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Originally Posted by MCutJR  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. |
Getting opinions ahead of time is good, but unfortunately, these things vary a lot based on where you are. I would not trust the restaurant equipment dealer unless you have some references on their expertise. Some of them know a lot about all this stuff, others just want to sell you something and tell you what you want to hear. "Listen buddy, of course you can afford the bigger model, you don't need a hood for any of these!" When the inspector tells you that you need a hood, you think the restaurant supply guy is going to pay for it? You want to be pointed in the right direction, and I applaud you for doing so, but the right direction is explore your options with the inspectors first and then choose your equipment, not the other way around.
In the spirit of looking ahead though, once you've come up with a few viable options and prices, post them here. Many of the fine folks here will be able to evaluate the pros and cons of specific scenarios much more accurately than such a board locally changing topic.
Best of Luck!