Post by Luigi on May 2, 2016 10:57:41 GMT
Hi all,
I did try to search through other threads to find the answers to my questions but did not have any success, so I apologise in advance if any of this has already been repeated elsewhere.
I have been scouring the internet for some information on the following but have not been able to find much:
1) Does anyone know whether pizzerie/restaurants situated within smoke control areas, who have built their own WFOs are able to get formal DEFRA approval for their ovens, or is it more the case that they are operating without DEFRA certification and have just not been probed by local authorities yet?
2) Secondly, has anyone had any experience in buying second hand WFOs for commercial premises. In particular I am looking at potentially buying one which is technically on the DEFRA approved list, however the owner no longer has the official DEFRA certification. Would it be sufficient to be on the DEFRA list or is there a requirement to show local authorities the actual DEFRA certification? Has anyone had experience of the process involved with local councils? Has anyone seen what these certificates look like? I understand it is expensive to try and get an individual oven tested/approved by DEFRA so this would not be an option.
3) Thirdly, I understand that in accordance with UK law, for a commercial premises situated within a smoke control area, it is either a requirement to use a DEFRA approved WFO or a DEFRA approved fuel. I have spoken to various wood suppliers who have mentioned cases of restaurants using non DEFRA approved ovens in smoke control areas who use "smokeless" woods in order to appease local councils. Would anyone here have any experience of this?
I would like to do things in a compliant manner but at the same time am conscious of budgets etc and having found the opportunity to acquire a second hand oven in good condition, I would like to try to take advantage of it. The other alternative would be for us to use a gas pizza oven instead, although as you can all imagine, we would prefer to use a WFO.
I would appreciate any advice/feedback.
Many thanks in advance.
I did try to search through other threads to find the answers to my questions but did not have any success, so I apologise in advance if any of this has already been repeated elsewhere.
I have been scouring the internet for some information on the following but have not been able to find much:
1) Does anyone know whether pizzerie/restaurants situated within smoke control areas, who have built their own WFOs are able to get formal DEFRA approval for their ovens, or is it more the case that they are operating without DEFRA certification and have just not been probed by local authorities yet?
2) Secondly, has anyone had any experience in buying second hand WFOs for commercial premises. In particular I am looking at potentially buying one which is technically on the DEFRA approved list, however the owner no longer has the official DEFRA certification. Would it be sufficient to be on the DEFRA list or is there a requirement to show local authorities the actual DEFRA certification? Has anyone had experience of the process involved with local councils? Has anyone seen what these certificates look like? I understand it is expensive to try and get an individual oven tested/approved by DEFRA so this would not be an option.
3) Thirdly, I understand that in accordance with UK law, for a commercial premises situated within a smoke control area, it is either a requirement to use a DEFRA approved WFO or a DEFRA approved fuel. I have spoken to various wood suppliers who have mentioned cases of restaurants using non DEFRA approved ovens in smoke control areas who use "smokeless" woods in order to appease local councils. Would anyone here have any experience of this?
I would like to do things in a compliant manner but at the same time am conscious of budgets etc and having found the opportunity to acquire a second hand oven in good condition, I would like to try to take advantage of it. The other alternative would be for us to use a gas pizza oven instead, although as you can all imagine, we would prefer to use a WFO.
I would appreciate any advice/feedback.
Many thanks in advance.