Ok it wasn’t a total bust.
Actually I think it may have been a real win for me.

during the conversation, I was told

Oh no, if you go all electric and have no propane…
You DON’T need the gas inspection ( I knew that part, but thanks )
You don’t need an engineer to submit drawings – no drawings needed at all
You don’t need an engineer to stamp  / approve anything
You only need the electrician to do the necessary work…

Wait – WHAT ??

“Oh Didn’t I mention this BEFORE ??”

NO !!!  WTF ???

So now I don’t need:
— Engineer ($1000)
— Engineer drawing and stamp ($1000)
— Gas fitter & supplies ($1500)
— Gas Inspection ($400)
— Propane Tanks ($250)
Roughly $4000

— Commercial Hood and fan ($5000-$7000)
— Fire suppression ($2000 – $4000)
Roughly $7000 – $11000

So this ONE little tidbit of information could potentially save me $15 THOUSAND DOLLARS.
And you FORGOT to mention it???  THANKS

So with this in mind…. Plus my pros and cons list
I think my mind is now made up.

I even stopped in to see the engineer I am NOW talking to.
And luckily for me he has not done anything or spoken to anyone yet, so no money has been wasted there.
And even HE was shocked to hear this.

So the only left is to find out if I can use the residential appliances or not.

They are all CSA approved.
But it seems that ALL residential appliances now come listed as
And inspectors have been known to be total assholes about certain things.

The engineer says that is mostly for warranty purposes.
AND because they are not meant to be used in a restaurant that is running 18 hours a day.

So AGAIN I fall into this GREY area.

I will only be running the equipment for a few hours a day 4 to 5 months a year.
So usage wise, I won’t be exceeding household type use.
And I am not concerned about warranty on a $50 grill.  If it breaks, toss it and get another.
As opposed to a $2000 or $3000 commercial grill  …

So as soon as we can figure this part out, I think we can move forward….  yeah right.