Specifications
Furnish Bakers pride Il Forno Classico Brick Oven Exhaust
Hood Model PB-24 as shown on the plans and as
described in the following specifications.
Exhaust hood shall be constructed of 18 gauge polished
stainless steel.
Construction to meet all requirements of NFPA 96 and NSF
Standard No. 2
Hood incorporate full-length semi-concealed grease
gutter with a removable grease cup. Filters to be U.L.
Listed under the category “Exhaust Hood with Exhaust
Damper.”
Specify one of the following ovens with ordering hood:
Single Decks
Double Decks
FC-516
FC-516/DS-805
FC-616
FC-516/D-125
FC-816
FC-616/Y-600
FC-816/Y-800
MODEL PB-24 – For Single Decks
MODEL PB-24S – For Double Decks
APPLICATION
Eyebrow style for direct mounting to Il Forno
Classico Brick Oven
- Will remove bi-products of combustion and grease-
laden vapors
- Note: Refer to Deck Oven manual for calculation of
CFM required to evacuate total heat load.
MAKE-UP AIR
Make-up air must be supplied for replacement of air exhausted
through all kitchen exhaust systems.
Make-up air should be delivered through registers at ceiling
height & distributed throughout the kitchen.
75% to 80% of the replacement air should be fresh, outside air,
conditioned (heated or cooled), distributed directly into the
confines of the kitchen – with the remaining 20% to 25% allowed
to flow into the kitchen from adjacent areas.
EXHAUST FANS/MAKE-UP AIR UNITS
Exhaust fans are to be provided and installed by others in
compliance with local codes.
Fans should be induced draft, squirrel cage design, equipped
with backward inclined blades. Fans shall e sized to meet
design air volumes and static pressure drop for the entire
system, including the ductwork.
Discharge ducts should be vertical and located at least ten
feet away from supply air intakes. Supply fans or make-up air
units to be furnished and installed by others in compliance with
local codes. Supply units to be capable of handling the
required air quantity at the total system static pressure and
should be electrically interlocked for simultaneous operation.
FIRE PROTECTION
NFPA Standard No. 96 and local codes require a fire
extinguishing system for protection of the duct collar and
plenum of non-waterwash ventilators. Hood shall be designed
to accommodate piping for Ansul R-102 fire suppression
(plenum and duct protection). Fire protection system provided
by HVAC contractor or other prescribed contractor. Consult
local fire officials for exact requirements.
IL FORNO CLASSICO BRICK OVEN EXHAUST HOOD
Bakers Pride Food Service Equipment
•
1307 N Watters Rd. Suite 180
•
Allen, Texas 75013
•
800.431.2745
www.bakerspride.com
36-BP-S30
Revised 052214cp