M
UGNAI N I
®
MUGNAINI SERIES
GAS FIRED OVEN MANUAL
Mugnaini Imports, Inc.
11 Hangar Way, Watsonville CA 95076
888.887.7206 │ 831.761.7167 │ Fax: 831.728.5570
www.mugnaini.com │ mugnaini@mugnaini.com
PAGE 12
7. INDIRECT VENTING
7.1 INDIRECT VENTING REQUIREMENTS
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DO NOT CONNECT THIS UNIT TO A CHIMNEY FLUE SERVING ANOTHER APPLIANCE
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Oven installations using indirect venting require a Type 1 Hood listed to UL 710
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The hood shall allow adequate clearance for removal and cleaning of the grease baffles (Captive
Aire model SND is a low profile hood that enhances access)
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Fire suppression system shall be used in the hood only and not pointed into the oven
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Flue outlet temperatures reach 550 F so be sure to place fusible link appropriately
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May be vented with single wall grease duct or insulated factory built grease duct list to UL 1978
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Example grease duct: Metal Fab G-Series www.metal-fabinc.com
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Exhaust fan listed for use with a wood burning oven is recommended. The Enervex GSV series fan is
listed for use with a wood burning pizza oven see: http://www.greasefans.com
7.2 TYPE 1 HOOD
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Minimum Type 1 Hood dimensions: 36” wide x 42” deep
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Example: Captive Aire model SND Exhaust Hood www.captiveaire.com
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Install hood directly on top of oven using ceiling supports
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The hood shall extend 12” beyond the front of the oven opening (arch/mouth) and extend 6”
beyond the sides of the oven opening. See diagrams on following page.
SEEK OUT A QUALIFIED PROFESSIONAL TO DESIGN AND INSTALL YOUR VENTING
SYSTEM. CHECK WITH LOCAL AUTHORITIES FOR SPECIFIC CODE REQUIREMENTS
Type 1 Hood Placement
