power venting Modular Refractory Oven Installation Discuss power venting in the Pizza Oven Design and Installation forums; hi i have a ? regarding power venting. i built a icf home in south mississippi 13" thick concrete walls,the ...

[moto127]

hi i have a ? regarding power venting. i built a icf home in south mississippi 13" thick concrete walls,the oven is istalled in my kitchen it was suppose to be vented through the roof(i travel and was away for several months during construction and my wife was unaware of workers not finishing project. they built a temp wall around it to protect it) anyway i would now have to tear up cieling,carpeting on 2nd floor and cieling cut up roof. i looked into power venting and spoke to a company EXHAUSTO GVS PIZZA OVEN POWER VENTS. I do have a whole house generator so in the event i did lose power while using the oven power would always be there. i would have to bore a hole out the side of my kitchen,and would use triple wall pipe i have the casa 90. any feed back would be great

[dmun]

I've seen it done in commercial establishments, but I've not heard anyone here using one. Maybe someone on the PMQ forum could give you some direct experience.

[ThisOldGarageNJ]

Im sure its possible, Just a matter of using the right amout of draw on the fan.. Too much of course will suck all your heat out, too little on the other hand would be way more deadly, Either way I would put up a carbon monoxide and smoke detector in the vicinity for safety sake..

Mark

[CanuckJim]

Mark,

Even commercial sized ovens in restaurants draw between 100-200 cfm. Generally speaking, you will not need a power vent unless your chimney run is more than twenty feet, total. I'd install it without, first, then see how it draws. You can always retrofit.

Jim

[ThisOldGarageNJ]

Originally Posted by CanuckJim

Mark,
Even commercial sized ovens in restaurants draw between 100-200 cfm.
Jim

Hey Jim, That is really not a lot of air is it ? I know my bathroom fan moves more, Is there a difference though because of gas/wood use in an oven ?

I agree though, Retrofitting after makes sense as you would just have to cut in the chimney pipe...

Mark

[CanuckJim]

Mark,

Not really sure of the differential: wood/gas. That, I guess, would depend on the size of the burner.

Jim

[splatgirl]

ICF house here, too, and someday I WILL have a WFO indoors. I want to figure out a way to recycle/store the exhaust heat, as I'm pretty sure a single oven firing would be enough btu for my house for an entire week even in the dead of winter.

You should have a makeup air source regardless of whether your oven is vented up or through the wall. Power venting is the least of your worries but you might be able to kill two birds with one stone.

You might be able to treat it more like you'd do for a regular wood burning fireplace, ie with a generic vent/makeup air source vs. something that's pizza-oven specific. IME, that equals commercial=expensive. I would start by finding out what your building code requires for a regular wood burning fireplace and go from there.

[ThisOldGarageNJ]

Hey Moto,

Have you made any progress ??? And how about posting us some pics of the oven ?

Mark

[moto127]

Hi
I just got the vent delivered today as soon as i install i will send pictures............. i will just have to learn how to add pictures

[ThisOldGarageNJ]

Hi Moto,
To add pictures,,,, on the bottom of the thread click the "Go Advanced" button, Then go to "Manage Attachments" you can upload your pics there.. Looking forward to seeing them

Mark