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2-3
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 temperature-controlled for summer and
winter. Return air can also be brought in directly from
outside the building, but detrimental 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.
Fig. 2-2 - Ventilation System
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 2-2 ARE RECOMMENDATIONS ONLY. LOCAL
AND NATIONAL CODES WILL VARY, AND MUST BE
FOLLOWED WHEN INSTALLING THE VENTILATION
SYSTEM. ANY APPLICABLE LOCAL AND NATIONAL
CODES SUPERSEDE THE RECOMMENDATIONS
SHOWN IN THIS MANUAL.
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
C. OTHER VENTILATION CONCERNS
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.