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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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 Posted: Jun 20 2013 Post subject: Anyone using "Society Insurance", they're gonna sc |
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An FYI so you can look for another carrier.
Society insurance has suddenly decided that they will not insure any business with any "Solid Fueled" appliance that is within 10-feet of any structure.
They will cancel you with no warning.
They do not care about UL ETL, NSF or any of the ratings or a handwritten letter from the local Fire Marshall.
My agent called last week asking where my pits are located, and after telling her, she said they need to be out of the building and no closer than 10 feet.
And I can expect a surprise inspection in the next week or so.
She was told to get bent and that I will find another insurer.
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 21 2013 Post subject: |
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With (more than a few) bbq restaurants going up in smoke (literally) at a higher rate than a "standard" restaurant I can see why.
In the end, the insurance companies that WILL cover bbq restaurants will be at a much higher premium.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Jun 24 2013 Post subject: |
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| Geronimo wrote: | | With (more than a few) bbq restaurants going up in smoke (literally) at a higher rate than a "standard" restaurant I can see why. |
The places that have gone up in smoke are most likely arson jobs due to their crap product and oversaturation of the market, so they probably burned their places down and blamed the pits.
SO the legitimate places that serve a quality product get screwed.
Deep fryers are more likely to cause a devastating fire than an Oyler BBQ Pit.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 25 2013 Post subject: |
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| Harry Nutczak wrote: | | Geronimo wrote: | | With (more than a few) bbq restaurants going up in smoke (literally) at a higher rate than a "standard" restaurant I can see why. |
The places that have gone up in smoke are most likely arson jobs due to their crap product and oversaturation of the market, so they probably burned their places down and blamed the pits.
SO the legitimate places that serve a quality product get screwed.
Deep fryers are more likely to cause a devastating fire than an Oyler BBQ Pit. |
You could probably say that about any restaurant that "goes up in smoke". But until the insurance industry does their homework and knows which pits are safer than another, it will be this way.
Also, even if one owns what might be considered a "safe BBQ pit" if it is not maintained properly (as any equipment) there is a chance of disaster (fire).
I would guess in a BBQ restaurant, the owner would need to prove to his/her insurance company that their smoker is safe as placed, as any other piece of equipment in the operation of the restaurant...if you could get them to give you that chance. 
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RodinBangkok
BBQ Super Fan
Joined: 30 Dec 2006
Posts: 491
Location: Bangkok Thailand
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| Posted: Jun 25 2013 Post subject: |
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Do they consider the risk too high if your pit has ansul? It may be cheaper the in long run to add it if so. Open flame around grease is a larger risk in general, fryers are a different animal if built to standards and most are under hoods where ansul is already required.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Jun 25 2013 Post subject: |
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Oyler pits are listed by Underwriters Laboratories as "Zero Clearance from Combustibles" on 3 sides.
They also have earned fire-safety ratings from ETL, (another testing lab) But ETL has listed the rear of the Oyler pit to be at least 6" from combustibles.
There are extreme/major differences between an appliance that is simply considered "Solid Fuel" and an Oyler BBQ Pit.
The reason I stayed away from running a Bewley Pit here was the lack of ratings from the independent safety labs, the lack of an NSF rating, and the headaches it would cause with insurers , health department, and the fire marshal .
Society insurance doesn't give a ratzass if there is a fire-suppression system, ratings from UL & ETL , or anything else. Their underwriting department is broadly stating that if it uses a solid fuel in any form, they will not insure you.
This applies to all you guys who are running gassers and pellet cookers too! , they will not insure you unless it is at least 10' feet from any structure.
I am going to ask them about pellet stove heating appliances, and see WTF they have to say about those, I don't run one here, but I just want to see how insane these people really are because they are even ragging about Alto-Shaam smoke & hold units that smolder chips!!
Wood and coal fired pizza ovens are included, broilers that burn wood or charcoal are also included no matter the ratings, if they are under a class-III hood with fire suppression.
If it uses a solid fuel in any form, they will cancel you!
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 25 2013 Post subject: |
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Ok, so Society Insurance won't insure a BBQ of any kind...
With thousands (and maybe thousands more) insurance companies that insure restaurants, I am sure one could find 2-3 that would work for a BBQ restaurant...even a restaurant in the boonies.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: Jun 25 2013 Post subject: |
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| Geronimo wrote: | Ok, so Society Insurance won't insure a BBQ of any kind...
With thousands (and maybe thousands more) insurance companies that insure restaurants, I am sure one could find 2-3 that would work for a BBQ restaurant...even a restaurant in the boonies. |
Thousands? Maybe independent agents who represent insurance companies..
Actual insurance companies, try a handful
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Geronimo
BBQ Super Pro
Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jun 26 2013 Post subject: |
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Harry, please know that I am not commenting on this thread to hassle you in any means shape or form. I am only trying to help others who may be coming into this same problem.
Did you find a company that would insure your BBQ restaurant?
I know I don't have to tell you, but for others who may not have thought of this...call around to other BBQ restaurants in your town and/or state to find out what insurance company they are using that does NOT have issues insuring BBQ restaurants employing an actual smoker.
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