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gas fired oven and the chimney question - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
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In order for users to create an album please follow the steps below.
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To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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gas fired oven and the chimney question

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  • gas fired oven and the chimney question

    Im asking again as I watch a contractor install a gas fired pizza oven commercial grade. Is it necessary for the chimney to be a "grease" duct chimney if theres no grease coming from pizza you surely don't fry the pizza its baked. Or is the contractor just doing this for more expense and profit in his pocket? Im asking because the folks who are having this oven installed are friends and they are not here to see the process of the building thats taking place
    Thanks
    Bill

  • #2
    Re: gas fired oven and the chimney question

    Bill,

    First off, the pedigree: Strabane, County Tyrone/Draperstown, Derry(mother's side), and Dublin (father's side, way back). I can't be entirely sure with a gas fired oven, but surely with a wood-fired pizza oven the heat is so high that the need to install a grease-trap chimney is completely unnecessary. However, you might be up against a building code requirement in your location. I'd check into that. If there isn't one, I'd really question the reasoning behind what the contractor is doing. Installations are done on a regular basis with double-walled stainless chimney pipe. There are no grease issues. I'd bow to James' expertise with the gas-fired version, though.

    Slainte, Irishlad,
    Jim
    "Made are tools, and born are hands"--William Blake, 1757-1827

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    • #3
      Re: gas fired oven and the chimney question

      Hi Jim
      thanks for the info and you could be correct on that code knowing the health inspector here, I had to actually cook one hot dog for him when my wife and I purchased a hot dog cart. It was rather funny when he called his supervisor on the heating of hot dogs and the temperature required his supervisor replied "the hot dogs are already cooked it is only a matter or heating them." As for pedigree me mums mum was born in Co. Kildare and me da his da was from England me mums da was from Co. Wicklow. My wife was born in Dublin and grew up in Walkerstown we met in Co. Kildare and after research we found that our great great great granparents lived only 10 miles apart. Interesting. Now as I see the progress of this installation of the gas fired oven they have placed it in a large opening with what seems to me no way of inserting a brick front to the oven and properly enclosing it. But then as me wife says "tis not your worry they make the mistake the owner will deal with them." Guess shes right
      May the wind be at your back and may the sun shine upon yer path
      Bill

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