ASHRAE KITCHEN HOOD DESIGN PROCEDURE

Note:-
Capture and containment (C & C) is the hood's ability to catch the contaminated airflow
1
the filters to outside.
2 Capture velocity is the air velocity at the point of contaminant generation upstream of h
Minimum capture velocity is the air velocity in feet per minute (fpm) required to contain
3
or heat)
4 Minimum transport velocity is the velocity required to transport particles without settlin
A well designed kitchen should have approximately equal amounts of air entering the s
5 suffer and there may be a noticeable amount of contaminated air spilling out of the hoo
film on the walls and ceiling of the kitchen.
6 It is not recommended to use diffusers near the hood, and 3-way and 4-way diffusers s
Non-directional perforated diffusers with low throw are recommended for use with ceili
7
(maximum air velocity at the hood edge capture area should not exceed 50 fpm) in orde
8 Char-Broiler: An open grill with gas heated briquettes or electric strip heaters. Tempera
Clearance to Combustible: The air space required between any hood surface and adjac
9
and local codes for air space requirements.
Fryer: Kettles mounted in a floor or bench mounted unit heated by gas or electricity. Fo
10
heated oil. Temperature rating 4000F.
11 Griddle: A unit with a thick, flat steel plate heated by gas or electricity for cooking by dr
12 Oven: A chamber used for baking, heating or drying foods. Temperature rating 400 0F.
13 Overhang: The areas of the hood that project beyond the cooking equipment, measure
14 Payback period: The time for the annual savings to equal the initial cost of an investme
15 Spilling: The act of the contaminated air escaping from kitchen hood.
16 Surges: Large quantities of contaminated air generated by abnormal conditions.
17 Thermal Updraft: The upward movement of air due to a change in density (Temperature

Table # 1: Cooking Appliance Types by Duty Category

Cooking Appliance Appliance
S/N
Category Duty Type Heating Source
Electric or gas
1

2
Light duty (400°F) -
(204.450C) 3
3
4
Electric 1
1
2
3
Medium duty (400°F) -
(204.450C)
Electric or gas
Medium duty (400°F) -
(204.450C) 4
Electric or gas
5
6
7
8
Gas 1
1
Heavy duty (600°F) - 2
(315.560C) Electric or gas 3
4
Extra Heavy duty (700°F)
Solid fuel 1
- (371.110C)
Note: The above table had been taken from ASHRAE 2007 Application chapter 31 (Kitchen Ventilation)

Table 2: Minimum Exhaust Flow Rates by Cooking Equipment Category fo

Minimum Exhaust Fl
UL or non UL Light Duty
HOOD TYPE Listed cooking
appliance
Unlisted 200
Wall-mounted canopy
hood 150 : 200
Listed
Unlisted 400
Single island canopy
hood 250 : 300
Listed
250
Double island canopy Unlisted
hood per side only 150 : 200
Listed
Unlisted 250
Eyebrow hood
Listed 150 : 250

Backshelf (proximity) Unlisted 300

hood or Pass over hood
Listed 100 : 200
Note: The above table had been taken from ASHRAE 2007 Application chapter 31 (Kitchen Ventilation)

Table # 3 MINIMUM CONTAMINANT TR

Nature of Contaminant EXAMPLES

Vapour, gases, smoke All vapours, gases, smoke (Cooking)

Fumes Welding
Very fine light dust Cotton lint, wood flour, litho powder

Dry dusts and powders
Average industrial dust
Heavy dust
Heavy and moist dust
Note: The above table had been taken from ASHRAE 2007 Application chapter 30 (Industrial Local Exhaust System
Fine rubber dust, molding powder dust, jute lint, cotton dust,
dust, leather shavings
Grinding dust, buffing lint (dry), wool jute dust (shaker waste
granite dust, silica flour, general material handling, brick cutt
(general), limestone dust, asbestos dust in textile industries
Sawdust (heavy and wet), metal turnings, foundry tumbling b
dust, wood blocks, hog waste, brass turnings, cast-iron borin
Lead dust with small chips, moist cement dust, asbestos chu
cutting machines, buffing lint (sticky), quicklime dust

Procedure:-
From table # 1 classify the cooking equipment(s). Consider the most classified equipment in hood calcu
1
2 Define your hood either UL listed or not.
From table # 2 define the required exhausted volume flow rate per linear foot of the longest side of the h
3 equipment if many equipments will be served by the same hood.
4 Consider overhang as per the following:-
for wall mounted canopy hood: 6" minimum overhang on each side ex
6" : 12" minimum overhang
for single island canopy hood: 6" minimum overhang on all 4 sides ho
on all 4 sides of the hood
for double island canopy hood: 6" minimum overhang on all 4 sides h
overhanging
For Dishwasher: 12" minimum on sides with doors and recommended 1
Summary Of The Recommended Ove
Cooking Appliance Overhang at the
front of the Cooking
Equipment, inch
(cm)
Combi Oven 18" (45.72 cm)
Dishwasher 18" - 24"
(45.72 - 60.96 cm)
Equipment Under
12" (30.48 cm)
Wall Canopy Hood
Equipment Under
Single Island 12" (30.48 cm)
Canopy Hood
Equipment Under
Double Island 12" (30.48 cm)
Canopy Hood
5
6
7 Calculate the hood length and depth (ft)
8 The required exhausted cfm thru the hood = the longest side of the hood either length or depth (ft) х cfm
9
 10 Correct the calculated cfm as per the following table:-
Condition
Wall canopy
Wall canopy - Finished Back
Single Island - V-Bank
Double Island
Mini Skirt - 2 х 2
End Skirt - Full / Wall
Exhaust Only
Supply Plenums
Char-Broiler at end of Canopy or
under a sigle island hood
Hanging height 6.5 ft
Hanging height 7 ft

Note:-
Since the hood hanging height affects capture and containment it is recommended to keep it o
198 cm) only.

Example:
Three cooking appliances, Fryer 36" long х 30" deep , griddle 24" long х 30" deep & oven 36" long
Calculate the required hood air volume flow rate using ASHRAE method.

ASHRAE Method:-
As per the recommendations we have to use wall mounted canopy hood
Hood length = 36" + 24" + 36" + 2 х 6" = 108" (9 ft)
Hood width = 30" + 30" + 36" + 3" + 6" = 45" (3.75 ft)
From the above mentioned table #1, we find out: fryer & griddle has medium duty type cooking appliance while the
As per the recommendations we have to take the highest cooking category type, since the cooking equipments are
So the required cfm per lineaar feet in our example = 300 (from table # 2)
So the required cfm as per ASHRAE method = 300 х 9 = 2700 cfm (considering unlisted hood)
OD DESIGN PROCEDURE & ILLUSTRATIVE EXAMPLE

y to catch the contaminated airflow and hold it inside the hood until it can be pulled through

ntaminant generation upstream of hood.

er minute (fpm) required to contain & capture contaminants (smoke, grease vapours, steam

o transport particles without settling.

equal amounts of air entering the system as leaving it. If this rule is not followed, C & C will
aminated air spilling out of the hood, which will cause odour, excessive heat, and a greasy

d, and 3-way and 4-way diffusers should not be used in the kitchen.
are recommended for use with ceiling diffusers to keep air flow even and at a low velocity
a should not exceed 50 fpm) in order to get proper hood performance.
s or electric strip heaters. Temperature rating 600 0F.
etween any hood surface and adjacent surface (walls, ceilings, etc) See NFPA 96, IMC,
equirements.
unit heated by gas or electricity. Food is cooked by being immersed in a kettle full of

gas or electricity for cooking by dry heat. Temperature rating 400 0F.
foods. Temperature rating 400 0F.
d the cooking equipment, measured from the internal perimeter of the hood.
equal the initial cost of an investment.
om kitchen hood.
ted by abnormal conditions.
o a change in density (Temperature drives density changes)

Appliance Types by Duty Category (ASHRAE Classification)

Appliances Examples Under The Appliance Category Duty Type

Ovens (including standard, bake, roasting, revolving, retherm, convection,

combination convection/steamer, conveyor, deck or deck-style pizza, pastry)
Steam-jacketed kettles
Compartment steamers (both pressure and atmospheric)

Cheesemelters
Rethermalizers
Discrete element ranges (with or without oven)

Hot-top ranges
Griddles
Double-sided griddles
 Fryers (including open deep-fat fryers, donut fryers, kettle fryers, pressure fryers)

Pasta cookers
Conveyor (pizza) ovens
Tilting skillets/braising pans
Rotisseries
Open-burner ranges (with or without oven)
Underfired broilers
Chain (conveyor) broilers
Wok ranges
Overfired (upright) salamander broilers
Appliances using solid fuel such as wood, charcoal, briquettes, and mesquite to
provide all or part of the heat source for cooking.
ication chapter 31 (Kitchen Ventilation)

by Cooking Equipment Category for Unlisted and Listed Type (ASHRAE Method)
Minimum Exhaust Flow Rate, cfm per linear foot of hood

Heavy Duty cooking Extra Heavy Duty

Medium Duty cooking appliance
appliance cooking appliance

300 400 550

200 : 300 200 : 400 350†
500 600 700
300 : 400 300 : 600 550†

300 400 550

200 : 300 250 : 400 550†

250 Not allowed Not allowed
150 : 250 xxxxx xxxxxxxx
300 400 Not allowed

200 : 300 300 : 400 Not recommended

ication chapter 31 (Kitchen Ventilation)

CONTAMINANT TRANPORT VELOCITIES

Minimum Transport
EXAMPLES
Velocity, fpm
(Cooking) Usually 1000 to 2000
2000 to 2500
o powder 2500 to 3000
 powder dust, jute lint, cotton dust, shavings (light), soap
3000 to 4000

(dry), wool jute dust (shaker waste), coffee beans, shoe dust,
eneral material handling, brick cutting, clay dust, foundry 3500 to 4000
asbestos dust in textile industries
metal turnings, foundry tumbling barrels and shakeout, sandblast
4000 to 4500
aste, brass turnings, cast-iron boring dust, lead dust
s, moist cement dust, asbestos chunks from transited pipe
4500 and up
lint (sticky), quicklime dust
apter 30 (Industrial Local Exhaust System)

most classified equipment in hood calculation if many cooking equipments will be served by the same hood.

per linear foot of the longest side of the hood (either length or depth). Consider the most classified cooking
d.

od: 6" minimum overhang on each side except wall side keep 3" and it is recommended to keep
nimum overhang
d: 6" minimum overhang on all 4 sides however it is recommended to keep 12" minimum overhang
des of the hood
od: 6" minimum overhang on all 4 sides however of the hood but would benefit from additional
ng
m on sides with doors and recommended 18" to minimize spilling
Summary Of The Recommended Overhang
Overhang at the Sides of the Cooking Overhang at the Back of

the Cooking Equipment,

Equipment, inch (cm) inch (cm)

6" (15.24 cm) xxxxxx

6" (15.24 cm) 18" (45.72 cm)

6" (15.24 cm) xxxxxx

12" (30.48 cm) 12" (30.48 cm)

12" (30.48 cm) xxxxxx

f the hood either length or depth (ft) х cfm per linear ft (from table # 2)
 Multiplying Factor
1
1.3
1.2
1
0.92
0.9
1
1.1
1.2

1
1.1

inment it is recommended to keep it on 6.5 ft (~

24" long х 30" deep & oven 36" long х 36" deep, are located 3" away from the wall and beside each others

Solution

um duty type cooking appliance while the oven has a light duty type cooking appliance.
ry type, since the cooking equipments are served by the same single hood.

nsidering unlisted hood)

 GREENHECK KITCHEN HOOD DESIGN PROCED
Note:-
Capture and containment (C & C) is the hood's ability to catch the contaminated airflow
1
outside.
2 Capture velocity is the air velocity at the point of conta
Minimum capture velocity is the air velocity in feet per minute (fpm) required to conta
3

4 Minimum transport velocity is the velocity required to

A well designed kitchen should have approximately equal amounts of air entering the
5 there may be a noticeable amount of contaminated air spilling out of the hood, which
ceiling of the kitche
6 It is not recommended to use diffusers near the hood, and 3-way and
Non-directional perforated diffusers with low throw are recommended for use with ceil
7
velocity at the hood edge capture area should not exceed 50 fp
8 Char-Broiler: An open grill with gas heated briquettes or elec

Clearance to Combustible: The air space required between any hood surface and adjace
9
air space requiremen
10 Fryer: Kettles mounted in a floor or bench mounted unit heated by gas or electricit
11 Temperature
Griddle: A unit with a thick, flat steel plate heated rating 40
by gas or electricity
12 Oven: A chamber used for baking, heating or drying foods. Temperature r
13 Overhang: The areas of the hood that project beyond the cooking equipm
14 Payback period: The time for the annual savings to eq
15 Spilling: The act of the contaminated air esc
16 Surges: Large quantities of contaminated air gen
17 Thermal Updraft: The upward movement of air due to a change in

Table # 1: GREENHECK METHOD # 1 (Up

Light Duty cooking appliance
Gas & electric ovens
Gas & electric steamers

Gas & electric ranges

GREENHECK cooking appliances classification Food warmers

Pasta cookers
Pizza ovens
Non-cooking appliance

Smoker
Rotisseries
GREENHECK METHOD (Updraft velocity method, fpm) 50
had been taken from GREENHECK kitchen ventilation systems application & design guide
 Table # 2: GREENHECK METHOD # 2 (cf
HOOD TYPE Light Duty cooking appliance
Wall mounted canopy hood
200

Backshelf (proximity) hood

150

Note:-
Double island hoods
1 are considered two wall mounted canopy hoods.
hoods need to be2 multiplied by the hood factor after using the wall mounted canopy value.
ar foot of hood)3is cooking appliance specific and has the following limits and assumptions:-
a Used for hoods 54" or less in width
b Cannot be used for pizza ovens.
c Cannot be used for cook hill.
d 6.5 ft (198 cm) hanging height
e Vertical updraft
f Proper room ventilation
g Proper overhangs

Table # 3: GREENHECK METHOD # 1 & 2 Correction Factors (Updraft

CONDITION
Wall canopy hood
Wall canopy hood - Finished back
Single island - V-Bank
Double island
Mini skirts - 2 х 2
End skirts - Full / Wall
Exhaust only
Supply plenums
Char-Broiler at end of canopy or under a single island hood
Hanging height 6.5 ft
Hanging height 7 ft

RECOMMENDED SUPPLY RATES FOR EACH TYPE OF MAKE-UP

RECOMMENDED SUPPLY RATE

MAKE-UP AIR TYPE DIMENSIONS, inches cfm / linear
ft
Back Supply 6" wide 145
External Make-Up

Air supply plenum 12" wide 110

Air supply plenum 24" wide 180
 External Make-Up Variable supply
11" high & 9" wide 160
plenum
Face supply plenum 18" wide 150
Perforated
16" high & 8" wide 150
Internal Make-Up

combination
Register combination
12" high & 8" wide 130

Perforated face 16" high 150

Register face 12" high 250
Perforated air curtain 8" wide 75
Register air curtain 8" wide 65
Short circuit UL limits (not recommended)
Note:
These values should be used when designing the system to achieve maximum hood performanc

Example # 1:
Three cookiking appliances, Fryer 36" long х 30" deep , griddle 24" long х 30" deep & oven 36" long
Calculate the required hood air volume flow rate using GREENHECK method # 1 & 2.

Solution
GREENHECH Method # 1:-
As per the recommendations we have to use wall mounted canopy hood
Hood length = 36" + 24" + 36" + 2 х 6" = 108" (9 ft)
Hood widthth = 30" + 30" + 36" + 3" + 6" = 45" (3.75 ft)
Hood area = 9 х 3.75 = 33.75 ft2.
Fryer area = 36" х 30" = 1080 in2 (7.5 ft2).
Griddle area = 24" х 30" = 720 in2 (5 ft2).
Oven area = 36" х 36" = 1080 in2 (9 ft2).
Total cooking equipments face area under the hood = 7.5 + 5 + 9 = 21.5 ft 2.
Any cooking equipment required air volume flow rate = Cooking face area (ft 2) х Updraft velocity for that equipmen
So fryer required air volume flow rate = 7.5 х 85 = 637.5 cfm
Griddle required air volume flow rate = 5 х 85 = 425 cfm
Oven required air volume flow rate = 9 х 50 = 450 cfm
Overhang & other spaces required air volume flow rate = (33.75 - 21.5) х 50 = 612.5 cfm

Total required air volume flow rate = 637.5 + 425 + 450 + 612.5 = 2125 cfm (It is less than ASHRAE method)

GREENHECH Method # 2 (appliance specified method):-

As per the recommendations we have to use wall mounted canopy hood
Hood length = 36" + 24" + 36" + 2 х 6" = 108" (9 ft)
Hood widthth = 30" + 30" + 36" + 3" + 6" = 45" (3.75 ft)
So left overhang required air volume flow rate = 0.5 ft х 200 cfm / ft = 100 cfm
Fryer required air volume flow rate = 3 ft х 250 cfm / ft = 750 cfm
Griddle required air volume flow rate = 2 ft х 250 cfm / ft = 500 cfm
Oven required air volume flow rate = 3 ft х 250 cfm / ft = 600 cfm
Right overhang required air volume flow rate = 0.5 ft х 200 cfm / ft = 100 cfm
Total = 2050 cfm
NOTE:
You can notice the difference between ASHRAE method (2700 cfm) and GREENHECK method # 1 (2125 cf
N HOOD DESIGN PROCEDURE & ILLUSTRATIVE EXAMPLE

to catch the contaminated airflow and hold it inside the hood until it can be pulled through the filters to
outside.
e air velocity at the point of contaminant generation upstream of hood.
per minute (fpm) required to contain & capture contaminants (smoke, grease vapours, steam or heat)

velocity is the velocity required to transport particles without settling.

equal amounts of air entering the system as leaving it. If this rule is not followed, C & C will suffer and
air spilling out of the hood, which will cause odour, excessive heat, and a greasy film on the walls and
ceiling of the kitchen.
sers near the hood, and 3-way and 4-way diffusers should not be used in the kitchen.
re recommended for use with ceiling diffusers to keep air flow even and at a low velocity (maximum air
pture area should not exceed 50 fpm) in order to get proper hood performance.
with gas heated briquettes or electric strip heaters. Temperature rating 600 0F.

ween any hood surface and adjacent surface (walls, ceilings, etc) See NFPA 96, IMC, and local codes for
air space requirements.
ed unit heated by gas or electricity. Food is cooked by being immersed in a kettle full of heated oil.
Temperature
el plate heated rating 400for
by gas or electricity
0
F. cooking by dry heat. Temperature rating 400 0F.
ng or drying foods. Temperature rating 400 0F. (‫)عبارة عنغرفة تتتتستخدم لتتطبخ اتتلطع ام أو تتتسخينه أو تتتجفيفه‬
roject beyond the cooking equipment, measured from the internal perimeter of the hood.
e time for the annual savings to equal the initial cost of an investment.
The act of the contaminated air escaping from kitchen hood.
quantities of contaminated air generated by abnormal conditions.
movement of air due to a change in density (Temperature drives density changes)

# 1: GREENHECK METHOD # 1 (Updraft velocity method)

Medium Duty cooking applianceHeavy Duty cooking appliance
Combi-Ovens () Upright Broiler
Gas & electric fryers Electric Char-Broiler

Griddles

Tilting Skillets
Tilting Braising Pans
Grill
Hibachi Grill

Salamander

85 150
# 2: GREENHECK METHOD # 2 (cfm / linear foot of hood)
Medium Duty cooking applianceHeavy Duty cooking appliance
250 350

200 300

1 & 2 Correction Factors (Updraft velocity method & cfm / linear foot of hood method)
MULTIPLYING FACTOR
1
1.3
1.2
1
0.92
0.9
1
1.1
1.2
1
1.1

EACH TYPE OF MAKE-UP AIR

RECOMMENDED SUPPLY RATE

fpm

290
150
150
 150
150

150

xxxxxx
150
xxxxxx
xxxxxx
xxxxxx
not recommended)

o achieve maximum hood performance.

4" long х 30" deep & oven 36" long х 36" deep, are located 3" away from the wall and beside each others
ECK method # 1 & 2.

(ft 2) х Updraft velocity for that equipment to get good containment and proper capture from table # 3 (fpm)

0 = 612.5 cfm

fm (It is less than ASHRAE method)

m) and GREENHECK method # 1 (2125 cfm) & GREENHECK method # 2 (2050 cfm, for the same example).
VE EXAMPLE

until it can be pulled through the filters to

m of hood.
(smoke, grease vapours, steam or heat)

settling.
rule is not followed, C & C will suffer and
heat, and a greasy film on the walls and

be used in the kitchen.

w even and at a low velocity (maximum air
ood performance.
ure rating 600 0F.

etc) See NFPA 96, IMC, and local codes for

immersed in a kettle full of heated oil.

emperature rating 400 0F.
‫)عبارة عنغرفة تتتتستخدم لتتطبخ اتتلطع ام أو‬
ernal perimeter of the hood.
estment.

ons.
es density changes)

Extra Heavy Duty cooking appliance

Gas Char-Broiler
Mesquite

Infrared Broiler

Lava Rock Char Broiler

Wok
Chain Broiler

185
 Extra Heavy Duty cooking appliance
450

N/A

ear foot of hood method)

ACTOR
the wall and beside each others

oper capture from table # 3 (fpm)

050 cfm, for the same example).
 Thickness, mm Weight, kg / m2 Weight per sheet, kg (Lb) Number of sheets per tone
90 X 240 120 X 240 120 X 90 X 240 120 X 240 120 X
Gauge 300Cm 300Cm
Cm (36" Cm (48" Cm (36" Cm (48"
(48" X (48" X
(Inch) (Lb / ft2) X 96") X 96") 120") X 96") X 96") 120")
9.5547 12.7397 15.9246 104 : 105 78 : 79
26 0.5588 (0.022) 4.4235 (0.906) 62 : 63
(21.8) (29) (36.2)
12.1913 16.255 20.3188 82 : 83 61 : 62
24 0.7112 (0.028) 5.6441 (1.156) 49 : 50
(27.7) (37) (46.2)
14.8278 19.7704 24.7129 67 : 68 50 : 51
22 0.8636 (0.034) 6.8647 (1.406) 40 : 41
(33.8) (45) (56.2)
17.4642 23.2857 29.1071 57 : 58 42 : 43
20 1.016 (0.040) 8.0853 (1.656) 34 : 35
(39.7) (53) (66.2)
22.7372 30.3163 37.8954 43 : 44 32 : 33
18 1.3208 (0.052) 10.5265 (2.156) 26 : 27
(51.6) (70) (86.2)
28.0103 37.347 46.6837 35 : 36 26 : 27
16 1.6256 (0.064) 12.9677 (2.656) 21 : 22
(63.6) (85) (102.2)
34.6015 46.1353 57.6691 28 : 29 21 : 22
14 2.0320 (0.080) 16.0192 (3.281) 17 : 18
(78.8) (105) (131.2)

Note:-
1 Kg = 2.204623 Lb
1 Lb = 0.4535924 Kg
 DUCT SURFACE AREA & WEIGHT CALCULATIONS
DATE: August 22, 2008
SHEET...……OF……… PREPARED BY: Mustafa Yehia
PROJEC: ASFAN DUCT
BLDG: Laboratory Bldg # 1 FLOOR: Ground MACHINE REF: Unit # 11
DIMENSIONS DUCT SURFACE AREA, m2
Longest Shortes SECTION SECTION THICKNESS, m.m (Duct Gauge)
Section Side Side PERIMETER
Length, Length,
mm Meter 0.6 (26g) 0.8 (24g) 0.9 (22g) 1 (20g) 1.5 (18g)
mm mm LENGTH, meter
Fan - 1 1450 500 3900 3.9 2.5 0 0 0 9.75 0
1-2 500 350 1700 1.7 2 0 3.4 0 0 0
2-3 500 350 1700 1.7 2.5 0 4.25 0 0 0
3-4 500 350 1700 1.7 2.5 0 4.25 0 0 0
4-5 300 350 1300 1.3 3.5 4.55 0 0 0 0
5-6 250 350 1200 1.2 4 4.8 0 0 0 0
1-7 1075 500 3150 3.15 2 0 0 6.3 0 0
7-8 1075 500 3150 3.15 1 0 0 3.15 0 0
8-9 950 500 2900 2.9 2.5 0 0 7.25 0 0
9 - 10 850 500 2700 2.7 1 0 0 2.7 0 0
10 - 11 850 500 2700 2.7 1 0 0 2.7 0 0
11 - 12 650 500 2300 2.3 2.5 0 5.75 0 0 0
12 - 13 500 500 2000 2 1 0 2 0 0 0
8 - 14 500 500 2000 2 4.5 0 9 0 0 0
14 - 15 500 500 2000 2 1 0 2 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
2-O 200 350 1100 1.1 3 3.3 0 0 0 0
3-O 200 350 1100 1.1 3 3.3 0 0 0 0
4-O 500 350 1700 1.7 3 0 5.1 0 0 0
5-O 200 350 1100 1.1 3 3.3 0 0 0 0
6 - O1 200 350 1100 1.1 3 3.3 0 0 0 0
6 - O2 200 350 1100 1.1 6 6.6 0 0 0 0
7-O 200 350 1100 1.1 3 3.3 0 0 0 0
9-O 350 450 1600 1.6 3 0 4.8 0 0 0
10 - O 350 450 1600 1.6 3 0 4.8 0 0 0
11 - O 350 450 1600 1.6 3 0 4.8 0 0 0
12 - O 350 450 1600 1.6 3 0 4.8 0 0 0
13 - O1 350 450 1600 1.6 3 0 4.8 0 0 0
13 - O2 350 450 1600 1.6 3 0 4.8 0 0 0
14 - O5 350 450 1600 1.6 3 0 4.8 0 0 0
15 - O1 350 450 1600 1.6 3 0 4.8 0 0 0
15 - O2 350 450 1600 1.6 3 0 4.8 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
 0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
0 0 3 0 0 0 0 0
Fan - 1 1450 500 3900 3.9 5 0 0 0 19.5 0
R1- 1 1450 500 3900 3.9 1 0 0 0 3.9 0
R2 - 1 200 200 800 0.8 3 2.4 0 0 0 0
TOTAL SURFACE AREA, m2 34.85 78.95 22.1 33.15 0
WEIGHT PER UNIT AREA ( Kg/m ), without junctions
2

and elbows
4.68 6.24 7.02 8.09 11.7
TOTAL WEIGHT ( Kgs ), without junctions and elbows 163.098 492.648 155.142 268.1835 0
LARGEST SIDE U.S. GAGE m.m. Junctions (Kgs) 3.26196 9.85296 3.10284 5.36367 0
cm/inch
UP TO 30/12 26 0.6 Elbows (Kgs) 0.163098 0.492648 0.155142 0.2681835 0
31 TO 75/30 24 0.8 Support (Kgs)
76 TO 135/54 22 0.9 WEIGHT (Kgs) 166.5231 502.9936 158.4 273.8154 0
136 TO 210/84 20 1 Total Duct Area 170.7405 m2 INSULATION-
170.7405
211/85 AND UP 18 1.5 Total Weight 1112.749 Kg