Type II hood with a deep fryer. Is this a problem???

cgibson

cgibson

facilisales Machine
I saw this place yesterday.

It is a pizza place and they have a type II hood with no fire system.....someone had the idea to add a deep fryer only it really does not fit under the hood.
So they just shoved it behind the pizza oven and it sits right under their pizza boxes.

I was thinking about something. As much as the subject of "Certification" gets debated or sometimes knocked on this site.....being certified does have advantages. You tend to look at things differently. I know I do.
 
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It takes a piece of paper from some school somewhere to spot pizza boxes next to a oven? I'm impressed. :rolleyes:

I think you missed your calling you should have been a Photographer for the Obvious news channel. :eek:

CHEERS Goat.
 
Ouch that hurt
 
Wasnt my intention to poke at you Chris. I enjoy reading your posts and looking at the pictures.

I get tired of these paper toters. LOOK AT ME I HAVE A PIECE OF PAPER THAT SAYS I CAN CLEAN A HOOD.

Simply put- you cannot and will not obtain the 14 years of in field experience I have with a few days of training. The end.

I need a vacation.
 
What's a type 2 hood?

They could set those boxes up a littler closer to the fryer. The cardboard should soak up most of the airborn grease particles, thus preventing the saturation of the filters and duct....and fan. They should be able to avoid hood cleanings. Say maybe a 2 year cleaning would be sufficient if the boxes were changed on a regular frequency.
 
Josh, please tell me you are kidding. I hope for 16k rusty told you what a type II hood is. If he didn't call me and I will tell you for free.
 
What was even better was that the guy (in a thick middle eastern accent or maybe Armenian) told me that he had "29 other locations" but wanted this one done first and his regular company which shall remain nameless only charges $80.00 and he wants to save some money :eek:
 
What ? good thing I have my rubber boots on.
Sounds like the poo is getting deeper by the minute. :eek:
 
A pizza franchisee in SoCal with 30 locations? and he wants to save money?
 
I hear such BS from people about how they have "29 locations" but would like me to discount the first one and the rest will come later........the rest never come and the 29 do not exist.
 
Maybe 29 relatives with pizza franchises as well.

Type II would be twice as good as type I...right? Or maybe twice as many filters.
 
No type II is the second one ya see when ya go in the kitchen. :D
 
maybe this will help

Type II hoods are used in the collection of steam, vapor, heat, and odors—but not grease. The two sub-classifications of Type II hoods are condensate and heat/fume.
 
By the way, Why is a type ll hood acceptable for a pizza oven? Is all that crap that gets in the system not considered grease?
 
It would seem that we are in the gray area of NFPA 96. If I recall Class ll hood are for those applications that applies to those hood that do not cook animal fats. The older pizza units were considered baking and no notice was given to the sausage, beef other deceased animals that make their way down pizza conveyor. I am sure that this answer is close to being right.

Now, out West pizza hood are all Class 1. Josh you must have been sleeping when Rusty went over the question at the school. No harm and little gain.
 
I did feel like I was sleep walking during the course. It's a lot to learn in a short time, very little rest. A lot like the real life of a greaser.

I think I'll go with goats answer. It makes sense that type II is the 2nd hood you see in the restaurant. All the talk about the NFPA just seems like your trying to sell something.
 
Type 1 for grease/smoke vapors such as occures w/woks, charbroiler, fryers, tilting skillets, grilles. All welded seams, no rivits, no aluminum, no leaks (?). Clearances to combustables at least 18inches.
Type II for heat or steam and do not produce grease/smoke.dishmachines, steam tables, Pizza. Ranges can be under either hood, but my experience is that sooner or later, the range is used for real cooking and then you get asked to clean a leaky system. I finally have an inspector that will not allow a range under a Type II hood.

As per NFPA 96-2002 and IBC , IOC, SBBC fryeres do require placement under a Type I hood. A type I hood requies a fire suppression system, after 1991, UL 300

I'll put my 25 + years of hands on experience against certifiaction or anyone teaching certification.
Douglas HIcks
General Fire Equipment Co of Eastern Oregon, Inc
 
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