Ventilation

The following are the manufacturer’s recommendations for venting Wood Stone Bistro Line 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.

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 F. A single wall chimney/duct connector (of unspecified length) may be used to connect the oven to a listed building heating appliance chimney also rated as a grease duct. Any single wall ducting should be a minimum of 0.044" stainless steel or 16 gauge mild steel (0.055") and must maintain a minimum of 18" clearance to combustibles.

A static pressure of -0.1 inches water column is necessary at the oven flue collar to ensure proper flue temperatures. The airflow required to attain this static pressure will depend on the configuration of your particular installation but will probably be between 450 and 750 CFM.