12
Document #: LIN_GO_SM_IMPLOPRO_S1600_INTL_4605727 – 9/20
Installation
Section 2
SPACING REQUIREMENTS
,
Caution
Oven(s) must be operated on approved base only.
n
Warning
To avoid instability the installation area must be capable
of supporting the combined weight of the equipment
and product. Additionally the equipment must be level
side to side and front to back.
The right and left side of the oven must have a minimum
3" (75 mm) clearance from all surfaces. WHEN COOLING
DUCTS ARE ATTACHED, no rear clearance is required. The
front of the oven requires a minimum 36" (914.4 mm)
clearance from all surfaces. An 18" (457 mm) clearance on
both sides of the oven is required for service accessibility.
In case other cooking equipment is located on both sides
of oven, a minimum 24" (609 mm) clearance is required for
that equipment.
NOTE: Do not install this (these) oven(s) in any area with an
ambient temperature in excess of 95°F/35°C. Doing so will
cause damage to the unit.
VENTILATION REQUIREMENTS
A VENT IS REQUIRED: Local codes prevail. These are the
“authority having jurisdiction” as stated by the NATIONAL
FIRE PROTECTION ASSOCIATION, INC. in NFPA 96 latest
edition. In addition, to be in compliance with the NFPA 54
Section 10.3.5.2, this unit must be installed with a
ventilation hood interlock that prevents the unit from
operating when the ventilation hood is off. For further
ventilation information, see below.
Ventilation Guidelines
A ventilation hood is required to remove heat and cooking
odors. For gas ovens, a ventilation hood is also required to
remove the products of combustion. The hood and HVAC
installation must meet local codes to gain approval by
the authority having jurisdiction. Requirements may vary
throughout the country depending on the location by city,
county, and state. Obtain information from the authority
having jurisdiction to determine the requirements for your
installation. Obtain information and review copies of codes
or documents that will be used to inspect and approve
your installation. Your ventilation hood supplier and HVAC
contractor should be contacted to provide guidance. A
properly engineered and installed ventilation hood and
HVAC system will expedite approval and reduce oven
maintenance costs. Proper ventilation is the oven owner’s
responsibility.
The ventilation hood must operate in harmony with the
building HVAC system. It typically requires between 2500
and 6000 CFM (4248 and 10,194 m
3
/hour) exhaust. (The
“Efficiency” of various hood designs makes it necessary
to specify such a wide range of ventilator flow.) Make
up air must be supplied by either a hood design or the
HVAC system. This will vary with hoods from various
manufacturers.
Notice
Prevent airflow through the cooking chamber. Air must
NOT be directed onto the oven front, side, or rear of
the oven.
Ventilation System
NOTE: These ovens are considered “Medium Duty for
Baking” when evaluated for code vent requirements.
This information is shown as a guideline for ventilation.
1. Dimensions shown are for ovens without extension
shelves. The outside end of the conveyor frame must be
a minimum of 22 inches (560 mm) inside the canopy as
shown.
2. The capture velocity across the lower edge of the
canopy is to be 50 FPM at sides and front.
3. Use filters at rear exhaust area of hood, as shown.
4. At start-up, the CO level must be checked around the
oven space under the canopy.
5. This level must be < 10ppm.
6. The ovens are to be centered in the canopy space left-
to-right and front-to-back if possible.
7. A 6-inch (152 mm) space at rear of oven is
recommended for utilities.
8. Recommend 70% make-up air provided outside of the
canopy through perf metal diffusers directed straight
down — not at the oven; located at front, sides or both.
9. Room air diffusers must not be directed onto the
oven and should be positioned a minimum of 3 feet
(914 mm) from the perimeter of the hood to keep them
from affecting the oven.
NOTE: Smoke Candle Test can also be used as a method or
verifying proper ventilation.
1. This test is to be done on the bottom oven.
2. The conveyor must be off or not moving.
3. The oven temperature is operating at 550°F/288°C.
4. The ventilation system must capture all the smoke from
the oven.
