Specifications

An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4, 5, 6, 7)-W-IR,
Revised May 2015. Doc no: M0036.04
14
Mountain Series
Installation and Operation Manual
[e-mail] or visit woodstone-corp.com
wood stone corporation
1801 w. bakerview rd.
bellingham, wa 98226 usa
tf. 800.988.8103
t. 360.650.1111
f. 360.650.1166
VENTING
THIS MODEL MUST BE VENTED AS A SOLID FUEL APPLIANCE
The following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain Series) W-IR ovens� It
is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven� All duct material
must be manufactured to the specifications of a grease duct� This is a wood/gas combination oven and must be vented
as a solid fuel piece of equipment� Due to the possibility of sparks entering the system, exhaust systems serving solid
fuel equipment must be vented separately from other non-solid fuel equipment� The duct serving this oven should be
inspected at least twice a month during the first two months of operation, to establish rate of creosote buildup and
necessary cleaning schedule� Typically, we recommend monthly cleaning for all solid fuel ovens� Submit your venting
plans to your local authorities before proceeding with your installation, as there may be additional requirements in your
area�
There are two venting options:
VENTING OPTION 1
Direct Connection: A listed building heating appliance chimney, also listed as a grease duct as described in NFPA 96,
connected directly to the oven flue collar and provided with a power ventilator listed for restaurant appliance exhaust�
The power ventilator should be rated for a minimum of 450 °F� Wood Stone does not recommend the use of an in-line
fan� A field built grease duct, constructed and installed to the specifications of a grease duct as detailed in NFPA 96 or
the International Mechanical Code, may also be used�
A static pressure of -0�14 inches water column is necessary at the oven flue collar to ensure that flue gas temperatures
do not exceed 450 °F at the fan inlet� This measurement may be taken by inserting the probe of the magnahelic gauge
through the oven doorway, upwards to the oven flue collar� NOTE: Double door ovens (models ending in “-DD”), have two
flue collars, both must be connected and a static pressure of -0�14 inches must be maintained at each collar� See table
below for CFM required to attain the specified static pressure� NOTE: Solid fuel burning ovens must be vented separately
from non-solid fuel burning equipment�
CFM REQUIREMENTS
Model CFM required
WS-MS-4-W-IR 425
WS-MS-5-W-IR 500
WS-MS-6-W-IR 500
WS-MS-7-W-IR 550
Install the venting system in accordance with the duct manufacturer’s instructions and in accordance with all local
codes� All field built components should be built to the applicable codes and standards and are subject to the approval
of the authority having jurisdiction�