Hello,
We're in process of scouting commercial spaces to build out a small restaurant that will require venting for cooking. In examining the DOB code requirements, it's difficult at times to figure out exactly what the various code requirements actually stipulate - not only for venting, but for other issues, as well. It seems as if many of the requirements are subject to varying interpretations.
Working with architects hasn't always helped to clarify these issues. Obviously, we don't want to sign a lease and THEN find out that a particular renovation to meet code requirements is either exorbitantly expensive or not even permitted.
Are there DOB consultants - such as former DOB inspectors - who are very knowledgeable and who might still have access to current DOB personnel to get clarification in advance of certain key questions? Please understand, we are not looking for anyone to "schmear" anyone to look the other way, or sign off on contracting work that is illegal or subpar - but rather to get some clear-cut answers IN ADVANCE as to what is likely to be permissible under the code for the specific location...
Thanks in advance for your advice...