7
VENTILATION
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. For further ventilation information see below.
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 responsibility of the oven's owner.
The ventilation hood must operate in harmony with the building HVAC system. It typically requires between
750 and 2500 CFM exhaust. (The efficiency of various hood designs makes it necessary to specify such
a wide range of ventilator CFM.) Make-up air must be supplied by either a hood design or the HVAC
system to avoid a negative pressure condition. This will vary with hoods from various manufacturers.
Prevent airflow through the cooking tunnel. Air must NOT be directed onto the
oven's front or rear or to the sides of the cooking area.
The following drawing shows a typical installation
and is intended to be a guideline. This is not a rigid
specification. Hood dimensions and positioning
over the oven will vary with hood manufacturer.
SMOKE CANDLE TEST
In order to verify the proper function of your
ventilation system, a smoke candle test should
be done. If testing a multiple oven system, this
test should be done on the bottom oven. The
conveyor coupling should be disconnected and
the oven temperature must be set and operating
at a minimum of 480°F (249°C).
Test Procedure:
1. Wear heat-resistant gloves to prevent burns.
2. Put the smoke candle in an 8"x8"x2" cake pan.
3. Insert candle through conveyor tunnel or oven door.
(Use Star Smoke Candle 2W-Z5668.)
4. Light the fuse of the smoke candle and immediately center the pan in the oven cavity on the
conveyor belt (keeping the oven door closed).
5. Observe the smoke pattern coming out of all oven openings and the collection of this smoke by the
ventilation system.
6. All smoke from the oven must be captured by the ventilation system.
CAUTION
