SECTION 2
INSTALLATION
III. VENTILATION SYSTEM
IMPORTANT
Where international, national, or local codes require the installation of fire suppression 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
REQUIREMENTS
A mechanically driven ventilation system is required for the oven.
PROPER VENTILATION OF THE OVEN IS THE
RESPONSIBILITY OF THE OWNER.
RECOMMENDATIONS
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIG-
URE
ONLY. INTERNATIONAL, NATIONAL, AND LOCAL
CODES WILL VARY, AND MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY AP-
PLICABLE INTERNATIONAL, NATIONAL, AND LOCAL
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 design. 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 detrimental affects can result from extreme seasonal hot and cold temperatures from the outdoors.
NOTE: Return air from the mechanically driven system must not blow at opening of bake chamber. Poor oven baking performance will result.
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.
