Ventilation; Canopy Type Exhaust Hood - Blodgett XR8-G Mode D'emploi

On gas models the installation of a proper ventila-
tion system cannot be over emphasized. This sys-
tem removes unwanted vapors and products of
combustion from the operating area.
U.S. and Canadian installations
Refer to your local ventilation codes. In the ab-
sence of local codes, refer to the National ventila-
tion code titled, "Standard for the Installation of
Equipment for the Removal of Smoke and Grease
Laden Vapors from Commercial Cooking Equip-
ment", NFPA-96-Latest Edition.
General export installations
Installation must conform with Local and National
installation standards. Local installation codes
and/or requirements may vary. If you have any
questions regarding the proper installation and/or
operation of your Blodgett oven, please contact
your local distributor. If you do not have a local dis-
tributor, please call the Blodgett Oven Company at
0011-802-860-3700.
WARNING:
Failure to properly vent the oven can be
hazardous to the health of the operator
and may result in operational problems,
unsatisfactory baking and possible dam-
age to the equipment.
Damage sustained as a direct result of im-
proper ventilation will not be covered by
the manufacturer's warranty.
Installation

CANOPY TYPE EXHAUST HOOD

A mechanically driven, canopy type exhaust hood
is the preferred method of ventilation. The exhaust
fan should have an interlock switch with the oven
to prevent the oven from operating when the ex-
haust fan is not running.
The hood should be sized to completely cover the
equipment plus an overhang of at least 6" (15 cm)
on all sides not adjacent to a wall. The distance
from the floor to the lower edge of the hood should
not exceed 7' (2.1m).
The total makeup and exhaust air requirements for
hood capacity should be approximately 35 CFM
3
(.99 m /min).
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Ventilation