III. Ventilation System, Requirements | Middleby Marshall 60254

III. VENTILATION SYSTEM

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

A.Requirements

A mechanically driven ventilation system is STRONGLY RECOMMENDED for electric oven installations.

PROPER VENTILATION OF THE OVEN IS THE RESPON- SIBILITY OF THE OWNER.

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.

The rate of air flow exhausted through the ventilation system may vary depending on the oven configuration and hood de- sign. 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 detri- mental 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.

Figure 2-5. Ventilation System

18″ (458mm)

minimum

2″ (51mm)

8″ (203mm)

3″ (76mm)

(Typical - both

ends of oven)

minimum

P/N 60254 September 28, 2012