VENTILATION METHODS HOT AIR EXHAUST
1. VERTICAL VENTING
For this venting method, hot air rising from the conventional
range below is drawn in by the hood fan motor through
the grease filters at the right and left sides of the base
cover, up through the right and left sides of the oven
cavity, then discharged vertically at rear center top of
the oven, into the customer's vent system.
2. HORIZONTAL VENTING
The air handing is the same as VERTICAL VENTING
except that the final air discharge is directed horizontally
out from the top rear of the oven into the customer's vent
system.
3. RE-CIRCULATION (INSIDE VENTING)
The air handing is the same as VERTICAL VENTING
except that the final air discharge is directed horizontally
through the upper front of the oven into the kitchen. IN
this case, the accessory charcoal filter RK-240 must be
provided to filter the air before it leaves the oven.
To Next Page
Loading...
