Wood Stone MOUNTAIN Series Installation And Operation Manual

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PG 18 OF 48M0037�09 SEPTEMBER 2019Mountain Series CEInstallation and Operation ManualVENTINGWood 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. This Wood Stone Mountain Series oven can be vented as a Type A appliance (with no flue connection), designed to be installedunder an exhaust hood (canopy)� The hood must be connected to a grease-rated duct system� The venting system must bedesigned and installed in accordance with all relevant codes pertaining to grease and smoke producing commercial cookingappliances� Ovens that utilize solid fuel must be vented separately from any non-solid fuel burning appliances� There may berequirements for interlocking the oven or its gas supply with the ventilation system� Check with your local code official� Airflowshould be adjusted according to the requirements specified by the hood manufacturer and/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 withthis method, the oven must be vented independently of other equipment� A suitable fan should be used at the end of the ductrun to ensure proper draft in all conditions� Wood Stone does not recommend using an in-line type fan� When installed, thefan speed/air flow should be adjusted to attain the appropriate duct pressure, or airflow rate, at the oven flue collar (see DuctPressure section below)�Model numbers containing a “-W” (other than the first letter of the model number) should be vented in accordance with codesconcerning solid fuel appliances� Due to the dangers of creosote buildup and sparks entering the duct, these models should bevented separately from all other kitchen equipment or in such a manner acceptable to the authority having jurisdiction�Solid fuel exhaust contains creosote and other substances that accumulate in ducting, creating a risk of fire� The rate ofaccumulation will vary with respect to flue gas temperature, wood type and moisture content� Frequent, regularly scheduled,thorough flue cleaning is the best way to minimize the risk of flue fires�Wood Stone recommends cleaning and inspection at least monthly on any ventilation system serving solid fuelequipment.WOOD STONE RECOMMENDS THAT THE OPERATOR REFER TO THE EXHAUST HOODMANUFACTURERS FOR INSPECTION, MAINTENANCE AND CLEANING.AIRFLOW REQUIREMENTS (DIRECT CONNECT)ModelRFG-W,RFG-IR-W, W-IR RFG, RFG-IRWS-MS-4-CE �20 m3/sec(425 cfm)�19 m3/sec(400 cfm)WS-MS-5-CE�24 m3/sec(500 cfm)�21 m3/sec(450 cfm)WS-MS-6-CEWS-MS-7-CEDUCT PRESSURE• For 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 testprobe up through the oven doorway to the point where theduct is connected to the oven flue collar�FAN TEMPERATURE RATINGThe fan must be of a suitable temperature rating�For gas-fired ovens without solid fuel, the fan must be rated for aminimum of 150 °C (300 °F) continuous�For gas-fired ovens utilizing solid fuel, the fan must be rated for aminimum of 232 °C (450 °F) continuous�INTERLOCK SYSTEMThere may be requirements for interlocking the oven or its gassupply with the ventilation system� Check with your local codeofficial�Install the venting system in accordance with theduct manufacturer’s instructions and in accordancewith all local codes� All field built components shouldbe built to the applicable codes and standards andare subject to the approval of the authority havingjurisdiction�3