exhaust and make-up - cadexair produits/210 hotte... · exhaust and make-up ... the grease...

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EXHAUST AND MAKE-UP

AIR SYSTEMS

FIRE

SUPPRESSION

SYSTEM

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors Bio Cleaning System

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Canada Patent No.: 2235651United States Patent No.: 6125841Europe Patent No.: 0874199

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors

Bio Cleaning System

Specifications

1Bio-VentThe Bio-Vent self-cleaning exhaust hood is equipped with GEO-VARY modular greaseextractors and a cleaning system which uses cold water and natural products to dissolveaccumulated grease. This new generation of kitchen exhaust hood, compatible with natural watertreatment methods, is used more and more often by companies and organizations concerned withthe quality of the environment. When compared to hot water wash exhaust hood, the lowercapital outlay and operating costs, combined with its unequalled performance, make Bio-Vent thebest and most economical solution for commercial kitchen exhaust hoods.

ExhaustThe quantity of air exhausted by a hood depends upon the temperature and the type of cookingequipment used. See the “Thermal currents chart”.

Lighting Two lighting methods may be used for kitchen exhaust hoods: incandescent or fluorescent lights.

Fire Suppression SystemAccording to the National Building Code (NFPA 96), exhaust hoods and cooking equipment must beprotected by a fire suppression system. In case of fire, air exhaust is maintained but make-up airsupply is interrupted. The grease extractors, the ductwork and all cooking surfaces are sprayed witha chemical extinguishing agent. Gas and electricity to the cooking equipment are interrupted andan alarm rings. Gas and electrical supply must be reconnected manually.

Control PanelThe control panel regulates the various functions of the kitchen exhaust system.1- Start/Stop the exhaust fan;2- Start/Stop the make-up air fan;3- Set the ambiant air temperature;4- Stop the make-up air supply in case of fire;5- Shut off gas and electricity to cooking equipment in case of fire;6- Activate the fire suppression system;7- Reset gas and electricity after a fire or power failure;8- Spray water in case of fire;9- Start/Stop Bio-Vent cleaning system.

The cleaning system consists in spraying water containing a bacterical culture whichtransforms oil and grease into easily absorbed elements. Available as a scented liquid, thisculture is working inside GEO-VARY grease extractors, as well as in the grease trap.

Installation & Maintenance

Stainless Steel Basic Cleaning- Tips- The Do’s- The Do Not’s

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hood above. The GEO-VARY modulargrease extractors, installed in the unit,filter and purify the air before it isexhausted. The GEO-VARY baffle allowsthe air flow to be field adjusted over eachappliance without affecting the overallefficiency of the exhaust hood. Even afterthe kitchen has been completely installed,appliances can be relocated, added, orremoved from under the exhaust hood. Asimple adjustment will fine tune theexhaust hood to provide excellent smokecapture with maximum grease extraction.The GEO-VARY process minimizesexhausted air, resulting in substantialsavings in the capital investment and

operational costs required to evacuate andmake up air in the kitchen. The modulargrease extractors can be equipped withan automatic Bio-Vent CleaningSystem. (See Bio-Vent Action PlusSystem). The residue is evacuated in afloor drain.

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors Bio Cleaning SystemModel CA-1-M-M

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LISTED

Manufactured in accordance with NFPA 96

HOOD

LISTED

HOOD

ConstructionAll stainless steel construction, 1.09 mm,(18 MSG) thick, type 304, with no. 4 finishon all exposed surfaces. Each section ofthe exhaust hood is equipped with wallmounting tabs. The bio manifold is madeof copper pipe and the spray nozzles aremade of brass.

ExhaustThe quantity of air exhausted dependsupon the type of cooking equipmentinstalled under the exhaust hood. Whenheated by the cooking surfaces, smokeand grease laden air rise towards theexhaust hood. (See Thermal CurrentsChart).

Exhaust DuctsAll exhaust ducts are installed accordingto NFPA 96. Horizontal ducts must besloped towards the exhaust duct collar toavoid any liquid accumulation.

Fire Suppresion SystemAccording to the National Building Code(NFPA 96), the use of this type of exhausthood requires a fire suppression system toprotect the exhaust ducts and cookingequipment. The system is activated byfusable links or thermal detectors locatedinside the exhaust hood. In case of fire, airexhaust is maintained but make-upair supply is interrupted. The greaseextractors are sprayed with water whilethe ductwork and all cooking surfaces aresprayed with a chemical product. Gas andelectricity to the cooking equipmentand lighting located under the hood areinterrupted and an alarm rings.

Application This shelf type exhaust hood is designedto capture, clean and evacuate hot air,smoke and grease vapours producedby cooking surfaces. Its effectivenessensures the safety, health, comfort andproductivity of kitchen staff. The exhausthood is attached to the wall, so the shelfis located approximately 800 mm(32 inches) above the cooking surface.

OperationHot air, smoke and grease vapours fromcooking surfaces rise towards the exhaust

SizeLength: _______ x Depth: 600 mm (24”), installed 800 mm (32”)above cooking surfaces.

Description CADEXAIR, Bio-Vent model CA-1-M-M, shelf type. Theexhaust hood is equipped with modular grease extractors. TheGEO-VARY baffle allows the exhaust air to be field adjustedover each appliance without affecting the overall efficiency ofthe exhaust hood. The modular grease extractors are equippedwith a Bio-Vent cleaning system. The exhaust hood is ULCapproved and built according to NFPA 96.

Construction The housing of the exhaust hood is made of # 304 stainless steel1.09 mm thick (18 MSG) with # 4 finish on apparent surfaces. Allwelded joints are polished to the original finish. Each section ofthe exhaust hood is equipped with mounting tabs. Cleaning pipeis in copper and nozzles are in brass.

PLAN


Bio Cleaning SystemModel CA-1-M-M

1

SkirtingThe space between the top of the exhaust hood and the ceilingis enclosed by stainless steel panels with the same finish asthe exhaust hood.

Work by Ventilation ContractorConnect exhaust duct collar, located on the top of the shelf, tothe exhaust system. All exhaust ductwork must be installedaccording to NFPA 96 and be sloped towards the exhaust ductcollar to avoid any liquid accumulation.

Work by Plumbing ContractorSupply and install water pipes between the control panel andeach hood.

Supply and install a stainless steel pipe from the drain outletlocated under the hood section to the floor drain.

Supply and install a drain pipe to the drain outlet located underthe control panel.

SIDE VIEW

SIZEL: ___________________________________

D: ___________________________________

H: ___________________________________

X: ___________________________________

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Weight in Kg per Meter of Lineal Hood: 57

Weight in Pounds per Foot of Lineal Hood: 38

Total Air Exhaust: __________________ L/s (CFM)

SUGGESTED SPECIFICATIONS

1 - Mounting tabs2 - Exhaust duct collar

10 - High performance grease extractor11 - Drain 50 mm (2 inches) diameter to

1200 mm (47 inches) from floor12 - Cold water connection 3/8”17 - GEO-VARY modular grease extractor93 - Wall bracket

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors Bio Cleaning SystemModel CA-1-S-M

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ConstructionAll stainless steel construction, 1.09 mm,(18 MSG) thick, type 304 with no. 4 finishon all exposed surfaces. Each sectionof the exhaust hood is equipped withmounting tabs. The bio manifold is madeof copper pipe and the spray nozzles aremade of brass.

LightingA fluorescent or incandescent lightingsystem can be installed inside the exhausthood at the plant when the unit isassembled. These units are CSAapproved for use in kitchen exhaust hood.

ExhaustThe quantity of air exhausted dependsupon the type of cooking equipmentinstalled under the exhaust hood. Whenheated by the cooking surfaces smoke andgrease laden air rise towards the exhausthood. (See Thermal Currents Chart).



ApplicationThis exhaust hood, suspended from theceiling, is designed to capture, clean andevacuate hot air, smoke and greasevapours produced by cooking surfaces. Itseffectiveness ensures the safety, health,comfort and productivity of kitchen staff.

The exhaust hood is installed two metres(six feet, six inches) above the floor andoverhangs cooking units by approximately300 mm (12 inches).

OperationHot air, smoke and grease vapours fromcooking surfaces rise towards the exhausthood above. The GEO-VARY modulargrease extractors, installed in the unit,filter and purify the air before it isexhausted. The GEO-VARY baffle allowsthe air flow to be field adjusted over eachappliance without affecting the overallefficiency of the exhaust hood. Even afterthe kitchen has been completely installed,appliances can be relocated, added, orremoved from under the exhaust hood. Asimple adjustment will fine tune theexhaust hood to provide excellent smoke

capture with maximum grease extraction.The GEO-VARY process minimizesexhausted air, resulting in substantialsavings in the capital investment andoperational costs required to evacuate andmake up air in the kitchen. The modulargrease extractors can be equipped with anautomatic Bio-Vent Cleaning System.(See Bio-Vent Action Plus System).The residue is evacuated in a floordrain.

LISTED


HOOD

LISTED

HOOD


Bio Cleaning SystemModel CA-1-S-M

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Size Length: _____ x Depth: ______ x Height: _____ , installed2 000 mm (78 inches) from the floor.

Description CADEXAIR, Bio-Vent model CA-1-S-M. The exhaust hood isequipped with modular grease extractors. The GEO-VARYbaffle allows the exhaust air to be field adjusted over eachappliance without affecting the overall efficiency of the exhausthood. The grease extractor is equipped with a Bio-VentCleaning System. The exhaust hood is approved by ULC and builtaccording to NFPA 96.

Construction The housing of the exhaust hood is made of # 304 stainlesssteel 1.09 mm (18MSG) with # 4 finish on apparent surfaces. Allwelded joints are polished to the original finish. Each section ofthe exhaust hood is equipped with mounting tabs. Cleaning pipeis in copper and nozzles are in brass.

SkirtingThe space between the top of the exhaust hood and the ceilingis closed in with stainless steel panels with the same finish asthe exhaust hood.

Lighting___ fluorescent light fixture with two tubes, vapour proof,___ watts, ___ volts, ___ phase, ___ cycles, of 1 200 mm(48 inches) in length, ___ incandescent l ight f ixtures,vapour p roof , ____ watts, ____ volts, ___ phase,____ cycles, wired to a junction box.

Work by Ventilation ContractorConnect exhaust duct collar, located on the top of the exhausthood, to the exhaust system. All exhaust ductwork must beinstalled according to NFPA 96 and be sloped towards theexhaust hood duct collar to avoid any liquid accumulation.Work by Electrical ContractorSupply and install lighting wiring to junction box on top of theexhaust hood.Work by Plumbing ContractorSupply and install water pipes between the control panel andeach hood.

Supply and install a stainless steel pipe from the drain outletlocated under the hood section to the floor drain.


SIZE

L: __________________ H: ____________________

D: __________________ X: ____________________

Total Air Exhaust: ___________________________

PLAN

SIDE VIEW

Weight in Kg per Meter of Lineal HoodDepth : 1 000 - 1 100 - 1 200 - 1 300 - 1 400 - 1 500 - 1 600 - 1 700 Kg/M: 65 70 75 80 85 90 95 100Weight in Pounds per Foot of Lineal HoodDepth: 36” - 42” - 48” - 54” - 60” - 66” - 72” - 78”Lb/Ft : 33 37 41 45 49 53 57 61

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1 - Mounting tabs2 - Exhaust duct collar7 - Junction box for lights 120 volts

10 - GEO-VARY high performance grease extractor11 - Drain 50 mm (2 inches) diameter to 2000 (78 inches)

from floor12 - Cold water connection 3/8”14 - Grease cup17 - GEO-VARY modular grease extractor80 - Sealed fluorescent light fixture 80 W - 120/1/6082 - Sealed incandescent light fixture 100 W - 120/1/60

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D

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors Bio Cleaning SystemModel CA-1-S-M-PE

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LightingA fluorescent or incandescent lightingsystem can be installed inside the exhausthood at the plant when the unit isassembled. These units are CSA approvedfor use in kitchen exhaust hood.

ExhaustThe quantity of air exhausted dependsupon the type of cooking equipmentinstalled under the exhaust hood. Whenheated by the cooking surfaces, smoke,and grease laden air rise towards theexhaust hood. (See Thermal CurrentsChart).


Make Up AirAn air supply housing, made of insulatedstainless steel is secured to the front ofthe exhaust hood. The replacement air isdiffused and directed towards the ceilingwith the use of stainless steel grills builtinto the housing. This low-projectionfeature limits air movement to the zonesurrounding the cooking equipment.


ApplicationThis exhaust hood, suspended from theceiling, is designed to capture, clean andevacuate hot air, smoke and greasevapours produced by cooking surfaces. Itseffectiveness ensures the safety, health,comfort and productivity of kitchen staff.The exhaust hood is installed two metres(six feet, six inches) above the floor andoverhangs cooking units by approximately300 mm (12 inches).

OperationHot air, smoke and grease vapours fromcooking surfaces rise towards the exhausthood above. The GEO-VARY modulargrease extractors, installed in the unit,filter and purify the air before it isexhausted. The GEO-VARY baffle allowsthe air flow to be field adjusted over eachappliance without affecting the overallefficiency of the exhaust hood. Even after

LISTED


HOOD

LISTED

HOOD

the kitchen has been completely installed,appliances can be relocated, added, orremoved from under the exhaust hood. Asimple adjustment will fine tune theexhaust hood to provide excellent smokecapture with maximum grease extraction.The GEO-VARY process minimizesexhausted air, resulting in substantialsavings in the capital investment andoperational costs required to evacuate andmake up air in the kitchen. The modulargrease extractors can be equipped with anautomatic Bio-Vent Cleaning System.(See Bio-Vent Action Plus System).The residue is evacuated in a floordrain.

Lighting___ fluorescent light fixture with two tubes, vapour proof,___ watts, ____ volts, ____ phase, ____ cycles, of 1 200 mm(48 inches) in length, ____ incandescent l ight f ixtures,vapour proof, _____ watts, ____ volts, ____ phase,____ cycles, wired to a junction box.

Work by Ventilation Contractor Connect exhaust duct collar, located on the top of the exhausthood, to the exhaust system. All exhaust ductwork must beinstalled according to NFPA 96 and be sloped towards theexhaust duct collar to avoid any liquid accumulation.

Work by Electrical Contractor Supply and install lighting wiring to junction box on top of theexhaust hood.

Work by Plumbing ContractorSupply and install water pipes between the control panel andeach hood.

Supply and install a stainless steel pipe from the drain outletlocated under the section hood to the floor drain.


SizeLength: _____ x Depth: _____ x Height: _____ , installed2 000 mm (78 inches) from the floor.

DescriptionCADEXAIR, Bio-Vent model CA-1-S-M-PE. The exhaust hood isequipped with modular grease extractors. The GEO-VARYbaffle allows the exhaust air to be field adjusted over eachappliance without affecting the overall efficiency of the exhausthood. The grease extractor is equipped with a Bio-Ventcleaning system. Stainless steel grills are built into theinsulated front housing to supply replacement air from the frontof the exhaust hood. The exhaust hood is approved by ULC andbuilt according to NFPA 96.

ConstructionThe housing of the exhaust hood is made of # 304 stainless steel1.09 mm (18 MSG) with # 4 finish on apparent surfaces. Allwelded joints are polished to the original finish. Each section ofthe exhaust hood is equipped with mounting tabs. Cleaning pipeis in copper and nozzles are in brass.

SkirtingThe space between the top of the exhaust hood and the ceilingis enclosed by stainless steel panels with the same finish as theexhaust hood.

1

Weight in Kg per Meter of Lineal HoodDepth: 1 000 - 1 100 - 1 200 - 1 300 - 1 400 - 1 500 -1 600 - 1 700 Kg/M: 100 105 110 115 120 125 130 135Weight in Pounds per Foot of Lineal HoodDepth: 36” - 42” - 48” - 54” - 60” - 66” - 72” - 78”Lb/Ft: 67 71 75 79 83 87 91 95

Size X: ________________ L: ____________________

__________________ H: ____________________Y: ________________ P: ____________________Total Air Exhaust: _____________________________

SIDE VIEW

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Bio Cleaning SystemModel CA-1-S-M-PE


12 - Cold water connection 3/8”17 - GEO-VARY modular grease extractor20 - Supply duct collar - 50 mm (2 inches) high22 - Insulation - 25 mm (1 inch) tick23 - Integrated stainless grill80 - Sealed fluorescent light fixture 80 W - 120/1/6082 - Sealed incandescent light fixture 100 W - 120/1/60


10 - GEO-VARY high performance grease extractor11 - Drain 50 mm (2 inches) diameter

to 2000 mm (78 inches) from floor

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D

PLAN

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors Bio Cleaning SystemModel CA-1-W-M

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LightingA fluorescent or incandescent lightingsystem can be installed inside the exhausthood at the plant when the unit isassembled. These units are CSA approvedfor use in kitchen exhaust hood.

ExhaustThe quantity of air exhausted by anexhaust hood depends upon the type ofcooking equipment installed under theexhaust hood. When heated by cookingsurfaces, smoke and grease laden air risetowards the exhaust hood. (See theThermal Currents Chart).



ApplicationThis exhaust hood, suspended from theceiling, is designed to capture, clean andevacuate hot air, smoke and greasevapours produced by cooking surfaces. Itseffectiveness ensures the safety, health,comfort and productivity of kitchen staff.

The exhaust hood is installed two metres(six feet, six inches) above the floor andoverhangs cooking units by approximately300 mm (12 inches).

OperationHot air, smoke and grease vapours fromcooking surfaces rise towards the exhausthood above. The GEO-VARY modulargrease extractors, installed in the unit,filter and purify the air before it isexhausted. The GEO-VARY baffle allowsthe air flow to be field adjusted over eachappliance without affecting the overallefficiency of the exhaust hood. Even afterthe kitchen has been completely installed,appliances can be relocated, added, orremoved from under the exhaust hood. Asimple adjustment will fine tune theexhaust hood to provide excellent smokecapture with maximum grease extraction.The GEO-VARY process minimizesexhausted air, resulting in substantialsavings in the capital investment and

operational costs required to evacuate andmake up air in the kitchen. The modulargrease extractors can be equipped with anautomatic Bio-Vent Cleaning System.(See Bio-Vent Action Plus System).The residue is evacuated in a floordrain.

LISTED


HOOD

LISTED

HOOD


Bio Cleaning SystemModel CA-1-W-M

1

Weight in Kg per Metre of Lineal HoodDepth: 2 000 - 2 200 - 2 400 - 2 600 - 2 800 - 3 000 - 3 200 Kg/M : 120 130 140 150 160 170 180Weight in Pounds per Foot of Lineal HoodDepth: 78” - 84” - 90” - 96” - 102” - 108” - 114” - 120”Lb/Ft : 80 85 90 95 100 105 110 115

SIZE

L: ________________ D: ___________________

H: _______________ X: ___________________

SizeLength: _____ x Depth: ______ x Height: _____ , installed2 000 mm (78 inches) from the floor.

Description CADEXAIR, Bio-Vent model CA-1-W-M. The exhaust hood isequipped with modular grease extractors. The GEO-VARYbaffle allows the exhaust air to be field adjusted over eachappliance without affecting the overall efficiency of the exhausthood. The grease extractor is equipped with a Bio-Ventcleaning system. The exhaust hood is approved by ULC and builtaccording to NFPA 96.

ConstructionThe housing of the exhaust hood is made of # 304 stainless steel1.09 mm (18 MSG) with # 4 finish on apparent surfaces. Allwelded joints are polished to the original finish. Each section ofthe exhaust hood is equipped with mounting tabs. Cleaning pipeis in copper and nozzles are in brass.

SkirtingThe space between the top of the exhaust hood and the ceilingis enclosed by stainless steel panels with the same finish as theexhaust hood.

Lighting ____ fluorescent light fixture with two tubes, vapour proof,____ watts, ____ volts, ____ phase, ____ cycles, of1 200 mm (48 inches) in length, _____ incandescent l ightf ix tures , vapour proof , _____ watts, _____ volts,____ phase, ____ cycles, wired to a junction box.

Work by Ventilation ContractorConnect exhaust duct collar, located on the top of the exhausthood, to the exhaust duct system. All exhaust ductwork mustbe installed according to NFPA 96 and be sloped towards theexhaust hood duct collar to avoid any liquid accumulation.Work by Electrical Contractor Supply and install lighting wiring to junction box on top of theexhaust hood.Work by Plumbing Contractor Supply and install water pipes between the control panel andeach hood.





to 2000 mm (78 inches) from floor


12 - Cold water connection 3/8”17 - GEO-VARY modular grease extractor80 - Sealed fluorescent light fixture 80 W - 120/1/6082 - Sealed incandescent light fixture 100 W - 120/1/6090 - Mechanical joint for shipment

SIDE VIEW

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D

D

PLAN

L

Bio-Vent® Exhaust Hoodwith Modular Grease Extractors Bio Cleaning SystemModel CA-1-W-M-PE

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ConstructionAll stainless steel construction, 1.09 mm,(18 MSG) thick, type 304 with no. 4 finishon all exposed surfaces. Each section ofthe exhaust hood is equipped withmounting tabs. The bio manifold is madeof copper pipe and the spray nozzles aremade of brass.

LightingA fluorescent or incandescent lightingsystem can be installed inside the exhausthood at the plant when the unit isassembled. These units are CSAapproved for use in kitchen ventilators.

ExhaustThe quantity of air exhausted by a exhausthood depends upon the type of cookingequipment installed under the exhausthood. When heated by the cookingsurfaces, smoke and grease laden air risetowards the exhaust ventilator. (SeeThermal Currents Chart).

Exhaust ductsAll exhaust ducts are installed accordingto NFPA 96. Horizontal ducts must besloped towards the exhaust duct collar toavoid any liquid accumulation.

Make Up AirAn air supply housing, made of insulatedstainless steel is secured to the front ofthe exhaust hood. The replacement air isdiffused and directed towards the ceilingwith the use of stainless steel grills builtinto the housing. This low-projectionfeature limits air movement to the zonesurrounding the cooking equipment.


ApplicationThis exhaust hood, suspended from theceiling, is designed to capture, clean andevacuate hot air, smoke and greasevapours produced by cooking surfaces. Itseffectiveness ensures the safety, health,comfort and productivity of kitchen staff.The exhaust hood is installed two metres(six feet, six inches) above the floor andoverhangs cooking units by approximately300 mm (12 inches).

OperationHot air, smoke and grease vapours fromcooking surfaces rise towards the exhausthood above. The GEO-VARY modulargrease extractors, installed in the unit,filter and purify the air before it isexhausted. The GEO-VARY baffle allowsthe air flow to be field adjusted over eachappliance without affecting the overallefficiency of the exhaust hood. Even afterthe kitchen has been completely installed,appliances can be relocated, added, or

removed from under the exhaust hood. Asimple adjustment will fine tune theexhaust hood to provide excellent smokecapture with maximum grease extraction.The GEO-VARY process minimizesexhausted air, resulting in substantialsavings in the capital investment andoperational costs required to evacuateand make up air in the kitchen. Themodular grease extractors can beequipped with an automatic Bio-VentCleaning System . (See Bio-VentAction Plus System). The residue isevacuated in a floor drain.

LISTED


HOOD

LISTED

HOOD

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SizeLength: ______ x Depth: _____ x Height: _____ , installed2 000 mm (78 inches) from the floor. DescriptionCADEXAIR, Bio-Vent model CA-1-W-M-PE. The exhaust hood isequipped with modular grease extractors. The GEO-VARYbaffle allows the exhaust air to be field adjusted over eachappliance without affecting the overall efficiency of the exhausthood. The grease extractor is equipped with a Bio-VentCleaning System. Stainless steel grills are built into theinsulated front housing to supply replacement air from bothfronts of the exhaust hood. The exhaust hood is ULC approvedand built according to NFPA 96.ConstructionThe housing of the exhaust hood is made of # 304 stainless steel1.09 mm (18 MSG) with # 4 finish on apparent surfaces. Allwelded joints are polished to the original finish. Each section ofthe exhaust hood is equipped with mounting tabs. Cleaning pipeis in copper and nozzles are in brass.SkirtingThe space between the top of the exhaust hood and the ceilingis enclosed by stainless steel panels with the same finish as theexhaust hood.


Bio Cleaning SystemModel CA-1-W-M-PE

1

Weight in Kg per Metre of Lineal HoodDepth: 2 000 - 2 200 - 2 400 - 2 600 - 2 800 - 3 000 - 3 200 Kg/M: 190 200 210 220 230 240 250Weight in Pounds per Foot of Lineal HoodDepth: 78” - 84” - 90” - 96” - 102” - 108” - 114” - 120”Lb/Ft 125 130 135 140 145 150 155 160

Size L: ____________________ D: _________________H: ___________________ X: _________________Y: ___________________ Z: _________________Total Air Exhaust: _____________________________


17 - GEO-VARY modular grease extractor20 - Supply duct collar – 50 mm (2 inches) high22 - Insulation – 25 mm (1 inch) thick23 - Integrated stainless steel grill80 - Sealed fluorescent light fixture 80 W – 120/1/6082 - Sealed incandescent light fixture 100 W - 120/1/6090 - Mechanical joint for shipment

PLAN

SIDE VIEW

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Lighting____ fluorescent light fixture with two tubes, vapour proof,____ watts, _____ volts, _____ phase, _____ cycles, of1 200 mm (48 inches) in length, _____ incandescent l ightf ixtures, vapour proof, _____ watts, ______ volts,_____ phase, _____ cycles, wired to a junction box.

Work by Ventilation Contractor Connect exhaust duct collar, located on the top of the exhausthood, to the exhaust system. All exhaust ductwork must beinstalled according to NFPA 96 and be sloped towards theexhaust duct collar to avoid any liquid accumulation.Work by Electrical Contractor Supply and install lighting wiring to junction box on top of theexhaust hood.

Work by Plumbing Contractor Supply and install water pipes between the control panel andeach hood.





to 2000 mm (78 inches) from floor12 - Cold water connection 3/8”

D

1 Exhaust duct collar sizes are based on a velocity of 9 metres persecond (1700 fpm).

2 Make-up air duct collar sizes are based on a velocity of 5 metresper second (1000 fmp).

Static pressure at the exhaust duct collar (B) is 30 mm (1.2 inch)of water column or 300 Pa.

Static pressure at the make-up air duct collar (C) is 10 mm (0.4 inch) of water column or 100 Pa.

Air Volume Chart “S”

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Exhaust Opening

Exhaust flow rate x length of extractor

CFM Opening m3/h L/s Opening

500 10” x 5” 720 200 250 x 110600 10” x 6” 900 250 250 x 130700 10” x 7” 1080 300 250 x 150800 10” x 7.5” 1260 350 250 x 180900 10” x 8” 1440 400 250 x 200

1000 10” x 9” 1620 450 250 x 2301100 10” x 10” 1800 500 250 x 2501200 10” x 11” 1980 550 250 x 2801300 10” x 12” 2160 600 250 x 3001400 10” x 13” 2340 650 250 x 3301500 10” x 14” 2520 700 250 x 3601600 10” x 15” 2700 750 250 x 3801700 10” x 16” 2880 800 250 x 4001800 10” x 17” 3060 850 250 x 4301900 10” x 18” 3240 900 250 x 4602000 10” x 19” 3420 950 250 x 4802100 10” x 20” 3600 1000 250 x 5102200 10” x 21” 3780 1050 250 x 5402300 10” x 22” 3960 1100 250 x 5702400 10” x 23” 4140 1150 250 x 6002500 10” x 24” 4320 1200 250 x 6202600 10” x 25” 4500 1250 250 x 6502700 10” x 26” 4680 1300 250 x 6802800 10” x 27” 4860 1350 250 x 7102900 10” x 28” 5040 1400 250 x 7403000 10” x 30” 5220 1450 250 x 7703100 10” x 31” 5400 1500 250 x 8103200 10” x 32” 5580 1550 250 x 8403300 10” x 33” 5760 1600 250 x 8703400 10” x 34” 5940 1650 250 x 9003500 10” x 35” 6120 1700 250 x 9303600 10” x 36” 6300 1750 250 x 9603700 10” x 37” 6480 1800 250 x 9903800 10” x 38” 6660 1850 250 x 10203900 10” x 39” 6840 1900 250 x 10404000 10” x 40” 7200 1950 250 x1120

Make-up Air OpeningMaximum air throw: 1.5 M (5 ft)

Make-up air volume based on 80% of exhaust volume

CFM Opening m3/h L/s Opening(1) 400 (1) 8” x 11” (1) 576 (1) 160 (1) 200 x 250(1) 480 (1) 8” x 13” (1) 720 (1) 200 (1) 200 x 300(1) 560 (1) 8” x 15” (1) 864 (1) 240 (1) 200 x 340(1) 640 (1) 8” x 16” (1) 1008 (1) 280 (1) 200 x 400(1) 720 (1) 8” x 18” (1) 1152 (1) 320 (1) 200 x 440(1) 800 (1) 8” x 19” (1) 1296 (1) 360 (1) 200 x 480(1) 880 (1) 8” x 21” (1) 1440 (1) 400 (1) 200 x 520(1) 960 (1) 8” x 23” (1) 1584 (1) 440 (1) 200 x 560(1) 1040 (1) 8” x 25” (1) 1728 (1) 480 (1) 200 x 610(1) 1120 (1) 8” x 26” (1) 1872 (1) 520 (1) 200 x 650(1) 1200 (1) 8” x 27” (1) 2016 (1) 560 (1) 200 x 690(1) 1280 (1) 8” x 29” (1) 2160 (1) 600 (1) 200 x 740(1) 1360 (1) 8” x 31” (1) 2304 (1) 640 (1) 200 x 780(1) 1440 (1) 8” x 32” (1) 2448 (1) 680 (1) 200 x 820(2) 760 (2) 8” x 18” (2) 1296 (2) 360 (2) 200 x 480(2) 800 (2) 8” x 19” (2) 1368 (2) 380 (2) 200 x 500(2) 840 (2) 8” x 20” (2) 1440 (2) 400 (2) 200 x 520(2) 880 (2) 8” x 21” (2) 1512 (2) 420 (2) 200 x 540(2) 920 (2) 8” x 22” (2) 1584 (2) 440 (2) 200 x 560(2) 960 (2) 8” x 23” (2) 1728 (2) 460 (2) 200 x 590(2) 1000 (2) 8” x 24” (2) 1800 (2) 480 (2) 200 x 610(2) 1040 (2) 8” x 25” (2) 1872 (2) 500 (2) 200 x 630(2) 1080 (2) 8” x 25.5” (2) 1944 (2) 520 (2) 200 x 650(2) 1120 (2) 8” x 26” (2) 2016 (2) 540 (2) 200 x 670(2) 1160 (2) 8” x 26.5” (2) 2088 (2) 560 (2) 200 x 690(2) 1200 (2) 8” x 27” (2) 2160 (2) 580 (2) 200 x 720(2) 1240 (2) 8” x 28” (2) 2232 (2) 600 (2) 200 x 740(2) 1280 (2) 8” x 29” (2) 2304 (20 620 (2) 200 x 760(2) 1320 (2) 8” x 30” (2) 2376 (2) 640 (2) 200 x 780(2) 1360 (2) 8” x 31” (2) 2448 (2) 660 (2) 200 x 800(2) 1400 (2) 8” x 32” (2) 2520 (2) 680 (2) 200 x 820(2) 1440 (2) 8” x 32.5” (2) 2592 (2) 700 (2) 200 x 840(2) 1480 (2) 8” x 33” (2) 2664 (2) 720 (2) 200 x 860(2) 1520 (2) 8” x 33.5” (2) 2736 (2) 740 (2) 200 x 880(2) 1560 (2) 8” x 34” (2) 2808 (2) 760 (2) 200 x 900(2) 1600 (2) 8” x 35” (2) 2880 (2) 780 (2) 200 x 920

EXHAUST FLOW RATESee Thermal Currents Chart

COOKING EXHAUST FLOW RATE EXHAUST FLOW RATE IN EXHAUST FLOW RATE IN GREASE EXTRACTOREQUIPMENT IN CFM/FT L/s PER METRE m3/h PER METRE ADJUSTMENT IN mm

Very light (ovens) 130 200 720 1Light, Electric (counter equipment) 160 250 900 2Light, Gas (counter equipment) 195 300 1080 3Medium, Electric (restaurants) 225 350 1260 4Medium, Gas (restaurants) 260 400 1440 4Heavy Duty, Electric (hotels, institutions) 290 450 1620 5Heavy Duty, Gas (hotels, institutions) 325 500 1800 5Very Heavy Duty, Electric (charbroiler) 355 550 1980 6Very Heavy Duty, Gas (charbroiler) 390 600 2160 6

A

B

AC

1 1 2 2

1 Exhaust duct collar sizes are based on a velocity of 9 metres persecond (1700 fpm).

2 Make-up air duct collar sizes are based on a velocity of 5 metresper second (1000 fmp).

Static pressure at the exhaust duct collar (B) is 30 mm (1.2 inch)of water column or 300 Pa.

Static pressure at the make-up air duct collar (C) is 10 mm (0.4 inch) of water column or 100 Pa.

Air VolumeChart “W” 2

Exhaust Opening

Exhaust flow rate + x length of extractor

CFM Opening m3/h L/s Opening

1000 16” x 6” 1800 500 400 x 1601200 16” x 7” 2160 600 400 x 2001400 16” x 8.5” 2520 700 400 x 2301600 16” x 9.5” 2880 800 400 x 2501800 16” x 11” 3240 900 400 x 2802000 16” x 12” 3600 1000 400 x 3202200 16” x 13” 3960 1100 400 x 3502400 16” x 14” 4320 1200 400 x 3802600 16” x 15” 4680 1300 400 x 4002800 16” x 16” 5040 1400 400 x 4303000 16” x 17” 5400 1500 400 x 4503200 16” x 18” 5760 1600 400 x 5003400 16” x 19” 6120 1700 400 x 5303600 16” x 21” 6480 1800 400 x 5603800 16” x 22” 6840 1900 400 x 5904000 16” x 23” 7200 2000 400 x 6204200 16” x 24” 7560 2100 400 x 6604400 16” x 26” 7920 2200 400 x 7004600 16” x 27” 8280 2300 400 x7304800 16” x 28” 8640 2400 400 x7605000 16” x 29” 9000 2500 400 x7905200 16” x 30” 9360 2600 400 x 8305400 16” x 32” 9720 2700 400 x 8605600 16” x 33” 10080 2800 400 x 8905800 16” x 34” 10440 2900 400 x 9206000 16” x 36” 10800 3000 400 x 9606200 16” x 37” 11160 3100 400 x 9906400 16” x 38” 11520 3200 400 x 10206600 16” x 40” 11880 3300 400 x 10706800 16” x 41” 12240 3400 400 x 11207000 16” x 42” 12600 3500 400 x 11507200 16” x 44” 12960 3600 400 x 12007400 16” x 45” 13320 3700 400 x 12407600 16” x 46” 13680 3800 400 x 12707800 16” x 48” 14040 3900 400 x 13108000 16” x 50” 14400 4000 400 x 1340

Make-up Air OpeningMaximum air throw: 1.5 M (5 ft)

Make-up air volume based on 80% of exhaust volume

CFM Opening m3/h L/s Opening(1) 400 (1) 8” x 11” (1) 576 (1) 160 (1) 200 x 250(1) 480 (1) 8” x 13” (1) 720 (1) 200 (1) 200 x 300(1) 560 (1) 8” x 15” (1) 864 (1) 240 (1) 200 x 340(1) 640 (1) 8” x 16” (1) 1008 (1) 280 (1) 200 x 400(1) 720 (1) 8” x 18” (1) 1152 (1) 320 (1) 200 x 440(1) 800 (1) 8” x 19” (1) 1296 (1) 360 (1) 200 x 480(1) 880 (1) 8” x 21” (1) 1440 (1) 400 (1) 200 x 520(1) 960 (1) 8” x 23” (1) 1584 (1) 440 (1) 200 x 560(1) 1040 (1) 8” x 25” (1) 1728 (1) 480 (1) 200 x 610(1) 1120 (1) 8” x 26” (1) 1872 (1) 520 (1) 200 x 650(1) 1200 (1) 8” x 27” (1) 2016 (1) 560 (1) 200 x 690(1) 1280 (1) 8” x 29” (1) 2160 (1) 600 (1) 200 x 740(1) 1360 (1) 8” x 31” (1) 2304 (1) 640 (1) 200 x 780(1) 1440 (1) 8” x 32” (1) 2448 (1) 680 (1) 200 x 820(2) 760 (2) 8” x 18” (2) 1296 (2) 360 (2) 200 x 480(2) 800 (2) 8” x 19” (2) 1368 (2) 380 (2) 200 x 500(2) 840 (2) 8” x 20” (2) 1440 (2) 400 (2) 200 x 520(2) 880 (2) 8” x 21” (2) 1512 (2) 420 (2) 200 x 540(2) 920 (2) 8” x 22” (2) 1584 (2) 440 (2) 200 x 560(2) 960 (2) 8” x 23” (2) 1728 (2) 460 (2) 200 x 590(2) 1000 (2) 8” x 24” (2) 1800 (2) 480 (2) 200 x 610(2) 1040 (2) 8” x 25” (2) 1872 (2) 500 (2) 200 x 630(2) 1080 (2) 8” x 25.5” (2) 1944 (2) 520 (2) 200 x 650(2) 1120 (2) 8” x 26” (2) 2016 (2) 540 (2) 200 x 670(2) 1160 (2) 8” x 26.5” (2) 2088 (2) 560 (2) 200 x 690(2) 1200 (2) 8” x 27” (2) 2160 (2) 580 (2) 200 x 720(2) 1240 (2) 8” x 28” (2) 2232 (2) 600 (2) 200 x 740(2) 1280 (2) 8” x 29” (2) 2304 (20 620 (2) 200 x 760(2) 1320 (2) 8” x 30” (2) 2376 (2) 640 (2) 200 x 780(2) 1360 (2) 8” x 31” (2) 2448 (2) 660 (2) 200 x 800(2) 1400 (2) 8” x 32” (2) 2520 (2) 680 (2) 200 x 820(2) 1440 (2) 8” x 32.5” (2) 2592 (2) 700 (2) 200 x 840(2) 1480 (2) 8” x 33” (2) 2664 (2) 720 (2) 200 x 860(2) 1520 (2) 8” x 33.5” (2) 2736 (2) 740 (2) 200 x 880(2) 1560 (2) 8” x 34” (2) 2808 (2) 760 (2) 200 x 900(2) 1600 (2) 8” x 35” (2) 2880 (2) 780 (2) 200 x 920

EXHAUST FLOW RATESee Thermal Currents Chart

COOKING EXHAUST FLOW RATE EXHAUST FLOW RATE IN EXHAUST FLOW RATE IN GREASE EXTRACTOREQUIPMENT IN CFM/FT L/s PER METRE m3/h PER METRE ADJUSTMENT IN mm

Very light (ovens) 130 200 720 1Light, Electric (counter equipment) 160 250 900 2Light, Gas (counter equipment) 195 300 1080 3Medium, Electric (restaurants) 225 350 1260 4Medium, Gas (restaurants) 260 400 1440 4Heavy Duty, Electric (hotels, institutions) 290 450 1620 5Heavy Duty, Gas (hotels, institutions) 325 500 1800 5Very Heavy Duty, Electric (charbroiler) 355 550 1980 6Very Heavy Duty, Gas (charbroiler) 390 600 2160 6

A

B

AC

15

1 1 2 2

A

16

Thermal Currents Chart

The air exhaust volume for a kitchen exhaust hood must correspond to the volume of air (Thermal Current) produced by cooking equipment.

THERMAL CURRENTSType ELECTRICAL GAS

of cookingequipment

WarmerSandwich UnitSteamerOvenClosed RoasterCountertop Hot PlateKettleFryer (counter style)Braising PanOpen RoasterSalamanderRange (restaurant type)Fryer (floor type)GriddleHeavy Duty RangeHot Top RangeUpright BroilerCharcoal BroilerWokHeavy Duty Charcoal BroilerMesquite Charcoal Broiler

160 576 100 190 684 125175 630 115 210 726 135190 684 125 230 828 150200 720 130 240 864 155200 720 130 240 864 155220 792 140 265 954 175260 936 170 310 1116 200265 954 175 320 1152 210300 1080 195 360 1296 235320 1152 205 385 1386 250160 576 100 190 684 125325 1170 210 390 1404 250330 1188 215 395 1422 255375 1350 240 450 1620 290425 1530 275 510 1836 330435 1566 280 520 1872 335500 1800 325 600 2160 390550 1980 355 660 2376 425475 1710 310 570 2052 370650 2340 420 680 2808 505

- - - 790 2844 510

L/s per m3/h per CFM L/s per M3/h per CFMlineal lineal per lineal lineal lineal per linealmetre metre foot metre metre foot

EXHAUST PERFORMANCE

1- The minimum air speed in exhaust duct is 2.54 M/s (500 feet per minute).

2- A kitchen exhaust hood must exhaust a sufficient air volume to capture the thermal current produced by cooking equipment.

3- Generally, a kitchen exhaust hood must overhang cooking equipment by approximately 300 mm (12 inches) on all sides that are not installed against a wall.

2

How to CalculateExhaust Air Volume 2

TYPE OF COOKING WIDTH OF THERMAL CURRENT EXHAUSTEQUIPMENT EQUIPMENT AS PER CHART AIR VOLUME

LEFT SECTIONFEET METRE

C.F.M. L/s per m3/h perC.F.M. L/s M3/h2500 (8’ x 3”) PER FOOT METRE METRE

A SALAMANDER3 0.9 100 160 576 300 144 518.4ELECTRIC

B RESTAURANT RANGE 3 0.9 210 325 1170 630 292.5 1053ELECTRIC

C GRIDDLE 2 0.6 240 375 1350 480 225 810ELECTRIC

D CHARCOAL BROILER 2 0.6 425 660 2376 850 396 1425.6GAS

2260 1057.5 3807

1808 846 3045.6

10” x 22” 250 x 540 250 x 540

(2) 8” x 22” (2) 200 x 540 (2) 200 x 540

TYPE OF COOKING WIDTH OF THERMAL CURRENT EXHAUSTEQUIPMENT EQUIPMENT AS PER CHART AIR VOLUMELEFT SECTION

FEET METREC.F.M. L/s per M3/h per

C.F.M. L/s M3/h2500 (8’ x 3”) PER FOOT METRE METRE

E GAS FRYER 1.5 0.4 255 395 1422 382.5 158 568.8

F GAS OVEN 2.5 0.75 155 240 864 387.5 180 648

G GAS KETTLE 2 0.6 200 310 1116 400 186 669.6

1170 524 1886.4

936 419.2 1509.110” x 11” 250 x 270 250 x 270

8” x 22” 200 x 540 200 x 540

EXHAUST AIR VOLUME THROUGH RIGHT SECTION:

MAKE-UP AIR VOLUME THROUGH RIGHT SECTION (80% OF EXHAUST VOLUME):

SIZE OF EXHAUST DUCT COLLAR:

SIZE OF MAKE-UP AIR DUCT COLLAR:

EXHAUST AIR VOLUME THROUGH LEFT SECTION:

MAKE-UP AIR VOLUME THROUGH LEFT SECTION (80% OF EXHAUST VOLUME):

SIZE OF EXHAUST DUCT COLLAR:

SIZE OF MAKE-UP AIR DUCT COLLARS:

17

(LEFT SECTION) (RIGHT SECTION)

FluorescentLighting

18

3

LISTED

HOOD

LISTED

HOOD

DescriptionThis light fixture is designed to resist grease, vapour andambiant temperatures usually encountered under commercialkitchen exhaust hoods.

ConstructionStainless steel fluorescent casing and painted steel ballast box.Tempered glass mounted on a stainless steel frame with siliconegasket.

QuantityOne 1200 mm (48”) fluorescent fixture is sufficient for a 3 metrelong (120”) section of exhaust hood.

TECHNICAL CHART

OVERALL LENGTH CUT OUT ELECTRICAL WEIGHTMM INCHES MM INCHES VOLTS WATTS Kg Pounds1295 51 1250 49 1/4 120 80 9 20985 38 3/4 942 37 120 60 7 15680 26 3/4 637 25 120 40 5 11

PLAN VIEW

FRONT VIEW

END VIEW

Tempered glass with stainless steel frame

Gasket between fixture cover and casing

Overall length

Cut out

Top of exhaust ventilator

IncandescentLighting 3

DescriptionThis light fixture is designed to resist grease, vapour andambiant temperatures usually encountered under commercialkitchen exhaust hoods.

Construction- Extruded aluminum, satin finish;- Porcelain socket;- Silicone gasket;- Glass globe covered with clear thermal plastic.

ELECTRICAL

VOLTS WATTS

120 100

PARTS NUMBER DESCRIPTION WEIGHTKg Pounds

61801G00003 LIGHT CASING 0.6 1.3

61801000004 PLASTIC GLOBE 0.5 1.1

QuantityOne 100 watt light fixture is sufficient for a 2 metre long (78”)section of exhaust hood.

SIDE VIEWPLAN

19

LISTED

HOOD

LISTED

HOOD

Fire Suppression Systemwith Electrical Detectionfor Bio-Vent®

20

4

BY PLUMBING CONTRACTOR

BY ELECTRICAL CONTRACTOR (2 WIRES, NO. 14)

INSTALLED INACCORDANCE

WITHNNFFPPAA 9966

Legend

ELECTRICAL 120-1-60, 10 AMPERES (FIRE)

ELECTRICAL 120-1-60, 15 AMPERES(CONTROL AND LIGHTING SYSTEM)

WIRING TO MAGNETIC STARTER OF THEEXHAUST FAN MOTOR (DRY CONTACT)

WIRING TO MAGNETIC STARTER OF THE MAKE-UP AIR SUPPLY FAN MOTOR (DRY CONTACT)

WIRING 24 VDC TO FIRE PULL STATION

WIRING 24 VDC TO DETECTION CIRCUIT

WIRING TO MAGNETIC CONTACTORS OF COOKING EQUIPMENT (DRY CONTACT)

WIRING 24 VDC TO FIRE EXTINGUISHER

WIRING TO BUILDING ALARM SYSTEM

WIRING TO HOOD LIGHTING SYSTEM

WIRING TO BUILDING ANNOUNCIATION PANEL

WIRING TO SOLENOID GAS VALVE

EEXXHHAAUUSSTT HHOOOODD

CONTROLPANEL

FFIIRREEEEXXTTIINNGGUUIISSHHEERR

GAS

EXHAUST DUCT COLLAR

JUNCTION BOX (LIGHTING)

JUNCTION BOX (DETECTION)

DRAIN OUTLET

DRAIN OUTLET 1”

GREASE EXTRACTOR

AUTOMATIC EXTINGUISHER

MANUAL FIRE PULL STATION

ELECTRICAL GAS SHUT OFF VALVE BYCADEXAIR, INSTALLED BY PLUMBER

EXTINGUISHER NOZZLE

PIPING BY CADEXAIR

COLD WATER INLET

FUNNEL FLOOR DRAIN

STAINLESS STEEL DRAIN PIPE

DISPLAY

2

7

8

11

15

19

30

31

32

35

38

40

45

47

60

99

100

101

102

103

104

106

107

109

110

113

114

Suggested Specifications

The fire suppression system, with a capacity of ______ flow points, is an integral part of the exhaust hood. The systemis activated either manually or automatically by the fire detectors located inside the exhaust hood. In case of fire, themake-up air supply is interrupted and the exhaust continues. All grease extractors are sprayed with water while allcooking surfaces and the exhaust ducts are sprayed with a chemical extinguishing agent. All energy sources (gas andelectricity) to the equipment under the exhaust hood are cut off and the alarm signal is activated. After a fire or a powerfailure, the gas and electricity are restored by pressing the reset button located inside the control panel. The controlpanel is fully monitored and includes: alarm output, ground fault, monitoring circuitry, battery connection, detectioncircuits, discharge signal, manual release and battery voltage.

The system shall operate to the satisfaction of the owner. Products must meet UL, CSA and NFPA 17A and 12 standards.The supplier must demonstrate the proper functioning of the system. All accessories required for a perfectly functioningsystem will be installed, including the chrome-plated piping under the exhaust hood.

All holes required in walls, floor and ceiling to install the system will be made by the installer. The installer willcoordinate his work with the general contractor to prevent damage to building materials in the walls, floor and ceiling.

Electrical WorkThe electrical contractor shall supply and install magnetic contactors to cut power to the cooking equipment under theexhaust hoods. He shall also wire and connect to these contactors and the gas solenoid valve, the exhaust hood controlpanel, the detection circuits, the fire pull stations and the alarm/power failure contactors.

Plumbing WorkThe plumbing contractor shall install the gas cut-off valve (supplied by the exhaust hood manufacturer) according tomanufacturer’s recommendations and according to CGA standards under Article 3.20.2.

4Fire Suppression System

with Electrical Fire Detection for Bio-Vent®

Temperature of Detectors

Installed inside the duct collars:

2300 C Recommended temperature1800 C Maximum temperature before

activation

Installed above the cooking equipment:

3150 C Recommended temperature2600 C Maximum temperature before

activation

System CapacityThe tanks containing the fire suppressionliquid come in several sizes and can becombined to create systems with differentcapacities.

NUMBER OF TANKFLOW POINTS COMBINATIONS

1 - 5 1.5 gallon6 - 11 3.0 gallons12 - 16 1.5 + 3.0 gallons17 - 22 3.0 + 3.0 gallons23 - 27 1.5 + 3.0 + 3.0 gallons28 - 33 3.0 + 3.0 + 3.0 gallons

21

22

4Fire Suppression Systemwith Mechanical Fire Detectionfor Bio-Vent®

BY PLUMBING CONTRACTOR

BY ELECTRICAL CONTRACTOR(2 WIRES, NO. 14)

INSTALLED INACCORDANCE

WITHNNFFPPAA 9966

Legend

EXHAUST DUCT COLLAR

JUNCTION BOX (LIGHTING)

DRAIN OUTLET

DRAIN OUTLET 1”

GREASE EXTRACTOR

AUTOMATIC EXTINGUISHER

MANUAL PULL STATION

MECHANICAL GAS SHUT OFF BYCADEXAIR, INSTALLED BY PLUMBER

EXTINGUISHER NOZZLE

PIPING BY CADEXAIR

COLD WATER INLET

FUNNEL FLOOR DRAIN

STAINLESS STEEL DRAIN PIPE

DISPLAY

ELECTRICAL SUPPLY 120-1-60, 15 AMPERES

WIRING TO MAGNETIC STARTER OF THEEXHAUST FAN MOTOR (DRY CONTACT)

WIRING TO MAGNETIC STARTER OF THE MAKE-UP AIR SUPPLY FAN MOTOR (DRY CONTACT)

WIRING TO MAGNETIC CONTACTORS OFCOOKING EQUIPMENT (DRY CONTACT)

WIRING TO FIRE EXTINGUISHER (N.C. CONTACT)

WIRING TO BUILDING ALARM SYSTEM

WIRING TO HOOD LIGHTING SYSTEM

GAS

FFIIRREEEEXXTTIINNGGUUIISSHHEERR

EEXXHHAAUUSSTT HHOOOODD

100

101

102

106

107

109

110

2

7

11

15

19

30

31

32

35

38

40

45

47

60

CONTROL PANEL

4Fire Suppression System withMechanical Fire Detection for

Bio-Vent®

System CapacityThe tanks containing the fire suppressionliquid come in several sizes and can becombined to create systems with differentcapacities.

NUMBER OF TANKFLOW POINTS COMBINATIONS

1 - 5 1.5 gallon6 - 11 3.0 gallons12 - 16 1.5 + 3.0 gallons17 - 22 3.0 + 3.0 gallons23 - 27 1.5 + 3.0 + 3.0 gallons28 - 33 3.0 + 3.0 + 3.0 gallons

Suggested Specifications

The fire suppression system, with a capacity of ______ flow points, is an integral part of the exhaust hood. The systemis activated either manually or automatically by the fire detectors located inside the exhaust hood. In case of fire, themake-up air supply is interrupted and the exhaust continues. All grease extractors are sprayed with water while allcooking surfaces and the exhaust ducts are sprayed with a chemical extinguishing agent. All energy sources (gas andelectricity) to the equipment under the exhaust hood are cut off and the alarm signal is activated. After a fire or a powerfailure, the gas and electrical feeds are restored by pressing the reset button located inside the control panel.

The system shall operate to the satisfaction of the owner. Products and installation must meet ULC and NFPA 17Astandards. The supplier must demonstrate the proper functioning of the system. All accessories required for a perfectlyfunctioning system will be installed, including the chrome-plated piping under the exhaust hood.

All holes required in walls, floor and ceiling to install the system will be made by the installer. The installer willcoordinate his work with the general contractor to prevent damage to building materials in the walls, floor and ceiling.

Electrical WorkThe electrical contractor shall supply and install magnetic contactors to cut power to the cooking equipment under theexhaust hoods. He shall also wire and connect to these contactors and the gas solenoid valve, the exhaust hood controlpanel, the micro switches and the alarm system.

Plumbing WorkThe plumbing contractor shall install the gas cut-off valve (supplied by the exhaust hood manufacturer) according tomanufacturer’s recommendations and according to CGA standards under Article 3.20.2.

BRUN

NOIR

BRUN

NOIR

N.F.

N.O.

N.F.

N.O.

COMMUN

ROUGE

VERS LE BOÎTIER DE COMMANDES CADEXAIR

COMMUN

ROUGE

VERS LE SYSTÈME D'ALARME D'INCENDIE

23

BROWN

BLACK

BROWN

BLACK

NEUTRAL

NEUTRAL

RED

RED

TO CADEXAIRCONTROL PANEL

TO FIREALARMSYSTEM

Junction Box on the Automatic Extinguisher

N.C.

N.C.

Control Panelfor Bio-Vent®

with Electric Fire Detection

24

5

the control panel. The cleaning system operates immediatelyafter the exhaust fan is turned OFF.

- A yellow pilot light illuminates to indicate the cleaning cycle.B - In Case of Power Failure:- the exhaust fan stays ON;

- the make-up air fan stays ON;

- all sources of gas and electricity to the cooking applianceslocated under the exhaust hood are shut off;

- the pilot light “COOKING APPLIANCES OFF” illuminates;

- the pilot light “POWER FAILURE” illuminates while a failuresignal is emitted.

TThheerree iiss aa POWER FAILURE ssiiggnnaall wwhheenn::

- the power supply is interrupted in the control panel;

- the current is cut off between the control panel and the extinguisher, the fire detectors, or the manual pull station.

C - In Case of Fire:- the cooking surfaces, the grease extractors and the exhaust

duct collars are sprayed with wet extinguishing chemical;

- the grease extractors are sprayed with water;

- the exhaust fan continues to evacuate the smoke while themake-up air fan stops;

- all sources of gas and electricity feeding the cookingappliances located under the exhaust hood are shut off;

- the pilot light ‘’COOKING APPLIANCES OFF” illuminates;

- the red pilot light “FIRE” illuminates;

- the building alarm system is activated;

- the hood lighting system shuts off.

A FIRE CONDITION IS INITIATED when the fire suppressionsystem is activated by a detector located inside the exhaust hoodor by a manual pull station located on a wall.

NOTES: After a fire or a power failure, the gas and electricalfeeds are not restored automatically and the pilot light“COOKING APPLIANCES OFF” remains ON.

Do as follows:

1 - Open the control panel.

2 - Press the “RESET” button.

3 - Close the control panel. (The pilot light “COOKING APPLIANCES ON” illuminates).

4 - Light the pilot lights on gas equipment under the exhaust hood.

All fire alarm, power failure and extinguisher release circuits aremonitored 24 hours per day with a 24 VDC back-up battery.

MODEL CC-100-BioSTAINLESS STEEL CONSTRUCTION

SIZE 900 mm (36”) L. x 760 mm (30”) H. x 190 mm (7.50”) D.

DESCRIPTIONThis panel controls the exhaust and make-up air supply fanmotors, the Bio-Vent System, the gas and electricity feeding thecooking appliances and the fire suppression system. The wiringfor the fire suppression system is constantly monitored.

CONSTRUCTIONThe cabinet is built entirely in stainless steel - 1.09 mm,(18 MSG) thick, type 304 with no. 4 finish on all exposedsurfaces. The display panel is in washable vinyl.

OPERATIONA - Exhaust and Cleaning SystemThe exhaust fan operation is controlled by a switch located on

Legend15 DRAIN 1” Ø40 COLD WATER INLET - 1/2” 44 COLD WATER OUTLET - 3/8” 50B SUPERVISED MAIN VALVE52 STRAINER53B BACK FLOW PREVENTER56 SHOCK ABSORBER57 SOLENOID VALVE58 PUMPE59 BIO-VENT CANISTER60 DISPLAY CART67 PRESSURE REGULATOR

1220 mm48”

from floor

7.50”190 mm

13.75”350 mm

Wiring Diagramfor Control Panel

Model CC-100-Bio5

LR107616

25

GROUND

POWER SUPPLY, 120 VOLTS, 10 AMPERES (FIRE SUPPRESSION SYSTEM)

MANUAL RELEASE CIRCUIT, 50 OHMS

EXHAUST HOOD DETECTOR CIRCUIT, 50 OHMS

EXHAUST HOOD DETECTOR CIRCUIT, 50 OHMS

BUILDING ALARM CIRCUIT

EXTINGUISHER RELEASE CIRCUIT

EXTINGUISHER RELEASE CIRCUIT

WIRING TO MAGNETIC STARTER OF EXHAUST FAN MOTOR (DRY CONTACT)

WIRING TO MAGNETIC STARTER OF MAKE-UP AIR SUPPLY FAN MOTOR (DRY CONTACT)

WIRING TO MAGNETIC CONTACTORS OF COOKING APPLIANCES (DRY CONTACT)

WIRING TO LIGHTING SYSTEM

WIRING TO SOLENOID GAS SHUT-OFF VALVE

POWER SUPPLY, 120 VOLTS, 15 AMPERES(CONTROL AND LIGHTING SYSTEMS)

N.O. DRY CONTACTBUILDING POWER FAILURE

N.C. DRY CONTACTBUILDING POWER FAILURE

Control Panelfor Bio-Vent®

with Mechanical Fire Detection

26

5

MODEL CC-100-BioSTAINLESS STEEL CONSTRUCTION

SIZE900 mm (36”) L. x 760 mm (30”) H. x 190 mm (7.50”) D.

DESCRIPTION This panel controls air exhaust and make-up air supply fans, theBio-Vent system, the fire protection system as well as gas andelectricity to cooking equipment. A reset button is providedinside panel.

CONSTRUCTION The cabinet is built entirely in stainless steel - 1.09 mm,(18 MSG) thick, type 304 with no. 4 finish on all exposedsurfaces. The display panel is in washable vinyl.

OPERATION Turn “ON” the “EXHAUST” button to start exhaust fan.

Turn “OFF” the “EXHAUST” button to stop exhaust fan and theBio-Vent system will operate for a few seconds.

Immediately after the control panel has been switched on orafter a fire, the “COOKING APPLIANCE OFF BUTTON”illuminates, advising that gas and electricity to the cookingequipment are interrupted.

To restore gas and electrical feeds to the cooking equipment,open the cabinet and push the “RESET” button. The“COOKING APPLIANCE OFF BUTTON” goes off and the“COOKING APPLIANCE ON BUTTON” illuminates.

IMPORTANT: Relight each of the pilot lights of the cookingequipment to prevent gas escaping.

In case of fire under the exhaust hood:

- the extinguishing system is automatically activated;

- the light “FIRE” located on the control panel illuminates;

- gas and electricity feeding the cooking equipment areinterrupted;

- all grease extractors are sprayed with water;

- the hood lighting system shuts off.

Legend15 DRAIN 1” Ø40 COLD WATER INLET - 1/2” 44 COLD WATER OUTLET - 3/8” 50A MAIN VALVE52 STRAINER53B BACK FLOW PREVENTER56 SHOCK ABSORBER57 SOLENOID VALVE58 PUMPE59 BIO-VENT CANISTER60 DISPLAY CART67 PRESSURE REGULATOR

48”1220 mmfrom floor

7.50”190 mm

13.75”350 mm

5Wiring Diagram

for Control PanelModel CC-100-Bio

LR107616

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POWER SUPPLY, 120 VOLTS, 15 AMPERES(CONTROL AND LIGHTING SYSTEMS)

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BIO-VENTActionPlusis a triple-action system thatcleans better, works moreefficiently, and saves youmore. It needs no hot waterto eliminate the grease. All the control panelrequires is a cold waterconnection and an electricaloutlet. BIO-VENT takes careof the rest. Cold water anda 90-second spray of ourBIO-VENT solution areenough to biodegradegrease.

The Complete BIO-VENTActionPlus system has all the power of BIO-VENT combinedwith a new concept that allows for even more thorough cleaning.

First and foremost is BIO-VENT’s provenability to eliminate oil, grease, and otherorganic matter that gets trapped in yourexhaust hoods over the course of the day.It is also a new drainage system that allowsthe active agents to clean the heart of yourkitchen more thoroughly and completely.

ActionPlus Simplicity

After having cleaned your exhausthoods, the BIO-VENT solutiondrains into your grease trap,where it continues to eliminateaccumulated grease.

BIO-VENT ActionPlustakes care of everything for youand guarantees thorough cleaningeffortlessly. All that with less timeand money spent.

Should there be a fire, the built-in systemautomatically sprays the interior of yourexhaust hood in conjunction with thesurface fire suppression system. It is asimple little thing, but it is one more layer ofsecurity to protect your investment.

ActionPlus Thoroughness

ActionPlus Security

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GEO-VARY Modulargrease extractors arefabricated to fit intostandard filters racks.They are as easy toinstall and remove asconventional f i l ters.

A hood equipped withGEO-VARY Modulargrease extractors is moreeconomical than a hoodequipped with built-ingrease ext ractor andper forms bet ter thanhoods with conventionalfilters.

If you are looking forexcellence as far asquality, price and performance areconcerned, pleasecontact us for furtherinformation andspecifications.

VERSATILITY• FIABILITY • SIMPLICITY

®

MODULAR GREASE EXTRACTOR

Canada Patent No.: 2332170United States Patent No.: 6220238Europe Patent No.: ZL01111640.4

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Installation

• Install each Geo-Vary Module in the filter rack justlike any ordinary grease filter.

• The Geo-Vary name stamped on the module mustface you.

Daily Maintenance

• Wipe the visible external parts of the hood.• Check the control panel to make sure the system is

working normally.• Press stop button to activate the automatic wash

cycle.

Monthly Maintenance

• Remove the Geo-Vary Module from the hood filter rack by lifting the moduletowards the top of the hood.

• Inspect the cleanliness of the module and remove the grease, if necessary.

• After the exhaust has been stopped and that the wash cycle has been activated forabout 2 minutes, check all spray nozzles located above modular grease extractorsto ensure they are working properly. If one of the spray nozzles has remained dry,remove it to clear it with a needle or blast of air. Replace the nozzle ensuring itsopening is vertical.

• Make sure that the hood grease trough and the hood drain are not blocked by anyforeign body.

• Reinstall the modules in their initial position inserting first the top edge of themodule in the hood filter rack.

• Make sure that the quantity of the cleaning liquid contained in the control panel willbe sufficient for the next 30 days.

Semi-Annual Maintenance

• Inspect the interior of the exhaust duct and exhaust fans as required by the NationalBuilding Code, NFPA 96.

• If necessary, carry out the complete cleaning of the system including hoods,Geo-Vary grease extractors hood filter rack, exhaust duct and exhaust fans, asrequired by the National Building Code, NFPA 96.

Installation & Maintenance6

Cleaning Geo-Vary Modules

• Remove the Geo-Vary Module from the hoodfilter rack taking note of the location of eachmodule with its air setting number;

• Remove the Geo-Baffle from the Module bytaking out the wing nut located in the moduleair inlet;

• Put upside down the Geo-Baffle along with theModule in a dishwasher or just spray the innersurfaces with hot water and detergent;

• Re-install the Geo-Baffle in the Module with itsproper initial air setting number and tight thewing nut from the air inlet of the Module.

CertificationAfter the cleaning is completed, the ventcleaning contractor should place or displaywithin the kitchen area a certificate indicatingthe date of cleaning and the name of theservicing company as well as areas notcleaned. (Refer to National Building Code,NFPA 96).

Fire Protection SystemAn inspection of the fire-extinguishing system should be made at least every6 months by properly trained and qualified persons. (Refer to National Building Code,NFPA 96).

Setting Air ExhaustTo measure the air velocity at the throat of the module, hold the tube or the meteroutside and above the throat opening. It is recommended to take a reading at thecenter and each side of the throat.

Air MeterHold the probe so it is perpendicular to the throat opening and so the tip is about30mm (3 inches) from the throat. Refer to Chart 1 – Setting Air Exhaust for Geo-Vary.

Setting Geo-Vary Grease Extractor

• Loosen the wing nut located in the module air inlet.• Slide the Geo-Baffle up or down so the top of Geo-Baffle coincides with the

number engraved on the side of the module.• Tighten the wing nut located in the module air inlet.

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Installation & Maintenance6

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SIZE SIZE10” x 10” (250mm x 250mm) 10” x 16” (250mm x 400mm)

DAMPER DAMPER OPENING CFM L/s DAMPER DAMPER OPENING CFM L/sPOSITION HEIGHT PER PER POSITION HEIGHT PER PER

inch mm MODULE MODULE inch mm MODULE MODULEOPEN 2.125 54 125 59 OPEN 2.125 54 200 94

5 1.625 41 113 53 5 1.625 41 180 854 1.250 32 100 47 4 1.250 32 160 763 1.000 25 88 42 3 1.000 25 140 662 0.750 19 75 35 2 0.750 19 120 571 0.500 13 63 30 1 0.500 13 100 47

CLOSED 0.250 6 50 24 CLOSED 0.250 6 80 38




5 1.625 41 225 106 5 1.625 41 281 1334 1.250 32 200 94 4 1.250 32 250 1183 1.000 25 175 83 3 1.000 25 219 1032 0.750 19 150 71 2 0.750 19 188 891 0.500 13 125 59 1 0.500 13 156 74

CLOSED 0.250 6 100 47 CLOSED 0.250 6 125 59




5 3.000 76 180 85 5 3.000 76 288 1364 2.125 54 160 76 4 2.125 54 256 1213 1.625 41 140 66 3 1.625 41 224 1062 1.125 29 120 57 2 1.125 29 192 911 1.875 48 100 47 1 1.875 48 160 76

CLOSED 0.250 6 80 38 CLOSED 0.250 6 128 60




5 3.000 76 360 170 5 3.000 76 450 2124 2.125 54 320 151 4 2.125 54 400 1893 1.625 41 280 132 3 1.625 41 350 1652 1.125 29 240 113 2 1.125 29 300 1421 1.875 48 200 94 1 1.875 48 250 118

CLOSED 0.250 6 160 76 CLOSED 0.250 6 200 94

Setting Air Exhaust Required for each Geo-Vary Modular Grease ExtractorCHART 1

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5 3.750 95 225 106 5 3.750 95 360 1704 3.000 76 200 94 4 3.000 76 320 1513 2.250 57 175 83 3 2.250 57 280 1322 1.500 38 150 71 2 1.500 38 240 1131 0.750 19 125 59 1 0.750 19 200 94

CLOSED 0.250 6 100 47 CLOSED 0.250 6 160 76




5 3.750 95 450 212 5 3.750 95 563 2664 3.000 76 400 189 4 3.000 76 500 2363 2.250 57 350 165 3 2.250 57 438 2072 1.500 38 300 142 2 1.500 38 375 1771 0.750 19 250 118 1 0.750 19 313 148

CLOSED 0.250 6 200 94 CLOSED 0.250 6 250 118




5 4.750 121 281 133 5 4.750 121 450 2124 3.750 95 250 118 4 3.750 95 400 1893 2.750 70 219 103 3 2.750 70 350 1652 1.750 44 188 89 2 1.750 44 300 1421 1.000 25 156 74 1 1.000 25 250 118

CLOSED 0.250 6 125 59 CLOSED 0.250 6 200 94




5 4.750 121 563 266 5 4.750 121 703 3324 3.750 95 500 236 4 3.750 95 625 2953 2.750 70 438 207 3 2.750 70 547 2582 1.750 44 375 177 2 1.750 44 469 2211 1.000 25 313 148 1 1.000 25 391 185

CLOSED 0.250 6 250 118 CLOSED 0.250 6 313 148(Pressure Drop: CFM for 0.8” H2O: L/s for 20mm Water Column)

Stainless Steel Basic CleaningTips7

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Stainless steel’s easy cleaning maintenance makes it the first choice for strict hygieneconditions such as found in hospitals, kitchens and other food processing plants.

While stainless steel is highly resistant to corrosion, it is not completely impervious.However, stainless steel actually thrives with frequent cleaning. Therefore, regularcleaning is required to preserve the appearance and integrity of its surface. It isrecommended to clean the metal when it is dirty and do not wait until it requiresaggressive cleaning in order to restore it to its original appearance.

Stainless steel is a snap to clean!

Regular cleaning with soap or a mild detergent and warm water followed by a clear hotwater rinse is usually adequate for equipment.

Commercial cleaners

Commercial cleaner labels stating “Suitable For Stainless Steel” can and certainly shouldbe used.

Many commercial cleaners containing phosphates, synthetic detergents and alkalis areavailable for severely soiled or tarnished stainless steel surfaces. These cleaners providesafe and effective cleaning. Whenever using commercial cleaners, manufacturers’instructions should be consulted and followed, as well as general precautions should betaken.

IMPORTANT:

Cleaning agents should be approved for use in compliance with relevant nationalenvironmental regulations and should be prepared and used in accordance withmanufacturers’ or suppliers’ health and safety instructions. Solvents should not be used inenclosed areas.

How often to apply

Routinely. Stainless steel is easy to maintain, however it is best if it is cleaned regularly.

How to apply cleaner

Apply with a soft cloth or sponge and then wipe dry with a soft and clean cloth or allow toair dry. Rub in the same direction as the grain finish.

To avoid water marks, use clean rinse water. Water spots may be avoided by using anair blower or wiping dry with clean disposable wipes.

Mild non-abrasive household cream or polish cleaners may be used. Household stainlesssteel cleaners that may contain citric acid can also be used.

Nylon abrasive pads should be adequate for dealing with most deposits. If more severetreatment is needed to mask scratches or other surface damages, use the finest abrasivepossible when removing damage marks. With directional brushed and polished finishes,try to align and blend the new “scratch pattern” with the original finish, to achieve the mostaesthetic result possible.

If wire brushes are used, they should be made of a similar or higher-grade stainless steel.Ensure that all abrasives used are free from contamination - especially iron and chloride.

When cleaning a surface with any chemical preparation or abrasive, a test should first bedone on a small, unobtrusive or non-critical surface area, in order to verify if the resultingfinish will match the original.

Soaking stainless steel sinks or cookware in diluted bleach solutions for long periods, forexample overnight, is not advisable. Similarly, common table salt used in cooking andconcentrated salt-vinegar mixtures may cause micro-pitting over time. It is recommendedto wash stainless steel surfaces after food preparation and cooking.

Under normal use, heavy heat tinting (oxidation) of stainless steel surfaces is unlikely tobe encountered. Normally, repeated cleaning with non-abrasive cream cleaners shouldremove burn marks from stainless steel cookware.

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Stainless Steel Basic CleaningThe Do’s 7

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• Do not use bleach. Chloride-containing solutions, including hydrochloric acid-basedcleaning agents and hypochlorite bleaches, can cause unacceptable surface stainingand pitting AND SHOULD NOT COME IN CONTACT WITH STAINLESS STEEL.

• The use of Lysol is absolutely not recommended; it could damage stainless steel.

• Avoid contact with aggressive chemicals.

• Avoid the use of metal scourers and course abrasive unless absolutely necessary.The fine particles present in steel wool can get lodged in the surface and willeventually rust, giving the appearance that the stainless steel, itself, is rusting.

• Do not allow the following food items to remain on stainless steel surface for anylenght of time: ketchup, mustard, mayonnaise, lemon juice, vinegar, salt, or saladdressing. If these substances remain on the surface for more than a few minutes, theymay “bleach it”. You can actually rub out this “whitened” area with a very fineScotchbrite pad. Make sure to scrub with the grain and not against it.

• Do not allow ordinary steel to come into contact with stainless steel under dampconditions.

If all of the above suggestions fail, remember that stainless steel can be mechanicallypolished or electro-polished by specialists on-site. Stainless steel is homogeneous anddoes not rely on surface plating for its corrosion properties.

Stainless Steel Basic CleaningThe Do Not’s7

G U A R A N T E EGood regular maintenance of CADEXAIR equipmentwill ensure your long-term security and will provide youwith better performance and increased durability.

CADEXAIR INC. guarantees, for the period outlinedbelow, that it will carry out repairs, replacement or returnto operating condition, all parts fabricated or supplied byCADEXAIR, where the parts of fabrication appear tohave been defective.

This guarantee covers a period of twelve (12) monthsfrom the date of start-up, which is the date theequipment began operating, or for a period of fifteen(15) months from the date the equipment was expeditedto the customer, whichever is the earliest end date.

This guarantee does not cover fees arising from the lossof use of CADEXAIR equipment during repairs coveredby the guarantee, nor for other cumulative fees becauseof rentals, accomodation costs, travel and loss of time,salaries or losses on equipment other than CADEXAIR.

Damages caused by lack of maintenance or poormaintenance or incorrect repairs of the equipment byother than CADEXAIR employees are not covered.

This guarantee is valid only in Canada.

exhaust and make-up - cadexair produits/210 hotte... · exhaust and make-up ... the grease...

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