Bakers Pride FC-816 Manual - Manual (Page 18)

18
VENTILATION, AIR SUPPLY AND FIRE PROTECTION
All gas appliances must be ventilated. Proper air supply and ventilation is essential for effective operation. Consult
NFPA (National Fire Protection Association) standard number 96 as well as local mechanical codes concerning
ventilation requirements and potential fire extinguishing systems requirement in your area.
There are two basic methods for ventilating the IL FORNO CLASSICO; canopy style hood(s) or eye-brow style
hood(s). The IL FORNO CLASSICO should not be direct vented although the lower oven in a stacked installation may
be direct vented.
A properly designed canopy hood will remove heat as well as bi-products of combustion and
grease laden vapors. A Type II canopy is appropriate in most areas. Typically the canopy will extend beyond the
footprint of the oven(s) by 4 to 6 inches (102mm to 150mm) and be at least 78” from the floor (1950mm).
The distance between the grease removal device and the cooking surface shall be as great as possible but not less
than 18” (458mm) and not greater than 30” (762mm), NFPAstandard #96.
Will remove bi-products of combustion, grease-laden vapors and most heat from your oven(s).
Bakers Pride offers two models of eye-brow style hoods: Model #PB-24 for single IL FORNO CLASSICO ovens and
model # PB-24S for ILFORNO CLASSICO stacked on D, DS or Y-Series deck ovens.
Refer to individual specification sheets for details. Hoods are shipped loose with mounting angle for installation by
foodservice equipment contractor.
An exhaust fan is required for all ventilation types. The exhaust fan will create a vacuum thus
effectively removing bi-products of combustion, grease-laden vapors and heat from your kitchen.
Exhaust fans are required and provided and installed by others in compliance with local mechanical code.
Low-velocity fans are recommended. High volume exhaust fans will pull too much heat from your oven(s) baking
chamber causing inconsistencies in bake/cook performance (not enough top-heat and too much bottom heat).
Fan sizing is determined by computing static air pressures at the hood entrance, the length of duct work (static
pressure drops) and CFMs required for your particular oven(s). Contact your hood manufacturer or H.V.A.C.
Contractor for specifications.
: Exhausted and make-up air must be properly balanced for your exhaust system and oven(s) to work
properly. For proper balance contact your local H.V.A.C. contractor.
Gas burners and pilot lights require sufficient air to operate properly. Do not place objects over the oven vent exits and
do not obstruct airflow to the ovens by placing objects in the rear, under or in front of your oven(s).
For minimum air-flow requirements of architecturally enclosed ovens refer to the “Traditional Built-in” section of this
manual.
Make-up air must be supplied for replacement of air exhausted through all kitchen exhaust systems. Make-up air
should be delivered through registers at ceiling height and distributed throughout the kitchen 75% to 80% of
replacement air should be fresh, outside air, conditioned (heated or cooled) distributed directly into the kitchen with
the remaining 20% to 25% allowed to flow into the kitchen from adjacent areas.
Fire Protection: Contact your local fire officials and refer to local mechanical codes for exact requirements in your
area.
NFPA Standard No. 96 requires a fire extinguisher system for protection of the duct collar and plenum of non-
waterwash ventilators.
Canopy Hood(s):
Eye-Brow Hood(s):
Exhaust Fans:
Air Supply
NOTE: Minimum clearance may be reduced when using UL listed hood assemblies and installed in accordance with
the terms of the listing and the manufacturer instructions. Consult NFPA standard number 96 and local codes
concerning ventilation requirements and fire extinguishing system requirements.
Low velocity hoods are recommended. High velocity hoods will pull too much heat from your oven(s) baking chamber
causing inconsistencies in bake/cook performance (not enough top-heat and too much bottom heat).