Commercial & Industrial Oven Exhaust Systems
High-temp venting for commercial baking ovens, conveyor ovens, and deck pizza ovens, UL 103 / UL 1738, gas and solid-fuel.
Overview
High-temperature venting architectures engineered specifically to exhaust continuous heat, combustion byproducts, and high-moisture air streams from commercial baking ovens, conveyor ovens, and high-heat deck pizza ovens. Certified to UL 103 and UL 1738, these factory-built flue systems withstand rapid thermal cycling and continuous operating temperatures without compromising structural joints. EXD custom-configures runs in single-wall or double-wall fiber-insulated configurations to minimize clearance to combustibles in tight ceiling plenums and optimize thermal draft. Systems manage specialized exhaust conditions such as solid-fuel firing or high-steam baking cycles while maintaining precise pressure stabilization under NFPA 96 and NFPA 54.
Listings · UL 103 · UL 1738 · NFPA 96 · NFPA 54
Specification Highlights
What this system delivers.
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Thermal Shock Resiliency
Listed to UL standards for high-heat appliance venting, holding structural and pressure integrity through rapid heat-up and cool-down.
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Plenum Space Optimization
Double-wall insulation lowers outer skin temperatures, permitting reduced clearances in dense ceilings.
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Dual-Fuel Adaptability
Engineered for clean-burning gas conveyor ovens and high-particulate wood- or coal-fired deck ovens.
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Moisture & Condensate Management
Liquid-tight joints and dedicated drain assemblies handle the heavy steam discharge of baking profiles.
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