Bistro Line Oven Venting
US Customers: Below is our Bistro Line Venting Recommendations Page. This information is provided to assist in safe and functional installation of Wood Stone Bistro Line ovens. Above all, the oven must be installed in accordance with all relevant local and national codes, and in a manner acceptable to the authority having jurisdiction. International Customers: click here.
All of the combustion products and cooking vapors from the WS-BL-4355-RFG and WS-BL-4343-RFG pass through the 10" O.D. diameter flue collar (8" O.D. for the WS-BL-3030-RFG), located atop the exhaust transition. The oven can be connected to a power ventilated chimney, or placed under a hood. All gas fired models that include a (-W) in the model number are listed to allow the burning of up to 3lbs of wood per hour for flavor, but MUST be vented as SOLID FUEL equipment.
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.
There are two options:
A listed building heating appliance chimney (i.e. 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° F (450° F for 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 300 and 500 CFM. The exhaust fan must be turned on any time the oven is running. See the Installation Manual for optional interlocking of the oven to the fan.
- 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. Wood Stone offers eyebrow-type hoods designed specifically for Wood Stone ovens manufactured by Gaylord Industries. Visit our Hoods page for more details on these products. Exhaust fans from Exhausto can be found on our Fans page.
VERY IMPORTANT! WOOD STONE RECOMMENDS THAT YOU SUBMIT YOUR 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.