Wood Stone MT. CHUCKANUT User manual

Installation and
Operation Manual
Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
www.woodstone-corp.com
mountain SerieS
Stone Hearth Oven
mt. ChuCkanut
WS-MS-4-RFG-W
mt. adamS
WS-MS-5-RFG-W
mt. Baker
WS-MS-6-RFG-W
mt. rainier
WS-MS-7-RFG-W
Radiant Flame, Gas-Fired / Wood Optional

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3
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
taBLe oF ContentS
TABLE OF CONTENTS
MOUNTAIN SERIES 4
UNLOADING AND MOVING 6
INSTALLATION CLEARANCES 7
FACADE DETAILS 9
GAS SPECIFICATIONS 10
ELECTRICAL SPECIFICATIONS 13
OVEN VENTING 14
FLUE ADAPTER 16
VENTING DO'S AND DONT'S 18
ASSEMBLY 26
MANTLE MOUNTING 27
FRONT PANEL ASSEMBLY 28
ASSEMBLY DIAGRAM 29
STUCCO APPLICATION 30
INITIAL OVEN STARTUP 32
FLAME HEIGHT CONTROL 34
USE OF WOOD IN THE OVEN 36
PERIODIC THERMAL CLEANING 37
SAFETY CONSIDERATIONS 38
TROUBLESHOOTING GUIDE 39
ELECTRICAL DIAGRAMS 39
INTERLOCK DIAGRAM 43
OPERATION SEQUENCE 44
FUELWOOD FACTS 45
LIMITED WARRANTY 46

4
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
mountain SerieS
GAS-FIRED / WOOD OPTIONAL OVEN
THE WOOD STONE MOUNTAIN SERIES
STONE HEARTH COOKING EQUIPMENT
INSTALLATION AND OPERATION MANUAL
ADDITIONAL COPIES AVAILABLE UPON REQUEST
WS-MS-(4, 5, 6, 7)-RFG-W MODELS
A MAJOR CAUSE OF OVEN RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED CLEARANCES
(AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF THE UTMOST IMPORTANCE THAT THIS OVEN BE INSTALLED
ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.
MOUNTAIN SERIES

5
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
mountain SerieS
Wood Stone's gas-fired ovens have been tested and approved by Intertek Testing Services, and are ETL
Listed to ANSI Z83.11b - 2006, CSA 1.8b-2006, UL Subject 2162, ULC Subject 1482-M1990, and to NSF/ANSI
Standard 4 - 2009e.
PLEASE READ THIS ENTIRE MANUAL BEFORE YOU INSTALL THE OVEN. FAILURE TO FOLLOW INSTRUCTIONS
MAY RESULT IN PROPERTY DAMAGE, BODILY INJURY OR EVEN DEATH. CONTACT YOUR LOCAL BUILDING OR
FIRE OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION IN YOUR AREA.
WOOD STONE MOUNTAIN SERIES GAS-FIRED OVEN OPERATING INSTRUCTIONS
DO NOT THROW THIS MANUAL AWAY
RETAIN THIS MANUAL FOR FUTURE REFERENCE
Additional copies of this manual and prompt responses to service/maintenance
questions are available from Wood Stone @ 1-800-988-8103.
FOR YOUR SAFETY: DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE. ALSO, ALWAYS KEEP THE AREA UNDER AND AROUND THIS
APPLIANCE FREE AND CLEAR OF ANY AND ALL COMBUSTIBLE MATERIALS.
WARMING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN RESULT
IN PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATION AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.
IMPORTANT: CONSULT YOUR LOCAL GAS SUPPLIER FOR A STATEMENT OUTLINING A PROCEDURE TO BE
FOLLOWED IN THE EVENT YOU SMELL GAS. POST THE STATEMENT IN A PROMINENT LOCATION.
WARNING: THIS PRODUCT MUST BE INSTALLED BY A LICENSED PLUMBER OR GAS FITTER WHEN INSTALLED
WITHIN THE COMMONWEALTH OF MASSACHUSETTS.
IMPORTANT: IT IS RECOMMENDED THAT THIS OVEN BE INSTALLED, MAINTAINED AND SERVICED BY
AUTHORIZED PROFESSIONALS.

6
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
unLoadinG and moVinG
3. USING A PALLET JACK
Once the oven has been removed from the delivery vehicle, it can easily
be moved on flat surfaces using a pallet jack. To lift the oven with a pallet
jack, remove the front and rear angle iron stabilizers from the base of the
oven stand and place a stout 4x4 post through the fork pocket as shown.
THE OVEN IS VERY TOP-HEAVY, MOVING THE OVEN UP OR DOWN A
RAMP ON A PALLET JACK IS NOT SAFE!
Contact Wood Stone if the oven must be turned on its side for specific instructions. Moving a Wood Stone oven can present
interesting challenges to even the most experienced riggers. Take your time, use your head, secure the proper equipment
and make safety your first priority. Please don’t hesitate to call the factory for technical support (1-800-988-8103).
DO NOT TURN THE OVEN ON ITS SIDE!
DELIVERY NOTE: The customer will receive an Oven Shipping Notification when the oven leaves the Wood Stone
factory. This will include a PRO# and a trucking company contact number. Wood Stone recommends that you
confirm the delivery date/time with the trucking company before committing to heavy equipment and/or labor. Our
goal is a smooth and safe delivery. Thank you.
LIFTING EYES
2. USING A FORKLIFT
Be sure to use a forklift rated to lift more than the oven weighs as shown below.
Fork length must be at least 6 feet, if not, fork extensions should be used.
The oven stand is equipped with fork pockets just above the angle iron base.
The oven is very top heavy so spread the forks as far apart as possible.
4x4 post
1. USING A CRANE
The oven arrives with four lifting eyes attached.When craning aWood Stone oven,
use a spreader bar with a two-legged sling rigged on each end.The spreader
bar should be of a sufficient length to keep the sling from contacting the oven.
NOTE: Once lifting eyes are no longer needed, remove the lifting eyes
one at a time AND BE SURE TO REPLACE THE BOLTS THAT ATTACH THE
OVEN TO THE STAND.
LIFTING THE OVEN
Model # Oven
Approximate
Weight
Minimum Fork
Length Required Required Forklift
WS-MS-4 Mt. Chuckanut 2,400 lbs. 4’ 5,000 lbs.
WS-MS-5 Mt. Adams 3,600 lbs. 5’ 6,000 lbs.
WS-MS-6 Mt. Baker 4,600 lbs. 6’ 6,000 lbs.
WS-MS-7 Mt. Rainier 6,000 lbs. 7’ 9,000 lbs.
UNLOADING AND MOVING

7
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
inStaLLation CLearanCeS
IF THIS OVEN IS NOT PROPERLY INSTALLED A FIRE MAY RESULT. TO REDUCE THE RISK OF FIRE, FOLLOW THESE
INSTALLATION INSTRUCTIONS. A MAJOR CAUSE OF OVEN RELATED FIRES IS FAILURE TO MAINTAIN REQUIRED
CLEARANCES (AIR SPACES) TO COMBUSTIBLE MATERIALS. IT IS OF UTMOST IMPORTANCE THAT THIS OVEN BE
INSTALLED ONLY IN ACCORDANCE WITH THESE INSTRUCTIONS.
PLEASE READ THIS ENTIRE MANUAL BEFORE YOU INSTALL THE OVEN. FAILURE TO FOLLOW INSTRUCTIONS
MAY RESULT IN PROPERTY DAMAGE, BODILY INJURY OR EVEN DEATH. CONTACT YOUR LOCAL BUILDING OR
FIRE OFFICIALS ABOUT RESTRICTIONS AND INSTALLATION INSPECTION IN YOUR AREA.
!
WARNING: INSTALLATION AND SERVICING OF THIS PRODUCT COULD EXPOSE YOU TO
GLASSWOOL/CERAMIC FIBERS AS WELL AS CALCIUM SILICATE DUST. ALWAYS WEAR
RESPIRATORY AND EYE PROTECTION WHEN INSTALLING OR SERVICING THIS APPLIANCE.
PLEASE READ THIS ENTIRE MANUAL BEFORE YOU INSTALL THE OVEN. FAILURE TO
FOLLOW INSTRUCTIONS MAY RESULT IN PROPERTY DAMAGE, BODILY INJURY OR EVEN
DEATH. CONTACT YOUR LOCAL BUILDING OR FIRE OFFICIALS ABOUT RESTRICTIONS AND
INSTALLATION INSPECTION IN YOUR AREA.
CLEARANCES
The Wood Stone gas-fired oven must have a1. minimum 1'’clearance to combustibles from all sides, and 14"
clearance to combustibles from the top (see Installation Clearances illustration) If building a facade that will
contact the oven, use completely non-combustible materials*. Please note that standard dry-wall (or sheet rock) is
considered a combustible.
Any facade above and/or 6" to either side of the oven doorway, must be constructed of non-combustible building2.
materials.
c3. nstall this oven only on a non-combustible floor surface. The non-combustible floor surface should extend 36" out
in front of the oven, and extend 30" to either side of the oven doorway.
NOTICE: FOR STUCCO COVERED OVENS (MODEL NUMBERS ENDING IN 'S'), 36” CLEARANCE TO
COMBUSTIBLE BUILDING MATERIALS IS REQUIRED. *When non-combustible building materials contact the body
of the oven, the clearances to combustibles are transferred to those non-combustibles.
INSTALLATION CLEARANCES

8
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
inStaLLation CLearanCeS
1" Side clearance to combustible
building materials.
14 "
14 "Top clearance to combustible
building materials.
Hatched area represents area above and 6" to
either side of the oven doorway.
Any facade materials above and 6" to
either side of the doorway of the oven,
must be NON-COMBUSTIBLE.
THE FOLLOWING CLEARANCE INFORMATION APPLIES TO ALL
WOOD STONE MOUNTAIN SERIES (NON-STUCCO) OVENS
Note: 0" side and top clearance
to non-combustible materials,
however the respective clearances
to combustibles are transferred to
those non-combustibles.
Combustible Building Material

9
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
FaCade detaiLS
Wood Stone Mountain Series (MS-Models) ovens carry an ETL Sanitation listing. The oven interior only is ETL listed to
NSF/ANSI Standard 4 This means that the surfaces of the oven which are meant to be left exposed after the facade
has been put in place, have been evaluated from the standpoint of sanitation and food safety and found to comply with
NSF/ANSI Standard 4. To operate the oven in accordance with NSF/ANSI Standard 4, only pizza and bread products
may be cooked directly on the floor of the oven. Other types of food may be cooked on or in pans, or other suitable
containers to prevent spillage onto the oven deck.
Hatched areas shall not be exposed after installation of facade.
Any facade above and/or within 6" to either side of the doorway must be
constructed of non-combustible building materials
Removable Service Panel or Storage Box. Allows
access for service of gas and electrical components.
If this panel is not used, access and air intake of
equivalent dimensions MUST be provided at the front
of the oven.
If using an exhaust hood over the oven, make sure
your facade allows for the proper access for removal
of the hood filters!
Go to www.woodstone-corp.com for detailed
instructions for constructing a facade around a Wood
Stone Oven.
FACADE DETAILS

10
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
outdoor inStaLLationS
The Mountain Series (MS and MH) model ovens are ETL approved for outdoor installation. When installed outdoors, the
open area beneath the oven must be enclosed, with the exception of the perforated area on the front service panel (or
storage box) for air intake. The oven may be installed in a weatherproof enclosure. If so be sure to maintain all clearances
and adhere to the installation requirements included in this manual.
Stand Wrap Kit
Lower Lagging Kit
Wood Stone also offers the following options to
enclose the area beneath the oven:
KEEP THE AREA AROUND AND BENEATH THE OVEN CLEAR OF GRASS, LEAVES,
AND OTHER COMBUSTIBLE MATERIALS.
GAS SPECIFICATIONS

11
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
GaS SpeCiFiCationS
The Wood Stone Gas ovens are equipped with a 3/4" NPT gas connection located at the rear left of the oven. Have a
licensed gas installer provide the hook-up and test all fittings and pipe connections for leaks. Use approved gas leak
detectors (soap solutions or equivalent) over and around the fittings and pipe connections. DO NOT USE FLAME TO
TEST FOR LEAKS!
SV-2 is the gas control valve that operates the interior radiant burner. SV-2 is located at the rear left beneath the oven.
The manifold pressure test port for the radiant burner is a 1/8" NPT plugged tapping located at the base of the T-junction
between the SV-2 and the radiant/interior burner.
The burner manifold pressure has been adjusted and tested at the factory. A variety of factors can influence this pressure,
so be sure to test the burner manifold pressure and adjust the valve as necessary to achieve the specified pressure.
Note: The gas valve is shipped in the 'ON' position.
Factory specified individual burner manifold pressures for RFG models equipped to burn Natural Gas.
Factory specified individual burner manifold pressures for RFG models equipped to burn Propane (LP).
Model SV-2
WS-MS-4-RFG-W-NG 5”
WS-MS-5-RFG-W-NG 4.75”
WS-MS-6-RFG-W-NG 4.75”
WS-MS-7-RFG-W-NG 4.6”
Model SV-2
WS-MS-4-RFG-W-LP 7”
WS-MS-5-RFG-W-LP 8”
WS-MS-6-RFG-W-LP 8”
WS-MS-7-RFG-W-LP 9.5”
This oven requires no modifications or adjustments for use at high altitudes.
Model SV-2
WS-MS-4-RFG-W-HLP 7”
WS-MS-5-RFG-W-HLP 8”
WS-MS-6-RFG-W-HLP 8”
WS-MS-7-RFG-W-HLP 9.5”

12
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
GaS SpeCiFiCationS
Hourly Natural Gas BTU input rates for Wood Stone RFG gas ovens
Hourly Propane BTU input rates for Wood Stone RFG gas ovens
Wood Stone recommends that the appliance’s individual shutoff valve (supplied by others) be left readily
accessible. Wood Stone also recommends that inspection and maintenance of the burner and gas piping
connections of this appliance be performed at regularly scheduled intervals and only by professional gas
appliance service agencies.
GAS CODE LIMITATIONS
The installation of this appliance must conform with local codes, or in the absence of local codes,with the National
Fuel Gas Code, ANSI Z223.1, The Natural Gas installation Code CAN/CGA-B149.1 or the Propane Installation Code,
CAN/CGA-B149.2, as applicable including:
The appliance and its individual shutoff valve (supplied by others) must be disconnected from the gas supply
piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve
(supplied by others) during any pressure testing of the gas supply piping system at test pressure, equal to or
less than 1/2 psi (3.45 kPa).
Model Hourly Btu Input Rate
WS-MS-4-RFG-W-NG 68,000
WS-MS-5-RFG-W-NG 105,000
WS-MS-6-RFG-W-NG 105,000
WS-MS-7-RFG-W-NG 123,000
Model Hourly Btu Input Rate
WS-MS-4-RFG-W-LP 60,000
WS-MS-5-RFG-W-LP 94,000
WS-MS-6-RFG-W-LP 94,000
WS-MS-7-RFG-W-LP 142,000
Model Hourly Btu Input Rate
WS-MS-4-RFG-W-HLP 68,000
WS-MS-5-RFG-W-HLP 105,000
WS-MS-6-RFG-W-HLP 105,000
WS-MS-7-RFG-W-HLP 142,000

13
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
eLeCtriCaL SpeCiFiCationS
Incoming power should be connected to the terminal strip located in the transformer junction box beneath the oven (see
diagram below). The standard oven model comes configured for connection to a 120 V circuit. The oven can be ordered
configured for connection to a 240 V circuit. Always refer to the equipment data plate beneath the oven to verify the
proper voltage. The voltage is also specified on the transformer box cover. Never connect an oven rated 120 V to a 240 V
circuit or vice versa. It is recommended that the oven be connected to its own individual branch circuit. Have a licensed
electrician connect the oven to the appropriate 120 V or 240 V circuit. Electrical diagrams are located directly to the
right, behind the removable service/intake panel of the appliance as well as inside the control box. Electrical diagrams
are also located near the end of this manual. See the Front Panel Aseembly section of this manual for the location of the
transformer housing.
ELECTRICAL RATINGS:
120 V, 2 amp
240 V, 1 amp
ELECTRICAL CODE LIMITATIONS
ELECTRICAL GROUNDING: This appliance must be electrically grounded in accordance with local codes, or in the
absence of local codes, with the National Electrical code, ANSI/NFPA 70 or the Canadian Electrical Code, CSA C22.1 as
applicable.
Terminal Strip location
ElEctrical SPEciFicatiONS

14
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
oVen VentinG
The following are the manufacturer’s recommendations for venting the Wood Stone MS (Mountain Series) RFG-IR-W
ovens. It is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven. All duct
material must be manufactured to the specifications of a grease duct. This is a wood/gas combination oven and must be
vented as a solid fuel piece of equipment. Due to the possibility of sparks entering the system, exhaust systems serving
solid fuel equipment must be vented separately from other non-solid fuel equipment. The duct serving this oven should
be inspected at least twice a month during the first two months of operation, to establish rate of creosote buildup and
necessary cleaning schedule. Typically, we recommend monthly cleaning for all solid fuel ovens. Submit your venting plans
to your local authorities before proceeding with your installation, as there may be additional requirements in your area.
Direct Connection:1. A listed building heating appliance chimney, also listed as a grease duct as described in NFPA
96, connected directly to the oven flue collar and provided with a power ventilator listed for restaurant appliance
exhaust. The power ventilator should be rated for a minimum of 450° F. Wood Stone does not recommend the
use of an in-line fan. A field built grease duct, constructed and installed to the specifications of a grease duct as
detailed in NFPA 96 or the International Mechanical Code, may also be used.
A static pressure of -0.14 inches water column is necessary at the oven flue collar to ensure that flue gas
temperatures do not exceed 450° Fahrenheit at the fan inlet. This measurement may be taken by inserting the
probe of the magnahelic gauge through the oven doorway, upwards to the oven flue collar.
The CFM required to attain this static pressure will depend on the configuration of your particular installation
but will probably be between 500 and 700 CFM. NOTE: Double door ovens (Models ending in DD), have two flue
collars, both must be connected and a static pressure of -0.14 inches must be maintained at each collar. Solid fuel
burning ovens must be vented separately from non-solid fuel burning equipment.
NOTE: If your MS-5, MS-6, or MS-7 oven is ordered from Wood Stone without a hood, it will have a round flue
adapter installed to facilitate direct connection to a round duct. If the oven is to be installed under a hood, it MAY
be necessary to remove the round adapter to properly position the hood. This is done by removing the screws that
attach the adapter to the oven. Please contact Wood Stone if you have any questions.
NOTE: MS-4 ovens come standard with a round 8" O.D. collar and do not
require the flue adapter for a direct connection.
Install venting system in accordance with the duct manufacturer's instructions and in accordance with all local
codes. All field built components should be built to the applicable codes and standards and are subject to the
approval of the authority having jurisdiction.
THIS MODEL MUST BE VENTED AS A SOLID FUEL APPLIANCE
Oven Model Series Flue Collar I.D. (Nominal)
Mt. Adams WS-MS-5 10 inch
Mt. Baker WS-MS-6 10 inch
Mt. Rainier WS-MS-7 10 inch
Collar I.D.
Flue Adapter
Oven venting

15
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
oVen VentinG
INSTALLATION VIEWS OF A WOOD STONE HOOD
A Listed Type 1 Exhaust Hood or one that is constructed and installed in accordance with all relevant Local1.
and National Codes. Wood Stone offers eyebrow-type hoods designed specifically for Wood Stone ovens. See
specification sheet on ventilators for Wood Stone ovens.Note that the notch of the hood is even with the front edge
of the oven. The hood should be installed in accordance with the hood manufacturer's instructions, and with NFPA
96 and/or the applicable local and national codes. Solid fuel burning ovens must be vented separately from non-
solid fuel burning equipment.
Exhaust from Wood Stone wood-fired and gas/wood-fired ovens (RFG models) can be vented using one of the2.
previously mentioned methods OR can be combined ONLY with exhaust from other solid-fuel burning equipment,
assuming the common duct meets the construction requirements listed in #1. If the Wood Stone oven is installed
using the direct connect method, and is going to be tied into a common duct that is connected to any hoods;
the system must be engineered so that the duct pressure at the oven flue collar is -0.14 inches W.C. for solid
fuel models. Failure to properly engineer the venting system will severely compromise oven performance and
reliability. Tying a direct connected Wood Stone oven into a common duct may not be a feasible solution for many
installations. In these cases the oven must either be vented separately, or vented using a Type 1 hood.
It is never appropriate to use “B vent” in any part of an exhaust system connected to a Wood Stone oven.
All duct material must be manufactured to the specifications of a grease duct. Due to the possibility of sparks
entering the duct, exhaust systems serving solid fuel equipment MUST not be combined with exhaust systems
serving other (non-solid fuel) equipment. This model is rated as solid fuel equipment and must be vented as such.
VERY IMPORTANT! WOOD STONE RECOMMENDS THAT YOU SUBMIT YOUR VENTING PLANS TO LOCAL CODE
AUTHORITIES BEFORE PROCEEDING WITH INSTALLATION.
Allow sufficient opening
between any facade
and the inside edge of
the front of the hood to
allow for filter removal
and hood cleaning. Any
front facade wall should
not be built any higher
than the top of the oven
to allow for access to
the filter.

16
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
FLue adapter
MOUNTAIN SERIES OVENS -- FLUE ADAPTER
The flue adapter unit is designed to facilitate connection to a round duct. Use the stainless steel screws provided to
attach the flue adapter to the exhaust outlet on the oven.
NOTE: If using a Selkirk or other modular-type duct, attach according to the manufacturer’s instructions. Otherwise, the
duct must be attached with a full perimeter weld. All duct must be grease-rated duct. If the oven is going to be enclosed,
the flue adapter and exhaust outlet must be wrapped with an insulating material approved for use with a grease-duct.
Flue adapter
FLUE ADAPTER -- shown attached to oven flue collar
If the oven is to
be enclosed, wrap
with an approved
insulation.
FLUE ADAPTER

17
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
oVen VentinG
VERY IMPORTANT! WOOD STONE RECOMMENDS THAT YOU CONSULT WITH A QUALIFIED MECHANICAL
ENGINEER AND SUBMIT YOUR VENTING PLANS TO LOCAL CODE AUTHORITIES BEFORE PROCEEDING
WITH INSTALLATION.
Check with your local code officials to see if fire suppression is required in your area. If fire suppression is required,
you must vent the oven using a Type 1 hood constructed and installed in accordance with NFPA 96. The fusible link
in the hood must be rated at 450° F minimum. Wood Stone offers UL Listed Exhaust Hoods for our ovens that are
pre-piped for ANSUL R-102 fire suppression. All installations are subject to the approval of the local authority having
jurisdiction.
FIRE SUPPRESSION

18
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
VentinG do'S and don'tS
VENTING DO'S AND DON'TS
RULE 2:
DO NOT block the flow of air through the front service panel. It is required to provide necessary combustion air to the
oven burners. Airflow and service access MUST be provided from the front of the oven at this service panel. DO NOT
relocate the oven air intake. See Rule 1.
RULE 3:
To ensure proper venting of the oven, you must use an appropriate exhaust fan as described in this manual. There must
also be an adequate source of make-up air provided to your kitchen space, (room that oven opens to). The make-up
air supply should not point directly at the oven. Other than the oven service panel, do not provide make-up air or other
ventilation into an enclosure that surrounds the oven. See Rule 1. Without proper make-up air the oven, (or any gas
equipment) will not vent and operate correctly.
When installing a Wood Stone Mountain Series oven there are some basic guidelines to follow with regards to oven
venting that will help ensure proper operation and performance of the gas burners on the oven. These guidelines will
also help prevent damage to the oven gas and electrical components due to improper venting and installation. Damage
caused by improper venting and installation is not covered by the oven Warranty. This information applies to all Wood
Stone Mountain Series (MS) ovens equipped with 1 or more gas burners.
Most Wood Stone Mountain Series ovens are built in to some sort of wall structure or enclosure. This creates the potential
for different venting scenarios that can be detrimental to the operation and performance of the oven burners. Here are
some basic rules that to follow that will ensure a properly functioning oven installation. Illustrated examples are included
on the following pages.
RULE 1:
The ONLY pathway for air to enter the space beneath the oven should be at the front of the oven at the perforated
opening in the oven service panel provided with the oven, or on ovens equipped with an optional storage box, through
the perforations provided on the oven storage box. This will eliminate the chance of air movement or cross drafts beneath
the oven that can disrupt the oven burners beneath the oven is eliminated.
Please see drawings on the following pages.
Venting Do's anD Dont's

19
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
VentinG do'S and don'tS
DIRECT CONNECT VENTING EXAMPLES
Example 1A shows a proper installation.
Enclosure around the oven is completely
sealed so that the only air entering the
space beneath the oven comes through
the oven service panel.
Example 2A is not acceptable because the
combustion air intake is blocked, preventing
combustion air from reaching the oven burn-
ers. The burners will not function properly,
and this will also lead to damage of oven
components.

20
An ongoing program of product improvement may require us to change
specifications without notice. RFG-W Revised October 2010
Wood Stone Corporation
1801 W. Bakerview Rd.
Bellingham, WA 98226 USA
Toll Free [phone]
Tel [phone]
Fax [phone]
[email protected] or visit www.woodstone-corp.com
Mountain Series Installation and Operation Manual
VentinG do'S and don'tS
DIRECT CONNECT VENTING EXAMPLES
Example 3 shows an incorrect installation
where an additional vent was added to
the wall behind the oven, creating an air
pressure diffference causing air move-
ment beneath the oven and disrupting
the operation of the oven burners. This air
movement can be so severe as to cause
a downdraft situation pulling the exhaust
down the oven flue and also backwards
through the burners, leading to heat dam-
age of oven components.
Example 4 shows an incorrect installation
where the enclosure surrounding the oven
is open to the attic space above the
ceiling. Air can move rapidly through the
space enclosing the oven to the lower
pressure area within the attic space. This
can cause a downdraft situation at the oven
pulling air and heat backwards through the
oven burners, leading to damage of oven
components.