Operating instructions

Questions? Call Wood Stone at 800-988-8103

RFG-IR-W Oven Installation and Operation Manual

October 2007

Oven Model Series Flue Collar

Mt. Chuckanut WS-MS-4 8 inch I.D.

Mt. Adams WS-MS-5 10 inch I.D.

Mt. Baker WS-MS-6 10 inch I.D.

Mt Rainier WS-MS-7 10 inch I.D.

Sumas Mtn. WS-MS-8 10 inch I.D.

The following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain

Series) RFG-IR-W 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 and a listed building heating appliance chimney. This is a wood/gas combination oven

OVEN VENTING

and must be vented as a solid-fuel piece of equipment. Due to the possibility of sparks entering the

system, exhaust sytems serving solid fuel equipment must be vented separately from other non-solid

fuel equipment. Submit your venting plans to your local authorities before proceeding with your

installation, as there may be additional requirements in your area.

There are three options:

1. Direct connection.

A listed building heating appliance chimney,

also listed as a grease duct as described in NFPA 96,

connected directly to the oven flue collar and provided with a power ventilator listed for restaurant

appliance exhaust. The power ventilator should be rated for a minimum of 450 degrees F. Wood

Stone does not recommend the use of an in-line fan. A field built grease duct, constructed and

installed to the specifications of a grease duct as detailed in NFPA 96 or the International

Mechanical Code, may also be used.

A static pressure of negative 0.14 inches water column is necessary at the oven flue collar to ensure

that flue gas temperatures do not exceed 450 degrees Fahrenheit at the fan inlet. The CFM 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 negative 0.14 inches must be maintained at each collar.

When using a direct connection as described above, the duct must be attached to the oven

flue collar with a full perimeter weld.

Install venting system in accordance with the duct manufacturer's instructions

and in accordance with all local codes. All field built components should be

built to the applicable codes and standards and are subject to the approval of

the authority having jurisdiction.

OVEN VENTING

Continued on next page.

2. A Listed Type 1 Exhaust Hood or one that is constructed and installed in accordance with all

relevant Local and National Codes. Wood Stone offers eyebrow-type hoods designed specifically for

Wood Stone ovens. See specification sheet on ventilators for Wood Stone ovens.