Exhaust+Duct+Design R5
Exhaust+Duct+Design R5
Exhaust+Duct+Design R5
NOTE: The temperature of the oven is dependent on the size of the fire and the
volume of airflow to the exhaust duct. The ’exhaust flow’ is controlled by the
system damper and the fan capacity.
Access to the system damper is required for initial adjustment, for cleaning
and maintenance and for further adjustment should ambient conditions
change.
Flue Material
A variety of specialised proprietary flue systems including stainless steel twin and
triple skinned products are available and highly recommended. Beech Ovens
recommend all joins, seams and flanges to be fully sealed and preferably fully
welded. (Your local mechanical contractor should advise you of available systems.)
150Pa Static Pressure (measured 50mm directly below to the duct connection point).
Maximum total flue airflow - 450 litres / second (at exhaust duct connection point).
The oven flue can be connected to any exhaust system with a much higher flow rate
by controlling the suction utilising an inline damper (by others).
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Flue Fires
1. Keep the flue system clean. This includes the oven spigot
(prior to the Spray Filter if fitted) and all ductwork. Introduce
regular inspections to develop a program for regular cleaning
of your system.
2. For solid fuel ovens it is recommended they be connected to a dedicated
exhaust extraction system.
3. To further reduce the risk of fire, a high temperature sprinkler head can be
installed into the duct, connected to a constant/ secure water supply. This can
be included on any flue system. Contact your local fire safety consultant for
more information.
6. Cool air from the ceiling void, restaurant or ideally from outside the building
can be introduced into the Cool Air make-up inlet.
Flue fires are primarily due to poor maintenance and the lack of a
rigid cleaning schedule. Most flue fires can be prevented by
implementing a regular and thorough maintenance schedule as
outlined in the Maintenance section of the Installation and
Operation Manual.
1. Grease build up on
spigot walls ignites
from flash fire on Char
Grill
THE SPIGOT WALLS
MUST BE CLEANED
DAILY OR WEEKLY
DEPENDING ON THE
GREASE BUILD UP
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Poor sealing between façade and oven door leads to grease contamination between
façade and oven wall. This grease contamination is then ignited by a flash fire off the
grill.
Solution: Ensure that the area above the oven door and façade is fully sealed with a
fire proof material. (See Installation – Assembly section in this manual)
For added safety, install an Ansul sprinkler head directly above the oven in the event
of a fire in this area.
1. Grease build up
between the façade
and spigot ignites
from flash fire on Char
Grill
The exhaust system is an integral part of the oven’s safe and reliable operation. It is
strongly recommended that all exhaust ductwork be carried out using a qualified and
experienced trade team with knowledge of local authority requirements. All ductwork
will require access for cleaning and require regular maintenance.
Due to the lack of cleaning and exhaust duct maintenance we have seen through our
years of experience, Beech Ovens have implemented greater fire safety measures to
ensure all ovens are as fire safe as possible. Beech Ovens strongly recommend a
strict and thorough maintenance schedule be implemented for all installations.
Please refer to your Installation and Operation Manual for further information or visit
our website www.beechovens.com
All oven enclosures must have sufficient ventilation and access both above and
below the oven (minimum 600mm x 600mm vented access panel)
Failure to properly maintain the flue may result in flue failure and
potential fire hazard.
There are typically five (5) methods of exhausting a Beech Oven. The methods listed
below are listed starting with item one (1) as most fire safe.
2. Approved Canopy
Oven Facade
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Beech Ovens have developed a system to treat all oven exhausts with a water
misting spray and cyclonic type filter operation. Included in the system is a “cool air
make-up device” (barometric controller), which further dilutes the exhaust to a much
lower temperature.
The inclusion of the cool air make-up (approx. 300l/s) can drop the temperature to
between 35°C and 100°C.
Services required for this system are extensively outlined in Spray Filter –
Technical Specification in this manual.
This spray filter system is applicable to all (and only) fan driven systems.
For further information, see Spray Filter section earlier in this manual.
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Cool air
make-up
inlet
(Barometric
controller)
Cyclonic filter
(Side section)
Cyclonic action with water mist collects ash and
debris. Dirty Water runs out the base of the filter
Hot air from oven spigot to the floor of the Spray Filter and drains out
through the waste at the rear.
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Water Usage
@ 1.5 bar – 11.2l/Hr X 2 = 22.4l/Hr Total
@ 3 bar – 15.8l/Hr x 2 = 31.6l/Hr Total
Exhaust Connection
300mm x 300mm standard duct flange. (See above for required Air flow volumes)
Water Connection
Minimum flow rate = 1.5 bar
Maximum flow rate = 6 bar (greater than 3 bar is less effective and noisy)
½” BSP (15mm ID) fitting connected to the shut off valve fitted to Spray Filter.
Electrical Connection
240VAC Single Phase - 10Amp
The solenoid should be interlocked with the exhaust fan: When the exhaust fan is on,
the solenoid is open and water can flow - when the exhaust fan is turned off the
solenoid should close.
(The tundish should be clearly visible so that the operator can see that water is
flowing through the spray filter and it is operational)
NOTE: Do NOT use plastic or PVC pipe as the waste water can be
warm/hot and melt the plastic.
The diagram below identifies the normal operating temperatures for the Spray filter
System.
Oven Facade
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The main function of the Flue Transition is to form a transition from the oven spigot to
a standard commercial flue duct connection point directly above the oven. The
system has an integrated System Damper and two (2) inspection/ cleaning ports.
Flue Transition
System Damper
adjuster
To reset the system, turn the Main Control switch on the front of the Gas control
cabinet to OFF, then ON again.
Interlock Thermocouple
(Shown here fitted into the
Flue Transition using a
Gland nut)
Thermocouple cable
(Wired into Gas
control box)
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Beech Ovens supply a flue performance monitoring system that will fulfil the
requirement of this Standard. The system consists of an Interlock Thermocouple, a
mounting gland nut and a temperature controller, most of which are assembled into
the Gas control cabinet. The operation of this system is to monitor the temperature of
the exhaust gas at the top of the flue spigot above the oven mouth.
During normal operation with the flue fan operating, this area of the exhaust is
around 100-120°C. This temperature is caused by a mixture of hot gases from the
oven and cool gases (air), from the area in front of the oven, being draw together into
the exhaust spigot.
Should the power for the system fail or deteriorate to an extent where there may be
spillage of combustion product from the oven, the amount of cool air from the kitchen
area being drawn into the flue spigot will decrease and the temperature in this spigot
area will rapidly increase.
The gas system will automatically relight and resume its pre-programmed operation
when the main control switch on the front of the Gas control cabinet has been reset.
(Turn OFF and turn ON.) Before this is done, to stop repeated cut-outs, the flue
system should be inspected to verify correct operation. (Refer to System Damper
Calibration in this Manual.)
The before mentioned 200°C limit is used, as this temperature is quickly achieved
even when the oven is started from cold and the fan has not been switched on. (In
testing, the Gas system will turn off in less than 2 minutes if this situation occurs)
Once the oven is hot, this interruption time is much less. 200°C is also a good flue
temperature to avoid because of the ability for spontaneous combustion to occur at
temperatures above this value.
The only additional work required outside of normal installation, is to fit the Interlock
Thermocouple probe to the Flue Transition (Adapter) above the oven mouth as
illustrated on the previous page.
NOTE: When coiling the cable to the Thermocouple, be sure not to kink or damage
the cable. The cable is to be routed in a tidy manner using the supplied clips
and cable ties under the oven base ensuring that it is not attached to other
cables, metallic or sharp objects.
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For those ovens supplied to the United Kingdom with a Spray Filter, a Water Flow
Sensor is fitted to safeguard that the water supply to the spray filter is on and
constant. This device is fitted into the water inlet assembly and the electrical cable
from the flow switch should be connected to the dedicated plug on the back of the
gas control cabinet.
Because the water inlet solenoid should be connected to the exhaust fan (when the
exhaust fan is on the solenoid should be on/open) when the oven is switched on, the
flow switch should be activate which allows the oven to proceed to normal use.
In the event that the water supply is interrupted due to any of the following, the
sensor will close and the Gas supply to the oven will be stopped.
When the water supply has been restored, the system will then need to be manually
reset, by turning the main control switch to OFF, and then ON again. If the water
supply is no longer interrupted, the gas will not turn on again and the system will
function normally.
To test the system is working correctly, shut off the water supply to the spray filter.
The Gas system should shut down.
Should the sensor be faulty, replace and test before commencing normal oven
operation.