extra insulation wall oven install?

sleevendogJune 22, 2013

New wall ovens in garage, and have been for a few months...just need the time to get it done.(eyes roll)
Busy spring and what not. Existing teak cabinets custom '62. Still in lovely shape but research does say nothing extra is needed even though the room exists on both sides. (built-in cabinet for ovens has 3-4 inches all around and the cost is minimal for adding a bit of insulation, some type of fire-board or who knows what)
Reading some newer ovens have a fan/sound issues or if that is just par for the course...

I do realize all ovens have the proper insulation that just comes with...code and what not.
But why not add a bit more? The wall ovens are directly and odd right next to the fridge. Not an issue the past 7yrs with an old gas double oven Roper...though it does get hot top, bottom and sides while baking bread at high temp...

Just curious while we look for install time...

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wekick

I would call the manufacturer and ask. It might be built needing a certain amount of ventilation and require certain clearances. No one can answer this, especially when you don't mention the brand. You may be compromising your warranty, who knows.

    Bookmark   June 22, 2013 at 11:46PM
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BBQ-Chef

Older residential models, (and most commercial models) vented out, the new ones vent into the living area, (I assume because it is an easier install).

You do need air movement to reduce heat buildup, keep in mind that a UL rating addresses this in its testing for the insurance companies.

If sound is he concern, 3/4 inch drywall will emulate it (use spacers or rubber strips between the drywall and the framing, if the framing contacts that oven to prevent the sound from radiating to the drywall.

You could also install a 4" electronics fan for air movement if you are so inclined. You could also use drywall over styrofoam.

But the simplest is to order the OEM product. See link below.

Hope this helps.

Here is a link that might be useful: Wall oven insulation

    Bookmark   June 23, 2013 at 10:54AM
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