Bakers Pride FC series Design & Installation Manual

Also see for FC-516: Production chart Catalog Technical & service manual Specifications Installation and operating instructions

Contents

Bakers Pride FC series Design & Installation Manual Manual pdf 16 page image

IL FORNO CLASSICO OVEN DESIGN & INSTALLATION GUIDE14VENTILATION OF AN ARCHITECTURALLY ENCLOSED GAS FIRED OVENThis applies to the FC series ovens initially, but also toFC “stacks” as well as any other enclosed installations.A four walled “room” around the oven is anticipated,with a ventilation hood as the room’s “ceiling”.(This four-walled room is selected for this discussion asan easily defined, “worst case” scenario. A more idealinstallation is enclosed on only one, two or three sides,which face the public space of the restaurant. The backand one or two sides are open to the kitchen and/orother working spaces).Air Volume RequiredThe purpose of ventilation is to remove bi-productsof combustion, remove grease laden vapors, limit thetemperatures within the enclosure and to providefresh air for combustion. The combustion air volume isincluded in the larger volume required for temperaturecontrolling the space, therefore only a single calculationis required.VOLUME REQUIRED (CFM) = RATED INPUT (BTUH) / 105e.g. The air required for an FC-816 stacked with a Y-800is 2,476 CFM ( = 260,000 BTUH / 105 ).This assumes: (1) 70°F air entering the enclosure, (2)the oven runs at an average of 70% of its rated inputduring peak business hours and (3) 25% “stack losses”are discharged directly to the top of the enclosure or areremoved from the enclosure by a chimney connection.Air Openings To The EnclosureAt least three total openings must be provided in theenclosure to allow the oven within the enclosure toproperly breathe. Additional openings are acceptable.Louvers and grilles typically have free area ratingsprovided by their manufacturer. If the ratings are notknown, assume 25% free area for wood louvers and60% free area for metal louvers and grilles.Top Opening(s)At least one opening must be provided. The topopening(s) prevents pressure differences fromdeveloping over the height of the enclosure. Provide anopening of one square inch free area per 1,000 BTUHof Rated Input:Top Opening Free Area(sq in)= Rated Input(BTUH)/ 1000.e.g. The top opening for a FC-816 stacked with a Y-800is 260 sq in (=260,000 BTUH / 1,000). The top edge ofthis opening should be within (12”) twelve inches of thebottom edge of the ventilation hood.Bottom Opening(s)At least one opening must be provided. The bottomopening(s) provides the bulk of the ventilation air tothe space. Enough area must be provided to limitthe entering air velocity to five feet per second. Thecalculation:Bottom Opening Free Area (sq in) = Rated Input (BTUH) / 219e.g. The bottom opening for an FC-816 stacked with aY-800 is 1,187 sq in (=260,000 BTUH / 219).The same discussion regarding louvers and grillesapplies. The bottom opening, or openings, should beplanned to distribute air uniformly about the lowerportion of the enclosure. The bottom edge of the bottomopening(s) should be within twelve inches of the floor ofthe enclosure.ClearancesWithin the enclosure the normal clearances for safetyand service should be maintained. Additionally the floorarea of the enclosure should be at least equal to the“footprint” area of the oven plus the bottom openingfree area. This limits the vertical air velocities inside theenclosure to the same five feet per second.e.g. FC-816 stacked with Y-80051” deep x 84” wide = 4,284 sq inAdd the bottom free area:1,187 sq in (Roughly 4 1/2” all around)Total 5,471 sq in (38 sq ft) [Roughly 60” x 93”]