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- pizza ovens, need assistance, type 1 or type 2
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 chem) due to grease water splash issues, but you
- Pizza Ovens and Hoods - The Building Code Forum
Re: Pizza Ovens and Hoods 2006 IMC Section 507 13 4 gives requirements for the minimum net airfow for the exhausting of air, grease, etc for light duty cooking appliances Definition of light duty cooking apliances includes gas and electric ovens including deck or deck style pizza ovens and cheese melters
- 2020 NEC GFCI protection of Ranges | The Building Code Forum
Per the 2020 NEC, receptacles for electric ranges are required to be GFCI protected if the receptacle is located within 6' of the sink We are having issues with the double pole GFCI breakers (Square D Homeline) nuisance tripping on these ranges I'm sure other jurisdictions are having
- Wood Burning Pizza Ovens - The Building Code Forum
I've seen a couple of them in recent years, and both devices had good installation instructions provided by the manufacturer, but don't forget that Chapter 14 of NFPA 96 has a whole bunch of special requirements for solid fuel cooking appliances - when I brought those to the attention of the architect, they looked at me like I was from another
- Light duty ovens without a hood | The Building Code Forum
-table3-2: light duty cooking appliances requiring a type II hood--electric or gas ovens first on the list (No difference in the type of oven) -light duty cooking appliances can generally be served by a type II hood, but there are instances where a type I hood would still be required, such as where the light duty appliance generates smoke or
- Another Wood-Burning Pizza Oven | The Building Code Forum
a) It is anticipated the ovens described in 1 1 will be vented by an exhaust hood as covered by the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or an exhaust hood tested for compliance with the requirements in the Standard for Exhaust Hoods for Commercial Cooking Equipment, UL 710
- Pizza Vents and other vents in NYC | The Building Code Forum
On another note in case I don't take that place, I have these 3 ovens (Bakers pride I, Bakers pride II, Zesto) that I may purchase and would like to know what type of venting is required I went to the DOB today, they couldn't give me an answer, but they gave me the number for the Office of Technical Certification and Research
- convection ovens hoods? - The Building Code Forum
Re: convection ovens hoods? pwood, In your OP, you mentioned that the ' intent ' was to reheat the meat [ and meat products ] and that it "COULD" cook up to 100#'s of meat Our AHJ DID allow an electric, self contained oven to be installed without a Type 1 hood system, but it was NOT an undercounter type Our application cooks slowly some ribs
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