The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza Vents and other vents in NYC

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giyad's picture
giyad

Pizza Vents and other vents in NYC

Can anyone explain to me how venting works in regards to the health and fire department. I'm in NYC, and I saw a store that has what they call a "pizza vent" even though they are using gas ovens to bake their pizzas.  The way I understand it is that if you have an open flame, you need to have a type 1 venting system.  So how come these guys just have a vent that goes from the oven to the outside?  They don't have a hood or ansel system.  I'm trying to open a concept similar to pizza in that it is a baked flatbread, but in my location search venting seems to be the biggest factor and I don't know how to find out what exactly I need.  Can someone answer this or point me in the right direction?

Thanks!

grind's picture
grind

Can't the relevant departments clarify what they require and what you need to do?

giyad's picture
giyad

Can you give me their phone numbers?  I've tried finding that info on their respective sites and I can only find a link to contact or email via the site, and no one ever responds...

grind's picture
grind

Oh no, I'm in Canada.  We have our own Kafka bureaucracies.  My comment was meant as an innocent question.  I just thought it was maybe an oversight on your part.  Sorry for the false hope!

giyad's picture
giyad

no worries, thanks for trying haha!