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Beech Ovens
RND-REC-RGO Manual (R1)
Exhaust Duct Design
The following section is for your guidance in establishing a design to suit your Exhaust
duct design requirements.
Exhaust ductwork should be carried out by a qualified, experienced trade team
with knowledge of local authority requirements. The following information is
supplied ONLY as a guide.
NOTE: The temperature of the oven is dependent on the size of the fire and the volume
of airflow to the exhaust duct. The 'exhaust flow' is controlled by the system damper
and the fan capacity.
Access to the system damper is required for initial adjustment, for cleaning and
maintenance and for further adjustment should ambient conditions change.
Flue Material
Check your local authority requirements.
Also available and highly recommended are a variety of specialised proprietary flue
systems including stainless steel twin and triple skinned products. (Your local
mechanical contractor should advise you of available systems.)
Recommended Flue size
300mm square or equivalent cross-sectional area in round or rectangular section. For
ducted systems more than 6 metres long or containing more than 4 bends, professional
ducting advice should be obtained.
Nominal airflow required (at Flue Connection)
130Pa Static Pressure
Maximum total flue airflow - 700 litres / second for a single opening.
Maximum total flue airflow - 1000 litres / second for multi-door ovens.
The oven flue can be connected to any exhaust system with a much higher flow rate by
controlling the suction utilising a damper.
Page 27
Confidential and Proprietary
28/07/2011 (C)
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