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2-3
SECTION 2
INSTALLATION
III. VENTILATION SYSTEM
IMPORTANT
Where international, national, or local codes require
the installation of fire suppression equipment or other
supplementary equipment, DO NOT mount the
equipment directly to the oven.
MOUNTING SUCH EQUIPMENT ON THE OVEN MAY:
VOID AGENCY CERTIFICATIONS
RESTRICT SERVICE ACCESS
LEAD TO INCREASED SERVICE EXPENSES FOR
THE OWNER
REQUIREMENTS
A mechanically driven ventilation system is required for the
oven.
PROPER VENTILATION OF THE OVEN IS THE
RESPONSIBILITY OF THE OWNER.
RECOMMENDATIONS
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIG-
URE 2-1 (PREVIOUS PAGE) ARE
RECOMMENDATIONS
ONLY. INTERNATIONAL, NATIONAL, AND LOCAL
CODES WILL VARY, AND MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY AP-
PLICABLE INTERNATIONAL, NATIONAL, AND LOCAL
CODES SUPERSEDE THE RECOMMENDATIONS
SHOWN IN THIS MANUAL.
The rate of air flow exhausted through the ventilation system
may vary depending on the oven configuration and hood
design. Consult the hood manufacturer or ventilation engineer
for these specifications.
To avoid a negative pressure condition in the kitchen area,
return air must be brought back to replenish the air that was
exhausted. A negative pressure in the kitchen can cause heat-
related problems to the oven components as if there were no
ventilation at all. The best method of supplying return air is
through the heating, ventilation and air conditioning (HVAC)
system. Through the HVAC system, the air can be temperature-
controlled for summer and winter. Return air can also be
brought in directly from outside the building, but detrimental
affects can result from extreme seasonal hot and cold
temperatures from the outdoors.
NOTE: Return air from the mechanically driven system
must
not blow at opening of bake chamber. Poor oven baking
performance will result.
OTHER VENTILATION CONCERNS
Special locations, conditions, or problems may require the
services of a ventilation engineer or specialist.
Inadequate ventilation can inhibit oven performance.
It is recommended that the ventilation system and duct
work be checked at prevailing intervals as specified by the
hood manufacturer and/or HVAC engineer or specialist.