Fire Suppression for Wood-Fired Pizza Oven?

8/19/2024

What are the requirements for fire suppression for a wood-fired pizza oven in a commercial application?

Does a wood-fired pizza oven require anything special, like a Type I hood would?

If it does require some level of suppression - what's commonly provided? A high-temperature sprinkler on the adjacent fire sprinkler system, a feed from domestic water, or something else?

Thanks in advance.

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11 Comments

Anthony

8/19/2024 07:12:18 am

Ovens generally don't require any special sprinkler protection. If this is commercial like in a college kitchen, or specialty pizza restaurant it's just a piece of equipment. It should be treated as any other oven.

I don't think you need a hood as there is no open flame/grease and the oven by design has its own exhaust for the combustion gasses?

Pete H

8/19/2024 08:08:58 am

This sounds right to me. Only other worry I'd have is if they store wood for the oven in the kitchen to knock them out of OH1 and into OH2.... I don't see them having enough wood to be beyond miscellaneous storage.

Also, I'd probably still treat it as a fireplace and expect higher temperature heads protecting around it if they're close enough.

Dave

8/21/2024 10:32:57 am

A garden hose is required for the wood storage, and a limit on wood quantity to be a single day supply.

Dan Wilder

8/19/2024 08:02:15 am

The only thing special we have provided in the past is 286Fº sprinklers in front of the open flame area, 200F° for the next ring.

Some have had a hood system over and separate, others were self-contained and exhausted out thorough the unit as a whole (those has the wet/dry chem systems typical to any other kitchen hood).

We did have to provide a sprinkler beneath in one case due to the "table" it was supported by (this held nearly a full chord of wood so the FD said protect beneath), but most only have a cubby for the wood that they loaded.

Ricardo Gonzales Jr

8/19/2024 08:17:17 am

I would verify with Code. Last I understood, IF there is wood, as the name implies, the Kitchen Hood would need to be heavy Duty utilizing normal KH suppression. ICC does a full day class on Kitchen Hoods as there is a lot more to this topic than I originally thought.

Joe

8/19/2024 08:35:59 am

Any jurisdiction using the ICC family of codes...Solid Fuel Fired cooking indeed requires fire protection and a separate Type I hood. No sharing

Peter D.

8/19/2024 09:41:22 am

I respectfully disagree with some of the comments here. If you look in the IMC, the qualifier for kitchen equipment Type I or Type II hoods, is if the equipment creates grease-laden vapor. Olive oil, pepperoni, sausage, cheese, all make grease. Wood fired ovens can reach an internal temperature of 1300 F. I think the equipment should require a Type 1 hood and wet chemical extinguishing system, such as Ansul or Pyrochem.

Robert Morgan

8/19/2024 11:03:42 am

Many of these "wood-fired" ovens are listed for use without a type 1 hood or suppression. The reasoning is that the effluent burns at such a high rate they essentially consume the grease laden vapors. I have required a hood and suppression for open ovens, but I would check each appliance to determine their listings and follow that.

Jack G

8/19/2024 01:02:14 pm

I would consult the local code authorities.
Whether you protect it or not depends on how it’s vented.
If direct vent , that’s good.
Type 1 ovens , usually have a grease extractor between the oven and vent. Grease fires would happen here.
So push for direct vent.
Check the listing of the hood also.
I like putting a head near the oven door, and one behind it at the vent connection.
( test whether 286 is high enough- put one in an empty pipe in position you want to test) I ve found that it’s usually a 300/350 sprinkler in front the door. 286 by vent if attached to grease trap.
But it will all come down to what the AHJ requires.
I’ve had “radiant “ heat set off sprinklers before.
The first time it was a water curtain protecting a large window ( not rated glass) between “ Old city-Philadelphia “ and a large department store— maybe early 1980 s.
Around a 30 head or so, closed head preaction system. Window I think was about 4 ft by the length of the store. ( up high in the wall)
Fire at night burned down old city.
The Wall and department store were intact. All the sprinklers activated. Not much damage.

Jesse

8/19/2024 02:51:16 pm

Generally, ovens are equipment and don't require protection. BUT, these are solid fiuel fired ovens and are treated different. I'd check with your AHJ

Russ walker

8/22/2024 01:29:24 pm

Thank you all for your comments, I have read them all and through my research prior to submitting my question I found a mixed bag of opinions as we see in your responses, and all of your points pro and con, so as AHJ I will evaluate the equipment try to come to a fair and safe decision that best meets the mechanical code in our jurisdiction. This is a great format for discussion.
Thank you
Russ Walker
Plumbing and Mechanical Insp.

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Fire Suppression for Wood-Fired Pizza Oven?

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