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  • Pizza Ovens and Hoods - The Building Code Forum
    How does your jurisdiction handle the hood requirements for pizza ovens? Type hood? Make-up air? Exhaust termination point? These are mostly gas appliances that can produce smoke when they overcook so does that bump them to Type I? My opinion is that Type II meets the intent
  • Another Wood-Burning Pizza Oven - The Building Code Forum
    I don't post much, and I know this question has been posed before, but I didn't find the answer I'm looking for on those threads and wanted to start a new discussion 2012 IMC adopted The age old question - Type I hood required over wood-burning pizza oven? Here are the specs and
  • pizza ovens, need assistance, type 1 or type 2 - The Building Code Forum
    ok, electric (convection) pizza ovens, gas fired pizza ovens, don't produce "grease laden vapors " like a deep fat fryer or range cook top or broiler will i'd say a type 2 hood is sufficient for the pizza oven not a type one with supression, which would be required over a fryer (actually dry
  • Pizza Vents and other vents in NYC
    Can anyone explain to me how venting works in regards to the health and fire department I'm in NYC, and I saw a store that has what they call a "pizza vent" even though they are using gas ovens to bake their pizzas The way I understand it is that if you have an open flame, you need to have a
  • Mechanical Codes | Building Code Forum: Construction Compliance
    Mechanical Codes for both Residential and Commercial with an emphasis on the ICC, IMC
  • Sandwich station hood? | Building Code Forum: Construction Compliance
    There is no longer a specific reference to deck-style pizza ovens, just the reference to deck-type ovens Considering that a deck pizza oven is an enclosed oven and that the primary byproducts given off are heat and moisture, deck pizza ovens have commonly been approved for use under a Type II hood
  • tandoor | Building Code Forum: Construction Compliance
    Medium-duty cooking appliances include electric discrete element ranges (with or without oven), electric and gas hot-top ranges, electric and gas griddles, electric and gas double-sided griddles, electric and gas fryers (including open deep fat fryers, donut fryers, kettle fryers and pressure fryers), electric and gas conveyor pizza ovens
  • Difference Between Domestic Commercial Kitchen - The Building Code Forum
    A residential furnace or water heater would be a low heat appliance an incinerator or industrial oven used in a manufacturing process may be a medium or high heat appliance These categories really don't have much to do with typical cooking appliances unless they are designed with a flue connection, like some deck style pizza ovens are
  • pizza ovens, need assistance, type 1 or type 2
    Gas pizza oven (enclosed), Type II hood (produces products of combustion per Section 507 3) Electric or gas pizza oven (conveyor), Type I hood (see mtlogcabin post referencing 2012 IMC - 2015 hasn't changed)
  • Type I or Type II Hood?? - The Building Code Forum
    Let's see if we can take this discussion one step further Proposed: Conveyor Pizza Oven with gas fuel Defined as a medium-duty cooking appliance Medium-duty cooking appliances are required to have Type I hoods over I have often heard the argument that a Type I hood is not required because the amount of grease vapors generated is small





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