Hi!
I was wondering what, if any, special codes requirements or suggestion for a small, sub-kitchen in a small hospital.
I was told that "Hospital Grade" devices are basicaly just higher quality...top shelf. I haven't checked it out on the net yet.
Hospital kitchen...treat it just like a non-hospital commercial kitchen w/ the exception of using hospital grade if requested?
I haven't fully digested the specs/submittals yet. Been too distracted & busy looking at the conflicting prints.
Hey, I was taught..."The print rules" Well, what if you got 3 different prints saying 3 different things and the specs saying something else? And probably a customer rep gonna say a 5th version. :0
Thanks!
I was wondering what, if any, special codes requirements or suggestion for a small, sub-kitchen in a small hospital.
I was told that "Hospital Grade" devices are basicaly just higher quality...top shelf. I haven't checked it out on the net yet.
Hospital kitchen...treat it just like a non-hospital commercial kitchen w/ the exception of using hospital grade if requested?
I haven't fully digested the specs/submittals yet. Been too distracted & busy looking at the conflicting prints.
Hey, I was taught..."The print rules" Well, what if you got 3 different prints saying 3 different things and the specs saying something else? And probably a customer rep gonna say a 5th version. :0
Thanks!