PRODUCT SPECIFICATIONS

Furnish Hood Depot’s ventilator model SW(FP-DI) (ventilator without fire damper at the inlet slot) as shown on plans, with a depth of and an overall length of and to meet the following requirements:

GENERAL DESCRIPTION: Ventilator is a conventional filter-type hood with continuous array of baffle U.L. Classified filters along the entire ventilator length. Ventilators up to 12’ to include semi-concealed pitched gutter which slopes to removable grease cup. Ventilators over 12’ include two pitched gutters that slope to removable grease cups located at each extreme end. Ventilator shall include means for hanging.

CONSTRUCTION MATERIALS: The ventila-tor shall be 18 gauge all-stainless steel con- struction. A number 4 finish shall be provided on all exposed surfaces.

LIGHT FIXTURES: Ventilator shall be equipped with U.L. Listed 100 Watt Dome Incandescent or Recessed 150 Watt In- candescent or Recessed Fluorescent fixtures. Light fixtures shall be prewired to a single point of connection at the factory.

APPROVALS: Ventilator to be U.L. Listed, list- ed by NSF, and in accordance with all recom- mendations of NFPA 96. The ventilator must meet all applicable codes.

APPLICATION

Ceiling mounted canopy style ventilator for use over medium duty equipment suitable for interior ceiling heights less than 8’6” by recessing into false ceiling.

DESCRIPTION

These SW(FP-DI) Series models are low velocity ceiling-mounted canopy ventilators which are U.L. Listed under the category of “Exhaust Hood Without Exhaust Damper.” Units are available in custom depths depending on particular cooking battery layout. All models include a full array of U.L. classified grease removing filters and a grease collecting gutter sloped to a removeable grease cup at either end. Supply plenum to be designed for air to be introduced with a velocity of approximately 150 fpm. Supply plenum depth varies depending on exhaust cfm.

OPERATION

When properly operated and maintained, the liquefied grease is drained off into a con- tainer for periodic removal and cleaning.

MAINTENANCE

At periodic intervals (such as the end of each cooking day) the filters are to be re- moved and cleaned. They may be washed in a dishwasher, hand washed or soaked and rinsed.

AIR SUPPLY GUIDELINES

Appropriately conditioned supply air must be mechanically delivered to the space to re- place exhausted air. Generally 50-80% is so delivered through the hood with the remain- ing 20-50% flowing naturally from adjoining areas and through the HVAC system.

EXHAUST/SUPPLY FAN UNITS

Exhaust fan(s) and supply fan(s) are available. See fan section of catalog or web site for design information. Fans must be designed for Hood Depot air volumes and static pres- sure drop for the entire system and must be in compliance with local codes.

• Exhaust fan(s) should be properly sized and include UL762 listings
• Discharge ducts should be vertical and located away from air intakes
• Supply fan(s) should be equipped with throw-away or cleanable type filters
• Exhaust and supply fans require a magnetic starter switch with 120 Volt holding coil and should be electrically interlocked for simultaneous operation
• Exhaust and supply fans should be operated through a listed kitchen hood control panel

FIRE PROTECTION

NFPA 96 and most other codes require a fire extinguishing system for protection of both the duct collar and plenum areas of ventilators and for the protection of cooking equip- ment such as fat fryers, griddles, ranges and broilers which may be source of ignition of grease. Check with local fire authorities for exact requirements.

OPTIONAL EQUIPMENT

Consult Hood Depot regarding custom services addressing:

• Exhaust Fans, Supply Fans and rooftop units
• Fire protection systems
• Heat Recovery Units
• Reduced Throat (low air volume) Ventilators
• Utility Distribution Systems (UDS)
• Air Purification Systems
• Listed Control Panels
• ASTM 2519 High Efficiency Filters
• Demand Ventilation
• HEPA intake units
• Top Enclosure Skirts
• S/S Filters
• Wall Panels
• 3” Left or Right Standoffs
• Fluorescent Lights

Engineering Data

EQUIPMENT TYPE: MEDIUM LOAD..........Kettles (under 60 Gals.), hot top ranges, gas fryers, griddles HEAVY LOAD.............Charbroilers, high grease equipment

Electrical

An optional Hood Depot Control Panel can be provided for each exhaust fan. A contactor or motor starter will be provided for each fan. See section “Control Panels” in our catalog or visit our web site for more information.

Static Pressure

Static pressure drops across ventilator: Model SW(FP-DI).......................0.625 W.G. at the duct collar

Canopy Hanging Weights

Hood Depth 80” 96” 106” 120” 132” (Others available) LBS per lin. ft. 100 110 130 150 170

Airflow Data

Light & Medium duty: Cooking surfaces to 400˚= 250 cfm /lf of exhaust air and 200 cfm /lf of supply air per side. Heavy duty: Cooking surfaces to 850˚= 280 cfm / lf of exhaust air and 224 cfm /lf of supply air per side. CFM criteria can vary and a higher cfm/lf is sometimes factory advised; contact us for airflow recommendation for your specific appliances.

Sizes Available

Canopies available in widths of 80”, 96”, 108”, 120 and 132”. Height can be 24” or 30” depending on ceiling height. Custom widths and heights available; contact factory.

Lengths Available

Hood lengths available from 4’0” to 16’0” in 6” increments. For lengths 6’6” to 12’0” the maximum offset from centerline and/or make-up air openings to end of hood shall not exceed 6”0”. Lengths from 12’0” to 16’0” shall incorporate two exhaust ducts, each not to exceed 6’0” on center. Filters and lights are added in proportion to length.