Filter Hood Model CA-S

Transcription

1 Model CA-S Application This hood, suspended from the ceiling, is designed to capture, clean and evacuate hot air, smoke and grease vapours produced by cooking surfaces. Its effectiveness ensures the safety, health, comfort and productivity of kitchen staff. The hood is installed two metres (six feet, six inches) above the floor and overhangs cooking units by approximately 300 mm ( inches). Operation Hot air, smoke and grease vapours rise towards the hood just above. The air flow from cooking surfaces is drawn through the filters to remove grease particles and deposit them in a trough running to a grease cup at one end. Exhaust The quantity of air exhausted by a hood depends upon the type of cooking equipment used. When heated by the cooking surfaces smoke and grease laden air rise towards the exhaust hood. (see the Thermal currents Chart). Construction All stainless steel construction,.09 mm, (8 MSG) thick, type 304, with no. 4 finish on apparent surfaces. Each section of the hood is equipped with mounting tabs. Exhaust Ducts All exhaust ducts are installed according to NFPA 96. Horizontal ducts must be sloped towards the exhaust duct collar to avoid liquid accumulation. Fire Suppression System According to NFPA 96 and the National Building Code, the use of this type of hood requires a fire suppression system to protect the filter bank, the exhaust ducts and cooking equipment. The system is activated by fusable links or thermal detectors located inside the hood. In case of fire, air exhaust is maintained but make-up air supply is interrupted. The filter bank, exhaust ducts and cooking surfaces are sprayed with chemical product. Gas and electricity to the cooking equipment and lighting are interrupted and an alarm rings. HOOD LISTED Manufactured in accordance with NFPA 6

2 Model CA-S PD w 00 DP 80 w 00 x H L PLAN Mounting tabs - Exhaust duct collar 7 - Junction box 0 volts 4 - Grease cup - maximum capacity 500 ml 5 - Stainless steel filters U.L.C. listed 80 - Sealed fluorescent light fixture 80 W - 0//60 8- Sealed incandescent light fixture 00 W - 0//60 SIDE VIEW Weight in Kg. per Metre of Lineal Hood Depth: kg/m: Weight in Pounds per Foot of Lineal Hood Depth: Lbs/ft: SIZE L : H : D: x : w : Total Air Exhaust: SUGGESTED SPECIFICATIONS Size: Length: Depth: Height: installed 000 mm (78 inches) from the floor. Description CADEXAIR, model CA-S- ( ), wall mounted (or island type), supplied with stainless steel baffle filters. The hood is ULC approved and is built according to NFPA 96. Construction: The housing of the hood is made of # 304 stainless steel.09 mm thick (8 MSG) with # 4 finish on apparent surfaces. All welded joints are polished to the original finish. Each section of the hood is equipped with mounting tabs and grease cup. Skirting: The space between the top of the hood and the ceiling is enclosed by stainless steel panels with the same finish as the hood. Lighting: fluorescent light fixtures with two tubes, vapour proof, watts, volts, phase, cycle, 00 mm (48 inches) in length, incandescent light fixtures, vapour proof, watts, volts, phase, cycle, wired to a junction box. Work by Ventilation Contractor: Connect exhaust duct collar, located on the top of the hood, to the exhaust system. All exhaust ductwork must be installed according to NFPA 96 and be sloped towards the hood duct collar to avoid liquid accumulation. Work by Electrical Contractor: Supply and install lighting wiring from control panel to junction box on top of the hood.

3 Model CA-S-PE Application This hood, suspended from the ceiling, is designed to capture, clean and evacuate hot air, smoke and grease vapours produced by cooking surfaces. Its effectiveness ensures the safety, health, comfort and productivity of kitchen staff. The hood is installed two metres (six feet, six inches) above the floor and overhangs cooking units by approximately 300 mm ( inches). Operation Hot air, smoke and grease vapours rise towards the hood just above. The air flow from cooking surfaces is drawn through the filters to remove grease particles and deposit them in a trough running to a grease cup at one end. Exhaust The quantity of air exhausted depends upon the type of cooking equipment installed under the hood. When heated by the cooking surfaces, smoke and grease laden air rise towards the exhaust hood. (see the Thermal currents Chart). Make-Up Air A make-up air housing, made of insulated stainless steel is secured to the front of the hood. The replacement air is diffused and directed towards the ceiling with the use of stainless steel grills built into the housing. This low projection feature limits air movement to the zone surrounding the cooking equipment. Construction All stainless steel construction,.09 mm, (8 MSG) thick, type 304, with no. 4 finish on apparent surfaces. Each section of the hood is equipped with mounting tabs. Exhaust Ducts All exhaust ducts are installed according to NFPA 96. Horizontal ducts must be sloped towards the exhaust duct collar to avoid liquid accumulation. Fire Suppression System According to NFPA 96 and the National Building Code, the use of this type of hood requires a fire suppression system to protect the filter bank, the exhaust ducts and cooking equipment. The system is activated by fusable links or thermal detectors located inside the hood. In case of fire, air exhaust is maintained but make-up air supply is interrupted. The filter bank, exhaust ducts and cooking surfaces are sprayed with a chemical product. Gas and electricity to the cooking equipment and lighting are interrupted and an alarm rings. HOOD LISTED Manufactured in accordance with NFPA 6

4 Model CA-S-PE w 00 (00) (00) D P 80 w 00 DP 80 x H " y PLAN - Mounting tabs - Exhaust duct collar 7 - Junction box for lights 0 volts 4 - Grease cup 5 - Stainless steel filters ULC listed 0 - Make-up air duct collar - 50 mm ( inches) high - Insulation - 5 mm ( inch) thick 3 -Integrated stainless steel grill 80 - Sealed fluorescent light fixture 80 W - 0// Sealed incandescent light fixture 00 W - 0//60 0 L ( 000) 7 (50) (300) 0" " SIDE VIEW Weight in Kg. per Metre of Lineal Hood Depth: kg/m: Wight in Pounds per Foot of Lineal Hood Depth: Lbs/ft: SUGGESTED SPECIFICATIONS Size: Length: Depth: Height: installed 000 mm (78 inches) from the floor. CADEXAIR, model CA-S-PE- ( ), wall mounted (or island type), supplied with stainless steel baffle filters. Stainless steel grills are built into the insulated front housing to supply replacement air from the front of the hood. The hood is ULC approved and is built according to NFPA 96. Construction: The housing of the hood is made of # 304 stainless steel.09 mm thick (8 MSG) with # 4 finish on apparent surfaces. All welded joints are polished to the original finish. Each section of the hood is equipped with mounting tabs and grease cup. Skirting: The space between the top of the hood and the ceiling is enclosed by stainless steel panels with the same finish as the hood. Size L : w : D : x : H : y : Total Air Exhaust : Lighting: fluorescent light fixtures with two tubes, vapour proof, watts, volts, phase, cycle, 00 mm (48 inches) in length, incandescent light fixtures, vapour proof, watts, volts, phase, cycle, wired to a junction box. Work by Ventilation Contractor: Connect exhaust duct collar, located on the top of the hood, to the exhaust duct system. All exhaust ductwork must be installed according to NFPA 96 and be sloped towards the hood duct collar to avoid liquid accumulation. Work by Electrical Contractor: Supply and install lighting wiring from control panel to junction box on top of the hood.

5 Air Volume Chart S Exhaust duct collar sizes are based on a velocity of 9 metres per second (700 fpm). Make-up air duct collar sizes are based on a velocity of 5 metres per second (000 fmp). Static pressure at the exhaust duct collar (B) is 30 mm (. inch) of water column or 300 Pa. Static pressure at the make-up air duct collar (C) is 0 mm (0.4 inch) of water column or 00 Pa. A EXHAUST FLOW RATE See Thermal Currents Chart COOKING EXHAUST FLOW RATE EXHAUST FLOW RATE IN EXHAUST FLOW RATE IN GREASE EXTRACTOR EQUIPMENT IN CFM/FT L/s PER METRE m 3 /h PER METRE ADJUSTMENT IN mm Very light (ovens) Light, Electric (counter equipment) Light, Gas (counter equipment) Medium, Electric (restaurants) Medium, Gas (restaurants) Heavy Duty, Electric (hotels, institutions) Heavy Duty, Gas (hotels, institutions) Very Heavy Duty, Electric (charbroiler) Very Heavy Duty, Gas (charbroiler) Exhaust Opening B A Exhaust flow rate x length of extractor Make-up Air Opening Maximum air throw:.5 M (5 ft) Make-up air volume based on 80% of exhaust volume C 4 CFM Opening m 3 /h L/s Opening CFM Opening m 3 /h L/s Opening x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x0 () 400 () 8 x () 576 () 60 () 00 x 50 () 480 () 8 x 3 () 70 () 00 () 00 x 300 () 560 () 8 x 5 () 864 () 40 () 00 x 340 () 640 () 8 x 6 () 008 () 80 () 00 x 400 () 70 () 8 x 8 () 5 () 30 () 00 x 440 () 800 () 8 x 9 () 96 () 360 () 00 x 480 () 880 () 8 x () 440 () 400 () 00 x 50 () 960 () 8 x 3 () 584 () 440 () 00 x 560 () 040 () 8 x 5 () 78 () 480 () 00 x 60 () 0 () 8 x 6 () 87 () 50 () 00 x 650 () 00 () 8 x 7 () 06 () 560 () 00 x 690 () 80 () 8 x 9 () 60 () 600 () 00 x 740 () 360 () 8 x 3 () 304 () 640 () 00 x 780 () 440 () 8 x 3 () 448 () 680 () 00 x 80 () 760 () 8 x 8 () 96 () 360 () 00 x 480 () 800 () 8 x 9 () 368 () 380 () 00 x 500 () 840 () 8 x 0 () 440 () 400 () 00 x 50 () 880 () 8 x () 5 () 40 () 00 x 540 () 90 () 8 x () 584 () 440 () 00 x 560 () 960 () 8 x 3 () 78 () 460 () 00 x 590 () 000 () 8 x 4 () 800 () 480 () 00 x 60 () 040 () 8 x 5 () 87 () 500 () 00 x 630 () 080 () 8 x 5.5 () 944 () 50 () 00 x 650 () 0 () 8 x 6 () 06 () 540 () 00 x 670 () 60 () 8 x 6.5 () 088 () 560 () 00 x 690 () 00 () 8 x 7 () 60 () 580 () 00 x 70 () 40 () 8 x 8 () 3 () 600 () 00 x 740 () 80 () 8 x 9 () 304 (0 60 () 00 x 760 () 30 () 8 x 30 () 376 () 640 () 00 x 780 () 360 () 8 x 3 () 448 () 660 () 00 x 800 () 400 () 8 x 3 () 50 () 680 () 00 x 80 () 440 () 8 x 3.5 () 59 () 700 () 00 x 840 () 480 () 8 x 33 () 664 () 70 () 00 x 860 () 50 () 8 x 33.5 () 736 () 740 () 00 x 880 () 560 () 8 x 34 () 808 () 760 () 00 x 900 () 600 () 8 x 35 () 880 () 780 () 00 x 90

6 Model CA-W Application This hood, suspended from the ceiling, is designed to capture, clean and evacuate hot air, smoke and grease vapours produced by cooking surfaces. Its effectiveness ensures the safety, health, comfort and productivity of kitchen staff. The hood is installed two metres (six feet, six inches) above the floor and overhangs cooking units by approximately 300 mm ( inches). Operation Hot air, smoke and grease vapours rise towards the hood just above. The air flow from cooking surfaces is drawn through the filters to remove grease particles and deposit them in a trough running to a grease cup at one end. Exhaust The quantity of air exhausted depends upon the type of cooking equipment installed under the hood. When heated by the cooking surfaces, smoke and grease laden air rise towards the exhaust hood (see the Thermal currents Chart). Construction All stainless steel construction,.09 mm, (8 MSG) thick, type 304, with no. 4 finish on apparent surfaces. Each section of the hood is equipped with mounting tabs. Exhaust Ducts All exhaust ducts are installed according to NFPA 96. Horizontal ducts must be sloped towards the exhaust duct collar to avoid liquid accumulation. Fire Suppression System According to NFPA 96 and the National Building Code, the use of this type of hood requires a fire suppression system to protect the filter bank, the exhaust ducts and cooking equipment. The system is activated by fusable links or thermal detectors located inside the hood. In case of fire, air exhaust is maintained but make-up air supply is interrupted. The filter bank, exhaust ducts and cooking surfaces are sprayed with a chemical product. Gas and electricity to the cooking equipment and lighting are interrupted and an alarm rings. HOOD LISTED Manufactured in accordance with NFPA 6

7 Model CA-W D P w DP 80 w x H 300 " " L PLAN SIDE PROFIL VIEW - Mounting tabs - Exhaust duct collar 7 - Junction box 0 volts 4 - Grease cup - maximum capacity 500 ml 5 - Stainless steel filters U.L.C. Iisted 80 - Sealed fluorescent light fixture 80 W - 0// Sealed incandescent light fixture 00 W -0// Mechanical joint for shipment Weight in Kg. per Metre of Lineal Hood Depth: kg/m: Weight in Pounds per Foot of Lineal Hood Depth: Lbs/ft: SIZE L: D: H: X: Total Air Exhaust: SUGGESTED SPECIFICATIONS Size: Length: Depth: Height: installed 000 mm (78 inches) from the floor. Description: CA D E XA I R, model CA-W- ( ), island type, supplied with stainless steel baffle filters. The hood is ULC approved and is built according to NFPA 96. Construction: The housing of the hood is made of # 304 stainless steel.09 mm thick (8 MSG) with # 4 finish on apparent surfaces. All welded joints are polished to the original finish. Each section of the hood is equipped with mounting tabs and grease cup. Skirting: The space between the top of the hood and the ceiling is enclosed by stainless steel panels with the same finish as the hood. Lighting: fluorescent light fixtures with two tubes, vapour proof, watts, volts, phase, cycle, 00 mm (48 inches) in length, incandescent light fixtures, vapour proof, watts, volts, phase, cycle, wired to a junction box. Work by Ventilation Contractor: Connect exhaust duct collar, located on the top of the hood, to the exhaust system. All exhaust ductwork must be installed according to NFPA 96 and be sloped towards the hood duct collar to avoid liquid accumulation. Work by Electrical Contractor: Supply and install lighting wiring from control panel to junction box on top of the hood.

8 Model CA-W-PE Application This hood, suspended from the ceiling, is designed to capture, clean and evacuate hot air, smoke and grease vapours produced by cooking surfaces. Its effectiveness ensures the safety, health, comfort and productivity of kitchen staff. The hood is installed two metres (six feet, six inches) above the floor and overhangs cooking units by approximately 300 mm ( inches). Operation Hot air, smoke and grease vapours rise towards the hood just above. The air flow from cooking surfaces is drawn through the filters to remove grease particles and deposit them in a trough running to a grease cup at one end. Exhaust The quantity of air exhausted depends upon the type of cooking equipment installed under the hood. When heated by the cooking surfaces, smoke and grease laden air rise towards the exhaust hood (see the Thermal currents Chart). Make Up Air An air supply housing, made of insulated stainless steel is secured to both fronts of the hood. The replacement air is diffused and directed towards the ceiling with the use of stainless steel grills built into the housing. This low projection feature limits air movement to the zone surrounding the cooking equipment. Construction All stainless steel construction,.09 mm, (8 MSG) thick, type 304, with no. 4 finish on apparent surfaces. Each section of the hood is equipped with mounting tabs. Exhaust Ducts All exhaust ducts are installed according to NFPA 96. Horizontal ducts must be sloped towards the exhaust duct collar to avoid liquid accumulation. Fire Suppression System According to NFPA 96 and the National Building Code, the use of this type of hood requires a fire suppression system to protect the filter bank, the exhaust ducts and cooking equipment. The system is activated by fusable links or thermal detectors located inside the hood. In case of fire, air exhaust is maintained but make-up air supply is interrupted. The filter bank, exhaust ducts and cooking surfaces are sprayed with a chemical product. Gas and electricity to the cooking surfaces and lighting are interrupted and an alarm rings. HOOD LISTED Manufactured in accordance with NFPA 6

9 Model CA-W-PE DP " 5 " 00 z x 0 8 H " " 7 D P 400 6" " " 00 H y " L PLAN - Mounting tabs - Exhaust duct collar 3 - Junction box for lights 0 volts 4 - Grease cup 5 -Stainless steel filters ULC listed 0 -Supply duct collar - 50 mm ( inches) high -Insulation - 5 mm ( inch) thick 3 - Integrated stainless steel grill 80 - Sealed fluorescent light fixture 80 W - 0// Sealed incandescent light fixture 00 W - 0// Mechanical joint for shipment SUGGESTED SPECIFICATIONS Size Length: Depth: Height installed 000 mm (78 inches) from the floor. Description: CADEXAIR, model CA-W-PE- ( ), (island type), supplied with stainless steel baffle filters. Stainless steel grills are built into the insulated front housing to supply replacement air from the front of the hood. The hood is ULC approved and is built according to NFPA 96. Construction: The housing of the hood is made of # 304 stainless steel.09 mm thick (8 MSG) with # 4 finish on apparent surfaces. All welded joints are polished to the original finish. Each section of the hood is equipped with mounting tabs and grease cup. Skirting: The space between the top of the hood and the ceiling is SIDE VIEW Weight in kg. per Metre of Lineal Hood Depth: kg/m: Weight in Pounds per Foot of Lineal Hood Depth: Lbs/ft: SIZE L : D : H : x : y : z: Total Air Exhaust: enclosed by stainless steel panels with the same finish as the hood. Lighting: fluorescent light fixtures with two tubes, vapour proof, watts, volts, phase, cycle, 00 mm (48 inches) in length, incandescent light fixtures, vapour proof, watts, volts, phase, cycle, wired to a junction box. Work by Ventilation Contractor: Connect exhaust duct collar, located on the top of the hood, to the exhaust system. All exhaust ductwork must be installed according to NFPA 96 and be sloped towards the hood duct collar to avoid liquid accumulation. Work by Electrical Contractor: Supply and install lighting wiring from control panel to junction box on top of the hood.

10 Air Volume Chart W Exhaust duct collar sizes are based on a velocity of 9 metres per second (700 fpm). Make-up air duct collar sizes are based on a velocity of 5 metres per second (000 fmp). Static pressure at the exhaust duct collar (B) is 30 mm (. inch) of water column or 300 Pa. Static pressure at the make-up air duct collar (C) is 0 mm (0.4 inch) of water column or 00 Pa. Exhaust Opening Exhaust flow rate A + A x length of extractor Maximum air throw:.5 M (5 ft) Make-up air volume based on 80% of exhaust volume CFM Opening m 3 /h L/s Opening CFM Opening m 3 /h L/s Opening x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 340 A EXHAUST FLOW RATE See Thermal Currents Chart COOKING EXHAUST FLOW RATE EXHAUST FLOW RATE IN EXHAUST FLOW RATE IN GREASE EXTRACTOR EQUIPMENT IN CFM/FT L/s PER METRE m 3 /h PER METRE ADJUSTMENT IN mm Very light (ovens) Light, Electric (counter equipment) Light, Gas (counter equipment) Medium, Electric (restaurants) Medium, Gas (restaurants) Heavy Duty, Electric (hotels, institutions) Heavy Duty, Gas (hotels, institutions) Very Heavy Duty, Electric (charbroiler) Very Heavy Duty, Gas (charbroiler) B Make-up Air Opening () 400 () 8 x () 576 () 60 () 00 x 50 () 480 () 8 x 3 () 70 () 00 () 00 x 300 () 560 () 8 x 5 () 864 () 40 () 00 x 340 () 640 () 8 x 6 () 008 () 80 () 00 x 400 () 70 () 8 x 8 () 5 () 30 () 00 x 440 () 800 () 8 x 9 () 96 () 360 () 00 x 480 () 880 () 8 x () 440 () 400 () 00 x 50 () 960 () 8 x 3 () 584 () 440 () 00 x 560 () 040 () 8 x 5 () 78 () 480 () 00 x 60 () 0 () 8 x 6 () 87 () 50 () 00 x 650 () 00 () 8 x 7 () 06 () 560 () 00 x 690 () 80 () 8 x 9 () 60 () 600 () 00 x 740 () 360 () 8 x 3 () 304 () 640 () 00 x 780 () 440 () 8 x 3 () 448 () 680 () 00 x 80 () 760 () 8 x 8 () 96 () 360 () 00 x 480 () 800 () 8 x 9 () 368 () 380 () 00 x 500 () 840 () 8 x 0 () 440 () 400 () 00 x 50 () 880 () 8 x () 5 () 40 () 00 x 540 () 90 () 8 x () 584 () 440 () 00 x 560 () 960 () 8 x 3 () 78 () 460 () 00 x 590 () 000 () 8 x 4 () 800 () 480 () 00 x 60 () 040 () 8 x 5 () 87 () 500 () 00 x 630 () 080 () 8 x 5.5 () 944 () 50 () 00 x 650 () 0 () 8 x 6 () 06 () 540 () 00 x 670 () 60 () 8 x 6.5 () 088 () 560 () 00 x 690 () 00 () 8 x 7 () 60 () 580 () 00 x 70 () 40 () 8 x 8 () 3 () 600 () 00 x 740 () 80 () 8 x 9 () 304 (0 60 () 00 x 760 () 30 () 8 x 30 () 376 () 640 () 00 x 780 () 360 () 8 x 3 () 448 () 660 () 00 x 800 () 400 () 8 x 3 () 50 () 680 () 00 x 80 () 440 () 8 x 3.5 () 59 () 700 () 00 x 840 () 480 () 8 x 33 () 664 () 70 () 00 x 860 () 50 () 8 x 33.5 () 736 () 740 () 00 x 880 () 560 () 8 x 34 () 808 () 760 () 00 x 900 () 600 () 8 x 35 () 880 () 780 () 00 x 90 C 5

11 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 CURRENTS Type ELECTRICAL GAS of cooking equipment Warmer Sandwich Unit Steamer Oven Closed Roaster Countertop Hot Plate Kettle Fryer (counter style) Braising Pan Open Roaster Salamander Range (restaurant type) Fryer (floor type) Griddle Heavy Duty Range Hot Top Range Upright Broiler Charcoal Broiler Wok Heavy Duty Charcoal Broiler Mesquite Charcoal Broiler EXHAUST PERFORMANCE - The minimum air speed in exhaust duct is.54 M/s (500 feet per minute). L/s per m3/h per CFM L/s per M3/h per CFM lineal lineal per lineal lineal lineal per lineal metre metre foot metre metre foot 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 ( inches) on all sides that are not installed against a wall. 6