Installation 
Ventilation
On gas models the installation of a proper ventila- tion system cannot be over emphasized. This sys- tem removes unwanted vapors and products of combustion from the operating area.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the National ventila- tion code titled, “Standard for the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equip- ment”,
General export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your local distributor. If you do not have a local dis- tributor, please call the Blodgett Oven Company at
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may result in operational problems, unsatisfactory baking and possible dam- age to the equipment.
Damage sustained as a direct result of im- proper ventilation will not be covered by the manufacturer’s warranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the preferred method of ventilation. The exhaust fan should have an interlock switch with the oven to prevent the oven from operating when the ex- haust fan is not running.
The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adjacent to a wall. The distance from the floor to the lower edge of the hood should not exceed 7’ (2.1m).
The total makeup and exhaust air requirements for hood capacity should be approximately 35 CFM (.99 m3/min).
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