Avtec VDD-P, CHINOOK Installation Manual

OPERATORS MANUAL

This manual provides
Installation & Operating instructions for

NOTIFY CARRIER OF DAMAGE AT ONCE.

It is the responsibility of the consignee to inspect the
container upon receipt of same and to determine
the possibility of any damage, including concealed
damage. Avtec suggests that if you are suspicious
of damage to make a notation on the delivery re­ceipt. It will be the responsibility of the consignee to
file a claim with the carrier. We recommend that you
do so at once.

Information contained in this document is known to be
current and accurate at the time of printing/creation.
Unified Brands recommends referencing our product line
websites, unifiedbrands.net, for the most updated product
information and specifications.

P/N OMANUAL_CVVS-08/06

1055 Mendell Davis Drive

Jackson, MS 39272

888-994-7636, fax [phone]

avtecind.com

Table of Contents

Installation Requirements for Avtec Ventilation Hoods ........................................ page 4

Canopy Hoods ........................................................................................................ page 4

Low Side Wall Ventilators ...................................................................................... page 5

Pizza Oven Hoods ................................................................................................. page 5

Exhaust Fans & Ducts ........................................................................................... page 6

Fresh Air Supply Fans ............................................................................................. page 6

Hoods with Air Volume Controllers - Adjustment Instructions .............................. page 7

Side Skirts .............................................................................................................. page 7

Top Enclosure Panels ............................................................................................. page 7

Stainless Steel Wall Panels - Insulated Wall Panels - Single Thickness Wall Panels ...... page 8

Operation Instructions Start-Check-Balance ......................................................... page 9

Direct Draw Hoods ............................................................................................... page 9

Make-Up Air Hoods ............................................................................................. page 9

Final Air Balance Make-Up Air Hoods ........................................................... page 10

SAFETY PROCEDURES

• Do not attempt to service this unit yourself as removing covers may cause
unnecessary exposure to dangerous voltage.

• Never connect the unit to a power source while standing in water. Wet hands
and wet oors should be avoided when connecting any electrical appliance to
a power outlet.

• Fans may have multiple power connections. Make sure all fans are isolated
from power prior to performing maintenance.

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In addition, all Avtec food service
equipment is backed by some of the
best warranties in the foodservice
industry and by our professional staff of
service technicians.

Retain this manual for future reference.

NOTICE: Due to a continuous program of product improvement, Avtec

reserves the right to make changes in design and specications without

prior notice.

NOTICE: Please read the entire manual carefully before installation. If

certain recommended procedures are not followed, warranty claims will

be denied.

MODEL NUMBER

SERIAL NUMBER

INSTALLATION DATE

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Installation Instructions

HOOD FACE

T-MOLDING

C-CHANNEL

INSTALLATION REQUIREMENTS

FOR ALL AVTEC CHINOOK

VENTILATION HOODS

CANOPIES

Avtec CHINOOK ventilation hoods are provided with punched hanging brackets de­signed to receive 1/2" threaded rod with a 1/2" nut and washer. Supporting rods must be

connected to all factory installed brackets. Recommended hanging height is 6’-6” above
nished oor for canopies. Low side wall ventilators should be installed directly upon
a Avtec base or on a re rated wall. If wall mounted, the bottom of the vent side panel
should be 3’ above nished oor.

ALL AVTEC VENTILATION SYSTEMS MUST BE INSTALLED IN ACCOR-

DANCE WITH NFPA-96, REMOVAL OF SMOKE AND GREASE LADEN

VAPORS FROM COMMERCIAL COOKING EQUIPMENT.

1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.

2. Move crated hood to location of installation and very carefully uncrate hood.

3. Raise hood to proper hanging height.

4. Suspend hood from adequate roof supports using 1/2" threaded rods with nuts
and washers (See Fig. 1).

5. Level hood left to right and front to back.

6. Brackets are provided for hoods which are to be installed end to end or back to back.
Bolt brackets together using 3/8" bolt through holes provided (See Fig. 2).

Figure 1

7. Install C channel where the ends of the hood meet and install T moldings on front

face of hoods where they join. High temperature silicone can be used to install
channel and T moldings (See Fig. 3).

8. For make-up air hoods, the supply collar with built-in UL listed re damper and
air volume damper must be installed per instructions on collar.

9. Provide a removable service door in supply duct near re damper (See Fig. 5).

Figure 3Figure 2

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Installation Instructions

INSULATED

SUPPLY DUCT

FIRE DAMPER &

VOLUME CONTROL

DAMPER

FLUID WELD

EXHAUST DUCT

ACCESS

PANEL

* 36" ABOVE FINISHED

FLOOR

SCREW FOR BASE
MOUNT
(BOTH SIDES)

SCREW
FOR
WALL
MOUNT

LOW SIDE WALL

VENTILATORS

PIZZA OVEN HOODS

DECK OVEN INSTALLATION

(MODEL VPO)

1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.

2. Move crated hood to location of installation and very carefully uncrate vent.

3. If vent is base mounted, base must be installed and leveled front to back and left

to right.

4. Place vent on base. Secure vent to base by screwing side walls of vent to base

(See Fig. 4).

5. If vent is wall mounted, place vent on wall, level front to back and left to right, then
bolt metal hanging bracket located on top of hood to wall (See Fig. 5).

6. Bottom of ventilator should be 36" above nished oor (See Fig. 4).

7. Fluid weld exhaust duct to hood exhaust duct collar (See Fig. 5).

8. For make-up air ventilators, the supply collar with built-in UL listed re damper
and air volume damper must be installed per instructions on collar.

9. Attach air supply duct work to supply collar. DO NOT SCREW INTO
FIRE DAMPER.

1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.

2. Move crated hood to location of installation and very carefully uncrate vent.

3. Place hood directly on top of pizza oven.

PIZZA OVEN INSTALLATION

(MODEL VCP)

CONVEYOR

1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.

2. Move crated hood to location of installation and very carefully uncrate vent.

3. Suspend hood from adequate roof supports using 1/2" threaded rods and nuts, and
washers (See Fig.1).

4. Hood should be hung no more than 1/2" above top of oven.

5. Install exhaust duct from hood exhaust collar to exhaust fan and curb.

Figure 4

Figure 5

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Installation Instructions

HINGE KIT

GREASE TERMINATOR
OR
GREASE TROUGH

EXHAUST DUCT
ALL WELD
CONSTRUCTION

EXHAUST DUCT IS FLUID
WELDED TO COLLAR

CEILING

40" MINIMUM

EXHAUST
DUCT IS
FLUID
WELDED
TO
COLLAR

GREASE
TERMINATOR
OR
GREASE TROUGH

CEILING

EXHAUST DUCTALL WELD
CONSTRUCTION

HING

40" MINIMUM

10' - 0" MINIMUM

Figure 6

EXHAUST FAN & DUCT

(See Fig. 6)

1. Check all local codes prior to installation.

2. All exhaust fans are supplied with a hinge kit, grease box and disconnect switch.

3. The exhaust fan curb should be installed directly above the hood if possible.
Always maintain the shortest duct run possible.

4. Cut hole and seal exhaust fan curb to roof.

5. Place exhaust fan on curb.

6. Install hinges and airline cable on exhaust fan cap and metal curb. Remember to
leave ample room for fan to tilt back. Fan will remain in tilted back position.

7. Install grease collection box on side of fan that has grease tube discharge.

8. The exhaust duct must be constructed of 16 gauge carbon steel or 18 gauge
stainless steel. All seems must be uid welded.

9. A duct transition should be provided below the exhaust fan inlet.

10. The exhaust duct must be uid welded to hood collar.

11. Make all necessary electrical connections and check fan for proper rotation.

NOTE: Fan will exhaust air running in wrong direction.

Figure 7

6

FRESH AIR SUPPLY FAN

(See Fig. 7)

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1. Check all local codes prior to installation.

2. Supply fan inlet must be located a minimum 10’ from the exhaust fan. If 10" is
not possible a 3’ vertical separation may* be acceptable.

3. Cut and seal supply fan curb to roof.

4. Duct shall be constructed of 22 or 24 gauge steel. Insulated duct material should be

used to eliminate frost and/or condensation.

5. Duct shall be sized to provide air velocities not exceeding 1200 FPM.

6. A volume control damper, provided in the duct just above the supply collar that
contains the UL listed re damper, should be properly set to supply CFM required.

7. If the hood is provided without the supply collar installed, it must be installed per

the instructions provided on the collar.

8. Carefully place the supply fan on roof curb. Face supply fan inlet away from
prevailing winter wind. Electrical back draft damper is recommended in cold climates.

9. Bolt or screw fan to fan curb.

10. Make all necessary electrical connections and check fan for proper rotation

NOTE: Fan will supply air running in wrong direction.
*Dependent on local code requirements.

Installation Instructions

RETAINING SCREW

HOOD WITH AIR

VOLUME CONTROLLERS

(See Fig. 8)

Figure 8

INSTALLATION OF SIDE SKIRTS

pieces provided

(See Fig. 9-11 on page 8)

One or two optional side skirts may be provided

Some Avtec canopy hoods will be designed without patented Air Volume Controllers
(AVC) located directly behind the standard lter bank. The AVC is specially designed to
exhaust high volumes of air over high heat - high grease producing equipment thereby

reducing the total exhaust volume.

The AVCs were factory set, based on the cooking equipment specied on the approved
drawings, therefore the AVC will not have to be adjusted. AVCs can be removed for hood

cleaning also. If, however, the cooking equipment has changed or should change in the

future, the following procedure should be followed.

AVC ADJUSTMENT INSTRUCTIONS

1. Remove all grease lters from the hood.

2. Loosen retaining screws on channels holding the AVC at each end.

3. Slide AVC up or down as needed. The higher the AVC is moved the greater will be

the exhaust volume.

4. Reset the retaining screw at the desired position.

5. Replace grease lters.

INSTALLATION

1. Side skits are offset at the top and have a 90° bend inward at the rear.

2. Skirts are to overlap the outside of the hood. Bolts and acorn nuts should be attached
per the drawing (stainless bolts and acorn nuts supplied).

TOP ENCLOSURES

INSTALLATION OF

ENCLOSURE PANELS

pieces provided

(See Fig. 9-11 on page 8)

Enclosure panels are provided

for exposed side(s) of hood(s)

3. Skirt ange should be screwed to the wall (screws not provided).

INSTALLATION INSTRUCTIONS

1. Hoods ordered with enclosure panels will be shipped with threaded metal studs
installed on perimeter of hood top where panels are to be installed. Retaining nuts

and washers are installed on the studs prior to shipping.

2. Loosen nuts on studs. Slide enclosure panel under loosened nuts. Holes in panels

are open on end so nuts do not have to be removed.

3. If enclosure panels are installed on one or more hoods butted end to end, the
butting ends of the front enclosure panels should be bolted together.

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Installation Instructions

A

A

B

B

T-MOLDING

ENCLOSURE TOP

HOOD TOP

HOOD FRONT

ENCLOSURE TOP

ENCLOSURE
SIDE

78" A.F.F.

END SEAM CAP

CENTER SEAM CAP

END SEAM CAP

INSTALLATION OF INSULATED

STAINLESS STEEL WALL PANEL

pieces provided

INSTALLATION INSTRUCTIONS

FOR INSULATED WALL PANEL

(See Fig. 12)

INSTALLATION INSTRUCTIONS FOR

SINGLE THICKNESS WALL PANEL

(See Fig. 13)

A. Top panel will have a 1” ange full length top and bottom, and interlocking slots
located on the bottom.

B. Bottom panel will have interlocking tabs on top and full length 1” ange on bottom.

1. Install wall panels prior to hanging hood(s).

2. Install top panel rst at 6’-6" A.F.F. and level. Screw panel to wall making sure
slotted holes are facing oor.

3. Install lower panel by sliding tabs into slotted holes in upper panel, screw bottom
ange to wall.

4. Caulk horizontal seam with NSF approved silicone sealant.

5. When hood is hung it will rest on top panel.

NOTE: Be careful not to damage wall panel face when installing hood.

1. Install wall panels prior to hanging hood(s).

2. Install seam strips at proper locations and screw to wall.

3. Apply glue to wall between seam strips.

Figure 9

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4. Slip end of wall panel into seam strip, pull out middle of panel and slip other end
of panel into other seam strip. Gently apply pressure over entire wall panel to secure

to wall. Wall bands for side walls are provide with 1” return bend, which is to be
located behind rear wall panels.

Figure 10

Figure 11

Figure 12

Figure 13

Start / Check / Balance

DIRECT DRAW HOODS

MAKE-UP AIR HOODS

Exhaust Fan(s)

1. Close all doors and windows.

2. Operate all exhaust fans, even fans serving other hoods, make-up air units and

building HVAC.

3. Turn on all cooking equipment under the hood to preheat to operating temperature.

4. Produce large quantities of smoke.

5. Observe capture of vapors.

6. If all vapors are not captured, increase exhaust fan RPM.

7. Check air pressure in kitchen. Pressure must be negative relative to dining

room pressure.

8. Air velocities entering the kitchen from the dining room should not exceed 100 FPM.

No air should be moving toward the dining area.

9. Repeat steps 6 and 7 until all vapors are captured.

10. Same as step 7 with bottom of next page.

NOTE: The exhaust and supply (if any) air ow rates were established under con­trolled laboratory conditions, and greater exhaust and/or lesser supply air may be
required for complete vapor and smoke removal in specic installations.

1. Open all doors and/or windows leading to outside.

2. Start the exhaust fan only. Do not run the supply fan or make-up unit.

3. Refer to drawings and/or UL information label on hood for proper CFM

requirements.

SUPPLY FAN OR

MAKE-UP AIR UNIT

4. Adjust speed of exhaust fan to obtain proper air velocities and CFM through
grease lters.

1. Start the supply fan and/or make-up air unit only. Do not run the exhaust fan.

2. Refer to drawings or UL information label on hood for proper

CFM requirements.

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Final Air Balance

MAKE-UP AIR HOODS

1. Close all doors and windows.

2. Operate all exhaust fans even those serving other hoods, supply fans, make-up air

unit and building HVAC system.

3. Turn on all cooking equipment under the hood and preheat to operating temperature.

4. Produce large quantities of smoke or steam.

5. Observe capture of vapors.

6. If all vapors are not totally captured, ne tune the system by adjusting the air volume

control damper installed in the supply collar. Slightly reduce the amount of supply

air directed under the hood until full capture is obtained.

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NOTES AND WORKSHEET

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1055 Mendell Davis Drive • Jackson MS 39272

888-994-7636 • 601-372-3903 • Fax [phone]

avtecind.com

P/N OMANUAL_CVVS-08/06