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LOCATION
The well-planned and proper placement of your oven
will result in long-term operator convenience and
satisfactory performance.
NOTE: On gas conveyor ovens, routine servicing can
usually be accomplished within the limited movement
provided by the gas hose restraint. If the oven needs
to be moved further from the wall, the gas must fi rst
be turned off and disconnected from the oven before
removing the restraint. Reconnect the restraint after
the oven has been returned to its regular position.
It is essential that an adequate air supply to the oven
be maintained to provide a suffi cient fl ow of combustion
and ventilation air. Follow these guidelines:
1. Place the oven in an area that is free of drafts.
2. Keep the oven area free and clear of all
combustibles such as paper, cardboard, fl ammable
liquids, and solvents.
3. Do not place the oven on a curb base or seal to a
wall. This will restrict the fl ow of air and prevent
proper ventilation to the blower motors. This
condition must be corrected to prevent permanent
damage to the oven.
4. On all models, tripping of the blower motor's
thermal overload device indicates an excessive
ambient temperature at the back of the oven. This
condition must be corrected to avoid permanent
damage to the oven.
CAUTION
Failure to properly vent the oven can be
hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking, and possible damage
to the equipment.
Damage sustained as a direct result of improper
ventilation will not be covered by the warranty.
VENTILATION
A VENT IS REQUIRED: Local codes prevail. These
are the "authority having jurisdiction" as stated by the
National Fire Protection Association, Inc. in NFPA
96-Latest Edition. For further ventilation information
see below.
A ventilation hood is required to remove heat and
cooking odors. For gas ovens, a ventilation hood is
also required to remove the products of combustion.
The hood and HVAC installation must meet local
codes to gain approval by the authority having
jurisdiction. Requirements may vary throughout the
country depending on the location by city, county, and
state. Obtain information from the authority having
jurisdiction to determine the requirements for your
installation. Obtain information and review copies
of codes or documents that will be used to inspect
and approve your installation. Your ventilation hood
supplier and HVAC contractor should be contacted to
provide guidance. A properly engineered and installed
ventilation hood and HVAC system will expedite
approval and reduce oven maintenance costs. Proper
ventilation is the responsibility of the oven's owner.
The ventilation hood must operate in harmony with the
building HVAC system. It typically requires between
750 and 2500 CFM exhaust. (The effi ciency of various
hood designs makes it necessary to specify such a
wide range of ventilator CFM.) Make-up air must be
supplied by either a hood design or the HVAC system
to avoid a negative pressure condition. This will vary
with hoods from various manufacturers.
Prevent airfl ow through the cooking tunnel.
Air must NOT be directed onto the oven's front
or rear or to the sides of the cooking area.
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CAUTION
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