CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBCU
Ultra-Violet Style
CADDY CORPORATION
Air SystemsFood Service Equipment
Commercial Kitchen
Exhaust Systems
Model SHBCU
Wall Mount Style
PROJECT:
ITEM NO:
Ultra-Violet Ventilator
Model SHBCU-C-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #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
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
_'-_"
2'-0"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
3"
10"
4"
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
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
SHBCU-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. 90
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
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-W-PA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-PA as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Front Face Discharge)
Ventilator shall have 40% open stainless steel perforated
screens along front face for discharge of tempered make-up
air. Supply volume is 80% or designed to the desired air
balance.
page 1 of 2
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
_'-_"
2'-0"
3"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
10"
4"
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
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
SHBCU-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. 105
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
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-W-ASI
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-ASI as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Internal Discharge)
Ventilator shall have a fully insulated supply plenum with
duct collar/fire damper assemblies and air registers internally
mounted for discharging untempered make-up air directly
into canopy of ventilator. The amount of make-up air
supplied through this design is directly related to the type of
cooking equipment located beneath the hood. The
percentage of supply air distributed will vary as a function of
the thermal currents generated by each individual appliance.
When specifying this style, consult factory for specific supply
volumes. This air may be untempered in most areas,
depending upon climatic conditions and the type of cooking
equipment.
page 1 of 2
ACCESS
PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
_'-_"
2'-0"
3"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
10"
4"
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
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
SHBCU-C-W-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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-W-AA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-AA as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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.
page 1 of 2
1'-0"
AIR REGISTER(S)
4"
1"
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
_'-_"
2'-0"
3"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
10"
4"
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
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
SHBCU-C-W-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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-W-ASII
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-ASII as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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.
page 1 of 2
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
_'-_"
2'-0"
3"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
10"
4"
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
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
SHBCU-C-W-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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-W
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-ASII as shown on the plans and as described
in the following specifications.
Ultra-Violet Ventilator With Ceiling Supply Plenum
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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems 0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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.
page 1 of 2
3"
4"
1'-0"
1'-0"
1'-6"
40% OPEN STN./STL.
PERFORATED DIFFUSER
1'-6" MIN.
4'-0" MAX.
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
_'-_"
2'-0"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
3"
10"
4"
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
SECTION
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
MODEL:
DRAWINGS NOT TO SCALE
SHBCU-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. 105
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
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
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 SHBCU
Single Island Style
PROJECT:
ITEM NO:
Model SHBCU-C-I
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-I as shown on the plans and as described in the
following specifications.
Ultra-Violet 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
Application
Island style cooking applications for use over all types of
cooking equipment.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
page 1 of 2
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
4"
10"
3"
SLOT TYPE GREASE
CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
4"
10"
3"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
EQUIPMENT
UNDER HOODS
BY K.E.C.
EQUIPMENT
UNDER HOODS
BY K.E.C.
__'-__"
__'-__"
UV LIGHT
CASSETTE
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
SHBCU-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)
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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-I-PA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-I-PA as shown on the plans and as described in
the following specifications.
Ultra-Violet 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
Application
Island style cooking applications for use over all types of
cooking equipment where integral MUA is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Front Face Discharge)
Ventilator shall have 40% open stainless steel perforated
screens along front face for discharge of tempered make-up
air. Supply volume is 80% or designed to the desired air
balance.
page 1 of 2
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
4"
10"
3"
SLOT TYPE GREASE
CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
4"
10"
3"
EQUIPMENT
UNDER HOODS
BY K.E.C.
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
__'-__"
__'-__"
UV LIGHT
CASSETTE
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
SHBCU-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)
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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-I-ASI
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-I-ASI as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Internal Discharge)
Ventilator shall have a fully insulated supply plenum with
duct collar/fire damper assemblies and air registers internally
mounted for discharging untempered make-up air directly
into canopy of ventilator. The amount of make-up air
supplied through this design is directly related to the type of
cooking equipment located beneath the hood. The
percentage of supply air distributed will vary as a function of
the thermal currents generated by each individual appliance.
When specifying this style, consult factory for specific supply
volumes. This air may be untempered in most areas,
depending upon climatic conditions and the type of cooking
equipment.
page 1 of 2
ACCESS
PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
4"
10"
3"
SLOT TYPE GREASE
CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
4"
10"
3"
EQUIPMENT
UNDER HOODS
BY K.E.C.
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
__'-__"
__'-__"
UV LIGHT
CASSETTE
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
SHBCU-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)
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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-I-AA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-I-AA as shown on the plans and as described in
the following specifications.
Ultra-Violet 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
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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.
page 1 of 2
1'-0"
AIR REGISTER(S)
4"
1"
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
4"
10"
3"
SLOT TYPE GREASE
CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
4"
10"
3"
EQUIPMENT
UNDER HOODS
BY K.E.C.
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
__'-__"
__'-__"
UV LIGHT
CASSETTE
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
SHBCU-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)
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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-I-ASII
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-I-ASII as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Perimeter Down Discharge)
Ventilator shall have air registers along perimeter for down
discharge of tempered make-up. Supply volume is 80% or
designed to the desired air balance.
page 1 of 2
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
4"
10"
3"
SLOT TYPE GREASE
CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
4"
10"
3"
EQUIPMENT
UNDER HOODS
BY K.E.C.
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
__'-__"
__'-__"
UV LIGHT
CASSETTE
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
SHBCU-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)
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
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______
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"
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-I
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-ASII as shown on the plans and as described
in the following specifications.
Ultra-Violet Ventilator With Ceiling Supply Plenum
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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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.
page 1 of 2
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.
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
4"
10"
3"
SLOT TYPE GREASE
CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
4"
10"
3"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
EQUIPMENT
UNDER HOODS
BY K.E.C.
EQUIPMENT
UNDER HOODS
BY K.E.C.
__'-__"
__'-__"
UV LIGHT
CASSETTE
MODEL:
DRAWINGS NOT TO SCALE
SHBCU-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. 105
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
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
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 SHBCU
Double Island Style
PROJECT:
ITEM NO:
Model SHBCU-C-II
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-II as shown on the plans and as described in
the following specifications.
Ultra-Violet 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
Application
Island style exhaust-only canopy style for use over all types
of cooking equipment.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
page 1 of 2
SECTION
6'-6"
A.F.F.
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
2'-0"
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
__'-__"
EQUIPMENT
UNDER HOODS
BY K.E.C.
UV LIGHT
CASSETTE
4"
REMOVABLE
STN./STL.
GREASE CUP
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
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
SHBCU-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)
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
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
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-II-PA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-II-PA as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
Make-Up Air (Front Face Discharge)
Ventilator shall have 40% open stainless steel perforated
screens along front face for discharge of tempered make-up
air. Supply volume is 80% or designed to the desired air
balance.
page 1 of 2
SECTION
40% OPEN STN./STL.
PERFORATED DIFFUSER
1"
4"
1'-0"
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
2'-0"
__'-__"
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
UV LIGHT
CASSETTE
4"
REMOVABLE
STN./STL.
GREASE CUP
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
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
SHBCU-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
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.
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
______X______
EXHAUST DUCT COLLAR
LOCATED IN CENTER OR AT
ANY POINT ALONG LENGTH
OF THE PLENUM
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-II-ASI
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-II-ASI as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Internal Discharge)
Ventilator shall have a fully insulated supply plenum with
duct collar/fire damper assemblies and air registers internally
mounted for discharging untempered make-up air directly
into canopy of ventilator. The amount of make-up air
supplied through this design is directly related to the type of
cooking equipment located beneath the hood. The
percentage of supply air distributed will vary as a function of
the thermal currents generated by each individual appliance.
When specifying this style, consult factory for specific supply
volumes. This air may be untempered in most areas,
depending upon climatic conditions and the type of cooking
equipment.
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
page 1 of 2
ACCESS
PANEL
AIR REGISTER(S)
40% OPEN STN./STL.
PERFORATED DIFFUSER
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1"
1'-0"
4"
SECTION
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
2'-0"
__'-__"
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
UV LIGHT
CASSETTE
4"
REMOVABLE
STN./STL.
GREASE CUP
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
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
SHBCU-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.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
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.
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
______X______
EXHAUST DUCT COLLAR
LOCATED IN CENTER OR AT
ANY POINT ALONG LENGTH
OF THE PLENUM
R
R
CADDY
Air Systems
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-II-AA
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-II-AA as shown on the plans and as described in
the following specifications.
Ultra-Violet 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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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 make-up air is required.
page 1 of 2
1'-0"
AIR REGISTER(S)
4"
1"
SECTION
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
2'-0"
__'-__"
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
UV LIGHT
CASSETTE
4"
REMOVABLE
STN./STL.
GREASE CUP
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
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
SHBCU-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
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.
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
______X______
EXHAUST DUCT COLLAR
LOCATED IN CENTER OR AT
ANY POINT ALONG LENGTH
OF THE PLENUM
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-II-ASII
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-II-ASII as shown on the plans and as described
in the following specifications.
Ultra-Violet 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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
Make-Up Air (Perimeter Down Discharge)
Ventilator shall have air registers along perimeter for down
discharge of tempered make-up. Supply volume is 80% or
designed to the desired air balance.
Application
Island style cooking applications for use over all types of
cooking equipment where integral make-up air is required.
page 1 of 2
AIR REGISTER(S)
4"
UL 555 CLASSIFIED
FIRE DAMPER
))86,%/(/,1.
1'-0"
1"
40% OPEN STN./STL.
PERFORATED DIFFUSER
SECTION
8'-6"
FIN. CLG.
HEIGHT
[ ] VERIFY
6'-6"
A.F.F.
2'-0"
__'-__"
EQUIPMENT
UNDER HOODS
BY K.E.C.
8"
ACCESS
PANEL
UVC LIGHTING
POWER SUPPLY
AND CONTROLS
UV LIGHT
CASSETTE
4"
REMOVABLE
STN./STL.
GREASE CUP
SLOT TYPE
GREASE CARTRIDGES
UV TYPE STN. STL.
GREASE EXTRACTOR
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
SHBCU-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
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.
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
______X______
EXHAUST DUCT COLLAR
LOCATED IN CENTER OR AT
ANY POINT ALONG LENGTH
OF THE PLENUM
R
R
CADDY
Air Systems
Electrical Requirements
Light fixtures to be powered by a 120/1/60 circuit.
UV Ballast boxes require (1) 120/1/60 15 Amp circuit per ventilator.
UV Control Panel requires a 120/1/60 15 Amp 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.
All specifications subject to change without notice
08/07
page 2 of 2
PROJECT:
ITEM NO:
Model SHBCU-C-II
LOCATION:
General Specifications
Furnish CADDYAirSystems Exhaust Hood Model
SHBCU-C-W-ASII as shown on the plans and as described
in the following specifications.
Ultra-Violet Ventilator With Ceiling Supply Plenum
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
Application
Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.
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
number #4 finish. Construction to meet all requirements of
NFPA 96 and NSF Standard No.2. To include necessary
hanger brackets at front and rear for suspending from
building overhead structure.
Description
The CADDYAirSystems0RGHO³6+%&8³6HULHVYHQWLODWRU
is an Ultra-Violet type and is UL Listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment". This ventilator uses Ultra-Violet light
source technology for cleaning the inside of the hood. The
ventilator shall be complete with a control panel with a
ON/OFF switch, alarm reset button, alarm buzzer, and
status lights to indicate power on, maintenance required,
and light safety shut-down. 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 airstream by
centrifugal force. As the liquefied grease is extracted, it is
drained off via a trough into grease collection containers at
each end of the ventilator. At the end of the cooking day or
at scheduled intervals, the baffle cartridges are removed for
cleaning without having to climb up or onto the cooking
equipment. Once removed, the baffle cartridges can be
washed either in a dishwasher or soaked and rinsed off in a
SRWVLQN(DFKEDIIOHFDUWULGJHLVDPD[LPXPRI´ORQJ
The ventilator can be equipped with an optional fusible link
type 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/Make-Up Air Units
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 Standard No. 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's Standard #96. All ventilators must meet all
applicable codes.
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.
page 1 of 2
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