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11
IV. VENTILATION SYSTEM
IMPORTANT
Where 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
A. Requirements
CAUTION: Gas oven installations REQUIRE a
mechanically driven ventilation system
with electrical air sensing control.
A mechanically driven ventilation system is STRONGLY
RECOMMENDED for electric oven installations.
PROPER VENTILATION OF THE OVEN IS THE
RESPONSIBILITY OF THE OWNER.
B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN
FIGURE X-X ARE RECOMMENDATIONS ONLY.
LOCAL,
NATIONAL, AND INTERNATIONAL CODES MUST BE
FOLLOWED WHEN INSTALLING THE VENTILATION
SYSTEM. ANY APPLICABLE CODES SUPERCEDE THE
RECOMMENDATIONS SHOWN IN THIS MANUAL. IN
AUSTRALIA, COMPLIANCE TO REGULATIONS
AS5601/AG601 IS MANDATORY.
The rate of air flow exhausted through the ventilation
system may vary depending upon the oven configuration
and hood design. Consult the hood manufacturer or
ventilation engineer for these specifications.
To avoid 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 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 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
1. Special locations, conditions, or problems may require
the services of a ventilation engineer or specialist.
2. Inadequate ventilation can inhibit oven performance.
3. 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.
FIG 2-5. Ventilation S
y
stem Dimensional