Specifications

Mountain Series
Installation and Operation Manual
An ongoing program of product improvement may require us to change
specifications without notice. WS-MS-(4,5,6,7)-RFG-W,
Revised May 2015. Doc no: M0032.02
[e-mail] or visit woodstone-corp.com
wood stone corporation
1801 w. bakerview rd.
bellingham, wa 98226 usa
tf. 800.988.8103
t. 360.650.1111
f. 360.650.1166
14
VENTING
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 duct
material must be manufactured to the specifications of a grease duct� This is a wood/gas combination oven and must be
vented as a solid fuel piece of equipment� Due to the possibility of sparks entering the system, exhaust systems serving
solid fuel equipment must be vented separately from other non-solid fuel equipment� The duct serving this oven should
be inspected at least twice a month during the first two months of operation, to establish rate of creosote buildup and
necessary cleaning schedule� Typically, we recommend monthly cleaning for all solid fuel ovens� Submit venting plans
to your local authorities before proceeding with your installation, as there may be additional requirements in your area�
There are two venting options�
VENTING OPTION 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 °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 -0�14 inches water column is necessary at the oven flue collar to ensure that flue gas temperatures
do not exceed 450 °F at the fan inlet� This measurement may be taken by inserting the probe of the magnahelic gauge
through the oven doorway, upwards to the oven flue collar� NOTE: Double door ovens (models ending in “-DD”), have
two flue collars� Both must be connected and a static pressure of negative 0�1 inches must be maintained at each collar�
See table below for CFM required to attain the specified static pressure� NOTE: Solid fuel burning ovens must be vented
separately from non-solid burning equipment�
CFM REQUIREMENTS
Model CFM required
WS-MS-4-RFG-W 425
WS-MS-4-RFG-W 500
WS-MS-4-RFG-W 500
WS-MS-4-RFG-W 550
Install the 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�