Type 1 and V-Bank Hoods
Model PHEV
Hoods Designed for Pizza Ovens
April
2006
Pizza Hood Design Challenges
A pizza oven’s large size plus the heat and smoke they generate make effective
coverage a design challenge. Adding to this challenge are high production ovens
with “forced air baking.” These ovens can force hot air out of conveyor openings
and into the kitchen if the hood is not designed
correctly. Poor capture means higher energy
consumption.
Design Testing
Greenheck’s design engineers went to Architectural Energy’s Commercial
Kitchen Ventilation Lab to do testing to ASTMF1704 with Schleiren Flow
Visualization Technology. Schlieren imaging is an invaluable tool that allows us
to see airflow and heat transfer. Because we can see and identify what works
and what doesn’t we can design to provide optimum capture and
containment. Schleiren imaging is what led us to our design for the pizza hood.
Greenheck’s Pizza Hood
Our single island exhaust only canopy hood has a modified design to meet the unique requirements
of the pizza oven. We turned the filter bank perpendicular to the pizza oven. This allows for capture
and containment at both ends of the oven - creating a more comfortable working environment and
reducing energy costs.
Hood Size* Exhaust Airflow
Oven Make Model Wall Island
Single Double Triple
Deck Deck Deck
Lincoln Impinger X2 3240-2 101x72 101x84 1444 1765 -
3270-2 130x72 130x84 1988 2429 -
Lincoln Impinger I All 102x69 102x81 1389 1698 -
Lincoln Impinger II All 79x64 79x52 800 840 1069
Lincoln Low Profile All 102x71 102x83 1439 1758 2237
Bakers Pride Conveyor EC 120x47 120x59 1050 1283 1633
APC 87x42 87x54 700 722 919
Blodgett Conveyor MT1828 74x47 74x59 750 750 851
SGT3240 101x65 101x77 1275 1559 1984
MT3855 115x71 115x83 1678 2051 2610
MT3870 130x74 130x86 2054 2510 3195
Middleby Marshall Conveyor PS225 / 200 / 220FS 104x62 104x74 1250 1528 -
PS220-R 120x58 120x70 1125 1322 -
PS360 / 360WB 114x67 114x79 1322 1616 -
PS360WB70 130x67 130x79 1822 2227 -
PS360EWB 114x75 114x87 1772 2166 -
PS314 95x51 95x63 865 1058 -
PS536 100x55 100x67 1020 1250 -
PS555 115x76 115x88 1820 2225 2830
PS570 130x66 130x78 1790 2180 2780
The following chart shows some of the industries most popular conveyor ovens with the Greenheck
recommended hood size and cfm. For optimal performance Greenheck used a 12 inch overhang on all sides
that do not have a wall.
*Hood model PHEV (L) X (W)
2
4
1
3
5
18 gauge type 304 or 430 stainless steel
#4 finish available
Filter bank perpendicular to the oven for
improved capture
PEL - Performance Enhancing Lip helps
direct air to the filter and improves
capture and containment
Full length, fully welded concealed
grease trough
Incandescent Lights
Filler Panels for wall applications
Backsplash Panels for wall applications
Heat Shield for island applications
Fire Systems: Wet Chemical; Dual Agent
Hood Mounted Switches
Utility Cabinets
Variable Volume Controls
Stainless Steel Baffle Filters
1
2
3
4
5
Pizza Hood
Features & Options
Options
Features
CUBE Roof Upblast Centrifugal Exhaust Fan...the industry standard
When you buy a Greenheck CUBE fan, you receive a fan with the industry’s best
performance and durability for general clean air, high grease, and other
contaminant applications (as found in restaurants, food service, and fume hood
exhaust). CUBE fans are specifically designed to discharge air directly away
from the mounting surface.
• Number 1 in product quality and reliability.
• Broadest performance in the industry, up to 5 in. wg and 30,000 cfm.
• UL Listed for electrical and grease.
• Greenheck pioneered leakproof construction for the entire life of the fan
utilizing a one-piece windband that is continuously welded to the curb cap.
Project Name: Item #
APPLICATION AND SPECIFICATION:
Provide Greenheck Exhaust Hood Model PHEV as shown on plans and in accordance with the following
specification:
Kitchen ventilation hood(s) shall be Type I, exhaust canopy suitable for all types of cooking applications.
Hood(s) shall be single island canopy, exhausting two banks of filters through one central plenum. Hood(s)
to be UL 710 Listed Without (With) Fire Dampers for 600°F rated cooking appliances.
Hood(s) shall be constructed of a minimum 18 gauge type 304 or 430 stainless steel, with a #4 finish. The
hood(s) shall be constructed using the standing seam method for optimum strength. All external seams
shall be welded and/or liquid tight in accordance with NFPA #96. Lighter material gauges, alternate
material types, finishes, are not acceptable. All unexposed interior surfaces shall be constructed of a
minimum 18 gauge corrosion resistant steel including, but not limited to ducts, plenum, and brackets.
Hood(s) shall include UL 1046 Classified aluminum baffle filters, in sufficient number and sizes to ensure
optimum performance as specified by the filter manufacturer. The filter housing shall terminate in a
pitched, full-length grease trough, which shall drain into a removable grease container.
Vaporproof, UL Listed incandescent light fixtures shall be prewired to a junction box. Wiring shall conform
to the requirements of the National Electrical Code (NEC #70 - Latest Edition).
Filler Panel (Optional)
Heat Shield
(Optional)
Typical
Hanger
Bracket
W
W
L
L
Specifications
Copyright © 2006 Greenheck Fan Corp. • Universal Pizza Hood PHEV Rev. 2, April, 2006 RG
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