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Permalink Reply by Brady on October 25, 2011 at 4:28pm

I know absolutely nothing about this, however that probably won't stop me from sharing a couple of my thoughts...

 

1. Is a plumber the correct professional for installing a flue on a roaster? I'm not really sure which discipline would be best at this, but I suspect that chimney guys would be better with hot air.

 

2. Consider implications of a roaster fire and potential impacts to your upstairs neighbor.

 

3. What does your lease have to say about this? Landlord?

 

Looking forward to more info on this from those that are more knowledgeable.

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Permalink Reply by Timothy Pellizzer on October 25, 2011 at 7:18pm

I currently run my duct work through an outside wall and then up to the roof. Inside the building I needed to run insulated duct work. I had the option to go through the floor above my space but it would have cost over double. The insulated duct work is very costly. Check with your manufacturer to gauge the number of 45 or 90 degree bends you can have in an installation. Roasters are designed to have a maximum amount of exhaust tail and this can be all straight run or straight and bends. If you get too long you will need a booster fan. Hope this helps.

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Permalink Reply by Timothy Pellizzer on October 25, 2011 at 7:20pm

I used a very experienced HVAC contractor. He was able with his gauges to make sure the draw on my roaster was correct.

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Permalink Reply by nick placakis on October 25, 2011 at 7:49pm

Thank you for the feedback, very helpful insights. I used an experienced master plumber to run my exhaust at our roastery. He did an excellent job and the roaster has been running beautifully for the past 5 years. This is the same guy who will be running the exhaust again. Landlord is aware and has agreed to allow the work. The exhaust system is a double wall positive pressure system from selkirk. It was very expensive and I will be using the same ducting.

One thing I have been told by a very experienced contractor is that in situations where stores are below upper level units is that there is always a common area chase wall for instances where lower units need to run ducting and the like to the roof. He explained that this is a very common thing and if you are given the permit to do the work this is generally expected, something which I had no idea of. 

Can anyone confirm any of the above from their knowledge or experience?

Thank you for all and any input.

 

Nick

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Permalink Reply by Keith Eckert on October 26, 2011 at 11:46am

It would seem cheaper to run it outside (and probably keep you on the good side of the restaurant...but...the building owner may or may not be excited about this, if it were touchable you would need a heat shield around it (as you would in the restaurant).  Keep in mind that every two 45 degree bends or one 90 degree bend adds a considerable amount of back pressure (usually it is stated in equivelent lenghth of pipe, but I can't remember the general rule of thumb off the top of my head).  So if venting out then up adds length and bends, you may need to have an engineer examine the plans to determine if air flow is adequate.  Selkirk Metalbestos http://www.selkirkcorp.com/ may be helpful people to talk with.

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