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bakery kitchen ventilation

bakery kitchen ventilation

bakery kitchen ventilation

We are getting ready to vent a paul reed 250k btu oven.
it has 2 6" vents on top. the room size is 600sq. feet
with a 13' t-bar ceiling my question is?
appx what size and type vent should I use? I talked to the sales rep and he recommends a draft diverter and back draft damper. also I am wondering if  500 cfm of make up air will be enough to supply the oven and help draft the flu gas.

As you can see this is my first kitchen, but I know I can
get er done..

RE: bakery kitchen ventilation

First you will need to check with you local building code officials to see if a hood is required above the stove.  They will need to know what you are cooking.   Your make up air should very nearly equal your total exhaust cfm to maintain building balance.  The oven mfg should be able to tell you the combustion air requirements to make up for the air going out the 2 6" vents.  

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