Chimney placement in commercial ovens
I am starting to research brick ovens for restaurant use and all the ovens I see online, the naples style, all seem to have the chimney on the top. I had a look at the Pompeii plans and the chimney is at the front. I wouldnt think this would be a bad place to have it in a restaurant incase smoked escaped.
Does anyone have any information on chimney placement for brick ovens in restaurants? All the building information i find online is for outdoor ovens which have the chimney at the front.
Thanks for you help
|All times are GMT -7. The time now is 05:42 PM.|
Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC