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Installation
9
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven ex-
haust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be
installed as follows. Incorrect installation
will result in unsatisfactory baking and
oven damage.
ThefluemustbeclassBorbetterwithadiameter
of 10” (25.4 cm). The height of the flue should rise
6-8 ft (2-2.5 m) above the roof of the building or any
proximate structure. Never direct vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from exter-
nal environmental conditions.
Thedirectventcannotreplaceairconsumedand
vented by the oven. Provisions must be made to
supply the room w ith sufficient make-up air. Total
make-up air requirements for each oven section
should be approximately 30 CFM per section. To
increase the supply air entering the room, a ven-
tilation expert should be consulted.
Installing the draft hood
Ovens ordered for direct venting are supplied with
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
SeeFigure7.
2. Secure both ends with the sheet metal s crew s
provided.
Front of
Oven
Draft Hood
Flue
Figure 7
VENTING PROBLEMS
Blodgett gas deck ovens use the natural principal
of heat rising as the basic method of ventilation.
If the venting of any deck oven is either restricted
or forced in any w ay the baking characteristics of
theovenwillbeadverselyaffected.
Examples of forced venting include:
D installation of a fan in a direct vent pipe
D use of a canopy type hood w ithout t he draft di-
verter
Examples of restricted venting include:
D use of tees and elbows
D long horizontal runs
Insufficient make-up air can cause heated air and
combustibles to remain in the oven shortening the
life of the components.