Gaylord PG Installation Manual

EFFECTIVE DA TE 3-2001

PROOF

THE GAYLORD INSTALLATION,

OPERATION & MAINTENANCE MANUAL

for

“PG”, “PG-ND”, “PGX” and “PGX-ND”

5.5.97

#

1

SERIES HOODS

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 • Tualatin, Oregon 97062-1149 U.S.A.

To 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 equipment
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, Tualatin, Oregon 97062-8549 U.S.A.

TABLE OF CONTENTS

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

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

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

TROUBLESHOOTING ........................................................................................... 4

MEASURING BAFFLE FILTER VELOCITY ........................................................... 6

MEASURING CARTRIDGE EXTRACTOR VELOCITY.......................................... 7

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

INSTALLATION REQUIREMENTS ........................................................................ 9

HOOD START-UP INSPECTION REPORT ........................................................... 10

WARRANTY

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 INDUSTRIES, INC. COPYRIGHT 2001.

© Copyright 2001, 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 $7.00

FAN OPERATION

To operate the exhaust fan turn on the fan switch that is typi­cally mounted on a wall near the hood. The “PG” hood may
be equipped with a fan and/or light switch mounted on the
face of the hood.

GREASE EXTRACTION

The Gaylord “PG” Series Hood, as a standard, utilizes UL Clas­sified filters to extract the grease from the airstream. The filter
is a self-balancing baffle type and is constructed of aluminum
or stainless steel. Typical grease extraction rate varies be­tween 40% and 65%.
The hood may be equipped with optional extractor cartridges,
as shown in figure 6 page 3, that have a grease extraction
efficiency of up to 90%. When equipped with cartridges, the
model number prefix is “PGX”. Refer to the nameplate on the
hood for exact model number. (See Figure 7, page 5.)

CLEANING

At the end of the cooking day, or at periodic intervals, the filters
or cartridges are removed and washed either in a dishwasher
or soaked in a deep well sink, scrubbed and rinsed.

FIRE PROTECTION

NFPA #96 requires the use of surface, duct and plenum
protection on all hoods.

These systems are designed to detect and extinguish fires on
the cooking surface, within the plenum and at the duct collar.
Refer to the fire extinguishing system owner’s manual for
operation and maintenance instructions of these systems.

The “PG” hood is equipped with an exhaust duct fire damper.
In the event of a fire, should the fuse link reach its activation
point of 212 °F, the damper would close preventing 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.

The hood may be supplied without a fire damper which is
designated by the suffix “ND” in the model number. Example:
“PG-ND”. Refer to the nameplate on the hood for the exact
model number. (See Figure 7, page 5).

OPERATION

GREASE EXTRACTION

CLEANING

FIRE PROTECTION

FIGURE 1

1

STANDARD MODELS

MODEL “PG-BDL”

APPLICATION - Wall mounted

canopy style.

MODEL “PG-BDL-BBC-CL”

APPLICATION - Used for cafeteria lines or

any other single line island arrangement.

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

MODEL “PG-BDL-MAW”

APPLICATION - W all mounted canopy

style with perforated panels for front face

make-up air discharge.

FIGURE 2

Standard Ventilator Models

STANDARD MAKE-UP AIR OPTIONS

MODEL “PG-BDL-MAI”

APPLICATION - W all mounted canopy

style with registers for internal

make-up air discharge.

MODEL “PG-BDL-BB”

APPLICATION - Used for typical island style

back to back 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.

FIGURE 3

Standard Make-up Air

Options

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.