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
Model CA-S PD w 00 DP 80 w 00 x H 8 5 7 300 4 L PLAN 000 - 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: 000-00 - 00-300 - 400-500 - 600-700 kg/m: 40 45 50 55 60 65 70 75 Weight in Pounds per Foot of Lineal Hood Depth: 36-4 - 48-54 - 60-66 - 7-78 Lbs/ft: 7 30 33 36 39 4 45 48 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.
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
Model CA-S-PE w 00 (00) (00) D P 80 w 00 DP 80 x H 0 5 7 3 4 00 5 " 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//60 8 - 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: 000-00 - 00-300 - 400-500 - 600-700 kg/m: 75 80 85 90 95 00 05 0 Wight in Pounds per Foot of Lineal Hood Depth: 36-4 - 48-54 - 60-66 - 7-78 Lbs/ft: 50 55 60 65 70 75 80 85 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.
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) 30 00 70 Light, Electric (counter equipment) 60 50 900 Light, Gas (counter equipment) 95 300 080 3 Medium, Electric (restaurants) 5 350 60 4 Medium, Gas (restaurants) 60 400 440 4 Heavy Duty, Electric (hotels, institutions) 90 450 60 5 Heavy Duty, Gas (hotels, institutions) 35 500 800 5 Very Heavy Duty, Electric (charbroiler) 355 550 980 6 Very Heavy Duty, Gas (charbroiler) 390 600 60 6 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 500 0 x 5 70 00 50 x 0 600 0 x 6 900 50 50 x 30 700 0 x 7 080 300 50 x 50 800 0 x 7.5 60 350 50 x 80 900 0 x 8 440 400 50 x 00 000 0 x 9 60 450 50 x 30 00 0 x 0 800 500 50 x 50 00 0 x 980 550 50 x 80 300 0 x 60 600 50 x 300 400 0 x 3 340 650 50 x 330 500 0 x 4 50 700 50 x 360 600 0 x 5 700 750 50 x 380 700 0 x 6 880 800 50 x 400 800 0 x 7 3060 850 50 x 430 900 0 x 8 340 900 50 x 460 000 0 x 9 340 950 50 x 480 00 0 x 0 3600 000 50 x 50 00 0 x 3780 050 50 x 540 300 0 x 3960 00 50 x 570 400 0 x 3 440 50 50 x 600 500 0 x 4 430 00 50 x 60 600 0 x 5 4500 50 50 x 650 700 0 x 6 4680 300 50 x 680 800 0 x 7 4860 350 50 x 70 900 0 x 8 5040 400 50 x 740 3000 0 x 30 50 450 50 x 770 300 0 x 3 5400 500 50 x 80 300 0 x 3 5580 550 50 x 840 3300 0 x 33 5760 600 50 x 870 3400 0 x 34 5940 650 50 x 900 3500 0 x 35 60 700 50 x 930 3600 0 x 36 6300 750 50 x 960 3700 0 x 37 6480 800 50 x 990 3800 0 x 38 6660 850 50 x 00 3900 0 x 39 6840 900 50 x 040 4000 0 x 40 700 950 50 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
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
Model CA-W D P w DP 80 w x H 300 " 8 5 4 90 8 300 " 80 7 000 7 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//60 8 - Sealed incandescent light fixture 00 W -0//60 90 - Mechanical joint for shipment Weight in Kg. per Metre of Lineal Hood Depth: 000-00 - 400-600 - 800-3 000-3 00 kg/m: 75 85 95 05 5 5 35 Weight in Pounds per Foot of Lineal Hood Depth: 6 6-7 0-7 6-8 0-8 6-9 0-9 6 Lbs/ft: 50 55 60 65 70 75 80 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.
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
Model CA-W-PE DP 90 400 6" 5 " 00 z x 0 8 H 0 3 00 50 300 0" " 7 D P 400 6" 90 4 5 8 00 300 " 50 90.5" 00 H y 7 000 7 00 0 5 " 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//60 8 - Sealed incandescent light fixture 00 W - 0//60 90 - 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: 000-00 - 400-600 - 800-3 000-3 00 kg/m: 45 55 65 75 85 95 05 Weight in Pounds per Foot of Lineal Hood Depth: 6 6-7 0-7 6-8 0-8 6-9 0-9 6 Lbs/ft: 95 00 05 0 5 0 5 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.
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 000 6 x 6 800 500 400 x 60 00 6 x 7 60 600 400 x 00 400 6 x 8.5 50 700 400 x 30 600 6 x 9.5 880 800 400 x 50 800 6 x 340 900 400 x 80 000 6 x 3600 000 400 x 30 00 6 x 3 3960 00 400 x 350 400 6 x 4 430 00 400 x 380 600 6 x 5 4680 300 400 x 400 800 6 x 6 5040 400 400 x 430 3000 6 x 7 5400 500 400 x 450 300 6 x 8 5760 600 400 x 500 3400 6 x 9 60 700 400 x 530 3600 6 x 6480 800 400 x 560 3800 6 x 6840 900 400 x 590 4000 6 x 3 700 000 400 x 60 400 6 x 4 7560 00 400 x 660 4400 6 x 6 790 00 400 x 700 4600 6 x 7 880 300 400 x730 4800 6 x 8 8640 400 400 x760 5000 6 x 9 9000 500 400 x790 500 6 x 30 9360 600 400 x 830 5400 6 x 3 970 700 400 x 860 5600 6 x 33 0080 800 400 x 890 5800 6 x 34 0440 900 400 x 90 6000 6 x 36 0800 3000 400 x 960 600 6 x 37 60 300 400 x 990 6400 6 x 38 50 300 400 x 00 6600 6 x 40 880 3300 400 x 070 6800 6 x 4 40 3400 400 x 0 7000 6 x 4 600 3500 400 x 50 700 6 x 44 960 3600 400 x 00 7400 6 x 45 330 3700 400 x 40 7600 6 x 46 3680 3800 400 x 70 7800 6 x 48 4040 3900 400 x 30 8000 6 x 50 4400 4000 400 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) 30 00 70 Light, Electric (counter equipment) 60 50 900 Light, Gas (counter equipment) 95 300 080 3 Medium, Electric (restaurants) 5 350 60 4 Medium, Gas (restaurants) 60 400 440 4 Heavy Duty, Electric (hotels, institutions) 90 450 60 5 Heavy Duty, Gas (hotels, institutions) 35 500 800 5 Very Heavy Duty, Electric (charbroiler) 355 550 980 6 Very Heavy Duty, Gas (charbroiler) 390 600 60 6 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
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 60 576 00 90 684 5 75 630 5 0 76 35 90 684 5 30 88 50 00 70 30 40 864 55 00 70 30 40 864 55 0 79 40 65 954 75 60 936 70 30 6 00 65 954 75 30 5 0 300 080 95 360 96 35 30 5 05 385 386 50 60 576 00 90 684 5 35 70 0 390 404 50 330 88 5 395 4 55 375 350 40 450 60 90 45 530 75 50 836 330 435 566 80 50 87 335 500 800 35 600 60 390 550 980 355 660 376 45 475 70 30 570 05 370 650 340 40 680 808 505 - - - 790 844 50 - 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