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30 FEDA News & Views WONDERFULLY FABRICATED Why choose Franke for specialty fabricated foodservice equipment? Simple. If you can dream it, we can build it. With our 'Tailor-Fit' fabrication capabilities, we design and build solutions that improve food preparation, holding, refrigeration, execution and productivity. When form meets function, service is faster. And that makes everything Wonderful. Discover the 11 Key Factors For Selecting a Specialty Fabricator. Go to frankeamericas.com/we-love-dealers spaces be constructed with two-hour fire-rated materials and be fully sprin- klered. High temperature solid-fuel cook- ing creates more demand on ventila- tion than gas or electric cooking and consequently requires larger ducts and exhaust fans. This creates a demand for more supply air, which adds operat- ing cost. Without the proper amount of makeup air (negative pressure), the wood aroma (or odor depending on one's nose) can easily permeate the din- ing room and gets absorbed into carpets, walls, and customers' clothes. There is a fine line between wood "aroma" and a stinky wood odor. Be Aware of the Realities Potential customers of solid-fuel appli- ances should be made aware of the nega- tive drawbacks of this type of cooking. In addition, managers and chefs should evaluate whether their staffs have the skills to build, maintain, and control a wood fire during the entire period the restaurant is open. A wood-fired device also requires building a fire well ahead of the meal period. Cooking with wood is very different and far more difficult than gas or elec- tric; there isn't an on/off switch for con- trol. The very high temperatures created by coal or charcoal can quickly burn food that is exposed to the flame or heat for even as little as 30-45 seconds longer than what the recipe states. Customers also need to be aware that solid fuel (wood or coal) is much more expensive per BTU than gas, and must be purchased, delivered, and handled as a separate product from food or paper supplies. Ash must be removed and safe- ly disposed of to prevent a fire hazard. In some operations, a ceramic coal charbroiler, or one of the dome-style pizza ovens, can offer similar visual appeal as wood and solid-fuel devices without the extra cost and ventilation concerns. Smoke flavorings and enhanc- ers can also create the taste of wood in some products, particularly when used with open gas flame cooking. Final Recommendations If a customer still wants to proceed with a solid-fuel appliance, the following recommendations will help reduce the risk of catastrophic fire. ➤ Use a water mist and surfactant- based fire-suppression system. The water mist droplets absorb heat from the fire and displace air and oxygen, helping to suppress com- bustion. ➤ Provide improved detection includ- ing additional electronic tempera- ture sensors high in ducts under each exhaust fan outlet. The sensors Foster Frable continued continued on page 41