Technical data

Mountain Series CE
Installation and Operation Manual
16
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(RFG, RFG-IR)-CE,
Revised May 2014 Doc no: M0037.01
[e-mail] or visit woodstone-corp.com
wood stone corporation
1801 w. bakerview rd.
bellingham, wa 98226 usa
t. +1.360.650.1111
f. +1.360.650.1166
OVEN VENTING
Wood Stone ovens should be vented in accordance with pertinent national, regional and local codes concerning such appliances;
check venting plans with the authority having jurisdiction before proceeding with installation�
The above statement taking precedence, Wood Stone Corporation recommends the following two venting options:
1.
The Wood Stone MS Series ovens can be vented as a Type A appliance (with no flue connection), designed to be installed
under an exhaust hood (canopy)� The hood must be a Type 1 (grease rated) hood connected to a (grease rated) duct system�
The venting system must be designed and installed in accordance with all relevant codes pertaining to grease and smoke
producing commercial cooking appliances� Ovens that utilize solid fuel must be vented separately from any non-solid fuel
burning appliances� There may be requirements for interlocking the oven or its gas supply with the ventilation system� Check
with your local code official� Airflow should be adjusted according to the requirements specified by the hood manufacturer
and/or local codes�
OR
2. The oven is also approved as a Type B
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appliance, designed to be connected directly to a chimney which is installed in
accordance with all relevant local and national codes� The chimney system must be installed and constructed to the same
requirements as a duct that serves grease and smoke producing commercial cooking appliances� If venting the oven with this
method, the oven must be vented independently of other equipment� A suitable fan should be used at the end of the duct run
to ensure proper draft in all conditions� Wood Stone does not recommend using an in-line type fan� When installed, the fan
speed/air flow should be adjusted to attain the appropriate duct pressure at the oven flue collar:
DUCT PRESSURE
For gas-fired ovens without solid fuel: 0�25 mbar, (0�1" W�C�)
For any oven utilizing solid fuel: 0�35 mbar, (0�14" W�C�)
This pressure may be checked by inserting the pressure test probe up through the oven doorway to the point where the
duct is connected to the oven flue collar�
FAN TEMPERATURE RATING
The fan must also be of a suitable temperature rating�
For gas-fired ovens without solid fuel the fan must be rated for a minimum of 150 °C (300 °F) continuous�
INTERLOCK SYSTEM
There may be requirements for interlocking the oven or its gas supply with the ventilation system� Check with your local
code official�
OVEN VENTING