bakery kitchen ventilation
bakery kitchen ventilation
(OP)
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..
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