1. Conveyer type Pizza Ovens are classified as medium duty appliance. Medium duty appliances require 300 cfm per linear foot of hood. Minimum exhaust air design per the IMC is 2,850 cfm. Unfortunately that also works out to be 2,850 fpm of velocity through the grease duct. As you know, that is a lot of velocity. I have to enforce the IMC guidelines in this matter. Show on plans make up air equivalent to exhaust air.


If you have any questions, please contact:
Troy James
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1. Remove from plans all ETL listings and all Captive Aire Manufactured hood spec designs. The design for this hood will comply with NFPA 96 and 2003 IMC.
2. Detail on sheet AP-1A, shows a hood detail with fire wrap on top of hood for clearance reduction. This is not allowed in the city of Boise. This product was not tested for that use therefore; 18" clearance to hood is required. Show on plans hood detail that is applicable to AZTA PIZZA.
3. 1800 cfm of make-up air is not enough air to make up 3000 cfm designed. Provide additional make-up air.
4. Show on plans Hood is to be interlocked with the exhaust fan and the Make-up Air per 2003 IMC section 508.
5. Note on plans pizza oven restraint and approved gas flex connector per the manufacturer and the 2003 IMC section 411.1.3 and 411.1 #6.
6. Add gypsum wallboard to note on sheep AP-1 that states stainless steel backsplash with 31/2"metal studs.
7. Note on Hood information schedule for stainless steel baffle filters to be approved per ASTM F2519-05.
8. Note on plans the upblast fan shall be hinged and supplied with a flexible weatherproof electrical cable to permit inspection and cleaning per 2003 IMC section506.5.3.
9. Note on plans 1500 degree gasket shall be required at exhaust fan connection to grease duct.


If you have any questions regarding this Plan Review please contact:
Troy James
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See 2003 IMC corrections per Troy James. ###-####

called dave hannah to pick up failed plans and return to garden city