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Wood Smoke Release Question - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Wood Smoke Release Question

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  • Wood Smoke Release Question

    We have a new commercial neighbor that is setting up a "wood fired" pizza operation that is surrounded by establish retail storefronts and some residential units. The top of this building is near street level to some surrounding neighbors. We are wondering how a typical "wood fired" pizza restaurant can handle the release of their woodsmoke to minimize the impact on such surrounding neighbors and/or the environment. Thanks in advance for your response and insights.

  • #2
    Re: Wood Smoke Release Question

    On the day of the grande opening encourage all of your neighbors to go to his pizzeria for a meal. Tell him that you are there out of concern He may or may not offer you a discount. Whether or not, buy a pizza. After savouring, I think that ya'll will not mind the aroma of the smoke .
    joe watson

    "A year from now, you will wish that you had started today "

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    • #3
      Re: Wood Smoke Release Question

      Originally posted by TeeGee View Post
      minimize the impact on such surrounding neighbors
      I think your only option is to order the small vege - outside of that,
      the impact is obvious, everybody is going to gain weight.
      Check out my pictures here:
      http://www.fornobravo.com/forum/f8/les-build-4207.html

      If at first you don't succeed... Skydiving isn't for you.

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      • #4
        Re: Wood Smoke Release Question

        Health code is going to address permissible emissions from restaurants. All restaurants produce smoke (ok, maybe not raw-food places); only the composition differs. Pizza ovens don't generate much smoke except when starting them cold (meaning that the oven hasn't been fired recently). Smoke results from incomplete combustion. By the time a pizza oven gets to operating temperatures, the combustion is very efficient and you won't see much smoke. If the oven is being used daily, there will be few cold starts (if ever). The restaurant probably will not produce any more emissions than customarily observed with "normal" restaurants.

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