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.
