Report (50) -
RECEIVED
JUL 2 4 2019
2019 CITY OF TIGARD
BUILDING DIVISION
RE: Wetzel's Pretzels — Pretzel Oven - No Hood Requirement
To Whom It May Concern:
Please be advised that Wetzel's Pretzels currently operates over 250 compact bakeries without a vented hood
system. Wetzel's Pretzels has successfully been exempt from the use of a hood in most all store locations
across the country; due to the specified the P-44 and Baker's Pride equipment used in our bakeries. These
ovens are described by the manufacture as compact, electric, countertop baking units that require "no"
special support venting.
Furthermore, the Baker's Pride manufacture engineers at Standex have provided written confirmation. Standex
affirm that the specific P-Series baking units used by Wetzel's Pretzels produce a very limited amount of heat
and water vapors; specifically when baking pretzels, pizzas and similar baked good. Per the manufacture,
the minimal amount of heat and water vapors produced can be easily handled by the heating and air
conditioning units". The attached letter from the Manufacture affirms their confidence, that these baking units
do not require a vent-hood when used for pretzel baking. We are confident that the unit we use is manufactured
in full compliance as it is listed ANSI/UL 197. Furthermore, this unit has been successfully used by Wetzel's
Pretzels for over 20 years exclusively in the fashion wing of the mall without issue.
The P-Series ovens are non-convection ovens; they DO NOT employ fans or blowers of any kind. Units without
bowers/fans have NO measurable air movement created by the ovens. Without air movement(fans/blower)
this oven does not qualify for EPA 202 method of testing and should be exempt from hood use.
I can also confirm that I have personally overseen the installation of these ovens without hoods in over 175 store
locations. It's been my experience that these ovens, have continuously received favorable plan review, approval
and final confirmation at site inspection; resulting in complete code compliance and successful subsequent
receipt of Certificate of Occupancy.
I hope that this information is helpful in providing Wetzel's Pretzels with your final approval. Please do not.
hesitate to call me at(626)432-6900 Ext. 13 marth CD,wetzeJs.com, Should you have any further questions or
concerns.
Regards,
Wetzel's Pretzels-Vice President, Design&Construction
35 HUGUS ALLEY . SUITE 300 . PASADENA . CALIFORNIA . 91103 . 626.432.6900
APW wvorr
ECEIVE 1938 Wyne, WY 8282007 Dr.7
APWItt RDCheyen
Phone:307.634.5801
JUL 2 4 Z019 www.apwwyott.com
CITY OF TIGARD
BUILDING DIVISION October 8, 2010
To Whom It May Concern:
The P-Series Pizza / Pretzel ovens (including models P-18, P-22, P-44, P-46, and P-48) are UL
approved for Safety in UL File Number E40876, Volume 8, Section 16 and are tested to comply with UL
197, 9th edition.
- The P-Series ovens are UL approved for Sanitation in UL File Number E165907, Volume 5,
Section 3 and are tested to comply with ANSI/NSF 4. The P-Series are also NSF approved to
ANSI/NSF-4.
The P-Series are non-convection type deck ovens and do not employ fans or blowers of any
kind. They are typically not required to be placed under an extraction hood as they are designed for
bread products only. Other than the "chimney"effect of heat rising, there is no measureable air
movement created by the oven.
EPA Method 202 establishes the test procedures for identifying the maximum TLV concentration of
grease-laden effluent generated by an appliance or hood; the maximum amount is 5mg/m3. The test
- procedures in Method 202 require the air movement or exhaust generated by a device to be enough to
measure (usually a rate of around 500 CFM). As the P-Series ovens do not generate air movement
• above or around the oven, the P-Series ovens should not be required to comply with EPA Method 202.
Thanks for your consideration,
Mardy Wagner
Approvals Cooidinator,
Standex Cooking Solutions Group
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