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Installation
Oven Location and Ventilation
LOCATION
The well planned and proper placement of your
oven will result in long term operator convenience
and satisfactory performance.
The following clearances must be maintained be-
tween the oven and any combustible or non-com-
bustible construction.
Oven body left side/control box --- 6" (15.2 cm)
D
Oven body back --- 0" (0 cm)
D
The following clearances must be available for ser-
vicing.
Oven body left side --- 38" (97 cm)
D
Oven body back --- 28" (71 cm)
D
NOTE: On gas models, routine servicing can usu-
ally be accomplished within the limited
movement provided by the gas hose re-
straint. If the oven needs to be moved fur-
ther from the wall, the gas must first be
turned off and disconnected from the oven
before removing the restraint. Reconnect
the restraint after the oven has been re-
turned to its regular position.
It is essential that an adequate air supply to the
oven be maintained to provide a sufficient flow of
combustion and ventilation air.
Place the oven in an area that is free of drafts.
D
Keep the oven area free and clear of all combus-
D
tibles such as paper, cardboard, and flammable
liquids and solvents.
Do not place the oven on a curb base or seal to
D
a wall. This will restrict the flow of air and prevent
proper ventilation to the blower motors. This
condition must be corrected to prevent perma-
nent damage to the oven.
VENTILATION
A mechanically driven ventilation system is re-
quired for the removal of excess heat and cooking
vapors. For gas models, a ventilation system is
also required for the removal of the products of
gas combustion. The necessity for a properly de-
signed and installed ventilation system cannot be
over emphasized.
The following are general recommendations and
guidelines for good ventilation. Your specific ap-
plication may require the services of a ventilation
engineer or consultant
The ventilation hood must work well with the build-
ing heating, ventilation and air conditioning (HVAC)
system. The hood exhaust and the supply air flows
should be sized appropriately. Supply air must be
provided by either the hood system or the building
HVAC system in order to prevent an excessive
negative pressure in the oven area. Supply air
should replace approximately 80% of the air flow
exhausted by the hood. The table below can be
used as a guideline, but the correct air flow values
depend on the efficiency of the hood design, the
amount of air flow around the oven, and the cur-
rent air flow in and out of the kitchen or oven area
(for existing facilities).
SINGLE
Exhaust Volume -- CFM (M
400-500
(14-17)
Supply Requirements -- CFM (M
320-400
(12-14)
Ideally supply air would be provided through the
building HVAC system or, secondly, through the
hood with an in-line tempering unit. Air supplied di-
rectly from outside the building to the kitchen or
oven area, non-tempered, could be used as sup-
ply air but the design would have to accommodate
potential operational and environmental draw-
backs.
6
DOUBLE
TRIPLE
3
/min)
800-1000
1200-1500
(23-28)
(34-43)
3
/min)
640-800
960-1200
(18-23)
(27-34)
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