14
VENTING OPTION
2
A Listed Type 1 exhaust hood or one that is constructed and installed in accordance with all relevan
t local
and national codes. Note that the notch of the hood is even with the front edge of the oven. The hood
should be installed in accordance with the hood manufacturer’s instructions, and with the Standard for
Ventilation Control and Fire Protection of
Commercial Cooking Operations, NFPA
96
and/or the applicable
local and national codes. Solid fuel burning ovens must be vented separately from non
-
solid fuel burning
equipment.
It is never appropriate to use “B vent” in any part of an exhaust system connec
ted to a Forno Classico
Oven
. All duct material must be manufactured to the specifications of a grease duct. Due to the possibility
of sparks entering the duct, exhaust systems serving solid fuel equipment MUST not be combined with
exhaust systems serving
other (non
-
solid fuel) equipment. This model is rated as solid fuel equipment and
must be vented as such.
VERY IMPORTANT!
FORNO CLASSICO RECOMMENDS THAT YOU CONSULT WITH A QUALIFIED MECHANICAL
ENGINEER AND SUBMIT YOUR VENTING PLANS TO LOCAL CODE AUTHORITIE
S
BEFORE PROCEEDING WITH INSTALLATION.
FIRE SUPPRESSION
Check with your local code officials to see if fire suppression is required in your area. If fire suppression is
required, you must vent the oven using a Listed Type 1 Exhaust Hood constructed and i
nstalled in
accordance with NFPA 96. If fire sup
pression is required, Forno Classico recommends providing
protection
for the hood duct collar and plenum. The fusible link in the hood must be rat
ed at 450 °F
minimum.
All installations are subject to the app
roval of the local authority having jurisdiction.
VENTING
Commercial Oven Series
Installation, Operation & Maintenance
Forno Classico LLC
Phone: (805) 895
-
2626
53 Aero Camino
Goleta, CA 93117 USA www.fornoclassico.com
