JoeSpareBedroom wrote:
"AZ Nomad" wrote in message
...
On Mon, 25 Feb 2008 13:09:38 GMT, JoeSpareBedroom
wrote:


Why should the science of fire prevention be any different at home than at
a
restaurant? Maybe the ducts in a restaurant reach the danger level in a
month, and at home, two years, but at that magical moment, there's enough
grease in the pipes to make life interesting. The length of time to the
MOMENT is the variable.
The same ****ing reason you don't have a twenty thousand dollar hood
and exhaust over ever kitchen stove. Volume.




Time can compensate for volume, in terms of grease buildup. If the OP
creates a system which can't be easily cleaned, he could eventually end up
with a dangerous situation.


Slow and steady usually wins the race. Thats why haybaling stuff can
really bite you because the typical scenario is get it installed
"somehow", flip on the switch and something happens and then declare
"see, those instructions don't mean anything..."