Oven Venting - Mountain Series

US Customers: Below is is our Mountain Series Venting Recommendations Page.  Important to read in addition to this page is the Dos and Don'ts of Oven Venting
 
International Customers: Click Here

This information is provided to assist in safe and functional installation of Wood Stone MS series ovens. Above all, the oven must be installed in accordance with all relevant local and national codes, and in a manner acceptable to the authority having jurisdiction.

The following are the manufacturer’s recommendations for venting Wood Stone Mountain Series (MS) ovens. It is never appropriate to use "B vent" in any part of an exhaust system connected to a Wood Stone oven. All ducting material must be manufactured to the specifications of a grease duct. Due to the possibility of sparks entering the duct, exhaust systems serving SOLID-FUEL equipment SHOULD NOT be combined with exhaust systems serving other (non-solid-fuel) cooking equipment.  Submit you venting plans to your local authorities before proceeding with your installation, as there may be additional requirements in your area.

There are three options:

1.      Direct connection.
A Listed building heating appliance chimney, also listed as a grease duct as described in NFPA 96, connected directly to the oven flue collar and provided with a power ventilator listed for restaurant appliance exhaust. The power ventilator should be rated for a minimum of 300 degrees F (450 degrees F for W, W-IR, RFG-IR-W and RFG-W solid fuel models). Wood Stone does not recommend the use of an in-line fan. A field-built duct, constructed and installed to the specifications of a grease duct, as detailed in NFPA 96 or the International Mechanical Code, may also be used. 

2.      A static pressure of -0.1 inches water column (-0.14 for W, W-IR, RFG-W, and RFG-IR-W solid fuel models) is necessary at the oven flue collar to ensure that gas temperatures do not exceed 300 degrees Fahrenheit (450 degrees F for models that burn solid fuel) at the fan inlet. The CFM required to attain this static pressure will depend on the configuration of your particular installation but will probably be between 500 and 750 CFM. Wood Stone provides a port in the flue collar of the oven for insertion of a Magnehelic gauge so the installer can monitor the draft to ensure proper operation of the venting system.  Note: Double door ovens (DD), have two flue collars, both must be connected and a static pressure of - 0.1 inches(-0.14 inches for models that burn solid fuel) must be maintained at each collar.

When using a direct connection as described above, the duct must be attached to the oven flue collar with a full perimeter weld, or using a grease rated connector listed and approved for this application.

The venting system must be installed in accordance with manufacturer's instructions and in accordance with all local codes.  All field built components should be built to the applicable codes and standards and are subject to the approval of the authority having jurisdiction.

2. A listed Type 1 Exhaust Hood or one that is constructed and installed in accordance with NFPA 96 and all relevant local and national codes. Solid-fuel burning equipment must be vented in accordance with NFPA 96.

3. Exhaust from Wood Stone dual-temperature, gas-fired ovens (Model numbers ending with RFG-IR and RFG) can be vented using one of the previously mentioned methods OR can be combined with exhaust from other equipment, assuming the common duct meets the construction requirements listed in #1. Exhaust from solid fuel equipment must be vented separately from non-solid fuel equipment.

If the Wood Stone oven is installed using the direct connect method, and is going to be tied into a common duct that is connected to any hoods; the system must be engineered so the duct pressure at the oven flue collar is -0.1”W.C. (-0.14”W.C. for solid fuel applications.) Failure to properly engineer the venting system will severely compromise oven performance and reliability. Tying a direct connected Wood Stone oven into a common duct may not be a feasible solution for many installations. In these cases the oven must either be vented separately, or vented using a Type 1 hood. Consult with a qualified mechanical engineer and submit your plans to your local code officials for approval before proceeding.   

IMPORTANT SAFETY CONSIDERATIONS

Solid-fuel exhaust contains creosote and other substances that accumulate in ducting, creating a risk of fire. The rate of accumulation will vary with respect to flue gas temperature, wood type and moisture content. Frequent, regularly scheduled, thorough flue cleaning is the best way to minimize the risk of flue fires.

It is never appropriate to use B "vent" in any part of an exhaust system connected to a Wood Stone oven.  All ducting material must be manufactured to the specifications of a grease duct.  Due to the possibility of sparks entering the duct, exhaust systems serving solid-fuel equipment SHOULD NOT be combined with exhaust systems serving other (non-solid-fuel) equipment.

VERY IMPORTANT! WOOD STONE RECOMMENDS THAT YOU SUBMIT YOUR VENTING PLANS TO LOCAL CODE AUTHORITIES
BEFORE PROCEEDING WITH INSTALLATION.

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International Customers Note: Wood Stone ovens should be vented in accordance with pertinent national, regional and local codes concerning such appliances; check venting plans with the authority having jurisdiction before proceeding with installation.