More better.

I'd set it at 10 or 25 PPM, if you have those kinds of exposures you have an issue.

Darn near every time I've been burnt alcohol was involved ......

For cooking only, millions of houses have unvented propane cooktops. Don't go unvented for heat or any continuous use, but an hour or two a day isn't going to kill you unless you have a VERY small airtight space.
I don't like the idea of the fuel tank inside though. Is it that hard to run a 3/8 copper line?

Get a Kidde CO/NG combo alarm anywhere gas could be present.

This is not the final floor plan.

TG5E is a prep table. I'm thinking that I want to have some custom ducting run from G22 over and above TG5E. After occupancy of course. That would take care of the vent, and I can install a CO alarm on the wall or ceiling. I probably will go with an infrared portable cooktop, even though I love propane. That would get rid of the CO and also the tank. There is just no good place to store a tank, and outside is 100% no go.


http://forums.pelicanparts.com/uploa...1480471668.png


http://forums.pelicanparts.com/uploa...1480471688.png

I use butane cookers in my dining room on hot pot night.

But if this is a business, I'd think legality and insurance would be factors.

Sorry to harp on this too much, but I've seen a few deaths from un-vented propane heaters indoors.

If I understand correctly he's not talking about a space heater, he wants something to cook with.

Heaters, cooking surfaces, with propane its all the same carbon monoxide.

^
But not the same duty cycle. There is a big difference between burning enough propane to keep a room warm 24/7 and 30 or 40 minutes of cooking three times a day.

Wrong, CO generation is CO generation, it all has to do with ventilation. like I stated, I've seen issues in tents, which are sort of ventilated, within an hour our two that used propane heaters.

I like to cook for the crew. Having food on hand is good for morale. I'll probably make a big pot of spaghetti or who knows what else. I also work some monster hours sometimes, like 80+ hrs per week. I don't like to eat restaurant food that much, and will probably want to bust out the chef skills probably a few times per week. If I need to, the upstairs office will have a shower and most likely a sleeper couch. I plan on having my Le Corbusier chairs and couch in the office lobby because gawdemmit I want them, and I'm a child of the 80s.

CO generation is a function of the amount of fuel burned. Ventilation is a matter of dissipating the combustion by-products. If you don't burn much fuel, you don't need much ventilation.

Given the situation you've described and the fact that you can't put the fuel tank outside (code in my county is 10 feet from a structure), I recommend you go with an electric cook top.

Induction.

In an office environment I would never ever use gas.

Why not buy a microwave combi oven, and a counter top electric oven(in the UK the latter cost less than $30).? You then safely russle up hot food without worrying about a propane tank or the effects of propane combustion.

there are some awesome induction countertop stove things on the market.

mines sucks and cycles too often during my hot-pot meals. but my sister's rocks. she dropped some big coin, while mine is a MIL hand-me-down.

I've used them in cooking classes and they always worked great. Only gripe is the grate is small so you need to pay attention and balance the pot more than on a flat top range. Obvious but it took a few minutes to get used to the smaller size. Also pay attention to what you are cooking, nothing like a greasy stain on the ceiling, not an issue if you are only simmering or boiling water.

I would listen to the safety professional, Hugh. No propane indoors. But that is just me. I will not be risking death, not my neck on the line.