so...how?
Alexi/Grant
Thanks a lot for your responses... still, since we're a pressure washing company, I'm assuming we WOULD NOT BE ABLE TO PRESSURE WASH! Are we talking about "hand cleaning"? It appears to have a collection of grimy (I wouldn't call it greasy...) but certainly more than just flour/dusty...
What sort of cleaning/inspection schedule... 7 days a week cooking bread/cookies/muffins, etc. ?
I don't see a distinction in NFPA 2008 between Type I and Type II? Am I missing something?
Thanks again for any/help and info....
dbf139