10
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 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. (The ef
fi
ciency
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. Air supplied directly
from outside the building to the kitchen or oven area, non-tempered, could be used as supply
air but the design would have to accommodate potential operational changes.
IL1177
RIGHT SIDE
FRONT SIDE
VENTILATION
CAPTURE AREA
VENTILATION
CAPTURE AREA
CAUTION
Prevent air
fl
ow 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 & local
guidelines.
Damage sustained as a direct result of
improper ventilation will not be covered by
the warranty.
Failure to properly vent the oven can be hazardous to the health of the operator
and may result in operational problems, unsatisfactory baking, and possible
damage to the equipment.
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 so conveyor does not move and the oven temperature
must be set and operating at a minimum of 480°F (249°C).
Test Procedure:
CAUTION
1. Wear heat-resistant gloves to prevent burns.
2. Put the smoke candle in an 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 and
window 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.
INSTALLATION VENTILATION
Содержание Ultra-max UM3240
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