Wood Stone WS-FD-9660-L-IR-CL Installation And Operation Manual

149660 & 11260 Fire Deck Coal-Fired OvenInstallation and Operation ManualVENTINGAn ongoing program of product improvement may require us to changespecifications without notice. FD-9660-CL, FD-11260-CL,Revised November 2015. Doc no: M0044.03info@woodstone-corp.com or visit woodstone-corp.comWood Stone Corporation1801 W. Bakerview Rd.Bellingham, WA 98226 USAToll Free 800.988.8103Tel 360.650.1111Fax 360.650.1166It is never appropriate to use “B vent” in any part of an exhaust system connected to this oven� The venting system must beinspected and cleaned at least every 3 months or as necessary, and at least monthly with solid fuel applications. Wood Stoneovens with model numbers containing a suffix “-CL” must be vented as a solid fuel appliance (in accordance with NFPA 96)� Allcombustion products and cooking vapors from the Wood Stone Fire Deck 9660 and the Fire Deck 11260 vent through a 12-inchO�D� flue collar located on the top of the oven, above the doorway�THE FOLLOWING ARE THE MANUFACTURER’S RECOMMENDATIONS FOR VENTING THEFIRE DECK 9660 AND FIRE DECK 11260 OVENS WITH THE COAL BURNING OPTION.THERE ARE TWO OPTIONS SHOWN BELOW1. A Listed building heating appliance chimney, also listed as a grease duct, connected directly to the oven flue collar andprovided with a power ventilator listed for restaurant appliance exhaust and rated for operation at a minimum of 450 °F�Use a stack or curb mounted fan� Wood Stone does not recommend the use of an in-line fan� A field built grease ductinstalled and constructed according to the requirements spelled out in NFPA 96, the Standard for Ventilation Control and FireProtection of Commercial Cooking Operations, 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 gas temperatures do notexceed 450 °F� Use the fan inlet� This measurement may be taken by inserting the probe of the magnahelic gauge throughthe oven doorway, upwards to the oven flue collar� The cubic feet per minute (CFM) required to attain this static pressure willbe approximately 750 CFM�If using direct connect, it must be on its own duct system� Do not tie a duct direct connected to an oven into a duct systemserving hoods due to balancing and potential code issues� Also note that if fire suppression is required, a Type 1 hoodshould be used due to the higher flue temperatures associated with the direct connect type of install�OR2. A Listed Type 1 exhaust hood or one that is constructed and installed in accordance with NFPA 96, and all relevant local and/or national codes� The hood must be connected to a 450 °F rated power ventilator listed for restaurant exhaust�REFER TO THE EXHAUST HOOD MANUFACTURER’S INSTRUCTIONS FOR INSPECTION, MAINTENANCE AND CLEANINGRECOMMENDATIONSFIRE SUPPRESSION: COAL-FIRED OVENSCheck with your local code officials to see if fire suppression is required in your area� If fire suppression is required, you must ventthe oven using a Type 1 hood constructed and installed in accordance with NFPA 96� The fusible link in the hood must be rated at450 °F minimum� Wood Stone offers Listed exhaust hoods for our ovens that are pre-piped for ANSUL R-102 fire suppression� Allinstallations are subject to the approval of the local authority having jurisdiction�