Pizza Ovens and Hoods - The Building Code Forum
Oct 16, 2009 · Pizza ovens are not included as that listed under IMC Section 507.2.2 as being suitable for installation under a Type II hodd. 2006 IMC Section 507.13.3 gives requirements for the minimum net airfow for the exhausting of air, grease, etc. for medium duty cooking appliances. HOOD / Type I = A kitchen hood for collecting and removing grease ...
Ovens - The Building Code Forum
Jul 8, 2019 · Ovens | The Building Code Forum. Welcome to the new and improved Building Code Forum. We appreciate you being here and hope that you are getting the information that you need concerning all codes of the building trades. This is a free forum to the public due to the generosity of the Sawhorses, Corporate Supporters and Supporters who have ...
pizza ovens, need assistance, type 1 or type 2 - The Building Code …
Jun 12, 2011 · 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 ...
Wood Burning Pizza Ovens - The Building Code Forum
Oct 17, 2009 · Wood Burning Pizza Ovens | The Building Code Forum. Welcome to the new and improved Building Code Forum. We appreciate you being here and hope that you are getting the information that you need concerning all codes of the building trades. This is a free forum to the public due to the generosity of the Sawhorses, Corporate Supporters and ...
Chicken Rotisserie Ovens - The Building Code Forum
Oct 20, 2009 · Re: Chicken Rotisserie Ovens We have a Sam's in our juristiction that just renovated the store and installed three rotisserie ovens. They have a Type 1 hood system with fire suppression system. These are also listed in the IMC. The fusible links are a higher temperature located in the hood assembly.
Another Wood-Burning Pizza Oven | The Building Code Forum
Apr 7, 2014 · Basement. Nov 4, 2015. #5. Not sure your question. It is a semi open oven like a chain pizza oven or salamander. Wood or charcoal fuel stoves are allowed in a kitchen. Just show the how the manufacture suggests ventilation and push for the direct vent. I have seen gas fired enclosed ovens direct vented. C.
Convection oven under Type I hood | The Building Code Forum
Oct 17, 2009 · 4. 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.
convection ovens/hoods? - The Building Code Forum
Oct 19, 2009 · 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
Light duty ovens without a hood | The Building Code Forum
3,070. Sep 14, 2015. #1. I have a electric double oven (light duty appliance) installed without a hood in a commercial kitchen. A type II hood can be installed over a light duty appliance that does not produce grease or smoke per 2009 IMC 507.2.2. Otherwise, if it produces grease or smoke then it would need a type I per 507.2.1.
How to determine which cooking processes produce grease laden …
Jan 24, 2011 · The code states that either a Type I or Type II shall be required per the type of appliance and processes. 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 ...