Wood Stone MOUNTAIN MT. CHUCKANUT Series Installation And Operation Manual

Wood Stone MOUNTAIN MT. CHUCKANUT Series Installation And Operation Manual Manual pdf 16 page image

Mountain Series CEInstallation and Operation Manual16An ongoing program of product improvement may require us to changespecifications without notice. WS-MS-(RFG, RFG-IR)-CE,Revised May 2014 Doc no: M0037.01info@woodstone-corp.com or visit woodstone-corp.comwood stone corporation1801 w. bakerview rd.bellingham, wa 98226 usat. +1.360.650.1111f. +1.360.650.1166OVEN VENTINGWood Stone ovens should be vented in accordance with pertinent national, regional and local codes concerning such appliances;check venting plans with the authority having jurisdiction before proceeding with installation�The above statement taking precedence, Wood Stone Corporation recommends the following two venting options:1. The Wood Stone MS Series ovens can be vented as a Type A appliance (with no flue connection), designed to be installedunder an exhaust hood (canopy)� The hood must be a Type 1 (grease rated) hood connected to a (grease rated) duct system�The venting system must be designed and installed in accordance with all relevant codes pertaining to grease and smokeproducing commercial cooking appliances� Ovens that utilize solid fuel must be vented separately from any non-solid fuelburning appliances� There may be requirements for interlocking the oven or its gas supply with the ventilation system� Checkwith your local code official� Airflow should be adjusted according to the requirements specified by the hood manufacturerand/or local codes�OR2. The oven is also approved as a Type B11 appliance, designed to be connected directly to a chimney which is installed inaccordance with all relevant local and national codes� The chimney system must be installed and constructed to the samerequirements as a duct that serves grease and smoke producing commercial cooking appliances� If venting the oven with thismethod, the oven must be vented independently of other equipment� A suitable fan should be used at the end of the duct runto ensure proper draft in all conditions� Wood Stone does not recommend using an in-line type fan� When installed, the fanspeed/air flow should be adjusted to attain the appropriate duct pressure at the oven flue collar:DUCT PRESSUREFor gas-fired ovens without solid fuel: 0�25 mbar, (0�1" W�C�)For any oven utilizing solid fuel: 0�35 mbar, (0�14" W�C�)This pressure may be checked by inserting the pressure test probe up through the oven doorway to the point where theduct is connected to the oven flue collar�FAN TEMPERATURE RATINGThe fan must also be of a suitable temperature rating�For gas-fired ovens without solid fuel the fan must be rated for a minimum of 150 °C (300 °F) continuous�INTERLOCK SYSTEMThere may be requirements for interlocking the oven or its gas supply with the ventilation system� Check with your localcode official�OVEN VENTING