Replies to This Discussion

Permalink Reply by Patrick Bradshaw on January 22, 2008 at 6:35pm

Mike W.
You are correct about the nozzle orientation! You can't really see it in this photo but it is under a type I hood. This is what the cooks call a salamander (broiler). THe nozzles were turned out for cleaning and never turned back, which raises the next question. Can the staff manipulate these systems for the purpose of cleaning? In SC, technically, no. Anyone changing the system must be licensed to do so. They were using the connection at an elbow as a swivel point to turn the nozzles out and away. Not good.

Next, you raise a good point about what type hood is required. If there is the possibility of grease laden vapors being produced, then a type I hood is required by most all codes and that invokes the suppression system too.

Thanks for the participation!

Permalink Reply by Mike W. on January 22, 2008 at 8:48pm

Thanks, I assumed it was a broiler, but have never heard of the term "salamander" broiler.