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Beech Ovens
RND-REC-RGO Manual (R1)
Method 2 – Use of Exhaust Fan
Dedicated oven system.
Flue size 300mm x 300mm or equivalent
(internal dimension).
For ovens that will be using wood fuel, we
recommend the use of a dedicated flue for the
oven connecting to a dedicated fan.
There are two methods of fan extraction,
(A) Low volume extraction. This is a very hot system
and is NOT recommended. As low as 150l/s can be
drawn through the system.
(B) High volume extraction. Extraction systems in
excess of 700l/s can be set up to extract approx
150l/s per door from the oven. With the use of the
system damper and the cool air make-up device
(Barometric Controller), cool air can be introduced to
add additional safety to the system by lowering the flue
temperature and increasing the flue gas velocity. This
helps to keep the system clean and efficient.
(Wherever possible, it is recommended that cool air from an outside environment
be connected to the cool air make-up device. Consult your mechanical service
consultant to design connection.)
Method 3 – Use of Existing System
In some instances it is possible to connect the oven exhaust to an established kitchen
exhaust duct. These are generally available in kitchens that have canopy systems in
place for other appliances. Professional advice should be sought to ascertain the
compatibility of the existing system to accept the additional load of the oven system
inclusion.
It must also be acceptable to local certifying engineers.
We strongly recommend the inclusion of a Spray Filter in these instances to reduce the
possibility of fire from excessive temperature or from spark ignition of flue debris.
Page 29
Confidential and Proprietary
Optional high temp
sprinkler head connected
to sprinkler system
28/07/2011 (C)
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