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ENGLISH
8
18"
458mm
18"
458mm
12"
305mm
3"
76mm
2"/51mm
minimum
B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2-
2 ARE RECOMMENDATIONS ONLY. LOCAL AND NATIONAL
CODES MUST BE FOLLOWED WHEN INSTALLING THE
VENTILATION SYSTEM. ANY APPLICABLE LOCAL AND
NATIONAL 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 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 specified by the hood
manufacturer and/or HVAC engineer or specialist.
A. Requirements
CAUTION
A mechanically driven ventilation system is
REQUIRED for
gas oven installations.
A mechanically driven ventilation system is STRONGLY
RECOMMENDED for electric oven installations.
PROPER VENTILATION OF THE OVEN IS THE
RESPONSIBILITY OF THE OWNER.
II. VENTILATION SYSTEM
IMPORTANT
Where national or local codes require the
installation of fire suppression equip-
ment 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
Fig. 2-2 - Ventilation System
SECTION 2 - INSTALLATION