HomeMy WebLinkAboutLetter-Exhaust Hood requirement
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ON THE WATER
City ofO,hkosh
Di,;,ion oflDspection Services
Z15CburcbAvenuo
PO Box 1130
Osbko,b WI 5490Z-1130
om" 920-236-5050
Fax 920-236-5084
STEVE SOSNOSKI
SISTERS PIZZA & SUBS
1009 W 91H AVE
OSHKOSH WI 54902
January 12, 2006
Re: Exhaust Hood Requirement for Pizza Oven
Dear Mr. Sosnoski;
During our discussion on Wednesday, January 11 'h, 2006 it was evident you were not aware that the
State of Wisconsin Commercial Building and HV AC Code had changed in 2002 and how this code
addresses kitchen exhaust ventilation. Specifically the State adopted the International Building,
Mechanical, Fuel Gas, Energy Efficiency and Fire Codes in 2002. Prior to this, the State of
Wisconsin Commercial Building and HV AC Code did not require exhaust hoods over baking
equipment used exclusively for non-greasy vapor or smoke producing foods. As you are aware this
included such equipment used for baking pizzas. However, the present code (International
Mechanical Code) requires a minimum of a Type II exhaust hood over any commercial food heat
processing equipment that produces heat, steam, fumes or odors.
Discussing this issue with Richard Wollangk, City Manager and Jackson Kinney, Director of
Community Development, we felt it would be reasonable to temporarily allow use of this oven for
the purposes of cooking non-greasy vapor producing foods to allow you time to comply with the
kitchen exhaust hood requirements. This temporary approval is valid through June 30'h, 2006 at
which time you must provide compliance with the kitchen exhaust hood requirements. Compliance
must be provided by end of this office's work day on June 301h. If compliance is not provided by this
date, your Restaurant License and Liquor License renewals will be withheld until compliance is
provided.
As discussed, HV AC plans for the Kitchen Exhaust Hood must be prepared and submitted for review
and approval by a Wisconsin Registered Architect, Engineer or HV AC Designer. Please submit with
this plan a statement on your company letterhead confirming the types of foods that will be prepared
in this oven. If the documentation demonstrates the oven will only bake non-greasy vapor, non-
smoke producing foods, then the code would only require a Type II exhaust hood. If the oven will be
used to bake, roast greasy vapor or smoke producing foods, then a Type I exhaust hood will be
required. I encourage you to investigate both options, because use of a Type II hood obviously limits
the scope of foods that maybe baked in the oven.
, '
If! can be of further assistance, please call me at 236-5045 to discuss your questious, concerns or to
set up an appointment to meet with me. As you have experienced, I do keep a busy schedule and it
can be difficult to reach me outside of our Permit Issuance/Cousultation hours.
cc: Richard Wollangk, City Manager
Jackson Kinney, Director of Community Development
Paul Spiegel, Director of Health Services
Sandy Knutson, Public Health Sanitarian
Pam Uhrig, City Clerk
Stuart Schrottky, Battalion Chief