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Post by robesmith on Apr 15, 2013 4:34:57 GMT
Hi All,
I'd love to hear any thoughts and experience on the legal side of setting up a WFO in a smoke control area. I'm dreaming of bringing in a Stefano Ferrara oven for a small place in Cambridge, but the ovens do not have the DEFRA certification.
Places like RossoPomodoro, Santa Maria and Sacre Cuoro, and others clearly use WFO in smoke controlled areas- How does one get around it?
Big thanks in advance for any comments.
Rob
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Post by rivergirl on Apr 15, 2013 9:42:21 GMT
Hi and welcome , this subject has been brought up many times before . Someone will be along to answer your question. Have you looked at any ovens that have passed the defra certification??
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Post by robesmith on Apr 29, 2013 6:34:30 GMT
Hi rivergirl,
Yes, I had a look. There are only four approved for wood burning: Jamie Oliver's Valoriani; CLM Vesuvio; Bushman; Beech. Unfortunately they are all concrete castings.
I had my heart set on a Stefano Ferrarra- and would love to find a way. Do these other places just ignore the regulations?
Rob
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Post by h12rpo on Apr 29, 2013 8:07:28 GMT
It's probably worth contacting defra and asking them to explain the approval process. If those other ovens have certification I dont know why the Stefano wouldnt satisfy the conditionsd simply because its not cast.
Worth pursuing I would've thought for such a great oven.......if all fails you presumably could have the gas fired version ?
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Post by robesmith on Apr 30, 2013 3:39:36 GMT
Hi h12rpo,
These boards have much to say on the approval process. Essentially it costs a significant amount of money to have an oven certified- so manufacturers would need some kind of incentive to do it. An individual wouldn't go through the process for a single oven.
Gas would work, but only fire will do!
Rob
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Post by tonyb on Apr 30, 2013 13:33:59 GMT
Hi Rob, there are some good posts on this or the old forum, unfortunately I can't find them quickly.
The gist is that certification is too costly for most companies. The good news is that provided the wfo is not in a building then it doesn't need certification, though it can still be subject to the wider environmental issue of nuisance, but essentially no different to bbq.
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Post by cannyfradock on May 20, 2013 8:30:08 GMT
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Post by spinal on May 20, 2013 9:54:21 GMT
I've been through the headache as I live in a smoke control area.
After many exchanges with my local council - the summary was that an OUTDOOR pizza oven is akin to a masonry BBQ. It is not a building, and as such smoke control does not apply. In the interest of amicable relationships with nehibours, I was advised to start the oven with smokeless fuels before switching to wood. (Smokeless fuels make more smoke than good dry wood I found...)
If you are planning to put your oven indoors, or otherwise in a building... then the headaches begin. If you can do without wood, life gets easier.
M.
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Post by rockrocky on May 20, 2013 17:22:04 GMT
I had issues with a neighbour over smoke from my oven and then i bought a larger chimney which disperses the smoke better than a short one and I no longer have any issues with the neighbour.
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