Oven Venting - Fire Deck Series

US Customers 

Below is our Fire Deck Venting Recommendations Page. You can choose the Fire Deck 9660, 11260, 9690 or 11290. International Customers: Click Here!

OVEN VENTING FOR FIRE DECK OVENS FD-9660 - FD-11290

It is never appropriate to use "B vent" in any part of an exhaust system connected to these ovens. The venting system should be inspected and cleaned at least every 3 months or as necessary, more frequently with wood-fired applications. Wood Stone ovens with model numbers containing the suffix -W (wood) or -CL (coal) must be vented as a solid fuel appliance (in accordance with NFPA 96). All combustion products and cooking vapors from the oven vent through a 12-inch OD flue collar located on the top of the oven, above the doorway.

Due to the dangers of creosote buildup and of sparks entering the duct, these models must be vented separately from all other kitchen equipment or in such a manner as is acceptable to the authority having jurisdiction. The Wood Stone customer support staff is available to answer any questions concerning installation and venting of the oven; call 1-800-988-8103 for assistance and technical support. 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.

THE FOLLOWING ARE THE MANUFACTURER'S RECOMMENDATIONS FOR VENTING THE FIRE DECKS 9660--11290 OVENS:

1. A Listed building heating appliance chimney, also listed as a grease duct connected directly to the oven flue collar and provided with a power ventilator listed for restaurant appliance exhaust and rated for operation at a minimum of 300 degrees Fahrenheit, 450 degrees Fahrenheit for units burning solid fuel. Use a stack or curb mounted fan. Wood Stone does not recommend the use of an in-line fan. A field built grease duct installed and constructed according to the requirements spelled out in NFPA 96, or the International Mechanical Code may also be used.

A static pressure of -0.1 inches water column (-0.14 inches water column for models burning solid fuel) is necessary at the oven flue collar to ensure proper flue temperatures at the fan. The airflow required to attain this static pressure will depend on the configuration of your particular installation but will probably be between 500 and 700 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 (models ending in -DD), have two flue collars, both must be connected and a static pressure of -0.1 inches water column (-0.14 inches water column for models that burn solid fuel) must be maintained at each collar.

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. Wood Stone offers eyebrow-type hoods designed specifically for Wood Stone ovens. Wood Stone does not recommend the use of an in-line fan.

VERY IMPORTANT! WOOD STONE RECOMMENDS THAT THE OPERATOR REFER TO THE EXHAUST HOOD MANUFACTURERS FOR INSPECTION, MAINTENANCE AND CLEANING. WOOD STONE RECOMMENDS THAT YOU SUBMIT VENTING PLANS TO LOCAL CODE AUTHORITIES BEFORE PROCEEDING WITH INSTALLATION.

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.