Accurex Kitchen Hood Operators Manual

Page 1

Document 470399

Kitchen Hoods

Type I and Type II

Installation, Operation and Maintenance Manual

Please read and save these instructions for future reference. Read carefully before attempting to assemble, install, operate or maintain the product described. Protect yourself and others by observing all safety information. Failure to comply with these instructions will result in voiding of the product warranty and may result in personal injury and/or property damage.

Type IIType I

General Safety Information

Only qualiﬁed personnel should install this system. Personnel should have a clear understanding of these instructions and all applicable local and national building and ﬁre codes. Personnel should be aware of general safety precautions. SMACNA guidelines should be followed for hanging and supporting the hood. If more information is needed, contact a licensed professional engineer before moving forward.

DANGER

Always disconnect power before working on or near any electrical components in the hood. Lock and tag the disconnect switch or breaker to prevent accidental power up.

NOTE

Follow all local electrical and safety codes, as well as the National Electrical Code (NEC), and the latest edition of the National Fire Protection Agency Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations (NFPA 96). Follow the Canadian Electrical Code (CEC) and ULC-S650 if installing this product in Canada.

Kitchen Hoods • Type I and Type II 1

Page 2

Receiving

Upon receiving the product, check to ensure all items are accounted for by referencing the delivery receipt or packing list. Inspect each crate or carton for shipping damage before accepting delivery. Alert the carrier of any damage detected. The customer will make a notation of damage (or shortage of items) on the delivery receipt and all copies of the bill of lading which is countersigned by the delivering carrier. If damaged, immediately contact your Accurex Representative. Any physical damage to the unit after acceptance is not the responsibility of Accurex, LLC.

Unpacking

Verify that all required parts and the correct quantity of each item have been received. If any items are missing, report shortages to your local representative to arrange for obtaining missing parts. Sometimes it is not possible that all items for the unit be shipped together due to availability of transportation and truck space. Conﬁrmation of shipment(s) must be limited to only items on the bill of lading. Filters are shipped on a separate skid in their original packaging. Do not remove factory packaging or install ﬁlters until just prior to commissioning. Remove all other shipping/packing materials.

Handling

Units are to be rigged and moved by the lifting brackets provided or by the skid when a forklift is used. Location of brackets varies by model and size. Handle in such a manner as to keep from scratching or denting. Damaged ﬁnish may reduce ability of unit to resist corrosion.

Storage

Units are protected against damage during shipment. If the unit cannot be installed and operated immediately, precautions need to be taken to prevent deterioration of the unit during storage. The user assumes responsibility of the unit and accessories while in storage. The manufacturer will not be responsible for damage during storage.

The ideal environment for storage of the hood and accessories is indoors, above grade in a clean, dry atmosphere that is sealed from the elements. While in storage, inspect equipment routinely. If any moisture, dirt or other accumulations are found on the hood or any of the parts, the source should be located and eliminated.

Removing from Storage

As equipment is removed from storage to be installed in their ﬁnal location, it should be protected and maintained as outlined in the Handling section above.

Table of Contents

Receiving, Unpacking, Handling and Storage .....2

Removing from Storage .......................2

Canopy Hood Weights ........................3

Proximity Hood Weights .......................4

Supply Plenum

Weights and Dimensions ......................4

Prior to Installation ...........................5

Wall or Single Island Canopy Hoods

Hood Installation Overview ................... 5-6

Filler Panel Installation ........................7

Clearance Reduction Methods

Top, Back, Front and End .................... 7-8

Installing Duct Collars

Exhaust Duct Collars .........................8

Integral Supply Duct Collars ....................8

Installing the Back Supply Plenum

Install the Supply Duct Collar ...................9

Hang the Plenum ............................9

Ductwork ...................................9

Continuous Capture Plenum Hoods .............9

Installing Front/Side External Supply Plenums

Using the Uni-strut ..........................10

Using Hanger Brackets and Threaded Rod .......10

Installing the Supply Duct Collar to the Plenum ....10

Installing Backsplash Panels

Flat Backsplash Panels .......................11

Insulated Backsplash Panels ..................11

Installing End Skirts .........................12

Electrical Connections

Hood Lights / Fan and/or Thermal (Tempering) Switches / Keypads or Touchscreens (Vari-Flow). . . 12

Installing Enclosure Panels ...................13

Double Island Canopy Style Hoods

Installing U-Channel Strips ....................13

Proximity (Backshelf) Hoods ..................14

Plate Shelf with Duct Enclosure Installation .......14

Balancing the Kitchen Exhaust System .........15

Testing Hood Air Volume - Procedures

with Baffle Filters (GH Series) .............. 16-17

with High Velocity Cartridge Filters (GK Series) 18-19 with High Efficiency Filters (GX and GG Series) 20-21

Perforated Face Supply ......................22

Short Circuit Hoods .........................23

Exhaust Air Balancing Baffles .................24

Wiring Diagrams

Amerex® Wiring Plan View ....................25

Ansul® Wiring Plan View .....................26

Wiring Plan View for Kitchen Systems ...........27

Wiring for Switch Panels and Circuit Diagrams ....28

Maintenance

Daily, Weekly, Periodic .......................29

Condensate Hood Baffle and Air Diffusers ........29

Grease Grabber™ Filters Installation & Cleaning 29-30

Filter Washing Frequency Guide ................31

Troubleshooting .......................... 32-33

Replacement Parts ..........................34

Maintenance Log ............................35

Our Commitment ............................36

Kitchen Hoods • Type I and Type II2

Page 3

Canopy Hood Weights

Hood Model

2 ft

.609 m

2.5 ft

.762 m

3 ft

.914 m

Hood Depth (Multiply by Length) for Hood Weight*

3.5 ft

1.067 m

4 ft

1.219 m

4.5 ft

1.372 m

5 ft

1.524 m

5.5 ft

1.676 m

6 ft

1.829 m

6.5 ft

1.981 m

7 ft

2.134 m

7.5 ft

2.286 m

XB, XK,

XX, XTEW

XB, XK,

XX, XTDW

XB, XK, XXFW

XB, XK, XXCW

XB, XK, XXSW

XGEW

XGDW

XGFW

XGCW

XGSW

30 lbs/ft

44.64 kg/m

36 lbs/ft

53.57 kg/m

39 lbs/ft

58.04 kg/m

45 lbs/ft

66.97 kg/m

32 lbs/ft

47.62 kg/m

38 lbs/ft

56.55 kg/m

40 lbs/ft

59.53 kg/m

48 lbs/ft

71.43 kg/m

44 lbs/ft

65.48 kg/m

41 lbs/ft

61.01 kg/m

47 lbs/ft

69.94 kg/m

49 lbs/ft

72.92 kg/m

57 lbs/ft

84.83 kg/m

53 lbs/ft

78.87 kg/m

35 lbs/ft

52.09 kg/m

41 lbs/ft

61.01 kg/m

44 lbs/ft

65.48 kg/m

51 lbs/ft

75.90 kg/m

48 lbs/ft

71.43 kg/m

44 lbs/ft

65.48 kg/m

50 lbs/ft

74.41 kg/m

53 lbs/ft

78.87 kg/m

60 lb/ft

89.29 kg/m

57 lbs/ft

84.83 kg/m

38 lbs/ft

56.55 kg/m

44 lbs/ft

65.48 kg/m

48 lbs/ft

71.43 kg/m

54 lbs/ft

80.36 kg/m

52 lbs/ft

77.38 kg/m

47 lbs/ft

69.94 kg/m

53 lbs/ft

78.87 kg/m

57 lbs/ft

84.83 kg/m

63 lbs/ft

93.75 kg/m

61 lbs/ft

90.78 kg/m

40 lbs/ft

59.53 kg/m

46 lbs/ft

68.46 kg/m

52 lbs/ft

77.38 kg/m

57 lbs/ft

84.83 kg/m

56 lbs/ft

83.34 kg/m

49 lbs/ft

72.92 kg/m

55 lbs/ft

81.85 kg/m

61 lbs/ft

90.78 kg/m

66 lbs/ft

98.22 kg/m

65 lbs/ft

96.73 kg/m

XB, XK, XXEV

XB, XK, XXFV

XB, XK, XXCV

XB, XK, XXSV

XO/XD1

XD2

XD3

20 lbs/ft

29.76 kg/m

24 lbs/ft

35.72 kg/m

28 lbs/ft

41.67 kg/m

43 lbs/ft

63.99 kg/m

58 lbs/ft

86.31 kg/m

32 lbs/ft

47.62 kg/m

48 lbs/ft

71.43 kg/m

64 lbs/ft

95.24 kg/m

52 lbs/ft

77.38 kg/m

61 lbs/ft

90.78 kg/m

36 lbs/ft

53.57 kg/m

53 lbs/ft

78.87 kg/m

70 lbs/ft

104.17 kg/m

54 lbs/ft

80.36 kg/m

66 lbs/ft

98.22 kg/m

66 lbs/ft

98.22 kg/m

40 lbs/ft

59.52 kg/m

58 lbs/ft

86.31 kg/m

76 lbs/ft

113.10 kg/m

56 lbs/ft

83.34 kg/m

68 lbs/ft

101.20 kg/m

69 lbs/ft

102.68 kg/m

44 lbs/ft

65.48 kg/m

63 lbs/ft

93.75 kg/m

82 lbs/ft

122.03 kg/m

58 lbs/ft

86.31 kg/m

72 lbs/ft

107.15 kg/m

72 lbs/ft

107.15 kg/m

48 lbs/ft

71.43 kg/m

68 lbs/ft

101.20 kg/m

88 lbs/ft

130.96 kg/m

61 lbs/ft

90.78 kg/m

75 lbs/ft

111.61 kg/m

81 lbs/ft

120.54 kg/m

76 lbs/ft

113.10 kg/m

52 lbs/ft

77.38 kg/m

73 lbs/ft

108.64 kg/m

94 lbs/ft

139.89 kg/m

93.75 kg/m

117.56 kg/m

125.01 kg/m

117.56 kg/m

*Hood weight calculations are based on standard selection. Hood height, accessories and material gauge affect overall hood weight.

63 lbs/ft

79 lbs/ft

84 lbs/ft

79 lbs/ft

87 lbs/ft

129.47 kg/m

90 lbs/ft

133.93 kg/m

Kitchen Hoods • Type I and Type II 3

Page 4

Proximity Hood Weights

Hood weight is determined using a simple formula. Select the ﬁgures provided in columns A and B (see tables) from the three respective categories—Hood Width, Filter Type and Hood Height—based on the hood received. Total the three numbers in column A and the three numbers in column B. Place the sum for column A and the sum for columnB in the Hood Weight equation where shown and solve for the total Hood Weight.

IMPERIAL AB

Category 1: Hood Width (in.)

23 - 25 1.3 28 26 - 28 1.35 30 29 - 32 1.4 31.5 33 - 36 1.45 33.5

Category 2: Filter Type

Bafﬂe 0.3 0

Grease-X-Tractor™

or Cartridge

Grease Grabber™ 1 0

Category 3: Hood Height (in.)

24 - 27 0 0 28 - 33 0.08 5 34 - 38 0.16 10 39 - 42 0.24 15

Example: A B

Category 1: Hood Width 23 - 25 1.3 28

Category 2: Filter Type Bafﬂe 0.3 0

Category 3: Hood Height 24 - 27 0 0

0.4 0

Total: 1.6 28

METRIC AB

Category 1: Hood Width (cm)

58.42 - 63.50 0.232 12.68

66.04 - 71.12 0.241 13.59

73.66 - 81.28 0.250 14.27

83.82 - 91.44 0.259 15.18

Category 2: Filter Type

Bafﬂe 0.054 0

Grease-X-Tractor™

or Cartridge

Grease Grabber™ 0.178 0

Category 3: Hood Height (cm)

60.96 - 68.58 0.000 0

71.12 - 83.82 0.014 2.27

86.36 - 96.52 0.029 4.53

99.06 - 106.68 0.043 6.80

Example: A B

Category 1: Hood Width 58.42 - 63.50 0.232 12.68

Category 2: Filter Type Bafﬂe 0.054 0

Category 3: Hood Height 60.96 - 68.58 0 0

0.071 0

Total: 1.6 28

Hood Weight Equation (lb.)

A x Length (in.) + B = Weight (lb.)

1.6 x 48 + 28 = 104.8 lb.

Hood Weight Equation (kg.)

A x Length (cm.) + B = Weight (kg.)

0.286 x 121.92 + 12.68 = 47.5 kg.

Supply Plenum - Weights and Dimensions

External Supply

Plenum Type

Air Curtain Supply (ASP)

Split Air Curtain Supply (Split ASP)

Back Supply (BSP) 35.0 52.09 6 152.4 Variable Variable 3 to 16 .91 to 4.88

Horizontal Supply (HSP) 14.0 20.83 12 304.8 18 457.2 3 to 16 .91 to 4.88

Variable Supply (VSP) 16.0 23.81 12 304.8 18 457.2 3 to 16 .91 to 4.88

Weight

lbs/ft 8.3 8.6 8.9 9.2 9.5 9.8 10.1 10.4 10.7 11.1 11.3 11.6 11.9 12.2 12.5

kg/m 12.35 12.80 13.24 13.69 14.14 14.58 15.03 15.48 15.92 16.52 16.82 17.26 17.71 18.16 18.60

10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

lbs/ft kg/m in. mm in. mm ft. m

Refer to Air Curtain

Supply Plenum

Weight Table

15.5 23.07 24 609.6 10 254.0 3 to 16 .91 to 4.88

Weight Width Height Length per section

Refer Air Curtain

Supply Plenum

Weight Table

Air Curtain Supply Plenum Width (inches)

10 to 24 254.0 to 609.6 10 254.0 3 to 16 .91 to 4.88

Kitchen Hoods • Type I and Type II4

Page 5

Prior to Installation

Wall or Single Island Canopy Hoods

Prior to installation, check with the Authorities Having Jurisdiction (AHJ) on clearance requirements to structures surrounding the hood and other equipment. Verify there is enough space to safely lift hood up into its operating position and enough clearance around the hood for components like ﬁre system connections, hood lights, hood control components, etc. Consider access for servicing the equipment and the different components when locating the hood.

If the hood is a grease hood (Type I), the UL label located on the end panel on the inside of the hood will provide pertinent information regarding the hood installation. Information includes:

• Allowable cooking surface temperatures of the cooking equipment

• Front and side overhang/underhang requirements

• Minimum exhaust (and possibly supply) airﬂow requirements

• Hood lighting load information and restrictions

• Filter information

• Fire damper fusible link replacement information, if applicable

With the hood still inside its packing crate, position the unit beneath its installation location. Carefully remove the packing crate and place some protective material on the ﬂoor next to the crate to avoid damaging the hood as it is tipped on its side. Tip the hood carefully onto the protective material.

Bottom of Hood

Hood Installation Overview

1. If the hood is provided with ﬁller panels, shipped loose, install them now. See page 7, Filler Panel Installation. Filler panels may be integral to the hood, which requires no additional installation.

2. If the hood is equipped with Clearance Reduction Methods, refer to pages 7 and 8 for special considerations with hanging the hood.

3. If the hood is provided with hood/duct sensors or thermostats, install them now. See the Installation and Operations guide provided with the control panel.

4. If the hood was provided with either exhaust collars or supply collars that have shipped loose, it is recommended that the exhaust and supply openings are cut and collars are attached now, prior to hanging the hood. See page 8, Installing Duct Collars.

5 If the hood is provided with a back supply plenum

(BSP) install it now. See page 9, Installing the Back Supply Plenum.

6. If possible, connect (weld) exhaust duct to the hood while on the ﬂoor, unless it prohibits the hood from being raised into place. For information on ductwork, see page 9, Ductwork.

7. At this point, drill holes in the building structural support system or utilize uni-strut to match up with the hanger bracket holes. Then slowly and evenly raise the hood into position and insert 1/2-inch (12.7mm) diameter threaded rod (provided by others) between the hanger brackets and structure.

For Type I hoods, the hood hanging height

requirements are given on the UL label. Typical canopy hood hanging height will be 80inches (198.12cm) off the ﬁnished ﬂoor.

Pallet

Protective Material

NOTE

If the hood is supplied with ceiling enclosures, the height of the enclosures will typically be the distance from the ceiling to the top of the hood. Use this dimension to find the hood’s hanging height off of the floor.

For questions regarding the supporting structure and its integrity, either the contractor or structural engineer needs to be consulted.

Kitchen Hoods • Type I and Type II 5

Page 6

Wall or Single Island Canopy Hoods - continued

NOTE

All hanger brackets MUST be used and the hood must be properly supported while lifting to prevent damage or distortion to the hood.

NOTE

The hood MUST be hung evenly. If hung unevenly, this may cause grease drainage problems. Provide additional support if necessary so that the hood doesn’t move in a manner that is acceptable with the Authorities Having Jurisdiction (AHJ).

WARNING

When mounting the hood or any components against the hood, never puncture or drill into the canopy. This will void the hood listing and warranty.

8. If the hood was provided in sections with the continuous capture option, once each hood section is hung, install this option now. See page 9, Continuous Capture Plenum Hoods.

9. If the hood was provided with any front or side external supply plenums (other than the back supply plenum), install these now. See page 10, Installing Front/Side External Supply Plenums.

10. Install the remainder of both the exhaust and supply ductwork. For further guidelines see page 9, Ductwork.

11. If the hood is provided with any backsplash/ sidesplash panels, install them now. See page 11, Installing Backsplash Panels.

12. If the hood is provided with any end skirts, install them now. See page 12, Installing End Skirts.

13. If the hood is a Type I hood, it will require a ﬁre suppression system. Once the Type I hood(s) and ductwork are fully installed, appliances are in place and walls are complete, the ﬁre system should be completed. If the hood is provided with a full factory-coordinated ﬁre suppression system installation, the certiﬁed ﬁre system installer should be contacted at this time to complete the ﬁnal hookups, testing and system certiﬁcation based upon manufacturer’s speciﬁcation and local ﬁre codes. If the hood is not provided with either prepiping only or no ﬁre suppression system, it is the responsibility of a certiﬁed ﬁre system installer to install, test and certify the system based upon manufacturer’s speciﬁcation and local ﬁre codes.

14. If the hood is provided with a control package, these will need to be installed and wired by the jobsite electrician. This typically includes wiring the hood temperature sensors, hood lights and wiring the ﬁre suppression micro-switches. For general hood electrical connections, see page 12, Electrical Connections. If applicable, see the Installation and Operations guide provided with the control package.

15. If the hood is provided with enclosure panels, install them now. See page 13, Installing Enclosure Panels.

16. Install the rest of the hood accessories provided. This may include grease ﬁlters or condensate hood bafﬂes, grease cups, light bulbs (provided by others unless LED tube style), light globes, and trim strips.

It is recommended that the protective plastic sheeting remain on the hood until fully installed to better protect the product from scratching and marking. Once removed, use stainless steel polish, such as BlueAway or equivalent, to clean the hood and/or remove marks or discoloration. Be sure to wipe with the grain and not against it.

Kitchen Hoods • Type I and Type II6

Page 7

Filler Panel Installation

Clearance Reduction Methods

1. Uncrate the hood and lay it on the ﬂoor with protective material between the hood and the ﬂoor.

2. Bolt the ﬁller panels together with 5/16 in. bolts provided in the hardware package.

3. Position the ﬁller panels to the hood back, and tackweld them into place.

HOOD

TACK-WELDED TO HOOD BACK

5/16 IN. X 3/4 IN. BOLTS WITH WASHERS & NUTS

RIGHT FILLER PANEL

BOTTOM FILLER PANEL

4. To allow for ease of cleaning, caulk the external seams with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

Clearance reduction methods have been evaluated and tested and are listed by UL (Underwriters Laboratory). The method of test was derived from the UL 710 test standard.

The hood may be installed with zero clearance to combustible materials if constructed in the following manner.

1. One inch (2.54 cm) thick layer of insulation of Owens Corning

Type 475, Johns Manville Type 475, IIG® MinWool-1200® Flexible Batt, or Knauf Insulation Type EI 475.

2. Insulation must be held securely in place. Pins that are welded or secured with an adhesive may be used.

3. A backsplash panel must be attached to the wall (insulated or uninsulated).

To comply with the UL Listing, the cooking appliances must be as follows:

• Maximum surface temperature is 700°F (371°C)

• Appliances are located at least 3 in. (7.62 cm) from the rear wall

• Appliances are at least 40 in. (101.6 cm) below the bottom front edge of the hood

The hood may be installed with 3 in. (7.62 cm) clearance to limited combustible materials per NFPA 96 if constructed in one of the following methods:

• 3 in. (7.62 cm) rear uninsulated stand-off

• 3 in. (7.62 cm) top enclosure panel system

• 3 in. (7.62 cm) end uninsulated stand-off

Top Clearance Reduction Options

One inch (2.54 cm) layer of insulation installed on top of the hood (optional) meets zero inch requirements for clearance to combustible surfaces as outlined under the clearance reductions methods.

Three inches (7.62cm) uninsulated airspace installed on top of hood (optional) meets NFPA 96 requirements for clearance to limited combustible surfaces.

Kitchen Hoods • Type I and Type II 7

Page 8

Back and Front Clearance Reduction Options

One inch (2.54 cm) layer of insulation in 3 in. (7.62cm) back stand-off meets zero inch requirements for clearance to combustible surfaces as outlined under the clearance reduction methods.

Three inches (7.62 cm) uninsulated back stand-off meets NFPA 96 requirements for clearance to limited combustible surfaces.

One inch (2.54 cm) layer of insulation factory-installed on the front of the hood (optional) meets zero inch requirements for clearance to combustible surfaces.

Installing Duct Collars

Exhaust Duct Collars

1. The exhaust duct connection needs to be located within 48 in. (121.92 cm) from the center of the hood length to the center of the duct connection and within shaded area as shown.

Top View of the Hood

Hanger Bracket

Exhaust Plenum

14 in.

Duct cut out area

3 in.

Hood Width

End Clearance Reduction Options

One inch (2.54 cm) layer of insulation factory-installed on the end of the hood (optional) meets zero inch requirements for clearance to combustible surfaces under the clearance reduction methods.

Three inches (7.62 cm) uninsulated airspace installed on end of hood (optional). Meets NFPA 96 requirements for clearance to limited combustible surfaces.

16 in.

8 in.

Supply Plenum

Hood Length

Front of hood

Back View of the Hood

8 in. 8 in.

1 in.

12 in.

Hood Top

Exhaust Plenum

Duct cut out area

2. The exhaust duct connection is to be a continuous liquid-tight weld. Weld with a non-ferrous ﬁller wire, such as silicon bronze or stainless steel ﬁller wire. Protect all stainless steel areas from weld splatter.

Integral Supply Duct Collars

1. The supply duct connection needs to be located within the shaded Supply Plenum area as in the drawing above.

2. The supply duct connection is tack-welded at 1 to 2inch (2.54 to 5.08 cm) intervals or sheet metal screws at 3 to 6 in. (7.62 to 15.24 cm) spacing to the hood.

Supply duct connection to be tack welded with 1 to 2 inch tack or

Supply Duct

Connection

sheet metal screws at 3 to 6 inch spacing to hood.

3 in.

3. For hoods that are insulated, the edges of the insulation must be taped after the hole is cut. (The insulation tape is provided by

Internal Supply Chamber

Supply Fire Damper

others).

4. On combination hoods, make

Hood

certain the ﬁre damper is located over the internal supply

Insulated Supply Plenum

chamber.

Exhaust Capture

Kitchen Hoods • Type I and Type II8

Page 9

Installing the Back Supply Plenum

BOLT OR WELD

HOOD TOP

HOOD END

SUPPORT ANGLES

CAULK

BOLT

U-CLIP

HOOD

ACORN NUT

2. RAIS AND

3. FAST

4. FAST

5. CAU

& CAP

1. REM

HOOD FRONT

REMOVE SUPPORT ANGLES ON THE OPEN END PANEL

Ductwork

Install the Supply Duct Collar

1. Find the center of the back supply plenum.

2. If the back supply plenum is to have one opening, cut the opening such that it is centered at L /2 from the plenum end. (Fig.1)

3. If the back supply plenum is to have two openings, cut openings such that they are centered at L /4 from each end of the plenum. (Fig. 2)

4. Place the duct

L/4

collar(s) over the opening(s), fastening with screws or tack-welds every 4 to 6 in. (10.16 to

15.24cm). (Fig. 3)

Hang the Plenum

Fig. 2

5. Hang the back

supply plenum from the ceiling.

The back supply plenum

needs to be mounted 31.25in. (79.375 cm) above the ﬁnished ﬂoor. This is measured from the lowest rear edge of the back supply plenum to the ﬁnished ﬂoor. (Fig. 4)

Hang using threaded rod

placed through the hanger brackets.

Fig. 1

L (MODULE LENGTH)

L/2

Fig. 3

L (MODULE LENGTH)

L/2

L/4

Exhaust - As speciﬁed in NFPA 96, Ch. 7.5 (latest

edition), exhaust duct systems must be constructed in the following manner:

Materials: Ducts shall be constructed of and supported by carbon steel not less than 1.37 mm (0.054 in.) (No. 16 MSG) in thickness, or stainless steel not less than

1.09 mm (0.043 in.) (No. 18 MSG) in thickness.

Installation: All seams, joints, penetrations, and duct to hood collar connections shall have a liquid-tight external weld. If you have an automatic ﬁre damper, please refer to that manual for installation instructions now.

Supply - Supply ductwork (where applicable) should

be connected to the hood in a manner approved by the local code authorities.

NOTE

For hoods with fire dampers in the exhaust and supply duct collars, an access panel for cleaning and inspection shall be provided in the duct. This panel shall be as close to the hood as possible but should not exceed 18 in. (45.72 cm).

For proper installation of duct collars when they are shipped unattached, see page 8.

Continuous Capture Plenum Hoods

1. Remove the support angles provided for support during shipping on the open end panels. Install and level both hoods.

FASTENERS HOLDING THE

BACKSUPPLY TO THE WALL

31.25 INCH CRITICAL

Fig. 4

DIMENSION

6. Fasten the back supply to the wall, going through the lower back supply wall.

• These fasteners are to help maintain the location of

the back supply, and are not intended to hold the weight of the back supply unit.

• The fasteners should not interfere with the

removable air diffusers.

2. After leveling, secure the hoods together by tackwelding and/or bolting the angles that are located at the top of the hoods along its width (Fig. 5).

3. Next, fasten the hoods together at its inside plenum proﬁle using u-clips and bolts (Fig.6). Caulk this joint with NSF Approved silicone caulk (GE SCS1009 or its equivalent). The caulk is not provided.

Kitchen Hoods • Type I and Type II 9

Fig. 5

Fig. 6

Page 10

Installing Front/Side External Supply Plenums

Using the Uni-strut

THREADED ROD

SUPPLIED BY OTHERS

UNI-STRUT (U-CHANNEL)

SUPPLIED BY OTHERS

END VIEW

HOOD

The uni-strut (supplied by others) supporting the hood may be cantilevered over the end of the hood. Utilizing the external supply plenum’s hanger brackets, securely fasten to the uni-strut.

THREADED

ROD

UNI-STRUT

(U-CHANNEL)

EXTERNAL

SUPPLY PLENUM

1. Insert 1/2 in. (12.7 mm) diameter threaded rod (by others) into hanger brackets on the external supply plenum top. Raise and hang the external supply plenum from adequate roof or ceiling supports.

NOTE

Ensure the external supply plenum is installed flush with the hood front and is plumb and level by adjusting the threaded rod(s). There should be no gap between the bottom of the external supply plenum and the hood after installation and adjustments are completed.

2. The external supply plenum should be resting lightly against the hood. The hood is only used to position the plenum; it is not intended to support the plenum. All hanger brackets on the external supply plenum must be used and the plenum must be properly supported while lifting to prevent damage or distortion. The external supply plenum must be level to operate properly.

NOTE

After hanging, secure the external supply plenum to the hood (or to another external supply plenum) using the supplied turnbuckle(s). Use caution tensioning the turnbuckle. Too much tension may cause the bottom of the external supply plenum to pull away from the hood or cause the face of the hood to become deformed.

Air Curtain Supply (ASP)

Horizontal Supply Plenum (HSP)

Variable Supply Plenum (VSP)

Mounted with uni-strut and threaded rod

When using the uni-strut (supplied by others), it must be bolted to the hood and external supply plenum hanger brackets.

NOTE

The uni-strut needs to be the full length of the hood and the external supply plenum.

Using Hanger Brackets and Threaded Rod

Air Curtain

Supply Plenum (ASP)

Horizontal Supply Plenum (HSP)

Variable Supply Plenum (VSP)

TURNBUCKLE

HOOD HANGER

BRACKET

EXTERNAL

SUPPLY PLENUM

HANGER BRACKET

HOOD

EXTERNAL

SUPPLY PLENUM

3. It is recommended that caulk be applied at the mating seams and surfaces of the external supply plenum, the hood, and the wall. If the external supply plenum is next to a wall, you will need to caulk around the surface next to the wall. Caulk the joints with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

Installing the Supply Duct Collar to the Plenum

Place the duct collar(s) over the opening, fastening with tack-welds at 1 to 2 in. (2.54 to 5.08 cm) intervals, or sheet metal screws at 3 to 6 in. (7.62 to 15.24 cm) intervals.

Kitchen Hoods • Type I and Type II10

Page 11

Installing Backsplash Panels

Flat Backsplash Panel

Material: Stainless

NOTE

• Backsplash length up to 47.25 inches (1200.15mm) wide ship in one piece; panel lengths over

47.25inches (1200.15mm) ship in multiple pieces when panel height is <66 inches (1674.4 mm) or >80inches (2032mm).

• Backsplash length up to 48 inches (1219.2 mm) wide ship in one piece; panel lengths over 48inches (1219.2mm) ship in multiple pieces when panel height is ≥66 inches (1676.4 mm) or ≤80 inches (2032 mm).

Insulated Backsplash Panel

Material: Stainless Insulation: 1 in. (25.4 mm)

1 IN. (25.4 MM)

WALL

HEIGHT

LENGTH

NOTE

Panels up to 45 in. (1143 mm) wide ship in one piece; over 45 in. (1143 mm) in multiple pieces.

HOOD END PANEL

HOOD FRONT PANEL

1. After hood is hung into position, slide the ﬂat ﬂange of the backsplash panel behind the back of the hood. If the hood is provided with ﬂat backsplash panels, divider bars will be provided. Install divider bars between panels as shown in the ﬂat backsplash panel section view.

2. After the backsplash panel and dividers have been positioned, drill holes in the panel and fasten to the wall. (Fasteners provided by others). The holes should be spaced to adequately secure the panel to the wall.

3. Caulk the joints between the hood and the backsplash panel with NSF Approved silicone caulk (GE SCS1009 or its equivalent). Caulk provided by others.

4. Caulk the joint between the backsplash panels when multiple panels are required with NSF Approved (GE SCS1009 or its equivalent). Caulk provided by others.

SLIDE FLANGE BEHIND BACK OF THE HOOD

BACKSPLASH PANEL

SECTION VIEW OF BACKSPLASH PANEL OVERLAP

Kitchen Hoods • Type I and Type II 11

Page 12

Installing End Skirts

Electrical Connections

1. After the hood is hung in position, line up the top of the end skirt with the end panels of the hood.

2. Drill a hole in the hood end panel to line up with the hole in the end skirt. Attach the end skirt with a 1/4in. bolt and cap nut to the inside of the hood, or tack-weld the end skirt to the hood.

3. Position the end skirt against the wall and attach. The method depends on the wall construction. (Fasteners provided by others).

4. Caulk the internal joint formed by the end skirt and the hood end panel with NSF Approved silicone caulk (GE SCS1009 or its equivalent). The caulk is not provided.

5. To allow for ease in cleaning, also caulk all the external seams.

HOLE DRILLED BY INSTALLER

1/4 INCH BOLT AND CAP NUT SUPPLIED BY MANUFACTURER

See pages 25-28 for more wiring details regarding the ﬁre system, fan control and switches.

Hood Lights

If the hood is provided with lights, a junction box will be located on top of the hood for ﬁeld connections. Use minimum 14 AWG copper wire. Light bulbs will not be provided (unless equipped with LED tube style ﬁxtures). For incandescent or compact ﬁxtures, standard light bulbs up to 100 watts may be used.

CAUTION

For multiple hood systems that have more than 14 lights total, incandescent or fluorescent, the hood lights must be wired to multiple circuits. Each circuit must have less than 14 lights total.

WARNING

All 120 VAC field wiring (or higher) must be high temperature rated and must be routed through hard or flex conduit. All low voltage field wiring should be plenum rated if not routed through conduit. All wiring should not come in contact with the surface of the hood.

FULL END SKIRT

ATTACH TO WALL

FASTENERS BY OTHERS

HEMMED EDGE

Hood Light, Fan and/or Thermal (Tempering) Switches

If the hood is provided with hood light, fan and/or thermal (tempering) switches and the switches are located on a hood mounted utility cabinet or on the face of the hood, a junction box will be located on top of the hood for ﬁeld connections and must be connected in the ﬁeld (unless factory-wired). Use minimum 14 AWG copper wire for all 120 VAC ﬁeld connections. Standard switches will be rated for 15 amps. Higher amperage switches are available upon request.

Keypads or Touchscreens (Vari-Flow)

If the hood system is equipped with a Vari-Flow control panel, it may be equipped with either a keypad or touchscreen that can be mounted on a hood-mounted utility cabinet or mounted on the face of the hood. The keypad/touchscreen may be factory connected and wired to a female-to-female connector on top of the hood where the ﬁeld will have to run factory-provided cabling from this connector back to the control panel. See the Vari-Flow wiring schematic and Installation and Operation Manual for more details.

Plenum LED Puck Lights

If the hood is provided with plenums equipped with 120VAC LED puck lights, a junction box will be located on top of the plenum for ﬁeld connections. Use minimum 14 AWG copper wire for ﬁeld connections. Each light uses 3.5 watts.

Kitchen Hoods • Type I and Type II12

Page 13

DOUBLE ISLAND CLIP

Installing Enclosure Panels

Double Island Canopy Style Hoods

Before installing the enclosure panels, make sure the hood is hung in position with all the ductwork attached and all ﬁre system and electrical connections completed.

1. Position the end enclosure panels on the hood, and clamp into place with clamps provided or tack-weld the panels into place.

2. Fasten the end enclosure panels to the wall; method depends on wall construction. (Fasteners provided by others).

If the hood is a double island, bolt the end enclosure

panels together. (Fasteners provided by others).

3. Position the front enclosure panel(s) on the hood, and bolt to the end enclosure panels with the 5/16 in. bolts provided in the hardware package.

4. Tack-weld or clamp the front enclosure panel(s) to the hood. If clamps are used, they must be positioned 4in. (10.16 cm) from the ends and in the center of the front enclosure panel.

5. To allow for ease of cleaning, caulk the external seams with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

NOTE

Before hanging the hoods, please verify the hood marks to ensure the correct hood is hung on the correct side.

A double island hood is created by installing two wall style hoods back to back. Use the installation procedure described for single island canopy hoods; install and level both hoods. After leveling, secure the hoods together by tack-welding and/or bolting the rear mounting brackets together. Double island hoods may also be provided with a U-Channel to seal the seam between the two hoods.

Installing U-Channel Strip

1. After the hood is hung in position and leveled, apply caulk to the inside edge of the double island clip.

2. Position and install the clip by tapping into position along clip (friction ﬁt).

3. Caulk edges to seal out grease and allow for ease of cleaning. Caulk with NSF Approved silicone caulk (GE SCS1009 or its equivalent). The caulk is not provided.

NOTE

Installation instructions may not be applicable for concrete ceilings.

BOLT PANELS TOGETHER WITH 5/16 INCH BOLTS SUPPLIED BY MANUFACTURER

CLAMP PANELS TO HOOD STANDING SEAM WITH HARDWARE SUPPLIED BY MANUFACTURER

END ENSLOSURE PANEL

HOOD TOP

FRONT ENCLOSURE PANEL

END ENSLOSURE PANEL

ITEM-1B

ITEM-1A

HOOD FRONT

HOOD-1A

HOOD-1B

SILICONE CAULK (GE SCS1009)

DOUBLE ISLAND CLIP

HOOD BACK

ATTACH TO WALL FASTENERS BY OTHERS

Kitchen Hoods • Type I and Type II 13

Page 14

Proximity (Backshelf) Hoods

A proximity style hood is designed to be mounted close to the cooking appliance and typically incorporates underhang instead of overhang as utilized with canopy style hoods.

UL Vertical Distance

Above Cooking Surface

The proximity design, in addition to the hanger brackets, may include a back mounting ﬂange. Therefore, hanging the hood differs slightly from that of a wall or single island canopy hood.

1. Locate the studs in the wall.

2. Drill 1/2 inch (13 mm) diameter holes in the hood mounting ﬂange. Be sure to align to wall studs.

3. Lift hood into a level position and lag bolt hood to wall (fasteners by others).

4. Bolt 1/2 inch threaded rod into the remaining hanging brackets.

5. Fasten threaded rod to the ceiling supports, then level the hood.

Plate Shelf with Duct Enclosure Installation

If the proximity hood is provided with a plate shelf, this will be factory mounted to the hood (shown loose in ﬁgure below). Similar to the standard enclosure panel installation procedures, make sure the hood is hung in position with all the ductwork attached and ﬁre system and electrical connections completed before attaching the enclosures.

1. Tack-weld or clamp end enclosure panels into place (clamps provided).

2. Attach the end enclosure panels to the wall (fasteners are not provided).

3. Position the front enclosure panel(s) on the hood and bolt to the end enclosure with the 5/16 inch bolts provided.

4. Tack-weld or clamp the front enclosure panel(s) to the hood. If clamps are used, they must be positioned 4inches (100 mm) from the ends and in the center of the front enclosure panel.

5. To allow for ease of cleaning, caulk the external seams with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

Mounting Flange

Hanger Brackets

If the proximity hood was provided with a back supply plenum, the hood mounting ﬂange may be fastened to the back supply using sheet metal screws (by others). Pilot holes are recommended.

NOTE

Installation instructions may not be applicable for concrete ceilings.

End Enclosure Panels

Front Enclosure

Plate Shelf

Standing

Seam

Kitchen Hoods • Type I and Type II14

Page 15

Balancing the Kitchen Exhaust System

To determine the proper dining room air balance:

1. Refer to engineering drawings to determine total exhaust CFM from dining areas. (exhaust fans, heating and air conditioning units, rest rooms, etc.)

2. Determine the total CFM of make-up air supplied to dining area.

3. Subtract #1 from #2 above. If the result is a negative number, a negative pressure is present in the dining area. In this case, kitchen exhaust odors could be drawn from the kitchen to the dining area. Therefore, exhaust or supply air should be adjusted to provide a slight positive pressure in the dining area.

To determine proper kitchen air balance:

1. Refer to engineering drawings to determine total exhaust from the kitchen area. (exhaust hoods, dishwasher hoods, etc.)

2. Determine total CFM of make-up air supplied to kitchen area. (make-up air hoods, heating and air conditioning units, etc.)

3. Subtract #1 from #2 above. The result should be a negative number. If the result is a positive number, a positive pressure is present in the kitchen area. Kitchen odors could be forced into the dining area. Also, a positively balanced kitchen area can adversely affect the performance of the exhaust hood.

CAUTION

According to NFPA 96, Ch. 8-3 Replacement Air: Replacement air quantity shall be adequate to prevent negative pressures in the commercial cooking area(s) from exceeding 4.98 Pa (0.02 in. wg).

NOTE

The airflow rates were established under controlled laboratory conditions.

NOTE

Greater exhaust and/or lesser supply air may be required for complete vapor and smoke control in specific installations.

Kitchen Hoods • Type I and Type II 15

Page 16

Testing Hood Air Volume

Bafﬂe Filter - Rotating Vane Method

With all the ﬁlters in place, determine the total hood exhaust volume with a rotating vane anemometer as follows:

1. All cooking equipment should be on.

2. Measure the velocities. Velocity measurements should be taken at ﬁve locations per ﬁlter. These must be over a ﬁlter slot as in Fig. 7.

the anemometer at the 2 in. (50.8 mm) distance and parallel to the ﬁlter. Both squareness and distance are very important for accuracy.

Rotating Vane Anemometer

Airﬂow

2 in.

(50.8 mm)

Fig. 7

Calculate the average velocity for the ﬁlter.

3. Determine the ﬁlter’s conversion factor from the

4. Calculate the ﬁlter’s volume in CFM (m

5. Calculate the hood’s volume by repeating the

Nominal Filter Size

H/4

H/2

H/4

Measure and record the velocity of each location.

A digital 2.75 in. (69.85 mm) rotating vane anemometer or equivalent is suggested. The center of the anemometer should be held 2 in. (50.8 mm) from the face of the ﬁlters. It is helpful to make a bracket to keep

Example: Exhaust only hood with three 20 x 16 ﬁlters

Measured velocities in ft/min. for one 20 x 16 ﬁlter

Average Velocity =

Sum of Velocity Readings

Number of Readings

table.

/hr) by multiplying the average velocity by the conversion factor.

process for the remaining ﬁlters and summing the individual ﬁlter volumes.

Nominal Filter Size (H x L) Imperial

Inches Millimeters

16 x 16 400 x 400 1.63 .157

16 x 20 500 x 400 2.13 .198

20 x 16 400 x 500 1.90 .177

20 x 20 500 x 500 2.48 .230

Conversion

255

(4663.44 m/h)

248

(4535.42 m/h)

Factor

256

(4681.73 m/h)

Metric

Conversion

Factor

250

(4572 m/h)

240

(4389.12 m/h)

(Imperial)

(Metric)

255 + 250 + 256 + 248 + 240

4663 + 4572 + 4681 + 4535 + 4389

249.8 ft/min.

4568 m/hr

For a nominal ﬁlter size of 20 x 16, the conversion factor is 1.90 Imperial (.177 Metric)

Volume for one ﬁlter = Conversion Factor x Average Velocity

(Imperial)

(Metric)

= 1.90 x 249.8 ft/min. = 474.6 cfm

= .177 x 4568 m/hr = 809 m3/hr

Total hood volume = (Filter 1 Volume) + (Filter 2 Volume) + (Filter 3 Volume)

(Imperial)

(Metric)

Kitchen Hoods • Type I and Type II16

= 474.6 + 455.4 + 470.1 = 1400.1 cfm

= 809 + 880 + 799 = 2488 m3/hr

Page 17

Bafﬂe Filter - Shortridge Method

With all the ﬁlters in place, determine the total hood exhaust volume with a Shortridge meter as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

• Set up the Shortridge meter.

• For 20 in. (500 mm) wide ﬁlters, position the

grid as shown in Fig. 8 and 9. Average the two measurements.

• For 16 in. (400 mm) wide ﬁlters, position the grid as

shown in Fig. 10.

• Take velocity readings for each ﬁlter.

3. Calculate each ﬁlter’s volumetric ﬂow rate as follows:

Calculate each ﬁlter’s average velocity by summing

the velocity readings and dividing by the number of readings for each ﬁlter.

Multiply the average velocity by the conversion factor

to obtain the volumetric ﬂow rate for each ﬁlter.

4. Calculate the hood’s total volumetric ﬂow rate by summing the volumetric ﬂow rate of each individual ﬁlter in the hood as calculated in Step 3.

Place standoff spacers against face of outlet or inlet grill, ﬁlter, coil, etc.

Maintain 1½ inch (38.1 mm) margin

Swivel bracket

Tubing connectors

Extension rods

Pushbutton handle and plug

Handle bracket

Captive knob screws

Edge of outlet/inlet active face area

Maintain 1½ inch (38.1 mm) margin

Tubing harness

Pressure input ports

External read jack

Neckstrap

NOTE

For best accuracy multiply the velocity of each filter by its conversion factor and sum the flow rates. Averaging the velocity measured for all filters may cause error.

Nominal Filter Size (H x L)

Inches Millimeters

16 x 16 400 x 400 1.66 .154

16 x 20 400 x 500 2.10 .195

20 x 16 500 x 400 1.96 .182

20 x 20 500 x 500 2.40 .223

Example: Measured velocities for a 20 x 20 ﬁlter = 185 and 189 ft/min.

Average Velocity =

(Imperial)

(Metric)

Flow rate for one ﬁlter =

(Imperial)

(Metric)

Total hood ﬂow rate = (Filter 1 Flow Rate) + … + (Filter x Flow Rate)

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

185 + 189

3383 + 3456

Conversion

Factor

= 187.0 ft/min.

3420 m/hr

Average

Velocity

= 2.40 x 187.0 ft/min. = 448.8 cfm

= .223 x 3420 m/hr = 763 m3/hr

= 448.8 + 457.8 + 437.5 + 444.8 = 1788.9 cfm

= 763 + 778 + 743 + 756 = 3040 m3/hr

Fig. 8

Fig. 9

Fig. 10

Imperial

Conversion

Factor

17.25 in.

(2978.15 mm)

(355.6 mm)

Metric

Conversion

Factor

14 in.

(355.6 mm)

2.75 in.

(69.85 mm)

6 in.

(152.4 mm)

14 in.

2.75 in.

(69.85 mm)

10 in.

(254 mm)

10 in.

(254 mm)

10 in.

(254 mm)

Kitchen Hoods • Type I and Type II 17

Page 18

High Velocity Cartridge Filters - Rotating Vane

Method

With all the ﬁlters in place, determine the total hood exhaust volume with a rotating vane anemometer as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities.

Velocity measurements should be taken at three

locations per ﬁlter. These must be over the inlet opening as shown in Fig. 11.

Measure the velocity of each location. A digital

2.75 in. (69.85 mm) rotating vane anemometer or its equivalent is suggested. The center of the anemometer should be held 2 in. (50.8 mm) from the face of the ﬁlters as in Fig. 12. It is helpful to make brackets to keep the anemometer at the 2 in. (50.8 mm) distance and parallel to the ﬁlter. Both squareness and distance are important for accuracy.

3. Calculate the average slot velocity.

4. Calculate the CFM per linear foot by dividing the average velocity by a conversion factor listed in the following table.

5. Calculate each ﬁlter’s volumetric ﬂow rate in CFM by multiplying the average velocity for each ﬁlter by the conversion factor.

Fig. 11

1/4 Width

Fig. 12

Rotation Vane

nemometer

2 in.

(50.8 mm)

1/2 Width

Cartridge Filter Size

16 in. (400 mm) high with 4 in. (100 mm) high inlet

20 in. (500 mm) high with 4 in. (100 mm) high inlet

16 in. (400 mm) high with 7 in. (120 mm) high inlet

20 in. (500 mm) high with 7 in. (120 mm) high inlet

1/4 Width

Imperial

Conversion

Factor

1.63 1/

2.15 1/

1.24 1/

1.58 1/

1/2 Height

Inlet

Height

Filter

Height

Metric

Conversion

Factor

5.35 1/m

7.05 1/m

4.07 1/m

5.18 1/m

Example:

Measure the slot velocities in ft/min. for a 9 ft. (2.74 m) hood with four 20 x 20 in. (500 x 500 mm) ﬁlters with the standard 4 in. (101.6 mm) opening, three readings per ﬁlter.

Average Velocity =

(Imperial)

(Metric)

CFM per linear foot =

(Imperial)

(Metric)

Hood exhaust volume = CFM/linear foot (m3/hr / m) x Hood Length

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

5330

97474

= 8123 m/hr

Average Slot Velocity

Conversion Factor

444.2 ft/min.

2.15

8123 m/hr

7.05

444.2 ft/min.

= 206.6 cfm/linear ft.

= 1152 m3/hr

Filter Readings (ft/min.)

470 440 425

482 430 453

455 431 441

399 439 465

Filter Readings (m/hr)

8595 8047 7772

8815 7864 8284

8321 7882 8065

7297 8028 8504

= 206.6 x 9 ft. = 1859.4 cfm

= 1152 x 2.74 m = 3156 m3/hr

Kitchen Hoods • Type I and Type II18

Page 19

High Velocity Cartridge Filters - Shortridge Meter

With all the ﬁlters in place, determine the total hood exhaust volume with a Shortridge meter as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

• Set up the Shortridge meter. Leave all holes of

VelGrid open. Do NOT tape over holes that are not over openings. The conversion factor takes this into account.

• Position the grid over each ﬁlter. Refer to Fig. 13

• Take velocity readings for each ﬁlter.

3. Calculate each ﬁlter’s volumetric ﬂow rate as follows:

Calculate each ﬁlter’s average velocity by summing

the velocity readings and dividing by the number of readings for each ﬁlter.

Multiply the average velocity by the conversion factor

to obtain the volumetric ﬂow rate for each ﬁlter.

4. Calculate the hood’s total volumetric ﬂow rate by summing the volumetric ﬂow rate of each individual ﬁlter in the hood as calculated in Step 3.

NOTE

For best accuracy multiply the velocity of each filter by its conversion factor and sum the flow rates. Averaging the velocity measured for all filters may cause error.

Place standoff spacers against face of outlet or inlet grill, ﬁlter, coil, etc.

Maintain 1½ inch (38.1 mm) margin

Swivel bracket

Tubing connectors

Extension rods

Nominal Filter Size

(H x L)

Inches Millimeters

16 x 16 400 x 400

16 x 20 400 x 500

20 x 16 500 x 400

20 x 20 500 x 500

Pushbutton handle and plug

Handle bracket

Captive knob screws

Imperial

Conversion

Factor

Edge of outlet/inlet active face area

External read jack

1.22

1.67

1.21

1.50

Maintain 1½ inch (38.1 mm) margin

Tubing harness

Pressure input ports

Neckstrap

Metric

Conversion

Factor

.113 m

.155 m

.112 m

.139 m

Example:

Measured velocities for 20 x 20 ﬁlter = 282 ft/min. (5157 m/hr)

Flow rate for one ﬁlter =

(Imperial)

(Metric)

Conversion

Factor

= 1.50 x 282 ft/min. = 423.0 cfm

= .139 x 5157 m/hr = 717 m3/hr

Total hood ﬂow rate = (Filter 1 Flow Rate) + … + (Filter X Flow Rate)

(Imperial)

(Metric)

= 423.0 + 421.8 + 420.7 + 418.2 = 1683.7 cfm

= 717 + 717 + 715 + 711 = 2860 m3/hr

Average

Velocity

Fig. 13

1/2 width

1/2 height

Kitchen Hoods • Type I and Type II 19

Page 20

Grease-X-Tractor™ High Efﬁciency Filters or Grease Grabber™ Multi-Filtration System Rotating Vane Method

With all the ﬁlters in place, determine the total hood exhaust volume with a rotating vane anemometer as follows:

1. All cooking equipment should be off. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

Measurement should be taken at six locations per

ﬁlter. They must be over the inlet opening as shown in Fig. 14.

Measure the velocity of each location. A digital

2.75 in. (69.85 mm) rotating vane anemometer or its equivalent is suggested. The center of the anemometer should be held 2 in. (50.8 mm) from the face of the ﬁlters as in Fig. 15. It is helpful to make brackets to keep the anemometer at the 2 in. (50.8 mm) distance and parallel to the ﬁlter. Both squareness and distance are important for accuracy.

3. Calculate the average velocity for the ﬁlter.

4. Determine the ﬁlter’s conversion factor from the table.

5. Calculate each ﬁlter’s volumetric ﬂow rate in CFM by multiplying the average velocity for each ﬁlter by the conversion factor.

Fig. 14

1/4 Width

Nominal Filter Size (H x L)

Inches Millimeters

16 x 16 400 x 400

16 x 20 400 x 500

20 x 16 500 x 400

20 x 20 500 x 500

1/2 Width

Rotating Vane Anemometer

Fig. 15

Imperial

Conversion

Factor

1.31

1.65

1.23

1.65

1/4 Width

1/2 Height

2 in.

(50.8 mm)

Metric

Conversion

Factor

.122 m

.153 m

.114 m

.153 m

Example: (Imperial)

Hood Length: 7 feet 0 inches with four 20 x 20 filters.

Measure the velocities in ft/min. for each 20 x 20 ﬁlter (six readings per ﬁlter)

Filter 1

Filter 2

Filter 3

Filter 4

Average slot velocity for Filter 1 =

(repeat for each ﬁlter)

For a nominal ﬁlter size of 20 x 20, the conversion factor is 1.65

Volume for Filter 1 = Conversion Factor x Average Velocity

Total hood volume

Filter 1

Volume

= 346.0 + 377.6 + 386.9 + 378.1 =

225 201 187 210 238 197 228 222 226 237 240 220 230 245 240 250 223 219 225 265 219 245 221 200

= 1.65 ft =

346.0 cfm (repeat for each ﬁlter)

Filter 2 Volume

Filter 3

Volume

Sum of Velocity Readings Number of Readings 1258

Filter 4

Volume

= 209.7 ft/min.

x 209.7 ft/min.

1488.6 cfm

Example: (Metric)

Hood Length: 2.13 meters, with four 500 x 500 mm filters.

Measure the velocities in m/hr for each 500 x 500 mm ﬁlter (six readings per ﬁlter)

Filter 1

Filter 2

Filter 3

Filter 4

Average slot velocity for Filter 1 =

(repeat for each ﬁlter)

For a nominal ﬁlter size of 500 x 500, the conversion factor is .153

Volume for Filter 1 = Conversion Factor x Average Velocity

Total hood volume

Filter 1

Volume

= 587 + 642 + 657 + 642 =

4114.80 3675.88 3419.86

3840.48 4352.54 3602.74

4169.66 4059.94 4133.08

4334.26 4389.21 4023.36

4420.12 4480.56 4389.12

4572.00 4078.22 4005.07

4114.80 4846.52 4005.07

4480.56 4041.65 3657.60

= .153 m =

Filter 2

Volume

586.7 m3/hr (repeat for each ﬁlter)

Filter 3

Volume

Sum of Velocity Readings Number of Readings 23006 6

Filter 4

Volume

= 3834 m/hr

x 3834 m/hr

2528 m3/hr

Kitchen Hoods • Type I and Type II20

Page 21

Grease-X-Tractor™ High Efﬁciency Filters or Grease Grabber™ Multi-Filtration System Shortridge Method

With all the ﬁlters in place, determine the total hood exhaust volume with a Shortridge meter as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

• Set up the Shortridge meter. Leave all holes of

VelGrid open. Do NOT tape over holes that are not over openings. The conversion factor takes this into account.

• For 20 in. (500 mm) high ﬁlters, position the grid

as shown in Fig. 16 and 17. Average the two measurements.

• For 16 in. (400 mm) high ﬁlters position the grid as

shown in Fig. 18.

• For 20 in. (500 mm) wide ﬁlters, position the grid

over the left and right side of the ﬁlter. Average the two measurements.

• Take velocity readings for each ﬁlter.

3. Calculate each ﬁlter’s volumetric ﬂow rate as follows:

Calculate each ﬁlter’s average velocity by summing

the velocity readings and dividing by the number of readings for each ﬁlter.

Multiply the average velocity by the conversion factor

to obtain the volumetric ﬂow rate for each ﬁlter.

4. Calculate the hood’s total volumetric ﬂow rate by summing the volumetric ﬂow rate of each individual ﬁlter in the hood as calculated in Step 3.

Nominal Filter Size (H x L)

Inches Millimeters

16 x 16 400 x 400

16 x 20 400 x 500

20 x 16 500 x 400

20 x 20 500 x 500

Imperial

Conversion

Factor

1.53

2.00

2.25

3.00

Metric

Conversion

Factor

.142 m .185 m .209 m .279 m

NOTE

For best accuracy multiply the velocity of each filter by its conversion factor and sum the flow rates. Averaging the velocity measured for all filters may cause error.

Place standoff spacers against face of outlet or inlet grill, ﬁlter, coil, etc.

Maintain 1½ inch (38.1 mm) margin

Swivel bracket

Tubing connectors

Extension rods

Pushbutton handle and plug

Handle bracket

Captive knob screws

Edge of outlet/inlet active face area

Maintain 1½ inch (38.1 mm) margin

Tubing harness

Pressure input ports

External read jack

Neckstrap

Example: Measured velocities for 20 x 20 in. (500 x 500 mm) ﬁlter.

Average Slot Velocity =

(Imperial)

(Metric)

Flow rate for one ﬁlter =

(Imperial)

(Metric)

Total hood ﬂow rate = (Filter 1 Flow Rate) + … + (Filter x Flow Rate)

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

198 + 205

3021 + 3749

Conversion

Factor

= 201.5 ft/min.

3385 m/hr

Average

Velocity

= 3.0 x 201.5 ft/min. = 604.5 cfm

= .279 x 3385 m/hr = 944 m3/hr

= 604.5 + 600.3 + 592.4 + 613.3 = 2410.5 cfm

= 944 + 1020 + 1006 + 1042 = 4012 m3/hr

Fig. 16

Fig. 17

(63.5 mm)

Fig. 18

2.5 in.

14.25 in. (361.95 mm)14.25 in. (361.95 mm)

2.75 in.

(69.85 mm)

3.25 in. (82.55 mm)3.25 in. (82.55 mm)

14.75 in. (374.65 mm)14.75 in. (374.65 mm)

14.25 in. (361.95 mm)14.25 in. (361.95 mm)

2.75 in.

(69.85 mm)

2.75 in.

(69.85 mm)

2.75 in.

(69.85 mm)

Kitchen Hoods • Type I and Type II 21

Page 22

Perforated Face Supply - Rotating Vane Method

1. Hood set up.

If the make-up air unit has a temperature control, it

should be used to keep the supply air at the desired room discharge air temperature.

2. Measure velocities.

Divide the perforated face panel into a grid of equal

areas, each approximately 4 in. (101.6 mm) square.

Measure the velocity at the center of each grid

area. A digital 2.75 in. (69.85 mm) rotating vane anemometer or equivalent is suggested. The center of the anemometer should be held tight to the face of the panel and parallel to the ﬁlter. Both squareness and distance are important for accuracy. Calculate the average velocity of the panel.

3. Measure the length and height of the perforated face panel.

4. Calculate the perforated face panel volume using the following formula:

CFM = avg. velocity x length (in.) x height (in.) x 0.005

m/hr = avg. velocity x length (m) x height (m) x 0.72

5. Calculate the system’s volume by repeating the process for the remaining panels and adding the individual panel volumes together.

Filter Readings (ft/min.)

260 250 255 260 250 255 265

270 275 270 280 265 265 270

290 285 280 280 275 290 295

285 275 280 260 270 265 260

Filter Readings (m/hr)

4755 4572 4663 4755 4572 4663 4846

4938 5029 4938 5121 4846 4846 4938

5304 5212 5121 5121 5029 5304 5395

5212 5029 5121 4755 4938 4846 4755

Example: Face supply hood with three 28 inch (.711 m) perforated panels

Measured velocities in ft/min. for one perforated panel

Average Velocity =

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

260 + 250 + ... + 265 + 260

4755 + 4572 + ... + 4846 + 4755

= 270.7 ft/min.

= 4951 m/hr

Measure length and height. 28 inches (.711 m) long perforated panel by 16 inches (.406 m) high

Volume for one panel = Conversion Factor x Average Velocity x Length x Height

(Imperial)

(Metric)

= 0.005 x 270.7 ft/min. x 28 x 16 = 606.4 cfm

= 0.72 x 4951 m/hr x .711 x .406 = 1029 m3/hr

Total system volume = (Panel 1 Volume) + (Panel 2 Volume) + (Panel 3 Volume)

(Imperial)

(Metric)

= 606.4 + 614.3 + 593.8 = 1814.5 cfm

= 1029 + 1044 + 1009 = 3082 m3/hr

Kitchen Hoods • Type I and Type II22

Page 23

Short Circuit Hood Supply - Rotating Vane Method

All cooking equipment should be off. The hood exhaust should also be off.

1. Measure Velocities

Velocity measurements should be made with a digital

2.75 in. (69.85 mm) rotating vane anemometer or its equivalent.

One velocity measurement should be taken for

every 8 in. (203.2 mm) of short circuit opening length, starting tight against one edge of the opening, and ﬁnishing tight against the other edge. The anemometer should be placed at the bottom edge of the opening, ﬂush with the bottom lip. Both squareness and placement are important for accuracy.

2. Calculate the average slot velocity.

3. Calculate the volumetric ﬂow rate per linear foot by dividing the average velocity by a conversion factor of 5.52 per ft. If metric units are used, divide the average velocity by a conversion factor of 1.68 per meter.

4. Calculate the hoods supply volume by multiplying the CFM per linear foot by the total hood length.

Example: 4 ft. (1.22 m) short circuit hood (36 inch (.914 m) short circuit opening

Number of readings = 36 in. / 8 in. => 6 readings (.914 m / .2 m => 6 readings)

Average Velocity =

(Imperial)

(Metric)

1335 + 1529 + 1913 + 1780 + 1888 + 1894

CFM per linear foot =

(Imperial)

(Metric)

1014.3 ft/min.

Hood supply volume = CFM/linear foot (m

(Imperial)

(Metric)

= 183.8 x 4 ft. = 735.2 cfm

= 1026 x 1.22 m = 1252 m3/hr

Sum of Velocity Readings

Number of Readings

786 + 900 + 1126 + 1048 + 1111 + 1115

Average Slot Velocity

Conversion Factor

5.52

1723 m/hr

1.68

= 183.8 cfm/linear ft.

= 1026 m3/hr

/hr / m) x Hood Length

6086

10339

= 1014.3 ft/min.

= 1723 m/hr

For all air volume testing pertaining to energy recovery filters,

refer to Energy Recovery Installation, Operation and Maintenance Manual.

Kitchen Hoods • Type I and Type II 23

Page 24

Exhaust Air Balancing Bafﬂes

This is a guide to assist in determining if multiple hoods on one fan can be balanced to have equal static pressure. For multiple hoods on one fan to achieve their designed exhaust ﬂow, all of the hoods must have equal static pressure at their designed exhaust ﬂow.

The laws of physics force the static pressure for each branch of a duct system on one fan to always be equal. This will happen by the ﬂow rate increasing in low static branches and decreasing in high static branches until the static pressure is equal in all branches.

Checking for Balance

Every hood with exhaust air balancing bafﬂes (EABB) has a range for its static pressure. The low static pressure number (when EABB is open) in this range is given by the standard calculation for hood static and is printed on the CAPS submittal page for that hood. The high static pressure number (when EABB is closed) in this range can be found by calculating the maximum potential increase of static and adding that value to the low static pressure number.

High static pressure number = low static pressure number + maximum increase

The maximum potential increase in static is given in the graph, or can be calculated from the following formula:

Maximum Increase = 0.00000036 x (Duct velocity)

Maximum Increase in Static Pressure for Exhaust Air Balancing Baffle

4.5

3.5

2.5

1.5

Increase in Collar Staitc Pressure

0.5

500 1000 1500 2000 2500 3000 3500

(Fully Closed)

Duct Velocity FPM

Refer to the examples.

Example 1:

Hood 1: Ps = 0.58 in. wg Duct Velocity = 1900 ft/min.

Hood 2: Ps = 0.44 in. wg Duct Velocity = 1800 ft/min.

Hood 2 has the lower Ps, at 1800 ft/min. the maximum increase in Ps is 1.17. The range for Hood 2 is 0.44 to

1.61. Hood 1 is less than 1.61 so these hoods can be balanced.

Example 2:

Hood 3: Ps = 2.00 in. wg Duct Velocity = 2000 ft/min.

Hood 4: Ps = 0.44 in. wg Duct Velocity = 1500 ft/min.

Hood 4 has the lower Ps, at 1500 ft/min. the maximum increase in Ps is .81. The range for Hood 4 is 0.44 to

1.25. Hood 3 is higher than 1.25, so these hoods cannot be balanced.

NOTE

For many systems, exhaust air balancing baffles may not be needed on the hood that has the highest static pressure. The exception to this is if the individual ductwork has uneven static pressures.

NOTE

When sizing the fan, use the static pressure from the highest hood and sum the CFM from all the hoods.

Step 1: Find the hood with the lowest static pressure as shown on the CAPS submittal pages.

Step 2: Calculate the high static pressure number for this hood as instructed above.

Step 3: Compare this high static pressure number to the low static pressure number of the remaining hoods. If the remaining hood’s low static pressure number is lower than the high static pressure number calculated, then the system can be balanced; if the low static pressure number is higher than the calculated high static pressure number, then the system cannot be balanced.

Kitchen Hoods • Type I and Type II24

Page 25

Wiring Diagrams

Amerex Wiring Plan View

PRM

MICROSWITCH

INSTALLER PROVIDED JUNCTION BOXES

BASIC WIRING DIAGRAM

RED (COMMON)

YELLOW (N.O)

POWER SOURCE

BLACK (N.C.)

MANUAL RESET RELAY

ELECTRIC GAS VALVE

MANUAL RESET

RELAY

MICROSWITCH

NOTE: DO NOT USE YELLOW WIRE ON MICROSWITCH IN NORMAL INSTALLATION. THE YELLOW WIRE IS TO BE USED ONLY FOR EXTINGUISHER ALARM, LIGHTS, CIRCUITS, ETC.

BASIC WIRING DIAGRAM

MANUAL RESET RELAY

RED (COMMON)

YELLOW (N.O)

MICROSWITCH

NOTES:

1. DENOTES FIELD INSTALLATION

2. DENOTES FACTORY INSTALLATION

3. GAS VALVE: UL LISTED ELEC TRICALLY-OPERATED SAFETY VALVE FOR NATURAL OR LP GAS AS NEEDED OF APPROPRIATE PRESSURE AND TEMPERATURE RATING, 110V/60HZ OR AMEREX GAS VALVES, PN 12870, 12871, 12872, 12873, 12874, 12875 AND 12876.

4. K1a AND K1b ARE N.0. WHEN K1 IS DE-ENERGIZED.

120V/60HZ

BLACK (N.C.)

K1b

GAS VALVE

CURRENT DRAW MAX: 8A RESISTIVE 8A INDUCTIVE 120VAC

PUSHBUTTON SWITCH

GAS VALVE

SEE NOTE 3

Kitchen Hoods • Type I and Type II 25

Page 26

Ansul Wiring Plan View

Snap-Action Switches may be wired as shown. Typical examples shown.

Equipment

120 VAC

Electric gas valve - If reset relay is used, see option A or B at right. Mechanical gas shut off valve does not require electrical connection.

Alarms

Input

Fans

120 VAC N

Input

Power to cooking equipment

Shunt Trip Breaker

Input

Voltage Free Contacts for Building Alarm(s)

Power to fan(s)

Fan Starter

Manual Reset Relay Part No. 426151

Black

GND

Red

Brown

Gas Valve See Note 3

Reset

Relay Coil

6 9 3

4 7 1

Electrical Rating 1/3 HP, 10 AMP, 120 VAC 1/2 HP, 10 AMP, 240 VAC 13 AMP, 28 VDC

Note:

1. Denotes ﬁeld installation.

2. Denotes factory installation.

3. Gas Valves: “UL Listed electrically-operated safety valve for natural or LP gas as needed, of appropriate pressure and temperature rating, 110V/60Hz” or Ansul gas valves.

4. Do not use black wire on snap-action switch in normal installation. Black wire may only be used for extraneous alarm, light circuits, etc.

Power

Indicator

Screw

Ansul Snap-Action Switch Part No. 423878

Switch contacts shown with Ansul Automan in the cocked position

110 VAC/60Hz

L2 Neutral L1 Hot

Manual Switch

If prohibited by local codes, do not shut down exhaust fans with this method of wiring.

Kitchen Hoods • Type I and Type II26

Page 27

Overall Wiring Plan View for Kitchen Systems with Make-Up Air Control Centers

In this arrangement, single-point power to the make-up air (MUA) unit is fed to each individual exhaust fan disconnect from exhaust fan starters within the MUA control center. This arrangement can be used for constant volume systems only. The diagram below is generic. To see your job speciﬁc wiring requirements, refer to the wiring diagrams provided with the package.

TYPICAL MUA FAN

DISCONNECT

SWITCH IN CONTROL

CENTER

WITH CONTROL CENTER

TYPICAL

EXHAUST

FAN

OPTIONAL

DISCONNECT

(FIELD OR FACTORY

INSTALLED)

TYPICAL

EXHAUST

FAN

Fan power feeds

to be field wired to

respective exhaust starters

located in MUA control center.

120 VAC

FOR LIGHTS

(1400W MAX)

D. UDS E. Hood F. WWCP

LIGHT SWITCH

LABEL DESCRIPTION

M XFCC UDS WWCP

FACTORY WIRING FIELD WIRING

Motor Kitchen Fan Control Center Utility Distribution System Water Wash Control Panel

FROM CIRCUIT BREAKER FOR EXHAUST AND MUA FANS

FROM 120VAC 15A CIRCUIT BREAKER FOR LIGHTS

FROM 120VAC 15A CIRCUIT BREAKER FOR CONTROLS

These components may

be mounted in a hood

mounted cabinet or

on a wall near the hood.

Any other components that need electrical signals during a

fire (shunt trips, alarms, etc.) will require connections to fire

suppression micro-switches/contacts. The fire suppression

system control is not an electrically-rated box, and

therefore no electrical connection can be made inside.

TEMP

INTERLOCK

(STAND ALONE)

24VAC MUA CONTROL WIRE

FIRE

SUPPRESSION

SYSTEM

CONTROL

TYPICAL HOOD

Typical Light and Fan Switch Locations:

A. XFCC

B. Utility Cabinet

C. Wall (Shipped Loose)

Overall Wiring Plan View for Kitchen Systems with Kitchen Fan Control Centers

This arrangement requires individual power connections for each supply and exhaust fan from remote circuit breakers through the fan starters in the Kitchen Fan Control Center (XFCC) or variable frequency drives in the Variable Volume Control Package. This arrangement can be used for either constant volume or variable volume systems. The diagram below is generic. To see your job speciﬁc wiring requirements, refer to the wiring diagrams provided with the package.

TYPICAL MUA FAN

WITH CONTROL CENTER

NOTE:

Make-Up Air fan will

typicallly have starters in MUA

only. Control wiring must be run

to Kitchen Fan Control Center

or VAV System.

TYPICAL

EXHAUST

FAN

OPTIONAL

DISCONNECT

(FIELD OR FACTORY

INSTALLED)

TYPICAL SUPPLY FAN

DISCONNECT

SWITCH IN CONTROL

CENTER

FROM CIRCUIT BREAKER FOR MUA

FROM CIRCUIT BREAKER FOR SUPPLY FAN

FROM CIRCUIT BREAKER FOR EXHAUST FAN

FROM 120VAC 15A CIRCUIT BREAKER FOR CONTROLS

FROM 120VAC 15A CIRCUIT BREAKER FOR LIGHTS

These components may

be mounted in a hood

mounted cabinet or

on a wall near the hood.

TO APPLIANCE SHUNT TRIP BREAKER (OPTIONAL)

TO ELECTRIC GAS VALVE/RESET RELAY (IF APPLICABLE)

TO BUILDING ALARM (IF APPLICABLE)

AUTO FAN CONTROL

CENTER OR VAV SYSTEM

FIRE

SUPPRESSION

SYSTEM

CONTROL

TYPICAL HOOD

Typical Light and Fan Switch Locations:

A. AFCC B. Utility Cabinet C. Wall (Shipped Loose)

D. UDS E. Hood F. WWCP

24VAC MUA CONTROL WIRE

FACTORY WIRING FIELD WIRING

LABEL DESCRIPTION

Motor Auto Fan Control Center

AFCC

Utility Distribution System

UDS

Water Wash Control Panel

WWCP

Kitchen Hoods • Type I and Type II 27

Page 28

Overall Wiring Plan View for Switch Panels

The diagrams below show typical wiring for combined exhaust and supply switching when the switches are shipped loose for remote mounting, and for hood mounted switches.

The diagram shows how to wire the exhaust and supply fan starters to the switches and ﬁre suppression contact. Typically, supply fans will be turned off and exhaust fans will be turned on (or continue to run) in the

Shipped Loose Hood Mounted

TYPICAL WIRING FOR COMBINED EXHAUST & SUPPLY SWITCHING (SHIPPED LOOSE)

FACTORY WIRING FIELD WIRING

LABEL DESCRIPTION

Normally-open

Normally-closed

Common

COM

Motor Starter

STR

Overload

FAN STARTERS PROVIDED

BY OTHERS

VOLTAGE FOR LIGHTS

J-BOX ON

TOP OF

HOOD

120 VAC

WHITE

BLACK

CONTROL VOLTA GE

SUP FAN STR

EXH FAN STR

FIRE SUPPRESSION

COM

MICRO-SWITCH/CONTACTS

SUPPLY FAN

CONTACT

CONTROL VOLTA GE

SUP

HTR

COOL

CTRL

event the ﬁre system is activated. The ﬁre suppression micro-switch is provided as part of the ﬁre suppression system and is normally mounted in the ﬁre system control box.

Wiring examples for use when a control panel is not provided as part of the kitchen package.

TYPICAL WIRING FOR COMBINED

EXHAUST & SUPPLY SWITCHING (HOOD MOUNTED)

FACTORY WIRING FIELD WIRING

LABEL DESCRIPTION

Normally-open Normally-closed

Common

COM

Motor Starter

STR

Overload

FAN STARTERS PROVIDED

BY OTHERS

VOLTAGE FOR LIGHTS

J-BOX ON

TOP OF

HOOD

WHITE

120 VAC

BLACK

NOTE

CONTROL VOLTA GE

SUP

EXH

FAN

STR

BLACK

FIRE SUPPRESSION

COM

MICRO-SWITCH/CONTACTS

SUPPLY FAN

CONTACT

CONTROL VOLTAGE

RED

BROWN

ORANGE

SUP

HTR

COOL

CTRL

J-BOX ON TOP OF HOOD

PURPLE

YELLOW

HOOD LIGHTS

Circuit Diagrams

Single Throw

Double Throw

Center Off

Single Pole

OFF ON

ON (NC)

ON (NO)

OFF

Series Circuit

FANSLIGHTS

SWITCHES

OFF ON

ON (NC)

ON (NO)

HEAT/COOL

HOOD LIGHTS

Double Pole

OFF ON

OFF ON ON

ON (NC) ON (NC)

ON (NO) ON (NC)

ON (NO) ON

OFF

ON ON

OFF

OFF ON

OFF

ON (NO)

ON (NC)

ON (NO)

Parallel Circuit

FANSLIGHTS

SWITCHES

HEAT/COOL

Normally

Open

Contacts

Normally

Closed

Contacts

Kitchen Hoods • Type I and Type II28

Off if both are not activated

Off if either are not activated

On if both are activated

On if both are not activated

Off if either are not activated

Off if both are activated

Off if both are not activated

On if either is activated

On if both are activated

On if either is activated

Off if either not activated

Off if both are activated

Page 29

Maintenance

FIG. 17

REMOVABLE AIR DIFFUSERS

Daily Maintenance

1. Wipe grease from exposed metal surfaces on the hood interior using a clean, dry cloth.

2. Visually inspect the ﬁlters or cartridges for grease accumulation.

3. Remove grease cup, empty contents and replace cup.

Weekly Maintenance

1. Remove the grease ﬁlters or cartridges and wash in dishwasher or pot sink.

Note: Filters installed over heavy grease

producing equipment may require more frequent cleaning. See Filter Washing Frequency Guide, page 31.

2. Before replacing ﬁlters, clean the interior plenum surfaces of any residual grease accumulations.

Periodic Maintenance

1. Painted hood exterior surfaces should be cleaned with a mild detergent solution.

2. Stainless steel hood exterior surfaces should be cleaned with a mild detergent and then polished with a good grade stainless steel polish to preserve the original luster.

Note: Never use abrasive cleaners or chemicals

on hood surfaces. Never use chlorine based cleaners or iron wool pads to clean the hood. They may scratch or mar the material. Always rub with the grain of the stainless.

3. To maintain optimum performance of your hood and fan, duct cleaning should be performed as often as the application and code requires.

4. Recaulk the hoods with an NSF Approved silicone caulk, (GE SCS1009 or its equivalent) as needed.

5. Inspect the supply air discharge portion on external supply plenums to ensure the airstream is free from debris or other blockage.

Condensate Hood Bafﬂe Installation, Fig. 19 and 20

1. Grasp the bafﬂe with drain holes facing down and lift into the hood. For short hoods with only one bafﬂe, it may be necessary to turn the bafﬂe slightly diagonally to ﬁt it past the drain channel.

2. After the bafﬂe clears the drain channel of the hood, turn the bafﬂe so it is lined up with the upper hanger in the hood.

3. Hook the upper channel of the bafﬂe over the upper hanger of the hood and set the lower edge of the bafﬂe into the condensate gutter. Repeat until all bafﬂes are installed in the hood.

4. Center the bafﬂe from side to side in the hood.

Fig. 19 - CORRECT

UPPER

HANGER

UPPER HANGER

CONDENSATE GUTTER

Fig. 20 - INCORRECT

UPPER

HANGER

UPPER HANGER

CONDENSATE

UPPER HANGER

GUTTER

Air Diffusers

The air diffusers, located at the bottom of the back supply will need to be cleaned as often as the application dictates. Inspect periodically to determine the cleaning schedule.

1. To clean the air diffusers, unfasten the screws. Remove the air diffusers from the back supply unit and wash in the sink or dishwasher.

2. Refasten with the stainless steel screws.

Grease Grabber™ Filter Installation

NOTE

Never install the second stage filter in the front filter channel. The second stage filter must be installed behind a UL Classified Grease-X-Tractor™ primary filter.

1. Slide the top edge of the second stage ﬁlter into the top rear ﬁlter channel; Fig. 21.

Fig. 21

Kitchen Hoods • Type I and Type II 29

Page 30

2. Lifting the lower edge of the ﬁlter past the grease trough, continue to push the top of the ﬁlter into the channel.

3. When the ﬁlter is even with the bottom rear

Fig. 22

ﬁlter channel, set the ﬁlter into the channel; Fig. 22.

4. Slide the ﬁlter to one end of the hood and repeat until all the ﬁlters are installed. Make sure the ﬁlters are placed tightly together with no

Fig. 23

visible gaps.

5. Install the Grease-X-Tractor™ primary ﬁlters in the same manner using the front ﬁlter channel. (Fig. 23)

Grease Grabber™ Filter Cleaning

Step 1 Remove the front row of Grease-X-Tractor™

ﬁlters shown in 1A. Begin by removing the middle ﬁlter(s) ﬁrst (1B), then slide the outer ﬁlters toward the hood center and continue removing the ﬁlters.

1A 1B

Grease-X-Tractor™ ﬁlters, ﬁrst row of ﬁlters

Grease Grabber™ ﬁlters, second row of ﬁlters

Step 2 Remove the Grease Grabber™ ﬁlters, starting

in the middle of the hood: (2A) grab the handles on either side and lift the ﬁlter up, (2B) pull the bottom of the ﬁlter toward yourself, (2C) lower the ﬁlter out of the hood.

Repeat this process for each ﬁlter. The ﬁlters

that are on the ends will have to be slid toward the middle and then lifted out.

Slide ﬁlter up

Pull ﬁlter down

Pull bottom of ﬁlter towards yourself

Step 3 Frequent Maintenance

NOTE

Required washing frequency is dependent on type of cooking and quantity of food cooked.

- Remove ﬁlters from hood and place each ﬁlter in a whirlpool sink or dishwasher.

- If using a whirlpool sink, cycle for 10 minutes. Use standard dish wash soap. (3A)

- If using a dishwasher, cycle it three times to ensure all grease is removed. (3B)

- If using standard sink, cover with hot water and degreaser and soak for two hours. Rinse after soaking.

3A 3B

Whirlpool sink method Dishwasher method

NOTE

For hoods with large quantities of ﬁlters, it is acceptable to wash three to four ﬁlters each day, cycling all of the ﬁlters in three days.

NOTE

The beads will discolor. Standard cooking will turn the beads yellow in color. Open ﬂame cooking will cause the beads to blacken. Neither affects the performance of the ﬁlters.

Periodic Inspection

- Inspect ﬁlter fasteners. Verify they are not loose or missing.

- Each ﬁlter may be soaked in hot soapy water for two hours once a month prior to washing if grease buildup is found.

- Test for grease build-up by running water through the ﬁlter. If water runs freely and no air gaps are in the beaded pack, the ﬁlter is in working condition.

- Inspect the ﬁlters by holding it up to a light. Light shining through more than six holes in a group indicates ﬁlter damage.

- For ﬁlter replacement, call 1-800-355-5354

Step 4 Replace Grease Grabber™ ﬁlters in hood. Do

Step 2 in reverse order (2C, then 2B, then 2A).

Step 5 Replace the front Grease-X-Tractor ﬁlters. Do

Step 1 in reverse. Be sure to install ﬁlters in the ends of the hood ﬁrst, then install the ﬁlters in the middle of the hood (1B, then 1A).

CAUTION

To prevent damage to ﬁlter media, do not wash second stage ﬁlters in detergents that contain hydroxides such as sodium hydroxide or potassium hydroxide.

Kitchen Hoods • Type I and Type II30

Page 31

Filter Washing Frequency Guide

NOTE

Standard cooking will turn the beads yellow in color. Open flame cooking will cause the beads to blacken. Neither affects the performance of the beads.

Preference

Best

Washing Equipment

Type Temp.

Commercial

Grade Dish

Washer

180º F

Minimum

Low Temp.

Dish Washer

140º F

Chemical

Sanitizer

Cooking

Equipment

Chemical

Griddle

Fryer Weekly 2 cycles Twice a week, 1 cycle

Charbroiler Daily 2 cycles Daily, 2 cycles

Dish Washer

Detergent

Wok Daily 2 cycles Daily, 2 cycles

Griddle

Fryer Weekly 3 cycles Twice a week, 2 cycles

Charbroiler Daily 4 cycles Daily, 2 cycles

Dish Washer

Detergent

Wok Daily 4 cycles Daily, 2 cycles

CAUTION

To prevent damage to filter media, do not wash second stage filters in detergents that contain hydroxides such as sodium hydroxide or potassium hydroxide.

Grease Grabber™ Filter

Frequency

Required

Time or

Cycles

Every 3 days 2 cycles Every 3 days, 2 cycles

Every 3 days 3 cycles Every 3 days, 2 cycles

Bafﬂe Filter or

Grease-X-Tractor™

Wash Frequency

Worst

Power Wash

Sink (Whirlpool)

with Heater

Power Wash

Sink (Whirlpool)

without Heater

Pot Sink

with Heater

Rinse with

sprayer after

soaking.

Pot Sink

no Heater

Rinse with

sprayer after

soaking.

180º F

Minimum

140º F

180º F

140º F

Griddle

Fryer Weekly 10 minutes Twice a week, 5 minutes

Charbroiler Daily 15 minutes Daily, 5 minutes

Pot & Pan Detergent

Every 3 days 10 minutes Every 3 days, 5 minutes

Wok Daily 15 minutes Daily, 5 minutes

Griddle

Fryer Weekly 15 minutes Twice a week, 5 minutes

Charbroiler Daily 25 minutes Daily, 10 minutes

Pot & Pan Detergent

Every 3 days 15 minutes Daily, 5 minutes

Wok Daily 25 minutes Daily, 10 minutes

Daily

Griddle

Pot & Pan

Fryer Every 2 days 1 hour

Charbroiler Daily 2 hours

Detergent

and/or

Degreaser

Wok Daily 2 hours

Every 2 days 1 hour

Soak 10 minutes, then scrub with

scour pad and bottle brush.

Daily

Soak 5 minutes, then scrub with

scour pad and bottle brush.

Daily

Soak 10 minutes, then scrub with

scour pad and bottle brush.

2 hours

Griddle

Daily

Commercial

Fryer Every 2 days

Grade Kitchen

Degreaser

Change hot water

every 30 minutes

2 hours

Change hot water

every 30 minutes

Soak 10 minutes then scrub with

Daily

scour pad and bottle brush.

Charbroiler Not Recommended

Wok Not Recommended

Kitchen Hoods • Type I and Type II 31

Page 32

Troubleshooting

Problem: Exhaust fan is not operating or is not operating at design levels.

Is the fan receiving power? Replace fuses, reset circuit breakers, check disconnect.

Is the belt loose or broken? Replace or tighten belt.

Is the fan rotating in correct direction? Have the electrician correctly wire the fan.

Is the make-up air operating?

Does the airﬂow need to be increased? Adjust or replace pulleys to increase fan RPM, install a larger motor.

Does the fan vibrate?

Problem: Hood is full of smoke. There is smoke coming out of the edges of the hood.

Is the fan operating at design levels? See exhaust fan troubleshooting section.

Is the fan correctly sized?

Are the ﬁlters in good condition? Clean ﬁlters, replace damaged ﬁlters, properly position ﬁlters.

Is there sufﬁcient make-up air?

(Kitchen should be in a slight negative but not excessive. Check to see if there is a strong draft through an open door).

Does the current cooking equipment match the original design?

Are there multiple hoods on one fan?

Are there closed dampers in the duct? Open dampers.

Is the ductwork complex or too small? Change to a higher static fan, modify the ductwork.

Is the ductwork obstructed? Clear obstruction.

Is this a short circuit hood? Turn off or reduce the amount of air supplied to short circuit.

Problems with make-up air may interfere with the exhaust fan. Check the manufacturer’s installation manual.

Clean the fan wheel/blade, replace fan wheel if damaged, check for loose bolts, check for broken or damaged components, check for rags and other foreign objects.

Refer to test and balance report, design speciﬁcations and fan curves; have an electrician check the motor amperage; try removing the ﬁlter temporarily to see if capture improves. (Make sure to replace ﬁlter to prevent risk of ﬁre!); switch to different ﬁlters with lower static pressure.

Check make-up air unit, increase make-up air, make-up air should be evenly distributed throughout the kitchen.

Adjust or replace fan to match the cooking equipment load.

One hood may be over exhausting and the other hood not drawing enough. Restrict second hood to help problem hood.

Problem: Smoke blows away before reaching the bottom of the hood.

Are there cooling fans directed at the hood or cooking equipment?

Are there ceiling diffusers directing air at the hood?

Are there open windows or doors? Close windows and doors.

Are there cross drafts or other drafts in the kitchen?

Is the hood near a main walkway?

Are there pass-thru windows near the hood?

Is this an air curtain hood? Turn off or reduce the amount of make-up air.

Is the make-up air part of the hood or an attached plenum?

Turn off or redirect fans.

Move diffusers to more neutral area or replace with a diffuser that directs air away from the hood.

Find source of the draft and eliminate, add side skirts to hood (test with cardboard; use stainless for permanent side skirts); increase the amount of overhang on the spillage side; add a 6 in. (152.4 mm) lip around the base of the hood (test with cardboard; use stainless for permanent side skirts); make-up air should be spread out evenly through the kitchen.

Add side skirts to hood (test with cardboard ﬁrst); increase the amount of overhang on spillage side.

Adjust amount and locations of make-up air to eliminate drafts through the passthru windows.

Try turning off or reducing the amount of make-up air; block off portions of the supply to direct air away from the problem area (test with cardboard).

Kitchen Hoods • Type I and Type II32

Page 33

Troubleshooting

Problem: Pilot lights are being blown out or cooking equipment is being cooled by make-up air.

Try turning off or reducing the amount of make-up air; block off portions of the

Are there drafts from make-up air?

Problem: Cold air can be felt by the cook at the hood.

Is this a short circuit hood? Turn off or reduce the amount of air supplied to short circuit.

Is this an air curtain hood? Turn off or reduce the amount of air supplied to the air curtain; heat the supply air.

Is the make-up air part of the hood or an attached plenum?

Problem: The kitchen gets hot.

Is the hood capturing?

Is this an air curtain hood? Turn off or reduce the amount of air supplied to the air curtain.

Is the make-up air part of the hood or an attached plenum?

Problem: Cooking odors in the dining area.

Is the hood capturing?

Is there a draft through doors between the kitchen and dining area?

supply to direct air away from the problem area (test with cardboard ﬁrst); remove any obstructions in front of supply that directs air toward cooking equipment.

Try turning off or reducing the amount of make-up air; heat the supply air.

Hood is not drawing enough air, see sections on fan performance and hood capture.

Try turning off or reducing the amount of make-up air; cool the supply air.

Hood is not drawing enough air, see sections above on fan performance and hood capture.

Decrease make-up air in the kitchen; increase exhaust air through hood.

Problem: Grease is running off the hood.

Is there grease on top of the hood? Exhaust duct is not correctly welded.

Is the caulk missing or damaged? Clean problem area and recaulk.

Is the grease cup inserted properly? Put grease cup back in place.

Problem: Hood is noisy.

Is the fan running in the correct direction? See exhaust fan troubleshooting section.

Are the ﬁlters in place? Replace missing ﬁlters.

Is the hood over exhausting? Slow down fan (see exhaust fan troubleshooting section)

Before calling your manufacturer’s representative to report a problem, have the following information available:

1. Review / summary of troubleshooting section in installation operation manual.

2. Hood model and serial number.

3. Current cooking equipment line-up.

4. Size of hood (length, width and height).

5. Island or wall conﬁguration.

6. Multiple hoods on one fan.

7. Nature of spillage (one end; all around the edges).

9. Height hood is mounted above ﬁnished ﬂoor.

10. How make-up air is brought into the kitchen (hood, ceiling diffusers, separate plenum).

11. Is exhaust system controlled by a variable volume system?

12. Is the fan noisy?

13. Photos or videos of the issue/problem may be helpful.

8. Does the smoke make it to the hood?

Kitchen Hoods • Type I and Type II 33

Page 34

Replacement Parts

FILTERS

Part

Number

457626 16 x 16 Aluminum Bafﬂe Filter

457628 16 x 20 Aluminum Bafﬂe Filter

457632 20 x 16 Aluminum Bafﬂe Filter

457634 20 x 20 Aluminum Bafﬂe Filter

457627 16 x 16 Stainless Steel Bafﬂe Filter

457629 16 x 20 Stainless Steel Bafﬂe Filter

457633 20 x 16 Stainless Steel Bafﬂe Filter

457635 20 x 20 Stainless Steel Bafﬂe Filter

851656 16 x 16 High Velocity Cartridge Filter

851657 16 x 20 High Velocity Cartridge Filter

851659 20 x 16 High Velocity Cartridge Filter

851660 20 x 20 High Velocity Cartridge Filter

851703 16 x 16 Grease-X-Tractor™ Aluminum Filter

851704 16 x 20 Grease-X-Tractor™ Aluminum Filter

851706 20 x 16 Grease-X-Tractor™ Aluminum Filter

851707 20 x 20 Grease-X-Tractor™ Aluminum Filter

851709 16 x 16 Grease-X-Tractor™ SS Filter

851710 16 x 20 Grease-X-Tractor™ SS Filter

851712 20 x 16 Grease-X-Tractor™ SS Filter

851713 20 x 20 Grease-X-Tractor™ SS Filter

458763 16 x 16 Flame Gard® 1 Bafﬂe Filter

458764 16 x 20 Flame Gard® 1 Bafﬂe Filter

454878 20 x 16 Flame Gard® 1 Bafﬂe Filter

454879 20 x 20 Flame Gard® 1 Bafﬂe Filter

852879 20 x 16 Grease Grabber™ Second Stage Filter

852878 20 x 20 Grease Grabber™ Second Stage Filter

852881 16 x 16 Grease Grabber™ Second Stage Filter

852880 16 x 20 Grease Grabber™ Second Stage Filter

Filter Description (Height x Width)

SWITCHES

Part

Number

850551 Light Switch Only

851776 Fan Switch Only

851777 Light Switch & Fan Switch ( 2 switches)

851778 Fan Switch & Heat Switch (2 switches)

851779 Exhaust, Fan & Supply Switch (2 switches)

851780 Light, Fan & Heat Switch (3 switches)

851781 Light, Exhaust, Supply Separate Switch (3 switches)

851782 Exhaust, Supply, Heat Separate Switch (3 switches)

851783 Light, Exhaust, Supply, Heat Separate Switch (4 switches)

851784 Fan Switch & Temper (3 position) (2 switches)

851510 Light, Fans, & Temper (3 position) (3 switches)

851511 Exhaust, Supply, & Temper (3 position) (3 switches)

851512 Light, Exhaust, Supply, & Temper (3 position) (4 switches)

851618 Automatic Fire Damper Test Switch

Description

MISCELLANEOUS

Part

Number

451131 Grease Cup

453498 Glass Globe for hood lights (clear)

851744 Grease Extractor Filter Removal Tool

851834 Bafﬂe Filter Removal Tool

851747 High Velocity Cartridge Filter Removal Tool

Description

REGISTERS

Part

Number

452700 24 x 8 Aluminum Single Deﬂection H-OB

452701 36 x 8 Aluminum Single Deﬂection H-OB

452702 36 x 8 Aluminum Single Deﬂection H-OB

452703 44 x 8 Aluminum Single Deﬂection H-OB

453796 24 x 12 Aluminum Single Deﬂection H-OB

453797 36 x 12 Aluminum Single Deﬂection H-OB

453798 38 x 12 Aluminum Single Deﬂection H-OB

453799 44 x 12 Aluminum Single Deﬂection H-OB

452729 24 x 8 Aluminum 38° Fixed Blade RA-OB

452730 30 x 8 Aluminum 38° Fixed Blade RA-OB

452731 36 x 8 Aluminum 38° Fixed Blade RA-OB

452732 38 x 8 Aluminum 38° Fixed Blade RA-OB

452733 44 x 8 Aluminum 38° Fixed Blade RA-OB

Kitchen Hoods • Type I and Type II34

Description

Page 35