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| Installation | |
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| Ventilation | |
DIRECT FLUE ARRANGEMENT |
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When the installation of a mechanically driven ex- |
| Flue | |
haust hood is impractical the oven may be vented |
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by a direct flue arrangement. |
| Draft Hood | |
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WARNING!! |
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It is essential that the direct flue be |
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installed as follows. Incorrect installation |
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will result in unsatisfactory baking and |
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oven damage. |
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The flue must be class B or better with a diameter |
| Front of | |
of 6” (15 cm). The height of the flue should rise |
| Oven | |
ft |
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proximate structure. Never direct vent the oven |
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into a hood. The flue should be capped with a UL |
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Listed type vent cap to isolate the unit from exter- |
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nal environmental conditions. |
| Figure 7 | |
The direct vent cannot replace air consumed and |
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vented by the oven. Provisions must be made to | VENTING PROBLEMS | ||
supply the room with sufficient | |||
Blodgett gas deck ovens use the natural principal | |||
crease the supply air entering the room, a ventila- | |||
tion expert should be consulted. | of heat rising as the basic method of ventilation. If | ||
Installing the draft hood | the venting of any deck oven is either restricted or | ||
forced in any way the baking characteristics of the | |||
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Ovens ordered for direct venting are supplied with | oven will be adversely affected. | ||
a draft hood. Install the draft hood as follows: | Examples of forced venting include: | ||
1. Place the draft hood over the flue connector. | |||
D | installation of a fan in a direct vent pipe | ||
See Figure 7. | |||
D | use of a canopy type hood without the draft di- | ||
2. Secure both ends with the sheet metal screws | |||
| verter | ||
provided. |
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Examples of restricted venting include: | |||
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| D | use of tees and elbows | |
| D | long horizontal runs | |
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