INDIRECT VENTING
Indirect Venting Requirements
• DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE
• Oven installations using indirect venting require a Type 1 Hood listed to UL 710
• The hood shall allow adequate clearance for removal and cleaning of the grease baffles (Captive
Aire model SND is a low profile hood that enhances access)
• Fire suppression system shall be used in the hood only and not pointed into the oven
• Flue outlet temperatures reach 550° F so be sure to place fusible link appropriately
• May be vented with single wall grease duct or insulated factory built grease duct list to UL 1978
• Example grease duct: Metal Fab G-Series www.metal-fabinc.com
• Exhaust fan listed for use with a wood burning oven is recommended. The Enervex GSV series fan is
listed for use with a wood burning pizza oven see: http://www.greasefans.com
Type 1 Hood
• Minimum Type 1 Hood dimensions: 36” wide x 42” deep
• Example: Captive Aire model SND Exhaust Hood www.captiveaire.com
• Install hood directly on top of oven using
ceiling supports
• The hood shall extend 12” beyond the front of
the oven opening (arch/mouth) and extend
6” beyond the sides of the oven opening. See
diagram below
SEEK OUT A QUALIFIED PROFESSIONAL TO DESIGN AND INSTALL YOUR VENTING
SYSTEM. CHECK WITH LOCAL AUTHORITIES FOR SPECIFIC CODE REQUIREMENTS
Type 1 Hood Placement
