Installation
8
Ventilation
DIRECT FLUE ARRANGEMENT
When the installation of a mechanically driven ex-
haust hood is impractical the oven may be vented
by a direct flue arrangement.
WARNING!!
It is essential that the direct flue be
installed as follows. Incorrect installation
will result in unsatisfactory baking and
oven damage.
The flue must be class B or better with a diameter
of 6” (15 cm). The height of the flue should rise 6-8
ft (2-2.5 m) above the roof of the building or any
proximate structure. Never direct vent the oven
into a hood. The flue should be capped with a UL
Listed type vent cap to isolate the unit from exter-
nal environmental conditions.
The direct vent cannot replace air consumed and
vented by the oven. Provisions must be made to
supply the room with sufficient make-up air. Total
make-up air requirements for each oven section
should be approximately 30 CFM (.85m
3
) per sec-
tion. To increase the supply air entering the room,
a ventilation expert should be consulted.
Installing the draft hood
Ovens ordered for direct venting are supplied with
a draft hood. Install the draft hood as follows:
1. Place the draft hood over the flue connector.
See Figure 9.
2. Secure both ends with the sheet metal screws
provided.
Front of
Oven
Draft Hood
Flue
Figure 9
