Author Topic: venting  (Read 2277 times)

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Offline artigiano

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venting
« on: April 22, 2008, 02:02:40 PM »
best way to vent an oven and keep neighbours happy?

filters etc?


Offline pcampbell

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Re: venting
« Reply #1 on: April 22, 2008, 05:42:24 PM »
What kind of oven?
Patrick

Offline widespreadpizza

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Re: venting
« Reply #2 on: April 22, 2008, 08:51:43 PM »
Assuming you mean wood,  build the chimney as tall as you can, and give them a pizza here and there,  or just ignore them like I do,  especially if you don't care for them. -marc :-D

Offline artigiano

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Re: venting
« Reply #3 on: April 29, 2008, 10:39:39 PM »
strictly wood, sorry.. forgot to mention the important part

Offline widespreadpizza

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Re: venting
« Reply #4 on: April 29, 2008, 11:59:35 PM »
How far away are they?

Offline artigiano

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Re: venting
« Reply #5 on: May 09, 2008, 09:47:25 PM »
From my home oven here in Canada, they are right next door, it is a suburban neighbourhood.  I am wondering about a strip mall now where I am looking to lease, so something on a commercial scale, it is going to be a 48" dome for a 40 seat restaurant and take out.  From what I now a type "A" vent from a licensed mechanical engineer is the proper venting system.  However, I was curious as most do not mention anything about needing a filteration system in the venting.  I was curious as my 43" dome oven hearth at home can smoke when I fire it up in the beginning.  WIth a commercial oven it would definately be less smoke as it is hot from the day before.  I just want to make sure that I do not have any trouble regarding exhaust.


 

pizzapan