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  • pizza ovens, need assistance, type 1 or type 2
    Gas pizza oven (enclosed), Type II hood (produces products of combustion per Section 507 3) Electric or gas pizza oven (conveyor), Type I hood (see mtlogcabin post referencing 2012 IMC - 2015 hasn't changed)
  • Wood Burning Pizza Ovens - The Building Code Forum
    Calling all food (pizza) aficionados’ I have heard about the excellent “old world” cooking of pizza with a wood burning oven but have never seen one I have a customer that wants to install one in a commercial restaurant Have any of you dealt with this I’m chewing new ground here and any help
  • Another Wood-Burning Pizza Oven - The Building Code Forum
    I don't post much, and I know this question has been posed before, but I didn't find the answer I'm looking for on those threads and wanted to start a new discussion 2012 IMC adopted The age old question - Type I hood required over wood-burning pizza oven? Here are the specs and
  • Pizza Ovens and Hoods - The Building Code Forum
    How does your jurisdiction handle the hood requirements for pizza ovens? Type hood? Make-up air? Exhaust termination point? These are mostly gas appliances that can produce smoke when they overcook so does that bump them to Type I? My opinion is that Type II meets the intent
  • pizza ovens, need assistance, type 1 or type 2 - The Building Code Forum
    ok, electric (convection) pizza ovens, gas fired pizza ovens, don't produce "grease laden vapors " like a deep fat fryer or range cook top or broiler will i'd say a type 2 hood is sufficient for the pizza oven not a type one with supression, which would be required over a fryer (actually dry
  • Type I or Type II Hood?? - The Building Code Forum
    Let's see if we can take this discussion one step further Proposed: Conveyor Pizza Oven with gas fuel Defined as a medium-duty cooking appliance Medium-duty cooking appliances are required to have Type I hoods over I have often heard the argument that a Type I hood is not required because the amount of grease vapors generated is small
  • Pizza Vents and other vents in NYC
    Can anyone explain to me how venting works in regards to the health and fire department I'm in NYC, and I saw a store that has what they call a "pizza vent" even though they are using gas ovens to bake their pizzas The way I understand it is that if you have an open flame, you need to have a
  • Type I or Type II Commercial Kitchen Hoods - The Building Code Forum
    Medium duty cooking appliances include electric discrete element ranges (with or without oven), electric and gas hot-top ranges, electric and gas griddles, electric and gas double-sided griddles, electric and gas fryers (including open deep fat fryers, donut fryers, kettle fryers and pressure fryers), electric and gas conveyor pizza ovens
  • GFCI Protection Requirements NEC 210. 8(D) in the 2023 NFPA 70
    Some big changes for 120 208 240 vac appliances: 210 8 (D) Specific Appliances GFCI protection shall be provided for the branch circuit or outlet supplying the following appliances rated 150 volts or less to ground and 60 amperes or less, single- or 3-phase: (1) Automotive vacuum machines
  • How to determine which cooking processes produce grease laden vapors?
    I am currently performing a preliminary review for prep kitchen at a child care facility The facility plans to use a residential combination range oven (which is permitted under 507 2 3 of the 2006 International Mechanical Code) and microwave oven as the only appliances All other food shall





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