All of the combustion products and cooking vapors from the WS-BL-4343-W and WS-BL-4355-W Bistro models pass through the
10-inch diameter flue collar located on top of the oven, near the front� The oven can be direct connected to a power ventilated,
grease-rated duct, or placed under a Type 1 hood� All wood-fired (wood only, without gas burner) models are listed to allow the
burning of up to 20 lbs of wood per hour, and MUST be vented as SOLID FUEL equipment�
DO NOT OVER FIRE THE OVEN.
WOOD STONE RECOMMENDS CLEANING AND INSPECTION AT LEAST MONTHLY
ON ANY VENTILATION SYSTEM SERVING SOLID FUEL EQUIPMENT.
The following are the manufacturer’s requirements for venting Wood Stone Bistro Line ovens� It is never appropriate to use “B vent”
in any part of an exhaust system connected to a Wood Stone 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
SHOULD NOT
be combined with exhaust systems serving other (non-solid fuel) cooking equipment�
THERE ARE TWO VENTING OPTIONS
1.
A Listed building heating appliance chimney, also listed as a grease duct connected directly to the oven flue collar and
provided with a power ventilator listed for restaurant appliance exhaust and rated for operation at a minimum of 300 °F,
450 °F for units burning solid fuel� Use a stack or curb mounted fan� Wood Stone does not recommend the use of an in-line
fan�
A field built grease duct installed and constructed according to the requirements spelled out in NFPA 96, or the International
Mechanical Code may also be used� For solid fuel applications a static pressure of -0�14 inches water column is necessary
at the oven flue collar to ensure proper flue temperatures� The airflow required to attain this static pressure will depend on
the configuration of your particular installation but will probably be approximately 400 CFM�
2.
A Listed Type 1 Exhaust Hood or one that is constructed and installed in accordance with NFPA 96 and all relevant local and
national Codes� Wood Stone offers eyebrow-type hoods designed specifically for Wood Stone ovens manufactured by Gaylord
Industries�
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 Type 1 hood constructed and installed in accordance with NFPA 96� The fusible link in the hood must be rated at
450 °F minimum� Wood Stone offers UL Listed exhaust hoods for our ovens that are pre-piped for ANSUL R-102 fire suppression�
All installations are subject to the approval of the local authority having jurisdiction�
Wood-Fired Bistro Line
Installation and Operation Manual
PG
10
OF
36
M0026.08 JANUARY 2020
An ongoing program of product improvement may
require us to change specifications without notice.
WOOD STONE CORPORATION
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
TOLL FREE
800.988.8103
TEL
360.650.1111
FAX
360.650.1166
woodstone-corp.com
VENTING
