Smoke and gas exhaust
An exhaust pipe evacuates smoke and odours from the
oven cavity as well as the exhaust gases. Evacuation may
be done in various manners: select the method best
suited to the nominal power of the appliances installed;
and follow the local/national installation regulations of
the country of use.
Ovens with kW rating < 14 direct evacuation
into the oven's installation environment.
Ovens with kW rating > 14
evacuation through an efficient natural ventila-
tion flue.
The ventilation flue must:
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length of the oven's exhaust pipe connection;
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VZLWFKWKDWLVWLPHVWKHGLDPHWHU¡'
- follow an upward trajectory at a minimum incline
of 10%, and must incorporate no angles smaller than
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1.5 metres in length.
We recommend a flue cover be installed on
top of the external end of the flue, to prevent
rainwater from getting into the oven and to
minimise pressure drops caused by the Ven-
turi effect, which can occur during strong air currents.
Ovens with kW rating > 14 evacuation by
means of a hood
of power and size best suited to
the type of oven.
The hood must be installed at least 50 cm from the
exhaust pipe: smaller distances could cause toxic un-
burnt gas to form.
Exhaust gases may heat up to 500°C. Do
not use exhaust pipes made of alumini-
um or materials not resistant to these
temperatures.
Make sure that no objects or materials
that may obstruct fume evacuation or
become damaged by the temperature
or fumes are placed above the smoke
exhaust. Do not leave flammable materials near
the smoke exhausts.
L = 1,5 m max
3øD
min 90°
øD
øD
3øD
min
50 mm
( Only for gas ovens)
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