Caddy SHC User Manual

CADDY CORPORATION

Air SystemsFood Service Equipment

Commercial Kitchen

Exhaust Systems

Model SHC

Dry Extractor Style

CADDY CORPORATION

Air SystemsFood Service Equipment

Commercial Kitchen

Exhaust Systems

Model SHC

Wall Mount Style

PROJECT:

ITEM NO:

Model SHC-C-W

LOCATION:

General Specifications

Furnish CADDYAirSystems Exhaust Hood Model
SHC-C-W as shown on the plans and as described in the
following specifications.

Dry Cartridge Ventilator

509 Sharptown Road P.O. Box 345
Bridgeport, NJ 08014-0345
Tel: [phone] Fax: [phone]
internet: www.caddycorp.com

CADDY CORPORATION

CADDY Air Systems

All specifications subject to change without notice

08/07

General

Exhaust Ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger
brackets at front and rear suspending from building
overhead structure.

Description

The CADDYAirSystems0RGHO³6+&³9HQWLODWRULVDGU\

extractor cartridge type and is UL listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment." This ventilator is 95% grease
extraction efficient when operated and maintained in
accordance with design specifications. This high efficiency
is accomplished by utilizing removable stainless steel
extractor cartridges containing a series of horizontal,
self-draining baffles. As the air is drawn around the baffles,
the grease, dust and lint particles are slung from the air
stream by centrifugal force. As the liquefied grease is
extracted, it is drawined off via a trough into grease
collection containers at each end of the ventilator. At the
end of the cooking day or at scheduled intervals, the
cartridges are removed for cleaning without having to climb
up or onto the cooking equipment with the use of an
extractor removal pot sink. Each cartridge is a maximum of
19-1/2" long. Ventilator can also be quipped with an optional
fusible link or thermostatically activated fire damper
assembly.

Light Fixtures

All light fixtures shall be pre-wired to a single connection

point. Ventilators built in multiple sections to be furnished

with junction boxes for ease of field connection by the
electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.

Exhaust Fans

Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced

draft, squirrel cage design, equipped with backward
inclined blades.

Fire Protection

NFPA 96 and local codes require a fire extinguishing system

for protection of the duct collar and plenum of all ventilators,
as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which
may be a source of ignition of grease. Consult factory and
local fire officials for exact requirements. UL Listed fire
protection systems may be pre-piped by Caddy at the time of
manufacture, assuring concealment of piping and detectors.

Approvals

Ventilator shall be UL Listed, listed by NSF and be in
accordance with all of the recommendations set forth by
NFPA 96. All ventilators must meet all applicable codes.

Application

Wall mounted exhaust-only canopy style for use over all
types of cooking equipment.

page 1 of 2

8'-6"

FIN. CLG.

HEIGHT

[ ] VERIFY

6'-6"

A.F.F.

2'-0"

_'-_"

3"

4"

10"

EQUIPMENT

UNDER HOODS

BY K.E.C.

SECTION

MODEL:

ADD THE OVERALL

LENGTH (IN INCHES) OF

THE VENTILATOR AFTER

MODEL DESIGNATION

ADD THE OVERALL WIDTH

(IN INCHES) OF THE

VENTILATOR AFTER

MODEL DESIGNATION

DAMPER TYPE

ND - NO DAMPER

FL - FUSIBLE LINK

T - THERMOSTAT

DRAWINGS NOT TO SCALE

SHC-C-W - - -

______X______

DIMENSION VARIES

WITH DEPTH OF THE

EQUIPMENT AND

REQUIRED OVERHANG

EXHAUST DUCT

COLLAR LOCATED

IN CENTER OR AT

ANY POINT ALONG

LENGTH OF THE

PLENUM

14'-0" MAX. UNIT LENGTH. FOR
GREATER LENGTH, JOIN TWO
OR MORE UNITS TOGETHER.
ALLOW 6"MIN. OVERHANG AT
EACH END. IF CHARBROILER
IS AT END, OVERHANG 12"

STANDARD LIGHT FIXTURES
(__) 100 WATT INCANDESCENT
(__) RECESSED INCANDESCENT
(__) RECESSED FLUORESCENT
(IF RECESSED FLUORESCENT
SPECIFY SIZE)

CONSULT FACTORY FOR
NON-STANDARD HEIGHTS

12" MIN. FRONT OVERHANG

6" MIN. SIDE OVERHANG
(12" MIN. SIDE OVERHANG
FOR CHARBROILER)

ENGINEERING DATA

Ventilator Length

Maximum ventilator length in a single section is 14'-0".
For lengths greater than 14'-0", join two or more sections.
Verify access conditions into building and kitchen space
prior to length selection.

Ventilator Hanging Weight

Wt./ lineal ft. Lbs. 75

Electrical Requirements

Light fixtures to be powered by a
120/1/60 circuit.

Mechanical Requirements

The volume of exhaust required is a function of the type of
cooking equipment served by the ventilator, and the type
and volume of product cooked. Refer to the CADDY AirSystems

Master Engineering Data Chart to determine exhaust volume,
duct collar sizes, static pressure drop.

NOTE: Refer to

CADDY AirSystems

Master Engineering Data Sheet in engineering
data section for determining light, medium, and heavy duty cooking
equipment, C.F.M. requirements (exhaust and supply), duct collar
sizes and static pressure requirements.

ITEM #

EST. WEIGHT

LENGTH

WIDTH

HEIGHT

EXHAUST-CFM

DUCT SIZE

S.P.

R

R

CADDY

Air Systems

All specifications subject to change without notice

08/07

page 2 of 2

PROJECT:

ITEM NO:

Model SHC-C-W-PA

LOCATION:

General Specifications

Furnish CADDYAirSystems Exhaust Hood Model
SHC-C-W-PA as shown on the plans and as described in
the following specifications.

Dry Cartridge Ventilator

509 Sharptown Road P.O. Box 345
Bridgeport, NJ 08014-0345
Tel: [phone] Fax: [phone]
internet: www.caddycorp.com

CADDY CORPORATION

CADDY Air Systems

All specifications subject to change without notice

08/07

General

Exhaust Ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger
brackets at front and rear suspending from building
overhead structure.

Description

The CADDYAirSystems0RGHO³6+&³9HQWLODWRULVDGU\

extractor cartridge type and is UL listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment." This ventilator is 95% grease
extraction efficient when operated and maintained in
accordance with design specifications. This high efficiency
is accomplished by utilizing removable stainless steel
extractor cartridges containing a series of horizontal,
self-draining baffles. As the air is drawn around the baffles,
the grease, dust and lint particles are slung from the air
stream by centrifugal force. As the liquefied grease is
extracted, it is drawined off via a trough into grease
collection containers at each end of the ventilator. At the
end of the cooking day or at scheduled intervals, the
cartridges are removed for cleaning without having to climb
up or onto the cooking equipment with the use of an
extractor removal pot sink. Each cartridge is a maximum of
19-1/2" long. Ventilator can also be quipped with an optional
fusible link or thermostatically activated fire damper
assembly.

Make-Up Air (Front Face Discharge)

Ventilator shall have 40% open stainless steel perforated
screens along front face for discharge of tempered make-up
air. Supply volume is 80% or designed to the desired air
balance.

Application

Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.

Light Fixtures

All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the
electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.

Exhaust Fans

Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced

draft, squirrel cage design, equipped with backward
inclined blades.

Fire Protection

NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators,
as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which
may be a source of ignition of grease. Consult factory and
local fire officials for exact requirements. UL Listed fire
protection systems may be pre-piped by Caddy at the time of
manufacture, assuring concealment of piping and detectors.

Approvals

Ventilator shall be UL Listed, listed by NSF and be in
accordance with all of the recommendations set forth by

NFPA 96. All ventilators must meet all applicable codes.

page 1 of 2

40% OPEN STN./STL.

PERFORATED DIFFUSER

1"

4"

1'-0"

8'-6"

FIN. CLG.

HEIGHT

[ ] VERIFY

6'-6"

A.F.F.

2'-0"

_'-_"

3"

4"

10"

EQUIPMENT

UNDER HOODS

BY K.E.C.

SECTION

MODEL:

ADD THE OVERALL

LENGTH (IN INCHES) OF

THE VENTILATOR AFTER

MODEL DESIGNATION

ADD THE OVERALL WIDTH

(IN INCHES) OF THE

VENTILATOR AFTER

MODEL DESIGNATION

DAMPER TYPE

ND - NO DAMPER

FL - FUSIBLE LINK

T - THERMOSTAT

DRAWINGS NOT TO SCALE

SHC-C-W-PA- - -

______X______

DIMENSION VARIES

WITH DEPTH OF THE

EQUIPMENT AND

REQUIRED OVERHANG

EXHAUST DUCT

COLLAR LOCATED

IN CENTER OR AT

ANY POINT ALONG

LENGTH OF THE

PLENUM

14'-0" MAX. UNIT LENGTH. FOR
GREATER LENGTH, JOIN TWO
OR MORE UNITS TOGETHER.

ALLOW 6"MIN. OVERHANG AT
EACH END. IF CHARBROILER
IS AT END, OVERHANG 12"

STANDARD LIGHT FIXTURES
(__) 100 WATT INCANDESCENT
(__) RECESSED INCANDESCENT
(__) RECESSED FLUORESCENT
(IF RECESSED FLUORESCENT
SPECIFY SIZE)

CONSULT FACTORY FOR
NON-STANDARD HEIGHTS

12" MIN. FRONT OVERHANG

6" MIN. SIDE OVERHANG
(12" MIN. SIDE OVERHANG
FOR CHARBROILER)

ENGINEERING DATA

Ventilator Length

Maximum ventilator length in a single section is 14'-0".
For lengths greater than 14'-0", join two or more sections.
Verify access conditions into building and kitchen space
prior to length selection.

Ventilator Hanging Weight

Wt./ lineal ft. Lbs. 90

Electrical Requirements

Light fixtures to be powered by a
120/1/60 circuit.

Mechanical Requirements

The volume of exhaust required is a function of the type of
cooking equipment served by the ventilator, and the type
and volume of product cooked. Refer to the CADDY AirSystems

Master Engineering Data Chart to determine exhaust volume,
duct collar sizes, static pressure drop.

NOTE: Refer to

CADDY AirSystems

Master Engineering Data Sheet in engineering
data section for determining light, medium, and heavy duty cooking
equipment, C.F.M. requirements (exhaust and supply), duct collar
sizes and static pressure requirements.

ITEM #

EST. WEIGHT

LENGTH

WIDTH

HEIGHT

EXHAUST-CFM

DUCT SIZE

S.P.

R

R

CADDY

Air Systems

All specifications subject to change without notice

08/07

page 2 of 2

PROJECT:

ITEM NO:

Model SHC-C-W-ASI

LOCATION:

General Specifications

Furnish CADDYAirSystems Exhaust Hood Model
SHC-C-W-ASI as shown on the plans and as described in
the following specifications.

Dry Cartridge Ventilator

509 Sharptown Road P.O. Box 345
Bridgeport, NJ 08014-0345
Tel: [phone] Fax: [phone]
internet: www.caddycorp.com

CADDY CORPORATION

CADDY Air Systems

All specifications subject to change without notice

08/07

General

Exhaust Ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger
brackets at front and rear suspending from building
overhead structure.

Description

The CADDYAirSystems0RGHO³6+&³9HQWLODWRULVDGU\

extractor cartridge type and is UL listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment." This ventilator is 95% grease
extraction efficient when operated and maintained in
accordance with design specifications. This high efficiency
is accomplished by utilizing removable stainless steel
extractor cartridges containing a series of horizontal,
self-draining baffles. As the air is drawn around the baffles,
the grease, dust and lint particles are slung from the air
stream by centrifugal force. As the liquefied grease is
extracted, it is drawined off via a trough into grease
collection containers at each end of the ventilator. At the
end of the cooking day or at scheduled intervals, the
cartridges are removed for cleaning without having to climb
up or onto the cooking equipment with the use of an
extractor removal pot sink. Each cartridge is a maximum of
19-1/2" long. Ventilator can also be quipped with an optional
fusible link or thermostatically activated fire damper
assembly.

Light Fixtures

All light fixtures shall be pre-wired to a single connection

point. Ventilators built in multiple sections to be furnished

with junction boxes for ease of field connection by the
electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.

Exhaust Fans

Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced

draft, squirrel cage design, equipped with backward
inclined blades.

Fire Protection

NFPA 96 and local codes require a fire extinguishing system

for protection of the duct collar and plenum of all ventilators,

as well as for the protection of various cooking appliances

such as deep fat fryers, griddles, ranges, and broilers, which

may be a source of ignition of grease. Consult factory and

local fire officials for exact requirements. UL Listed fire

protection systems may be pre-piped by Caddy at the time of

manufacture, assuring concealment of piping and detectors.

Approvals

Ventilator shall be UL Listed, listed by NSF and be in

accordance with all of the recommendations set forth by

NFPA 96. All ventilators must meet all applicable codes.

Application

Wall mounted canopy style for use over all types of cooking

equipment where integral make-up air is required.

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

8'-6"

FIN. CLG.

HEIGHT

[ ] VERIFY

6'-6"

A.F.F.

2'-0"

_'-_"

3"

4"

10"

ACCESS
PANEL

AIR REGISTER(S)

40% OPEN STN./STL.

PERFORATED DIFFUSER

UL 555 CLASSIFIED

FIRE DAMPER

))86,%/(/,1.

1"

1'-0"

4"

EQUIPMENT

UNDER HOODS

BY K.E.C.

SECTION

MODEL:

ADD THE OVERALL

LENGTH (IN INCHES) OF

THE VENTILATOR AFTER

MODEL DESIGNATION

ADD THE OVERALL WIDTH

(IN INCHES) OF THE

VENTILATOR AFTER

MODEL DESIGNATION

DAMPER TYPE

ND - NO DAMPER

FL - FUSIBLE LINK

T - THERMOSTAT

DRAWINGS NOT TO SCALE

SHC-C-W-ASI- - -

______X______

DIMENSION VARIES

WITH DEPTH OF THE

EQUIPMENT AND

REQUIRED OVERHANG

EXHAUST DUCT

COLLAR LOCATED

IN CENTER OR AT

ANY POINT ALONG

LENGTH OF THE

PLENUM

14'-0" MAX. UNIT LENGTH. FOR
GREATER LENGTH, JOIN TWO
OR MORE UNITS TOGETHER.

ALLOW 6"MIN. OVERHANG AT
EACH END. IF CHARBROILER
IS AT END, OVERHANG 12"

STANDARD LIGHT FIXTURES
(__) 100 WATT INCANDESCENT
(__) RECESSED INCANDESCENT
(__) RECESSED FLUORESCENT
(IF RECESSED FLUORESCENT
SPECIFY SIZE)

CONSULT FACTORY FOR
NON-STANDARD HEIGHTS

22" MIN. FRONT OVERHANG

6" MIN. SIDE OVERHANG
(12" MIN. SIDE OVERHANG
FOR CHARBROILER)

ENGINEERING DATA

Ventilator Length

Maximum ventilator length in a single section is 14'-0".
For lengths greater than 14'-0", join two or more sections.
Verify access conditions into building and kitchen space
prior to length selection.

Ventilator Hanging Weight

Wt./ lineal ft. Lbs. 90

Electrical Requirements

Light fixtures to be powered by a
120/1/60 circuit.

Mechanical Requirements

The volume of exhaust required is a function of the type of
cooking equipment served by the ventilator, and the type
and volume of product cooked. Refer to the CADDY AirSystems

Master Engineering Data Chart to determine exhaust volume,
duct collar sizes, static pressure drop.

NOTE: Refer to

CADDY AirSystems

Master Engineering Data Sheet in engineering
data section for determining light, medium, and heavy duty cooking
equipment, C.F.M. requirements (exhaust and supply), duct collar
sizes and static pressure requirements.

ITEM #

EST. WEIGHT

LENGTH

WIDTH

HEIGHT

EXHAUST-CFM

DUCT SIZE

S.P.

R

R

CADDY

Air Systems

All specifications subject to change without notice

08/07

page 2 of 2

PROJECT:

ITEM NO:

Model SHC-C-W-AA

LOCATION:

General Specifications

Furnish CADDYAirSystems Exhaust Hood Model
SHC-C-W-AA as shown on the plans and as described in
the following specifications.

Dry Cartridge Ventilator

509 Sharptown Road P.O. Box 345
Bridgeport, NJ 08014-0345
Tel: [phone] Fax: [phone]
internet: www.caddycorp.com

CADDY CORPORATION

CADDY Air Systems

All specifications subject to change without notice

08/07

General

Exhaust Ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger
brackets at front and rear suspending from building
overhead structure.

Description

The CADDYAirSystems0RGHO³6+&³9HQWLODWRULVDGU\

extractor cartridge type and is UL listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment." This ventilator is 95% grease
extraction efficient when operated and maintained in
accordance with design specifications. This high efficiency
is accomplished by utilizing removable stainless steel
extractor cartridges containing a series of horizontal,
self-draining baffles. As the air is drawn around the baffles,
the grease, dust and lint particles are slung from the air
stream by centrifugal force. As the liquefied grease is
extracted, it is drawined off via a trough into grease
collection containers at each end of the ventilator. At the
end of the cooking day or at scheduled intervals, the
cartridges are removed for cleaning without having to climb
up or onto the cooking equipment with the use of an
extractor removal pot sink. Each cartridge is a maximum of
19-1/2" long. Ventilator can also be quipped with an optional
fusible link or thermostatically activated fire damper
assembly.

Light Fixtures

All light fixtures shall be pre-wired to a single connection
point. Ventilators built in multiple sections to be furnished
with junction boxes for ease of field connection by the
electrical trades. Light bulbs furnished and installed by the

Kitchen Equipment Contractor.

Exhaust Fans

Exhaust fans are to be provided and installed by others in

compliance with local codes. Fans should be induced

draft, squirrel cage design, equipped with backward

inclined blades.

Fire Protection

NFPA 96 and local codes require a fire extinguishing system

for protection of the duct collar and plenum of all ventilators,
as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which
may be a source of ignition of grease. Consult factory and
local fire officials for exact requirements. UL Listed fire
protection systems may be pre-piped by Caddy at the time of
manufacture, assuring concealment of piping and detectors.

Approvals

Ventilator shall be UL Listed, listed by NSF and be in
accordance with all of the recommendations set forth by
NFPA 96. All ventilators must meet all applicable codes.

Application

Wall mounted canopy style for use over all types of cooking
equipment where integral make-up air is required.

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

8'-6"

FIN. CLG.

HEIGHT

[ ] VERIFY

6'-6"

A.F.F.

2'-0"

_'-_"

3"

4"

10"

1'-0"

AIR REGISTER(S)

4"

1"

40% OPEN STN./STL.

PERFORATED DIFFUSER

EQUIPMENT

UNDER HOODS

BY K.E.C.

SECTION

MODEL:

ADD THE OVERALL

LENGTH (IN INCHES) OF

THE VENTILATOR AFTER

MODEL DESIGNATION

ADD THE OVERALL WIDTH

(IN INCHES) OF THE

VENTILATOR AFTER

MODEL DESIGNATION

DAMPER TYPE

ND - NO DAMPER

FL - FUSIBLE LINK

T - THERMOSTAT

DRAWINGS NOT TO SCALE

SHC-C-W-AA- - -

______X______

DIMENSION VARIES

WITH DEPTH OF THE

EQUIPMENT AND

REQUIRED OVERHANG

EXHAUST DUCT

COLLAR LOCATED

IN CENTER OR AT

ANY POINT ALONG

LENGTH OF THE

PLENUM

14'-0" MAX. UNIT LENGTH. FOR
GREATER LENGTH, JOIN TWO
OR MORE UNITS TOGETHER.

ALLOW 6"MIN. OVERHANG AT
EACH END. IF CHARBROILER
IS AT END, OVERHANG 12"

STANDARD LIGHT FIXTURES
(__) 100 WATT INCANDESCENT
(__) RECESSED INCANDESCENT
(__) RECESSED FLUORESCENT
(IF RECESSED FLUORESCENT
SPECIFY SIZE)

CONSULT FACTORY FOR
NON-STANDARD HEIGHTS

12" MIN. FRONT OVERHANG

6" MIN. SIDE OVERHANG
(12" MIN. SIDE OVERHANG
FOR CHARBROILER)

ENGINEERING DATA

Ventilator Length

Maximum ventilator length in a single section is 14'-0".
For lengths greater than 14'-0", join two or more sections.
Verify access conditions into building and kitchen space
prior to length selection.

Ventilator Hanging Weight

Wt./ lineal ft. Lbs. 90

Electrical Requirements

Light fixtures to be powered by a
120/1/60 circuit.

Mechanical Requirements

The volume of exhaust required is a function of the type of
cooking equipment served by the ventilator, and the type
and volume of product cooked. Refer to the CADDY AirSystems

Master Engineering Data Chart to determine exhaust volume,
duct collar sizes, static pressure drop.

NOTE: Refer to

CADDY AirSystems

Master Engineering Data Sheet in engineering
data section for determining light, medium, and heavy duty cooking
equipment, C.F.M. requirements (exhaust and supply), duct collar
sizes and static pressure requirements.

ITEM #

EST. WEIGHT

LENGTH

WIDTH

HEIGHT

EXHAUST-CFM

DUCT SIZE

S.P.

R

R

CADDY

Air Systems

All specifications subject to change without notice

08/07

page 2 of 2

PROJECT:

ITEM NO:

Model SHC-C-W-ASII

LOCATION:

General Specifications

Furnish CADDYAirSystems Exhaust Hood Model
SHC-C-W-ASII as shown on the plans and as described in
the following specifications.

Dry Cartridge Ventilator

509 Sharptown Road P.O. Box 345
Bridgeport, NJ 08014-0345
Tel: [phone] Fax: [phone]
internet: www.caddycorp.com

CADDY CORPORATION

CADDY Air Systems

All specifications subject to change without notice

08/07

General

Exhaust Ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger
brackets at front and rear suspending from building
overhead structure.

Description

The CADDYAirSystems0RGHO³6+&³9HQWLODWRULVDGU\

extractor cartridge type and is UL listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment." This ventilator is 95% grease
extraction efficient when operated and maintained in
accordance with design specifications. This high efficiency
is accomplished by utilizing removable stainless steel
extractor cartridges containing a series of horizontal,
self-draining baffles. As the air is drawn around the baffles,
the grease, dust and lint particles are slung from the air
stream by centrifugal force. As the liquefied grease is
extracted, it is drawined off via a trough into grease
collection containers at each end of the ventilator. At the
end of the cooking day or at scheduled intervals, the
cartridges are removed for cleaning without having to climb
up or onto the cooking equipment with the use of an
extractor removal pot sink. Each cartridge is a maximum of

19-1/2" long. Ventilator can also be quipped with an optional

fusible link or thermostatically activated fire damper
assembly.

Light Fixtures

All light fixtures shall be pre-wired to a single connection

point. Ventilators built in multiple sections to be furnished

with junction boxes for ease of field connection by the
electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.

Exhaust Fans

Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced

draft, squirrel cage design, equipped with backward
inclined blades.

Fire Protection

NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators,
as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which
may be a source of ignition of grease. Consult factory and
local fire officials for exact requirements. UL Listed fire
protection systems may be pre-piped by Caddy at the time of
manufacture, assuring concealment of piping and detectors.

Approvals

Ventilator shall be UL Listed, listed by NSF and be in
accordance with all of the recommendations set forth by
NFPA 96. All ventilators must meet all applicable codes.

Application

Wall mounted canopy style for use over all types of cooking

equipment where integral make-up air is required.

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

8'-6"

FIN. CLG.

HEIGHT

[ ] VERIFY

6'-6"

A.F.F.

2'-0"

_'-_"

3"

4"

10"

AIR REGISTER(S)

4"

UL 555 CLASSIFIED

FIRE DAMPER

))86,%/(/,1.

1'-0"

1"

40% OPEN STN./STL.

PERFORATED DIFFUSER

EQUIPMENT

UNDER HOODS

BY K.E.C.

SECTION

MODEL:

ADD THE OVERALL

LENGTH (IN INCHES) OF

THE VENTILATOR AFTER

MODEL DESIGNATION

ADD THE OVERALL WIDTH

(IN INCHES) OF THE

VENTILATOR AFTER

MODEL DESIGNATION

DAMPER TYPE

ND - NO DAMPER

FL - FUSIBLE LINK

T - THERMOSTAT

DRAWINGS NOT TO SCALE

SHC-C-W-ASII- - -

______X______

DIMENSION VARIES

WITH DEPTH OF THE

EQUIPMENT AND

REQUIRED OVERHANG

EXHAUST DUCT

COLLAR LOCATED

IN CENTER OR AT

ANY POINT ALONG

LENGTH OF THE

PLENUM

14'-0" MAX. UNIT LENGTH. FOR
GREATER LENGTH, JOIN TWO
OR MORE UNITS TOGETHER.

ALLOW 6"MIN. OVERHANG AT
EACH END. IF CHARBROILER
IS AT END, OVERHANG 12"

STANDARD LIGHT FIXTURES
(__) 100 WATT INCANDESCENT
(__) RECESSED INCANDESCENT
(__) RECESSED FLUORESCENT
(IF RECESSED FLUORESCENT
SPECIFY SIZE)

CONSULT FACTORY FOR
NON-STANDARD HEIGHTS

22" MIN. FRONT OVERHANG

6" MIN. SIDE OVERHANG
(12" MIN. SIDE OVERHANG
FOR CHARBROILER)

ENGINEERING DATA

Ventilator Length

Maximum ventilator length in a single section is 14'-0".
For lengths greater than 14'-0", join two or more sections.
Verify access conditions into building and kitchen space
prior to length selection.

Ventilator Hanging Weight

Wt./ lineal ft. Lbs. 90

Electrical Requirements

Light fixtures to be powered by a
120/1/60 circuit.

Mechanical Requirements

The volume of exhaust required is a function of the type of
cooking equipment served by the ventilator, and the type
and volume of product cooked. Refer to the CADDY AirSystems

Master Engineering Data Chart to determine exhaust volume,
duct collar sizes, static pressure drop.

NOTE: Refer to

CADDY AirSystems

Master Engineering Data Sheet in engineering
data section for determining light, medium, and heavy duty cooking
equipment, C.F.M. requirements (exhaust and supply), duct collar
sizes and static pressure requirements.

ITEM #

EST. WEIGHT

LENGTH

WIDTH

HEIGHT

EXHAUST-CFM

DUCT SIZE

S.P.

R

R

CADDY

Air Systems

All specifications subject to change without notice

08/07

page 2 of 2

PROJECT:

ITEM NO:

Model SHC-C-W

LOCATION:

General Specifications

Furnish CADDYAirSystems Exhaust Hood Model
SHC-C-W-ASII as shown on the plans and as described in
the following specifications.

Dry Cartridge Ventilator With Ceiling Supply Plenum

509 Sharptown Road P.O. Box 345
Bridgeport, NJ 08014-0345
Tel: [phone] Fax: [phone]
internet: www.caddycorp.com

CADDY CORPORATION

CADDY Air Systems

All specifications subject to change without notice

08/07

General

Exhaust Ventilator shall be constructed of 18 gauge type
300 series stainless steel. All exposed surfaces to have a
#4 finish. Construction to meet all requirements of NFPA 96
and NSF Standard No. 2. To include necessary hanger
brackets at front and rear suspending from building
overhead structure.

Description

The CADDYAirSystems0RGHO³6+&³9HQWLODWRULVDGU\

extractor cartridge type and is UL listed under the standards
as set forth in UL710 "Exhaust Hoods for Commercial
Cooking Equipment." This ventilator is 95% grease
extraction efficient when operated and maintained in
accordance with design specifications. This high efficiency
is accomplished by utilizing removable stainless steel
extractor cartridges containing a series of horizontal,
self-draining baffles. As the air is drawn around the baffles,
the grease, dust and lint particles are slung from the air
stream by centrifugal force. As the liquefied grease is
extracted, it is drawined off via a trough into grease
collection containers at each end of the ventilator. At the
end of the cooking day or at scheduled intervals, the
cartridges are removed for cleaning without having to climb
up or onto the cooking equipment with the use of an
extractor removal pot sink. Each cartridge is a maximum of

19-1/2" long. Ventilator can also be quipped with an optional

fusible link or thermostatically activated fire damper
assembly.

Light Fixtures

All light fixtures shall be pre-wired to a single connection

point. Ventilators built in multiple sections to be furnished

with junction boxes for ease of field connection by the
electrical trades. Light bulbs furnished and installed by the
Kitchen Equipment Contractor.

Exhaust Fans

Exhaust fans are to be provided and installed by others in
compliance with local codes. Fans should be induced

draft, squirrel cage design, equipped with backward
inclined blades.

Fire Protection

NFPA 96 and local codes require a fire extinguishing system
for protection of the duct collar and plenum of all ventilators,
as well as for the protection of various cooking appliances
such as deep fat fryers, griddles, ranges, and broilers, which
may be a source of ignition of grease. Consult factory and
local fire officials for exact requirements. UL Listed fire
protection systems may be pre-piped by Caddy at the time of
manufacture, assuring concealment of piping and detectors.

Approvals

Ventilator shall be UL Listed, listed by NSF and be in
accordance with all of the recommendations set forth by
NFPA 96. All ventilators must meet all applicable codes.

Application

Wall mounted canopy style for use over all types of cooking

equipment where integral make-up air is required.

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

3"

4"

1'-0"

1'-0"

1'-6"

40% OPEN STN./STL.

PERFORATED DIFFUSER

1'-6" MIN.
4'-0" MAX.

8'-6"

FIN. CLG.

HEIGHT

[ ] VERIFY

6'-6"

A.F.F.

2'-0"

_'-_"

3"

4"

10"

EQUIPMENT

UNDER HOODS

BY K.E.C.

MODEL:

DRAWINGS NOT TO SCALE

SHC-C-W- - -

STANDARD LIGHT FIXTURES
(__) 100 WATT INCANDESCENT
(__) RECESSED INCANDESCENT
(__) RECESSED FLUORESCENT
(IF RECESSED FLUORESCENT
SPECIFY SIZE)

CONSULT FACTORY FOR
NON-STANDARD HEIGHTS

22" MIN. FRONT OVERHANG

6" MIN. SIDE OVERHANG
(12" MIN. SIDE OVERHANG
FOR CHARBROILER)

ENGINEERING DATA

Ventilator Length

Maximum ventilator length in a single section is 14'-0".
For lengths greater than 14'-0", join two or more sections.
Verify access conditions into building and kitchen space
prior to length selection.

Ventilator Hanging Weight

Wt./ lineal ft. Lbs. 90

Electrical Requirements

Light fixtures to be powered by a
120/1/60 circuit.

Mechanical Requirements

The volume of exhaust required is a function of the type of
cooking equipment served by the ventilator, and the type
and volume of product cooked. Refer to the CADDY AirSystems

Master Engineering Data Chart to determine exhaust volume,
duct collar sizes, static pressure drop.

NOTE: Refer to

CADDY AirSystems

Master Engineering Data Sheet in engineering
data section for determining light, medium, and heavy duty cooking
equipment, C.F.M. requirements (exhaust and supply), duct collar
sizes and static pressure requirements.

ITEM #

EST. WEIGHT

LENGTH

WIDTH

HEIGHT

EXHAUST-CFM

DUCT SIZE

S.P.

R

R

CADDY

Air Systems

All specifications subject to change without notice

08/07

______X______

DIMENSION VARIES

WITH DEPTH OF THE

EQUIPMENT AND

REQUIRED OVERHANG

EXHAUST DUCT

COLLAR LOCATED

IN CENTER OR AT

ANY POINT ALONG

LENGTH OF THE

PLENUM

14'-0" MAX. UNIT LENGTH. FOR
GREATER LENGTH, JOIN TWO
OR MORE UNITS TOGETHER.
ALLOW 6"MIN. OVERHANG AT
EACH END. IF CHARBROILER
IS AT END, OVERHANG 12"

ADD THE OVERALL

LENGTH (IN INCHES) OF

THE VENTILATOR AFTER

MODEL DESIGNATION

ADD THE OVERALL WIDTH

(IN INCHES) OF THE

VENTILATOR AFTER

MODEL DESIGNATION

DAMPER TYPE

ND - NO DAMPER

FL - FUSIBLE LINK

T - THERMOSTAT

page 2 of 2