Navigating the Grey Area – Can I use residential cooking equipment in a commercial building?
The architect just called, and the owner wants to add a residential oven/range to their breakroom. Do I need a commercial hood? This could be expensive, but I don’t want to discourage my client. Can you help? As a consulting MEP engineer, this type of issue will likely come up in around 75% of … Continue reading “Navigating the Grey Area – Can I use residential cooking equipment in a commercial building?”
