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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 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 tempera-
ture-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 tempera-
tures 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:
Gas oven installations REQUIRE a mechani-
cally 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 RESPONSI-
BILITY OF THE OWNER.
IMPORTANT
Where national or local codes re-
quire the installation of fire 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
12