Installation manual

III. VENTILATION SYSTEM
B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN
FIGURE 2-5 ARE RECOMMENDATIONS ONLY.
LOCAL, NATIONAL AND INTERNATIONAL CODES MUST
BE FOLLOWED WHEN INSTALLING THE
VENTILATION SYSTEM. ANY APPLICABLE CODES
SUPERSEDE THE RECOMMENDATIONS SHOWN IN
THIS MANUAL. IN AUSTRALIA COMPLIANCE TO REGU-
LATIONS AS5601/AG601 IS MANDATORY.
-
sign. Consult the hood manufacturer or ventilation engineer
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 condition-
ing (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.
C. 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
hood manufacturer and/or HVAC engineer or specialist.
A. Requirements
CAUTION: Gas oven installations REQUIRE a mechani-
cally driven ventilation system with electrical
exhaust air sensing control.
A mechanically driven ventilation system is STRONGLY
RECOMMENDED for electric oven installations.
PROPER VENTILATION OF THE OVEN IS THE RE-
SPONSIBILITY OF THE OWNER.
IMPORTANT
Where national or local codes re-
-
pression 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
Figure 2-5. Ventilation System
6″ (152mm)
minimum
(Typical - both
ends of oven)
2″ (51mm)
minimum
3″ (76mm)
minimum
2″ (51mm)
minimum
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