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 m3/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
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