III. VENTILATION SYSTEM
IMPORTANT
Where national or local codes require the installation of fire suppression equipment or other supplementary equipment, DO NOT mount the equip- ment 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 required for the oven.
PROPER VENTILATION OF THE OVEN IS THE RESPONSIBILITY OF THE OWNER.
B. RECOMMENDATIONS
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIG- URE
SECTION 2
INSTALLATION
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
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. OTHERVENTILATIONCONCERNS
•Special locations, conditions, or problems may re- quire the services of a ventilation engineer or special- ist.
•Inadequate ventilation can inhibit oven performance.
•It is recommended that the ventilation system and duct work be checked at prevailing intervals as speci- fied by the hood manufacturer and/or HVAC engineer or specialist.
