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

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Wood Stone MT. CHUCKANUT WS-MS-4-W Installation And Operation Manual Manual pdf 10 page image

9An ongoing program of product improvement may require us to changespecifications without notice. (-W). Revised September 2009Wood Stone Corporation1801 W. Bakerview Rd.Bellingham, WA 98226 USAToll Free (800) 988-8103Tel (360) 650-1111Fax (360) 650-1166Info@woodstone-corp.com or visit www.woodstone-corp.comMountain Series Installation and Operation ManualoVen VentinGInstall venting system in accordance with the duct manufacturer's instructions and in accordance with all localcodes. All field built components should be built to the applicable codes and standards and are subject to theapproval of the authority having jurisdiction.The following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain Series) -W (wood-fired)ovens. It is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven. All ductingmaterial must be manufactured to the specifications of a grease duct and a listed building heating appliance chimney. Thisis a wood-fired oven and must be vented as a solid fuel piece of equipment. Due to the possibility of sparks entering thesystem, exhaust systems serving solid fuel equipment must be vented separately from other non-solid fuel equipment.Submit your venting plans to your local authorities before proceeding with your installation, as there may be additionalrequirements in your area. The duct serving this solid fuel oven should be inspected at least twice a month during thefirst two months of operation, to establish rate of creosote buildup and necessary cleaning schedule. If creosote or soothas accumulated, it should be removed to reduce the risk of a flue fire.1. Direct Connection: A listed building heating appliance chimney, also listed as a grease duct as described in NFPA96, connected directly to the oven flue collar and provided with a power ventilator listed for restaurant applianceexhaust. The power ventilator should be rated for a minimum of 450 degrees Fahrenheit (F). Wood Stone doesnot recommend the use of an in-line fan. A field built grease duct, constructed and installed to the specificationsof a grease duct as detailed 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 at the fan inlet. The CFM required to attain this static pressure willdepend on the configuration of your particular installation but will probably be between 500 and 700 CFM.Wood Stone provides a port in the flue collar of the oven for insertion of a magnehelic gauge. This enablesthe installer to monitor the draft to ensure proper operation of the venting system. This measurement mayalso be taken by inserting the end of the probe through the oven doorway, upwards to the oven flue collar.NOTE: Double door ovens (Models ending in DD), have two flue collars, both must be connected and a staticpressure of -0.14 inches must be maintained at each collar.OVEN MODEL SERIES FLUE COLLAR I.D. (NOMINAL)Mt. Adams WS-MS-5 10 inchMt. Baker WS-MS-6 10 inchMt. Rainier WS-MS-7 10 inchnoTe: MS-4 ovens come standard with a round 8" O.D. collar and do notrequire the flue adapter for a direct connection.noTe: If your MS-5, MS-6, or MS-7 oven is ordered from Wood Stone without a hood, it will have a round flueadapter installed to facilitate direct connection to a round duct. If the oven is to be installed under a hood, it MAYbe necessary to remove the round adapter to properly position the hood. This is done by removing the screwsthat attach the adapter to the oven. Please contact Wood Stone if you have any questions. Collar I.D.TheRe aRe ThRee oPTIonS:ThIS oven MUST be venTed aS a SolId fUel aPPlIanCeFlue AdapterOVEN VENTING