Beech Ovens
Page 68
28/07/2011 (C)
RND-REC-RGO Manual (R1)
Confidential and Proprietary
System Damper Calibration
For those ovens supplied with either a Flue Transition or a Spray Filter from Beech
Ovens, an integrated System Damper is fitted. Correct adjustment of the System
Damper is an extremely important part of commissioning to ensure oven efficiency and
safe operation.
The following section explains the relevant variables in flue suction levels and the
methods used to correctly calibrate the System Damper.
Oven Draw
(Suction)
variables
The amount of suction is affected by the following;
Relative pressure of the restaurant/kitchen area which is affected by whether
there is fresh air inlet for air-conditioning, open windows, doors, ceiling voids,
nearby extraction canopies, vents or other factors which may give different
pressure regions about the oven and flue system.
Whether the restaurant/kitchen is open air and if so the effect of wind on the
oven.
Whether the exhaust is affected by prevailing winds.
The specific geometric layout of the duct work.
The quantity of suction depends on the design of the exhaust system. There are a
number of options:
Exhaust Design
Air Flow
Natural Draft
~
150 litres/ second
Forced Draft (fan) with cool air inlet
(Door 1)
~
700 litres/ second
Additional Doors Including Char Grill
(per door)
~
300 litres/ second
Exhaust Canopy
As per manufacturers specifications
The above airflow rates are indicative only for fan sizing and calculation of duct air flow
requirements. Static pressure of 130Pa within the duct is required.
