BBR-79-1-FL
General Info | Detailed Specs | Oven Photos
Typical Installations
Diagrams:
Typical Installation | Vent Installation | Wall Installation
- The model BBR-79-1-FL should be vented by one of the two following methods.
- (A) DIRECT VENT
- CAUTION:
- Negative air pressure on a direct vented oven will cause smoke to exit from the Draft Diverter into the room.
- Do not use elbows or offsets in the 6" or 10" Chimneys of a direct vented oven.
- (B) VENT HOOD INSTALLATION
- Vent Systems should comply with NFPA 96.
- It is recommended that Local Code Officials and a Commercial Kitchen Ventilation Contractor be consulted prior to the installation.
- Provisions must be made for adequate air supply for the oven. If the oven is to be installed in a sealed room or building utilizing exhaust fans, the room must be supplied with a return air system to eliminate negative air pressure in the room or building. Return air must be equal or in excess of the exhausted air.
- CAUTION:
- (A) Negative air pressure on a direct vented oven will cause smoke to exit from the Draft Diverter into the room.
- (B) Do not use elbows or offsets in the 6" to 10" Chimneys of a direct vented oven.
- Unit must be level for proper grease drainage.
- Minimum spacing to combustible materials:
- Back - 2"
- Left Side - 18" (Access for service.)
- Right Side - 2"
- Top - 18"
- Front - 48" (Access for loading and unloading product.)
- Chimney connectors - 18"
- Floor - May be combustible material.
- NOTE: For through the wall installation use the BBR insulation kit if the wall is constructed of combustible material.
- Vent Hood Installation:
- IMPORTANT: Venting should conform with the National Fire Protection Association (NFPA) Standard No. 96.
- NOTE: Local Code Officials should be consulted prior to installation.
- Through-The-Wall Installation:
- The Model BBR-79-1 can be mounted through the wall to save on floor space. Use the Southern Pride Insulation Kit between the oven and any combustible material in the wall.
