Food Service Equipment & Supplies/Commercial convection oven


I am considering turning my basement into a bakery.  I want to know if I can vent my convection oven through the chimney .  I live in michigan.
Thank you.


Hi Dee:
The answer is "maybe". You may have to have either a galvanized or stainless steel (better) exhaust canopy ("hood") fabricated to capture the heat and exhaust particulate from the oven. That canopy can then be outfitted with an exhaust duct that can be run up the chimney and out of the house. Keep in mind that the city may require further fire proofing of your chimney in this circumstance. You may also be required to provide make-up air to replace the exhaust air that has been removed from your basement.
Unfortunately it is difficult to know the requirements and exceptions allowed for every municipality. If the city asks you to comply completely it could end up costing you upwards of $2,000 per lineal foot of hood space. A standard convection oven is 40" wide and the hood has to extend 6" past the oven on either side for proper capture. That means you'll need a 52" hood (4 1/2 feet x $2,000 = $9,000+). The hood could end up costing you anywhere from $9K to $15K to fabricate and install.
There is another possible solution though. Some municipalities will allow specific brands, like Moffat, of ELECTRIC convection ovens to be used for baking purposes only without a hood. You should go on line and print out info on Moffat and take it to your local health department/building and safety to explain your proposed business venture and see if they will allow this exception. Keep in mind they may still require you to provide make-up air to the basement.
Best of luck,

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I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares. I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.


Began career in 1979 at one of the nation's most prestigious distributors, RW Smith & Co. Recipient of Three "Top Gun" awards as the best salesman in the company.
Too many awards to list from manafacturers but among those: largest sale in three years for Ventmaster ventilation systems (more than 368 lineal feet of exhaust ventilation)for the Neveda Culinary Arts Academy; "Rising Star" for greatest sales growth in one year for all territories in the US on behalf of Service Ideas; Largest increase in territory sales for Franklin Machine Products for signing two restaurant chains to a corporate program. The list goes on...


BA, Clinical Psychology
MBA, Negotiation & Arbitration

Awards and Honors
Rising Star, Service Ideas
"Top Gun" (3 years) RW Smith

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