I am looking for some advice on adding a small pizza shop to an existing tap room for a Brewery. We have a ready made audience and just need another food option. I was wondering if anyone has any experience with adding a ventless style oven and ventless hood to accomodate this. We know that the best way would be to get a large commerical oven fueld by propance or natural gas and build out a full kitchen with a hood but we are looking to do a more limited build out and make sure the market and sales are there before substantially modifying the space. I know we will need to get local code and health approval but looking for some general advice:
- Best Ventless Hood?
- Best Electric Over - do we evenneed a hood with an electric baker’s pride oven or similar?
- Space Requirements?
Any general advice is helpful. We would potentially source dough from another local pizzeria but do the rest ourselves. Thanks!
I am a hospitality consultant. I would advise you to look into a roccbox or similar gas oven to begin with. But from the top, involve yourself with local code and health dept compliance. Some places require a vented hood for anything using gas or electric so it’s important you understand the specifics. And generally speaking ventless hoods do not work at all. I’d encourage you to stop even considering that as an option, these ovens make real heat. Like 900 degrees.