Mountain Series Oven Venting - Dos and Don'ts
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Important rule of thumb on airflow: Combustion air intake should always come from the same room as the oven doorway. In the examples below the placement of the facade wall dictates that the combustion air intake must be from the front to be in the same room as the doorway. When the air intake from the front is blocked and air intake is taken from another room, a reverse (negative) air flow can occur ultimately resulting in many service issues.
Note: These principles apply to both direct connected oven installations (shown) and ovens installed under hoods (not shown).
Diagram 2 Note: When a decorative facade is incorporated into the installation of a Wood Stone oven care must be taken not to allow any facading to block the oven opening designed for intake of combustion air. Any facading must also allow for removal of the removable service panel. Please review Diagram 1 to see the proper oven venting setup.
Diagram 3 Note: Wood Stone ovens need no additional openings to the oven room other than for the front intake. Additional vents do not increase air supply but disturb the intended air flow to the oven burners. Please review Diagram 1 to see the proper oven venting setup.
Diagram 4 Note: If a room containing a Wood Stone oven is open to the building's HVAC system a pressure difference can occur between the air inside and outside of the oven room. This can adversely affect the proper flow of combustion air to the oven burners and proper flow of exhaust from the burners. Please review Diagram 5 to see the proper oven venting setup.
Diagram 5 Note: To correct the negative affect of building HVAC on combustion airflow the oven room needs to be sequestered from the HVAC system. If the oven room is open to HVAC at the top this opening needs to be sealed off by some air tight construction.
