Kitchen Ventilation Systems Applications & Engineering Guide

505 Cuthbertson Street, Monroe, North Carolina 28110 Telephone (704) 289-4663 Fax (704) 289-4662 Email Address info@greasemaster.com Website www.greasemaster.com

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SECTION 2 CONTENTS
APPLICATIONS AND ENGINEERING GUIDE
Applications and Hood Selection Guide Page

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 (400 Degrees) Steam Cooker Pressure Fryer Convection Oven Kettle Pizza Oven Medium Duty (400 Degrees) Fryer Griddle Range Tilt Skillet Rotisserie Heavy Duty (600 Degrees) Char broiler Salamander Upright Broilers Range Wok Extra Heavy Duty (700 Degrees) Solid Fuel Cooking Equipment: Mesquite Briquette 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 (per linear foot)

Supply CFM1 (per linear foot)

Maximum Cooking Temperature in Fahrenheit

Minimum
GSW and GSI 1, 2, 3, or 4 GWC and GIC 2 or 11 GWC and GIC 1,3,4,5 or 7 GWC and GIC 9 or 10 VBS-1, or 4 VBX or VBS-2, or 11 GLA GLA-2
1

Maximum
------100% 5 100% 5 100% 5 1882 2113 150 190 150 150 247 247 --100% 5 ----400 600 7004 400 600 7004 600 600 7004 400 600 7004 400 7004 400 7004 400 400

150 240 360 150 240 360

2402 2703 420 277 345 420 470 533 452 506 107 134

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 3 4 5

4-0 deep hoods

4'-6 or greater depth hoods

Consult factory for application guidelines 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 GSW,GWC,GSI,GIC Duty Light Medium Heavy Extra Heavy Medium Extra Heavy Medium Extra Heavy Medium Medium Exhaust CFM per Foot 250 300 350 351 and over 470 533 452 506 125 150 Supply CFM per Foot 188 211 212 and over 247 WC (at exhaust collar) .42 .60 .82 Consult Factory .58 .75 .60 .75 .60 .86 WC (at exhaust collar) .15 .20 Consult Factory .13

VBS VBX GLA GLA-2 Model GWC,GIC VBS

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 90 Degrees 45 Degrees 30 Degrees Inches of Exhaust .20 .10 .05 Inches of Supply .10 .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 Duct Static Pressure Duct = 20 x .0025 Elbows = 2 (90 degree) x .20 Total (add the static pressure) Static Pressure for Supply Fan: Hood Static Pressure Duct Static Pressure Duct = 30 x .0025 Elbows = 1 (90 degree) x .10 2 (45 degree) x .05 Total (add the static pressure) .20 .075 .100 .100 .475 .60 .05 .40 1.05

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 900 1200 1500 1800 2100 2400 2700 3000 3300 3600 3900 4200 4500 4800 5100 5400 5700 6000 6300 6600 6900 7200 DXW 12" X 6" 12" X 8" 12" X 10" 12" X 12" 12" X 14" 12" X 16" 12" X 18" 12" X 20" 12" X 22" 12" X 24" 12" X 26" 12" X 28" 12" X 30" 12" X 32" 12" X 34" 12" X 36" 12" X 38" 12" X 40" 12" X 42" 12" X 44" 12" X 46" 12" X 48"

Supply Velocity 1200 FPM Maximum CFM/Outlet 355-535 536-800 801-1250 1251-1835 1836-2750 2751-4200 DXW 8" X 8" 8" X 12" 10" X 15" 10" X 22" 10" X 33" 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.

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.

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)

OPTION Materials:
14, 16, 18 gauge stainless, aluminized steel.

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

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 aluminum baffle type.

Grease Filters:
UL Classified stainless steel, Teflon coated steel, Teflon coated steel with spark arrestor.

Canopy Height:
24 Nominal

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

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.

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.

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)

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.

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

Grease Cups:
Stainless steel, removable.

Supply Air Discharge:

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

Duct Collars:
Exhaust Flanged: - 3 high; Supply: - 5 high.

Hanger Brackets:
Welded to top of canopy for use with full threaded rod (rod provided by others).

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

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