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Another Wood-Burning Pizza Oven

Click on the link and the manufacture tells you how to install a Type I hood over their wood fired pizza oven on pages 11, 12 & 13 http://www.fornobravo.com/PDF/commercial_install.pdf
Which shows almost direct venting, just adds a piece

Plus

FIRE SUPPRESSION

Check with your local code officials to see if fire suppression is required in your area. If fire suppression is required, you must vent the oven using a Type 1 hood, constructed and installed in accordance with NFPA 96. Forno Bravo offers UL Listed Exhaust hoods for our ovens that are pre-piped for ANSUL R-102 fire suppression. We do not recommend aiming any fire suppression nozzles into the cooking chamber of the oven. All installations are subject to the approval of the local authority having jurisdiction.
 
The IMC does not reference NFPA 96 for the construction of Commercial Kitchen Hoods except for appliances with integral down draft. That manufacturers installation is still in conflict with the IMC.

ZIG
 
And we have many restaurants with these ovens as well, all of which have a Type I hood installed over them. We require a Type I hood to be installed over all extra-heavy-duty cooking appliances, just as IMC 507.2.1 requires. IMC 304.2 states "Where conflicts between this code and the conditions of listing or the manufacturer's installation instructions occur, the provisions of this code shall apply." There is certainly a conflict here, so the alternative to utilize the manufacturer's direct vent method could be requested through IMC Section 105 (VMC Section 106). We have not received any official code modification requests to utilize any other method or standard proposing equivalency to IMC 507.2.1, nor has anyone come forward to challenge our decision to require a Type I hood to the local Board of Building Code Appeals or State Technical Review Board. A lot of discussions and a lot of suggestions and a lot of disagreements, but no one has ever chosen to follow the available path to resolution found in IMC Section 105 (VMC 106) for modifications and alternative methods or Section 109 (VMC 119) for appeals. So I have to ask, in a jurisdiction with a population of more than a million people and approximately 4,000 restaurants (and an appeal board that meets once a month), why has this decision never been officially challenged through modification request or board appeal when there has been ample opportunity to do so?

UPDATE - We have received a request for modification, and the request was denied for many of the reasons voiced in this string, along with others not voiced here. The applicant now has an opportunity to appeal this decision to the Local Board of Building Code Appeals and beyond. I will update again if an appeal is requested.
 
It is an oven

Install per manufacture, even if they allow several ways to vent it
 
[h=2]UL 2162[/h][h=1]Standard for Commercial Wood-Fired Baking Ovens - Refractory Type[/h]

  • SCOPE
  • TABLE OF CONTENTS
1.1 These requirements apply to commercial wood-fired ovens intended for use by commercial establishments for the purpose of cooking or baking food products utilizing solid wood fuel. These ovens utilize as their primary enclosure, refractory materials.

1.2 For the purposes of this standard:

a) It is anticipated the ovens described in 1.1 will be vented by an exhaust hood as covered by the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96, or an exhaust hood tested for compliance with the requirements in the Standard for Exhaust Hoods for Commercial Cooking Equipment, UL 710.

And from the installation instructions

b) Minimum exhaust hood size including minimum height, depth, and length of the hood as well as minimum hood overhangs, minimum exhaust air flows, and maximum hood height above the oven shall be established as part of the investigation.

c) The seismic stability of the oven and support system is not anticipated in this document.

1.3 The wood-fired baking ovens as covered by these requirements are intended for installation in accordance with the National Electrical Code, NFPA 70, and other codes such as the International Mechanical Code and the Uniform Mechanical Code. The exhaust hoods referenced in these requirements are intended for installation in accordance with the Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, NFPA 96.

There are two venting options for the Modena2G Seriesovens. These methods are Direct Connection of a GreaseDuct or UL103 Type HT listed chimney (Direct Venting)and a Type 1 Exhaust Hood installed according to NFPA96 and the UMC with Grease Duct venting.VERY IMPORTANT! SUBMIT YOUR VENTING PLANSTO LOCAL CODE AUTHORITIES BEFOREPROCEEDING WITH INSTALLATION.Most cities accept the U.L. listed Direct Connectionmethod, however a few cities will require the use of a TypeI grease hood over the oven opening and vent. Check withyour local building department to determine which methodor methods are acceptab
Anyone actually have full access to UL 2162?
 
Oh, and while this topic has been brought up again, there will be a new exception to the 2024 IMC Section 507.1 which reads:

5. Ovens listed and labeled for use with wood fuel in accordance with UL 2162 and vented in accordance with the manufacturer's
instructions.

Looks like everything discussed in 2016 has now significantly changed :)
 
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