I believe that you are missing the entire point of my original post;
Just because your inspector may have told you that you need a type-1 hood, it may be false. Or it may simply be because you are doing more than just pizza in that “pizza oven”.
What I am trying to get across here is that one should never take what an inspector verbally states as the entire truth, or even what the actual mechanical code is, because it is commonly misinterpreted and misunderstood by many who are in a position of authority, and these misinterpretations can cause extra, unneeded expense to the detriment business owner.
I’ve been playing this regulatory chess game for over 30 years now, My most recent issue was with a recently changed state code where my inspector insisted that my type-1 hood make-up air must be tempered, (heated and cooled to match ambient temps) and that my short-cycle hood is no longer acceptable. Upon reading the code myself, I found that he omitted a very important sentence that read; “unless the untempered make-up air does not cause significant discomfort to people in the structure”
I’d love to have tempered make-up air, but I do not need it, and I do not want to spend the money for a total hood system replacement right now, it is less than 10 years old.
There is a federal code, then there are state codes, then on top of that there are codes that need to be met at the local level too, The states and smaller local governments can make codes more restrictive than they are at the federal level, but they cannot make them more lax.
So if the OP would like to share his geographical location, I would be more than happy to research what the written code is for his area, but I would also need to know if it is just pizza being baked, or if other food products on the menu will be run through that oven which could be the cause for the inspector requesting a Type-1 hood with suppression.
I am located in Wisconsin, in the county of Vilas. My state and county have adopted the federal codes with no significant changes, therefore I am not required to have fire-suppression in, on, or around my pizza oven(s) or for my Solid-fueled BBQ Pit (read; Wood-Fired BBQ) Mainly because of the fire-safe ratings by UL (Underwriters Laboratories) and CTL (consumer testing laboratories) and because I am cooking meats below the temperature threshold that is known to cause greases to vaporize and create significant a fire hazard. Now my fryers, broiler, and flat-top are all under the type-1 hood because the code requires that.
Looking at everything to date, and from the major pizza chains, if you are baking only pizza in an enclosed oven, a type-1 hood (meaning fire-suppression) is not required, it has been determined that a type-2 hood (with no fire-suppression) is adequate. Once you start baking items other than pizza (burgers, roasts, wings & such which are known to create flammable vaporized grease) then a type-1 hood is required.
For the record, my ovens are a triple stacked configuration of the “Sveba Dahlen classic pizza oven”(s), I have a simple eyebrow hood with no fan over the opening of the top deck, any smoke exits through the a stack on the roof with no fan.