DECK OVENS
9
INSTALLATION
VENTILATION
Blodgett gas deck ovens are direct fired. Heat and flue products from the burners are introduced directly into the baking
compartment. As a result, improper venting can have a detrimental effect on the baking characteristics of the oven. A prop
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erly designed ventilation system will allow the oven to function properly, while removing unwanted vapors and products
of combustion from the operating area.
This oven may be vented using either:
• A mechanically driven, canopy type, exhaust hood, or
• A direct flue arrangement.
U.S. and Canadian installations
Refer to your local ventilation codes. In the absence of local codes, refer to the National ventilation code titled, “Standard for
the Installation of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment”,
NFPA-96-Latest Edition.
General export installations
Installation must conform with Local and National installation standards. Local installation codes and/or requirements may
vary. If you have any questions regarding the proper installation and/or operation of your Blodgett oven, please contact your
local distributor. If you do not have a local distributor, please call the Blodgett Oven Company at 0011-802-860-3700.
THE BLODGETT OVEN COMPANY CANNOT ASSUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A
RESULT OF IMPROPER INSTALLATION.
WARNING:
Failure to properly vent the oven can be hazardous to the health of the operator and may result in opera-
tional problems, unsatisfactory baking and possible damage to the equipment.
Damage sustained as a direct result of improper ventilation will not be covered by the Manufacturer’s war-
ranty.
CANOPY TYPE EXHAUST HOOD
A mechanically driven, canopy type exhaust hood is the preferred method of ventilation.
The hood should be sized to completely cover the equipment plus an overhang of at least 6” (15 cm) on all sides not adja
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cent to a wall. The distance from the floor to the lower edge of the hood should not exceed 7’ (2.1m).
The capacity of the hood should be sized appropriately with provisions for an adequate supply of make up air. Capacity is
generally expressed in ft3/min (CFM). 1 CFM of natural gas burned with just enough air for complete combustion produces
11 CFM of combustion products. In virtually all appliances some excess air is used. This volume of excess air is added to
the flue products flowing from the appliance.
NOTE: Consult your local exhaust hood contractor for your specific installation.
Installing the canopy hood draft diverter
Ovens ordered for hood venting are supplied with a draft diverter. Install the draft diverter as follows:
1.
Place the diverter over the flue connector with the open area facing the front of the oven. See Figure 8.
2. Secure both ends with the sheet metal screws provided.
Draft Diverter
Front of Oven
Figure 8
