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'`,: THENEW STAN�AF� IN THE PIZZA INDUSTRY. <br />Fcbruary 1, 2008 <br />To Whom It May Concern: <br />��������\� <br />a s�ns,� <br />Q <br />O� G✓O� e ,��'''� ''�'�d� <br />c�� ��c� � �`� � . �� � � <br />R v�� �� � �w\ %` <br />� � �i�l�� <br />We at Mursal and Sons Tnc. do not mquire a hood over o�s ovens to function. We do however, <br />recommended to use n"Type 2" hood. It is always up to the locnl autt�orities if a hood or what type <br />of hood is required. <br />Tf a hood is not being uscd or the oven is being din,.ct vent�Yl, ihen a druR diverter must be installed <br />in the fluc systcm. A six inch insulated flue with a minimum of 55 cfm must be use.•d from il�e ceiling <br />to ihc teRninufion of the system. <br />A canopy style "Type 2" liood could Ue t�seci if ullownble and thc oven can exhaust into the hood. <br />The Uood sho�dd extend iit lcnst 12" in the front and G" on both sidcs. Thc oven also should be 3-4" <br />off the wull from Uelund the oven. A hood over the oven should capture the etchaust if it is being <br />dumped into it pl�u lhe hwt and gasses the will cscnpe fmm thc oven doors when they arc opencd. In <br />dvs applicntion the exha�ut should be between 100-150 efm per mm�ing foot. <br />All of this is reconuneudations and su�estions. All local mwucipnlides have final say on what is <br />requiru3. <br />Thank yoq <br />Rich Ferrarn <br />Vice President <br />MarsAl & Sons, Inc. <br />I ��J <br />a�`� <br />175 E. HofFinan Ave. Undenhurst, NY 11757 (631) 22fi-6b8A (63�u�1�6.6890 PFu( www.marsatyoqs.eom <br />- ZO 39Cd SF705 B lb'SaFiV! 06899ZZLE9 GZ�Si 800Z/i0/ZB <br />i/y <br />