Leupold Oven PS536GS 用户手册
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B.
Recommendations
NOTE THAT THE HOOD DIMENSIONS SHOWN IN FIGURE 2-
2 ARE RECOMMENDATIONS ONLY. LOCAL, NATIONAL AND
INTERNATIONAL CODES MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE
CODES SUPERSEDE THE RECOMMENDATIONS SHOWN IN
THIS MANUAL.
2 ARE RECOMMENDATIONS ONLY. LOCAL, NATIONAL AND
INTERNATIONAL CODES MUST BE FOLLOWED WHEN
INSTALLING THE VENTILATION SYSTEM. ANY APPLICABLE
CODES SUPERSEDE THE RECOMMENDATIONS SHOWN IN
THIS MANUAL.
The rate of air flow exhausted through the ventilation system
may vary depending on the oven configuration and hood design.
Consult the hood manufacturer or ventilation engineer for these
specifications.
may vary depending on the oven configuration and hood design.
Consult the hood manufacturer or ventilation engineer for these
specifications.
To avoid a negative pressure condition in the kitchen area,
return air must be brought back to replenish the air that was
exhausted. A negative pressure in the kitchen can cause heat-
related problems to the oven components as if there were no
ventilation at all. The best method of supplying return air is
through the heating, ventilation and air conditioning (HVAC)
system. Through the HVAC system, the air can be temperature-
controlled for summer and winter. Return air can also be
brought in directly from outside the building, but detrimental
effects can result from extreme seasonal hot and cold
temperatures from the outdoors.
return air must be brought back to replenish the air that was
exhausted. A negative pressure in the kitchen can cause heat-
related problems to the oven components as if there were no
ventilation at all. The best method of supplying return air is
through the heating, ventilation and air conditioning (HVAC)
system. Through the HVAC system, the air can be temperature-
controlled for summer and winter. Return air can also be
brought in directly from outside the building, but detrimental
effects can result from extreme seasonal hot and cold
temperatures from the outdoors.
NOTE: Return air from the mechanically driven system must not
blow at the opening of the baking chamber. Poor oven baking
performance will result.
blow at the opening of the baking chamber. Poor oven baking
performance will result.
C.
Other ventilation concerns
•
Special locations, conditions, or problems may require the
services of a ventilation engineer or specialist.
services of a ventilation engineer or specialist.
•
Inadequate ventilation can inhibit oven performance.
•
It is recommended that the ventilation system and duct
work be checked at prevailing intervals as specified by the
hood manufacturer and/or HVAC engineer or specialist.
work be checked at prevailing intervals as specified by the
hood manufacturer and/or HVAC engineer or specialist.
A.
Requirements
CAUTION
Gas oven installations REQUIRE a mechanically driven
ventilation system with electrical exhaust air sensing control.
Gas oven installations REQUIRE a mechanically driven
ventilation system with electrical exhaust air sensing control.
A mechanically driven ventilation system is STRONGLY
RECOMMENDED for electric oven installations.
RECOMMENDED for electric oven installations.
PROPER VENTILATION OF THE OVEN IS THE
RESPONSIBILITY OF THE OWNER.
RESPONSIBILITY OF THE OWNER.
II. VENTILATION SYSTEM
IMPORTANT
Where national or local codes require the
installation of fire suppression equip-
ment or other supplementary equipment,
DO NOT mount the equipment directly to
the oven.
MOUNTING SUCH EQUIPMENT ON
THE OVEN MAY:
•
VOID AGENCY CERTIFICATIONS
•
RESTRICT SERVICE ACCESS
•
LEAD TO INCREASED SERVICE EX-
PENSES FOR THE OWNER
PENSES FOR THE OWNER
SECTION 2 - INSTALLATION
Fig. 2-2 - Ventilation System
12" (305mm)
minimum
12" (305mm)
minimum
2" (51mm)
minimum
8" (203mm)
minimum
1" (25mm)
minimum