Accurex | XK | Installation manual | Accurex XK Installation manual

Accurex XK Installation manual
Document 470399
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 I
Type II
General Safety Information
Only qualified personnel should install this system.
Personnel should have a clear understanding of these
instructions and all applicable local and national building
and fire codes. Personnel should be aware of general
safety precautions. SMACNA guidelines should be
followed for hanging and supporting the hood. If more
information is needed, contact a licensed professional
engineer before moving forward.
NOTE
Follow all local electrical and safety codes, as well
as the National Electrical Code (NEC), and the
latest edition of the National Fire Protection Agency
Standard for Ventilation Control and Fire Protection
of Commercial Cooking Operations (NFPA 96). Follow
the Canadian Electrical Code (CEC) and ULC-S650 if
installing this product in Canada.
DANGER
Always disconnect power before working on or near
any electrical components in the hood. Lock and tag
the disconnect switch or breaker to prevent accidental
power up.
Kitchen Hoods • Type I and Type II
1
Receiving
Upon receiving the product, check to ensure all items
are accounted for by referencing the delivery receipt or
packing list. Inspect each crate or carton for shipping
damage before accepting delivery. Alert the carrier
of any damage detected. The customer will make
a notation of damage (or shortage of items) on the
delivery receipt and all copies of the bill of lading which
is countersigned by the delivering carrier. If damaged,
immediately contact your Accurex Representative. Any
physical damage to the unit after acceptance is not the
responsibility of Accurex, LLC.
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.
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 denting.
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.
The ideal environment for storage of the hood and
accessories is indoors, above grade in a clean, dry
atmosphere that is sealed from the elements. While in
storage, inspect equipment routinely. If any moisture,
dirt or other accumulations are found on the hood or
any of the parts, the source should be located and
eliminated.
Removing from Storage
As equipment is removed from storage to be installed
in their final location, it should be protected and
maintained as outlined in the Handling section above.
2
Kitchen Hoods • Type I and Type II
Table of Contents
Receiving, Unpacking, Handling and Storage . . . . . 2
Removing from Storage . . . . . . . . . . . . . . . . . . . . . . . 2
Canopy Hood Weights . . . . . . . . . . . . . . . . . . . . . . . . 3
Proximity Hood Weights . . . . . . . . . . . . . . . . . . . . . . . 4
Supply Plenum
Weights and Dimensions . . . . . . . . . . . . . . . . . . . . . . 4
Prior to Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Wall or Single Island Canopy Hoods
Hood Installation Overview . . . . . . . . . . . . . . . . . . . 5-6
Filler Panel Installation . . . . . . . . . . . . . . . . . . . . . . . . 7
Clearance Reduction Methods
Top, Back, Front and End . . . . . . . . . . . . . . . . . . . . 7-8
Installing Duct Collars
Exhaust Duct Collars . . . . . . . . . . . . . . . . . . . . . . . . . 8
Integral Supply Duct Collars . . . . . . . . . . . . . . . . . . . . 8
Installing the Back Supply Plenum
Install the Supply Duct Collar . . . . . . . . . . . . . . . . . . . 9
Hang the Plenum . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Ductwork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Continuous Capture Plenum Hoods . . . . . . . . . . . . . 9
Installing Front/Side External Supply Plenums
Using the Uni-strut . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using Hanger Brackets and Threaded Rod . . . . . . . 10
Installing the Supply Duct Collar to the Plenum . . . . 10
Installing Backsplash Panels
Flat Backsplash Panels . . . . . . . . . . . . . . . . . . . . . . . 11
Insulated Backsplash Panels . . . . . . . . . . . . . . . . . . 11
Installing End Skirts . . . . . . . . . . . . . . . . . . . . . . . . . 12
Electrical Connections
Hood Lights / Fan and/or Thermal (Tempering)
Switches / Keypads or Touchscreens (Vari-Flow). . . 12
Installing Enclosure Panels . . . . . . . . . . . . . . . . . . . 13
Double Island Canopy Style Hoods
Installing U-Channel Strips . . . . . . . . . . . . . . . . . . . . 13
Proximity (Backshelf) Hoods . . . . . . . . . . . . . . . . . . 14
Plate Shelf with Duct Enclosure Installation . . . . . . . 14
Balancing the Kitchen Exhaust System . . . . . . . . . 15
Testing Hood Air Volume - Procedures
with Baffle Filters (GH Series) . . . . . . . . . . . . . . 16-17
with High Velocity Cartridge Filters (GK Series) 18-19
with High Efficiency Filters (GX and GG Series) 20-21
Perforated Face Supply . . . . . . . . . . . . . . . . . . . . . . 22
Short Circuit Hoods . . . . . . . . . . . . . . . . . . . . . . . . . 23
Exhaust Air Balancing Baffles . . . . . . . . . . . . . . . . . 24
Wiring Diagrams
Amerex® Wiring Plan View . . . . . . . . . . . . . . . . . . . . 25
Ansul® Wiring Plan View . . . . . . . . . . . . . . . . . . . . . 26
Wiring Plan View for Kitchen Systems . . . . . . . . . . . 27
Wiring for Switch Panels and Circuit Diagrams . . . . 28
Maintenance
Daily, Weekly, Periodic . . . . . . . . . . . . . . . . . . . . . . . 29
Condensate Hood Baffle and Air Diffusers . . . . . . . . 29
Grease Grabber™ Filters Installation & Cleaning 29-30
Filter Washing Frequency Guide . . . . . . . . . . . . . . . . 31
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33
Replacement Parts . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Maintenance Log . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Our Commitment . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Canopy Hood Weights
Hood Depth (Multiply by Length) for Hood Weight*
Hood Model
2 ft
.609 m
2.5 ft
.762 m
3 ft
.914 m
3.5 ft
1.067 m
4 ft
1.219 m
4.5 ft
1.372 m
5 ft
1.524 m
XB, XK,
XX, XTEW
30 lbs/ft
44.64 kg/m
32 lbs/ft
47.62 kg/m
35 lbs/ft
52.09 kg/m
38 lbs/ft
56.55 kg/m
40 lbs/ft
59.53 kg/m
XB, XK,
XX, XTDW
36 lbs/ft
53.57 kg/m
38 lbs/ft
56.55 kg/m
41 lbs/ft
61.01 kg/m
44 lbs/ft
65.48 kg/m
46 lbs/ft
68.46 kg/m
XB, XK, XXFW
40 lbs/ft
59.53 kg/m
44 lbs/ft
65.48 kg/m
48 lbs/ft
71.43 kg/m
52 lbs/ft
77.38 kg/m
XB, XK, XXCW
48 lbs/ft
71.43 kg/m
51 lbs/ft
75.90 kg/m
54 lbs/ft
80.36 kg/m
57 lbs/ft
84.83 kg/m
XB, XK, XXSW
44 lbs/ft
65.48 kg/m
48 lbs/ft
71.43 kg/m
52 lbs/ft
77.38 kg/m
56 lbs/ft
83.34 kg/m
5.5 ft
1.676 m
6 ft
6.5 ft
1.829 m 1.981 m
58 lbs/ft
86.31 kg/m
61 lbs/ft
90.78 kg/m
XGEW
39 lbs/ft
58.04 kg/m
41 lbs/ft
61.01 kg/m
44 lbs/ft
65.48 kg/m
47 lbs/ft
69.94 kg/m
49 lbs/ft
72.92 kg/m
XGDW
45 lbs/ft
66.97 kg/m
47 lbs/ft
69.94 kg/m
50 lbs/ft
74.41 kg/m
53 lbs/ft
78.87 kg/m
55 lbs/ft
81.85 kg/m
XGFW
49 lbs/ft
72.92 kg/m
53 lbs/ft
78.87 kg/m
57 lbs/ft
84.83 kg/m
61 lbs/ft
90.78 kg/m
XGCW
57 lbs/ft
84.83 kg/m
60 lb/ft
89.29 kg/m
63 lbs/ft
93.75 kg/m
66 lbs/ft
98.22 kg/m
XGSW
53 lbs/ft
78.87 kg/m
57 lbs/ft
84.83 kg/m
61 lbs/ft
90.78 kg/m
65 lbs/ft
96.73 kg/m
XB, XK, XXEV
52 lbs/ft
77.38 kg/m
54 lbs/ft
80.36 kg/m
56 lbs/ft
83.34 kg/m
XB, XK, XXFV
61 lbs/ft
90.78 kg/m
66 lbs/ft
68 lbs/ft
72 lbs/ft
75 lbs/ft
79 lbs/ft
98.22 kg/m 101.20 kg/m 107.15 kg/m 111.61 kg/m 117.56 kg/m
7.5 ft
2.286 m
63 lbs/ft
93.75 kg/m
81 lbs/ft
84 lbs/ft
87 lbs/ft
90 lbs/ft
120.54 kg/m 125.01 kg/m 129.47 kg/m 133.93 kg/m
XB, XK, XXCV
66 lbs/ft
69 lbs/ft
72 lbs/ft
76 lbs/ft
79 lbs/ft
98.22 kg/m 102.68 kg/m 107.15 kg/m 113.10 kg/m 117.56 kg/m
XB, XK, XXSV
28 lbs/ft
41.67 kg/m
32 lbs/ft
47.62 kg/m
36 lbs/ft
53.57 kg/m
40 lbs/ft
59.52 kg/m
44 lbs/ft
65.48 kg/m
XD2
43 lbs/ft
63.99 kg/m
48 lbs/ft
71.43 kg/m
53 lbs/ft
78.87 kg/m
58 lbs/ft
86.31 kg/m
63 lbs/ft
68 lbs/ft
73 lbs/ft
93.75 kg/m 101.20 kg/m 108.64 kg/m
XD3
58 lbs/ft
86.31 kg/m
64 lbs/ft
70 lbs/ft
76 lbs/ft
82 lbs/ft
88 lbs/ft
94 lbs/ft
95.24 kg/m 104.17 kg/m 113.10 kg/m 122.03 kg/m 130.96 kg/m 139.89 kg/m
XO/XD1
7 ft
2.134 m
20 lbs/ft
29.76 kg/m
24 lbs/ft
35.72 kg/m
48 lbs/ft
71.43 kg/m
52 lbs/ft
77.38 kg/m
*Hood weight calculations are based on standard selection. Hood height, accessories and material gauge affect overall hood weight.
Kitchen Hoods • Type I and Type II
3
Proximity Hood Weights
Hood weight is determined using a simple formula. Select the figures provided in columns A and B (see tables) from
the three respective categories—Hood Width, Filter Type and Hood Height—based on the hood received. Total
the three numbers in column A and the three numbers in column B. Place the sum for column A and the sum for
column B in the Hood Weight equation where shown and solve for the total Hood Weight.
IMPERIAL
Category 1:
23 - 25
26 - 28
29 - 32
33 - 36
Category 2:
Baffle
Grease-X-Tractor™
or Cartridge
Grease Grabber™
Category 3:
24 - 27
28 - 33
34 - 38
39 - 42
A
B
Hood Width (in.)
1.3
28
1.35
30
1.4
31.5
1.45
33.5
Filter Type
0.3
0
0.4
METRIC
Category 1:
58.42 - 63.50
66.04 - 71.12
73.66 - 81.28
83.82 - 91.44
Category 2:
Baffle
Grease-X-Tractor™
or Cartridge
Grease Grabber™
Category 3:
60.96 - 68.58
71.12 - 83.82
86.36 - 96.52
99.06 - 106.68
0
1
0
Hood Height (in.)
0
0
0.08
5
0.16
10
0.24
15
Example:
A
A
B
Hood Width (cm)
0.232
12.68
0.241
13.59
0.250
14.27
0.259
15.18
Filter Type
0.054
0
0.071
0.178
0
Hood Height (cm)
0.000
0
0.014
2.27
0.029
4.53
0.043
6.80
Example:
B
Category 1: Hood Width
23 - 25
1.3
28
Category 1: Hood Width
Category 2: Filter Type
Baffle
0.3
0
Category 2: Filter Type
24 - 27
0
0
Category 3: Hood Height
Category 3: Hood Height
Total:
1.6
0
A
B
58.42 - 63.50
0.232
12.68
Baffle
0.054
0
60.96 - 68.58
0
0
Total:
1.6
28
28
Hood Weight Equation (lb.)
Hood Weight Equation (kg.)
A
x
Length (in.)
+
B
=
Weight (lb.)
A
x
Length (cm.)
+
B
=
Weight (kg.)
1.6
x
48
+
28
=
104.8 lb.
0.286
x
121.92
+
12.68
=
47.5 kg.
Supply Plenum - Weights and Dimensions
Weight
External Supply
Plenum Type
Width
Height
Length per section
lbs/ft
kg/m
in.
mm
in.
mm
ft.
m
Air Curtain Supply (ASP)
Refer to Air Curtain
Supply Plenum
Weight Table
Refer Air Curtain
Supply Plenum
Weight Table
10 to 24
254.0 to 609.6
10
254.0
3 to 16
.91 to 4.88
Split Air Curtain Supply
(Split ASP)
15.5
23.07
24
609.6
10
254.0
3 to 16
.91 to 4.88
Back Supply (BSP)
35.0
52.09
6
152.4
Variable
Variable
3 to 16
.91 to 4.88
Horizontal Supply (HSP)
14.0
20.83
12
304.8
18
457.2
3 to 16
.91 to 4.88
Variable Supply (VSP)
16.0
23.81
12
304.8
18
457.2
3 to 16
.91 to 4.88
Weight
4
Air Curtain Supply Plenum Width (inches)
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
lbs/ft
8.3
8.6
8.9
9.2
9.5
9.8
10.1
10.4
10.7
11.1
11.3
11.6
11.9
12.2
12.5
kg/m
12.35
12.80
13.24
13.69
14.14
14.58
15.03
15.48
15.92
16.52
16.82
17.26
17.71
18.16
18.60
Kitchen Hoods • Type I and Type II
Prior to Installation
Wall or Single Island Canopy Hoods
Prior to installation, check with the Authorities Having
Jurisdiction (AHJ) on clearance requirements to
structures surrounding the hood and other equipment.
Verify there is enough space to safely lift hood up into
its operating position and enough clearance around
the hood for components like fire system connections,
hood lights, hood control components, etc. Consider
access for servicing the equipment and the different
components when locating the hood.
Hood Installation Overview
If the hood is a grease hood (Type I), the UL label
located on the end panel on the inside of the hood
will provide pertinent information regarding the hood
installation. Information includes:
• Allowable cooking surface temperatures of the
cooking equipment
• Front and side overhang/underhang requirements
• Minimum exhaust (and possibly supply) airflow
requirements
• Hood lighting load information and restrictions
• Filter information
• Fire damper fusible link replacement information, if
applicable
With the hood still inside its packing crate, position the
unit beneath its installation location. Carefully remove
the packing crate and 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.
Bottom of Hood
1. If the hood is provided with filler panels, shipped
loose, install them now. See page 7, Filler Panel
Installation. Filler panels may be integral to the
hood, which requires no additional installation.
2. If the hood is equipped with Clearance Reduction
Methods, refer to pages 7 and 8 for special
considerations with hanging the hood.
3. If the hood is provided with hood/duct sensors or
thermostats, install them now. See the Installation
and Operations guide provided with the control
panel.
4. If the hood was provided with either exhaust
collars or supply collars that have shipped loose,
it is recommended that the exhaust and supply
openings are cut and collars are attached now,
prior to hanging the hood. See page 8, Installing
Duct Collars.
5 If the hood is provided with a back supply plenum
(BSP) install it now. See page 9, Installing the Back
Supply Plenum.
6. If possible, connect (weld) exhaust duct to the
hood while on the floor, unless it prohibits the hood
from being raised into place. For information on
ductwork, see page 9, Ductwork.
7. At this point, drill holes in the building structural
support system or utilize uni-strut to match up with
the hanger bracket holes. Then slowly and evenly
raise the hood into position and insert 1/2-inch
(12.7 mm) diameter threaded rod (provided by
others) between the hanger brackets and structure.
For Type I hoods, the hood hanging height
requirements are given on the UL label. Typical
canopy hood hanging height will be 80 inches
(198.12 cm) off the finished floor.
NOTE
Pallet
Protective Material
If the hood is supplied with ceiling enclosures, the
height of the enclosures will typically be the distance
from the ceiling to the top of the hood. Use this
dimension to find the hood’s hanging height off of the
floor.
For questions regarding the supporting structure and
its integrity, either the contractor or structural engineer
needs to be consulted.
Kitchen Hoods • Type I and Type II
5
Wall or Single Island Canopy Hoods - continued
NOTE
All hanger brackets MUST be used and the hood must
be properly supported while lifting to prevent damage
or distortion to the hood.
NOTE
The hood MUST be hung evenly. If hung unevenly,
this may cause grease drainage problems. Provide
additional support if necessary so that the hood
doesn’t move in a manner that is acceptable with the
Authorities Having Jurisdiction (AHJ).
WARNING
When mounting the hood or any components against
the hood, never puncture or drill into the canopy. This
will void the hood listing and warranty.
8. If the hood was provided in sections with the
continuous capture option, once each hood
section is hung, install this option now. See page 9,
Continuous Capture Plenum Hoods.
9. If the hood was provided with any front or side
external supply plenums (other than the back
supply plenum), install these now. See page 10,
Installing Front/Side External Supply Plenums.
10. Install the remainder of both the exhaust and
supply ductwork. For further guidelines see page 9,
Ductwork.
11. If the hood is provided with any backsplash/
sidesplash panels, install them now. See page 11,
Installing Backsplash Panels.
12. If the hood is provided with any end skirts, install
them now. See page 12, Installing End Skirts.
13. If the hood is a Type I hood, it will require a fire
suppression system. Once the Type I hood(s)
and ductwork are fully installed, appliances are
in place and walls are complete, the fire system
should be completed. If the hood is provided with
a full factory-coordinated fire suppression system
installation, the certified fire system installer should
be contacted at this time to complete the final
hookups, testing and system certification based
upon manufacturer’s specification and local fire
codes. If the hood is not provided with either prepiping only or no fire suppression system, it is the
responsibility of a certified fire system installer
to install, test and certify the system based upon
manufacturer’s specification and local fire codes.
14. If the hood is provided with a control package,
these will need to be installed and wired by the
jobsite electrician. This typically includes wiring the
hood temperature sensors, hood lights and wiring
the fire suppression micro-switches. For general
hood electrical connections, see page 12, Electrical
Connections. If applicable, see the Installation
and Operations guide provided with the control
package.
6
Kitchen Hoods • Type I and Type II
15. If the hood is provided with enclosure panels,
install them now. See page 13, Installing Enclosure
Panels.
16. Install the rest of the hood accessories provided.
This may include grease filters or condensate hood
baffles, grease cups, light bulbs (provided by others
unless LED tube style), light globes, and trim strips.
It is recommended that the protective plastic sheeting
remain on the hood until fully installed to better protect
the product from scratching and marking. Once
removed, use stainless steel polish, such as BlueAway
or equivalent, to clean the hood and/or remove marks
or discoloration. Be sure to wipe with the grain and not
against it.
Filler Panel Installation
Clearance Reduction Methods
1. Uncrate the hood and lay it on the floor with
protective material between the hood and the floor.
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.
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
HOOD
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.
HOOD
3. A backsplash panel must be attached to the wall
(insulated or uninsulated).
TACK-WELDED TO
HOOD BACK
5/16 IN. X 3/4 IN. BOLTS
WITH WASHERS & NUTS
The hood may be installed with zero clearance to
combustible materials if constructed in the following
manner.
RIGHT FILLER PANEL
BOTTOM FILLER PANEL
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.
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) uninsulated airspace installed on
top of hood (optional) meets NFPA 96 requirements for
clearance to limited combustible surfaces.
Kitchen Hoods • Type I and Type II
7
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.
Installing Duct Collars
Exhaust Duct 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
3 in.
Hanger Bracket
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.
Exhaust Plenum
14 in.
Duct cut out area
Hood
Width
16 in.
Supply Plenum
Front of hood
8 in.
3 in.
8 in.
Hood Length
Back View of the Hood
8 in.
8 in.
Hood Top
1 in.
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.
Exhaust Plenum
12 in.
Duct cut out area
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.
Integral Supply Duct 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
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.
3. For hoods that are insulated, the edges of the
insulation must be taped after the hole is cut. (The
insulation tape
Supply Fire Damper
Internal Supply
Chamber
is provided by
others).
4. On combination
hoods, make
certain the
fire damper
is located
over the
internal supply
chamber.
Hood
Insulated
Supply
Plenum
Exhaust Capture
8
Kitchen Hoods • Type I and Type II
Installing the Back Supply Plenum
Ductwork
Install the Supply Duct Collar
Exhaust - As specified in NFPA 96, Ch. 7.5 (latest
1. Find the center of the back supply plenum.
edition), exhaust duct systems must be constructed in
the following manner:
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)
Hang the Plenum
L/4
L (MODULE LENGTH)
L/2
L/2
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.
Fig. 1
Supply - Supply ductwork (where applicable) should
be connected to the hood in a manner approved by the
local code authorities.
L (MODULE LENGTH)
L/2
L/4
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).
Fig. 2
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. (Fig. 4)
NOTE
For proper installation of duct collars when they are
shipped unattached, see page 8.
Continuous Capture Plenum Hoods
Fig. 3
Hang using threaded rod
placed through the hanger brackets.
1. Remove the support angles
provided for support during
shipping on the open
end panels. Install
and level both
hoods.
T
ON
REMOVE
SUPPORT
ANGLES ON
THE OPEN
END PANEL
OD
FR
HO
1. REM
2. RAIS
AND
T
OD
N
RO
F
3. FAST
HO
4. FAST
& CAP
5. CAU
Fig. 5
FASTENERS HOLDING THE
BACKSUPPLY TO THE WALL
Fig. 4
31.25 INCH
CRITICAL
DIMENSION
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.
2. 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. 5).
3. Next, fasten the hoods
together at its inside
plenum profile using
u-clips and bolts (Fig. 6).
Caulk this joint with NSF
Approved silicone caulk
(GE SCS1009 or its
equivalent). The caulk is
not provided.
SUPPORT ANGLES
BOLT OR WELD
HOOD TOP
HOOD END
Fig. 6
HOOD
CAULK
BOLT
ACORN
NUT
U-CLIP
Kitchen Hoods • Type I and Type II
9
Installing Front/Side External Supply Plenums
1. Insert 1/2 in. (12.7 mm) diameter threaded rod (by
others) into hanger brackets on the external supply
plenum top. Raise and hang the external supply
plenum from adequate roof or ceiling supports.
Using the Uni-strut
THREADED ROD
SUPPLIED BY OTHERS
NOTE
UNI-STRUT (U-CHANNEL)
SUPPLIED BY OTHERS
EXTERNAL
SUPPLY
PLENUM
END VIEW
HOOD
The uni-strut (supplied by others) supporting the hood
may be cantilevered over the end of the hood. Utilizing
the external supply plenum’s hanger brackets, securely
fasten to the uni-strut.
THREADED
ROD
Ensure the external supply plenum is installed
flush with the hood front and is plumb and level by
adjusting the threaded rod(s). There should be no gap
between the bottom of the external supply plenum
and the hood after installation and adjustments are
completed.
2. The external supply plenum should be resting
lightly against the hood. The hood is only used to
position the plenum; it is not intended to support the
plenum. All hanger brackets on the external supply
plenum must be used and the plenum must be
properly supported while lifting to prevent damage or
distortion. The external supply plenum must be level
to operate properly.
NOTE
After hanging, secure the external supply plenum to
the hood (or to another external supply plenum) using
the supplied turnbuckle(s). Use caution tensioning the
turnbuckle. Too much tension may cause the bottom
of the external supply plenum to pull away from
the hood or cause the face of the hood to become
deformed.
UNI-STRUT
(U-CHANNEL)
TURNBUCKLE
Air Curtain Supply (ASP)
Horizontal Supply Plenum (HSP)
Variable Supply Plenum (VSP)
Mounted with uni-strut and threaded rod
When using the uni-strut (supplied by others), it must be
bolted to the hood and external supply plenum hanger
brackets.
HOOD HANGER
BRACKET
EXTERNAL
SUPPLY PLENUM
HANGER BRACKET
HOOD
EXTERNAL
SUPPLY
PLENUM
NOTE
The uni-strut needs to be the full length of the hood
and the external supply plenum.
Using Hanger Brackets and Threaded Rod
3. It is recommended that caulk be applied at the
mating seams and surfaces of the external supply
plenum, the hood, and the wall. If the external supply
plenum is next to a wall, you will 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
Air Curtain
Supply Plenum (ASP)
10
Horizontal Supply Plenum (HSP)
Variable Supply Plenum (VSP)
Kitchen Hoods • Type I and Type II
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.
Installing Backsplash Panels
Flat Backsplash Panel
Insulated Backsplash Panel
Material: Stainless
Material: Stainless
Insulation: 1 in. (25.4 mm)
1 IN. (25.4 MM)
WALL
HEIGHT
LENGTH
NOTE
NOTE
• Backsplash length up to 47.25 inches (1200.15 mm)
wide ship in one piece; panel lengths over
47.25 inches (1200.15 mm) ship in multiple pieces
when panel height is <66 inches (1674.4 mm) or
>80 inches (2032 mm).
Panels up to 45 in. (1143 mm) wide ship in one piece;
over 45 in. (1143 mm) in multiple pieces.
• Backsplash length up to 48 inches (1219.2 mm)
wide ship in one piece; panel lengths over 48 inches
(1219.2 mm) ship in multiple pieces when panel
height is ≥66 inches (1676.4 mm) or ≤80 inches
(2032 mm).
1. After hood is hung into position, slide the flat flange
of the backsplash panel behind the back of the
hood. If the hood is provided with flat backsplash
panels, divider bars will be provided. Install divider
bars between panels as shown in the flat backsplash
panel section view.
2. After the backsplash panel and dividers have been
positioned, drill holes in the panel and fasten to
the wall. (Fasteners provided by others). The holes
should be spaced to adequately secure the panel to
the wall.
HOOD FRONT PANEL
HOOD END PANEL
SLIDE FLANGE
BEHIND BACK
OF THE HOOD
BACKSPLASH PANEL
SECTION VIEW
OF BACKSPLASH
PANEL OVERLAP
3. Caulk the joints between the hood and the
backsplash panel with NSF Approved silicone caulk
(GE SCS1009 or its equivalent). Caulk provided by
others.
4. Caulk the joint between the backsplash panels when
multiple panels are required with NSF Approved
(GE SCS1009 or its equivalent). Caulk provided by
others.
Kitchen Hoods • Type I and Type II
11
Installing End Skirts
Electrical Connections
1. After the hood is hung in position, line up the top of
the end skirt with the end panels of the hood.
See pages 25-28 for more wiring details regarding the
fire system, fan control and switches.
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.
Hood Lights
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
If the hood is provided with lights, a junction box will be
located on top of the hood for field connections. Use
minimum 14 AWG copper wire. Light bulbs will not be
provided (unless equipped with LED tube style fixtures).
For incandescent or compact fixtures, standard light
bulbs up to 100 watts 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.
WARNING
All 120 VAC field wiring (or higher) must be high
temperature rated and must be routed through hard
or flex conduit. All low voltage field wiring should be
plenum rated if not routed through conduit. All wiring
should not come in contact with the surface of the
hood.
Hood Light, Fan and/or Thermal (Tempering)
Switches
FULL END SKIRT
ATTACH TO WALL
FASTENERS BY OTHERS
HEMMED EDGE
If the hood is provided with hood light, fan and/or
thermal (tempering) switches and the switches are
located on a hood mounted utility cabinet or on the face
of the hood, a junction box will be located on top of the
hood for field connections and must be connected in
the field (unless factory-wired). Use minimum 14 AWG
copper wire for all 120 VAC field connections. Standard
switches will be rated for 15 amps. Higher amperage
switches are available upon request.
Keypads or Touchscreens (Vari-Flow)
If the hood system is equipped with a Vari-Flow control
panel, it may be equipped with either a keypad or
touchscreen that can be mounted on a hood-mounted
utility cabinet or mounted on the face of the hood. The
keypad/touchscreen may be factory connected and
wired to a female-to-female connector on top of the
hood where the field will have to run factory-provided
cabling from this connector back to the control panel.
See the Vari-Flow wiring schematic and Installation and
Operation Manual for more details.
Plenum LED Puck Lights
If the hood is provided with plenums equipped with
120 VAC LED puck lights, a junction box will be
located on top of the plenum for field connections. Use
minimum 14 AWG copper wire for field connections.
Each light uses 3.5 watts.
12
Kitchen Hoods • Type I and Type II
Installing Enclosure Panels
Double Island Canopy Style Hoods
Before installing the enclosure panels, make sure
the hood is hung in position with all the ductwork
attached and all fire system 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.
NOTE
Before hanging the hoods, please verify the hood
marks to ensure the correct hood is hung on the
correct side.
A double island hood is created by installing two
wall style hoods back to back. Use the installation
procedure described for single island canopy hoods;
install and level both hoods. After leveling, secure the
hoods together by tack-welding and/or bolting the rear
mounting brackets together. Double island hoods may
also be provided with a U-Channel to seal the seam
between the two hoods.
Installing U-Channel Strip
1. After the hood is hung in position and leveled, apply
caulk to the inside edge of the double island clip.
2. Position and install the clip by tapping into position
along clip (friction fit).
3. Caulk edges to seal out grease and allow for ease
of cleaning. Caulk with NSF Approved silicone caulk
(GE SCS1009 or its equivalent). The caulk is not
provided.
NOTE
Installation instructions may not be applicable for
concrete ceilings.
1B
M-
ITE
1A
M-
BOLT PANELS TOGETHER
WITH 5/16 INCH BOLTS
SUPPLIED BY MANUFACTURER
ITE
HOOD-1A
T
ON
D
O
HO
FR
HOOD-1B
SILICONE CAULK
(GE SCS1009)
DOUBLE ISLAND CLIP
DOUBLE ISLAND CLIP
CLAMP PANELS TO HOOD
STANDING SEAM WITH HARDWARE
SUPPLIED BY MANUFACTURER
FRONT ENCLOSURE PANEL
END ENSLOSURE
PANEL
END ENSLOSURE
PANEL
HO
HO
OD
OD
BA
TO
P
CK
ATTACH TO WALL
FASTENERS BY OTHERS
Kitchen Hoods • Type I and Type II
13
Proximity (Backshelf) Hoods
A proximity style hood is designed to be mounted close
to the cooking appliance
and typically incorporates
underhang instead of
overhang as utilized with
UL Vertical Distance
canopy style hoods.
Above Cooking Surface
The proximity design, in
addition to the hanger
brackets, may include a
back mounting flange.
Therefore, hanging the
hood differs slightly from
that of a wall or single
island canopy hood.
Plate Shelf with Duct Enclosure Installation
If the proximity hood is provided with a plate shelf, this
will be factory mounted to the hood (shown loose in
figure below). Similar to the standard enclosure panel
installation procedures, make sure the hood is hung in
position with all the ductwork attached and fire system
and electrical connections completed before attaching
the enclosures.
1. Tack-weld or clamp end enclosure panels into place
(clamps provided).
2. Attach the end enclosure panels to the wall (fasteners
are not provided).
1. Locate the studs in the wall.
2. Drill 1/2 inch (13 mm) diameter holes in the hood
mounting flange. Be sure to align to wall studs.
3. Lift hood into a level position and lag bolt hood to
wall (fasteners by others).
4. Bolt 1/2 inch threaded rod into the remaining hanging
brackets.
5. Fasten threaded rod to the ceiling supports, then
level the hood.
3. Position the front enclosure panel(s) on the hood and
bolt to the end enclosure with the 5/16 inch bolts
provided.
4. Tack-weld or clamp the front enclosure panel(s)
to the hood. If clamps are used, they must be
positioned 4 inches (100 mm) 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.
NOTE
Mounting Flange
Installation instructions may not be applicable for
concrete ceilings.
End
sure
Enclo
ls
Pane
Hanger Brackets
e
losur
t Enc
Fron
Plate
If the proximity hood was provided with a back supply
plenum, the hood mounting flange may be fastened to
the back supply using sheet metal screws (by others).
Pilot holes are recommended.
14
Kitchen Hoods • Type I and Type II
Standing
Seam
Shelf
Balancing the Kitchen Exhaust System
To determine the proper dining room air
balance:
CAUTION
1. Refer to engineering drawings to determine total
exhaust CFM from dining areas. (exhaust fans,
heating and air conditioning units, rest rooms, etc.)
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 Pa (0.02 in. wg).
2. Determine the total CFM of make-up air supplied to
dining area.
NOTE
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.
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.
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.
Kitchen Hoods • Type I and Type II
15
Testing Hood Air Volume
the anemometer at the 2 in. (50.8 mm) distance and
parallel to the filter. Both squareness and distance are
very important for accuracy.
Baffle Filter - Rotating Vane Method
Rotating Vane
Anemometer
With all the filters in place, determine the total hood
exhaust volume with a rotating vane anemometer as
follows:
Airflow
1. All cooking equipment should be on.
2 in.
(50.8 mm)
2. Measure the velocities. Velocity measurements
should be taken at five locations per filter. These
must be over a filter slot as in Fig. 7.
Fig. 7
Calculate the average velocity for the filter.
3. Determine the filter’s conversion factor from the
table.
H/4
X
X
X
X
X
4. Calculate the filter’s volume in CFM (m3/hr) by
multiplying the average velocity by the conversion
factor.
H
H/2
5. Calculate the hood’s volume by repeating the
process for the remaining filters and summing the
individual filter volumes.
H/4
L
Nominal Filter Size (H x L)
Nominal Filter Size
Inches
Millimeters
Imperial
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
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
Metric
Conversion
Factor
Example: Exhaust only hood with three 20 x 16 filters
255
250
(4663.44 m/h)
(4572 m/h)
Measured velocities in ft/min. for one 20 x 16 filter
256
(4681.73 m/h)
Average Velocity
=
(Imperial)
=
(Metric)
=
Sum of Velocity Readings
Number of Readings
255 + 250 + 256 + 248 + 240
5
248
240
(4535.42 m/h)
(4389.12 m/h)
= 249.8 ft/min.
4663 + 4572 + 4681 + 4535 + 4389
5
= 4568 m/hr
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)
=
1.90
x
249.8 ft/min.
= 474.6 cfm
(Metric)
=
.177
x
4568 m/hr
= 809 m3/hr
Total hood volume
=
(Filter 1 Volume)
+
(Filter 2 Volume)
+
(Filter 3 Volume)
(Imperial)
=
474.6
+
455.4
+
470.1
=
1400.1 cfm
(Metric)
=
809
+
880
+
799
=
2488 m3/hr
16
Kitchen Hoods • Type I and Type II
Baffle Filter - Shortridge Method
Place standoff spacers against
face of outlet or inlet grill,
filter, coil, etc.
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.
Edge of outlet/inlet
active face area
Maintain 1½ inch
(38.1 mm) margin
Maintain 1½ inch
(38.1 mm) margin
2. Measure velocities
• Set up the Shortridge meter.
• For 20 in. (500 mm) wide filters, position the
grid as shown in Fig. 8 and 9. Average the two
measurements.
• For 16 in. (400 mm) wide filters, position the grid as
shown in Fig. 10.
• 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.
Tubing harness
Pressure input ports
Swivel bracket
Tubing connectors
Neckstrap
Extension rods
External read jack
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.
Pushbutton handle and plug
Handle bracket
Captive knob screws
Nominal Filter Size (H x L)
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.
Inches
Millimeters
Imperial
Conversion
Factor
Metric
Conversion
Factor
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
14 in.
(355.6 mm)
Example: Measured velocities for a 20 x 20 filter = 185 and 189 ft/min.
2.75 in.
(69.85 mm)
Fig. 8
Average Velocity =
(Imperial)
(Metric)
=
=
Sum of Velocity Readings
10 in.
(254 mm)
Number of Readings
185 + 189
2
3383 + 3456
2
= 187.0 ft/min.
17.25 in.
(2978.15 mm)
=
3420 m/hr
6 in.
(152.4 mm)
Fig. 9
10 in.
(254 mm)
Flow rate for one filter =
Conversion
Factor
x
Average
Velocity
(Imperial)
=
2.40
x
187.0 ft/min.
=
448.8 cfm
(Metric)
=
.223
x
3420 m/hr
=
763 m3/hr
14 in.
(355.6 mm)
2.75 in.
(69.85 mm)
Total hood flow rate = (Filter 1 Flow Rate) +
(Imperial)
(Metric)
…
+ (Filter x Flow Rate)
= 448.8 + 457.8 + 437.5 + 444.8 =
1788.9 cfm
= 763 + 778 + 743 + 756
3040 m3/hr
=
Fig. 10
10 in.
(254 mm)
Kitchen Hoods • Type I and Type II
17
High Velocity Cartridge Filters - Rotating Vane
Method
Fig. 11
1/4 Width
With all the filters in place, determine the total hood
exhaust volume with a rotating vane anemometer as
follows:
1/2 Width
1/4 Width
1/2 Height
Inlet
Height
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.
Fig. 12
Velocity measurements should be taken at three
locations per filter. These must be over the inlet
opening as shown in Fig. 11.
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. 12. 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.
Filter
Height
2 in.
(50.8 mm)
Rotation Vane
Anemometer
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.
Imperial
Metric
Conversion Conversion
Factor
Factor
Cartridge Filter Size
16 in. (400 mm) high with 4 in. (100 mm) high inlet
1.63 1/ft 3
5.35 1/m3
20 in. (500 mm) high with 4 in. (100 mm) high inlet
2.15 1/ft
3
7.05 1/m3
16 in. (400 mm) high with 7 in. (120 mm) high inlet
1.24 1/ft 3
4.07 1/m3
20 in. (500 mm) high with 7 in. (120 mm) high inlet
1.58 1/ft 3
5.18 1/m3
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)
=
=
=
Sum of Velocity Readings
Number of Readings
5330
12
97474
12
Filter Readings (ft/min.)
= 444.2 ft/min.
= 8123 m/hr
470
440
425
482
430
453
455
431
441
399
439
465
Filter Readings (m/hr)
CFM per linear foot
(Imperial)
(Metric)
=
=
=
Hood exhaust volume =
18
Average Slot Velocity
8595
8047
7772
Conversion Factor
8815
7864
8284
8321
7882
8065
7297
8028
8504
444.2 ft/min.
2.15
8123 m/hr
7.05
= 206.6 cfm/linear ft.
= 1152 m3/hr
CFM/linear foot (m3/hr / m)
x
Hood Length
(Imperial)
=
206.6
x
9 ft.
=
1859.4 cfm
(Metric)
=
1152
x
2.74 m
=
3156 m3/hr
Kitchen Hoods • Type I and Type II
High Velocity Cartridge Filters - Shortridge Meter
Place standoff spacers against
face of outlet or inlet grill,
filter, coil, etc.
With all the filters in place, determine the total hood
exhaust volume with a Shortridge meter as follows:
Edge of outlet/inlet
active face area
Maintain 1½ inch
(38.1 mm) margin
Maintain 1½ inch
(38.1 mm) margin
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.
Tubing harness
Pressure input ports
Swivel bracket
Tubing connectors
Neckstrap
• Position the grid over each filter. Refer to Fig. 13
Extension rods
• 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.
External read jack
Multiply the average velocity by the conversion factor
to obtain the volumetric flow rate for each filter.
Pushbutton handle and plug
Handle bracket
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.
Captive knob screws
Nominal Filter Size
(H x L)
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.
Inches
Millimeters
Imperial
Conversion
Factor
Metric
Conversion
Factor
16 x 16
400 x 400
1.22 ft 2
.113 m2
16 x 20
400 x 500
1.67 ft
2
.155 m2
20 x 16
500 x 400
1.21 ft 2
.112 m2
20 x 20
500 x 500
1.50 ft 2
.139 m2
Example:
Measured velocities for 20 x 20 filter = 282 ft/min. (5157 m/hr)
Flow rate for one filter =
(Imperial)
(Metric)
=
=
Conversion
Factor
x
Average
Velocity
1.50
x
282 ft/min.
.139
x
5157 m/hr
Total hood flow rate = (Filter 1 Flow Rate) +
(Imperial)
(Metric)
Fig. 13
…
=
423.0 cfm
=
m3/hr
717
1/2 width
1/2 height
+ (Filter X Flow Rate)
= 423.0 + 421.8 + 420.7 + 418.2 =
1683.7 cfm
= 717 + 717 + 715 + 711
2860 m3/hr
=
Kitchen Hoods • Type I and Type II
19
Grease-X-Tractor™ High Efficiency Filters or
Grease Grabber™ Multi-Filtration System
Rotating Vane Method
Fig. 14
1/2 Width
1/4 Width
1/4 Width
1/2 Height
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
2 in.
(50.8 mm)
Measurement should be taken at six locations per
filter. They must be over the inlet opening as shown
in Fig. 14.
Rotating Vane
Anemometer
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. 15. 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.
Fig. 15
4. Determine the filter’s conversion factor from the
table.
Inches
Millimeters
Imperial
Conversion
Factor
16 x 16
400 x 400
1.31 ft 2
.122 m2
5. Calculate each filter’s volumetric flow rate in CFM by
multiplying the average velocity for each filter by the
conversion factor.
16 x 20
400 x 500
1.65 ft 2
.153 m2
20 x 16
500 x 400
1.23 ft
2
.114 m2
20 x 20
500 x 500
1.65 ft 2
.153 m2
3. Calculate the average velocity for the filter.
Nominal Filter Size (H x L)
Metric
Conversion
Factor
Example: (Imperial)
Example: (Metric)
Hood Length: 7 feet 0 inches with four 20 x 20 filters.
Hood Length: 2.13 meters, with four 500 x 500 mm filters.
Measure the velocities in ft/min. for each 20 x 20 filter
(six readings per filter)
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
225
210
228
237
230
250
225
245
201
238
222
240
245
223
265
221
Average slot velocity for Filter 1
187
197
226
220
240
219
219
200
=
=
Sum of Velocity Readings
Number of Readings
1258
= 209.7 ft/min.
6
(repeat for each filter)
Filter 1
Filter 2
Filter 3
Filter 4
4114.80
3840.48
4169.66
4334.26
4420.12
4572.00
4114.80
4480.56
3675.88
4352.54
4059.94
4389.21
4480.56
4078.22
4846.52
4041.65
Average slot velocity for Filter 1
=
=
3419.86
3602.74
4133.08
4023.36
4389.12
4005.07
4005.07
3657.60
Sum of Velocity Readings
Number of Readings
23006
= 3834 m/hr
6
(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
=
1.65 ft2
x
209.7 ft/min.
=
346.0 cfm (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
=
.153 m2
x
3834 m/hr
586.7 m3/hr (repeat for each filter)
=
Total hood volume
Filter 1
Filter 2
Filter 3
Filter 4
=
+
+
+
Volume
Volume
Volume
Volume
= 346.0 + 377.6 + 386.9 + 378.1 = 1488.6 cfm
Total hood volume
Filter 1
Filter 2
Filter 3
Filter 4
=
+
+
+
Volume
Volume
Volume
Volume
= 587 + 642 + 657 + 642 = 2528 m3/hr
20
Kitchen Hoods • Type I and Type II
Grease-X-Tractor™ High Efficiency Filters
or Grease Grabber™ Multi-Filtration System
Shortridge Method
Inches
Millimeters
Imperial
Conversion
Factor
16 x 16
400 x 400
1.53 ft 2
.142 m2
16 x 20
400 x 500
2.00 ft 2
.185 m2
20 x 16
500 x 400
2.25 ft
2
.209 m2
20 x 20
500 x 500
3.00 ft 2
.279 m2
Nominal Filter Size (H x L)
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. 16 and 17. Average the two
measurements.
• For 16 in. (400 mm) high filters position the grid as
shown in Fig. 18.
• 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.
Metric
Conversion
Factor
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.
Edge of outlet/inlet
active face area
Maintain 1½ inch
(38.1 mm) margin
Maintain 1½ inch
(38.1 mm) margin
Tubing harness
3. Calculate each filter’s volumetric flow rate as follows:
Pressure input ports
Swivel bracket
Tubing connectors
Calculate each filter’s average velocity by summing
the velocity readings and dividing by the number of
readings for each filter.
Neckstrap
Extension rods
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.
External read jack
Pushbutton handle and plug
Handle bracket
Captive knob screws
Example: Measured velocities for 20 x 20 in. (500 x 500 mm) filter.
Average Slot Velocity =
(Imperial)
(Metric)
=
=
Flow rate for one filter =
Fig. 16
14.25 in. (361.95 mm)
2.75 in.
(69.85 mm)
Sum of Velocity Readings
2.75 in.
(69.85 mm)
Number of Readings
198 + 205
2
3021 + 3749
2
= 201.5 ft/min.
Fig. 17
= 3385 m/hr
Conversion
Factor
x
Average
Velocity
2.5 in.
(63.5 mm)
(Imperial)
=
3.0
x
201.5 ft/min.
=
604.5 cfm
(Metric)
=
.279
x
3385 m/hr
=
944 m3/hr
3.25 in. (82.55 mm)
14.75 in. (374.65 mm)
14.25 in.
Fig. 18
Total hood flow rate = (Filter 1 Flow Rate) +
(Imperial)
(Metric)
…
(361.95 mm)
2.75 in.
(69.85 mm)
2.75 in.
+ (Filter x Flow Rate)
= 604.5 + 600.3 + 592.4 + 613.3 =
2410.5 cfm
= 944 + 1020 + 1006 + 1042
4012 m3/hr
=
(69.85 mm)
Kitchen Hoods • Type I and Type II
21
Perforated Face Supply - Rotating Vane Method
4. Calculate the perforated face panel volume using the
following formula:
1. Hood set up.
CFM = avg. velocity x length (in.) x height (in.) x 0.005
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.
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.
2. Measure velocities.
Divide the perforated face panel into a grid of equal
areas, each approximately 4 in. (101.6 mm) square.
Filter Readings (ft/min.)
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.
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
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
Filter Readings (m/hr)
3. Measure the length and height of the perforated face
panel.
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)
=
Sum of Velocity Readings
Number of Readings
260 + 250 + ... + 265 + 260
28
= 270.7 ft/min.
4755 + 4572 + ... + 4846 + 4755
28
= 4951 m/hr
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
(Imperial)
=
0.005
x
270.7 ft/min.
x
28
x
16
=
606.4 cfm
(Metric)
=
0.72
x
4951 m/hr
x
.711
x
.406
=
1029 m3/hr
(Panel 1 Volume)
+
(Panel 2 Volume)
+
(Panel 3 Volume)
Total system volume =
22
x Height
(Imperial)
=
606.4
+
614.3
+
593.8
=
1814.5 cfm
(Metric)
=
1029
+
1044
+
1009
=
3082 m3/hr
Kitchen Hoods • Type I and Type II
Short Circuit Hood Supply - Rotating Vane
Method
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
=
Average Velocity
=
(Imperial)
=
=
(Metric)
CFM per linear foot
=
(Imperial)
=
(Metric)
=
Hood supply volume =
36 in. / 8 in. => 6 readings
(.914 m / .2 m => 6 readings)
Sum of Velocity Readings
Number of Readings
786 + 900 + 1126 + 1048 + 1111 + 1115
6
1335 + 1529 + 1913 + 1780 + 1888 + 1894
6
=
=
6086
= 1014.3 ft/min.
6
10339
= 1723 m/hr
6
Average Slot Velocity
Conversion Factor
1014.3 ft/min.
5.52
1723 m/hr
1.68
= 183.8 cfm/linear ft.
= 1026 m3/hr
CFM/linear foot (m3/hr / m)
x
Hood Length
(Imperial)
=
183.8
x
4 ft.
=
735.2 cfm
(Metric)
=
1026
x
1.22 m
=
1252 m3/hr
For all air volume testing pertaining to energy recovery filters,
refer to Energy Recovery Installation, Operation and Maintenance Manual.
Kitchen Hoods • Type I and Type II
23
Exhaust Air Balancing Baffles
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
Maximum Increase = 0.00000036 x (Duct velocity)2
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.
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
Maximum Increase in Static Pressure for Exhaust Air Balancing Baffle
(Fully Closed)
4.5
When sizing the fan, use the static pressure from the
highest hood and sum the CFM from all the hoods.
4
Increase in Collar Staitc Pressure
Example 1:
Hood 1:
Ps = 0.58 in. wg
Duct Velocity = 1900 ft/min.
NOTE
The maximum potential increase in static is given in the
graph, or can be calculated from the following formula:
3.5
3
2.5
2
1.5
1
0.5
0
500
1000
1500
2000
2500
3000
3500
Duct Velocity FPM
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.
24
Refer to the examples.
Kitchen Hoods • Type I and Type II
Wiring Diagrams
Amerex Wiring Plan View
POWER SOURCE
MANUAL RESET RELAY
PRM
ELECTRIC GAS VALVE
MICROSWITCH
INSTALLER PROVIDED
JUNCTION BOXES
BASIC WIRING DIAGRAM
POWER SOURCE
MANUAL RESET
RELAY
RED (COMMON)
YELLOW (N.O)
BLACK (N.C.)
GAS VALVE
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.
MICROSWITCH
BASIC WIRING DIAGRAM
MANUAL RESET RELAY
RED (COMMON)
L1
120V/60HZ
L2
K1
Ka
YELLOW (N.O)
PUSHBUTTON SWITCH
K1b
BLACK (N.C.)
MICROSWITCH
CURRENT DRAW MAX:
8A RESISTIVE
8A INDUCTIVE
120VAC
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.
GAS VALVE
SEE NOTE 3
Kitchen Hoods • Type I and Type II
25
Ansul Wiring Plan View
Snap-Action Switches may be wired as shown.
Typical examples shown.
Equipment
Manual Reset Relay
Part No. 426151
Power to cooking
equipment
Reset
Power
Indicator GND
NC
Switch contacts shown with Ansul
Automan in the cocked position
Brown
A
Screw 5
B
4
120 VAC
N
Ansul Snap-Action Switch
Part No. 423878
110 VAC/60Hz
Shunt Trip Breaker
NO
Black
Red
L2 Neutral
L1 Hot
Relay Coil
Input
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.
6
9
3
4
7
1
3
2
1
Alarms
Electrical Rating
1/3 HP, 10 AMP, 120 VAC
1/2 HP, 10 AMP, 240 VAC
13 AMP, 28 VDC
NO
NO
Voltage Free
Contacts for
Building Alarm(s)
Input
NC
NC
Fans
NO
120 VAC
N
Input
NC
Fan Starter
Manual Switch
If prohibited by local codes, do not shut down
exhaust fans with this method of wiring.
26
Power to
fan(s)
Kitchen Hoods • Type I and Type II
Gas Valve
See Note 3
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.
Overall Wiring Plan View for Kitchen Systems with Make-Up Air Control Centers
In this arrangement, single-point power to the make-up air (MUA) unit is fed to each individual exhaust fan
disconnect from exhaust fan starters within the MUA control center. This arrangement can be used for constant
volume systems only. The diagram below is generic. To see your job specific wiring requirements, refer to the wiring
diagrams provided with the package.
TYPICAL MUA FAN
WITH CONTROL CENTER
DISCONNECT
SWITCH IN
CONTROL
CENTER
M3
M2
OPTIONAL
DISCONNECT
(FIELD OR
FACTORY
INSTALLED)
M1
TYPICAL
EXHAUST
FAN
TYPICAL
EXHAUST
FAN
Fan power feeds
to be field wired to
respective exhaust starters
located in MUA control center.
24VAC MUA
CONTROL WIRE
FROM CIRCUIT BREAKER FOR EXHAUST AND MUA FANS
FROM 120VAC 15A CIRCUIT BREAKER FOR LIGHTS
FROM 120VAC 15A CIRCUIT BREAKER FOR CONTROLS
TEMP
INTERLOCK
(STAND
ALONE)
These components may
be mounted in a hood
mounted cabinet or
on a wall near the hood.
N
120 VAC
FOR LIGHTS
(1400W MAX)
FIRE
SUPPRESSION
SYSTEM
CONTROL
TYPICAL HOOD
H
LIGHT SWITCH
Typical Light and Fan Switch Locations:
A. XFCC
B. Utility Cabinet
C. Wall (Shipped Loose)
Any other components that need electrical signals during a
fire (shunt trips, alarms, etc.) will require connections to fire
suppression micro-switches/contacts. The fire suppression
system control is not an electrically-rated box, and
therefore no electrical connection can be made inside.
A. UDS
B. Hood
C. WWCP
FACTORY WIRING
FIELD WIRING
LABEL DESCRIPTION
M
XFCC
UDS
WWCP
Motor
Kitchen Fan Control Center
Utility Distribution System
Water Wash Control Panel
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 through the fan starters in the Kitchen Fan Control Center (XFCC) or variable frequency drives in the
Variable Volume Control Package. This arrangement can be used for either constant volume or variable volume
systems. The diagram below is generic. To see your job specific wiring requirements, refer to the wiring diagrams
provided with the package.
TYPICAL MUA FAN
WITH CONTROL CENTER
TYPICAL SUPPLY FAN
DISCONNECT
SWITCH IN
CONTROL
CENTER
M1
OPTIONAL
DISCONNECT
(FIELD OR
FACTORY
INSTALLED)
M2
NOTE: Make-Up Air fan will
typicallly have starters in MUA
only. Control wiring must be run
to Kitchen Fan Control Center
or VAV System.
M3
TYPICAL
EXHAUST
FAN
24VAC MUA
CONTROL WIRE
FROM CIRCUIT BREAKER FOR MUA
FROM CIRCUIT BREAKER FOR SUPPLY FAN
FROM CIRCUIT BREAKER FOR EXHAUST FAN
FROM 120VAC 15A CIRCUIT BREAKER FOR CONTROLS
FROM 120VAC 15A CIRCUIT BREAKER FOR LIGHTS
These components may
be mounted in a hood
mounted cabinet or
on a wall near the hood.
KITCHEN FAN
CONTROL
CENTER
OR VAV
SYSTEM
FIRE
SUPPRESSION
SYSTEM
CONTROL
TYPICAL HOOD
Typical Light and Fan Switch Locations:
A. XFCC
B. Utility Cabinet
C. Wall (Shipped Loose)
A. UDS
B. Hood
C. WWCP
FACTORY WIRING
FIELD WIRING
LABEL DESCRIPTION
TO APPLIANCE SHUNT TRIP BREAKER (OPTIONAL)
TO ELECTRIC GAS VALVE/RESET RELAY (IF APPLICABLE)
M
XFCC
UDS
WWCP
Motor
Kitchen Fan Control Center
Utility Distribution System
Water Wash Control Panel
TO BUILDING ALARM (IF APPLICABLE)
Kitchen Hoods • Type I and Type II
27
Overall Wiring Plan View for Switch Panels
The diagrams below show typical wiring for combined
exhaust and supply switching when the switches are
shipped loose for remote mounting, and for hood
mounted switches.
event the fire system is activated. The fire suppression
micro-switch is provided as part of the fire suppression
system and is normally mounted in the fire system
control box.
The diagram shows how to wire the exhaust and
supply fan starters to the switches and fire suppression
contact. Typically, supply fans will be turned off and
exhaust fans will be turned on (or continue to run) in the
NOTE
Wiring examples for use when a control panel is not
provided as part of the kitchen package.
Shipped Loose
Hood Mounted
TYPICAL WIRING FOR COMBINED
EXHAUST & SUPPLY SWITCHING (HOOD MOUNTED)
TYPICAL WIRING FOR COMBINED
EXHAUST & SUPPLY SWITCHING (SHIPPED LOOSE)
NC
COM
FACTORY WIRING
FIELD WIRING
NO
NC
FIRE SUPPRESSION
MICRO-SWITCH/CONTACTS
FACTORY WIRING
FIELD WIRING
Normally-open
Normally-closed
Common
Motor Starter
Overload
NO
NC
COM
STR
OL
SUPPLY FAN
CONTACT
CONTROL
VOLTAGE
FAN STARTERS PROVIDED
BY OTHERS
H
N
OL
SUP
FAN
STR
OL
CONTROL
VOLTAGE SUP
COOL
H N
CTRL
EXH
FAN
STR
Normally-open
Normally-closed
Common
Motor Starter
Overload
FAN STARTERS PROVIDED
BY OTHERS
SUP
HTR
CTRL
H
N
H
HOOD LIGHTS
SWITCHES
Double Pole
OFF
OFF
ON
ON
OFF
OFF
ON
ON
OFF
OFF
ON
ON
ON (NC)
ON (NC)
ON (NC)
ON (NO)
ON (NO)
ON (NO)
ON
OFF
ON
ON
OFF
ON
OFF
ON
Series Circuit
28
Parallel Circuit
Off if both are not activated
Off if either are not activated
On if both are activated
Off if both are not activated
On if either is activated
On if both are activated
On if both are not activated
Off if either are not activated
Off 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
ON (NC)
ON (NC)
ON (NO)
ON
ON (NC)
ON (NO)
ON (NO)
Double Throw
FANS
SWITCHES
PURPLE
YELLOW
RED
ORANGE
BLACK
BROWN
BLACK
LIGHTS
HEAT/COOL
FANS
Single Pole
Normally
Closed
Contacts
SUP
HTR
CTRL
J-BOX ON
TOP OF
HOOD
Circuit Diagrams
Normally
Open
Contacts
CONTROL
VOLTAGE SUP
COOL
H N
CTRL
EXH
FAN
STR
H
WHITE
WHITE
BLACK
LIGHTS
HOOD LIGHTS
Double Throw
Center Off
SUP
FAN
STR
OL
J-BOX ON
TOP OF
HOOD
J-BOX ON
TOP OF
HOOD
Single Throw
N
OL
120 VAC
VOLTAGE FOR LIGHTS
120 VAC
VOLTAGE FOR LIGHTS
N
SUPPLY FAN
CONTACT
CONTROL
VOLTAGE
BLACK
NO
NC
COM
STR
OL
FIRE SUPPRESSION
MICRO-SWITCH/CONTACTS
COM
NO
LABEL DESCRIPTION
LABEL DESCRIPTION
HEAT/COOL
Maintenance
Daily Maintenance
1. Wipe grease from exposed metal surfaces on the
hood interior using a clean, dry cloth.
Fig. 19 - CORRECT
UPPER
HANGER
UPPER HANGER
2. Visually inspect the filters or cartridges for grease
accumulation.
CONDENSATE
GUTTER
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.
Fig. 20 - INCORRECT
UPPER
HANGER
Note: Filters installed over heavy grease
producing equipment may require more frequent
cleaning. See Filter Washing Frequency Guide,
page 31.
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.
UPPER HANGER
CONDENSATE
GUTTER
UPPER HANGER
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.
FIG. 17
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. 19 and 20
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.
REMOVABLE AIR DIFFUSERS
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. 21.
4. Center the baffle from side to side in the hood.
Fig. 21
Kitchen Hoods • Type I and Type II
29
2. Lifting the lower edge
of the filter past the
grease trough, continue
to push the top of the
filter into the channel.
Step 3 Frequent Maintenance
NOTE
Required washing frequency is dependent on type of
cooking and quantity of food cooked.
3. When the filter is even
with the bottom rear
filter channel, set the
filter into the channel;
Fig. 22.
Fig. 22
- 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)
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
visible gaps.
Fig. 23
- 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
5. Install the Grease-X-Tractor™ primary filters in the
same manner using the front filter channel. (Fig. 23)
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
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.
1B
Grease-X-Tractor™ filters, first row of filters
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
1C
- Inspect filter fasteners. Verify they are not loose or
missing.
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.
- 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).
2A
2B
Slide filter up
Pull bottom of filter towards
yourself
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
2C
Pull filter down
30
Kitchen Hoods • Type I and Type II
To prevent damage to filter media, do not wash
second stage filters in detergents that contain
hydroxides such as sodium hydroxide or potassium
hydroxide.
Filter Washing Frequency Guide
NOTE
CAUTION
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.
Washing Equipment
Preference
Type
Grease Grabber™ Filter
Frequency
Required
Time or
Cycles
Baffle Filter or
Grease-X-Tractor™
Wash Frequency
Every 3 days
2 cycles
Every 3 days, 2 cycles
Weekly
2 cycles
Twice a week, 1 cycle
Daily
2 cycles
Daily, 2 cycles
Wok
Daily
2 cycles
Daily, 2 cycles
Griddle
Every 3 days
3 cycles
Every 3 days, 2 cycles
Weekly
3 cycles
Twice a week, 2 cycles
Daily
4 cycles
Daily, 2 cycles
Wok
Daily
4 cycles
Daily, 2 cycles
Griddle
Every 3 days
10 minutes
Every 3 days, 5 minutes
Weekly
10 minutes
Twice a week, 5 minutes
Daily
15 minutes
Daily, 5 minutes
Wok
Daily
15 minutes
Daily, 5 minutes
Griddle
Every 3 days
15 minutes
Daily, 5 minutes
Weekly
15 minutes
Twice a week, 5 minutes
Daily
25 minutes
Daily, 10 minutes
Wok
Daily
25 minutes
Daily, 10 minutes
Griddle
Every 2 days
1 hour
Soak 10 minutes, then scrub with
scour pad and bottle brush.
Every 2 days
1 hour
Soak 5 minutes, then scrub with
scour pad and bottle brush.
Daily
2 hours
Daily
Soak 10 minutes, then scrub with
scour pad and bottle brush.
Cooking
Equipment
Chemical
Temp.
Griddle
1
Best
Commercial
Grade Dish
Washer
180º F
Minimum
Low Temp.
Dish Washer
4
Charbroiler
Fryer
Chemical
Sanitizer
3
Fryer
140º F
2
Power Wash
Sink (Whirlpool)
with Heater
Power Wash
Sink (Whirlpool)
without Heater
Charbroiler
180º F
Minimum
To prevent damage to filter media, do not wash
second stage filters in detergents that contain
hydroxides such as sodium hydroxide or potassium
hydroxide.
Fryer
Charbroiler
Fryer
140º F
Charbroiler
Dish Washer
Detergent
Dish Washer
Detergent
Pot & Pan
Detergent
Pot & Pan
Detergent
Daily
Pot Sink
with Heater
5
Rinse with
sprayer after
soaking.
180º F
Fryer
Charbroiler
Pot & Pan
Detergent
and/or
Degreaser
Daily
Wok
Daily
2 hours
Griddle
Daily
Change hot water
every 30 minutes
Every 2 days
Change hot water
every 30 minutes
2 hours
Pot Sink
no Heater
6
Worst
Rinse with
sprayer after
soaking.
140º F
Fryer
Commercial
Grade Kitchen
Degreaser
2 hours
Charbroiler
Not Recommended
Wok
Not Recommended
Daily
Soak 10 minutes then scrub with
scour pad and bottle brush.
Kitchen Hoods • Type I and Type II
31
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?
Problems with make-up air may interfere with the exhaust fan. Check the
manufacturer’s installation manual.
Does the airflow need to be increased?
Adjust or replace pulleys to increase fan RPM, install a larger motor.
Does the fan vibrate?
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.
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?
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.
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).
Check make-up air unit, increase make-up air, make-up air should be evenly
distributed throughout the kitchen.
Does the current cooking equipment match
the original design?
Adjust or replace fan to match the cooking equipment load.
Are there multiple hoods on one fan?
One hood may be over exhausting and the other hood not drawing enough.
Restrict second hood to help problem hood.
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.
Problem: Smoke blows away before reaching the bottom of the hood.
Are there cooling fans directed at the hood
or cooking equipment?
Turn off or redirect fans.
Are there ceiling diffusers directing air at
the hood?
Move diffusers to more neutral area or replace with a diffuser that directs air away
from the hood.
Are there open windows or doors?
Close windows and doors.
Are there cross drafts or other drafts in the
kitchen?
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.
Is the hood near a main walkway?
Add side skirts to hood (test with cardboard first); increase the amount of
overhang on spillage side.
Are there pass-thru windows near
the hood?
Adjust amount and locations of make-up air to eliminate drafts through the passthru windows.
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?
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).
32
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.
Are there drafts from make-up air?
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 first); remove
any obstructions in front of supply that directs air toward cooking equipment.
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?
Try turning off or reducing the amount of make-up air; heat the supply air.
Problem: The kitchen gets hot.
Is the hood capturing?
Hood is not drawing enough air, see sections on fan performance and hood
capture.
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?
Try turning off or reducing the amount of make-up air; cool the supply air.
Problem: Cooking odors in the dining area.
Is the hood capturing?
Hood is not drawing enough air, see sections above on fan performance and
hood capture.
Is there a draft through doors between the
kitchen and dining area?
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.
9. Height hood is mounted above finished floor.
10. How make-up air is brought into the kitchen (hood,
ceiling diffusers, separate plenum).
4. Size of hood (length, width and height).
11. Is exhaust system controlled by a variable volume
system?
5. Island or wall configuration.
12. Is the fan noisy?
6. Multiple hoods on one fan.
13. Photos or videos of the issue/problem may be
helpful.
7. Nature of spillage (one end; all around the edges).
8. Does the smoke make it to the hood?
Kitchen Hoods • Type I and Type II
33
Replacement Parts
FILTERS
Part
Number
Filter Description
(Height x Width)
Part
Number
Description
457626
16 x 16 Aluminum Baffle Filter
850551
Light Switch Only
457628
16 x 20 Aluminum Baffle Filter
851776
Fan Switch Only
457632
20 x 16 Aluminum Baffle Filter
851777
Light Switch & Fan Switch ( 2 switches)
457634
20 x 20 Aluminum Baffle Filter
851778
Fan Switch & Heat Switch (2 switches)
457627
16 x 16 Stainless Steel Baffle Filter
851779
Exhaust, Fan & Supply Switch (2 switches)
457629
16 x 20 Stainless Steel Baffle Filter
851780
Light, Fan & Heat Switch (3 switches)
457633
20 x 16 Stainless Steel Baffle Filter
851781
Light, Exhaust, Supply Separate Switch (3 switches)
457635
20 x 20 Stainless Steel Baffle Filter
851782
Exhaust, Supply, Heat Separate Switch (3 switches)
851656
16 x 16 High Velocity Cartridge Filter
851783
Light, Exhaust, Supply, Heat Separate Switch (4 switches)
851657
16 x 20 High Velocity Cartridge Filter
851784
Fan Switch & Temper (3 position) (2 switches)
851659
20 x 16 High Velocity Cartridge Filter
851510
Light, Fans, & Temper (3 position) (3 switches)
851660
20 x 20 High Velocity Cartridge Filter
851511
Exhaust, Supply, & Temper (3 position) (3 switches)
851703
16 x 16 Grease-X-Tractor™ Aluminum Filter
851512
Light, Exhaust, Supply, & Temper (3 position) (4 switches)
851704
16 x 20 Grease-X-Tractor™ Aluminum Filter
851618
Automatic Fire Damper Test Switch
851706
20 x 16 Grease-X-Tractor™ Aluminum Filter
851707
20 x 20 Grease-X-Tractor™ Aluminum Filter
MISCELLANEOUS
851709
16 x 16 Grease-X-Tractor™ SS Filter
851710
16 x 20 Grease-X-Tractor™ SS Filter
Part
Number
851712
20 x 16 Grease-X-Tractor™ SS Filter
451131
Grease Cup
851713
20 x 20 Grease-X-Tractor™ SS Filter
453498
Glass Globe for hood lights (clear)
458763
16 x 16 Flame Gard® 1 Baffle Filter
851744
Grease Extractor Filter Removal Tool
458764
16 x 20 Flame Gard® 1 Baffle Filter
851834
Baffle Filter Removal Tool
454878
20 x 16 Flame Gard® 1 Baffle Filter
851747
High Velocity Cartridge Filter Removal Tool
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
REGISTERS
Part
Number
34
SWITCHES
Description
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
Kitchen Hoods • Type I and Type II
Description
Maintenance Log
Date ___________________Time _____________ AM/PM
Date ___________________Time _____________ AM/PM
Notes: ___________________________________________
Notes: ___________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
Date ___________________Time _____________ AM/PM
Date ___________________Time _____________ AM/PM
Notes: ___________________________________________
Notes: ___________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
Date ___________________Time _____________ AM/PM
Date ___________________Time _____________ AM/PM
Notes: ___________________________________________
Notes: ___________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
Date ___________________Time _____________ AM/PM
Date ___________________Time _____________ AM/PM
Notes: ___________________________________________
Notes: ___________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
Date ___________________Time _____________ AM/PM
Date ___________________Time _____________ AM/PM
Notes: ___________________________________________
Notes: ___________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
Date ___________________Time _____________ AM/PM
Date ___________________Time _____________ AM/PM
Notes: ___________________________________________
Notes: ___________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
_________________________________________________
Kitchen Hoods • Type I and Type II
35
Our Commitment
As a result of our commitment to continuous improvement, Accurex reserves the right to change specifications
without notice.
Specific Accurex
Greenheck
product
product
warranties
warranties
are are
located
located
on accurex.com
on greenheck.com
within within
the product
the product
area tabs
area
and
tabs
in the
andLibrary
in the
LibraryWarranties.
under
under Warranties.
P.O. Box 410 Schofield, WI 54476
Phone: 800.333.1400 • Fax: 715.241.6191
Parts: 800.355.5354 • www.accurex.com
36
476370 • Kitchen
470399
Grease Trap,
Hoods,
Rev.
Rev.
2, February
11, May 2015
2013
Copyright 2014Copyright
© Greenheck
2015Fan
© Accurex,
Corporation
LLC
Was this manual useful for you? yes no
Thank you for your participation!

* Your assessment is very important for improving the work of artificial intelligence, which forms the content of this project

Download PDF

advertising