JPY and Marco,
How are those Italian ovens really different then the others, such as Woodstone or Earthstone? Why so much trouble with them? I thought that their essential structure is the same!
But I haven't heard of any of this with the American ovens. Why are they considered safer than the Italian ovens?
The test are mandatory for appliances, but brick ovens are not appliances and an honest tester (UL OR ETL) will tell you that. For wood ovens these test are only quality a safety standard tests that companies get so to be more attractive to clients and make credibility for themselves with health inspectors (you can also start an open and honest relationship with the health inspector which will agree with the fireplace issue). One of the test is for the materials Fire resistance... What? a refractory brick is not resistant to fire? funny, isn't it... Romans built ovens with the same bricks 2000 years ago, which have resisted multiple fire up, a lava eruption and numerous earthquakes...... (still visible in Pompeii)
The NSF is not necessary for a wood oven pizza and can get the documentation used by a client and approved by the health inspector.
The pre fab ovens, American or Italian, do not perform as a Traditional oven to cook pizza Napoletana. the materials, dimensions, insulation etc are different so these are not essentially the same.
Neapolitan ovens have passed the test on site at an approachable cost.
The quarterly checks you are talking about are referred to the Production of those ovens (at the company where you work) and do not apply to 1 unit approved on site, let's no confuse people here.
Also, there is a company in Italy which sells UL and NFS (which is an European standard by the way) approved ovens... but are prefab.... Again not comparable with an artisan product.
Neapolitan oven maker are artisans and make an artisan product.