12/2 Orange wire in a restaurant kitchen

[Blackwater Inn]

I have a Room Heater, several Strip Warmers, a Food Warmer all hard-wired with 12/2 Orange wire. Our Dishwasher was installed with the same orange wire. Some of this eguipment has been in service for a very long time. The Division of Hotels and Restaurants Food Service Inspector has just recently told us that we have to replace all the orange wire with black wire because the orange wire is extension cord and can not be used for a non-temporary period. The inspector told me that if I can show documentation that the orange wire is safe in the application that it is being used that they will allow it to stay. My question to you is are there any safety issues or rulings on using 12/2 orange wire verses 12/2 black wire in a commerical Kitchen. I have been in the restaurant business for over 30 years and was floored when they told me that it ALL had to be replaced. I an hoping that you can help me clear up this matter with some direction or documentation.

Thanks, Bill

 

[iwire]

Bill, all we can tell you is to hire a local professional to have a look at your place.

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