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Evacuation connection
Important !
Local inspectors, ventilation- and environmental
specialists should be consulted so that the design
and the installation conforms to local regulations.
The oven is designed to be connected to an extraction
system. The capacity of the extractor depends on the
number of decks per oven. An extraction capacity of
150-200 m
/h (250-350 CFM) per oven deck is recom-
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mended 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.
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.
Extractor hood
If a extractor hood is placed above the oven, it is not
necessary to connect 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.
Installation – Evacuation connection
PizzaMaster®
11
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