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Does an Electric Double Wall Oven require venting space? What else? Bought a used one with no install manual.?
My small kitchen is wired for an Electric Oven. I plan on putting in a gas stovetop, and double Electric Wall oven. 50 year-old home. I have no idea what besides the wiring an Electric Wall Oven requires. The oven wiring is on an inside wall of the home. It has a basement and an attic. I had the electric panel updated last month. The oven is a Hot Point RK777GOD2BG. There was a Oven Hood over the oven area that vents back into the kitchen itself. Any info at about this would be appreciated.
Hey, I've got an oven that is backed against a brick wall & top gas hob so this should be relevant even though mine is a Bosch. The 'vent' should be a small area somewhere near the top of the door usually located near the handle. This allows steam (which is one of the main products when effectively drying something out ie roasting in the oven)
The actual fans if you have a fan assisted oven will pull in air from inside the oven and all they do is circulate that air so it gives a more even temperature. It does not draw air from outside of your oven or it would just be cool all the time and you would be effectively (actually inaffectively) heating your room.
As for venting from the top of the hob(hood extracter) that is just a preference, if you are going to be cooking really strong flavours then maybe some sort of extraction to the outside or a small wall vent with small string pull fan but it is not a requirement it's just that it saves the smells/steam from cooking been retained in your house.
I don't know the electrics part as I couldn't find any references to it anywhere but if it is a domestic oven then it should just be wired in the normal way. If it is a commercial heavy wattage type(generally over 3000W power consumption(check the back plate it should have the power rating there) you may need heavier duty cabling or seek advice from an electrician.
Hope this helps