Filter
Top Products
12P/N60250September28,2012
III. VENTILATION SYSTEM
B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN
FIGURE 2-5 ARE RECOMMENDATIONS ONLY.
LOCAL, NATIONAL AND INTERNATIONAL CODES
MUST BE FOLLOWED WHEN INSTALLING THE
VENTILATION SYSTEM. ANY APPLICABLE CODES
SUPERSEDE THE RECOMMENDATIONS SHOWN IN THIS
MANUAL. IN AUSTRALIA COMPLIANCE TO REGULATIONS
AS5601/AG601 IS MANDATORY.
The rate of air ow exhausted through the ventilation system
may vary depending on the oven conguration and hood de-
sign. Consult the hood manufacturer or ventilation engineer
for these specications.
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 detri-
mental effects can result from extreme seasonal hot and cold
temperatures from the outdoors.
NOTE: Return air from the mechanically driven system must
not blow at the opening of the baking chamber. Poor
oven baking performance will result.
C. 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 specied by the
hood manufacturer and/or HVAC engineer or specialist.
A. Requirements
CAUTION: Gas oven installations REQUIRE a mechanically
driven ventilation system with electrical exhaust
air sensing control.
A mechanically driven ventilation system is STRONGLY
RECOMMENDED for electric oven installations.
PROPER VENTILATION OF THE OVEN IS THE RESPON-
SIBILITY OF THE OWNER.
IMPORTANT
Where national or local codes re-
quire the installation of re sup-
pression 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
Figure 2-5. Ventilation System
18″ (458mm)
minimum
(Typical - both
ends of oven)
2″ (51mm)
minimum
3″ (76mm)
minimum
8″ (203mm)
minimum