Wood Stone MT. CHUCKANUT WS-MS-4-RFG-IR-W Installation And Operation Manual

Also see for MT. ADAMS WS-MS-5-RFG-IR-W: Installation and operation manual

Wood Stone MT. CHUCKANUT WS-MS-4-RFG-IR-W Installation And Operation Manual Manual pdf 14 page image

Mountain SeriesInstallation and Operation ManualAn ongoing program of product improvement may require us to changespeciflcations without notice� WS-MS-(4,5,6,7)-RFG-IR-W.Revised August 2013info@woodstone-corp.com or visit woodstone-corp.comwood stone corporation1801 w. bakerview rd.bellingham, wa 98226 usatf. 800.988.8103t. 360.650.1111f. 360.650.116614THIS MODEL MUST BE VENTED AS A SOLID FUEL APPLIANCEThe following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain Series) RFG-IR-Wovens� It is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven� All ductmaterial must be manufactured to the specifications of a grease duct� This is a wood/gas combination oven and must bevented as a solid fuel piece of equipment� Due to the possibility of sparks entering the system, exhaust systems servingsolid fuel equipment must be vented separately from other non-solid fuel equipment� The duct serving this oven shouldbe inspected at least twice a month during the first two months of operation, to establish rate of creosote buildup andnecessary cleaning schedule� Typically, we recommend monthly cleaning for all solid fuel ovens� Submit your ventingplans to your local authorities before proceeding with your installation, as there may be additional requirements in yourarea�There are two venting options:VENTING OPTION 1Direct Connection: A listed building heating appliance chimney, also listed as a grease duct as described in NFPA 96,connected directly to the oven flue collar and provided with a power ventilator listed for restaurant appliance exhaust�The power ventilator should be rated for a minimum of 450 °F� Wood Stone does not recommend the use of an in-linefan� A field built grease duct, constructed and installed to the specifications of a grease duct as detailed in NFPA 96 orthe 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 gas temperaturesdo not exceed 450 °F at the fan inlet� This measurement may be taken by inserting the probe of the magnahelic gaugethrough the oven doorway, upwards to the oven flue collar� NOTE: Double door ovens (models ending in -DD), have twoflue collars, both must be connected and a static pressure of -0�14 inches must be maintained at each collar� See tablebelow for CFM required to attain the specified static pressure� NOTE: Solid fuel burning ovens must be vented separatelyfrom non-solid fuel burning equipment�CFM REQUIREMENTSVENTINGModel CFM requiredWS-MS-4-RFG-IR-W 425WS-MS-5-RFG-IR-W 500WS-MS-6-RFG-IR-W 500WS-MS-7-RFG-IR-W 550Install the venting system in accordance with the duct manufacturer’s instructions and in accordance with all local codes�All field built components should be built to the applicable codes and standards and are subject to the approval of theauthority having jurisdiction�