Beech Ovens
Page 34
28/07/2011 (C)
RND-REC-RGO Manual (R1)
Confidential and Proprietary
General Information on Flues
Due to the nature of wood fired ovens, the exhaust temperatures can be quite high and
sparks or embers may be present
(hence fire danger should be considered.)
To avoid problems there are a number of options to be considered:
It is always important to keep the flue system clean.
When firing the oven with wood, we strongly recommend the use of good, clean
hardwood fuel only.
A build-up of soot and/or creosote in the flue is not good in any
situation. We recommend inspections every three months.
Through these regular inspections you can develop a program
for regular cleaning of your system.
Flue Fires
To reduce the possibility of flue fire we recommend the following steps.
1.
Keep the flue system clean.
This includes the oven spigot
(prior
to the Spray Filter if fitted)
and all ductwork. Introduce regular
inspections to develop a program for regular cleaning of your
system.
2.
For solid fuel ovens it is recommended they be connected to a dedicated exhaust
extraction system.
3.
To further reduce the risk of fire, a high temperature sprinkler head can be
installed into the duct, connected to a constant/ secure water supply. This can be
included on any flue system. Contact your local fire safety consultant for more
information.
4.
Where possible, if connecting to a communal kitchen extraction system, connect
oven to ducting from the dishwasher canopy.
5.
For additional safety, use a Beech Oven Spray Filter.
6.
Cool air from the ceiling void, restaurant or ideally from outside the building can
be introduced into the Cool Air make-up inlet.
7.
Where possible, install the oven under a recommended canopy exhaust system.