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Phoenix Installation
and Operation Manual
PG
11
OF
40
M0029.09 SEPTEMBER 2017
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
TEL
+1.360.650.1111
FAX
+1.360.650.1166
woodstone-corp.com
VENTING
Wood Stone ovens should be vented in accordance with
NFPA 96 and/or all pertinent national, regional and local
codes concerning such appliances; check venting plans
with the authority having jurisdiction before proceeding
with installation�
All of the combustion products and cooking vapors from the Phoenix 4343 and 4355 vent through a 25�4 cm (10-inch) diameter
flue collar located on top of the oven, at the front of the unit� The Phoenix 3030 vents through a 20�3 mm (8-inch) flue collar� The
oven can be connected to a power ventilated chimney, or placed under a hood� All gas fired models that include a (-W) in the
model number are listed to allow the burning of up to 1�4 Kg (3 lbs�) of wood per hour for flavor, but MUST be vented as
SOLID
FUEL
equipment�
The following are the manufacturer’s recommendations 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� The venting
system must be inspected and cleaned at least every 3 months, and at least monthly with wood fired applications�
THERE ARE TWO OPTIONS:
1.
A grease rated duct connected directly to the oven flue collar and provided with a power ventilator suitable for restaurant
appliance exhaust and rated for operation at a minimum of 149 °C (300 °F), 232 °C (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 static pressure of 0�25 mbar
(-0�1 inches) water column is necessary at the oven flue collar to ensure proper flue temperatures at the fan� The airflow
required to attain this static pressure will depend on the configuration of your particular installation but will be approximately
400 CFM� The exhaust fan must be turned on any time the oven is running� See instructions for optional interlocking of the
oven to the fan at the end of this manual�
2.
Wood Stone offers eyebrow-type hoods designed specifically for Wood Stone ovens by Gaylord Industries�
Flue collar
Note:
Flue gas temperatures at the oven flow
can reach 260 °C (500 °F)