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Kitchen Ventilation Systems Applications & Engineering Guide

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SECTION 2 – CONTENTS

APPLICATIONS AND ENGINEERING GUIDE

Applications and Hood Selection Guide Page

I Purpose -Kitchen Ventilation…………………………….…………………………………2-3 Basic Requirements for Hood and Fan Selection

II Hood Styles and Applications……………………………………………………………....2-4

III Design Criteria……………………………………………………………………………...2-5 A. Hood Size B. Air Quantity Selection………………………………………………….……..…2-5

Determining Exhaust Air Requirements Determining Supply Air Requirements CFM Chart……….…………………………………………………………...2-6

C. Static Pressure Calculations………………………………………….……..…..2-7 Hood Static Pressure Duct Static Pressure

IV Other Technical Considerations………………………………………………………..…..2-8

A. Duct Collar Sizing B. Codes……………………………………………………..………….…………..2-9

C. Standards and Options…………………………………………………………2-10

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APPLICATIONS AND HOOD SELECTION GUIDE I. Purpose: Kitchen Ventilation

The purpose of kitchen ventilation is to safely and efficiently remove smoke, grease-laden air, and steam generated by cooking equipment from the kitchen environment. This removal is achieved through the use of an exhaust fan and a hood. The function of the hood is to contain the contaminated air, while the fan's purpose is to draw the air through the ductwork to the building's exterior. This is termed an exhaust only condition.

Certain other concepts use fresh air to replace some or all of the air exhausted. This fresh air brought into the hood is called supply or make up air. The concept is popular because it allows air to be introduced into the kitchen under a number of different conditions. Depending upon the style and model designated, supply air can be brought into the hood interior only, partially into the hood interior, partially into the kitchen, or totally into the kitchen.

In order for the hood and fans to work properly, it is necessary to select the proper hood style, model, and size, as well as to correctly choose exhaust/supply fans. This section provides a guide for the proper selection of both hoods and fans.

BASIC REQUIREMENTS FOR HOOD AND FAN SELECTION

In choosing the correct combination of hood and fans for optimum performance, the following steps should be taken:

STEP 1 - Determine Hood Style Wall, Island, Low Proximity, or Back Shelf Supply/Exhaust or Exhaust Only Condensate Refer to II -HOOD STYLES & APPLICATIONS (page 2-4)

STEP 2 - Select Appropriate GREASE MASTER Model

Supply & Exhaust Canopies -Wall Mounted & Island Styles - Refer to Section 3 Models GWC (Wall) and GIC (Island)

Exhaust Only Canopies including Front & Rear Make Up Air Options -Refer to Section 4 Models GSW (Wall) and GSI (Island)

Low Proximity & Back Shelf Hoods including Rear Make Up Air Option -Refer to Section 5 Low Proximity Models GLP and Back Shelf Models GLA

Condensate and Heat Removal Hoods -Refer to Section 6 Models GC

STEP 3 - Determine Hood Size

Refer to III, Design Criteria: Hood Size (page 2-5) STEP 4 - Determine Air Quantity

Refer to III, Design Criteria: Air Quantity Selection (page 2-5) STEP 5 - Determine Static Pressure

Refer to III, Design Criteria: Static Pressure Calculations (page 2-7) STEP 6 – Other Technical Considerations

Refer to IV, Design Criteria: Duct Collar Sizing (page 2-8) Codes (page 2-9) Hood Standards and Available Options (page 2-10)

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II - HOOD STYLES AND APPLICATIONS

Kitchen exhaust hoods are designed for specific purposes and needs. The basic hood styles and applications are described below: SUPPLY AND EXHAUST CANOPY -WALL MOUNTED

These units are wall mounted when the cooking equipment is placed against a wall. This style of hood is designed to provide make up air through the hood, thereby compensating for some or all of the air exhausted. The specific amount of replacement supply air is directly dependent upon the model selected. Paragraph III in this Section and Section 3 provide more data pertaining to these models. SUPPLY AND EXHAUST CANOPY -ISLAND STYLE

This concept is used where the cooking equipment is located away from any walls. These have the same characteristics as supply and exhaust wall canopies except island hoods are more sensitive to drafts and cross currents. These factors should be taken into consideration during the design stage. See paragraph III in this Section and Section 4 for additional details. EXHAUST ONLY CANOPY -WALL MOUNTED

This style is used when the cooking equipment is located against a wall and supply air is not required. While these are lower in initial cost than make up air canopies, they remove 100% of heated or air conditioned (tempered) air from the kitchen. Section 5 identifies available models. EXHAUST ONLY CANOPY -ISLAND STYLE

This concept is utilized when kitchen-cooking equipment is located away from any walls and makeup air is not required. Here, too, initial investment is low but these hoods exhaust 100% of tempered air. Refer to Section 5. BACK SHELF HOOD -SUPPLY AND EXHAUST

These wall-mounted units have supply and exhaust capability and are designed for light and medium cooking loads. They are not recommended for high heat or heavy cooking found in char broilers or mesquite burning equipment. Refer to Section 6. BACK SHELF HOOD -EXHAUST ONLY

This model is similar in application to the supply and exhaust Back Shelf hood, except no supply air is provided. This unit uses all tempered air from the room. While initial investment cost is lower than make up air style, operating costs are higher due to the loss of tempered room air. Refer to Section 6. CONDENSATE HOOD

Designed to function as an exhaust only hood, this style removes steam, odor, and non grease-laden air. No filters are required and generally lights are not needed. Refer to Section 7.

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III. DESIGN CRITERIA Proper kitchen ventilation is the overall consideration of heating, air conditioning, and air requirements for a given application. The system must be balanced for effective performance. To successfully meet this end, it is necessary to make the right selection of hood style (wall, island, back shelf, condensate, page 2-4), hood model (page 2-5), hood size, air quantity (page 2-6), static pressure (page 2-7), and fan (page 2-8).

A. HOOD SIZE Selecting the size of the hood or canopy is a matter of seeing that adequate overhang of the hood is provided for beyond the outer edge of the cooking equipment. Sufficient overhang assures that enough area is allowed in sizing the hood to provide for satisfactory capture of the contaminated air. Minimal acceptable capture area overhang dimensions for the various hood styles are:

WALL STYLE CANOPY - Supply / Exhaust, Exhaust only - 6" to 12" all around. ISLAND STYLE - Supply/Exhaust, Exhaust only -Recommend 12" overhang on all four sides.

CAUTION: Upright broilers have slide out grates that can extend beyond the hood as normally sized. Under these conditions allow for an additional 10" of hood overhang.

BACK SHELF - Supply / Exhaust, Exhaust only -While this style hood is designed to accommodate cooking equipment, extending in front of the hood, this protrusion as a rule should not exceed 5". CONDENSATE - Depends upon application and proximity of hood to source. Consult factory.

Note: Hoods available in 14' one section lengths and also available with 18" high fronts for low ceiling heights.

B. AIR QUANTITY SELECTION Correct determination of exhaust, and where applicable, supply air quantities, is necessary for the effective removal of smoke, steam, and grease-laden vapors. The most important factor in selecting air quantities is to define the load generated by the cooking equipment that is expected to be exhausted through the hood. Loads fall under four categories: light, medium, heavy, and extra-heavy duty. Following are examples of the cooking equipment found under each: Light Duty Medium Duty Heavy Duty Extra Heavy Duty (400 Degrees) (400 Degrees) (600 Degrees) (700 Degrees)

Steam Cooker Fryer Char broiler Solid Fuel Cooking Pressure Fryer Griddle Salamander Equipment: Convection Oven Range Upright Broilers Mesquite Kettle Tilt Skillet Range Briquette Pizza Oven Rotisserie Wok Hardwood

Charcoal

Occasionally equipment is grouped conveniently in one category or another. However, more often than not, a mixture is combined under one hood. Under these conditions it is best to define the load toward the medium or heavy side (depending on the equipment) to assure that sufficient exhaust air is provided for. DETERMINING EXHAUST AIR REQUIREMENTS

After defining the appropriate cooking load category, the next step is to calculate the amount of air volume needed for exhaust. This amount is expressed in cubic feet per minute, or CFM. To determine the total exhaust volume of air required, multiply the appropriate CFM by the length of the hood. CFM data is found on the CFM Chart on page 2-9 (Exhaust CFM per linear foot). This CFM Chart defines the minimum exhaust requirement for each cooking load category for wall, island, and exhaust only style hoods.

As an example: GWC-9 (Wall mounted Supply & Exhaust Hood), 10' long x 4'-6" deep over medium cooking load -Minimum exhaust air required for correct performance is 3000 CFM (10' x 300 CFM per linear foot = 3000).

DETERMINING SUPPLY AIR REQUIREMENTS

Specific GREASE MASTER models have been tested by Underwriters Laboratories to ascertain the maximum supply air capacity for each. Therefore, it is necessary that the hood model be chosen before deciding upon the supply air requirements. After selection of the hood style, size, and model, the correct supply CFM can be chosen from the CFM Chart.

For instance, using the same GWC-9 10' x 4'-6" hood above designated for service over a medium cooking load would require a maximum of 1900 CFM, supply air (10' x 190 CFM per linear foot = 1900).

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CFM CHART

BASED UPON UNDERWRITERS LABORATORIES TESTS (UL 710) UL710 ASSUMES DRAFT FREE CONDITIONS

MINIMUM EXHAUST AND MAXIMUM SUPPLY CFM'S FOR MAKE UP AIR HOODS MINIMUM EXHAUST CFM'S FOR ALL EXHAUST ONLY HOODS

Model Exhaust CFM Supply CFM1 Maximum Cooking (per linear foot) (per linear foot) Temperature in Fahrenheit

Minimum Maximum

GSW and GSI 1504 --- 400 1, 2, 3, or 4 240 --- 600 360 --- 7004

GWC and GIC 150 100%5 400 2 or 11 240 100%5 600 360 100%5 7004

GWC and GIC 2402 1882 600 1,3,4,5 or 7 2703 2113 600 420 150 7004

GWC and GIC 277 190 400 9 or 10 345 150 600 420 150 7004

VBS-1, or 4 470 247 400 533 247 7004

VBX or 452 --- 400 VBS-2, or 11 506 100%5 7004

GLA 107 --- 400

GLA-2 134 --- 400

1 Directed into the hood and/or out the bottom. CFM's listed above are for internal only (Models GWC and GIC 1,5,7 or 10 or VBS 1 may have additional air out the front and are capable of 100%

make-up air)

2 4’-0” deep hoods

3 4'-6” or greater depth hoods

4 Consult factory for application guidelines

5 Capable of supplying 100% make up air

Quantities shown are for Wall Mounted Hoods. Island Style Hoods, GIC or GSI, require the above quantities to be doubled.

Exceptions are VBS & VBX

Typical exhaust CFM per linear foot for compensating hoods less GWC-2 and GWC-11: Light Duty = 250, Medium Duty = 300, Heavy Duty = 350

Typical exhaust CFM per linear foot for exhaust only hoods plus GWC-2 and GWC-11: Light Duty = 200, Medium Duty = 250, Heavy Duty = 300

See page 2-6 for a list of appliances rated at Light, Medium, Heavy and Extra Heavy Duty

Increase exhaust CFM per linear foot if drafts will be present.

Reduce exhaust CFM per linear foot if side skirts are used.

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C. STATIC PRESSURE CALCULATIONS

Static pressure is the total amount of air resistance encountered by the fans. The sum of static pressure in the hoods and ducts (between the hood and fans) is needed because this value is required when selecting the correct fan size from fan performance charts. These charts and their uses are described in section D. Fan Selection. Static pressure is expressed in inches of water column. Note: Correct total static pressures are found as follows:

Supply fan static pressure = Hood static pressure + Supply duct static pressure Exhaust fan static pressure = Hood static pressure + Exhaust duct static pressure

VALUES FOR HOOD AND DUCT STATIC PRESSURES:

Hood static pressure: (Measured at hood duct collars with standard 16” filters.)

Model Duty Exhaust CFM per Foot “WC (at exhaust collar) GSW,GWC,GSI,GIC Light 250 .42” Medium 300 .60” Heavy 350 .82” Extra Heavy 351 and over Consult Factory VBS Medium 470 .58” Extra Heavy 533 .75” VBX Medium 452 .60” Extra Heavy 506 .75” GLA Medium 125 .60” GLA-2 Medium 150 .86”

Model Supply CFM per Foot “WC (at exhaust collar) GWC,GIC 188 .15”

211 .20” 212 and over Consult Factory

VBS 247 .13”

Duct static pressure: (Supply and Exhaust)

Straight Duct: Negligible pressure loss is experienced in straight runs of duct (under 5’-0”). Straight runs over 5’ will incur .0025” of loss per foot. Duct Elbows: Static pressure varies depending upon elbow configuration.

Elbow Angle Inches of Exhaust Inches of Supply 90 Degrees .20” .10” 45 Degrees .10” .05” 30 Degrees .05” .03”

Example: 10’ x 4’-6” Canopy Hood GWC-4 Medium Duty Exhaust duct 20’ with two 90 degree elbows Supply duct 30’ with one 90 degree elbow and two 45 degree elbows

Solution: Static Pressure for Exhaust Fan:

Hood Static Pressure .60” Duct Static Pressure Duct = 20’ x .0025” .05” Elbows = 2 (90 degree) x .20” .40” Total (add the static pressure) 1.05”

Static Pressure for Supply Fan:

Hood Static Pressure .20” Duct Static Pressure Duct = 30’ x .0025” .075” Elbows = 1 (90 degree) x .10” .100” 2 (45 degree) x .05 .100” Total (add the static pressure) .475” Fan performance charts generally reflect static pressure in .125” increments. Thus, when using these charts, select the next highest static pressure value shown; e.g., .85” use 7/8” static pressure; .475” use 1/2” static pressure.

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IV. OTHER TECHNICAL CONSIDERATIONS

A. DUCT COLLAR SIZING

Supply and exhaust collars are points at which duct connections are made to the hood. It is critical that collar sizes be correctly established, as this aspect contributes to satisfactory hood performance. Incorrect sizing can lead to too little or too much velocity through the hood, creating difficulties in capture. The sizes can be selected from the chart below, using CFM values for exhaust and/or supply air. Keep in mind that to maintain optimum operating velocities, use the smaller size collar when the exhaust air quantity falls between stated ranges. Conversely, for supply use the larger size collar.

DUCT COLLAR SIZING CHART

Exhaust

Velocity 1800 FPM Typical

CFM/Outlet D X W

900 12" X 6"

1200 12" X 8"

1500 12" X 10"

1800 12" X 12"

2100 12" X 14"

2400 12" X 16"

2700 12" X 18"

3000 12" X 20"

3300 12" X 22"

3600 12" X 24"

3900 12" X 26"

4200 12" X 28"

4500 12" X 30"

4800 12" X 32"

5100 12" X 34"

5400 12" X 36"

5700 12" X 38"

6000 12" X 40"

6300 12" X 42"

6600 12" X 44"

6900 12" X 46"

7200 12" X 48"

Supply

Velocity 1200 FPM Maximum

CFM/Outlet D X W

355-535 8" X 8"

536-800 8" X 12"

801-1250 10" X 15"

1251-1835 10" X 22"

1836-2750 10" X 33"

2751-4200 12" X 42"

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B. CODES Specific GREASE MASTER hoods have undergone tests and been approved by the following testing agencies:

Underwriters Laboratories – UL Listed Exhaust Hood Without Exhaust Damper

Underwriters Laboratories – UL Listed Canadian Listing Exhaust Hood Without Exhaust Damper Underwriters Laboratories – UL Listed Exhaust Hood With Exhaust Damper International Code Council (ICC) Building Officials and Code Administrators International (BOCA) Southern Building Congress Code International (SBCCI) International Conference of Building Officials (ICBO) GREASE MASTER hoods are built in compliance with the National Fire Protection Association Bulletin #96 (NFPA 96) GREASE MASTER hoods meet standards established by NSF International (NSF).

Section 1 of this catalogue provides a more thorough explanation of these code authorities and their functions. Unique code requirements exist in various parts of the country and should be taken into consideration when selecting hood styles, sizes, and air quantities. The factory should be consulted for clarification if there are any questions regarding the existence of special code compliance requirements.

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GREASE MASTER - HOOD STANDARDS AND AVAILABLE OPTIONS

STANDARD

Materials:

Exposed areas -18 gauge 304 or 430 #3 polish stainless Unexposed- 18 gauge aluminized steel all continuously welded.

Welding:

Heliarc- all external welds are liquid tight, polished.

Lights:

UL Listed incandescent vapor proof fixture(s) –shock resistant globes mounted on 3' centers (approximate).

(Bulbs not included)

Wiring:

Pre-wired to junction box -Electrical connections in field by others.

Grease Filters:

UL Classified aluminum baffle type.

Canopy Height:

24” Nominal

Insulation:

Both walls of supply plenum supplied with 1” thick, 3 lb. density foil backed rigid fiberglass board.

Fire Dampers:

In compliance with NFPA-96 requirements, supply fire dampers are provided in all make up air models except GWC and GIC 2

and 11.

Supply Air Diffusion:

A perforated plate extending the full length of the hood is in each supply plenum for even air distribution.

Grease Troughs:

Supplied of material corresponding to hood.

Grease Cups:

Stainless steel, removable.

Duct Collars:

Exhaust Flanged: - 3” high; Supply: - 5” high.

Hanger Brackets:

Welded to top of canopy – for use with ½” full threaded rod (rod provided by others).

Supply Air Discharge:

Models GWC and GIC 1,2,3,5,7, 9, and 10 are equipped with single deflection registers with opposed blade dampers.

Models GWC-11 and GIC-11 manufactured with 304 stainless

steel front perforated faceplate.

Models GWC-4 and GIC-4 provided with fixed slot.

OPTION

Materials:

14, 16, 18 gauge stainless, aluminized steel.

Lights:

UL Listed recessed fluorescent or recessed incandescent fixture(s) – vapor proof, fully gasketed, stainless trim, lexan

polycarbonate diffuser. (Bulbs not included)

Grease Filters:

UL Classified stainless steel, Teflon coated steel, Teflon coated steel with spark arrestor.

Canopy Height:

Closure panel or special heights available.

Stand Off:

3” to 6” separator provided where codes dictate separation between hood and mounting surface – Optional insulation available; Stand Offs are made of same material as hood.

Control Panel:

Pre-wired, with stainless steel face plate. Separate toggle switches with indicator lights for exhaust and supply fans. A

label identifying each function is included. (Remote mount panel available)

Fire Protection:

Fire Protection system available. See section 12. Fire cabinets available on end of hood.

Supply Air Discharge:

Removable stainless steel perforated plates and various style registers available to suit specific performance requirements.

(Consult Factory)

Other:

Backsplash Panels, Enclosure Panels, Side Skirts, Fire Cabinet, and UL Listed Fire Dampers in Exhaust Collars also available.

GREASE MASTER RESERVES THE RIGHT TO CHANGE

DESIGNS AND OR SPECIFICATIONS WITHOUT PRIOR NOTICE