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Bookmark or Share- pizza ovens, need assistance, type 1 or type 2 - The Building Code Forumok, 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 ...
- Another Wood-Burning Pizza Oven - The Building Code Forum507.2.1 Type I hoods. Type I hoods shall be installed where cooking appliances produce grease or smoke as a result of the cooking process.
- Pizza Ovens and Hoods - The Building Code ForumRe: Pizza Ovens and Hoods This has been an area of debate for a while! I wish the code was cleaned up on this section. I like type 1 and push for it. Some manufactures say type 2 and then defer to the local ahj. I have approved both. Here is the issue! If the pizza is in an enclosed oven and grease from the pan catches fire how can it spread.
- Type I or Type II Hood?? - The Building Code ForumProposed: 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.
- pizza ovens, need assistance, type 1 or type 2Wow, sometimes you folk split off in so many different paths it's hard to follow. The following is based on the 2015 IMC - Electric pizza oven (enclosed), Type II hood unless heat and moisture loads can be incorporated into HVAC system per Section 507.3. Gas pizza oven (enclosed), Type II hood (produces products of combustion per Section 507.3).
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