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A UL Listed Grease Duct/Building Chimney Heat-
ing Appliance can be connected to the chimney
opening of the oven. A minimum 500 C.F.M.-listed
power ventilator for restaurant exhaust appliances
is required. A minimum temperature rating of
300°F is required for the power ventilator.
*Refer to Marra Forni instructions for specific Direct
Venting installation requirements. A field-built duct,
constructed and installed to NFPA 96 or Interna-
tional Mechanical Code grease duct specifications,
may also be used. Volume: 150-200 CFM
Examples:
The above diagram depicts the installation required
for a direct venting application that complies with
ETL guidelines. Be sure to contact your local au-
thorities to explore local jurisdiction regarding fire
rated duct shafts.
Note: The chimney must be installed in accordance
with the manufacturer’s grease duct installation in-
structions. To maintain the ETL listing of the oven,
the system must be a UL listed fire-wrapped grease
duct in either stainless steel, black iron, or a listed
building heating appliance duct.
*Type I Exhaust hood standards for ventilation
control and fire protection of commercial cooking
operations are as follows: Steel baffle (NOT MESH)
grease filters must be used and placed at the rear
of the hood. The following specifications must also
be met:
• There must be at least 10” between the front of
the oven face and the front of the hood.
• According to UMC there must be 42” between
the oven heart and the face of the filter
.
• The side of the hood must extend a minimum of
6” to either side of the oven door opening
.
Ventilation
A UL-listed grease or building heating appliance chimney installation (referred to as direct venting), and Type
I exhaust hood installed per NFPA 96 and UMC standards for Ventilation Control and Fire Protection of Com-
mercial Cooking Operations are the only two methods of venting permitted for commercial Marra ovens. Of
the two options, direct venting is more common, although an exhaust hood is required in some areas (consult
local ordinances). Venting must comply with ETL regulations. For gas ovens, always ensure that there are no
obstructions to the flow of combustion and ventilation, including the cylinder enclosures. Please refer to your
exhaust hood manufacturer’s guidelines for inspection, maintenance and sanitation procedures.