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PB
User Manual
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Caddy PB User Manual

CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model PB
Baffle Filter Style
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model PB

Wall Mount Style

ITEM NO:
Dry Filter Ventilator
Model PB-C-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model PB-C-W as shown on the plans and as described in the following specifications.
General
Exhaust ventilator shall be constructed of 18 gauge type 300 series stainless steel. All exposed surfaces to have a #4 finish. Construction to meet all requirements of NFPA 96 and NSF Standard No. 2. To include necessary hanger brackets at front and rear suspending from building overhead structure.
Description
The CADDYAirSystems0RGHO³3%³6HULHVYHQWLODWRULVD
dry filter type and is UL listed under the standards set forth in UL 710 "Exhaust Hoods for Commercial Cooking Equipment". This ventilator is 90% grease extraction efficient when operated and maintained in accordance with design specifications. Filters to be UL Classified stainless steel baffle type. This high efficiency is accomplished by utilizing removable stainless steel baffle filters containing a series of horizontal, self-draining baffles. As the air is drawn around the baffles, the grease, dust and lint particles are slung from the airstream by centrifugal force. As the liquefied grease is extracted, it is drained off via a trough into grease collection containers at each end of the ventilator. At the end of the cooking day or at scheduled intervals, the filters are removed for cleaning without having to climb up or onto the cooking equipment. Once removed, the filters can be washed either in a dishwasher or soaked and rinsed off in a pot sink. Each filter is a maximum of
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optional fusible link or thermostatically activated fire damper assembly.
Application
Wall mounted exhaust only canopy style for use over all types of cooking equipment.
509 Sharptown Road P.O. Box 345 Bridgeport, NJ 08014-0345 Tel: 856-467-4222 Fax: 856-467-5511 internet: www.caddycorp.com
CADDY CORPORATION
CADDY Air Systems
All specifications subject to change without notice
08/07
Light Fixtures
All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the electrical trades. Light bulbs furnished and installed by the Kitchen Equipment Contractor.
Exhaust Fans
Exhaust fans are to be provided and installed by others in compliance with local codes. Fans should be induced
draft, squirrel cage design, equipped with backward inclined blades.
Fire Protection
NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators, as well as for the protection of various cooking appliances such as deep fat fryers, griddles, ranges, and broilers, which may be a source of ignition of grease. Consult factory and local fire officials for exact requirements. UL Listed fire protection systems may be pre-piped by Caddy at the time of manufacture, assuring concealment of piping and detectors.
Approvals
Ventilator shall be UL Listed, listed by NSF and be in accordance with all of the recommendations set forth by NFPA 96. All ventilators must meet all applicable codes.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
__'-__"
2'-0"
REMOVABLE
STN./STL.
GREASE CUP
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. /STL. GREASE EXTRACTOR
4"
MODEL:
ENGINEERING DATA
Ventilator Length
Maximum ventilator length in a single section is 14'-0". For lengths greater than 14'-0", join two or more sections. Verify access conditions into building and kitchen space prior to length selection.
Ventilator Hanging Weight
Wt./ lineal ft. Lbs. 75
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
Mechanical Requirements
The volume of exhaust required is a function of the type of cooking equipment served by the ventilator, and the type and volume of product cooked. Refer to the CADDY AirSystems
Master Engineering Data Chart to determine exhaust volume, duct collar sizes, static pressure drop.
NOTE: Refer to CADDY AirSystems
Master Engineering Data Sheet in engineering data section for determining light, medium, and heavy duty cooking equipment, C.F.M. requirements (exhaust and supply), duct collar sizes and static pressure requirements.
ADD THE OVERALL
LENGTH (IN INCHES) OF
THE VENTILATOR AFTER
MODEL DESIGNATION
ADD THE OVERALL WIDTH
(IN INCHES) OF THE
VENTILATOR AFTER
MODEL DESIGNATION
DAMPER TYPE
ND - NO DAMPER
FL - FUSIBLE LINK
T - THERMOSTAT
DRAWINGS NOT TO SCALE
PB-C-W - - -
______X______
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
EXHAUST DUCT
COLLAR LOCATED
IN CENTER OR AT
ANY POINT ALONG
LENGTH OF THE
PLENUM
14'-0" MAX. UNIT LENGTH. FOR GREATER LENGTH, JOIN TWO OR MORE UNITS TOGETHER. ALLOW 6"MIN. OVERHANG AT EACH END. IF CHARBROILER IS AT END, OVERHANG 12"
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR NON-STANDARD HEIGHTS
12" MIN. FRONT OVERHANG
6" MIN. SIDE OVERHANG (12" MIN. SIDE OVERHANG FOR CHARBROILER)
ITEM #
EST. WEIGHT
LENGTH
WIDTH
HEIGHT
EXHAUST-CFM
DUCT SIZE
S.P.
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
ITEM NO:
Dry Filter Ventilator
Model PB-C-W-PA
LOCATION:
509 Sharptown Road P.O. Box 345 Bridgeport, NJ 08014-0345 Tel: 856-467-4222 Fax: 856-467-5511 internet: www.caddycorp.com
CADDY CORPORATION
CADDY Air Systems
All specifications subject to change without notice
08/07
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model PB-C-W-PA as shown on the plans and as described in the following specifications.
Application
Wall mounted exhaust only canopy style for use over all types of cooking equipment.
General
Exhaust ventilator shall be constructed of 18 gauge type 300 series stainless steel. All exposed surfaces to have a #4 finish. Construction to meet all requirements of NFPA 96 and NSF Standard No. 2. To include necessary hanger brackets at front and rear suspending from building overhead structure.
Description
The CADDYAirSystems0RGHO³3%³6HULHVYHQWLODWRULVD
dry filter type and is UL listed under the standards set forth in UL 710 "Exhaust Hoods for Commercial Cooking Equipment". This ventilator is 90% grease extraction efficient when operated and maintained in accordance with design specifications. Filters to be UL Classified stainless steel baffle type. This high efficiency is accomplished by utilizing removable stainless steel baffle filters containing a series of horizontal, self-draining baffles. As the air is drawn around the baffles, the grease, dust and lint particles are slung from the airstream by centrifugal force. As the liquefied grease is extracted, it is drained off via a trough into grease collection containers at each end of the ventilator. At the end of the cooking day or at scheduled intervals, the filters are removed for cleaning without having to climb up or onto the cooking equipment. Once removed, the filters can be washed either in a dishwasher or soaked and rinsed off in a pot sink. Each filter is a maximum of
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optional fusible link or thermostatically activated fire damper assembly.
Light Fixtures
All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the electrical trades. Light bulbs furnished and installed by the Kitchen Equipment Contractor.
Exhaust Fans
Exhaust fans are to be provided and installed by others in compliance with local codes. Fans should be induced
draft, squirrel cage design, equipped with backward inclined blades.
Fire Protection
NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators, as well as for the protection of various cooking appliances such as deep fat fryers, griddles, ranges, and broilers, which may be a source of ignition of grease. Consult factory and local fire officials for exact requirements. UL Listed fire protection systems may be pre-piped by Caddy at the time of manufacture, assuring concealment of piping and detectors.
Approvals
Ventilator shall be UL Listed, listed by NSF and be in accordance with all of the recommendations set forth by NFPA 96. All ventilators must meet all applicable codes.
Make-Up Air (Front Face Discharge)
Ventilator shall have 40% open stainless steel perforated screens along front face for discharge of tempered make-up air. Supply volume is 80% or designed to the desired air
balance.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
2'-0"
REMOVABLE
STN./STL.
GREASE CUP
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. /STL. GREASE EXTRACTOR
4"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
__'-__"
MODEL:
ADD THE OVERALL
LENGTH (IN INCHES) OF
THE VENTILATOR AFTER
MODEL DESIGNATION
ADD THE OVERALL WIDTH
(IN INCHES) OF THE
VENTILATOR AFTER
MODEL DESIGNATION
DAMPER TYPE
ND - NO DAMPER
FL - FUSIBLE LINK
T - THERMOSTAT
DRAWINGS NOT TO SCALE
PB-C-W-PA- - -
______X______
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
EXHAUST DUCT
COLLAR LOCATED
IN CENTER OR AT
ANY POINT ALONG
LENGTH OF THE
PLENUM
14'-0" MAX. UNIT LENGTH. FOR GREATER LENGTH, JOIN TWO OR MORE UNITS TOGETHER. ALLOW 6"MIN. OVERHANG AT EACH END. IF CHARBROILER IS AT END, OVERHANG 12"
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR NON-STANDARD HEIGHTS
12" MIN. FRONT OVERHANG
6" MIN. SIDE OVERHANG (12" MIN. SIDE OVERHANG FOR CHARBROILER)
ENGINEERING DATA
Ventilator Length
Maximum ventilator length in a single section is 14'-0". For lengths greater than 14'-0", join two or more sections. Verify access conditions into building and kitchen space prior to length selection.
Ventilator Hanging Weight
Wt./ lineal ft. Lbs. 90
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
Mechanical Requirements
The volume of exhaust required is a function of the type of cooking equipment served by the ventilator, and the type and volume of product cooked. Refer to the CADDY AirSystems
Master Engineering Data Chart to determine exhaust volume, duct collar sizes, static pressure drop.
NOTE: Refer to CADDY AirSystems
Master Engineering Data Sheet in engineering data section for determining light, medium, and heavy duty cooking equipment, C.F.M. requirements (exhaust and supply), duct collar sizes and static pressure requirements.
ITEM #
EST. WEIGHT
LENGTH
WIDTH
HEIGHT
EXHAUST-CFM
DUCT SIZE
S.P.
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
ITEM NO:
Dry Filter Ventilator
Model PB-C-W-ASI
LOCATION:
509 Sharptown Road P.O. Box 345 Bridgeport, NJ 08014-0345 Tel: 856-467-4222 Fax: 856-467-5511 internet: www.caddycorp.com
CADDY CORPORATION
CADDY Air Systems
All specifications subject to change without notice
08/07
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model PB-C-W-ASI as shown on the plans and as described in the following specifications.
General
Exhaust ventilator shall be constructed of 18 gauge type 300 series stainless steel. All exposed surfaces to have a #4 finish. Construction to meet all requirements of NFPA 96 and NSF Standard No. 2. To include necessary hanger brackets at front and rear suspending from building overhead structure.
Description
The CADDYAirSystems0RGHO³3%³6HULHVYHQWLODWRULVD
dry filter type and is UL listed under the standards set forth in UL 710 "Exhaust Hoods for Commercial Cooking Equipment". This ventilator is 90% grease extraction efficient when operated and maintained in accordance with design specifications. Filters to be UL Classified stainless steel baffle type. This high efficiency is accomplished by utilizing removable stainless steel baffle filters containing a series of horizontal, self-draining baffles. As the air is drawn around the baffles, the grease, dust and lint particles are slung from the airstream by centrifugal force. As the liquefied grease is extracted, it is drained off via a trough into grease collection containers at each end of the ventilator. At the end of the cooking day or at scheduled intervals, the filters are removed for cleaning without having to climb up or onto the cooking equipment. Once removed, the filters can be washed either in a dishwasher or soaked and rinsed off in a pot sink. Each filter is a maximum of
´ORQJ9HQWLODWRUFDQDOVREHHTXLSSHGZLWKDQ
optional fusible link or thermostatically activated fire damper assembly.
Light Fixtures
All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the electrical trades. Light bulbs furnished and installed by the Kitchen Equipment Contractor.
Exhaust Fans
Exhaust fans are to be provided and installed by others in compliance with local codes. Fans should be induced
draft, squirrel cage design, equipped with backward inclined blades.
Fire Protection
NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators, as well as for the protection of various cooking appliances such as deep fat fryers, griddles, ranges, and broilers, which may be a source of ignition of grease. Consult factory and local fire officials for exact requirements. UL Listed fire protection systems may be pre-piped by Caddy at the time of manufacture, assuring concealment of piping and detectors.
Approvals
Ventilator shall be UL Listed, listed by NSF and be in accordance with all of the recommendations set forth by NFPA 96. All ventilators must meet all applicable codes.
Make-Up Air (Internal Discharge)
Ventilator shall have a fully insulated supply plenum with duct collar/fire damper assemblies and air registers internally
mounted for discharging untempered make-up air directly into canopy of ventilator. The amount of make-up air
supplied through this design is directly related to the type of
cooking equipment located beneath the hood. The percentage of supply air distributed will vary as a function of
the thermal currents generated by each individual appliance. When specifying this style, consult factory for specific supply volumes. This air may be untempered in most areas, depending upon climatic conditions and the type of cooking
equipment.
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
2'-0"
REMOVABLE
STN./STL.
GREASE CUP
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. /STL. GREASE EXTRACTOR
4"
ACCESS PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
__'-__"
MODEL:
ADD THE OVERALL
LENGTH (IN INCHES) OF
THE VENTILATOR AFTER
MODEL DESIGNATION
ADD THE OVERALL WIDTH
(IN INCHES) OF THE
VENTILATOR AFTER
MODEL DESIGNATION
DAMPER TYPE
ND - NO DAMPER
FL - FUSIBLE LINK
T - THERMOSTAT
DRAWINGS NOT TO SCALE
PB-C-W-ASI- - -
______X______
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
EXHAUST DUCT
COLLAR LOCATED
IN CENTER OR AT
ANY POINT ALONG
LENGTH OF THE
PLENUM
14'-0" MAX. UNIT LENGTH. FOR GREATER LENGTH, JOIN TWO OR MORE UNITS TOGETHER. ALLOW 6"MIN. OVERHANG AT EACH END. IF CHARBROILER IS AT END, OVERHANG 12"
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR NON-STANDARD HEIGHTS
22" MIN. FRONT OVERHANG
6" MIN. SIDE OVERHANG (12" MIN. SIDE OVERHANG FOR CHARBROILER)
ENGINEERING DATA
Ventilator Length
Maximum ventilator length in a single section is 14'-0". For lengths greater than 14'-0", join two or more sections. Verify access conditions into building and kitchen space prior to length selection.
Ventilator Hanging Weight
Wt./ lineal ft. Lbs. 90
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
Mechanical Requirements
The volume of exhaust required is a function of the type of cooking equipment served by the ventilator, and the type and volume of product cooked. Refer to the CADDY AirSystems
Master Engineering Data Chart to determine exhaust volume, duct collar sizes, static pressure drop.
NOTE: Refer to CADDY AirSystems
Master Engineering Data Sheet in engineering data section for determining light, medium, and heavy duty cooking equipment, C.F.M. requirements (exhaust and supply), duct collar sizes and static pressure requirements.
ITEM #
EST. WEIGHT
LENGTH
WIDTH
HEIGHT
EXHAUST-CFM
DUCT SIZE
S.P.
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
ITEM NO:
Dry Filter Ventilator
Model PB-C-W-AA
LOCATION:
509 Sharptown Road P.O. Box 345 Bridgeport, NJ 08014-0345 Tel: 856-467-4222 Fax: 856-467-5511 internet: www.caddycorp.com
CADDY CORPORATION
CADDY Air Systems
All specifications subject to change without notice
08/07
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model
PB-C-W-AA as shown on the plans and as described in the following specifications.
General
Exhaust ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a #4 finish. Construction to meet all requirements of NFPA 96 and NSF Standard No. 2. To include necessary hanger brackets at front and rear suspending from building overhead structure.
Description
The CADDYAirSystems0RGHO³3%³6HULHVYHQWLODWRULVD
dry filter type and is UL listed under the standards set forth in UL 710 "Exhaust Hoods for Commercial Cooking
Equipment". This ventilator is 90% grease extraction
efficient when operated and maintained in accordance with design specifications. Filters to be UL Classified stainless steel baffle type. This high efficiency is accomplished by utilizing removable stainless steel baffle filters containing a series of horizontal, self-draining baffles. As the air is drawn around the baffles, the grease, dust and lint particles are slung from the airstream by centrifugal force. As the liquefied grease is extracted, it is drained off via a trough into grease collection containers at each end of the ventilator. At the end of the cooking day or at scheduled intervals, the filters are removed for cleaning without having to climb up or onto the cooking equipment. Once removed, the filters can be washed either in a dishwasher or soaked and rinsed off in a pot sink. Each filter is a maximum of
´ORQJ9HQWLODWRUFDQDOVREHHTXLSSHGZLWKDQ
optional fusible link or thermostatically activated fire damper assembly.
Light Fixtures
All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the electrical trades. Light bulbs furnished and installed by the Kitchen Equipment Contractor.
Exhaust Fans
Exhaust fans are to be provided and installed by others in compliance with local codes. Fans should be induced
draft, squirrel cage design, equipped with backward inclined blades.
Fire Protection
NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators, as well as for the protection of various cooking appliances such as deep fat fryers, griddles, ranges, and broilers, which may be a source of ignition of grease. Consult factory and local fire officials for exact requirements. UL Listed fire protection systems may be pre-piped by Caddy at the time of manufacture, assuring concealment of piping and detectors.
Approvals
Ventilator shall be UL Listed, listed by NSF and be in accordance with all of the recommendations set forth by NFPA 96. All ventilators must meet all applicable codes.
Make-Up Air (Front Face Discharge)
Ventilator shall have 40% open stainless steel perforated screens along front face for discharge of tempered make-up
air. Supply volume is 80% or designed to the desired air balance.
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
2'-0"
REMOVABLE
STN./STL.
GREASE CUP
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. /STL. GREASE EXTRACTOR
4"
1'-0"
AIR REGISTER(S)
4"
1"
__'-__"
MODEL:
ADD THE OVERALL
LENGTH (IN INCHES) OF
THE VENTILATOR AFTER
MODEL DESIGNATION
ADD THE OVERALL WIDTH
(IN INCHES) OF THE
VENTILATOR AFTER
MODEL DESIGNATION
DAMPER TYPE
ND - NO DAMPER
FL - FUSIBLE LINK
T - THERMOSTAT
DRAWINGS NOT TO SCALE
PB-C-W-AA- - -
______X______
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
EXHAUST DUCT
COLLAR LOCATED
IN CENTER OR AT
ANY POINT ALONG
LENGTH OF THE
PLENUM
14'-0" MAX. UNIT LENGTH. FOR GREATER LENGTH, JOIN TWO OR MORE UNITS TOGETHER. ALLOW 6"MIN. OVERHANG AT EACH END. IF CHARBROILER IS AT END, OVERHANG 12"
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR NON-STANDARD HEIGHTS
12" MIN. FRONT OVERHANG
6" MIN. SIDE OVERHANG (12" MIN. SIDE OVERHANG FOR CHARBROILER)
ENGINEERING DATA
Ventilator Length
Maximum ventilator length in a single section is 14'-0". For lengths greater than 14'-0", join two or more sections. Verify access conditions into building and kitchen space prior to length selection.
Ventilator Hanging Weight
Wt./ lineal ft. Lbs. 90
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
Mechanical Requirements
The volume of exhaust required is a function of the type of cooking equipment served by the ventilator, and the type and volume of product cooked. Refer to the CADDY AirSystems
Master Engineering Data Chart to determine exhaust volume, duct collar sizes, static pressure drop.
NOTE: Refer to CADDY AirSystems
Master Engineering Data Sheet in engineering data section for determining light, medium, and heavy duty cooking equipment, C.F.M. requirements (exhaust and supply), duct collar sizes and static pressure requirements.
ITEM #
EST. WEIGHT
LENGTH
WIDTH
HEIGHT
EXHAUST-CFM
DUCT SIZE
S.P.
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
ITEM NO:
Dry Filter Ventilator
Model PB-C-W-ASII
LOCATION:
509 Sharptown Road P.O. Box 345 Bridgeport, NJ 08014-0345 Tel: 856-467-4222 Fax: 856-467-5511 internet: www.caddycorp.com
CADDY CORPORATION
CADDY Air Systems
All specifications subject to change without notice
08/07
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model PB-C-W-ASII as shown on the plans and as described in the following specifications.
General
Exhaust ventilator shall be constructed of 18 gauge type 300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger brackets at front and rear suspending from building overhead structure.
Description
The CADDYAirSystems0RGHO³3%³6HULHVYHQWLODWRULVD
dry filter type and is UL listed under the standards set forth in UL 710 "Exhaust Hoods for Commercial Cooking Equipment". This ventilator is 90% grease extraction efficient when operated and maintained in accordance with design specifications. Filters to be UL Classified stainless steel baffle type. This high efficiency is accomplished by utilizing removable stainless steel baffle filters containing a series of horizontal, self-draining baffles. As the air is drawn around the baffles, the grease, dust and lint particles are slung from the airstream by centrifugal force. As the liquefied grease is extracted, it is drained off via a trough into grease collection containers at each end of the
ventilator. At the end of the cooking day or at scheduled
intervals, the filters are removed for cleaning without having to climb up or onto the cooking equipment. Once removed, the filters can be washed either in a dishwasher or soaked and rinsed off in a pot sink. Each filter is a maximum of
´ORQJ9HQWLODWRUFDQDOVREHHTXLSSHGZLWKDQ
optional fusible link or thermostatically activated fire damper assembly.
Light Fixtures
All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.
Exhaust Fans
Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced
draft, squirrel cage design, equipped with backward inclined blades.
Fire Protection
NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators, as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which may be a source of ignition of grease. Consult factory and local fire officials for exact requirements. UL Listed fire protection systems may be pre-piped by Caddy at the time of manufacture, assuring concealment of piping and detectors.
Approvals
Ventilator shall be UL Listed, listed by NSF and be in accordance with all of the recommendations set forth by NFPA 96. All ventilators must meet all applicable codes.
Make-Up Air (Perimeter Down Discharge)
Ventilator shall have air registers along perimeter for down discharge of tempered make-up. Supply volume is 80% or designed to the desired air balance.
Application
Wall mounted canopy style for use over all types of cooking equipment where integral make-up air is required.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
2'-0"
REMOVABLE
STN./STL.
GREASE CUP
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. /STL. GREASE EXTRACTOR
4"
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
__'-__"
MODEL:
ADD THE OVERALL
LENGTH (IN INCHES) OF
THE VENTILATOR AFTER
MODEL DESIGNATION
ADD THE OVERALL WIDTH
(IN INCHES) OF THE
VENTILATOR AFTER
MODEL DESIGNATION
DAMPER TYPE
ND - NO DAMPER
FL - FUSIBLE LINK
T - THERMOSTAT
DRAWINGS NOT TO SCALE
PB-C-W-ASII- - -
______X______
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
EXHAUST DUCT
COLLAR LOCATED
IN CENTER OR AT
ANY POINT ALONG
LENGTH OF THE
PLENUM
14'-0" MAX. UNIT LENGTH. FOR GREATER LENGTH, JOIN TWO OR MORE UNITS TOGETHER. ALLOW 6"MIN. OVERHANG AT EACH END. IF CHARBROILER IS AT END, OVERHANG 12"
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR NON-STANDARD HEIGHTS
22" MIN. FRONT OVERHANG
6" MIN. SIDE OVERHANG (12" MIN. SIDE OVERHANG FOR CHARBROILER)
ENGINEERING DATA
Ventilator Length
Maximum ventilator length in a single section is 14'-0". For lengths greater than 14'-0", join two or more sections. Verify access conditions into building and kitchen space prior to length selection.
Ventilator Hanging Weight
Wt./ lineal ft. Lbs. 90
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
Mechanical Requirements
The volume of exhaust required is a function of the type of cooking equipment served by the ventilator, and the type and volume of product cooked. Refer to the CADDY AirSystems
Master Engineering Data Chart to determine exhaust volume, duct collar sizes, static pressure drop.
NOTE: Refer to CADDY AirSystems
Master Engineering Data Sheet in engineering data section for determining light, medium, and heavy duty cooking equipment, C.F.M. requirements (exhaust and supply), duct collar sizes and static pressure requirements.
ITEM #
EST. WEIGHT
LENGTH
WIDTH
HEIGHT
EXHAUST-CFM
DUCT SIZE
S.P.
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
ITEM NO:
Dry Filter Ventilator - With Ceiling Supply Plenum
Model PB-C-W
LOCATION:
509 Sharptown Road P.O. Box 345 Bridgeport, NJ 08014-0345 Tel: 856-467-4222 Fax: 856-467-5511 internet: www.caddycorp.com
CADDY CORPORATION
CADDY Air Systems
All specifications subject to change without notice
08/07
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model PB-C-W-ASII as shown on the plans and as described in the following specifications.
General
Exhaust ventilator shall be constructed of 18 gauge type 300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger brackets at front and rear suspending from building overhead structure.
Description
The CADDYAirSystems0RGHO³3%³6HULHVYHQWLODWRULVD
dry filter type and is UL listed under the standards set forth in UL 710 "Exhaust Hoods for Commercial Cooking Equipment". This ventilator is 90% grease extraction efficient when operated and maintained in accordance with design specifications. Filters to be UL Classified stainless steel baffle type. This high efficiency is accomplished by utilizing removable stainless steel baffle filters containing a series of horizontal, self-draining baffles. As the air is drawn around the baffles, the grease, dust and lint particles are slung from the airstream by centrifugal force. As the liquefied grease is extracted, it is drained off via a trough into grease collection containers at each end of the
ventilator. At the end of the cooking day or at scheduled
intervals, the filters are removed for cleaning without having to climb up or onto the cooking equipment. Once removed, the filters can be washed either in a dishwasher or soaked and rinsed off in a pot sink. Each filter is a maximum of
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optional fusible link or thermostatically activated fire damper assembly.
Light Fixtures
All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.
Exhaust Fans
Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced
draft, squirrel cage design, equipped with backward inclined blades.
Fire Protection
NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators, as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which may be a source of ignition of grease. Consult factory and local fire officials for exact requirements. UL Listed fire protection systems may be pre-piped by Caddy at the time of manufacture, assuring concealment of piping and detectors.
Approvals
Ventilator shall be UL Listed, listed by NSF and be in accordance with all of the recommendations set forth by NFPA 96. All ventilators must meet all applicable codes.
Make-Up Air (Perimeter Down Discharge)
Ventilator shall have air registers along perimeter for down discharge of tempered make-up. Supply volume is 80% or designed to the desired air balance.
Application
Wall mounted canopy style for use over all types of cooking equipment where integral make-up air is required.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
__'-__"
2'-0"
REMOVABLE
STN./STL.
GREASE CUP
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. /STL. GREASE EXTRACTOR
4"
3"
4"
1'-0"
1'-0"
1'-6"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1'-6" MIN.
4'-0" MAX.
MODEL:
ADD THE OVERALL
LENGTH (IN INCHES) OF
THE VENTILATOR AFTER
MODEL DESIGNATION
ADD THE OVERALL WIDTH
(IN INCHES) OF THE
VENTILATOR AFTER
MODEL DESIGNATION
DAMPER TYPE
ND - NO DAMPER
FL - FUSIBLE LINK
T - THERMOSTAT
DRAWINGS NOT TO SCALE
PB-C-W- - -
______X______
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
EXHAUST DUCT
COLLAR LOCATED
IN CENTER OR AT
ANY POINT ALONG
LENGTH OF THE
PLENUM
14'-0" MAX. UNIT LENGTH. FOR GREATER LENGTH, JOIN TWO OR MORE UNITS TOGETHER. ALLOW 6"MIN. OVERHANG AT EACH END. IF CHARBROILER IS AT END, OVERHANG 12"
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR NON-STANDARD HEIGHTS
22" MIN. FRONT OVERHANG
6" MIN. SIDE OVERHANG (12" MIN. SIDE OVERHANG FOR CHARBROILER)
ENGINEERING DATA
Ventilator Length
Maximum ventilator length in a single section is 14'-0". For lengths greater than 14'-0", join two or more sections. Verify access conditions into building and kitchen space prior to length selection.
Ventilator Hanging Weight
Wt./ lineal ft. Lbs. 90
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
Mechanical Requirements
The volume of exhaust required is a function of the type of cooking equipment served by the ventilator, and the type and volume of product cooked. Refer to the CADDY AirSystems
Master Engineering Data Chart to determine exhaust volume, duct collar sizes, static pressure drop.
NOTE: Refer to CADDY AirSystems
Master Engineering Data Sheet in engineering data section for determining light, medium, and heavy duty cooking equipment, C.F.M. requirements (exhaust and supply), duct collar sizes and static pressure requirements.
ITEM #
EST. WEIGHT
LENGTH
WIDTH
HEIGHT
EXHAUST-CFM
DUCT SIZE
S.P.
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
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