Questions? Call Wood Stone at 800-988-8103
10
October
2005
RFG Oven Installation and Operation Manual
Oven Model Series
Flue Collar
Mt. Chuckanut WS-MS-4 8 inch I.D.
Mt. Adams WS-MS-5 10 inch I.D.
Mt. Baker WS-MS-6 10 inch I.D.
Mt Rainier WS-MS-7 10 inch I.D.
Sumas Mtn. WS-MS-8 10 inch I.D.
The following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain
Series) RFG ovens.
It is never appropriate to use “B vent” in any part of an exhaust system connected
to a Wood Stone oven. All ducting material must be manufactured to the specifications of a grease
duct. Submit your venting plans to your local authorities before proceeding with your installation, as
OVEN VENTING
there may be additional requirements in your area.
There are three options:
1. Direct connection.
A listed building heating appliance chimney, also listed as a grease duct as described in NFPA 96,
connected directly to the oven flue collar and provided with a power ventilator listed for restaurant
appliance exhaust. The power ventilator should be rated for a minimum of 300 degrees F. Wood
Stone does not recommend the use of an in-line fan. A single wall chimney/duct connector may be
used to connect the oven to a listed building heating appliance chimney also listed as a grease
duct. The chimney /duct connector should be a minimum .044 inch stainless steel or 16 ga. mild
steel (0.055 inch) and must maintain a minimum of 18 inches to combustibles.
A static pressure of -0.1 inches water column is necessary at the oven flue collar to ensure that flue
gas temperatures do not exceed 300 degrees Fahrenheit at the fan inlet. The CFM required to attain this
static pressure will depend on the configuration of your particular installation but will probably be between
500 and 700 CFM. Wood Stone provides a port in the flue collar of the oven for insertion of a magnehelic
gauge so the installer can monitor the draft to ensure proper operation of the venting system. NOTE:
Double door ovens (Models ending in DD), have two flue collars, both must be connected and a
static pressure of negative 0.1 inches must be maintained at each collar.
When using a direct connection as described above, the duct must be attached to the oven
flue collar with a full perimeter weld.
Install venting system in accordance with the duct manufacturer's instructions
and in accordance with all local codes. All field built components should be
built to the applicable codes and standards and are subject to the approval of
the authority having jurisdiction.
2. A Listed Type 1 Exhaust Hood or one that is constructed and installed in accordance with all
relevant Local and National Codes. Wood Stone offers eyebrow-type hoods designed specifically for
Wood Stone ovens. See specification sheet on ventilators for Wood Stone ovens.
Continued on the following page.
OVEN VENTING
