Do commercial electric convection ovens need to be under a hood system?

Discussion in 'Cooking Equipment Reviews' started by e ma, Jul 23, 2013.

  1. e ma

    e ma

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    We are opening a lite fare teashop in a smalltown in MD and will bake of course (scones & cakes....) The spec sheet on a model of oven we are looking at does not say if it needs to be under a hood system or not. Does anyone know?
     
  2. e ma

    e ma

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    sorry meant to include model Imperial/EConOven-ICVdE-1
     
     
  3. petemccracken

    petemccracken

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    Check with your local fire department.
     
     
  4. foodpump

    foodpump

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    Like Pete says, check with your local fire dept. and municipal office. 

    I know in Pete's area (California) you can not. 

    I know in my area (Vancouver, B.C.) you can
     
  5. petemccracken

    petemccracken

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    A slight clarification to FoodPump's post; in my area, it depends on WHAT you are cooking as well as HOW you are cooking it.

    There are a few convection ovens with catalytic converters that may be used for bakery goods without a vent.

    It really depends on your local officials.
     
     
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  6. michaelga

    michaelga

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    A further consideration for you...

    If you don't have it under a hood and you happen to burn a batch badly - where is all that smoke going to go?

    Into the guests seating area?  Out the front door?  Make up air system? or Re-Circulator?   No where?  

    Smoke alarms are mandatory so will they go off?

    Sometimes going the less expensive route can have un-intended repercussions.
     
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