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16
SECTION 2
INSTALLATION
II. VENTILATION GUIDELINES
A mechanically driven ventilation system is required for
the PS536ES Series Middleby Marshall conveyorized
electric ovens. The minimum hood canopy dimensions are
outlined below.
Local codes and conditions vary greatly from one area to
another and must be complied with. Following are the
suggested requirements for good ventilation. Please re-
member these are recommendations or guidelines, you
may have a special condition or problem that will require
the services of a ventilation engineer or specialist. Proper
ventilation is the oven owner’s responsibility. Improper
ventilation can inhibit oven performance. It is recom-
mended that the ventilation and duct work be checked out
every three months. Grease filters in the intake of the hood
may be required by local codes.
VENTILATION HOOD
The rate of air flow exhausted through the ventilation
system is generally between 1400 and 2500 cu. ft./min.
(40 and 70 m
3
/min), but may vary depending on the oven
configuration and hood design. 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
system. Through they system, the air can be temperature
controlled for summer and winter. Return air can be
brought in directly from outside the building, but detrimen-
tal affects can result from either extreme seasonal hot and
cold temperature from the outdoors.
NOTE: Return air from fan driven system within the hood
must not blow at opening of bake chamber or poor oven
baking performance will result.
Figure 2-10. Vent Hood