Installation - Evacuation Connection - PizzaMaster PM 721 Owner's Manual

Installation – Evacuation connection
Evacuation connection
The oven is designed to be connected to an extraction sys-
tem. The capacity of the extractor depends on the number
of decks per oven. An extraction capacity of 200 m
CFM) per oven deck is recommended for each alternative
below. The oven has two provided exhaust outlets, each
Ø100 mm (Ø4 inch). One at the front to evacuate air from
the steam duct and one at the back to evacuate air from
the oven chamber.
Extractor hood
(Recommended Option)
If an extractor hood is placed above
the oven, it is not necessary to con-
nect the exhaust outlets. The hood
should be approx. 0,5 m (20 inch)
larger than the outer edge of the
oven to effectively cope with steam,
smoke and fumes from the oven.
Flue Diverter
Make sure that the flue diverter is
connected firmly to the oven
18
/h (115
3
Evacuation Connection
Exhaust outlets
To prevent steam, smoke and fumes
from the oven being channelled out
into the room, the exhaust outlets
should be connected as illustrated
Flue diverter air circulation
Regardless of the connection, the
flue diverter base needs to be open
at all times
PizzaMaster®
IMPORTANT!
Local inspectors, ventilation- and
environmental specialists should
be consulted so that the design
and the installation conforms to
local regulations.
WARNING!
DO NOT place any object block-
ing the ventilation. this affects the
baking, oven performance and may
cause fire