Middleby Marshall X55G Series, Owner'S Operating & Installation Manual

Page: 19 / 46

SECTION 2
INSTALLATION
19
II. VENTILATION GUIDELINES
NOTICE
Proper ventilation of the oven is the responsibility of
the owner.
A. Requirements
Gas oven installations REQUIRE a mechanically
driven ventilation system with electrical air sensing
control.
B. Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN
Figure 14 ARE RECOMMENDATIONS ONLY.
LOCAL, NATIONAL AND INTERNATIONAL CODES
MUST BE FOLLOWED WHEN INSTALLING THE
VENTILATION SYSTEM. ANY APPLICABLE CODES
SUPERSEDE THE RECOMMENDATIONS SHOWN
IN THIS MANUAL. IN AUSTRALIA COMPLIANCE TO
REGULATIONS AS5601/AG601 IS MANDATORY.
The rate of air flow exhausted through the ventilation
system may vary depending on the oven configuration
and hood design. Consult the hood manufacturer or
ventilation engineer for these specifications.
To avoid a negative pressure condition in the kitchen
area, return air must be brought back to replenish the
air that was exhausted. A negative pressure in the
kitchen can cause heat related problems to the oven
components as if there were no ventilation at all. The
best method of supplying return air is through the
heating, ventilation and air conditioning (HVAC)
system. Through the HVAC system, the air can be
temperature-controlled for summer and winter. Return
air can also be brought in directly from outside the
building, but detrimental effects can result from
extreme seasonal hot and cold temperatures from the
outdoors.
NOTE: Return air from the mechanically driven system
must not blow at the opening of the baking chamber.
Poor oven baking performance will result.
C. Other Ventilation Concerns
• Special locations, conditions, or problems may
require the services of a ventilation engineer or
specialist.
•
Inadequate ventilation can inhibit oven
performance.
•
It is recommended that the ventilation system and
duct work be checked at prevailing intervals as
specified by the hood manufacturer and/or HVAC
engineer or specialist.
Ventilation System