
An ongoing program of product improvement may require us to change
specifications without notice. FD-9690, FD-11275, FD-11290 and
CS-90-112, Revised June 2015. Doc no: M0041.04
14
wood stone corporation
1801 w. bakerview rd.
bellingham, wa 98226 usa
tf. 800.988.8103
t. 360.650.1111
f. 360.650.1166
FD-9690, 11275, 11290 & CS-90-112
Fire Deck Installation and Operation Manual
OVEN VENTING
It is never appropriate to use “B vent” in any part of an exhaust system connected to this oven. The venting system
should be inspected and cleaned at least every 3 months or as necessary, more frequently with wood fired applications.
Wood Stone Ovens with model numbers containing a suffix -W (wood) must be vented as a solid-fuel appliance in
accordance with NFPA 96. All combustion products and cooking vapors from the Wood Stone FD-9690, FD-11275, FD-
11290 and CS-90-112 vent through a 12-inch OD flue collar located on the top of the oven, above the doorway.
Due to the dangers of creosote buildup and of sparks entering the duct, models burning solid fuel must be vented separately from
all other kitchen equipment�
Solid fuel exhaust contains creosote and other substances that accumulate in ducting, creating a risk of fire�The rate of accumulation
with vary with respect to flue gas temperature, wood type and moisture content� Frequent, regularly scheduled, thorough flue
cleaning is the best way to minimize the risk of flue fires�
THE FOLLOWING ARE THE MANUFACTURER’S RECOMMENDATIONS FOR VENTING THE FIRE DECK 9690, THE FIRE
DECK 11290, 11275 AND FIRE DECK CS-90-112 OVENS. THERE ARE TWO OPTIONS SHOWN BELOW:
1. A Listed building heating appliance chimney, also listed as a grease duct, connected directly to the oven flue collar and
provided with a power ventilator listed for restaurant appliance exhaust and rated for operation at a minimum of 300°F or 450
°F for units burning solid fuel� Use a stack or curb mounted fan� Wood Stone does not recommend the use of an in-line fan�
A field-built grease duct installed and constructed according to the requirements spelled out in NFPA 96, or the International
Mechanical Code, may also be used�
A static pressure of -0�1 inches water column (-0�14 inches water column for models burning solid fuel) is necessary at the
oven flue collar to ensure proper flue temperatures at the fan� The airflow required to attain this static pressure will depend
on the configuration of your particular installation but will be between 600 and 650 cfm, 700-750 cfm for units burning solid
fuel� The exhaust fan must be turned on any time the oven is running� See instructions for optional interlocking of the oven to
the fan at the end of this manual�
If using direct connect, it must be on its own duct system� Do not tie a duct direct connected to an oven into a duct system
serving hoods due to balancing and potential code issues� Also note that if fire suppression is required, a Type 1 hood should
be used due to the higher flue temperatures associated with the direct connect type of install�
NOTE: Double door ovens (models ending in “-DD”), have two flue collars� Both must be connected to a power ventilated duct
as described� Airflow required at each duct connection is 600-650 cfm, 700-750 cfm for units burning solid fuel� The two
ducts may be combined (pantlegged)�
OR
2. A Listed Type 1 exhaust hood or one that is constructed and installed in accordance with NFPA 96 and all relevant local and
national codes� Solid-fuel equipment must be vented in accordance with NFPA 96� Wood Stone offers eyebrow-type hoods
designed specifically for Wood Stone ovens� See specification sheet on ventilators for Wood Stone ovens�
NOTE: Double door ovens (models ending in “-DD”), have two flue collars� Both must be vented with a Listed Type 1 exhaust
hood�
VERY IMPORTANT! Refer to the exhaust hood manufacturer’s instructions for additional inspection, maintenance and cleaning
information� Wood Stone Recommends that YOU SUBMIT VENTING PLANS TO LOCAL CODE AUTHORITIES BEFORE PROCEEDING
WITH INSTALLATION�