I am still waiting on a call back from the manufacture and I am studying the NFPA 96 and NFPA 211 manuals, but alot is in the gray when it comes to these solid fuel burning large smokers or I guess what the industry would call a BBQ pit oven in a commercial kitchen environment.
This is an Oyler E1300 by J&R Mfg
My question is that they are venting this unit with type B venting, is this correct? I would assume type L or more aggressive piping like an all-fuel vent piping like triple wall chimney liner?
They have an exhaust hood installed over the doors of the log burner area, that is suppose to remove any smoke when the doors to the log burnering area is opened, but got a feeling from the looks of comparable manufactures that the size of this exhaust venter is under sized.
So I guess what I am asking the pro's if any of you are from Texas..LOL How, from your experience with these large solid fuel burning smokers are they controlling the smoke. Should they be using a Type I venter above the doors, would this smoke be considered grease laden and should it be an up-blast with grease filters over the access door to the smoker?
I know alot is based on the manufacturer, but still waiting for J&R to get back to me.
This is installed in a strip mall, which is one of my accounts. the owner of the strip mall in hind sight is asking me to look into this since all the neighboring tenants are pretty upset with the smoke being pushed into their suites. Something is not right with the means of venting the smoke when those doors are opened.