Gaylord GX2-BDL Service Manual

THE

GAYLORD VENTILATOR

EFFECTIVE DA TE 4-05

TECHNICAL MANUAL

FOR THE GRAND “GX2” SERIES

NON WATER-WASH VENTILATORS

GAYLORD INDUSTRIES

10900 S.W. AVERY STREET • TUALATIN, OREGON 97062-1149 U.S.A.

800-547-9696 • 503-691-2010 • FAX: [phone] • email: [e-mail]

“Undisputed World Leader in

Engineered Systems for

Commercial Kitchens”

tm

GAYLORD INDUSTRIES, INC.

World Headquarters: 10900 S.W. Av erry Street • Tualatin, Oregon 97062-1149 U.S .A.

To Our Customers. . .
Congratulations on your recent purchase of a Gaylord

kitchen exhaust hood system. W e are proud to be ab le
to provide you with a quality product that incorporates
the latest engineering concepts and is a result of over
50 years of experience in the foodservice kitchen
exhaust industry.

If you have other Gaylord equipment such as a Gaylord
Utility Distribution System, Quencher Fire Protection Sys-
tem, or Roof Top Air Handling Equipment, etc., please
refer to the corresponding supplementary equipment
manuals.

If you have further questions, please call us toll free at
1-800-547-9696 or email:[e-mail]. We are
more than happy to help.

Sincerely,

Gaylord Industries

PHONE: [phone] • 800-547-9696 • FAX: [phone] • email: [e-mail] • www.gaylordusa.com

COMMERCIAL KITCHEN EXHAUST SYSTEMS • FIRE PROTECTION • UTILITY DISTRIBUTION • ROOF TOP UNITS • POLLUTION CONTROL

STREET ADDRESS: 10900 S.W. Avery Street, Tualatin, Oregon 97062-8549 U.S.A.

TABLE OF CONTENTS

“GX2” SERIES PRINCIPLE OF OPERATION........................................................ 3

STANDARD MODELS ............................................................................................ 6

MAINTENANCE AND CLEANING INSTRUCTIONS.............................................. 7

TROUBLESHOOTING ........................................................................................... 8

MEASURING INLET SLOT VELOCITY ................................................................. 10

WIRING DIAGRAMS.............................................................................................. 13

PARTS LIST ........................................................................................................... 17

START-UP INSPECTION REPORT ....................................................................... 20

WARRANTY................................................................................. Inside back cover

PATENT NUMBERS

U.S.A.: 4,266,529

4,281,635
4,356,870

CANADA: 1,139,151

1,155,366

GERMANY: 8,034,240

ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED, STORED
IN A RETRIEVAL SYSTEM, OR TRANSMITTED IN ANY FORM BY AN ELECTRIC, ME­CHANICAL, PHOTOCOPYING, RECORDING MEANS OR O THERWISE WITHOUT PRIOR
WRITTEN PERMISSION OF GAYLORD INDUSTRIES, INC. COPYRIGHT 2003.

© Copyright 2005, Gaylord Industries

The manufacturer reserves the right to modify the materials and
specifications resulting from a continuing program of product im­provement or the availability of new materials.

ADDITIONAL COPIES $10.00

“GX2” SERIES PRINCIPLE OF OPERATION

The Gaylord “GX2” Series Non Water-Wash Ventilator
offers simplicity, economy and performance that no other
ventilator can offer. The unique “extractor insert” gives a
grease extraction efficiency far superior to that of a typical
baffle filter. The Gaylord “GX2” Series Ventilators are UL
Listed and meet all the requirements of NFPA #96 and the
International Mechanical Code.

EXHAUST FAN OPERATION

The exhaust fan is controlled by the Gaylord C-150
“Exhaust Fan Start/Stop Switch”, an optional switch, or a
standard wall switch. The switch is usually located on a
wall near the ventilator. When the switch is flipped up to the
on position, the damper begins opening to the exhaust
position (refer to Fig. 1). After the damper opens (approxi-
mately 80 seconds) the exhaust fan will come on.

GREASE EXTRACTION

The Gaylord “GX2” Series Ventilator extracts 90% of the
grease, dust, and lint particles from the airstream passing

through it. Grease extraction is accomplished by unique,
removable stainless steel “extractor inserts” which incor­porates a series of horizontal baffles. As the air moves
through the extractor at high speed, it is forced to make a
series of turns around these baffles, forcing the heavier­than-air particles of grease, dust, and lint to be thrown out
of the airstream by centrifugal force. The sticky grease
collects in the extractor and the liquified grease drains
down into the main grease gutter which slopes to the
grease cup. Note: Some ventilators may be equipped with
optional “Custom Air” baffles (shown dotted) to reduce the
exhaust volume over specific light duty cooking appli­ances. The extractor inserts come in two sizes15½" (5.6
lbs.) and 19½" (6.75 lbs.). IMPORTANT NOTE: Never
operate ventilator without extractor inserts in place.

FIG. 1

3

“GX2” SERIES PRINCIPLE OF OPERATION

CLEANING

At the end of the cooking day the exhaust fan is turned off
by the “Exhaust Fan Start/ Stop Switch.” In addition to the
fan going off, the two position damper moves to the fan off
position (See Fig 2.). This prevents conditioned air from
going up the exhaust system during off hours. After the fan
has been turned off, the extractor inserts are removed and

can be washed either in a dishwasher or soaked and
rinsed off. The grease cup is also removed and emptied at
this time. To ease in the removal of the extractor inserts,
an “Extractor Removal Tool” is available which eliminates
the need for kitchen personnel to climb up on the cooking
equipment, or up a ladder.

FIG. 2

4

“GX2” SERIES PRINCIPLE OF OPERATION

FIRE PROTECTION

NFPA #96 requires the use of surface, duct and plenum
protection on all hoods. It is these systems that are the first
line of defense against equipment fires.

The “GX2” Series ventilator incorporates a two position
damper, a fail safe damper control and a fail safe thermostat.
In the event of a fire, should the thermostat located at the duct
collar reach 250°F, the damper control is de-energized
closing the damper to the fire position (See Fig. 3) and the
exhaust fan shuts off. This prevents the flames from entering

the ductwork and spreading to other parts of the building. The
fire is contained in the kitchen area where it can be properly
fought. After the thermostat cools below 250°F, the damper
automatically opens to the exhaust position and the fan
re-starts.

Surface, duct collar and plenum fire protection utilizing The
Gaylord Quencher System or other fire protection systems
currently on the market can be factory installed as an option.

FIG. 3

5

STANDARD VENTILATOR MODELS

Model GX2-BDL

Application - Wall mounted canopy

style for all types of equipment.

Model GX2-BDL-DS

Application - For island style

cooking arrangements where one side

of the cooking line is light duty equipment

and the other side medium duty equipment.

STANDARD MAKE-UP AIR OPTIONS

The make-up air options shown below are available on all BDL Series Ventilators

except the MAI Series is not available on the GX2-BDL-CL.

Model GX2-BDL-CL

Application - For single island

arrangements

Model GX2-BDL-BB

Application - For island style

cooking arrangements over all duties

of equipment.

MODEL “MAW” SERIES

FRONT FACE DISCHARGE

This method of introducing make-up air into the
kitchen is flexible and has many advantages.
Make-up air is discharged through stainless steel
perforated panels as illustrated (MA W Series) or
optional registers (MAR Series). Typical supply
volume is 80% of the exhaust or more, depend­ing on air balance desired. Supply air tempera­tures should range from 60 to 65°F (16 to 18°C),
but may be as low as 50°F (10°C) depending on
air volume, distribution, and internal heat load.

MODEL “MAI” SERIES

INTERNAL DISCHARGE

This method of introducing air into the hood is
typically referred to as the “short circuit” method.
This design has very limited applications and the
amount of supply air able to be introduced varies
considerably with the type of cooking equipment.
This air may be untempered air in most areas
depending upon climatic conditions and the type
of cooking equipment. The difference between
the quantity of air being introduced and the
amount of air being exhausted must be supplied
through a traditional make-up air system.

6

MAINTENANCE AND CLEANING INSTRUCTIONS

CLEANING

At the end of each cooking day, the exposed interior
surfaces of the ventilator should be wiped down and the
grease cup emptied. During the course of operation, grease
particles are gradually collecting inside the extractor inserts.
Daily , or at periodic intervals, depending on the type of cook­ing, the extractor inserts must be removed and cleaned.
To clean, proceed as follows:

1.Remove extractor inserts by hand or by using the
extractor removal tool. CAUTION: Care should be
taken when removing extractors, especially over fry­ers. It is recommended that the cooking equipment be
cooled down and the fryers be covered prior to removing
extractors. To remove, lift up slightly on extr actor insert
and pull straight out.

2.Extractor inserts may be cleaned either by using a dish-
washer or by washing in a sink using hot water and a
degreasing detergent. Formula G-510 is highly
recommended for this application. For information
contact:

20/10 Products Inc.

P.O. Box 7609
Salem, OR 97303

Phone: [phone]
Fax: [phone]

E-mail: [e-mail]

3.With the extractor inserts removed, wipe and clean the
back wall and the grease gutter with hot detergent wa-
ter. NOTE: If a steam or hot w ater pressure washer is
used for periodic cleaning of the interior, connect a hose
to the gutter drain and lead it to a floor sink or large
buck et to drain off the water.

4.T o replace the extractor inserts, care must be taken to
insure that point “A” rests in the rear clip as illustrated
in Fig. 4.

5.If the ventilator(s) has a fuse link operated supply duct
fire damper NFPA-96 requires inspection of the fuse
link every 6 months and replacement annually.

INSPECTION AND CLEANING REQUIREMENTS

The 2001 edition of NFP A-96 (Standard for V entilation Con­trol and Fire Protection of Commercial Cooking Operations)
require that hoods, ducts and exhaust fans be inspected
by a properly trained, qualified and certified company or
person(s) in accordance with the following table.

Upon inspection, if found to be contaminated with deposits
from grease- laden vapors, the entire exhaust system shall
be cleaned by a properly trained, qualified, and certified
company or person(s) acceptable to the authority having
jurisdiction.

When a vent cleaning service is used, a certificate show­ing date of inspection or cleaning shall be maintained on
the premises. After cleaning is completed, the vent
cleaning contractor shall place or display within the kitchen
area a label indicating the date cleaned and the name of
the servicing company. It shall also indicate areas not
cleaned. Factory trained service agencies are certified by
Gaylord Industries, Inc. to perform these inspections. For
the name and phone number of your nearest agent call
800-547-9696 or www.ga ylordusa.com and go to service.

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CAUTION: Care should be taken when removing extractors,
especially over fryers. It is recommended that the cooking
equipment be cooled down and the fryers be covered prior to
removing extractors.

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FIG. 4

7