Wood Stone Bistro 3030 WS-BL-3030-RFG Installation And Operation Manual

Also see for Bistro 3030 WS-BL-3030-RFG: Installation and operation manual

Contents

20All of the combustion products and cooking vapors from the ws-bl-4343-w, ws-cs-rec-11-w, ws-bl-4355-w,ws-bh-4355-w pass through the 10-inch diameter flue collar located on top of the oven, near the front. The oven canbe connected to a power ventilated chimney, or placed under a Type 1 hood (See #1 below). Wood Fired (wood only,without gas burner) models are listed to allow up to 20 lbs. of wood per hour, and musT be vented as solid fuelequipment. do noT over fire The oven.The following are the manufacturer’s requirements for venting Wood Stone Bistro Line 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 manufacturedto the specifications of a grease duct. Due to the possibility of sparks entering the duct, exhaust systems serving solidfuel equipment should noT be combined with exhaust systems serving other (non-solid fuel) cooking equipment.TheRe aRe TWo oPTIons:1. a listed building heating appliance chimney, which is also a listed grease duct connected directly to the ovenflue collar and provided with a 450 degree f rated power ventilator listed for restaurant appliance exhaust. afield built grease duct that is constructed and installed per the requirements fora grease duct as described in nfpa 96, or the international mechanical code may also be used.a static pressure of -0.14 inches water column is necessary at the oven flue collar to ensure that flue gastemperatures do not exceed 450 degrees f (The cfm required to attain this static pressure will depend onthe configuration of your particular installation but will probably be between 300 and 500 cfm). wood stoneprovides a port in the flue collar of the oven for insertion of a magnehelic gauge so the installer can monitorthe draft to ensure proper operation of the venting system.2. wood stone offers eyebrow-type hoods designed specifically for wood stone ovens manufactured by gaylordindustries.Check with your local code officials to see if fire suppression is required in your area. If fire suppression is required,you must vent the oven using a Type 1 hood constructed and installed in accordance with NFPA 96. The fusible link inthe hood must be rated at 450 degrees F minimum. Wood Stone offers UL Listed Exhaust Hoods for our ovens that arepre-piped for ANSUL R-102 fire suppression. All installations are subject to the approval of the local authority havingjurisdiction.fIRe sUPPRessIonAn ongoing program of product improvement may require us to change specificationswithout notice. (�W, eXT). Revised february 2010Wood stone Corporation1801 W. Bakerview Rd.Bellingham, WA 98226 USAToll Free (800) 988-8103Tel (360) 650-1111Fax (360) 650-1166Info@www.woodstone�corp.com or visit www.woodstone�corp.comVentinGBistro Installation and Operation ManualVENTING