Bakers Pride 616 Manual - Manual (Page 13)

13
INSTALLATION
VENTILLATION
All gas appliances must be ventilated. Proper air supply and ventilation is essential for personal safety
and proper operation. Improper ventillation can also cause poor baking results. Consult NPFA 96 as
well as local codes regarding ventilation requirements.
Ventilation is the requirement of the end user and you are strongly recommended to use an HVAC spe-
cialist to design a proper system for your kitchen.
Traditional installations will be under a canopy hood. This hood should be a minimum of 78 in [1950
mm] from the floor and extend beyond the footprint of the oven by 4” - 6” [100 mm - 150mm] on all
sides. The flue diverter included with your oven should be used.
For many installations a direct vent option is an option. A draft hood connected to your oven flue exit
is necessary. This piping should go vertical and never slant downwards. Termination of the vent must
conform to standards.
Direct venting is not available for installations within European Community Countries.
Direct venting is not an option for Il Forno ovens.
Il Forno ovens, singly or stacked, may be vented with an optional Eye Brow Hood. Eye Brow hoods
are shipped separately for installation before first use. A separately sized and designed exhaust fan sys-
tem must also be installed.
DRAFT HOOD
FLUE DIVERTER