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Caddy SHBC User Manual

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CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBC
Baffle Cartridge Style
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBC
PROJECT:
ITEM NO:
Baffle Cartridge Ventilator
Model SHBC-C-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Ventilator Model SHBC-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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
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also be equipped with an 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.
Application
Wall mounted exhaust only canopy style for use over all
types of cooking equipment.
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.
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
08/07page 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"
HIGH VELOCITY GREASE EXTRACTOR
4"
SECTION
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
SHBC-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)
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.
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
PROJECT:
ITEM NO:
Baffle Cartridge Ventilator
Model SHBC-C-W-PA
LOCATION:
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.
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 SHBC-C-W-PA 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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
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also be equipped with an 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.
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"
4"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
__'-__"
SECTION
HIGH VELOCITY GREASE EXTRACTOR
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
SHBC-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
PROJECT:
ITEM NO:
Baffle Cartridge Ventilator
Model SHBC-C-W-ASI
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model SHBC-C-W-ASI as shown on the plans and as described in the following specifications.
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.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
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also be equipped with an 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.
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"
4"
ACCESS PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
__'-__"
SECTION
HIGH VELOCITY GREASE EXTRACTOR
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
SHBC-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
PROJECT:
ITEM NO:
Baffle Cartridge Ventilator
Model SHBC-C-W-AA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-W-AA as shown on the plans and as described in the following specifications.
Make-Up Air (Front Face Register Discharge)
Ventilator shall have air registers 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.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an 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.
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"
4"
1'-0"
AIR REGISTER(S)
4"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
__'-__"
SECTION
HIGH VELOCITY GREASE EXTRACTOR
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
SHBC-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
PROJECT:
ITEM NO:
Model SHBC-C-W-ASII
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-W-ASII as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
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.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an 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.
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"
4"
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
__'-__"
SECTION
HIGH VELOCITY GREASE EXTRACTOR
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
SHBC-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
PROJECT:
ITEM NO:
Model SHBC-C-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-W-ASII as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator With Ceiling Supply Plenum
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.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an 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.
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:
DRAWINGS NOT TO SCALE
SHBC-C-W- - -
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
______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"
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
page 2 of 2
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBC

Single Island Style

PROJECT:
ITEM NO:
Model SHBC-C-I
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-I as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Island style cooking applications 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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an 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.
page 1 of 2
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
__'-__"
2'-0"
3"
10"
HIGH VELOCITY GREASE EXTRACTOR
REMOVABLE STN./STL. GREASE CUP
3"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
4" 4"
__'-__"
__'-__"
SECTION
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
SHBC-C-I- - -
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)
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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.
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
PROJECT:
ITEM NO:
Model SHBC-C-I-PA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-I-PA as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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.
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
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
EQUIPMENT
UNDER HOODS
BY K.E.C.
2'-0"
3"
10"
REMOVABLE STN./STL. GREASE CUP
3"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
4" 4"
1"
4"
1'-0"
__'-__" __'-__"
__'-__"
SECTION
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
SHBC-C-I-PA- - -
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)
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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
PROJECT:
ITEM NO:
Model SHBC-C-I-ASI
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-I-ASI as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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.
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"
3"
10"
REMOVABLE STN./STL. GREASE CUP
3"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
4" 4"
ACCESS PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
1"
1'-0"
4"
__'-__" __'-__"
__'-__"
SECTION
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
SHBC-C-I-ASI- - -
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)
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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
PROJECT:
ITEM NO:
Model SHBC-C-I-AA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-I-AA as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
Make-Up Air (Front Face Register Discharge)
Ventilator shall have air registers along front face for discharge of tempered make-up air. Supply volume is 80%, or designed to the desired air balance.
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"
3"
10"
REMOVABLE STN./STL. GREASE CUP
3"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
4" 4"
1'-0"
AIR REGISTER(S)
4"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1'-0"
1"
4"
__'-__" __'-__"
__'-__"
SECTION
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
SHBC-C-I-AA- - -
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)
______X______ 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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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
PROJECT:
ITEM NO:
Model SHBC-C-I-ASII
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-I-ASII as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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.
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"
3"
10"
REMOVABLE STN./STL. GREASE CUP
3"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
4" 4"
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1'-0"
1"
4"
__'-__" __'-__"
__'-__"
SECTION
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
SHBC-C-I-ASII- - -
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)
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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
PROJECT:
ITEM NO:
Model SHBC-C-I
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-I-ASII as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator With Ceiling Supply Plenum
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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.
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"
3"
10"
BAFFLE TYPE GREASE FILTERS UL CLASSIFIED
FILTER TYPE STN. STL. GREASE EXTRACTOR
REMOVABLE STN./STL. GREASE CUP
3"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
4" 4"
__'-__"
__'-__"
3"
4"
1'-0"
1'-0"
1'-6"
1'-6" MIN.
4'-0" MAX.
3"
4"
1'-0"
1'-0"
1'-6"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1'-6" MIN. 4'-0" MAX.
MODEL:
DRAWINGS NOT TO SCALE
SHBC-C-I- - -
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
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
______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"
page 2 of 2
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBC

Double Island Style

PROJECT:
ITEM NO:
Model SHBC-C-II
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-II as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Island 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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an 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.
page 1 of 2
REMOVABLE STN./STL. GREASE CUP
HIGH VELOCITY GREASE EXTRACTOR
4"
__'-__"
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
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
SHBC-C-II- - -
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)
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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
PROJECT:
ITEM NO:
Model SHBC-C-II-PA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-II-PA as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
Make-Up Air (Front Face Register Discharge)
Ventilator shall have air registers along front face for discharge of tempered make-up air. Supply volume is 80%, or designed to the desired air balance.
Application
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
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
HIGH VELOCITY GREASE EXTRACTOR
4"
SECTION
10"
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
SHBC-C-II-PA- - -
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. 105
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.
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBC-C-II-ASI
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-II-ASI as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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.
2'-0"
__'-__"
ACCESS PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
REMOVABLE STN./STL. GREASE CUP
HIGH VELOCITY GREASE EXTRACTOR
4"
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
10"
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
SHBC-C-II-ASI- - -
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. 105
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.
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBC-C-II-AA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-II-AA as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
Make-Up Air (Front Face Register Discharge)
Ventilator shall have air registers along front face for discharge of tempered make-up air. Supply volume is 80%, or designed to the desired air balance.
Application
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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.
2'-0"
__'-__"
1'-0"
AIR REGISTER(S)
4"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
REMOVABLE STN./STL. GREASE CUP
HIGH VELOCITY GREASE EXTRACTOR
4"
SECTION
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
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
SHBC-C-II-AA- - -
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. 105
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.
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
R
R
CADDY
Air Systems
page 2 of 2
PROJECT:
ITEM NO:
Model SHBC-C-II-ASII
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-II-ASII as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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.
2'-0"
__'-__"
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
REMOVABLE STN./STL. GREASE CUP
HIGH VELOCITY
GREASE EXTRACTOR
4"
SECTION
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
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
SHBC-C-II-ASII- - -
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. 105
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.
______X______
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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
R
R
CADDY
Air Systems
page 2 of 2
PROJECT:
ITEM NO:
Model SHBC-C-II
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-C-II-ASII as shown on the plans and as described in the following specifications.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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.
Baffle Cartridge Ventilator With Ceiling Supply Plenum
page 2 of 2
page 1 of 2
REMOVABLE STN./STL. GREASE CUP
HIGH VELOCITY GREASE EXTRACTOR
4"
__'-__"
EQUIPMENT
UNDER HOODS
BY K.E.C.
3"
4"
1'-0"
1'-0"
1'-6"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1'-6" MIN.
4'-0" MAX.
3"
4"
1'-0"
1'-0"
1'-6"
1'-6" MIN. 4'-0" MAX.
______X______ 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"
DIMENSION VARIES
WITH DEPTH OF THE
EQUIPMENT AND
REQUIRED OVERHANG
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
MODEL:
DRAWINGS NOT TO SCALE
SHBC-C-II- - -
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. 105
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
page 2 of 2
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBC

Eyebrow Style

PROJECT:
ITEM NO:
Model SHBC-BK-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-BK-W as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Eyebrow style for direct mounting to roast, bake, reel and pizza ovens.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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'-0"
FIN. CLG.
HEIGHT
6'-0"
A.F.F.
2'-6"
1'-0"
REMOVABLE STN./STL.
GREASE CUP
10"
1'-0"
2'-0"
STN./STL. MOUNTING ANGLE
PIZZA OVEN
4"
HIGH VELOCITY GREASE EXTRACTOR
SECTION
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
SHBC-BK-W- - -
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR
NON-STANDARD HEIGHTS
______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"
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. 65
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
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBC

Backshelf Style

PROJECT:
ITEM NO:
Model SHBC-BK-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBC-BK-W as shown on the plans and as described in the following specifications.
Baffle Cartridge Ventilator
Application
Backshelf style for use over all types of cooking equipment 36" high or less. The shelf of the ventilator shall serve as a plate or pan storage area.
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
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³6+%&³6HULHVYHQWLODWRULV
a dry baffle cartridge type and is UL listed under the standards as set forth in UL710 "Exhaust Hoods for Commercial Cooking Equipment." This ventilator is 95% grease extraction efficient when operated and maintained in accordance with design specifications. This high efficiency is accomplished by utilizing removable stainless steel baffle cartridges 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 air stream 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 cartridges are removed for cleaning without having to climb up or onto the cooking equipment with the use of a baffle cartridge removal tool. Once removed, the baffle cartridges can be washed in either the dishwasher or soaked and rinsed off in a pot sink. Each
EDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ9HQWLODWRUFDQ
also be equipped with an optional fusible link or thermostatically activated fire damper assembly.
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
2'-6"
10"
5'-11 3/4"
3'-6"
A.F.F.
2'-5 3/4"
2'-10"
7"
4"
10"
EQUIPMENT
UNDER HOODS
BY K.E.C.
STN./STL.
MOUNTING ANGLE
(SEE DETAIL A-A)
6"
4 1/4"
3"
HIGH VELOCITY GREASE EXTRACTOR
REMOVABLE
STN./STL.
GREASE CUP
SECTION
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
SHBC-BK-W- - -
STANDARD LIGHT FIXTURES (__) 100 WATT INCANDESCENT (__) RECESSED INCANDESCENT (__) RECESSED FLUORESCENT (IF RECESSED FLUORESCENT SPECIFY SIZE)
CONSULT FACTORY FOR
NON-STANDARD HEIGHTS
______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"
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. 65
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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