a little update, I called the building inspector (fire marshal is sick) and he said its based on what the UL listed it as. As long as i have the number in my floor plans when its submitted they will be able to check to see if everything is okay. I am located in Cleveland Heights. I went to a local restaurant equipment dealer and they told me I don't need a hood for a pizza oven even its gas, because there is a exhaust on the oven itself that I can just tie into a duct and have it shoot horizontally out of the back of the location. As i said before this is all preliminary, i came here to get input from professionals and to get pointed in the right directions. Pete and Dillbert, I am not going to make decisions solely based on your info or anyone elses. I know I it really comes down to the building inspector, like I said just looking for other input. Almost like consulting more than one doctor. |