I'm using those burners.
Originally Posted by BenHowe
Shutoffs (I'm assuming this means valves) and piping are standard, and I'm using electronic Honeywell valves, controlled by the BCS-462, with a CO detector mounted to the side of the control box that will shut the whole system down if a CO threshhold is met.
I haven't been through an inspection, but I spoke to a bunch of people who knew what they were talking about. (it seemed to me anyway... hyuck hyuck). I've been into some Chinese restaurants and invited myself into their kitchens to check out their burner systems, and I think what I have beats the hell out of some of those fireballs waiting to happen.
I'll report back in ten years when I have everything just the way I want it and apply for something that requires an inspection.
John Little | Auburn, Alabama
General Counsel, Southern Farmhouse