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FOR COMMERCIAL APPLICATIONS ONLY
1.
If required, a Type 1 hood must be placed above the cooking opening and set on the top
of the oven.
2.
The grease filters must be positioned at the rear of the exhaust hood and must be of the
steel baffle type (Mesh type grease filters must not be used).
3.
The front of the exhaust hood is to set forward 10 inches past the front of the oven face.
The face of the filter must be a minimum of 42 inches from the oven hearth per the Uniform
Mechanical Codes (UMC) or 48 inches per NFPA 96. When the exhaust hood is fabricated,
it is recommended that the bottom portion which is set on the oven (sheet metal lid) be
closed for ease of cleaning.
4.
The sides of the exhaust hood must extend a minimum of 6 inches to either side of the oven
door opening.
5.
There must be a minimum of 3 inches of clearance between the hood and any combustible
surface.
6.
The exhaust duct is to be constructed as vertical as possible, free of offsets and horizontal
runs. If a horizontal run is needed then refer to the Grease Duct/Building Heating
Appliance installation section.
©Wildwood Ovens and BBQs LLC 2009
WWW.WILDWOODOVENS.COM
17
323.255.6587
All specifications subject to change without notice
Milano
Wood Fired Oven
Installation Instructions
Version 4.0
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