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The Water Cooler
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RIP BurnCo
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<blockquote data-quote="Buzzdraw" data-source="post: 3730249" data-attributes="member: 385"><p>Keeping the vent hood, its ductwork and the outside exhaust clean in a restaurant setting is a never ending job. BBQ by it's nature is smoky, tending to deposit oils as the smoke cools going up the stack. Typically the insurance company will required an auto hood fire suppression system. In BurnCo's case perhaps whatever got the fire going in the attic might have been outside it's coverage or totally unrelated to the ductwork; dunno. </p><p></p><p>With a restaurant fire in the duct that gets cooking pretty good, there is a fair chance the fire department is going to be hard pressed to contain it to minor damage. Same situation with a restaurant fire in the attic.</p></blockquote><p></p>
[QUOTE="Buzzdraw, post: 3730249, member: 385"] Keeping the vent hood, its ductwork and the outside exhaust clean in a restaurant setting is a never ending job. BBQ by it's nature is smoky, tending to deposit oils as the smoke cools going up the stack. Typically the insurance company will required an auto hood fire suppression system. In BurnCo's case perhaps whatever got the fire going in the attic might have been outside it's coverage or totally unrelated to the ductwork; dunno. With a restaurant fire in the duct that gets cooking pretty good, there is a fair chance the fire department is going to be hard pressed to contain it to minor damage. Same situation with a restaurant fire in the attic. [/QUOTE]
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