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
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