Spring Air Systems Rev Low Engineering Manual

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REV LOW

Engineering Manual

___________________________

Spring Air Systems Inc., Oakville, Ontario

Phone (905) 338-2999, Fax (905) 338-0179, info@springairsystems.com

www.springairsystems.com

REV LOW

Engineering Manual

Table of Contents

Introduction 1 Operation 2 Variflow Baffles 3 Model Number Designation 4 Water Wash Hood and Damper Assemblies 8 Dry

REV LOW

Exhaust Duct Sizes 17 Make Up Air 18

REV LOW REV LOW REV LOW

May05

REV LOW

Exhaust Calculations

Systems Controllers Work Sheet

13 14

19 22 23

REV LOW Engineering Manual

Introduction

The Revlow hood is a revolutionary idea in commercial kitchen ventilator design. Revlow allows the exhaust flow to be field adjusted over each appliance without affecting the overall efficiency of the grease extractor. Your kitchen will exhaust the lowest minimum required to ventilate the appliances located under the hood. After your kitchen is complete, appliances can be relocated, added, or removed from under the hood! It’s a simple adjustment to fine-tune your ventilator to provide excellent smoke capture with maximum grease extraction.

What is a REV LOW hood?

The REV LOW hood is available in two types; a water wash and dry grease extractor. The water wash hood is automatically cleaned in place at the end of each cooking day. The REV LOW dry extractor is manually cleaned the dry extractor has inserts that are removed daily and washed in your dishwasher or pot sink.

The Spring Air Systems REV LOW hood is fabricated from stainless steel with No. 4 finish on all exposed surfaces. All edges are ground and polished. All hoods are manufactured to stringent quality standards and are guaranteed to enhance the appearance of any commercial kitchen.

Why REV LOW ?

REV-LOW VALUABLE FUEL DOLLAR SAVINGS:

minimizes the total exhaust by adjusting the hood to suit individual appliances.

REV-LOW CLEANER DUCTWORK:

maximizes your extraction at all exhaust airflows to capture more grease in hood. It’s not a filter hood!

REV-LOW FLEXIBILITY:

add, remove or move appliances anytime. VARIFLOW baffles are easily adjusted without special tools to balance any cooking bank.

REV-LOW MULTIPLE HOOD BALANCING:

Multiple hoods connected to a single exhaust fan can be easily balanced.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

REV LOW

Operation

A commercial kitchen cooking line consists of many different appliances depending on the type of restaurant or institution. In every commercial kitchen the cooking vapours, which comprise of grease, smoke, and products of combustion rise off the cooking surface. Natural convection forces drive the cooking vapours up towards the back wall

Roof of hood

as shown in figure 1 below. The kitchen dilution air is entrained into the cooking vapours and the air mixture generally

Back wall of hood

Optional 3" aiir space

follows the profile of the back and top of the hood. The mixture of grease, smoke, products of combustion, lint, dirt and kitchen dilution air proceed along the roof

Vapours from appliances

of the hood and follow a path down towards the core extractor slot (the core extractor slot extends along the length of

APPLIANCES

the hood). Most of the air mixture enters the slot and a small amount rolls back into the hood canopy to meet the main air stream again.

The REV LOW Hood Model DD-B-F Figure 1

Optimizing the amount of air mixture that enters the core extractor slot is the key to the REV LOW system. The REV LOW hood must incrementally maximumize the amount of the air mixture that enters the slot and minimize the amount of roll back into the canopy as the total amount of the air mixture deviates along the length of the cooking lineup.

Exhaust Air

Core Extractor

Variflow baffle

Front of hood

Kitchen dilution air

Exhaust duct collar

Top of core extractor

End mullion

Front of core extractor

Variflow Baffle

Shown in full open position

Core extractor slot

Removable Inserts

Grease trough

Core extractor slot

Section View of Core Extractor for DD-B-F REV LOW Hood

Figure 2

The REV LOW accomplishes this complicated process with a unique core extractor profile that contains a series of specially designed VARIFLOW baffles located along length of the core extractor. See Figure 2 above. The VARIFLOW baffles are adjusted prior to shipment to allow the optimum amount of the air mixture to enter the core extractor slot and thereby minimize roll back into the hood canopy. For instance the VARIFLOW baffles located above a charbroiler are opened to the maximum 450 CFM/ft position and the VARIFLOW baffles located above ovens or steamers are closed to the minimum 100 CFM/ft position. This variable adjustment along the length of each hood provides an exhaust system that truly minimizes the amount of exhaust air to properly ventilate any kitchen line up.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

VARIFLOW Baffles

The most important component for the successful operation of a REV LOW hood is the core extractor that contains the VARIFLOW baffles. The core extractor profile has been designed to facilitate the smooth flow of cooking vapours and dilution air from the roof of the hood, down along the front of the core extractor and into the core extractor slot. The VARIFLOW baffles are located inside the core extractor along the entire length. The VARIFLOW baffles are adjustable to provide between a 100 CFM/ft to 450 CFM/ft flow rate into the core extractor slot. The VARIFLOW baffles are adjustable without any special tools by lifting off the core extractor removable insert and hand adjusting the position of the baffle. Just set the position of the VARIFLOW baffle to match the appliance located below. See Figure 3 for isometric view of

Roof of hood

Back of hood

Baffle Closed Baffle OpenedBaffle Partially Closed

Exhaust duct collar Core extractor

Variflow Baffle

Front of hood

Drain connection

VARIFLOW baffles.

Section View of REV LOW Water Wash Hood with Detail of Variflow Baffle

Figure 3

Benefits

A Spring Air Systems Inc. REV LOW Hood system provides numerous benefits to the owners/operator of a commercial or institutional restaurant.

1. More comfortable kitchen environment.

2. Lower annual heating cost with little or no capital cost increase.

3. Lower annual air conditioning costs and possible reduced capital cost for air conditioning equipment.

More Comfortable Kitchen Environment

The Spring Air REV LOW Hood System provides excellent smoke capture using the absolute minimum net exhaust air from the restaurant. The system can be interlocked with the kitchen makeup air unit and the building air conditioning units to energize the economizers and provide a balanced supply and exhaust system. Reduced drafts will provide more comfortable temperatures throughout the kitchen.

Low Heating Costs

The Spring Air REV LOW Hood System is designed to minimize the net exhaust air from the building. Less net exhaust means less heating of fresh air or supply air into the building.

Lower Air Conditioning Costs

The Spring Air REV LOW Hood System is designed to minimize the amount of conditioned supply air required in the store. By reducing the conditioned air into the store, the required air conditioning load is reduced and the air conditioning operating cost will consequently decrease.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Model Number Designation

The Spring Air Systems REV LOW Hood is available in three basic types

1. Continuous cold water spray/hot water wash - “C”

2. Hot water wash - “H”

3. Dry Ventilator - “D”

Each type of hood provides varying degrees of grease extraction efficiency, automatic/manual wash, and exhaust fire dampers. For a more detailed description of the types of hood exhaust fire dampers and wash systems refer to the Spring Air Systems “Ventilator Engineering Manual”.

Model No. Description

DD-B-F Single row box canopy, dry extractor with fusible link dead weight fire damper CD-B-F Single row box canopy, continuous cold water spray/hot water wash ventilator with fusible

CF-B-F Single row box canopy, continuous cold water spray/hot water wash ventilator with fusible

CT-B-F Single row box canopy, continuous cold water spray/hot water wash ventilator with

HD-B-F Single row box canopy, hot water wash ventilator with fusible link dead weight fire damper HF-B-F Single row box canopy, hot water wash ventilator with fusible link spring loaded fire damper HT-B-F Single row box canopy, hot water wash ventilator with thermostatic activated spring loaded

DD-BI Island box canopy, dry extractor with fusible link dead weight fire damper, installed back to

CD-BI Island box canopy, continuous cold water spray/hot water wash ventilator with fusible link

CF-B-FI Island box canopy, continuous cold water spray/hot water wash ventilator with fusible link

CT-B-FI Island box canopy, continuous cold water spray/hot water wash ventilator with thermostatic

HD-BI Island box canopy, hot water wash ventilator with fusible link dead weight fire damper,

HF-B-FI Island box canopy, hot water wash ventilator with fusible link spring loaded fire damper,

HT-B-FI Island box canopy, hot water wash ventilator with thermostatic activated spring loaded fire

link dead weight fire damper

link spring loaded fire damper

thermostatic activated spring loaded fire damper

fire damper

back with another Rev-Low hood

dead weight fire damper, installed back to back with another Rev-Low hood

spring loaded fire damper, installed back to back with another Rev-Low hood

activated spring loaded fire damper, installed back to back with another Rev-Low hood

installed back to back with another Rev-Low hood

damper, installed back to back with another Rev-Low hood

Chart No. 1

Typical Water Wash Application Single Row Wall Mounted REV LOW

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Model HD-B-F

Figure 4a

Typical Water Wash Application Island REV LOW

Two Model HD-BI

Figure 4b

The type “H” and “C” ventilators require a water wash control panel. Consult the “Ventilator Engineering Manual” or individual water wash panel specification sheets for the proper water wash control panel. The water wash control panel is supplied to provide operation of the exhaust fan, supply unit (Spring Air SFA series), time wash cycle, and fire suppression system.

Water Wash REV LOW Hoods

Automatic Wash: Type “C” and “H:” Ventilators

SPRING AIR SYSTEMS ventilators are available with either automatic or manual wash systems. All water wash ventilators must be interconnected with a water wash control panel.

The “C” and “H” ventilators have incorporated a water wash manifold into the high efficiency extractor. Spray nozzles are spaced evenly along the wash manifolds. The hot detergent-water

NOZZLE TO WASH EXHAUST

HOT WATER INLET

DUCT AND FIRE DAMPER

TOP OF GREASE EXTRACTOR

TOP OF HOOD

FRONT VIEW OF MANIFOLD

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Water wash Manifold

Figure 5

END OF GREASE EXTRACTOR

SECTION VIEW

mixture enters the hot water inlet pipe, and travels into the interconnecting pipe to the MANIFOLD E. The water detergent mixture is sprayed uniformly within the interior of the extractor.

The water/detergent mixture washes the grease, lint and dirt into the sloping VORTEX BAFFLE that carries the mixture to the end of the ventilator and into the grease trough.

The mixture travels along the grease trough to the drain. The drain may be located at either end of the ventilator. Multiple ventilators may have individual drains factory manifolds to one common drain. The wash time is adjustable from 0 to 10 minutes. The type “C” is normally set at 2 minutes while the type “H” is set at 3 minutes. Depending on the type of cooking equipment the type “C” usually requires less hot water wash time because of the continuous coldwater spray. During fan and cooking operation, the spray continuously carries grease, dirt and lint down the drain, which reduces the daily grease build-up.

The hot water required is approximately .9 gpm/ft. of ventilator at 40 psig (see Chart No.2). The cold-water continuous spray requires approximately 1.0 gph/ft. of ventilator at 15 psig (see Chart No.3)

Type “C” and “H” Wash Figure 6

Hot Water Flow Required Model

Ventilator

Length

ft mm @ 40 psi @ 60 psi @ 2.76Kpa @413 Kpa

3.0 914 2.4 2.8 0.14 0.17

3.5 1067 3.1 3.8 0.19 0.23

4.0 1279 3.1 3.8 0.19 0.23

4.5 1372 3.1 3.8 0.19 0.23

5.0 1524 3.1 3.8 0.19 0.23

5.5 1676 3.7 4.5 0.22 0.27

6.0 1829 3.7 4.5 0.22 0.27

6.5 1981 4.3 5.3 0.26 0.32

7.0 2131 4.3 5.3 0.26 0.32

7.5 2286 4.9 6.0 0.30 0.36

8.0 2438 4.9 6.0 0.30 0.36

8.5 2591 5.5 6.7 0.33 0.41

9.0 2743 5.5 6.7 0.33 0.41

9.5 2896 6.7 8.2 0.41 0.50

10.0 3048 6.7 8.2 0.41 0.50

10.5 3200 7.3 8.9 0.44 0.54

11.0 3353 7.3 8.9 0.44 0.54

11.5 3505 7.9 9.7 0.48 0.59

12.0 3658 7.9 9.7 0.48 0.59

12.5 3810 8.5 10.4 0.52 0.63

13.0 3962 8.5 10.4 0.56 0.63

13.5 4115 9.2 11.3 0.56 0.69

14.0. 4207 9.2 11.3 0.56 0.69

14.5 4420 9.8 12.0 0.60 0.73

15.0 4772 9.8 12.0 0.60 0.73

Hot Water Flow

USGPM

Hot Water Flow

USGPM

Hot Water Flow

l/s

Hot Water Flow

l/s

Chart No.2

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Cold Water Flow Required Model B

Ventilator

Length

feet mm @ 20 psi @ 138 Kpa feet mm @ 20 psi @ 138 Kpa

3.0 914 0.35 0.02 9.5 2896 0.91 0.05

3.5 1067 0.35 0.02 10.0 3048 0.98 0.06

4.0 1279 0.42 0.02 10.5 3200 1.05 0.06

4.5 1372 0.49 0.03 11.0 3353 1.05 0.06

5.0 1524 0.49 0.03 11.5 3505 1.12 0.07

5.5 1676 0.56 0.03 12.0 3658 1.19 0.07

6.0 1829 0.63 0.04 12.5 3810 1.19 0.07

6.5 1981 0.63 0.04 13.0 3962 1.26 0.08

7.0 2131 0.70 0.04 13.5 4115 1.33 0.08

7.5 2286 0.77 0.05 14.0. 4207 1.33 0.08

8.0 2438 0.77 0.05 14.5 4420 1.40 0.08

8.5 2591 0.84 0.05 15.0 4772 1.47 0.09

9.0 2743 0.91 0.05

Cold

Water

Flow

USGPM

Cold

Water

Flow

l/s

Ventilator

Length

Cold

Water

Flow

USGPM

Cold

Water

Flow

l/s

Chart No. 3

NOTES:

a) All types “C” and “H” water wash ventilators have 3/4” (19 mm) hot water connections. b) Hot water pressure required is 40 to 60 psi (276 to 413 Kpa). c) Hot water temperature required is 120F to 180F (49 to 82C). d) All type “C” ventilators have 1/2” (13 mm) cold water inlet connection. e) All drain connections are 2” (52 mm) diameter and recommended piped to an open hub drain.

Water Wash

TYPE “C” Core Extractors - Water Wash

The SPRING AIR SYSTEMS type “C” core extractor has the highest grease extraction efficiency available in a water wash ventilator.

Type “C” Extractor Figure 7

The cold-water spray extends from the entrance to the exit of the VORTEX CHAMBER B, which provides a secondary coverage as the exhaust air enters the secondary grease extraction chamber. The exhaust air continues into the secondary extraction chamber, which contains an additional baffle, F. Residual grease is deposited on the secondary baffle as the exhaust air

REV LOW Hoods

The contaminated exhaust air enters the extractor slot A and flows through a transition zone to the VORTEX CHAMBER B. The coldwater spray manifold D sprays a fine cold-water mist into the path of the exhaust air. The cold-water spray causes the grease particles to cool, congeal and coagulate forming larger grease globules. The larger heavier globules are more readily removed through centrifugal force as the exhaust air accelerates through a complete 270-degree turn around the VORTEX BAFFLE C. The grease, dirt and lint are deposited on the VARIFLOW BAFFLE G and the VORTEX BAFFLE C. The VARIFLOW BAFFLE D is also adjustable along the length of the grease extractor to provide varying exhaust airflows. The sloping VORTEX BAFFLE C drains the collected grease to the end of the ventilator into a grease trough.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

gyrates through the secondary chamber. After leaving the secondary chamber the exhaust air enters the ventilator fire damper and duct collar and discharges into the ductwork.

TYPE “H” Core Extractors - Water Wash

The SPRING AIR SYSTEMS type “H” core extractor is a high efficiency water wash grease extractor.

The contaminated air enters the extractor slot A and flows through the transition zone to the VORTEX CHAMBER B. The exhaust air accelerates through a complete 270-degree turn around the VORTEX BAFFLE C. Centrifugal force causes the grease, dirt and lint particles to deposit on the PRIMARY VARIABLE FLOW BAFFLE G and the VORTEX BAFFLE C. The VARIFLOW BAFFLE D adjustable for varying exhaust flows along the length of the extractor. The sloping VORTEX BAFFLE C drains the collected liquid grease to the end of the ventilator and into the grease trough.

The exhaust air continues into the secondary extraction chamber, which contains an additional baffle, F. Residual grease is deposited on the secondary baffle as the exhaust air gyrates through the secondary chamber. After leaving the secondary chamber the exhaust air enters the ventilator fire damper and duct collar and discharges into the exhaust ductwork.

Type “H” Extractor Figure 8

Hood and Damper Assemblies

THE SURFACE FIRE SUPPRESSION SYSTEM is always installed in commercial kitchens. They are required by national and local code. The surface fire suppression system is a wet chemical or a water sprinkler system. In the event of a fire on the cooking surface electric thermostat or fusible links activates the system. These systems must be UL/ULC listed.

NOTE: The exhaust fan should remain on after a surface fire suppression system has activated.

A properly designed hood and damper assembly is UL/ULC listed to impede the spread of fire from the kitchen hood into the exhaust duct. The UL/ULC listed hood and damper assembly is an important part of the kitchen ventilation system.

SPRING AIR SYSTEMS has three (3) arrangements of hood and damper assemblies available, arrangement “T”, “F”, and “D”, thermostatic or fusible link activated systems respectively.

Arrangement “T” : Thermostat Activated

The arrangement “T” hood and fire damper assembly consists of a thermostatically activated spring loaded fire damper electrically connected to the water wash control panel by three wires.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

DAMPER RESET HANDLE

END VIEW

SOLENOID

SOLENOID PIN

DAMPER RETAINING CLIP

PIN BACK BACK STOP

DAMPER ROD

TERMINAL BLOCKS

DAMPER RETAINING CLIP - DOWN POSITION.

DAMPER CLOSURE SPRING

FIRE DAMPER PIN (DAMPER OPEN POSITION)

SIDE VIEW DAMPER OPEN POSITION

BX CONDUIT TO J-BOX ON TOP OF VENTILATOR

SPRING RETAINING POST

DAMPER RETAINING CLIP IN UP POSITION

SIDE VIEW DAMPER CLOSED POSITION

SOLENOID IN ENERGIZED POSITION

80 DEGREE PIN ROTATION TO DAMPER CLOSED POSITION.

FIRE DAMPER PIN (DAMPER CLOSED POSITION)

TERMINAL BLOCK

DAMPER CLOSURE SPRING

ACCESS DOOR LOCATION FOR DAMPER RESET

DAMPER RESET HANDLE

DUCT COLLAR

ACCESS DOOR FOR DA MPER RESET ON MODELS CT-B-F & HT-B-F 12 in X 18 in .

TOP OF THE VENTILATOR

THERMOSTAT J-BOX

FIRE DAMPER RESET HANDLE DAMPER OPEN POSITION.

FIRE DAMPER RESET HANDLE DAMPER CLOSED POSITION.

SIDE VIEW RESET HANDLE POSITIONS

Arrangement “T” Fire Damper SOE Enclosure

Figure 9

FENWALL DETECTOR

DAMPER SOLENOID

ARRANGEMENT "T" FIRE DAMPER:

THREE (3) WIRES TO EACH SOE ENCLOSURE LOCATED AT EACH EXHAUST DUCT COLLAR ON EVERY HOOD

120V/1/60 - 3 AMPS - WIRE EACH SOE IN PARALLEL.

“T” Electrical Wiring at SOE Enclosure

Figure 10

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In the event of a fire within the core extractor the thermostat will activate at 360F (182C). The thermostat energizes a solenoid, which pulls the fire damper pin releasing the fire damper. The spring loaded fire damper closes tight against the blade stops.

As the fire damper shuts an electric signal is sent to the water wash control panel. Once the signal reaches the water wash control panel the exhaust fan shuts off, shunt trip contacts close, and the hot water solenoid valve energizes to flood the interior of the grease extractor. The hot water spray and closed fire damper provide an effective fire barrier to impede the spread of fire into the exhaust ductwork.

After the fire has been extinguished, rotating a lever on the outside of the SOE, FIRE DAMPER JUNCTION BOX, manually resets the fire damper.

Arrangement “T” & “F” Activated Figure 11

The arrangement “T” has three advantages:

1. The damper is spring loaded to provide a positive closure and seal when closed.

2. The thermostat set at 360F (182C) responds quickly to activate the spring in the event of a fire.

3. Pushing the fire test button in the control panel can periodically test the fire damper. The damper will activate as if in a fire condition and can be manually reset.

Arrangement “F”: Fusible Link Activated, Spring Loaded.

The arrangement “F” hood and fire damper assembly consists of a fusible link fire damper and a damper end switch interlocked electrically to the water wash control panel with two wires.

In the event of a fire within the core extractors, the fusible link melts, closing the fire damper against the force of a spring. When the fire damper completely closes, the microswitch is activated and an electrical signal is sent to the water wash control panel.

MICRO SWITCH

FIRE DAMPER PIN

END VIEW

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SUPPORT BRACKET

FIRE DAMPER PIN BACK STOP

DAMPER ROD

Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

MICRO SWITCH N/0 POSITION WHEN DAMPER OPEN

FIRE DAMPER CLOSURE SPRING

FIRE DAMPER PIN (DAMPER OPEN)

SIDE VIEW DAMPER OPEN POSITION

TERMINAL BLOCK

BX CONDUIT TO J-BOX ON TOP OF VENTILATOR

SPRING RETAINING POST

Arrangement “F” Fire Damper

Figure 12

MICRO SWITCH N/C POSITION WHEN DAMPER CLOSED

80 DEGREE PIN ROTATION TO DAMPER CLOSED POSITION.

FIRE DAMPER PIN (DAMPER CLOSED)

SIDE VIEW DAMPER CLOSED POSITION

FIRE DAMPER CLOSURE SPRING

TERMINAL BLOCK ENCLOSURE

When the signal reaches the control panel the exhaust fan is shut off, the building fire alarm contact close and the hot water solenoid valve is energized, flooding the interior of the grease extractor with water. The water spray and closed fire damper provide an effective barrier to impede the spread of fire into the exhaust ductwork.

After the fire has been extinguished, the fire damper must be reset. Open the front access door of the grease extractor and replace the fusible link.

DAMPER END SWITCH

Arrangement “F” Fire Damper ENS Enclosure

Figure 13

ARRANGEMENT "F" FIRE DAMPERS:

TWO (2) WIRES TO EACH ENS ENCLOSURE LOCATED AT EACH EXHAUST DUCT COLLAR ON EVERY HOOD

120V/1/60 - 1 AMPS. WIRE EACH ENS IN PARALLEL.

Arrangement “D”: Fusible Link Activated, Dead Weight.

The arrangement “D” hood and damper assembly system consists of a fusible link damper mounted in the exhaust duct collar.

In the event of a fire within the grease extractor the fusible link melts closing the fire damper against the force of a dead weight mounted on the damper blade. The closed damper impedes the spread of fire into the exhaust ductwork. After the fire has been extinguished the fire damper must be reset. To reset the fire damper the fusible link is replaced. Open the access door on the front of the ventilator. Pull the fire damper open and replace the fusible link to secure the damper in place. The fusible link should be examined periodically in accordance with the NFPA-96 (SPRING AIR SYSTEMS recommends inspection every six months.)

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Arrangement “D” Fire Damper cross Section

Figure 13B

EXHAUST FAN

BY OTHERS

EXHAUST UNIT

MOTOR STARTER

BY OTHERS

WATER WASH REV-LOW HOOD MODEL CD-B-F-6.0/4.0

N O T E S :

19mm HOT WATER INLET - 0.8 l/s @2.8 kg/cm2

1. BACKFLOW PREVENTOR SUPPLIED AND INSTALLED

BY MECHANICAL CONTRACTOR

19mm HOT WATER LINE TO EACH VENTILATOR SECTION.

POWER SUPPLY TO EXHAUST FAN MOTOR STARTER (BY OTHERS)

POWER FROM EXHAUST FAN MOTOR STARTER TO EXHAUST FAN DISCONNECT SWITCH - BY OTHERS

INTERLOCK FROM WATER WASH PANEL MODEL SB10H TO EXHAUST FAN MOTOR STARTER - 120V/1/60, 5 AMPS. POWER SUPPLY TO WATER WASH PANEL MODEL SB10H

7. 120V/1/60, 15 AMPS., 24 HOURS/DAY INTERLOCK TO WET CHEMICAL CYLINDER HEAD FROM8. WATER WASH PANEL - 120V/1/60 - 2 AMPS 51mm DRAIN CONNECTION TO OPEN HUB DRAIN.9.

SPRING

AIR

SYSTEMS

FAN

ON/OFF

WASH

APPLIANCES

WET CHEMICAL

FIRE SUPPRESSION

CYLINDER

Typical Water Wash Rev-Low Schematic

Figure 14

Figure 14 above shows a water wash Rev-low field piping and wiring schematic. The hood is a HD-B; a hot water wash hood with a dead weight fusible link fire damper. The water wash panel is mounted about 42” (1067 mm) off the finished floor. A water line from a hot water tank is connected to the inlet of the water wash panel. An interconnecting water line is piped from the outlet of the wash panel to the 3/4” (19 mm) inlet of the REV LOW hood. A 2” (52 mm) drain on the hood is connected to an open hub drain and then to a grease interceptor. The panel is powered by 120V/1/60 - 15-amp service. Interconnecting wiring includes power to the remote motor starter, interlock to the wet chemical cylinder head, and optional power to the supply fan and supply fresh air damper. All control wiring is 120V/1/60.

The water wash hood washes in place at the end of each cooking day. For more detail information covering the water wash control panels available please refer to the Spring Air Systems “Ventilator Engineering Manual” or the individual water wash panel specification sheets.

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Dry REV LOW Hoods - DD-B-F

Manual Wash: Type “D” Ventilator

The type “D” incorporates a core extractor similar to type “H” but without the wash manifolds. The type “D” is recommended for light to medium cooking applications where grease is minimal. The liquefied grease collects on internal baffles as described in the “Grease Extractor” section of the manual. The baffles are designed to drain the liquefied grease to the end of the ventilator and into the grease trough and grease cup.

To clean the grease extractor, the front access door and grease cup are removed and manually washed in a kitchen sink.

The two interior baffles and grease trough should be wiped down with a damp cloth soaked in a water and mild detergent mixture. If the cooking application generates high temperatures, the grease trough may require additional cleaning and/or scraping to remove baked-on solidified grease.

Type “D” Grease Extractor Figure 15

TYPE “D” GREASE EXTRACTOR

The SPRING AIR SYSTEMS type “D” core extractor is a high efficiency extractor. The type “D” core extractor removes grease, dirt and lint through centrifugal force. Removing the front access door and wiping the interior with a damp cloth manually wash the core extractor chamber.

The contaminated exhaust air enters the slot A and flows through the transition zone to the VORTEX CHAMBER B. The exhaust air accelerates through a complete 270degree turn around the VORTEX BAFFLE C. Centrifugal force causes the grease, dirt and lint particles to deposit on the PRIMARY VARIABLE FLOW BAFFLE G and VORTEX BAFFLE C. The sloping VORTEX BAFFLE C drains collected grease to the end of the ventilator into the grease cup H.

Type “D” Extractor Figure 16

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REV LOW Exhaust Air Calculations

Single Row Wall Mount

The Revlow Hood exhaust air formula is as follows:

Once the cooking line up has been established, the TOTAL EXHAUST (TEX) is calculated by adding each individual NEV valve.

TEX = (NEV of appliance No. 1 + NEV of appliance No. 2 + NEV of appliance No. 3 +....)

Refer to Chart No. 4 for EXHAUST FLOW RATE (EFR) for the various types of Spring Air Systems hoods.

The TOTAL EXHAUST (TEX) is determined by adding the NET EXHAUST VOLUME (NEV) CFM (l/s) for each individual cooking appliance. The NET EXHAUST VOLUME (NEV) for individual appliances varies depending on the amount of smoke, particulate, and grease generated, the surface temperature and whether the appliance is gas or electric. Gas appliances require higher NEV because of the high flue gas temperatures. Chart No. 4 includes typical “NEV” values for most cooking applications. Consult the factory if an appliance is not listed.

It is important to know the dimensions of each appliance. The NET EXHAUST VOLUME (NEV) decreases and increases proportionally to the length of some appliances. These appliances are indicated in Chart No. 4 with length dimensions. For lengths other than indicated prorate the value in the chart.

WARNING

The REV LOW method is an excellent guide to assist in calculating the TOTAL EXHAUST (TEX) volumes, but consideration must be made for the conditions within the kitchen. i.e. location of the hood to doors, windows, and pass through which might create a draft. Consult the factory when unusual site conditions exist.

The total exhaust must correspond to the minimum allowable per the Spring Air Systems UL and ULC listing. Check with factory or go directly to the UL web site www.ul.com

The complete kitchen ventilation system must be balanced, such that a minimum of 80% continuous heated makeup air is provided through a dedicated makeup air system or the kitchen A/C units. It is good engineering practice to provide this heated fresh air into the kitchen space. The heated fresh air should not exceed 90 percent of the total exhaust volume.

Determining REV LOW Hood Dimensions

Hood Length:

The hood length should equal the width of all the cooking appliances to be covered by the hood plus allow and additional 6” (152 mm) overhang on either end of the cooking line up.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Hood Width: Single Row Wall Mounted

The hood width should be equal the depth of the largest appliance from the wall plus allow for an additional 12” (305 mm) overhang from the front of the appliance. The hood should be a minimum 47” (1194).

Net Exhaust Air (NEV)Volume Chart for All RevLow hoods

Cooking Appliances Net Exhaust Volume

Description Length (in) Electric CFM Gas CFM

Charbroiler 24 24 900 1125 Charbroiler 30 30 1100 1325 Charbroiler 34 34 1300 1600 Charbroiler 36 36 1440 1800 Charbroiler 48 48 1600 2000 Charbroiler 60 60 1800 2250 Charbroiler 72 72 2250 2800 Chicken broaster 20 20 200 200 Chicken broaster 30 30 300 300 Conveyor Oven one deck 90 90 325 430 Conveyor Oven two deck 90 90 430 575

Combi Oven 51 850 880

Comb. Wood/Gas Brick Oven 48 48 - 1200 Comb. Wood/Gas Brick Oven 48 48 - 1200 Donut Fryer 32 32 285 430 Donut Fryer 72 72 320 480 Fry Top 36 36 300 340 Fryer Pitco model 14 17 - 150 Fryer 15 15 - 190 Fryer 16 16 100 200 Fryer 18 18 125 250 Fryer 24 24 150 300 Griddle 24 24 200 225 Griddle 36 36 250 275 Gyro 18 18 - 175 Hot Top Range 48 48 700 880 Induction Cookers 18 72 n/a Kettle one with stand 28 28 130 130 Kettle Single 45 45 250 250 Microwave 24 24 30 - Oven 38 38 180 225 Pasta Cooker 18 18 150 150 Pizza Oven 60 60 260 325 Rotisserie Oven 42 42 550 750 Rotisserie Oven 66 66 960 1250 Range stock pot 24 24 255 300 Range two burner regular duty 12 12 180 225 Range four burner regular duty 24 24 275 315 Range six burner regular duty 36 36 415 475 Salamander Broiler 36 36 270 350 Spreader 12 12 10 10 Steamer 30 30 150 Solid Fuel 36” 36 - 1800 Solid Fuel – 60” 60 - 2400 Tilting Skillet 42 42 370 500 Toaster 18 18 50 50 Wok – one hole 30 30 - 500 Wok – two hole 60 60 - 850 Wok –three hole 90 90 - 1400 Woodstone Oven 64 64 - 400 Upright Broiler 2 shelf 36 36 540 700 Upright Broiler 3 shelf 36 36 810 1050 Warming Lamp 18 18 30 30

Chart No. 4

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Spring Air Systems RevLow Engineering Manual Revision 2.0 -021902

Island REV LOW Hoods

The Island Revlow Hood exhaust air formula is as follows:

Once the cooking line up has been established, the TOTAL EXHAUST (TEX) is calculated by adding each individual NEV valve.

TEX = (NEV of appliance No. 1 + NEV of appliance No. 2 + NEV of appliance No. 3 +..)x 1.10

Refer to Chart No. 4 for NEV of various appliances.

The TOTAL EXHAUST (TEX) is determined by adding the NET EXHAUST VOLUME (NEV) CFM (l/s) for each individual cooking appliance and then multiplying by a factor of 1.1. The NET EXHAUST VOLUME (NEV) for individual appliances varies depending on the amount of smoke, particulate, and grease generated, the surface temperature and whether the appliance is gas or electric. Gas appliances require higher NEV because of the high flue gas temperatures. Chart No.4 includes typical “NEV” values for most cooking applications. Consult the factory if an appliance is not listed.

Determining REV LOW Island Hood Dimensions

Hood Length:

The hood length should equal the width of all the cooking appliances to be covered by the hood plus allow and additional 9” (230 mm) overhang on either end of the cooking line up.

NOTE 3

41.00

(1041)

APPLIANCES

10.00 (254)

3.00 (76)

NOTE 5

NOTE 2

NOTE 7

NOTES:

EXHAUST DUCT COLLAR WITH 1" (25mm) PERIMETER FLANGE.

1. MINIMUM WIDT H 54" (13 72mm).

2. MAXIMUM LENGT H 14'- 0" (426 7mm). FOR GREA TER LENGTH

3. USE MULTIPLE UNITS. HANGER ROD BY INSTALLER.

4. RECOMMENDED MOUNTING HEIGHT 6'6" (1980) FROM FINISHED FLOOR.

TYPICAL HANGER ROD BRACKET LOCATION - 4 SUPPLIED.

DUCT LENGTH TO SUIT EXHAUST VOLUME.

STAINLESS STEEL GREASE CUP.

REMOVEABLE GREASE INSERT.

10.

VARIFLOW BAFFL ES.

PLAN VIEW

NOTE 6

NOTE 4

NOTE 9

NOTE 10

NOTE 8

APPLIANCES

SECTION VIEW

Typical Island REV LOW dimensional drawing model DD-B-F-I

Two Hoods shown Figure 17

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

23.00 (584)

3.00(76)

Hood Width: Island REV LOW

The hood width should be equal the depth of the largest appliance from the wall plus allow for an additional 12” (305 mm) overhang from the front of the appliance. Each hood should be a minimum 54” (1372mm).

REV LOW Exhaust Volume Vs Exhaust Duct Size

Exhaust

Volume

CFM l/s

450 212 10 x 4 254 x 102 3500 1652 10 x 33.5 254 x 851 500 236 10 x 4.5 254 x 114 3625 1711 10 x 34.5 254 x 876 625 295 10 x 6.0 254 x 152 3750 1770 10 x 36.0 254 x 914 750 354 10 x 7.0 254 x 178 3875 1829 10 x 37.0 254 x 940 875 413 10 x 8.0 254 x 203 4000 1888 14 x 27.0 356 x 686 1000 472 10 x 9.5 254 x 241 4125 1947 14 x 28.0 356 x 711 1125 531 10 x 10.5 254 x 267 4250 2006 14 x 29.0 356 x 737 1250 590 10 x 12.0 254 x 305 4375 2065 14 x 30.0 356 x 762 1375 649 10 x 13.0 254 x 330 4500 2124 14 x 30.5 356 x 775 1500 708 10 x 14.0 254 x 356 4625 2183 14 x 31.5 356 x 800 1625 767 10 x 15.5 254 x 394 4750 2242 14 x 32.5 356 x 826 1750 826 10 x 16.5 254 x 419 4875 2301 14 x 33.0 356 x 838 1875 885 10 x 18.0 254 x 457 5000 2360 14 x 34.0 356 x 864 2000 944 10 x 19.0 254 x 483 5125 2419 14 x 35.0 356 x 889 2125 1003 10 x 20. 254 x 508 5250 2475 14 x 36.0 356 x 914 2250 1062 10 x 21.5 254 x 546 5375 2537 14 x 36.5 356 x 927 2375 1121 10 x 22.5 254 x 572 5500 2596 14 x 37.5 356 x 953 2500 1180 10 x 24.0 254 x 610 5625 2655 14 x 38.5 356 x 978 2625 1239 10 x 25.0 254 x 635 5750 2714 14 x 39.0 356 x 991 2750 1298 10 x 26.0 254 x 660 5875 2773 14 x 40.0 356 x 1016 2875 1357 10 x 27.5 254 x 699 6000 2832 14 x 41.0 356 x 1041 3000 1416 10 x 28.5 254 x 724 6125 2891 14 x 42.0 356 x 1067 3125 1475 10 x 30.0 254 x 762 6250 2950 14 x 42.5 356 x 1080 3250 1534 10 x 31.0 254 x 787 6375 3008 16 x 38.0 406 x 965 3375 1593 10 x 32.0 254 x 813 6500 3067 16 x 39.0 406 x 991

1. If exact exhaust volume is not indicated use duct size closest to required exhaust.

2. Model B water wash hoods and dry extractors have 1.5” W.C. (0.38kPa) for exhaust flow rates from 90 to 450 CFM/ft (140 to 700 l/s/m)

Duct Collar Size Exhaust

Volume

W x L

in x in

W x L

mm x mm

CFM l/s

Chart No. 5

Duct Collar Size

W x L

in x in

W x L

mm x mm

Make Up Air/Supply Air

Introducing fresh air back into the kitchen is generally recommended as good engineering practice. The amount of make up air should not exceed the total exhaust to maintain a negative pressure within the kitchen. Inadequate amounts of fresh replacement air will result in cold drafts, hot spots, poor hood smoke capture and generally uncomfortable working conditions within the kitchen and uncomfortable environment in the dining room for the customers.

One excellent method of introducing makeup air is through a make up air plenum built into the ventilator. SPRING AIR SYSTEMS has two optional make up air arrangements; MP and MC. Directing the make up air through the exhaust hood ensures the correct quantity of make up air and good air distribution.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Model DD-B-F-MP Figure 18

Model DD-B-F-MC Figure 19

The make up air is discharged into the kitchen through a perforated panel located on the front of the Rev-Low ventilator. This method provides very low discharge velocity. The fresh air is heated to 55F (13C). The total supply is 80% to 90% of the total exhaust air volume. The make up air plenums have 1/2” foam insulation on the interior surfaces for sound attention and insulation. A fire damper is located at the supply air inlet on top of the ventilator.

The make up air is discharged into the kitchen down through a perforated panel located on the front of the Rev-Low ventilator. The fresh air is directed down toward the floor in front of the cooking appliances. This method is best suited for warm climates. The fresh air is tempered to 55F (13C) and between 70% to 80% of the total exhausts air volume. A fire damper is located at the supply air inlet on top of the ventilator.

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Two Models DD-B-F-I-MC

Figure 20

The REV LOW System Approach

The Spring Air Systems REV LOW Hood does not work alone. A good commercial kitchen exhaust fan, supply unit, and hood controller are required.

Spring Air Systems Inc. designs a supply unit especially for the REV LOW hoods; the SFA series. The SFA is available in a vertical or horizontal arrangement, indoor or outdoor and with integral gas reheat and remote gas and electric reheat.

SFA-OV Unheated Makeup Air Unit

The SFA-V unit is designed and constructed specifically for commercial kitchen applications. The SFA-V is a vertical supply unit that introduces unheated fresh air directly into a duct-mounted electric or gas-heating unit. The vertical arrangement requires minimum roof space. The roof mounted SFA-V is complete with filters, supply fan motorized discharge damper and end switch, fan motor, belts, drives and perimeter curb. Supply air capacities range from 500 to 8,000 CFM. The SFA-OV is used in conjunction with a remote indoor gas fired duct heater or electric heating coil.

SFA-OV

Figure 21

SFA-OH Unheated Makeup Air Unit

The SFA-OH unit is designed and constructed specifically for commercial kitchen applications. The SFA-OH is a horizontal supply unit that introduces unheated fresh air directly into a ductmounted electric or gas-heating unit. The roof mounted SFA-OH is complete with filters, supply fan motorized inlet damper and end switch, fan motor, belts, drives and perimeter curb. Supply air capacities range from 500 to 8,000 CFM. The SFAOH is used in conjunction with a remote indoor gas fired duct heater or electric heating coil.

SFA-OH Figure 22

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

FRESH AIR UNIT MODEL SFA10-OV 750 CFM @ 0.50" W.C. C/W 0.25 HP, 120V/1/60 MOTOR

10'0" MINIMUM

EF-1 - MODEL PNU135 -RG

C/W 1.0 HP, 120V/1/60 MOTOR

EXHAUST FAN

1515 CFM @ 1.75" W.C.

EXHAUST FAN EF -1

MOTOR STARTER

N O T E S :

POWER SUPPLY TO EXHAUST FAN MOTOR STARTER - 120V/1/60, 8.8 FLA

1. POWER FROM EXHAUST FAN MOTOR STARTER TO EXHAUST FAN

2. DISCONNECT SWITCH - 120V/1/60, 8.8 FLA POWER FROM RPD20 CONTROLLER TO EXHAUST FAN MOTOR

3. STARTER COIL - 120V/1/60. POWER SUPPLY TO SFA10-OV MOTOR STARTER - 120V/1/60, 8.8 FLA

4. POWER FROM SFA10-OV MOTOR STAR TER TO SFA10-OV

5. DISCONNECT SWITCH - 120V/1/60, 8.8 FLA POWER FROM RPD20 CONTROLLER TO SFA10-OV MOTOR

6. STARTER COIL - 120V/1/60.

POWER FROM RPD20 CONTROLLER TO SUPPLY FRESH AIR SFA10-OV UNIT MOTORIZED DISCHARGE DAMPER 120V/1/60

10.

POWER SUPPLY TO RPD11 CONTROLLER - 120V/1/60, 15 AMPS.

11.

INTERLOCK TO SHUNT TRIP - DRY CONTACT - 5 AMPS. MAX. (SHUNT TRIP SUPPLIEND BY ELECTRICAL CONTRACTOR) TO WET CHEMICAL FIRE SUPPRESSION CYLINDER HEAD MICRO SWITCH

12. 120V/1/60, 2 AMPS. - CONNECT TO N/O CONTACT. POWER SUPPLY TO THE 20 KW ELECTRIC DUCT HEATER - 208V/3/60 - 55 FLA

13. CONTROL WIRING TO ELECTR IC DUCT HEATER THERMOSTAT

14. INTERLOCK TO ELECTRIC DUCT HEATER FROM RPD20 CONTROL - 120V/1/60

15.

750 CFM FRESH AIR

HEATED TO 70°F

DISCHARGED INTO

THE KITCHEN AREA

ELECTRIC DUCT HEATER 20 KW WITH SCR CONTROL

WET CHEMICAL

FIRE SUPPRESSION

CYLINDER

EXHAUST SUPPLY

FAN

OCCUPIED/UNOCCUPIED

SUMMER/WINTER

SUPPLY UNIT MAU-1

MOTOR STARTER

MODEL DD-B-F-6.0/3.92

RPD11

REV-LOW

HOOD

CONTROLLER

FAN

APPLIANCES

Typical REV LOW Hood Schematic with electric heating

Figure 23

The kitchen and dining room must be balanced to provide a proper system. The schematic shows a typical 100% exhaust, with 80% fresh air supplied directly to the kitchen through some type of heating unit. A electric duct heater as shown above or gas, steam or hot water can supply this heat. The remaining 20% required to balance the restaurant must be supplied through the dining room air conditioning unit(s) economizer or through some other makeup air unit. (Such as a Spring Air Systems SFA-IGO Unit)

SLAB

NFPA-96 ALL WELDED DUCT

HANGER RODS

FINISHED CEILING

FINISHED FLOOR

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

SFA-IGO Heated Makeup Air Unit

General

The SFA-IGO is an indirect, gas-fired make-up air unit for commercial applications. The unit is designed to introduce 100% fresh air into a commercial building. When the amount of heated makeup air required exceed the air conditioning unit capacity use the SFAIGO. The SFA-IGO is roof-mounted on a perimeter curb or sleeper with optional turndown plenum. Supply air capacities range from 500 to 8000 CFM with burners from 80,000 to 600,000 BTU/hr output.

Typical SFA-IGO Figure 24

Heating Capacity:

The total heating required is equal to the following: Heating Capacity (BTU/hr) = Supply Volume (CFM) x 1.09 x (TI - TO)

Where: TI = Supply discharge temperature required (F) TO = winter design temperature for the area (F)

Use the Chart No. 6 below for selection of burner required.

SFA-IGO BURNER ENGINEERING DATA

HEATER

SIZE

INPUT OUTPUT (IN) (SCFH)

100 150 200 250 300 350 400

(1)

Not available with power vent.

(2)

112,500 BTU/hr with power vent.

(3)

150,000 BTU/hr with power vent.

(4)

All units require the following clearances: Front: 48” Bottom: 0” Sides: 24” Rear: 6”

(1)

100,000

(2)

150,000 200,000 250,000 300,000 350,000 400,000

BTU/HR GAS PIPE

CONNECTION

80,000

120,000

(3)

160,000 187,000 225,000 262,500 300,000

3/4 3/4 3/4 3/4 3/4 3/4 3/4

Chart No. 6

NATURAL

GAS FLOW

100 150 200 250 300 350 400

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

950 CFM @ 1.75" W.C.

EXHAUST FAN ROOF CURB

EXHAUST DUCT SUPPLIED

AND INSTALLED PER NFPA-96

EXHAUST DUCT ENCLOSURE

FROM BOTTOM OF CURB TO

BELOW ROOF JOIST 24" TYPICAL

EXHAUST FAN

MODEL PNU120-RG

C/W 120V/1/60

3/4 HP MOTOR

24.00

10" DIA FLEX DUCT

10'0" MINIMUM

SPRING AIR SYSTEMS MAKEUP AIR UNIT MODEL SFA10-IGOD 750 CFM @ 0.50" W.C.

0.33 HP 120V/1/60

10"X 24" DUCT DROP FROM SFA10 EXTERNALLY INSULATED

HANGER RODS

EXHAUST DUCT COLLAR C/W

1" PERIMETER FLANGE AND

ARRANGEMENT "D" FIRE DAMPER

10" X 8" - 950 CFM @ 1.25" W.C.

SPRING AIR SYSTEMS MODEL DD-B-F 6.0/3.92

APPLIANCES

FINISHED CEILING

24" X 24" DIFFUSER

375 CFM EACH

FROM HEATED MAKEUP

Typical REV LOW Hood Schematic with SFA-IGO

Figure 25

REV LOW Hood Controllers

Spring Air Systems Inc. manufacturers a REV LOW Hood Controller model RPD-P (For use with gas or electric duct heaters) for complete single switch operating of the exhaust/supply system. The operator rotates the selector switch to the occupied position and the exhaust and supply fans energize, the fresh air damper opens, and the air conditioning unit economizers open (optional). In addition, the panels may be interlocked

10"

SPRING AIR SYSTEMS INC.

MODEL RPD20

EXHAUST SUPPLY

OCCUPIED / UNOCCUPIED

SUMMER/WINTER

to the shunt trip, surface fire suppression system or building management system. Spring Air Systems can also supply the motor starters from stock.

6.5"

RPD11 Controllers

Figure 26

FINISHED FLOOR

MODEL RPD11

EXHAUST SUPPLY

OCCUPIED/UNOCCUPIED

SUMMER/WINTER

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Specification

Refer to individual specification sheets for the model and type of REV LOW hood selected. See Chart No. 1 for a list of the various alternatives available. Refer to the individual specification sheets for SFA models and REV LOW hood controllers available.

REV LOW Work Sheet

Date Job Name Representative Job Location Engineering Food Service

Item

No.

Description of Appliance Gas/

Electric

Length

(in)

NEV*

(CFM)

Totals

*See chart No. 4 in REV LOW Engineering Manual

Hood Length (Total Length above + 12” for single row +18” for Island) Minimum CFM (100 CFM/ft x length (ft) or total NEV above) Exhaust Duct Collar (from Chart No. 5 in Engineering Manual)

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Spring Air Systems REV LOW Engineering Manual Revision 2.0 -021902

Other Fine Products From

SPRING AIR SYSTEMS...

• Water Wash Ventilators ♦ Hot Water Wash ♦ Cold Water Spray/Hot Water Wash ♦ Water Wash Control Panels

• Dry Extractor Hoods

• REV-LOW Hoods

• Cartridge Hoods

• Filter Hoods

• Surface Fire Suppression

• Commercial Kitchen Exhaust Fans

• Kitchen Enviro Systems ♦ KES - 100% Exhaust

• Commercial Kitchen Supply Units

• Compensating Hoods

• Exhaust Fans

• Supply Fans

• Commercial Kitchen Control Panels

• Variable Speed Exhaust/Supply Systems

Phone: 905-338-2999, FAX: 905-338-1079, e-mail info@springairsystems.com

www.springairsystems.com

Spring Air Systems Rev Low Engineering Manual

Specifications and Main Features

Frequently Asked Questions

User Manual