Wood Stone DESIGNER SERIES 6348 WS-DS1-4048 Installation And Operation Manual

Designer Series 1 w/ Broiler OptionInstallation and Operation ManualAn ongoing program of product improvement may require us to changespecifications without notice� Designer Series-1 w/ Broiler Option,Revised November 2014. Doc no: M0078.00info@woodstone-corp.com or visit woodstone-corp.comWood Stone Corporation1801 W. Bakerview Rd.Bellingham, WA 98226 USAToll Free 800.988.8103Tel 360.650.1111Fax 360.650.116610VENTINGAll Wood Stone Designer Series ovens must be vented using a Listed Type 1 exhaust hood or one that is constructed and installed inaccordance with all relevant local and national codes� Wood Stone offers eyebrow-type hoods designed specifically for Wood Stoneovens� The hood should be installed in accordance with the hood manufacturer’s instructions, and with the Standard for VentilationControl and Fire Protection of Commercial Cooking Operations, NFPA 96 and/or the applicable local and national codes� Solid fuelburning ovens must be vented separately from non-solid fuel burning equipment�It is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven. All duct materialmust be manufactured to the specifications of a grease duct� Due to the possibility of sparks entering the duct, exhaust systemsserving solid fuel equipment MUST not be combined with exhaust systems serving other (non-solid fuel) equipment� The ventingsystem should be cleaned and inspected at least every 3 months, and at least monthly with wood-fired applications�WOOD BURNING MODELSDesigner Series ovens with model numbers containing a -W should be vented in accordance with codes concerning solid fuelappliances, NFPA 96� Due to the dangers of creosote buildup and of sparks entering the duct, these models should be ventedseparately from all other kitchen equipment or in such a manner as is acceptable to the authority having jurisdiction� The WoodStone customer support staff is available at 1-800-988-8103 for technical support�Solid fuel exhaust contains creosote and other substances that accumulate in ducts, creating a risk of fire� The rate of accumulationwill vary with respect to flue gas temperature, wood type and moisture content� Frequent, regularly scheduled, thorough fluecleaning is the best way to minimize the risk of flue fires� Wood Stone recommends cleaning and inspection at least monthlyon any ventilation system serving solid fuel equipment.CREOSOTE - AND THE NEED FOR ITS REMOVALWhen wood is burned slowly, it produces tar and other organic vapors, which combine with expelled moisture to form creosote�The creosote vapors condense in the relatively cool oven flue of a slow-burning fire� As a result, creosote residue accumulates inthe duct� When ignited, this creosote makes an extremely hot fire� The duct serving this oven should be inspected at least twice amonth during the first two months of operation, to establish rate of creosote buildup and necessary cleaning schedule� If creosote orsoot has accumulated, it should be removed to reduce the risk of a flue fire� The interior floor and dome of the oven do not requirecreosote or soot removal� The oven flue and exhaust system will require inspection and cleaning� The exhaust system should beinspected and cleaned per the manufacturer's and or local code official's recommendations� Wood Stone recommends cleaningand inspection at least monthly on any ventilation system serving solid fuel equipment.Wood Stone recommends that you refer to the exhaust hood manufacturer's recommendations for inspection,maintenance and cleaning.Wood Stone recommends that you consult with a qualified mechanical engineerand submit your venting plans to local code authorities before proceeding with installation.Contact local building or fire officials concerning any installation restrictionsor need for inspection of the oven installation.VENTING