Gaylord GX-BDL, C-250 Service Manual

THE

GA YLORD VENTILA TOR

EFFECTIVE DA TE 2-99

TECHNICAL MANUAL

FOR GRAND “GX” SERIES

NON W A TER-W ASH VENTILATORS

WITH

MODEL C-250 START/STOP SWITCH

GAYLORD INDUSTRIES, INC.

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

1-800-547-9696 • 503-691-2010 • FAX: [phone] • email: [e-mail]

An Illinois Tool Works Company

“Undisputed World Leader in

Engineered Systems for

Commercial Kitchens”

tm

GAYLORD INDUSTRIES, INC.

World Headquarters: P .O. Box 1149 • T ualatin, Oregon 97062-1 149 U.S.A.

T o Our Customers. . .
Congratulations on your recent purchase of a Gaylord

kitchen exhaust hood system. We are proud to be able
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
System, or Roof Top Air Handling Equipment, etc.,
please refer to the corresponding supplementary equip-
ment manuals.

If you have further questions, please call us toll free at
1-800-547-9696. We are more than happy to help.

Sincerely ,

Gaylord Industries, Inc.

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, T ualatin, Oregon 97062-8549 U.S.A.

T ABLE OF CONTENTS

OPERATION .......................................................................................................... 1

STANDARD MODELS ........................................................................................... 2

MAINTENANCE AND CLEANING INSTRUCTIONS ............................................ 3

TROUBLESHOOTING ........................................................................................... 3

MEASURING INLET SLOT VELOCITY ................................................................. 5

WIRING DIAGRAMS.............................................................................................. 7

PARTS LIST........................................................................................................... 8

WARRANTY

P ATENT 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, ST ORED
IN A RETRIEVAL SYSTEM, OR TRANSMITTED IN ANY FORM BY AN ELECTRIC, ME­CHANICAL, PHOTOCOPYING, RECORDING MEANS OR OTHERWISE WITHOUT
PRIOR WRITTEN PERMISSION OF GAYLORD INTERNATIONAL, INC. COPYRIGHT

1999.

© Copyright 1999, Gaylord Industries, Inc.

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

OPERATION

The Gaylord “GX” 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 mesh or extractor filter.
The Gaylord “GX” Series Ventilators are UL Listed
and meet all the requirements of NFPA #96.

FAN OPERA TION

To operate the exhaust fan, push the “start” or
“stop” button on the Gaylord exhaust fan switch.

GREASE EXTRACTION

The Gaylord “GX” Series Ventilator extracts 90%
of the grease, dust, and lint particles from the air­stream passing through it. Grease extraction is
accomplished by a unique, removable stainless steel
“extractor insert” which incorporates a series of
horizontal baffles. As the air moves through the
ventilator at high speed, it is forced to make a
series of turns around these baffles, forcing the
heavier-than-air particles of grease, dust, and lint
to be thrown out of the airstream by centrifugal
force. The liquefied grease then drains off into a
grease cup. The extractor inserts are available in
two sizes: 151/2" (5 3/4 lbs.) and 191/2" (6 3/4 lbs.).
IMPORTANT NOTE: Never operated ventilator
without extractor inserts in place.

CLEANING

At the end of the cooking day, or at periodic inter-
vals, the inserts are removed and can be washed
either in a dishwasher or soaked and rinsed off. To
ease in the removal of the extractor inserts, an
“Extractor Removcal Tool” is available which
eliminates the need for kitchen personnel to climb
up on the cooking equipment.

DUCT TAKE-OFF
COLLAR

TRANSITION
AREA

BAFFLES

GREASE
GUTTER

GREASE CUP

280° F FUSE LINK
LIGHT FIXTURE

GREASE EXTRACTION

INLET SLOT
EXTRACTOR

INSERT
SURFACE FIRE

PROTECTION NOZZLE

EXTRACTOR
INSERT

FIRE PROTECTION

NFPA #96 requires the use of surface, duct and
plenum protection on all non water-wash hoods. It
is these systems that are the first line of defense
against equipment fires. If the surface system fails
to extinguish the fire, the ventilator's internal fire
protection system then acts as a back-up.

This is accomplished by a spring loaded fire damper
which is activated by a 280° F fusible link or ther-
mostat located at the duct collar. In the event of a
fire, should the detection device reach 280° F, the
damper would close preventing the flames from
entering the duckwork and spreading to other parts
of the building. The fire is contained in the kitchen
area where it can be properly fought.

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

EXHAUST FAN

ST ART/STOP SWITCH

Model C-250

FIRE DAMPER
IN CLOSED
POSITION

PLENUM FIRE
PROTECTION
NOZZLE

CLEANING

EXHAUST DUCT COLLAR
FIRE PROTECTION NOZZLE

MELTED280° FFUSE LINK

SURFACE FIRE
PROTECTION NOZZLE

FIRE PROTECTION

EXTRACTOR
REMOVAL
TOOL

FIGURE 1

1

ST ANDARD MODELS

MODEL “GX-AB”

APPLICATION - Backshelf style for all

types of counter height equipment.

MODEL “GX-BDL-O”

APPLICATION - Eyebrow canopy style for

direct mounting to all types of ovens such

as roast, bake, and reel types.

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

MODEL “GX-CE”

APPLICATION - Pass-over style for all

types of counter height equipment.

MODEL “GX-BDL-DS-CL”

APPLICATION - Used for cafeteria lines or

any other single line island arrangement.

FIGURE 2

STANDARD MAKE-UP AIR OPTIONS

FIRE DAMPER

APPLICATION - W all mounted canopy style

MODEL “GX-BDL”

for all types of equipment.

MODEL “GX-BDL-DS”

APPLICATION - Used for typical island

style cooking arrangement.

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 (MAW Series) or
optional registers. 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 “MAP” SERIES

DOWN DISCHARGE
This method of introducing air into the kitchen
area is typically used when “spot cooling” of the
kitchen staff is desired to help relieve the ef­fects of severe radiant heat generated from
equipment such as charbroilers. Discharge ve­locities must be carefully engineered to avoid air
turbulence at the cooking surface, discomfort to
personnel and the cooling of foods. The amount
of supply air introduced may be up to 80% of
exhaust depending upon the type of cooking
equipment involved, and the air temperature
should be 65° F (18°C) or higher.

2

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.

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 extractor insert and
pull straight out.

2. Extractor inserts may be cleaned either by using a dishwasher 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, Oregon 97303

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

4. To replace the extractor inserts, care must be taken to insure that
point A rests in the rear clip as illustrated at right.

Phone: [phone]
Fax: [phone]
email:[e-mail]

INSPECTION AND CLEANING REQUIREMENTS

The 1998 edition of NFPA-96 (Standard for Ventilation 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 grease­laden 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 in accordance.

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.

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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.

FIGURE 3

TROUBLESHOOTING

POOR SMOKE CAPTURE

If the ventilator is not exhausting properly and smoke is escaping, first
check the extractor inserts to make sure they are in place properly. If
they are, the probable cause of smoke loss is a malfunctioning fan. The
fan can be checked by taking air readings at the inlet slot. Refer to page
5 for proper method of taking air readings.

If the air velocity is low, check the following:

1. Broken or slipping fan belt.

2. Duct access panels left open.

3. Closed fire damper.

4. Proper exhaust fan size (exhaust fan must be capable of
delivering specified CFM and static pressure).

5. Proper rotation of fan wheel.

NOTE: NEVER OPERATE
THE VENTILATOR IF THE
EXTRACTOR INSERTS
ARE NOT IN PLACE.

FIGURE 4

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.

Poor smoke capture may also be caused by inadequately and/or
improperly introduced make-up air. Make-up air must be supplied for
replacement of air exhaust through all kitchen exhaust systems. Make­up air should be delivered through registers at ceiling height, and distrib­uted throughout the kitchen area. A general “rule of thumb” is that 75% to
80% of the replacement air should be fresh, conditioned (heated or cooled)
air brought into the kitchen area, with the remaining 20% to 25% allowed
to flow into the kitchen from adjacent areas. Smoke loss may also be
caused by too much make-up air or make-up air being blown directly at
the ventilator. Make-up air should not exceed 90% of exhaust air and
should be introduced into the kitchen evenly and away from the ventilator.

3

TROUBLE SHOOTING

DUCT COLLAR

DAMPER CONTROL
SWITCH MODEL
C-61/GXB

ACCESSTO DAMPER
AND FUSE LINK

ACCESSTO DAMPER
CONTROL SWITCH
AND DUCT COLLAR
ACCESS

FUSE LINK ACTIVATED
FIRE DAMPER

DUCT COLLAR

DAMPER CONTROL
SWITCH COVER
C-61/GXSH

ACCESSTO DAMPER
AND THERMOSTAT

ACCESSTO DAMPER
CONTROL SWITCH
AND DUCT COLLAR
ACCESS

THERMOSTATICALLY ACTIVATED
FIRE DAMPER

RESET HANDLE

EXHAUST FAN WILL NOT COME ON

If the exhaust fan does not come on when the fan switch is flipped or
start button is pushed, check the following:

1. Magnetic starter for exhaust fan - It is possible that the overload
protectors within the magnetic starter switch may have actuated
and stopped the fan. Push the “reset” button on the magnetic
starter, and then restart the exhaust fan.

2. In the event that an H.O.A. (Hands Off/Automatic) type magnetic
starter switch is used, check the selector switch to make sure it
is in the automatic position.

3. Check exhaust fan motor circuit breaker and check fuses in
disconnect switch normally located next to the fan.

4. Check 120 volt control power and 3 phase blower power at
circuit breaker panel.

GREASE EXTRACTION

The Gaylord “GX” Series Ventilator extracts up to 90% of the grease,
dust, and lint particles from the airstream passing through it, when
operated and maintained in accordance with design specifications. If it
appears that the ventilator is not extracting properly, check the inlet slot
velocity as described on Page 5.

FUSE LINK OPERATED DAMPER

A spring loaded fire damper is standard equipment for all “GX” Series
Ventilators. The damper is located at the duct collar and is activated by
a 280°F (137°C) fuse link. The damper control switch, which contains
the spring, is mounted at the side of the duct collar. In the event of a fire,
and if the fuse link reaches 280°F (137°C) , the link will separate, the
damper will close, and the exhaust fan will shut off. To resume normal
operation, the fuse link must be replaced. Most codes require fuse links
to be inspected semiannually and replaced annually. It is recommended
that a professional service organization be contracted to perform this
service. Normally this could be the same company that services the
fire protection system. IMPORTANT NOTE: All replacement fuse links
must be UL Listed and rated for 280°F (137°C).

ELECTRICALL Y OPERA TED FIRE DAMPER

An electrically operated damper is optional equipment. Ventilators
equipped with this option are easily recognizable in that they have a
reset handle with a red knob.

DAMPER CONTROL SWITCH

MODEL C-61 / GXSH

FIG. 6

The electric damper is controlled by a 280°F (137°C) thermostat mounted
at the duct collar. In the event of a fire and if the thermostat reaches
280 °F (137°C), the fire damper will automatically close and the exhaust
fan will shut off. To resume normal operation, the red knob must be
reset until the damper latches open.

DAMPER CONTROL SWITCH

MODEL C-61/GXB

FIG. 5

FIG. 7

FIG. 8

4

SENSING HEAD

HEIGHT OF

INLET SLOT

INLET SLOT PLANE

LOWER LIP OF
INLET PLANE

POSITION SENSING HEAD
ON INLET SLOT PLANE

SENSING HEAD

HEIGHT OF

INLET SLOT

INLET SLOT PLANE

LOWER LIP OF
INLET PLANE

POSITION SENSING HEAD

ON INLET SLOT PLANE
CUSTOM AIR
BAFFLE

LOWER LIP OF
REAR INLET SLOT

PLACE BOTTOM OF SENSING HEAD
EVEN WITH LOWER LIP OF INLET
SLOT ANDTOP OF PROBE HEAD
AGAINST BACKWALL OF VENTILATOR
AS SHOWN

MEASURING INLET SLOT VELOCITY

MEASURING INLET SLOT VELOCITY

Smoke capture and grease extraction efficiency are
dependent upon the proper air velocity at the inlet slot of the
ventilator.

The required average slot velocities are shown on the “Air
Velocity Chart” below . If the slot velocity is below the required
average, the exhaust fan must be adjusted accordingly.

NOTE: The height of the inlet slot can vary depending upon
the design of the ventilator. It is, therefore, important to first
measure the inlet slot and compare it to the chart below to
determine the required average inlet slot velocity. The
designed CFM per lineal foot is related to the velocity as
shown on the chart below. The total CFM for the ventilator
can be found on the ventilator nameplate. (See Figure 12).

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AIR VELOCITY CHARTS

FOR ALL “GX” SERIES EXCEPT “GX-DS”

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FOR “GX-DS” SERIES VENTILA TORS

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Air velocity readings less than what is specified on the “Air
Velocity Chart” may allow smoke and grease to escape the
confines of the ventilator and/or reduce grease extraction
efficiency. This can result in grease deposits which lead to
sanitation problems or fire hazards if left uncorrected. If air
velocity readings are higher than those specified, it will
require more energy to operate the exhaust fan and exces­sive noise levels will result.

Higher or lower velocities than the required average will
normally put the entire heating and ventilating system out of
balance.

When measuring the air velocity it is very important to take an
average reading across the inlet slot plane as illustrated in
Figures 9A, B, or C, or Figure 10. Positioning the sensing
head incorrectly will give velocity readings that cannot be
compared to the “Air Velocity Chart”. The sensing heads
shown in Figure 9 are of the design typically used on an­emometer type instruments.

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FIGURE 9A

FIGURE 9B

FIGURE 9C

REAR SLOT OF MODEL “BDL-DS” SERIES

AND “BDL-DS-CL” SERIES

FIGURE 9A, B, & C

CROSS SECTION OF TYPICAL

VENTILA TOR INLET SLOT

5

INLET SLOT PLANE

AIRFLOW

LOWER LIP OF
INLET PLANE

MEASURING INLET SLOT VELOCITY

PROBE HEAD

NOTE: IF A VELOMETER TYPE INSTRUMENT

THIRD READING

SECOND READING

FIRST READING

FIGURE 10

WITH PROBE HEAD IS USED, AS ILLUSTRATED AT
LEFT, A MINIMUM OF THREE (3) READINGS MUST BE
TAKEN ACCROSS THE INLET SLOT PLANE, AS
SHOWN, AND THEN AVERAGED.

NOTE: THE VELOMETER PROBE HEAD SHOWN IS
FROM A DWYER MODEL 460. WHEN THIS MODEL IS
USED IT IS IMPORTANT THAT THE METER BASE BE
HELD VERTICAL.

SENSING HEAD

APPROXIMATEL Y

EQUAL

LENGTH OF INLET SLOT

APPROXIMATEL Y

EQUAL

APPROX.6"
IN FROM ENDS

FOR VENTILATORS UP TO 6'-0" LONG,TAKE A MINIMUM OFTWO (2) READINGS. FOR VENTILATORS
LONGER THAN 6'-0",TAKE A MINIMUM OF THREE (3) VELOCITY READINGS AS ILLUSTRATED.
IF DAMPER CONTROL SWITCH IS LOCATED IN THE CENTER, TAKE CENTER READING 6"TO
EITHER SIDE OF THE CONTROL

1. MINIMUM TOTAL EXHAUST
VOLUME FOR THIS HOOD SECTION

2. MAXIMUM TOTAL SUPPLY
VOLUME FOR THIS HOOD SECTION

3. EXHAUST STATIC PRESSURE AT
DUCT COLLAR

4. SUPPLY STATIC PRESSURE AT
DUCT COLLAR

LISTED

U

370Y

L

®

EXHAUST HOOD WITH

EXHAUST DAMPER

THIS EXHAUST HOOD HAS BEEN TESTED
TO STANDARD UL 710 "EXHAUST HOODS
FOR COMMERCIAL COOKING
EQUIPMENT"

THIS EXHAUST HOOD IS LISTED UNDER
UL FILE NUMBER MH11403

THIS EXHAUST HOOD MEETS ALL
REQUIREMENTS OF THE LATEST
EDITION OF NFPA-96

PATENT NUMBERS: USA, 3,247,776; 3,611,909;
3,788,041; 4,072,143; 4,266,529; 4,281,635; 4,356,870;
Australia, 481,510; 465,037; Canada, 744,166; 759,710;
926,689; 1,139,151; 968, 559; 940,761; 1,004,155;
1,086,126; France, 7,227,217; 7,332,718; 2,351,362;
Germany, 2,346,196; 1,604, 173; 3, 152, 501Great Britain,
1,350,857; 1,396,065; 1,558,537; Japan, 650,269; 797,637;
917, 077; 1,045,507; 726,884; 1, 580, 556; New Zealand,
162,024; 167,964; Switzerland, 560,358; other U.S. and
foreign patents pending.

WORLD HEADQUARTERS

GAYLORD INDUSTRIES, INC.

A SUBSIDIARY OF GAYLORD INTERNATIONAL, INC.

10900 S.W. AVERY STREET

TUALATIN, OR 97062-8549 USA

UL-GX/FX/SG-FD 996

5. THIS HOOD SECTION SUITABLE FOR APPLIANCES WITH MAXIMUM COOKING
SURFACE TEMPERATURE OF:

6. REFER TO GAYLORD VENTILATOR TECHNICAL MANUAL FOR INLET VELOC-
ITY REQUIREMENTS AND METHOD OF CHECKING VELOCITY

7. ELECTRICAL RATING OF LIGHT FIXTURES: 120 VOLT, 60 HZ. OR 220 VOLT,
50 HZ. OVERALL RATING - 12 AMPS OR LESS

8. ON "GX" SERIES VENTILATORS EQUIPPED WITH FUSE LINK OPERATED
EXHAUST FIRE DAMPER USE ONLY 280° F (137° C), RATED 30 LBS. (13.6 kg.)
MIN. UL LISTED FUSIBLE LINK FOR REPLACEMENT

9. ON "FX" AND "GX" SERIES VENTILATORS EQUIPPED WITH FUSE LINK OPER­ATED EXHAUST FIRE DAMPER USE ONLY 212° F (100° C), RATED 30 LBS. (13.6
kg.) MIN. UL LISTED FUSIBLE LINK FOR REPLACEMENT

10

.IF HOOD IS EQUIPPED WITH INTEGRAL MAKE-UP AIR WITH FUSE LINK
OPERATED FIRE DAMPER USE ONLY 165° F (74° C), RATED 30 LBS. (13.6 kg.)
MIN. UL LISTED FUSIBLE LINKS FOR REPLACEMENT

11.DUCTWORK AND EXHAUST FAN
A. STATIC PRESSURE OF DUCT MUST BE ADDED TO VENTILATOR

B. ALL DUCTWORK MUST BE WELDED WATERTIGHT

HOOD MOUNTING REQUIREMENTS

MINIMUM DISTANCE FROM COOKING SURFACE TO FRONT
LOWER EDGE OF HOOD

MAXIMUM DISTANCE FROM COOKING SURFACE TO FRONT
LOWER EDGE OF HOOD

MINIMUM OVERHANG FROM FRONT OF HOOD CAVITY TO
FRONT OF COOKING SURFACE

MAXIMUM SETBACK FROM FRONT OF HOOD CAVITY TO
FRONT OF COOKING SURFACE

MINIMUM OVERHANG FROM SIDE OF HOOD TO EDGE OF
COOKING SURFACE

SERIAL NO: GI­MODEL NO:

1. REMOVE, INSPECT AND CLEAN FILTERS ON "SG-FD" OR "CFX" SERIES OR
GAYLORD EXTRACTOR INSERTS ON "GX" SERIES AS REQUIRED

2. REMOVE AND EMPTY GREASE CUP AS REQUIRED

3. CAUTION - DO NOT OPERATE VENTILATOR WITHOUT FILTERS OR EXTRAC­TORS IN PLACE

4. REPLACE FILTERS IN "SG" AND "FX" SERIES ONLY WITH UL CLASSIFIED
GREASE FILTERS OR GAYLORD EXTRACTOR INSERTS IN "GX" SERIES

5. IF THE VENTILATOR(S) HAS A FUSE LINK OPERATED EXHAUST OR SUPPLY
DUCT FIRE DAMPER THE NATIONAL FIRE PROTECTION ASSOCIATION'S
PAMPHLET NFPA-96 REQUIRES INSPECTION OF THE FUSE LINK EVERY 6
MONTHS AND REPLACED ANNUALLY. REFER TO THE GAYLORD
VENTILATOR TECHNICAL MANUAL FOR DETAILS.

°F FOR LINEAL FT. OF HOOD

°F FOR LINEAL FT. OF HOOD

STATIC FOR TOTAL SYSTEM STATIC

MAINTENANCE INSTRUCTIONS

FIGURE 11

ENGINEERING DATA

C.F.M.

C.F.M.

W.G.

W.G.

TOTAL CFM HERE

FIGURE 12

The total required exhaust volume can be
found stamped on the UL nameplate located
on each hood section.

6

DAMPER FIRE SWITCH LOCATED
AT EACH EXHAUST DUCT COLLAR

ALL EXTERNAL CONTROL WIRING
SHALL BE 12 GA. MIN.OR AS
PER APPLICABLE CODES.

FIELD WIRING BY OTHERS
WIRING BY GAYLORD MFG.

WIRING DIAGRAMS

C-250 FAN ON/OFF SW.FURNISHED
BY GAYLORD MFG., INSTALLED BY
ELECTRICAL CONTRACTOR

L1 L2 L3

FIELD J-BOX

L1 L2

H

120 OR 220 VOLT

N

SERVICE

STANDARD WIRING DIAGRAM

FOR “GX” SERIES VENTILAT ORS

WITH FUSE LINK ACTIV A TED FIRE DAMPER

T1

T 2

EXHAUST FAN ELECTRICAL
SERVICE FOR EXHAUST
FAN 120, 220, OR 440V.

MAG.STARTER SWITCH
WITH 120 VOLT HOLDING
COIL (BY OTHERS)

T3

EXHAUST FAN MOTOR
BY OTHERS

DAMPER CONTROL SWITCH
MODEL C-61 GXS SERIES

DAMPER COIL
TO MATCH
SUPPLY

BLOWER SW.

VOLTAGE

THERMOSTAT

WIRED IN PARALLEL

WIRED IN PARALLEL

WIRED IN SERIES

5 3 1 8 4

8
4
5
1

FIELD CONNECTION POINT J-BOXES
FOR ELECTRICAL CONTRACTOR.
WIRING FROM FIELD J-BOXESTO
THERMOSTAT J-BOXES IS DONE BY
FACTORYWITH HIGH TEMP. WIRE.

ALL EXTERNAL CONTROL WIRING
SHALL BE 12 GA. MIN. OR AS
PER APPLICABLE CODES.

DAMPER CONTROL SWITCH
MODEL C-61 GXS SERIES

DAMPER COIL
TO MATCH

BLOWER SW.

SUPPLY
VOLTAGE

THERMOSTAT J-BOX

LOCATED AT DUCT COLLAR

WIRED IN PARALLEL

53 184

8
4
5
1

FIELD WIRING BY OTHERS
WIRING BY GAYLORD MFG.

C-250 FAN START/STOP SW. FURNISHED
BY GAYLORD MFG., INSTALLED BY

THERMOSTAT

WIRED IN PARALLEL

THERMOSTAT J-BOX

LOCATED AT DUCT COLLAR

WIRED IN SERIES

8
4
5
1

L1 L2
MAIN ELECTRICAL SERVICE
TO BE FUSED SEPERATELY.

120 OR 220 VOLT

SERVICE

ELECTRICAL CONTRACTOR

FIELD J-BOX
BY OTHER

STANDARD WIRING DIAGRAM

FOR “GX” SERIES VENTILA TORS

WITH THERMOSTATICALLY ACTIVATED DAMPER

WHEN C-250 ST ART/STOP SWITCH IS USED

L1 L2 L3

T1

T 2 T3

L1 L2 L3

T1

T 2 T3

ELECTRICAL SERVICE
FOR EXHAUST
FAN (BY OTHERS)

MAG.STARTER SWITCH
WITH HOLDING COIL
TO MATCH SUPPLYVOLTAGE
(BY OTHERS)

EXHAUST FAN MOTOR
BY OTHERS

ELECTRICAL SERVICE
FOR SUPPLY
FAN (BY OTHERS)

MAG.STARTER SWITCH
WITH HOLDING COIL
TO MATCH SUPPLYVOLTAGE
(BY OTHERS)

SUPPLY FAN MOTOR
BY OTHERS

7