SPK-280
General Info | Detailed Specs | Oven Photos
Typical Installations
Diagrams:
Typical Installation | Vent Installation | Wall 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 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:
- Negative air pressure on a direct vented oven will cause smoke to exit from the Draft Diverter into the room.
- Pit must be level for proper grease drainage.
- Minimum spacing to combustible materials:
- Left Side (note: minimum clearance dimensions are from the oven cabinet, not from component cover. If provision is made for access to service, minimum clearance can be reduced to 2" on the left side.) - 18"
- Right Side - 24"
- Top - 18"
- Front - 48"
- Back - 2"
- Chimney Connector - 18"
- Smoke Extractor Chimney Connector - 18" and floor combustible. May be installed through wall with zero clearance when BBR kit No. 2099 provided.
- NOTE: 2" spacing for the back and left side are acceptable, however, access must be provided for service.
- NOTE: For flush mount, use BBR Insulation Kit #2907.
