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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.
CAUTION
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.
SMOKE CANDLE TEST
In order to verify the proper function of your ventilation system, a smoke candle test should
be done. If testing a multiple oven system, this test should be done on the bottom oven. The
conveyor coupling should be disconnected and the oven temperature must be set and operating
at a minimum of 480°F (249°C).
Test Procedure:
1. Wear heat-resistant gloves to prevent burns.
2. Put the smoke candle in an 8"x8"x2" cake pan.
3. Insert candle through conveyor tunnel or oven door.
(Use Star Smoke Candle 2W-Z5668.)
4. Light the fuse of the smoke candle and immediately center the pan in the oven cavity on
the conveyor belt (keeping the oven door closed).
5. Observe the smoke pattern coming out of all oven openings and the collection of this
smoke by the ventilation system.
6. All smoke from the oven must be captured by the ventilation system.
The following drawing shows a typical
installation and is intended to be a
guideline. This is not a rigid specifi cation.
Hood dimensions and positioning over the
oven will vary with hood manufacturer.
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