Greenheck 452413 User Manual

Document 452413

Kitchen Hoods

Type I and Type II

Installation, Operation and Maintenance Manual

Please read and save these instructions for future reference. Read carefully before attempting to assemble, install, operate or maintain the product described. Protect yourself and others by observing all safety information. Failure to comply with instructions could result in personal injury and/or property damage!

Type IIType I

General Safety Information

Only qualiﬁed personnel should install this system. Personnel should have a clear understanding of these instructions and should be aware of general safety precautions. Improper installation can result in electric shock, possible injury due to coming in contact with moving parts, as well as other potential hazards. Other considerations may be required if high winds or seismic activity are present. If more information is needed, contact a licensed professional engineer before moving forward.

DANGER

Always disconnect power before working on or near a fan. Lock and tag the disconnect switch or breaker to prevent accidental power up.

CAUTION

When servicing the fan, motor may be hot enough to cause pain or injury. Allow motor to cool before servicing.

CAUTION

Precaution should be taken in explosive atmospheres.

1. Follow all local electrical and safety codes, as well as the National Electrical Code (NEC), the National Fire Protection Agency (NFPA), where applicable. Follow the Canadian Electrical Code (CEC) and ULC-S650 in Canada.

2. The rotation of the fan wheel is critical. It must be free to rotate without striking or rubbing any stationary objects.

3. Fan motor must be securely and adequately grounded.

4. Do not spin fan wheel faster than maximum cataloged fan rpm. Adjustments to fan speed signiﬁcantly affects motor load. If the fan RPM is changed, the motor current should be checked to make sure it is not exceeding the motor nameplate amps.

5. Do not allow the power cable to kink or come in contact with oil, grease, hot surfaces or chemicals. Replace cord immediately if damaged.

6. Verify that the power source is compatible with the equipment.

7. Never open access doors to a duct while the fan is running.

Kitchen Hoods • Type I and Type II

Receiving

Upon receiving the product, check to make sure all items are accounted for by referencing the packing list and ensuring all items were received. Inspect each crate for shipping damage before accepting delivery. Notify the carrier if any damage is noticed. The carrier will make notiﬁcation on the delivery receipt acknowledging any damage to the product. All damage should be noted on all the copies of the bill of lading which is countersigned by the delivering carrier. A Carrier Inspection Report should be ﬁlled out by the carrier upon arrival and ﬁled with the Trafﬁc Department. If damaged upon arrival, ﬁle claim with carrier. Any physical damage to the unit after acceptance is not the responsibility of Greenheck Fan Corporation.

Unpacking

Verify that all required parts and the correct quantity of each item have been received. If any items are missing, report shortages to your local representative to arrange for obtaining missing parts. Sometimes it is not possible that all items for the unit be shipped together due to availability of transportation and truck space. Conﬁrmation of shipment(s) must be limited to only items on the bill of lading. Filters are shipped on a separate skid in their original packaging. Do not remove factory packaging or install ﬁlters until just prior to commissioning. Remove all other shipping/packing materials including fan tie down straps.

Handling

Units are to be rigged and moved by the lifting brackets provided or by the skid when a forklift is used. Location of brackets varies by model and size. Handle in such a manner as to keep from scratching or chipping the coating. Damaged ﬁnish may reduce ability of unit to resist corrosion.

Storage

Units are protected against damage during shipment. If the unit cannot be installed and operated immediately, precautions need to be taken to prevent deterioration of the unit during storage. The user assumes responsibility of the unit and accessories while in storage. The manufacturer will not be responsible for damage during storage. These suggestions are provided solely as a convenience to the user.

INDOOR - The ideal environment for the storage of

units and accessories is indoors, above grade, in a low humidity atmosphere which is sealed to prevent the entry of blowing dust, rain, or snow. Temperatures should be evenly maintained between 30°F (-1°C) and 110°F (43°C). Wide temperature swings may cause condensation and “sweating” of metal parts. All accessories must be stored indoors in a clean, dry atmosphere.

Remove any accumulations of dirt, water, ice, or snow and wipe dry before moving to indoor storage. To avoid “sweating” of metal parts, allow cold parts to reach room temperature. To dry parts and packages, use a

portable electric heater to get rid of any moisture buildup. Leave coverings loose to permit air circulation and to allow for periodic inspection.

OUTDOOR - Units designed for outdoor applications

may be stored outdoors, if absolutely necessary. Roads or aisles for portable cranes and hauling equipment are needed.

The unit should be placed on a level surface to prevent water from leaking into it. The unit should be elevated on an adequate number of wooden blocks so that it is above water and snow levels and has enough blocking to prevent it from settling into soft ground. Locate parts far enough apart to permit air circulation, sunlight, and space for periodic inspection. To minimize water accumulation, place all unit parts on blocking supports so that rain water will run off.

Do not cover parts with plastic ﬁlm or tarps as these cause condensation of moisture from the air passing through heating and cooling cycles.

Inspection and Maintenance during Storage

While in storage, inspect fans once per month. Keep a record of inspection and maintenance performed.

If moisture or dirt accumulations are found on parts, the source should be located and eliminated. At each inspection, rotate the fan wheel by hand ten to ﬁfteen revolutions to distribute lubricant on motor. Every three months, the fan motor should be energized. If paint deterioration begins, consideration should be given to touch-up or repainting. Fans with special coatings may require special techniques for touch-up or repair.

Machined parts coated with rust preventive should be restored to good condition promptly if signs of rust occur. Immediately remove the original rust preventive coating with petroleum solvent and clean with lintfree cloths. Polish any remaining rust from surface with crocus cloth or ﬁne emery paper and oil. Do not destroy the continuity of the surfaces. Wipe thoroughly clean with Tectyl® 506 (Ashland Inc.) or the equivalent. For hard to reach internal surfaces or for occasional use, consider using Tectyl® 511M Rust Preventive or WD-40

Removing from Storage

As units are removed from storage to be installed in their ﬁnal location, they should be protected and maintained in a similar fashion until the equipment goes into operation. Prior to installing the unit and system components, inspect the unit assembly to make sure it is in working order.

• Check all fasteners, set screws on the fan, wheel,

• Rotate the fan wheel(s), where applicable, by hand

® or the equivalent.

bearings, drive, motor base, and accessories for tightness.

and assure no parts are rubbing.

Kitchen Hoods • Type I and Type II

Table of Contents

Receiving, Unpacking, Handling and Storage . . . . .2

Inspection and Maintenance during Storage . . . . . .2

Removing from Storage . . . . . . . . . . . . . . . . .2

Hood Weight . . . . . . . . . . . . . . . . . . . . . . .3

Installation

Wall or Single Island Style Hoods . . . . . . . . . . . .4

Hood Installation Overview . . . . . . . . . . . . . . .4

Hanging the Hood . . . . . . . . . . . . . . . . . . . .4

Filler Panel Installation . . . . . . . . . . . . . . . . . .5

Installing Back Supply Plenum . . . . . . . . . . . . .5

Installing the Supply Duct Collar . . . . . . . . . . .5

Hanging the Back Supply Plenum. . . . . . . . . . .5

Hood Hanging Height . . . . . . . . . . . . . . . . . .5

Double Island Style Hoods . . . . . . . . . . . . . . . .6

Installing U-Channel Strips . . . . . . . . . . . . . . .6

Continuous Capture Plenum Hoods. . . . . . . . . . .6

Electrical Connections . . . . . . . . . . . . . . . . . .6

Ductwork . . . . . . . . . . . . . . . . . . . . . . . . .6

Installing External Supply Plenums . . . . . . . . . . .7

Supply Plenum Clip . . . . . . . . . . . . . . . . . . .7

Uni-strut . . . . . . . . . . . . . . . . . . . . . . . . .7

Hanger Brackets and Threaded Rod . . . . . . . . . .7

Installing the Supply Duct Collar to the Plenum . . . .7

External Supply Plenum

Weights and Dimensions . . . . . . . . . . . . . . . .8

Clearance Reduction Methods . . . . . . . . . . . . .8

Installing Enclosure Panels . . . . . . . . . . . . . . .9

Installing End Skirts . . . . . . . . . . . . . . . . . . .9

Installing Backsplash Panels. . . . . . . . . . . . . . 10

Installing Duct Collars

Exhaust Duct Collars . . . . . . . . . . . . . . . . . 11

Supply Duct Collars . . . . . . . . . . . . . . . . . . 11

Exhaust Air Balancing Baffles . . . . . . . . . . . 11-12

Balancing the Kitchen Exhaust System . . . . . . . . 12

Testing Hood Air Volume - Procedures

with Baffle Filters (GH Series) . . . . . . . . . . . 12-15

with High Velocity Cartridge Filters (GK Series). . 16-17

with High Efficiency Filters (GX Series) . . . . . . 18-20

Wiring

Fire Suppression Wiring Diagrams. . . . . . . . . 21-22

Overall Wiring Plan View . . . . . . . . . . . . . . . . 23

Wiring for Hood Switch Panels . . . . . . . . . . . . 24

Circuit Diagrams . . . . . . . . . . . . . . . . . . . . 25

Maintenance . . . . . . . . . . . . . . . . . . . . . . 26

Hood Baffle and Air Diffusers . . . . . . . . . . . . . 26

Grease Grabber™ Filters . . . . . . . . . . . . . 26-27

Filter Cleaning and Maintenance . . . . . . . . . . 27

Filter Washing Frequency Guide . . . . . . . . . . 28

Troubleshooting. . . . . . . . . . . . . . . . . . . 29-30

Replacement Parts . . . . . . . . . . . . . . . . . . . 31

Maintenance Log . . . . . . . . . . . . . . . . . . . . 32

Our Commitment . . . . . . . . . . . . . . . . . . . . 32

Hood Depth (Multiply by Length) for Hood Weight*

Hood Model

GH, GK, GXEW

GH, GX, GXDW

GH, GK, GXFW

GH, GK, GXCW

GH, GK, GXSW

GGEW

GGDW

GGFW

GGCW

GGSW

GH, GK, GXEV

GH, GK, GXFV

GH, GK, GXCV

GH, GK, GXSV

GO/GD1

GD2

GD3

2 ft

.6096 m

20 lbs/ft

29.76 kg/m

2.5 ft

.762 m

24 lbs/ft

35.72 kg/m

3 ft

.914 m

30 lbs/ft

44.64 kg/m

36 lbs/ft

53.57 kg/m

39 lbs/ft

58.04 kg/m

45 lbs/ft

66.97 kg/m

28 lbs/ft

41.67 kg/m

43 lbs/ft

63.99 kg/m

58 lbs/ft

86.31 kg/m

3.5 ft

1.067 m

32 lbs/ft

47.62 kg/m

38 lbs/ft

56.55 kg/m

40 lbs/ft

59.53 kg/m

48 lbs/ft

71.43 kg/m

44 lbs/ft

65.48 kg/m

41 lbs/ft

61.01 kg/m

47 lbs/ft

69.94 kg/m

49 lbs/ft

72.92 kg/m

57 lbs/ft

84.83 kg/m

53 lbs/ft

78.87 kg/m

32 lbs/ft

47.62 kg/m

48 lbs/ft

71.43 kg/m

64 lbs/ft

95.24 kg/m

4 ft

1.219 m

35 lbs/ft

52.09 kg/m

41 lbs/ft

61.01 kg/m

44 lbs/ft

65.48 kg/m

51 lbs/ft

75.90 kg/m

48 lbs/ft

71.43 kg/m

44 lbs/ft

65.48 kg/m

50 lbs/ft

74.41 kg/m

53 lbs/ft

78.87 kg/m

60 lb/ft

89.29 kg/m

57 lbs/ft

84.83 kg/m

52 lbs/ft

77.38 kg/m

61 lbs/ft

90.78 kg/m

36 lbs/ft

53.57 kg/m

53 lbs/ft

78.87 kg/m

70 lbs/ft

104.17 kg/m

4.5 ft

1.372 m

38 lbs/ft

56.55 kg/m

44 lbs/ft

65.48 kg/m

48 lbs/ft

71.43 kg/m

54 lbs/ft

80.36 kg/m

52 lbs/ft

77.38 kg/m

47 lbs/ft

69.94 kg/m

53 lbs/ft

78.87 kg/m

57 lbs/ft

84.83 kg/m

63 lbs/ft

93.75 kg/m

61 lbs/ft

90.78 kg/m

54 lbs/ft

80.36 kg/m

66 lbs/ft

98.22 kg/m

66 lbs/ft

98.22 kg/m

40 lbs/ft

59.52 kg/m

58 lbs/ft

86.31 kg/m

76 lbs/ft

113.10 kg/m

5 ft

1.524 m

40 lbs/ft

59.53 kg/m

46 lbs/ft

68.46 kg/m

52 lbs/ft

77.38 kg/m

57 lbs/ft

84.83 kg/m

56 lbs/ft

83.34 kg/m

49 lbs/ft

72.92 kg/m

55 lbs/ft

81.85 kg/m

61 lbs/ft

90.78 kg/m

66 lbs/ft

98.22 kg/m

65 lbs/ft

96.73 kg/m

56 lbs/ft

83.34 kg/m

68 lbs/ft

101.20 kg/m

69 lbs/ft

102.68 kg/m

44 lbs/ft

65.48 kg/m

63 lbs/ft

93.75 kg/m

82 lbs/ft

122.03 kg/m

5.5 ft

1.676 m

58 lbs/ft

86.31 kg/m

72 lbs/ft

107.15 kg/m

72 lbs/ft

107.15 kg/m

48 lbs/ft

71.43 kg/m

68 lbs/ft

101.20 kg/m

88 lbs/ft

130.96 kg/m

*Hood weight calculations are based on standard selection. Hood height, accessories and material gauge affect overall hood weight.

6 ft

1.829 m

61 lbs/ft

90.78 kg/m

75 lbs/ft

111.61 kg/m

81 lbs/ft

120.54 kg/m

76 lbs/ft

113.10 kg/m

52 lbs/ft

77.38 kg/m

73 lbs/ft

108.64 kg/m

94 lbs/ft

139.89 kg/m

6.5 ft

1.981 m

63 lbs/ft

93.75 kg/m

79 lbs/ft

117.56 kg/m

84 lbs/ft

125.01 kg/m

79 lbs/ft

117.56 kg/m

7 ft

2.134 m

87 lbs/ft

129.47 kg/m

7.5 ft

2.286 m

90 lbs/ft

133.93 kg/m

Kitchen Hoods • Type I and Type II

Installation

Wall or Single Island Style Hoods

NOTE

If you have a back supply plenum (BSP), this must be installed before the hood. Please see page 5.

The installation of the canopy hoods shall be in accordance with NFPA 96 (latest edition) Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations and ULC-S650 in Canada.

Greenheck does not recommend walking or standing on the hood top as damage can result and may void the warranty. If you must walk on the hood top, protect the hood with additional support and planks for flooring.

For wall/single island style hoods, prior to installation, check with local authorities having jurisdiction on clearances to combustible surfaces, etc.

With the hood still inside its packing crate, position the unit beneath its installation location. Carefully remove the packing crate. Place some protective material on the ﬂoor next to the crate to avoid damaging the hood as it is tipped on its side. Tip the hood carefully onto the protective material. If you have ﬁller panels, install them now; refer to page 5, Filler Panel Installation. If you have integral ﬁller panels, no additional installation is needed.

Hanging the Hood

Before hanging the hood according to the hood installation instructions, please check the following if applicable:

1. Make sure the back supply plenum is properly secured, as described on page 5.

2. If the ductwork for the back supply will not interfere with the hood installation, it should be connected now.

3. Any ﬁller panels should be attached to the hood before the hood installation. See page 5 for instructions.

4. Lift the hood, and position it so the ﬁller panels are resting lightly on the top outside edges of the back supply. The back supply is used to position the

hood only, it is not intended to hold any hood weight.

Bottom of Hood

Pallet

Protective Material

Hood Installation Overview

If a back supply plenum is provided, install it ﬁrst. Before raising the hood, insert 1/2 in. (12.7 mm) diameter threaded rod (by others) into hanger brackets on hood top. Check the engineering drawings or UL label located on the inside of the hood for proper hood height above ﬁnished ﬂoor. Install ﬁller panels if needed. Raise and hang the hood from adequate roof or ceiling supports All hanger brackets must be used and the hood must be properly supported while lifting to prevent damage or distortion to the hood. The hood must be hung level to operate properly. After the hood is secured, make the exhaust duct connections. The ﬁre system distributor must be contacted at this time. After the ﬁre system has been installed, mount the enclosures, then the supply plenums. If a horizontal supply plenum is provided, it should be installed before the enclosures. Finally, make the electrical connections from the switches to the fans and complete the ﬁre system circuits as required by the job speciﬁcation.

5. Connect the remaining ductwork for the back supply and the hood. It is recommended that caulk be applied at the mating seams and surfaces of the back supply, the hood, and the wall.

6. If the hood is equipped with clearance reduction methods, refer to page 8 for special considerations with hanging the hood.

Kitchen Hoods • Type I and Type II

Filler Panel Installation

1. Uncrate the hood and lay it on the ﬂoor with protective material between the hood and the ﬂoor.

2. Bolt the ﬁller panels together with 5/16 in. bolts provided in the hardware package.

3. Position the ﬁller panels to the hood back, and tackweld them into place.

HOOD

TACK-WELDED TO HOOD BACK

5/16 IN. X 3/4 IN. BOLTS WITH WASHERS & NUTS

4. To allow for ease of cleaning, caulk the external seams with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

RIGHT FILLER PANEL

BOTTOM FILLER PANEL

Hanging the Back Supply Plenum

5. Hang the back supply plenum from the ceiling.

• The back supply plenum needs to be mounted

31.25in. (79.375 cm) above the ﬁnished ﬂoor. This is measured from the lowest rear edge of the back supply plenum to the ﬁnished ﬂoor.

• Hang using threaded rod placed through the hanger brackets.

6. Fasten the back supply to the wall, going through the

lower back supply wall.

• These fasteners are to help maintain the location of the back supply, and are not intended to hold the weight of the back supply unit.

• The fasteners should not interfere with the removable air diffusers

Installing the Back Supply Plenum

Installing the Supply Duct Collar

1. Find the center of the back supply plenum.

2. If the back supply plenum is to have one opening, cut the opening such that it is centered at L /2 from the plenum end. (Fig.1)

3. If the back supply plenum is to have two openings, cut openings such that they are centered at L /4 from each end of the plenum. (Fig. 2)

4. Place the duct collar(s) over the opening(s), fastening with screws or tack-welds every 4 to 6 in. (10.16 to 15.24 cm). (Fig. 3)

Fig. 3

L/4

L (MODULE LENGTH)

L/2

Fig. 1

L/2

Fig. 2

L/4

FASTENERS HOLDING THE

BACKSUPPLY TO THE WALL

31.25 INCH CRITICAL

DIMENSION

Hood Hanging Height

The hood hanging height is critical. Hanging the hood at the incorrect height may signiﬁcantly reduce the ability of the hood to function properly and may be in violation of codes. The hood hanging height, typically 78in. (198.12 cm) above the ﬁnished ﬂoor, is given on the UL label located on the end panel on the inside of the hood. The hood must be hung level to operate properly. The grease trough is pitched to drain into the grease container.

Kitchen Hoods • Type I and Type II

Double Island Style Hoods

DOUBLE ISLAND CLIP

BOLT OR WELD

HOOD TOP

HOOD END

SUPPORT ANGLES

CAULK

BOLT

U-CLIP

HOOD

ACORN NUT

2. RAISE AND SU

3. FASTE

4. FASTE

5. CAULK

& CAP

1. REMO

HOOD FRONT

REMOVE SUPPORT ANGLES ON THE OPEN END PANEL

A double island hood is created by installing two wall style hoods back to back. Use the installation procedure described on page 4 for single island hoods; install and level both hoods. After leveling, secure the hoods together by tack-welding and/or bolting the rear mounting brackets together.

Installing U-Channel Strip

1. After the hood

2. Position and

3. Caulk edges to seal out grease and allow for ease

Continuous Capture Plenum Hoods

Remove the support angles provided for support during shipping on the open end panels. Use the installation procedure described on page 4 for single island hoods; install and level both hoods.

After leveling, secure the hoods together by tackwelding and/or bolting the angles that are located at the top of the hoods along its width (Fig. 4).

Next, fasten the hoods together at its inside plenum proﬁle using u-clips and bolts (Fig. 5). Caulk this joint with NSF Approved silicone caulk (GE SCS1009 or its equivalent). The caulk is not provided.

After the hood is installed, remove all protective plastic.

NOTE

Before hanging the hoods, please verify the hood marks to make sure the correct hood is hung on the correct side.

is hung in position and leveled, apply caulk to the inside edge of the double island clip.

install the clip by tapping into position along clip (friction ﬁt).

of cleaning. Caulk with NSF Approved silicone caulk (GE SCS1009 or its equivalent). The caulk is not provided.

Kitchen Hoods • Type I and Type II

ITEM-1B

ITEM-1A

HOOD-1A

HOOD FRONT

Fig. 4

Fig. 5

HOOD-1B

SILICONE CAULK (GE SCS1009)

DOUBLE ISLAND CLIP

Electrical Connections

Access for wiring the hood control panel (when applicable) is provided by a junction box located on top of the hood when the control panel is mounted in the hood, or by the switch junction box when the control panel is mounted in the ﬁre protection cabinet. The box is labeled “Control Voltage Wiring to Roof Top Fan Package”. Use minimum 14 AWG copper wire. After all the wiring is completed, install the light bulbs (light bulbs not provided; standard light bulbs up to 100 watt may be used).

CAUTION

For multiple hood systems that have more than 14 lights total (incandescent or fluorescent), the hood lights must be wired to multiple circuits. Each circuit must have less than 14 lights total.

Standard Greenheck light switches shipped on hoods are rated for 15 amps and shall not have more than 14lights connected to them. Higher amperage switches are available upon special request.

Ductwork

Exhaust

As speciﬁed in NFPA 96, Ch. 7.5 (latest edition), exhaust duct systems must be constructed in the following manner:

Materials: Ducts shall be constructed of and supported by carbon steel not less than 1.37 mm (0.054 in.) (No. 16 MSG) in thickness, or stainless steel not less than

1.09 mm (0.043 in.) (No. 18 MSG) in thickness.

Installation: All seams, joints, penetrations, and duct to hood collar connections shall have a liquid-tight external weld. If you have an automatic ﬁre damper, please refer to that manual for installation instructions now.

Supply

Supply ductwork (where applicable) should be connected to the hood in a manner approved by the local code authorities.

NOTE

For hoods with fire dampers in the exhaust and supply duct collars, an access panel for cleaning and inspection shall be provided in the duct. This panel shall be as close to the hood as possible but should not exceed 18 in. (45.72 cm).

For proper installation of duct collars when they are shipped unattached, see page 11.

Installing External Supply Plenums

NOTE

The supply plenum is provided with plenum clips that assist in hanging the plenum. Do not hang plenums using only the clips. Threaded rod or uni-strut must also be used.

Using the Supply Plenum Clip

1. Fasten the hanging clip to the supply plenum. Two clips are needed for plenums less than 96 in. (243.84 cm) long and three for plenums greater than 96 in. (243.84 cm). The third clip is located in the center of the plenum length. If there is a cabinet, the clip should be 23.5 in. (59.69 cm) from the outside edge of the cabinet.

Supply Plenum Clip

TOP VIEW HOOD

Using the Uni-strut

THREADED ROD

THE UNI-STRUT (U-CHANNEL) THAT HOLDS THE

HOOD UP CANTILEVERS OVER THE END OF

THE HOOD AND IS MOUNTED TO THE ASP

HANGER BRACKETS

SUPPLIED BY OTHERS

END VIEW

HOOD

The uni-strut (supplied by others) supporting the hood, may be cantilevered over the end of the hood and used to mount to the hanger brackets on the supply plenums.

Using Hanger Brackets and Threaded Rod

FOR PLENUMS <= 96 INCHES (243.8 CM) 2 CLIPS ARE NEEDED

FOR PLENUMS > 96 INCHES (243.8 CM) 3 CLIPS ARE NEEDED THE THIRD CLIP IS LOCATED IN THE CENTER OF THE PLENUM LENGTH

ATTACH HANGING CLIP TO HOOD STANDING SEAM WITH THE SUPPLIED "C" CLAMPS

(OPTIONAL: DRILL AND BOLT A

OPTIONAL UTILITY CABINET

23.5 IN.

(59.69 CM)

11.5 IN.

(29.2 CM)

1/4-20 SS BOLT THROUGH THE CLIP AND HOOD STANDING SEAM)

TOP VIEW SUPPLY PLENUM

HANGING CLIP COULD BE 23.5 INCHES (59.69 CM) FROM END IF THERE IS A UTILITY CABINET ON THE END OF THE HOOD

2. Using the c-clamps provided, clamp the supply plenum hanging clip to the hood standing seam. Option: Drill and bolt a 1/4-20 SS bolt through the clip and hood standing seam.

"C" CLAMP

HOOD FRONT

HOOD STANDING SEAM

HANGING CLIP FASTENED TO PLENUM SHELL

HANGING CLIP

SUPPLY PLENUM SHELL

Air Curtain Supply Plenum

ASP

HSP or VSP

Variable Supply Plenum

1. Insert 1/2 in. (12.7 mm) diameter threaded rod (by others) into hanger brackets on the supply plenum top. Raise and hang the external supply plenum from adequate roof or ceiling supports.

2. The external supply plenum should be resting lightly against the hood. The hood is used to position the plenum only, it is not intended to support the plenum. All hanger brackets must be used and the plenum must be properly supported while lifting to prevent damage or distortion. The supply plenum must be hung level to operate properly.

3. It is recommended that caulk be applied at the mating seams and surfaces of the plenum, the hood, and the wall. If the supply plenum is next to a wall, you will also need to caulk around the surface next to the wall. Caulk the joints with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

Installing the Supply Duct Collar to the Plenum

Place the duct collar(s) over the opening, fastening with tack-welds at 1 to 2 in. (2.54 to 5.08 cm) intervals, or sheet metal screws at 3 to 6 in. (7.62 to 15.24 cm) intervals.

Kitchen Hoods • Type I and Type II

Weights and Dimensions

External Supply

Plenum Type

Back Supply 35.0 52.09 6 152.4 Variable Variable 3 to 16 .91 to 4.88

Air Curtain Supply

• 14 inch

Air Curtain Supply

• 24 inch

Variable Supply 16.0 23.81 12 304.8 18 457.20 3 to 16 .91 to 4.88

Horizontal Supply 14.0 20.83 12 304.8 18 457.20 3 to 16 .91 to 4.88

Weight Width Height

(lbs/ft) (kg/m) (in) (mm) (in) (mm) (ft) (m)

9.5 14.14 14 355.6 10 254 3 to 16 .91 to 4.88

12.5 18.60 24 609.6 10 254 3 to 16 .91 to 4.88

Length

per section

Clearance Reduction Methods

Clearance reduction methods have been evaluated and tested and are listed by UL (Underwriters Laboratory). The method of test was derived from the UL 710 test standard.

The hood may be installed with zero clearance to combustible materials if constructed in the following manner.

1. One inch (2.54 cm) thick layer of insulation of Owens Corning® Type 475, Johns Manville Type 475, IIG® MinWool-1200® Flexible Batt, or Knauf Insulation Type EI 475.

2. Insulation must be held securely in place. Pins that are welded or secured with an adhesive may be used.

3. A backsplash panel must be attached to the wall (insulated or uninsulated).

To comply with the UL listing, the cooking appliances must be as follows:

• Maximum surface temperature is 700°F (371°C)

• Appliances are located at least 3 in. (7.62 cm) from the rear wall

• Appliances are at least 40 in. (101.6 cm) below the bottom front edge of the hood

The hood may be installed with 3 in. (7.62 cm) clearance to limited combustible materials per NFPA 96 if constructed in one of the following methods:

• 3 in. (7.62 cm) rear uninsulated stand-off

• 3 in. (7.62 cm) top enclosure panel system

• 3 in. (7.62 cm) end uninsulated stand-off

Top Clearance Reduction Options

One inch (2.54 cm) layer of insulation installed on top of the hood (optional) meets zero inch requirements for clearance to combustible surfaces as outlined under the clearance reductions methods.

Three inches (7.62cm) insulated airspace installed on top of hood (optional) meets NFPA 96 requirements for clearance to limited combustible surfaces.

Back and Front Clearance Reduction Options

One inch (2.54 cm) layer of insulation in 3 in. (7.62 cm) back stand-off meets zero inch requirements for clearance to combustible surfaces as outlined under the clearance reduction methods.

Three inches (7.62 cm) uninsulated back stand-off meets NFPA 96 requirements for clearance to limited combustible surfaces.

One inch (2.54 cm) layer of insulation factory-installed on the front of the hood (optional) meets zero inch requirements for clearance to combustible surfaces.

End Clearance Reduction Options

One inch (2.54 cm) layer of insulation factory-installed on the end of the hood (optional) meets zero inch requirements for clearance to combustible surfaces under the clearance reduction methods.

Three inches (7.62 cm) uninsulated airspace installed on end of hood (optional). Meets NFPA 96 requirements for clearance to limited combustible surfaces.

Kitchen Hoods • Type I and Type II

Installing Enclosure Panels

Installing End Skirts

Before installing the enclosure panels, make sure the hood is hung in position with all the ductwork attached and electrical connections completed.

1. Position the end enclosure panels on the hood, and clamp into place with clamps provided or tack-weld the panels into place.

2. Fasten the end enclosure panels to the wall, method depends on wall construction. (Fasteners provided by others).

If the hood is a double island, bolt the end enclosure

panels together. (Fasteners provided by others).

3. Position the front enclosure panel(s) on the hood, and bolt to the end enclosure panels with the 5/16 in. bolts provided in the hardware package.

4. Tack-weld or clamp the front enclosure panel(s) to the hood. If clamps are used, they must be positioned 4in. (10.16 cm) from the ends and in the center of the front enclosure panel.

5. To allow for ease of cleaning, caulk the external seams with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

6. Installation instructions may not be applicable for concrete ceilings.

1. After the hood is hung in position, line up the top of the end skirt with the end panels of the hood.

2. Drill a hole in the hood end panel to line up with the hole in the end skirt. Attach the end skirt with a 1/4in. bolt and cap nut to the inside of the hood, or tack-weld the end skirt to the hood.

3. Position the end skirt against the wall and attach. The method depends on the wall construction. (Fasteners provided by others).

4. Caulk the internal joint formed by the end skirt and the hood end panel with NSF Approved silicone caulk (GE SCS1009 or its equivalent). The caulk is not provided.

5. To allow for ease in cleaning, also caulk all the external seams.

HOLE DRILLED BY INSTALLER

1/4 INCH BOLT AND CAP NUT SUPPLIED BY MANUFACTURER

END ENSLOSURE PANEL

HOOD TOP

HOOD BACK

BOLT PANELS TOGETHER WITH 5/16 INCH BOLTS SUPPLIED BY MANUFACTURER

CLAMP PANELS TO HOOD STANDING SEAM WITH HARDWARE SUPPLIED BY MANUFACTURER

FRONT ENCLOSURE PANEL

END ENSLOSURE PANEL

FULL END SKIRT

ATTACH TO WALL

FASTENERS BY OTHERS

HEMMED EDGE

ATTACH TO WALL FASTENERS BY OTHERS

Kitchen Hoods • Type I and Type II

Installing Backsplash Panels

WALL

Flat Backsplash Panel

Material: Stainless

LENGTH

Inches Millimeters

<=47 <=1193.8 1

>47 <=93 >1193.8 <=2362.2 2

>93 <=138.8 >2362.2 <=3525.5 3

>138.8 <=185 >3525.5 <=4699 4

>185<=231.3 >4699 <=5875.0 5

QTY

HEIGHT

HOOD END PANEL

HOOD FRONT PANEL

LENGTH

NOTE

Panels up to 47 in. (1193.8 mm) wide ship in one piece; over 47 in. (1193.8 mm) in multiple pieces.

Insulated Backsplash Panel

Material: Stainless Insulation: 1 in. (25.4 mm)

LENGTH

Inches Millimeters

<=45 <=1143 1

>45 <=90 >1143 <=2286 2

>90 <=135 >2286 <=3429 3

>135 <=180 >3429 <=4572 4

>180 <=225 >4572 <=5715 5

QTY

1 IN. (25.4 MM)

HEIGHT

SLIDE FLANGE BEHIND BACK OF THE HOOD

BACKSPLASH PANEL

SECTION VIEW OF BACKSPLASH PANEL OVERLAP

1. After the hood is hung in position, slide the ﬂat ﬂange of the backsplash panel behind the back of the hood.

Note: If the backsplash panel length is greater than

45 in. (1143 mm), it will be shipped in multiple pieces.

2. After the backsplash panel has been positioned, drill holes in the panel and fasten to the wall. (Fasteners provided by others).

Note: The holes should be spaced to adequately

secure the panel to the wall.

3. Caulk the joints between the hood and the backsplash panel with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

4. Caulk the joint between the backsplash panels when multiple panels are required, with NSF Approved silicone caulk (GE SCS1009, or its equivalent). The caulk is not provided.

LENGTH

NOTE

Panels up to 45 in. (1143 mm) wide ship in one piece; over 45 in. (1143 mm) in multiple pieces.

Kitchen Hoods • Type I and Type II

Installing Duct Collars

Exhaust Collars

1. The exhaust duct connection needs to be located within 48 in. (121.92 cm) from the center of the hood length to the center of the duct connection and within shaded area as shown.

Top View of the Hood

8 in.

Back View of the Hood

8 in. 8 in.

1 in.

12 in.

2. The exhaust duct connection is to be a continuous liquid-tight weld. Weld with a non-ferrous ﬁller wire, such as silicon bronze or stainless steel ﬁller wire. Protect all stainless steel areas from weld splatter.

Supply Collars

1. The supply duct connection needs to be located within the shaded Supply Plenum area as in the drawing above.

2. The supply duct connection is tack-welded at 1 to 2inch (2.54 to 5.08 cm) intervals or sheet metal screws at 3 to 6 in. (7.62 to 15.24 cm) spacing to the hood.

Supply Duct

Connection

Hanger Bracket

Exhaust Plenum

Supply Plenum

Hood Length

Hood Top

Duct cut out area

Front of hood

Exhaust Plenum

Duct cut out area

Supply duct connection to be tack welded with 1 to 2 inch tack or sheet metal screws at 3 to 6 inch spacing to hood.

14 in.

16 in.

8 in.

3 in.

Hood Width

3 in.

Exhaust Air Balancing Bafﬂes (EABB)

This is a guide to assist in determining if multiple hoods on one fan can be balanced to have equal static pressure. For multiple hoods on one fan to achieve their designed exhaust ﬂow, all of the hoods must have equal static pressure at their designed exhaust ﬂow.

The laws of physics force the static pressure for each branch of a duct system on one fan to always be equal. This will happen by the ﬂow rate increasing in low static branches and decreasing in high static branches until the static pressure is equal in all branches.

Checking for Balance

Every hood with exhaust air balancing bafﬂes (EABB) has a range for its static pressure. The low static pressure number (when EABB is open) in this range is given by the standard calculation for hood static and is printed on the CAPS submittal page for that hood. The high static pressure number (when EABB is closed) in this range can be found by calculating the maximum potential increase of static and adding that value to the low static pressure number.

High static pressure number = low static pressure number + maximum increase

The maximum potential increase in static is given in the graph, or can be calculated from the following formula:

Maximum Increase = 0.00000036 x (Duct velocity)

Maximum Increase in Static Pressure for Exhaust Air Balancing Baffle

4.5

3.5

2.5

1.5

Increase in Collar Staitc Pressure

0.5

500 1000 1500 2000 2500 3000 3500

(Fully Closed)

Duct Velocity FPM

3. For hoods that are insulated, the edges of the insulation must be taped after the hole is cut. (The insulation tape is provided by

Internal Supply Chamber

Supply Fire Damper

others).

4. On combination hoods, make certain the ﬁre damper is located over the internal supply chamber.

Exhaust Capture

Hood

Insulated Supply Plenum

Kitchen Hoods • Type I and Type II

Step 1: Find the hood with the lowest static pressure

as shown on the CAPS submittal pages.

Step 2: Calculate the high static pressure number for this hood as instructed above.

Step 3: Compare this high static pressure number to the low static pressure number of the remaining hoods. If the remaining hood’s low static pressure number is lower than the high static pressure number calculated, then the system can be balanced; if the low static pressure number is higher than the calculated high static pressure number, then the system cannot be balanced. Refer to the examples.

Example 1:

Hood 1: Ps = 0.58 in. wg Duct Velocity = 1900 ft/min.

Hood 2: Ps = 0.44 in. wg Duct Velocity = 1800 ft/min.

Hood 2 has the lower Ps, at 1800 ft/min. the maximum increase in Ps is 1.17. The range for Hood 2 is 0.44 to

1.61. Hood 1 is less than 1.61 so these hoods can be balanced.

Example 2:

Hood 3: Ps = 2.00 in. wg Duct Velocity = 2000 ft/min.

Hood 4: Ps = 0.44 in. wg Duct Velocity = 1500 ft/min.

Hood 4 has the lower Ps, at 1500 ft/min. the maximum increase in Ps is .81. The range for Hood 4 is 0.44 to

1.25. Hood 3 is higher than 1.25, so these hoods cannot be balanced.

NOTE

For many systems, exhaust air balancing baffles may not be needed on the hood that has the highest static pressure. The exception to this is if the individual ductwork has uneven static pressures.

NOTE

When sizing the fan, use the static pressure from the highest hood and sum the CFM from all the hoods.

Balancing the Kitchen Exhaust System

B. To determine proper kitchen air balance:

1. Refer to engineering drawings to determine total exhaust from the kitchen area. (exhaust hoods, dishwasher hoods, etc.)

2. Determine total CFM of make-up air supplied to kitchen area. (make-up air hoods, heating and air conditioning units, etc.)

3. Subtract #1 from #2 above. The result should be a negative number. If the result is a positive number, a positive pressure is present in the kitchen area. Kitchen odors could be forced into the dining area. Also, a positively balanced kitchen area can adversely affect the performance of the exhaust hood.

CAUTION

According to NFPA 96, Ch. 8-3 Replacement Air: Replacement air quantity shall be adequate to prevent negative pressures in the commercial cooking area(s) from exceeding 4.98 kPa (0.02 in. wg).

NOTE

The airflow rates were established under controlled laboratory conditions.

NOTE

Greater exhaust and/or lesser supply air may be required for complete vapor and smoke control in specific installations.

Testing Hood Air Volume - Rotating Vane Method

Bafﬂe Filter Style Hoods

A. Exhaust:

With all the ﬁlters in place, determine the total hood exhaust volume with a rotating vane anemometer as follows:

1. All cooking equipment should be on.

2. Measure the velocities. Velocity measurements

should be taken at ﬁve locations per ﬁlter. These must be over a ﬁlter slot as in Fig. 6.

Fig. 6

A. To determine the proper dining room air balance:

1. Refer to engineering drawings to determine total exhaust CFM from dining areas. (exhaust fans, heating and air conditioning units, rest rooms, etc.)

2. Determine the total CFM of make-up air supplied to dining area.

3. Subtract #1 from #2 above. If the result is a negative number, a negative pressure is present in the dining area. In this case, kitchen exhaust odors could be drawn from the kitchen to the dining area. Therefore, exhaust or supply air should be adjusted to provide a slight positive pressure in the dining area.

Kitchen Hoods • Type I and Type II

Nominal Filter Size

H/4

H/2

H/4

Measure and record the velocity of each location.

A digital 2.75 in. (69.85 mm) rotating vane anemometer or equivalent is suggested. The center of the anemometer should be held 2 in. (50.8 mm) from the face of the ﬁlters. It is helpful to make a bracket to keep the anemometer at the 2 in. (50.8 mm) distance and parallel to the ﬁlter. Both squareness and distance are very important for accuracy.

Rotating Vane Anemometer

Airﬂow

2 in.

(50.8 mm)

Calculate the average velocity for the ﬁlter.

3. Determine the ﬁlter’s conversion factor from the table.

4. Calculate the ﬁlter’s volume in CFM (m

/hr) by multiplying the average velocity by the conversion factor.

5. Calculate the hood’s volume by repeating the process for the remaining ﬁlters and summing the individual ﬁlter volumes.

Nominal Filter Size (H x L) Imperial

Inches Millimeters

Conversion

Factor

16 x 16 400 x 400 1.63 .157

16 x 20 500 x 400 2.13 .198

20 x 16 400 x 500 1.90 .177

20 x 20 500 x 500 2.48 .230

Metric

Conversion

Factor

Example: Exhaust only hood with three 20 x 16 ﬁlters

Measured velocities in ft/min. for one 20 x 16 ﬁlter

Average Velocity =

(Imperial)

(Metric)

For a nominal ﬁlter size of 20 x 16, the conversion factor is 1.90 Imperial (.177 Metric)

Volume for one ﬁlter = Conversion Factor x Average Velocity

(Imperial)

(Metric)

= 1.90 x 249.8 ft/min. = 474.6 cfm

= .177 x 4568 m/hr = 809 m3/hr

Total hood volume = (Filter 1 Volume) + (Filter 2 Volume) + (Filter 3 Volume)

(Imperial)

(Metric)

= 474.6 + 455.4 + 470.1 = 1400.1 cfm

= 809 + 880 + 799 = 2488 m3/hr

Sum of Velocity Readings

Number of Readings

255 + 250 + 256 + 248 + 240

4663 + 4572 + 4681 + 4535 + 4389

249.8 ft/min.

= 4568 m/hr

255

(4663.44 m/h)

248

(4535.42 m/h)

256

(4681.73 m/h)

250

(4572 m/h)

240

(4389.12 m/h)

Kitchen Hoods • Type I and Type II

B. Supply (if applicable):

Perforated Face Supply

1. Hood set up.

If the make-up air unit has a temperature control, it

should be used to keep the supply air at the desired room discharge air temperature.

2. Measure velocities.

Divide the perforated face panel into a grid of equal

areas, each approximately 4 in. (101.6 mm) square.

Measure the velocity at the center of each grid

area. A digital 2.75 in. (69.85 mm) rotating vane anemometer or equivalent is suggested. The center of the anemometer should be held tight to the face of the panel and parallel to the ﬁlter. Both squareness and distance are important for accuracy. Calculate the average velocity of the panel.

3. Measure the length and height of the perforated face panel.

4. Calculate the perforated face panel volume using the following formula:

CFM = avg. velocity x length (in.) x height (in.) x 0.005

m/hr = avg. velocity x length (m) x height (m) x 0.72

5. Calculate the system’s volume by repeating the process for the remaining panels and adding the individual panel volumes together.

Filter Readings (ft/min.)

260 250 255 260 250 255 265

270 275 270 280 265 265 270

290 285 280 280 275 290 295

285 275 280 260 270 265 260

Filter Readings (m/hr)

4755 4572 4663 4755 4572 4663 4846

4938 5029 4938 5121 4846 4846 4938

5304 5212 5121 5121 5029 5304 5395

5212 5029 5121 4755 4938 4846 4755

Example: Face supply hood with three 28 inch (.711 m) perforated panels

Measured velocities in ft/min. for one perforated panel

Average Velocity =

(Imperial)

(Metric)

Measure length and height. 28 inches (.711 m) long perforated panel by 16 inches (.406 m) high

Volume for one panel = Conversion Factor x Average Velocity x Length x Height

(Imperial)

(Metric)

= 0.005 x 270.7 ft/min. x 28 x 16 = 606.4 cfm

= 0.72 x 4951 m/hr x .711 x .406 = 1029 m3/hr

Total system volume = (Panel 1 Volume) + (Panel 2 Volume) + (Panel 3 Volume)

(Imperial)

(Metric)

= 606.4 + 614.3 + 593.8 = 1814.5 cfm

= 1029 + 1044 + 1009 = 3082 m3/hr

Sum of Velocity Readings

Number of Readings

260 + 250 + ... + 265 + 260

4755 + 4572 + ... + 4846 + 4755

= 270.7 ft/min.

= 4951 m/hr

Kitchen Hoods • Type I and Type II

Testing Hood Air Volume - Shortridge Method

Bafﬂe Filter Style Hoods

A. Exhaust:

With all the ﬁlters in place, determine the total hood exhaust volume with a Shortridge meter as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

• Set up the Shortridge meter.

• For 20 in. (500 mm) wide ﬁlters, position the

grid as shown in Fig. 7 and 8. Average the two measurements.

• For 16 in. (400 mm) wide ﬁlters position the grid as

shown in Fig. 9.

• Take velocity readings for each ﬁlter.

3. Calculate each ﬁlter’s volumetric ﬂow rate as follows:

Calculate each ﬁlter’s average velocity by summing

the velocity readings and dividing by the number of readings for each ﬁlter.

Multiply the average velocity by the conversion factor

to obtain the volumetric ﬂow rate for each ﬁlter.

4. Calculate the hood’s total volumetric ﬂow rate by summing the volumetric ﬂow rate of each individual ﬁlter in the hood as calculated in Step 3.

NOTE

For best accuracy multiply the velocity of each filter by its conversion factor and sum the flow rates. Averaging the velocity measured for all filters may cause error.

Place standoff spacers against face of outlet or inlet grill, ﬁlter, coil, etc.

Maintain 1½ inch (38.1 mm) margin

Swivel bracket

Tubing connectors

Extension rods

Captive knob screws

Nominal Filter Size (H x L)

Inches Millimeters

Pushbutton handle and plug

Handle bracket

Edge of outlet/inlet active face area

Tubing harness

Pressure input ports

External read jack

Imperial

Conversion

Factor

Maintain 1½ inch (38.1 mm) margin

Conversion

16 x 16 400 x 400 1.66 .154

16 x 20 400 x 500 2.10 .195

20 x 16 500 x 400 1.96 .182

20 x 20 500 x 500 2.40 .223

Neckstrap

Metric

Factor

Example: Measured velocities for a 20 x 20 ﬁlter = 185 and 189 ft/min.

Average Velocity =

(Imperial)

(Metric)

Flow rate for one ﬁlter =

(Imperial)

(Metric)

Total hood ﬂow rate = (Filter 1 Flow Rate) + … + (Filter x Flow Rate)

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

185 + 189

3383 + 3456

Conversion

Factor

= 187.0 ft/min.

= 3420 m/hr

Average

Velocity

= 2.40 x 187.0 ft/min. = 448.8 cfm

= .223 x 3420 m/hr = 763 m3/hr

= 448.8 + 457.8 + 437.5 + 444.8 = 1788.9 cfm

= 763 + 778 + 743 + 756 = 3040 m3/hr

Fig. 7

Fig. 8

Fig. 9

14 in.

(355.6 mm)

2.75 in.

(69.85 mm)

17.25 in.

(2978.15 mm)

14 in.

(355.6 mm)

2.75 in.

(69.85 mm)

6 in.

(152.4 mm)

10 in.

(254 mm)

10 in.

(254 mm)

10 in.

(254 mm)

Kitchen Hoods • Type I and Type II

High Velocity Cartridge Filters - Rotating Vane

Method

A. Exhaust

With all the ﬁlters in place, determine the total hood exhaust volume with a rotating vane anemometer as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities.

Velocity measurements should be taken at three

locations per ﬁlter. These must be over the inlet opening as shown in Fig. 10.

Measure the velocity of each location. A digital

2.75 in. (69.85 mm) rotating vane anemometer or its equivalent is suggested. The center of the anemometer should be held 2 in. (50.8 mm) from the face of the ﬁlters as in Fig. 11. It is helpful to make brackets to keep the anemometer at the 2 in. (50.8 mm) distance and parallel to the ﬁlter. Both squareness and distance are important for accuracy.

3. Calculate the average slot velocity.

4. Calculate the CFM per linear foot by dividing the average velocity by a conversion factor listed in the following table.

5. Calculate each ﬁlter’s volumetric ﬂow rate in CFM by multiplying the average velocity for each ﬁlter by the conversion factor.

Fig. 10

1/4 Width

Fig. 11

Rotation Vane

nemometer

2 in.

(50.8 mm)

1/2 Width

Cartridge Filter Size

16 in. (400 mm) high with 4 in. (100 mm) high inlet

20 in. (500 mm) high with 4 in. (100 mm) high inlet

16 in. (400 mm) high with 7 in. (120 mm) high inlet

20 in. (500 mm) high with 7 in. (120 mm) high inlet

1/4 Width

Imperial

Conversion

Factor

1.63 1/

2.15 1/

1.24 1/

1.58 1/

1/2 Height

Inlet

Height

Filter

Height

Metric

Conversion

Factor

5.35 1/m

7.05 1/m

4.07 1/m

5.18 1/m

Example:

Measure the slot velocities in ft/min. for a 9 ft. (2.74 m) hood with four 20 x 20 in. (500 x 500 mm) ﬁlters with the standard 4 in. (101.6 mm) opening, three readings per ﬁlter.

Average Velocity =

(Imperial)

(Metric)

CFM per linear foot =

(Imperial)

(Metric)

Hood exhaust volume = CFM/linear foot (m3/hr / m) x Hood Length

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

5330

97474

= 444.2 ft/min.

= 8123 m/hr

Average Slot Velocity

Conversion Factor

444.2 ft/min.

2.15

8123 m/hr

7.05

= 206.6 cfm/linear ft.

= 1152 m3/hr

Filter Readings (ft/min.)

470 440 425

482 430 453

455 431 441

399 439 465

Filter Readings (m/hr)

8595 8047 7772

8815 7864 8284

8321 7882 8065

7297 8028 8504

= 206.6 x 9 ft. = 1859.4 cfm

= 1152 x 2.74 m = 3156 m3/hr

Kitchen Hoods • Type I and Type II

High Velocity Cartridge Filters - Shortridge Meter

A. Exhaust

With all the ﬁlters in place, determine the total hood exhaust volume with a Shortridge meter as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

• Set up the Shortridge meter. Leave all holes of

VelGrid open. Do NOT tape over holes that are not over openings. The conversion factor takes this into account.

• Position the grid over each ﬁlter. Refer to Fig. 12

• Take velocity readings for each ﬁlter.

3. Calculate each ﬁlter’s volumetric ﬂow rate as follows:

Calculate each ﬁlter’s average velocity by summing

the velocity readings and dividing by the number of readings for each ﬁlter.

Multiply the average velocity by the conversion factor

to obtain the volumetric ﬂow rate for each ﬁlter.

4. Calculate the hood’s total volumetric ﬂow rate by summing the volumetric ﬂow rate of each individual ﬁlter in the hood as calculated in Step 3.

NOTE

For best accuracy multiply the velocity of each filter by its conversion factor and sum the flow rates. Averaging the velocity measured for all filters may cause error.

Place standoff spacers against face of outlet or inlet grill, ﬁlter, coil, etc.

Maintain 1½ inch (38.1 mm) margin

Swivel bracket

Tubing connectors

Extension rods

Nominal Filter Size

(H x L)

Inches Millimeters

16 x 16 400 x 400

16 x 20 400 x 500

20 x 16 500 x 400

20 x 20 500 x 500

Pushbutton handle and plug

Handle bracket

Captive knob screws

Imperial

Conversion

Factor

Edge of outlet/inlet active face area

External read jack

1.22

1.67

1.21

1.50

Maintain 1½ inch (38.1 mm) margin

Tubing harness

Pressure input ports

Neckstrap

Metric

Conversion

Factor

.113 m

.155 m

.112 m

.139 m

Example:

Measured velocities for 20 x 20 ﬁlter = 282 ft/min. (5157 m/hr)

Flow rate for one ﬁlter =

(Imperial)

(Metric)

Conversion

Factor

= 1.50 x 282 ft/min. = 423.0 cfm

= .139 x 5157 m/hr = 717 m3/hr

Total hood ﬂow rate = (Filter 1 Flow Rate) + … + (Filter X Flow Rate)

(Imperial)

(Metric)

= 423.0 + 421.8 + 420.7 + 418.2 = 1683.7 cfm

= 717 + 717 + 715 + 711 = 2860 m3/hr

Average

Velocity

Fig. 12

1/2 width

1/2 height

Kitchen Hoods • Type I and Type II

Grease-X-Tractor™ High Efﬁciency Filters or Grease Grabber™ Multi-Filtration System Rotating Vane Method

A. Exhaust

With all the ﬁlters in place, determine the total hood exhaust volume with a rotating vane anemometer as follows:

1. All cooking equipment should be off. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

Measurement should be taken at six locations per

ﬁlter. They must be over the inlet opening as shown in Fig. 13.

Measure the velocity of each location. A digital

2.75 in. (69.85 mm) rotating vane anemometer or its equivalent is suggested. The center of the anemometer should be held 2 in. (50.8 mm) from the face of the ﬁlters as in Fig. 14. It is helpful to make brackets to keep the anemometer at the 2 in. (50.8 mm) distance and parallel to the ﬁlter. Both squareness and distance are important for accuracy.

3. Calculate the average velocity for the ﬁlter.

4. Determine the ﬁlter’s conversion factor from the table.

5. Calculate each ﬁlter’s volumetric ﬂow rate in CFM by multiplying the average velocity for each ﬁlter by the conversion factor.

Fig. 13

1/4 Width

Nominal Filter Size (H x L)

Inches Millimeters

16 x 16 400 x 400

16 x 20 400 x 500

20 x 16 500 x 400

20 x 20 500 x 500

1/2 Width

Rotating Vane Anemometer

Fig. 14

Imperial

Conversion

Factor

1.31

1.65

1.23

1.65

1/4 Width

1/2 Height

2 in.

(50.8 mm)

Metric

Conversion

Factor

.122 m

.153 m

.114 m

.153 m

Example: (Imperial)

Hood Length: 7 feet 0 inches with four 20 x 20 filters.

Measure the velocities in ft/min. for each 20 x 20 ﬁlter (six readings per ﬁlter)

Filter 1

Filter 2

Filter 3

Filter 4

Average slot velocity for Filter 1 =

(repeat for each ﬁlter)

For a nominal ﬁlter size of 20 x 20, the conversion factor is 1.65

Volume for Filter 1 = Conversion Factor x Average Velocity

Total hood volume

Filter 1

Volume

= 346.0 + 377.6 + 386.9 + 378.1 =

225 201 187 210 238 197 228 222 226 237 240 220 230 245 240 250 223 219 225 265 219 245 221 200

= 1.65 ft =

346.0 cfm (repeat for each ﬁlter)

Filter 2 Volume

Volume

Filter 3

Sum of Velocity Readings Number of Readings 1258

Volume

Filter 4

= 209.7 ft/min.

x 209.7 ft/min.

1488.6 cfm

Example: (Metric)

Hood Length: 2.13 meters, with four 500 x 500 mm filters.

Measure the velocities in m/hr for each 500 x 500 mm ﬁlter (six readings per ﬁlter)

Filter 1

Filter 2

Filter 3

Filter 4

Average slot velocity for Filter 1 =

(repeat for each ﬁlter)

For a nominal ﬁlter size of 500 x 500, the conversion factor is .153

Volume for Filter 1 = Conversion Factor x Average Velocity

Total hood volume

Filter 1

Volume

= 587 + 642 + 657 + 642 =

4114.80 3675.88 3419.86

3840.48 4352.54 3602.74

4169.66 4059.94 4133.08

4334.26 4389.21 4023.36

4420.12 4480.56 4389.12

4572.00 4078.22 4005.07

4114.80 4846.52 4005.07

4480.56 4041.65 3657.60

= .153 m =

Filter 2

Volume

586.7 m3/hr (repeat for each ﬁlter)

Filter 3

Volume

Sum of Velocity Readings Number of Readings 23006 6

Filter 4

Volume

= 3834 m/hr

x 3834 m/hr

2528 m3/hr

Kitchen Hoods • Type I and Type II

Grease-X-Tractor™ High Efﬁciency Filters or Grease Grabber™ Multi-Filtration System Shortridge Method

A. Exhaust

With all the ﬁlters in place, determine the total hood exhaust volume with a Shortridge meter as follows:

1. All cooking equipment should be on. If the hood has internal short circuit make-up air, it should be turned off.

2. Measure velocities

• Set up the Shortridge meter. Leave all holes of

VelGrid open. Do NOT tape over holes that are not over openings. The conversion factor takes this into account.

• For 20 in. (500 mm) high ﬁlters, position the grid

as shown in Fig. 15 and 16. Average the two measurements.

• For 16 in. (400 mm) high ﬁlters position the grid as

shown in Fig. 17.

• For 20 in. (500 mm) wide ﬁlters, position the grid

over the left and right side of the ﬁlter. Average the two measurements.

• Take velocity readings for each ﬁlter.

3. Calculate each ﬁlter’s volumetric ﬂow rate as follows:

Calculate each ﬁlter’s average velocity by summing

the velocity readings and dividing by the number of readings for each ﬁlter.

Multiply the average velocity by the conversion factor

to obtain the volumetric ﬂow rate for each ﬁlter.

4. Calculate the hood’s total volumetric ﬂow rate by summing the volumetric ﬂow rate of each individual ﬁlter in the hood as calculated in Step 3.

Nominal Filter Size (H x L)

Inches Millimeters

16 x 16 400 x 400

16 x 20 400 x 500

20 x 16 500 x 400

20 x 20 500 x 500

Imperial

Conversion

Factor

1.53

2.00

2.25

3.00

Metric

Conversion

Factor

.142 m .185 m .209 m .279 m

NOTE

For best accuracy multiply the velocity of each filter by its conversion factor and sum the flow rates. Averaging the velocity measured for all filters may cause error.

Place standoff spacers against face of outlet or inlet grill, ﬁlter, coil, etc.

Maintain 1½ inch (38.1 mm) margin

Swivel bracket

Tubing connectors

Extension rods

Pushbutton handle and plug

Handle bracket

Captive knob screws

Edge of outlet/inlet active face area

Maintain 1½ inch (38.1 mm) margin

Tubing harness

Pressure input ports

External read jack

Neckstrap

Example:

Measured velocities for 20 x 20 in. (500 x 500 mm) ﬁlter.

Average Slot Velocity =

(Imperial)

(Metric)

Flow rate for one ﬁlter =

(Imperial)

(Metric)

Total hood ﬂow rate = (Filter 1 Flow Rate) + … + (Filter x Flow Rate)

(Imperial)

(Metric)

Sum of Velocity Readings

Number of Readings

198 + 205

3021 + 3749

Conversion

Factor

= 201.5 ft/min.

3385 m/hr

Average

Velocity

= 3.0 x 201.5 ft/min. = 604.5 cfm

= .279 x 3385 m/hr = 944 m3/hr

= 604.5 + 600.3 + 592.4 + 613.3 = 2410.5 cfm

= 944 + 1020 + 1006 + 1042 = 4012 m3/hr

Fig. 15

Fig. 16

(63.5 mm)

Fig. 17

2.5 in.

14.25 in. (361.95 mm)14.25 in. (361.95 mm)

2.75 in.

(69.85 mm)

3.25 in. (82.55 mm)3.25 in. (82.55 mm)

14.75 in. (374.65 mm)14.75 in. (374.65 mm)

14.25 in. (361.95 mm)14.25 in. (361.95 mm)

2.75 in.

(69.85 mm)

2.75 in.

(69.85 mm)

2.75 in.

(69.85 mm)

Kitchen Hoods • Type I and Type II

Testing Hood Air Volume - Rotating Vane Method

Short Circuit Hoods

A. Supply

All cooking equipment should be off. The hood exhaust should also be off.

1. Measure Velocities

Velocity measurements should be made with a digital

2.75 in. (69.85 mm) rotating vane anemometer or its equivalent.

One velocity measurement should be taken for

every 8 in. (203.2 mm) of short circuit opening length, starting tight against one edge of the opening, and ﬁnishing tight against the other edge. The anemometer should be placed at the bottom edge of the opening, ﬂush with the bottom lip. Both squareness and placement are important for accuracy.

2. Calculate the average slot velocity.

3. Calculate the volumetric ﬂow rate per linear foot by dividing the average velocity by a conversion factor of 5.52 per ft. If metric units are used, divide the average velocity by a conversion factor of 1.68 per meter.

4. Calculate the hoods supply volume by multiplying the CFM per linear foot by the total hood length.

Example: 4 ft. (1.22 m) short circuit hood (36 inch (.914 m) short circuit opening

Number of readings = 36 in. / 8 in. => 6 readings (.914 m / .2 m => 6 readings)

Average Velocity =

(Imperial)

(Metric)

1335 + 1529 + 1913 + 1780 + 1888 + 1894

CFM per linear foot =

(Imperial)

(Metric)

1014.3 ft/min.

Hood supply volume = CFM/linear foot (m

(Imperial)

(Metric)

= 183.8 x 4 ft. = 735.2 cfm

= 1026 x 1.22 m = 1252 m3/hr

Sum of Velocity Readings

Number of Readings

786 + 900 + 1126 + 1048 + 1111 + 1115

Average Slot Velocity

Conversion Factor

5.52

1723 m/hr

1.68

= 183.8 cfm/linear ft.

= 1026 m3/hr

/hr / m) x Hood Length

6086

10339

= 1014.3 ft/min.

= 1723 m/hr

Kitchen Hoods • Type I and Type II

Amerex Wiring Plan View

PRM

MICROSWITCH

INSTALLER PROVIDED JUNCTION BOXES

BASIC WIRING DIAGRAM

RED (COMMON)

YELLOW (N.O)

POWER SOURCE

BLACK (N.C.)

MANUAL RESET RELAY

ELECTRIC GAS VALVE

MANUAL RESET RELAY

MICROSWITCH

NOTE: DO NOT USE YELLOW WIRE ON MICROSWITCH IN NORMAL INSTALLATION. THE YELLOW WIRE IS TO BE USED ONLY FOR EXTINGUISHER ALARM, LIGHTS, CIRCUITS, ETC.

BASIC WIRING DIAGRAM

MANUAL RESET RELAY

RED (COMMON)

120V/60HZ

YELLOW (N.O)

BLACK (N.C.)

MICROSWITCH

NOTES:

1. DENOTES FIELD INSTALLATION

2. DENOTES FACTORY INSTALLATION

3. GAS VALVE: UL LISTED ELECTRICALLY-OPERATED SAFETY VALVE FOR NATURAL OR LP GAS AS NEEDED OF APPROPRIATE PRESSURE AND TEMPERATURE RATING, 110V/60HZ OR AMEREX GAS VALVES, PN 12870, 12871, 12872, 12873, 12874, 12875 and 12876.

4. K1a and K1b ARE N.0. WHEN K1 IS DE-ENERGIZED.

K1b

CURRENT DRAW MAX: 8A RESISTIVE 8A INDUCTIVE 120VAC

GAS VALVE

PUSHBUTTON SWITCH

GAS VALVE

SEE NOTE 3

Kitchen Hoods • Type I and Type II

Amerex Wiring Plan View

2 Snap-Action Switches provided by manufacturer

may be wired as shown.

Four typical examples shown

Equipment

120 VAC

Electric gas valve - If reset relay is used, see option A or B at right. Mechanical gas shut off valve does not require electrical connection.

Alarms

Input

Waterwash

Fans

Power to cooking equipment

Shunt Trip Breaker

Input

Voltage Free Contacts for Building Alarm(s)

Power to Fan(s)

Terminal strip in Waterwash Control Panel

Fan Starter

Option A

Relay Part No. 14702

110V/60HZ

Black Red

Brown

Snap-Action Switch Part No. 423878

Relay Part No. 426151

Option B

Relay Coil

Manual Reset Relay (Part No. 426151)

Electrical Rating 1/3 HP, 10 AMP, 120 VAC 1/2 HP, 10 AMP, 240 VAC 13 AMP, 28 VDC

* K1a and K1b are N.O. when K1 is de-energized

Manual Reset Relay

Part No. 14702

Reset

6 9

3 4

7 1

N.O.

K1b

Power Indicator

N.O.

K1*

K1a

Push Button

Switch

Ansul Snap-Action Switch (Switch contacts shown with Ansul Automan in the cocked position)

GND

Screw

Gas Valve See Note 3

Black Red

Brown

Gas Valve See Note 3

Snap-Action Switch Part No. 423878

L2 Neutral L1 Hot

110 VAC/60HZ

120 VAC N

If prohibited by local codes, do not shut down exhaust fans with this method of wiring.

Input

Manual Switch

Power to fan(s)

Fan Starter

Note:

1. Denotes ﬁeld installation.

2. Denotes factory installation.

3. Gas Valves: “UL Listed electrically-operated safety valve for natural or LP gas as needed of appropriate pressure and temperature rating, 110V/60HZ” or Ansul gas valves.

4. Do not use black wire on snap-action switch in normal installation. Black wire may only be used for extraneous alarm, light circuits, etc.

Kitchen Hoods • Type I and Type II

Overall Wiring Plan View for Kitchen Systems with Make-Up Air Control Centers

FROM MAKE-UP AIR

TO EXHAUST FAN

DISCONNECT SWITCH

WIRED THROUGH

BREATHER TUBE ONLY

SUPPLY POWER

TO MAKE-UP AIR

CONTROL CENTER

SUPPLY POWER TO

JUNCTION BOX

ON HOOD FOR HOOD LIGHTS

POWER

PANEL

FIELD WIRING

STARTER #3

FROM MAKE-UP AIR

STARTER #2

TO EXHAUST FAN

DISCONNECT SWITCH

WIRED THROUGH

BREATHER TUBE ONLY

EXHAUST FAN-1A EXHAUST FAN-1B

CONTROL CENTER

MAKE-UP AIR UNIT

FIVE (5) CONTROL WIRES FROM SWITCH JUNCTION BOX ON HOOD TO MAKE-UP AIR CONTROL CENTER

TWO (2) CONTROL WIRES FROM ANSUL SNAP ACTION SWITCH TO MOTOR CONTROLS AREA. ELECTRICAL CONTRACTOR TO PROVIDE HANDIBOX ON SIDE OF AUTOMAN.

HOOD-1BHOOD-1A

JUNCTION BOX ON TOP OF HOOD FOR FIELD CONNECTION OF SUPPLY POWER

ANSUL AUTOMAN IS NOT AN ELECTRICAL RATED BOX. NO CONNECTIONS INSIDE.

Overall Wiring Plan View for Kitchen Systems with Kitchen Fan Control Centers

This arrangement requires individual power connections for each supply and exhaust fan from remote circuit breakers thru the fans starter in the Kitchen Fan Control Center (KFCC). The make-up air fan will be wired directly from a remote breaker. It requires control wiring to be run to the KFCC.

TYPICAL

MAKE-UP AIR FAN

NOTE: Make-up air fan will have starters in make-up air only. Control wiring must be run to KFCC.

24 VCD make-up air controls

TYPICAL

HOOD

TYPICAL

EXHAUST

FAN

Optional

Disconnect

Switch

(ﬁeld installed)

TO REMOTE CIRCUIT BREAKERS

______V ____Ph ____ Amp for make-up air fan

120 V 1 Ph 15 Amp for controls

120 V 1 Ph 15 Amp for hood lights

______V ____Ph ____ Amp for exhaust fan

______V ____Ph ____ Amp for supply fan

To appliance shunt trip breaker

To electrial gas valve

To building alarm

FIELD WIRING

TYPICAL

SUPPLY FAN

Fire System

Kitchen

Fan

Control

Center

Control Box

To mechanial gas valve

These components may be mounted in a hood-mounted end cabinet or on a wall near the hood.

Disconnect

Switch in

Control Center

120/1

IN KFCC

TERMINAL STRIP

15 AMP

HOOD LIGHTS

(1400 WATT MAX.)

Light and Fan Switch Locations: A. KFCC D. UDS B. Utility Cabinet E. Hood C. Wall F. WWCP

Kitchen Hoods • Type I and Type II

Wiring for Hood Switch Panels

The diagrams below show a typical hood switch panel remote mounted. For hood mounted switches refer to the wiring connection decal on the cover of the junction box on the hood top.

The diagram shows how to wire the exhaust and supply fans with a control panel to a ﬁre suppression contact

COMBINED EXHAUST & SUPPLY SWITCHING

JUNCTION BOX

ON TOP OF HOOD

FOR FIELD

CONNECTION OF

120 VOLT

SUPPLY POWER

HOOD

LIGHTS

LIGHT

SWITCH

CONTROL VOLTAGE

(FSC1). When wired properly, the supply fan will be turned off if the ﬁre system is activated and to allow the exhaust fan to continue to operate.

The ﬁre suppression contact (FSC1) is provided as part of the ﬁre suppression system and is normally mounted in the ﬁre system control box.

EXHAUST FAN CONTACT

SUP HTR

CTRL

HEATER SWITCH

SUPPLY FAN CONTACT

HOOD SWITCH

PANEL DETAIL

EXH

EXHAUST & SUPPLY

FAN

STR

SWITCH

OPTIONAL

SUPPLY FAN

FSC1

SUP FAN

STR

Kitchen Hoods • Type I and Type II

Circuit Diagrams

Single Throw

Double Throw

Center Off

Double Throw

Single Pole

OFF

ON (NC) ON (NC)

ON (NO)

OFF

Double Pole

OFF

ON ON

ON (NC) ON (NC)

ON (NO)

ON (NC)

ON (NO)

OFF

Off if both are not activated

Off if either are not activated

On if both are activated

Normally Open Contacts

On if both are not activated

Off if either are not activated

Off if both are activated

Normally Closed Contacts

Series Circuit

Parallel Circuit

Off if both are not activated

On if either is activated

On if both are activated

On if either is activated

Off if either not activated

Off if both are activated

Kitchen Hoods • Type I and Type II

Maintenance

FIG. 17

REMOVABLE AIR DIFFUSERS

Daily Maintenance

1. Wipe grease from exposed metal surfaces on the hood interior using a clean, dry cloth.

2. Visually inspect the ﬁlters or cartridges for grease accumulation.

3. Remove grease cup, empty contents and replace cup.

Weekly Maintenance

1. Remove the grease ﬁlters or cartridges and wash in dishwasher or pot sink.

Note: Filters installed over heavy grease

producing equipment may require more frequent cleaning. See Filter Washing Frequency Guide, page 28.

2. Before replacing ﬁlters, clean the interior plenum surfaces of any residual grease accumulations.

Periodic Maintenance

1. Painted hood exterior surfaces should be cleaned with a mild detergent solution.

2. Stainless steel hood exterior surfaces should be cleaned with a mild detergent and then polished with a good grade stainless steel polish to preserve the original luster.

Note: Never use abrasive cleaners or chemicals

on hood surfaces. Never use chlorine based cleaners or iron wool pads to clean the hood. They may scratch or mar the material. Always rub with the grain of the stainless.

3. To maintain optimum performance of your hood and fan, duct cleaning should be performed as often as the application and code requires.

4. Recaulk the hoods with an NSF Approved silicone caulk, (GE SCS1009 or its equivalent) as needed.

5. Inspect the supply air discharge portion on external supply plenums to ensure the airstream is free from debris or other blockage.

Condensate Hood Bafﬂe Installation, Fig. 18 and 19

1. Grasp the bafﬂe with drain holes facing down and lift into the hood. For short hoods with only one bafﬂe it may be necessary to turn the bafﬂe slightly diagonally to ﬁt it past the drain channel.

2. After the bafﬂe clears the drain channel of the hood, turn the bafﬂe so it is lined up with the upper hanger in the hood.

3. Hook the upper channel of the bafﬂe over the upper hanger of the hood and set the lower edge of the bafﬂe into the condensate gutter. Repeat until all bafﬂes are installed in the hood.

4. Center the bafﬂe from side to side in the hood.

Fig. 18 - CORRECT

UPPER

HANGER

UPPER HANGER

CONDENSATE GUTTER

Fig. 19 - INCORRECT

UPPER

HANGER

UPPER HANGER

CONDENSATE

UPPER HANGER

GUTTER

Air Diffusers

The air diffusers, located at the bottom of the back supply will need to be cleaned as often as the application dictates. Inspect periodically to determine the cleaning schedule.

1. To clean the air diffusers, unfasten the screws. Remove the air diffusers from the back supply unit and wash in the sink or dishwasher.

2. Refasten with the stainless steel screws.

Grease Grabber™ Filter Installation

NOTE

Never install the second stage filter in the front filter channel. The second stage filter must be installed behind a UL Classified Grease-X-Tractor™ primary filter.

1. Slide the top edge of the second stage ﬁlter into the top rear ﬁlter channel; Fig. 20.

Fig. 20

Kitchen Hoods • Type I and Type II

2. Lifting the lower edge of the ﬁlter past the grease trough, continue to push the top of the ﬁlter into the channel.

3. When the ﬁlter is even with the bottom rear

Fig. 21

ﬁlter channel, set the ﬁlter into the channel; Fig. 21.

4. Slide the ﬁlter to one end of the hood and repeat until all the ﬁlters are installed. Make sure the ﬁlters are placed tightly together with no

Fig. 22

visible gaps.

5. Install the Grease-X-Tractor™ primary ﬁlters in the same manner using the front ﬁlter channel. (Fig. 22)

Grease Grabber™ Filter Cleaning

Step 1 Remove the front row of Grease-X-Tractor™

ﬁlters shown in 1A. Begin by removing the middle ﬁlter(s) ﬁrst (1B), then slide the outer ﬁlters toward the hood center and continue removing the ﬁlters.

1A 1B

Grease-X-Tractor™ ﬁlters, ﬁrst row of ﬁlters

Grease Grabber™ ﬁlters, second row of ﬁlters

Step 2 Remove the Grease Grabber™ ﬁlters, starting

in the middle of the hood: (2A) grab the handles on either side and lift the ﬁlter up, (2B) pull the bottom of the ﬁlter toward yourself, (2C) lower the ﬁlter out of the hood.

Repeat this process for each ﬁlter. The ﬁlters

that are on the ends will have to be slid toward the middle and then lifted out.

Slide ﬁlter up

Pull ﬁlter down

Pull bottom of ﬁlter towards yourself

Step 3 Frequent Maintenance

NOTE

Required washing frequency is dependent on type of cooking and quantity of food cooked.

- Remove ﬁlters from hood and place each ﬁlter in a whirlpool sink or dishwasher.

- If using a whirlpool sink, cycle for 10 minutes. Use standard dish wash soap. (3A)

- If using a dishwasher, cycle it three times to ensure all grease is removed. (3B)

- If using standard sink, cover with hot water and degreaser and soak for two hours. Rinse after soaking.

3A 3B

Whirlpool sink method Dishwasher method

NOTE

For hoods with large quantities of ﬁlters, it is acceptable to wash three to four ﬁlters each day, cycling all of the ﬁlters in three days.

NOTE

The beads will discolor. Standard cooking will turn the beads yellow in color. Open ﬂame cooking will cause the beads to blacken. Neither affects the performance of the ﬁlters.

Periodic Inspection

- Inspect ﬁlter fasteners. Verify they are not loose or missing.

- Each ﬁlter may be soaked in hot soapy water for two hours once a month prior to washing if grease buildup is found.

- Test for grease build-up by running water through the ﬁlter. If water runs freely and no air gaps are in the beaded pack, the ﬁlter is in working condition.

- Inspect the ﬁlters by holding it up to a light. Light shining through more than six holes in a group indicates ﬁlter damage.

- For ﬁlter replacement, call 1-800-355-5354

Step 4 Replace Grease Grabber™ ﬁlters in hood. Do

Step 2 in reverse order (2C, then 2B, then 2A).

Step 5 Replace the front Grease-X-Tractor ﬁlters. Do

Step 1 in reverse. Be sure to install ﬁlters in the ends of the hood ﬁrst, then install the ﬁlters in the middle of the hood (1B, then 1A).

CAUTION

To prevent damage to ﬁlter media, do not wash second stage ﬁlters in detergents that contain hydroxides such as sodium hydroxide or potassium hydroxide.

Kitchen Hoods • Type I and Type II

Filter Washing Frequency Guide

NOTE

Standard cooking will turn the beads yellow in color. Open flame cooking will cause the beads to blacken. Neither affects the performance of the beads.

Preference

Best

Washing Equipment

Type Temp.

Commercial

Grade Dish

Washer

180º F

Minimum

Low Temp.

Dish Washer

140º F

Chemical

Sanitizer

Cooking

Equipment

Chemical

Griddle

Fryer Weekly 2 cycles Twice a week, 1 cycle

Charbroiler Daily 2 cycles Daily, 2 cycles

Dish Washer

Detergent

Wok Daily 2 cycles Daily, 2 cycles

Griddle

Fryer Weekly 3 cycles Twice a week, 2 cycles

Charbroiler Daily 4 cycles Daily, 2 cycles

Dish Washer

Detergent

Wok Daily 4 cycles Daily, 2 cycles

CAUTION

To prevent damage to filter media, do not wash second stage filters in detergents that contain hydroxides such as sodium hydroxide or potassium hydroxide.

Grease Grabber™ Filter

Frequency

Required

Time or

Cycles

Every 3 days 2 cycles Every 3 days, 2 cycles

Every 3 days 3 cycles Every 3 days, 2 cycles

Bafﬂe Filter or

Grease-X-Tractor™

Wash Frequency

Worst

Power Wash

Sink (Whirlpool)

with Heater

Power Wash

Sink (Whirlpool)

without Heater

Pot Sink

with Heater

Rinse with

sprayer after

soaking.

Pot Sink

no Heater

Rinse with

sprayer after

soaking.

180º F

Minimum

140º F

180º F

140º F

Griddle

Fryer Weekly 10 minutes Twice a week, 5 minutes

Charbroiler Daily 15 minutes Daily, 5 minutes

Pot & Pan Detergent

Every 3 days 10 minutes Every 3 days, 5 minutes

Wok Daily 15 minutes Daily, 5 minutes

Griddle

Fryer Weekly 15 minutes Twice a week, 5 minutes

Charbroiler Daily 25 minutes Daily, 10 minutes

Pot & Pan Detergent

Every 3 days 15 minutes Daily, 5 minutes

Wok Daily 25 minutes Daily, 10 minutes

Daily

Griddle

Pot & Pan

Fryer Every 2 days 1 hour

Charbroiler Daily 2 hours

Detergent

and/or

Degreaser

Wok Daily 2 hours

Every 2 days 1 hour

Soak 10 minutes, then scrub with

scour pad and bottle brush.

Daily

Soak 5 minutes, then scrub with

scour pad and bottle brush.

Daily

Soak 10 minutes, then scrub with

scour pad and bottle brush.

2 hours

Griddle

Commercial

Fryer Every 2 days

Grade Kitchen

Degreaser

Daily

Change hot water

every 30 minutes

2 hours

Change hot water

every 30 minutes

Soak 10 minutes then scrub with

Daily

scour pad and bottle brush.

Charbroiler Not Recommended

Wok Not Recommended

Kitchen Hoods • Type I and Type II

Troubleshooting

Problem: Exhaust fan is not operating or is not operating at design levels.

Is the fan receiving power? Replace fuses, reset circuit breakers, check disconnect.

Is the belt loose or broken? Replace or tighten belt.

Is the fan rotating in correct direction? Have the electrician correctly wire the fan.

Is the make-up air operating?

Does the airﬂow need to be increased? Adjust or replace pulleys to increase fan RPM, install a larger motor.

Does the fan vibrate?

Problem: Hood is full of smoke. There is smoke coming out of the edges of the hood.

Is the fan operating at design levels? See exhaust fan troubleshooting section.

Is the fan correctly sized?

Are the ﬁlters in good condition? Clean ﬁlters, replace damaged ﬁlters, properly position ﬁlters.

Is there sufﬁcient make-up air?

(Kitchen should be in a slight negative but not excessive. Check to see if there is a strong draft through an open door).

Does the current cooking equipment match the original design?

Are there multiple hoods on one fan?

Are there closed dampers in the duct? Open dampers.

Is the ductwork complex or to small? Change to a higher static fan, modify the ductwork.

Is the ductwork obstructed? Clear obstruction.

Is this a short circuit hood? Turn off or reduce the amount of air supplied to short circuit.

Problems with make-up air may interfere with the exhaust fan - check the manufacturer’s installation manual.

Clean the fan wheel/blade, replace fan wheel if damaged, check for loose bolts, check for broken or damaged components, check for rags and other foreign objects.

Refer to test and balance report, design speciﬁcations and fan curves; have an electrician check the motor amperage; try removing the ﬁlter temporarily to see if capture improves. (Make sure to replace ﬁlter to prevent risk of ﬁre!); switch to different ﬁlters with lower static pressure.

Check make-up air unit, increase make-up air, make-up air should be evenly distributed throughout the kitchen.

Adjust or replace fan to match the cooking equipment load.

One hood may be over exhausting and the other hood not drawing enough. Restrict second hood to help problem hood.

Problem: Smoke blows away before reaching the bottom of the hood.

Are there cooling fans directed at the hood or cooking equipment?

Are there ceiling diffusers directing air at the hood?

Are there open windows or doors? Close windows and doors.

Are there cross drafts or other drafts in the kitchen?

Is the hood near a main walkway?

Are there pass-thru windows near the hood?

Is this an air curtain hood? Turn off or reduce the amount of make-up air.

Is the make-up air part of the hood or an attached plenum?

Turn off or redirect fans.

Move diffusers to more neutral area or replace with a diffuser that directs air away from the hood.

Find source of the draft and eliminate, add side skirts to hood (test with cardboard; use stainless for permanent side skirts); increase the amount of overhang on the spillage side; add a 6 in. (152.4 mm) lip around the base of the hood (test with cardboard; use stainless for permanent side skirts); make-up air should be spread out evenly through the kitchen.

Add side skirts to hood (test with cardboard ﬁrst); increase the amount of overhang on spillage side.

Adjust amount and locations of make-up air to eliminate drafts through the passthru windows.

Try turning off or reducing the amount of make-up air; block off portions of the supply to direct air away from the problem area (test with cardboard).

Kitchen Hoods • Type I and Type II

Troubleshooting

Problem: Pilot lights are being blown out or cooking equipment is being cooled by make-up air.

Try turning off or reducing the amount of make-up air; block off portions of the

Are there drafts from make-up air?

Problem: Cold air can be felt by the cook at the hood.

Is this a short circuit hood? Turn off or reduce the amount of air supplied to short circuit.

Is this an air curtain hood? Turn off or reduce the amount of air supplied to the air curtain; heat the supply air.

Is the make-up air part of the hood or an attached plenum?

Problem: The kitchen gets hot.

Is the hood capturing?

Is this an air curtain hood? Turn off or reduce the amount of air supplied to the air curtain.

Is the make-up air part of the hood or an attached plenum?

Problem: Cooking odors in the dining area.

Is the hood capturing?

Is there a draft through doors between the kitchen and dining area?

supply to direct air away from the problem area (test with cardboard ﬁrst); remove any obstructions in front of supply that directs air toward cooking equipment.

Try turning off or reducing the amount of make-up air; heat the supply air.

Hood is not drawing enough air, see sections above on fan performance and hood capture.

Try turning off or reducing the amount of make-up air; cool the supply air.

Hood is not drawing enough air, see sections above on fan performance and hood capture.

Decrease make-up air in the kitchen; increase exhaust air through hood.

Problem: Grease is running off the hood.

Is there grease on top of the hood? Exhaust duct is not correctly welded.

Is the caulk missing or damaged? Clean problem area and recaulk.

Is the grease cup inserted properly? Put grease cup back in place.

Problem: Hood is noisy.

Is the fan running in the correct direction? See exhaust fan troubleshooting section.

Are the ﬁlters in place? Replace missing ﬁlters.

Is the hood over exhausting? Slow down fan (see exhaust fan troubleshooting section)

Before calling your manufacturer’s representative to report a problem, have the following information available:

1. Review / summary of troubleshooting section in installation operation manual.

2. Hood model and serial number.

3. Current cooking equipment line-up.

4. Size of hood (length, width and height).

5. Island or wall conﬁguration.

6. Multiple hoods on one fan.

7. Nature of spillage (one end; all around the edges).

8. Does the smoke make it to the hood?

9. Height hood is mounted above ﬁnished ﬂoor.

10. How make-up air is brought into the kitchen (hood, ceiling diffusers, separate plenum).

11. Is exhaust system controlled by a variable volume system?

12. Is the fan noisy?

13. Photos of the issue/problem may be helpful.

Kitchen Hoods • Type I and Type II

Replacement Parts

FILTERS

Part

Number

457626 16 x 16 x 2 Aluminum Bafﬂe Filter

457628 16 x 20 x 2 Aluminum Bafﬂe Filter

457632 20 x 16 x 2 Aluminum Bafﬂe Filter

457634 20 x 20 x 2 Aluminum Bafﬂe Filter

457627 16 x 16 x 2 Stainless Steel Bafﬂe Filter

457629 16 x 20 x 2 Stainless Steel Bafﬂe Filter

457633 20 x 16 x 2 Stainless Steel Bafﬂe Filter

457635 20 x 20 x 2 Stainless Steel Bafﬂe Filter

851656 16 x 16 High Velocity Cartridge Filter

851657 16 x 20 High Velocity Cartridge Filter

851659 20 x 16 High Velocity Cartridge Filter

851660 20 x 20 High Velocity Cartridge Filter

851703 16 x 16 Grease-X-Tractor™ Aluminum Filter

851704 16 x 20 Grease-X-Tractor™ Aluminum Filter

851706 20 x 16 Grease-X-Tractor™ Aluminum Filter

851707 20 x 20 Grease-X-Tractor™ Aluminum Filter

851709 16 x 16 Grease-X-Tractor™ SS Filter

851710 16 x 20 Grease-X-Tractor™ SS Filter

851712 20 x 16 Grease-X-Tractor™ SS Filter

851713 20 x 20 Grease-X-Tractor™ SS Filter

458763 16 x 16 Flame Gard® 1 Bafﬂe Filter

458764 16 x 20 Flame Gard® 1 Bafﬂe Filter

454878 20 x 16 Flame Gard® 1 Bafﬂe Filter

454879 20 x 20 Flame Gard® 1 Bafﬂe Filter

852879 20 x 16 Grease Grabber™ Second Stage Filter

852878 20 x 20 Grease Grabber™ Second Stage Filter

852881 16 x 16 Grease Grabber™ Second Stage Filter

852880 16 x 20 Grease Grabber™ Second Stage Filter

Filter Description (Height x Width x Depth)

SWITCHES

Part

Number

850551 Light Switch Only

851776 Fan Switch Only

851777 Light Switch & Fan Switch ( 2 switches)

851778 Fan Switch & Heat Switch (2 switches)

851779 Exhaust, Fan & Supply Switch (2 switches)

851780 Light, Fan & Heat Switch (3 switches)

851781 Light, Exhaust, Supply Separate Switch (3 switches)

851782 Exhaust, Supply, Heat Separate Switch (3 switches)

851783 Light, Exhaust, Supply, Heat Separate Switch (4 switches)

851784 Fan Switch & Temper (3 position) (2 switches)

851510 Light, Fans, & Temper (3 position) (3 switches)

851511 Exhaust, Supply, & Temper (3 position) (3 switches)

851512 Light, Exhaust, Supply, & Temper (3 position) (4 switches)

851618 Automatic Fire Damper Test Switch

Description

MISCELLANEOUS

Part

Number

451131 Grease Cup

453498 Glass Globes for hood lights (clear)

851744 Grease Extractor Filter Removal Tool

851834 Bafﬂe Filter Removal Tool

851747 High Velocity Cartridge Filter Removal Tool

Description

REGISTERS

Part

Number

452700 24 x 8 Aluminum Single Deﬂection H-OB

452701 36 x 8 Aluminum Single Deﬂection H-OB

452702 36 x 8 Aluminum Single Deﬂection H-OB

452703 44 x 8 Aluminum Single Deﬂection H-OB

453796 24 x 12 Aluminum Single Deﬂection H-OB

453797 36 x 12 Aluminum Single Deﬂection H-OB

453798 38 x 12 Aluminum Single Deﬂection H-OB

453799 44 x 12 Aluminum Single Deﬂection H-OB

452729 24 x 8 Aluminum 38° Fixed Blade RA-OB

452730 30 x 8 Aluminum 38° Fixed Blade RA-OB

452731 36 x 8 Aluminum 38° Fixed Blade RA-OB

452732 38 x 8 Aluminum 38° Fixed Blade RA-OB

452733 44 x 8 Aluminum 38° Fixed Blade RA-OB

Description

Kitchen Hoods • Type I and Type II

Maintenance Log

Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Notes: ___________________________________________

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Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Date ___________________Time _____________ AM/PM

Notes: ___________________________________________

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Commitment

As a result of our commitment to continuous improvement, Greenheck reserves the right to change speciﬁcations without notice.

Speciﬁc Greenheck product warranties are located on greenheck.com within the product area tabs and in the Library under Warranties.

Greenheck’s Kitchen Ventilation Systems catalog provides additional information describing the equipment, fan performance, available accessories, and speciﬁcation data.

AMCA Publication 410-96, Safety Practices for Users and Installers of Industrial and Commercial Fans, provides additional safety information. This publication can be obtained from AMCA International, Inc. at www.amca.org.

Phone: 715.359.6171 • Fax: 715.355.2399 • Parts: 800.355.5354 • E-mail: gfcinfo@greenheck.com • Website: www.greenheck.com

Greenheck 452413 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual