Middleby Marshall PS540G II. Ventilation Guidelines Ventilation Capture Test, Ventilation Hood

SECTION 2

INSTALLATION

II. VENTILATION GUIDELINES VENTILATION CAPTURE TEST

A mechanically driven ventilation system is required for the PS540 Series Middleby Marshall conveyorized gas ovens. The minimum hood canopy dimensions are out- lined 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 pres- sure 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.

It is recommended that a 30 second smoke candle test be performed on your ventilation hood system. Follow the steps below to complete the ventilation smoke test.

All tests are to be done on single ovens or lower units of a double or triple oven. We recommend you wear protective gloves when performing this test. At no time should food be present when the smoke test is being conducted. Also check that no fire suppression system will be activated by the smoke.

1.Turn ventilation system on.

2.Turn oven(s) on and allow to heat up to customers normal operating temperature, or a minimum of 480°F (248°C).

3.Turn conveyor off. Place a 30 second smoke candle in a pie or cake pan which is no higher than 3″ (76mm).

4.Open the front oven window. Next, light the smoke candle in the pan and then slide the pan into the center of the bake chamber on the conveyor belt and close the window.

5.The ventilation hood should capture 90% to 100% of the smoke produced by the candle.

2″ (51mm)

minimum.

To allow

stacking of

ovens.

21-1/2″

(546mm)

minimum

18″

(458mm)

minimum

8″ (203mm)

minimum

1″ (25mm) minimum

Figure 2-10. Vent Hood

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