True? False? A little bit of each?
It's rumor, I know, but a couple of my favorite restaurant owners seem to be having a hard time recently. Was wondering if anyone has any insight into what's been going on. I haven't seen anything in the papers about it.
I was reading and learning the same thing.
What I understand is that the VI Code hasn't been updated since 1950's and the VI adopted the National Fire Code, which by the way changes every 2-3 years.
What is amazing is that the language of the VI Code is outdated and doesn't mirror the language in the National Fire Code. In other words, the VI Code is outdated and doesn't apply to the National Standard. The definition of what a flammable liquid in the VI Code doesn't have the same definition in the National Code.
The buildings in the territory are not similar to the structures on the mainland, for example...can the VI buildings stand to have the sprinklers installed like those structures on the mainland.
Perhaps some of the things from the National Code can be adopted to fit the VI Code and the VI not necessarily adopt the FULL National Code.
Please send me the list of restaurants who have been effected by this on the PM, if you can.
Would be easy to call the regulating agency and ask to see the regulation. You can take it from there if it is a scam.
My understanding is that all vent hoods will have to be stainless, the standard on the continent. As far as grace time to replace, I'd check with the regulating agency.
My info is second hand and may be all wet.
I have been active in the Kitchen Exhaust Cleaning & Repair Industry for over 20 years and I have seen many changes.
I am relocating to the Virgin Islands very soon and I may have to bring some of my knowledge down there with me. I am a 7 time Published Author on the Codes & Regulations Governing "Vent Hood" Cleaning, Repair and Code Compliance. I know Hoods!
If there are zny companies looking to expand into the hood market (Cleaning, Repair, Etc...) Let me know.
I would come down and open my own company but it would be more beneficial to come down and work for someone who is already established (i.e. A/C Company, Jantorial Company, Resident, Etc...)
Just a thought...............
About 4 years ago I had to cover an old 18 foot galvanized hood with stainless steel (Dept of Health didn't want chips from the iron to fall in the food). Set me back about $6000, and I think it took 5-6 weeks to get the parts machined. Fortunately the installation was quick, 1-2 days i think. I was remodeling a restaurant at the time, so I am not sure exactly what the down time would be if we were open.