CUISINE-SPECIFIC FIELD GUIDE
Chinese / Wok Conversion Inspection Manual
CUISINE-SPECIFIC LANDMINE
High-BTU wok ranges need real make-up air and a Type I hood with proven capture.
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Five immediate stop signals
These cancel any deal regardless of cuisine.
You smell gas, see burnt wiring, or see blackened / charred hood areas.
The exhaust fan is missing, disconnected, or shaking violently.
The seller refuses to provide hood / fire / grease records.
You must add major cooking equipment outside the existing hood.
The landlord will not allow roof, gas, electrical, or grease-interceptor work.
WALK
Smell, look, listen
PROVE
Hood · gas · electrical · plumbing
PRICE
Written scopes before signing
NEGOTIATE
Or walk away
OTHER CUISINES
02
Mexican / Tex-Mex
Comal + plancha lines and tortilla warmers are usually under-vented in inherited TI shells.
03
American Diner / Burger / Breakfast
Flat-top + fryer + bacon = heavy grease load; old grease interceptors rarely keep up.
04
Bar / Lounge / Sports Bar
Walk-in cooler placement, glycol lines, and occupant load dictate the entire floor plan.
Already walking the space?
After your field findings come the permit drawings. APD draws code-compliant, contractor-bidable plans fast enough to keep the deal on the rails — operating in all 50 states; trilingual EN / ES / 中.
Contact
Begin a project.
Studio
Phoenix4435 E Chandler Blvd · Suite 200
Phone
(602) 628-1231Servicios disponibles en español · 中文版本 (602) 628-1231