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  • 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
  • Another Wood-Burning Pizza Oven - The Building Code Forum
    1 1 These requirements apply to commercial wood-fired ovens intended for use by commercial establishments for the purpose of cooking or baking food products utilizing solid wood fuel
  • Pizza Ovens and Hoods - The Building Code Forum
    Definition of light duty cooking apliances includes gas and electric ovens including deck or deck style pizza ovens and cheese melters The Definition of Medium Duty Cooking appliances includes electric and gas conveyor pizza ovens
  • Light duty ovens without a hood - The Building Code Forum
    The ovens are electric ( there are two units on opposite sides of the kitchen) Meat would definitely be on the menu Maybe the type of establish will help It is an A2, where groups of people will come in and assist with the cooking of there own meals, then eat eat and drink
  • Limited area sprinkler system in a crematorium? - The Building Code Forum
    The only thing that gave us much direction on what might be required was Table 509 (incinerator rooms) in the 2012 IBC and the language in the 2012 IFC - Chapt 30 - Section 3006 for the ovens
  • Chicken Rotisserie Ovens - The Building Code Forum
    Are chicken rotisserie ovens, (which are typically listed, self contained oven units) required to have fire suppression, hood and exhaust systems? It
  • Convection oven under Type I hood - The Building Code Forum
    A Type II hood is not required for the following electrically heated appliances: toasters, steam tables, popcorn poppers, hot dog cookers, coffee makers, rice cookers, egg cookers, holding warming ovens The additional heat and moisture loads generated by such appliances shall be accounted for in the design of the HVAC system
  • How to determine which cooking processes produce grease laden vapors . . .
    Type I Hoods are required for ranges and ovens under 507 2 1, however the facility is stating that they will not be producing grease laden vapors during typical daily operations (admitting that there may be isolated circumstances, albeit rare) The Type II hood would be permitted if grease laden vapors were not present during operation
  • No Exhaust Hood Required for UL710B - The Building Code Forum
    thank you guys! So we have an electrical combination oven in a pastry kitchen inside a 5 star hotel And i would like to know if type I type II exhaust hood is required with this oven is equip with such ventless hood system (the Recirculating Systems, UL710B) There is a UL lab test report saying the grease-laden effluents collected was 1 45 mg m³ , so i am guessing type I hood is not
  • Wood Burning Pizza Ovens - The Building Code Forum
    Calling all food (pizza) aficionados’ I have heard about the excellent “old world” cooking of pizza with a wood burning oven but have never seen one I





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