Kitchen Ventilation Systems


Kitchen Ventilation Systems Exhaust Hoods & Grease ExtractionFire Suppression SystemsAccessoriesSeptember2009

Table of ContentsGreenheck’s comprehensive line of kitchen ventilation products are designed to meet the varying needs offoodservice establishments. Whether you are working on a school cafeteria, restaurant, industrial cookingprocess, or otherwise, Greenheck has the products and resources to meet your ventilation requirements.Additionally, Greenheck’s offers exhaust fans, make-up air units and more to create a complete, quality kitchenventilation system.To learn about our controls, utility distribution systems and other products, see our kitchen ventilation catalogsidentified on the back cover and visit www.greenheck.comModelApplicationPagesType I kitchen hoods are used over cooking equipmentproducing grease-laden effluent.5-12Type II kitchen hoods are designed to capture heatand/or condensate from non-grease producingappliances such as ovens and dishwashers.13-16Greenheck offers industry-leading grease extractionfilters to match your cooking application.17-25Greenheck has a variety of solutions available toproperly introduce air into the space when exhaustonly hoods are being used.26-28The first line of defense against fire in a commercialkitchen is the hood fire protection system. Greenheckhas a variety of factory prepiped fire protectionsystems available from the two leading manufacturers,Amerex and Ansul .29-31Grease Hoods — Type IHeat & Condensate Hoods — Type IIGrease ExtractionExternal Supply PlenumsFire Suppression Systems2

2-Step Decision Guide1. Will you be exhausting grease-laden air or non-grease-laden air? Type I Hoods: Used if you are exhausting grease-laden air.Type II Hoods: Used if you are exhausting non-grease-laden air (heat/condensate).3

2-Step Decision Guide2. Type I Hoods: What hood style do I need?Is your cooking equipment against a wall? Wall canopy hoods:Wall Canopy HoodMost common when the cooking battery is against a wall.Proximity (backshelf) hoods:Used when you have a low ceiling and/or it is to be placed over lightto medium duty cooking equipment such as ranges, griddles and fryers,typically used in quick service restaurants.Proximity (Backshelf)HoodIs your cooking equipment located in the open, likean island? Single-island hoods:Used when the cooking battery is in one row, not against a wall.Double-island hoods:Used when the cooking battery is in two back-to-back rows, notagainst a wall.Type II Hoods: What hood style do I need? Single-Island HoodDouble-Island HoodHeat and fume:Heat only hoods are typically used for oven applications.Condensate:Condensate hoods are typically used above dishwashers.Heat and FumeCondensate4

Grease Hoods — Type IGreenheck Type I hoods are UL 710 Listed.NSF 5

Grease Hoods — Type IType I OverviewType I hoods are designed for use above grease-producing equipmentand are available in several styles and configurations.Greenheck grease hoods offer the following benefits: Standard construction is a minimum of 18 gauge 430 stainless steel with an embossed finish Hoods can be built in single section lengths from 3-16 feet (914-4,876 mm) Flexible lengths, widths and heightsHood lengths: Available in 1-inch (25 mm) incrementsHood widths: Available in 3-inch (76 mm) incrementsHood heights: Available in 24-inch (609 mm), 30-inch (762 mm) or tapered configurations Longer hoods are available in multiple sections and can be made to appear as one hood by utilizing ourcontinuous capture option to improve performance and aesthetics Standing seam construction for superior strength Excellent dimensional tolerances due to highly tooled manufacturing UL 710 Listed and bears the National Sanitation Foundation (NSF) Seal of Approval (Standard 2) Rated for 400 F. (76 C.), 600 F. (316 C.), and 700 F. (371 C.) cooking operations Performance Enhancing Lip (PEL) is standard and improves capture efficiency by turning air back intothe hoodModel Number CodeGH -E -WConfigurationFilterGH - Baffle FilterMake-Up Air StyleW - Wall Style CanopyGX - Grease-X-Tractor E - Exhaust OnlyV - Single-Island Style (V-Bank) CanopyGG - Grease Grabber D - Exhaust Only - Double-Wall FrontP - Proximity (Backshelf)GK - High Velocity Cartridge FilterF - Face SupplyGW - Water WashC - Face and Air Curtain SupplyPH - Pizza (PHEV) OnlyGG H2OFilterGG - Grease Grabber6H2O - Auto-Cleaning

Grease Hoods — Type IWall Canopy HoodsGreenheck’s wall canopy hoods are used over cooking equipment that produce heat and grease-ladeneffluent. Wall canopy hoods are intended to be used when the cooking equipment is placed against a wall. Awide variety of sizing and hood options, along with several accessories, make Greenheck the right choice tomeet your wide range of design requirements.Exhaust Only Supply air is introduced through ceiling diffusers or externalsupply plenums (shown on page 26-28) More dimensional flexibility than other manufacturersSingle-Wall FrontDouble-Wall Front (Optional)- One-inch of insulation between the two front panelsprovides additional strength and rigidityFace Supply Supply air is introduced horizontally through the face viaperforated panels in a manner that does not interfere with thecooking operation beneath the hood(s) Perforated panels are located on the face to ensure uniformdistribution and will limit the throw to within several feet of thehood(s) Higher level of dimensional flexibility than other manufacturersFace and Air Curtain Supply Supply air is introduced both horizontally through the face andvertically through the front perimeter via perforated panels ina manner that does not interfere with the cooking operationbeneath the hood(s) Perforated panels ensure uniform distribution and will limit thethrow to within several feet of the hood(s)7

Grease Hoods — Type IAuto-Cleaning HoodGrease Grabber H2O: A Two-Fold Solution to a Two-Fold ProblemProblem: Grease — Capturing the grease generated by cookingprocesses like griddles, char-broilers and fryers is a challenge inmany foodservice operations.Grease build-up causes: A fire hazardGrease to collect on the fan resulting in unbalanced operationand premature failure An odor in or near the restaurant Grease to collect on the roof top leading to deterioration of roofmaterials and equipmentProblem: Cleaning — The clean-up of grease produced by cooking operations is both costly and timeconsuming. Daily cleaning of grease filters is expensive and labor intensive. Furthermore, grease that settles inthe fans and ductwork requires professional cleaning increasing operational expenses. Depending on build-upprofessional cleaning can be as often as 4 times per year.A Two-Fold Solution – Grease Grabber H2OSolution: Extracting the Grease — Grease Grabber H2O takes care ofgrease issues near the source with Greenheck’s proven Grease Grabbergrease filter technology (tested to ASTM F2519-2005) discussed onpages 17-25. The Grease Grabber technology is an effective andeconomical means of capturing the grease from the cooking process.Other grease removal systems on the market such as ultra-violet (UV)light and electrostatic precipitators (ESP) not only require the purchaseof a costly piece of equipment, but expensive routine maintenance andoperating costs.Solution: Cleaning the Hood and Filters — The Grease Grabber H2O’sinnovative auto-cleaning system is a highly efficient, closed system thatAirflow pattern throughcombines timesaving convenience with dramatic cost reductions relatedGrease Grabber H2Oto labor, water and energy use. Filters do not need to be removed andcleaned by hand. The system sends hot water mixed with detergent to spray nozzles aligned along the filter banks andplenum. The mix is recaptures and recirculated through the system by a high-efficiency pump. Lastly,the system purges and rinses with fresh hot water. By greatly reducing the need to heat a steady, one-way flow ofwater, the Grease Grabber H2O’s recirculation method helps controlutility costs. The dual-purpose recirculating pump also operates as a purgepump to drain the water, eliminating the need for a gravity drain. The wash cycle can be programmed on a timer to wash at certaintimes, or can be operated manually.For more information visit www.greenheck.com8System plumbingand controls

Grease Hoods — Type IProximity (Backshelf) HoodsGreenheck proximity hoods have an industry leading five dimensions ofadjustment which make them the perfect solution for low ceilings andlight and medium duty cooking applications. The Greenheck proximityhood sits close to the cooking equipment allowing for lower exhaustrates and smaller hoods.Proximity hoods are designed for grease- and heat-laden effluent(Type I), and are shorter in height and width than a canopy hood. Thename “Proximity” or “Backshelf” refers to the close proximity of thehood with respect to the cooking equipment. In addition, Greenheckproximity hoods have an optional plate shelf and/or pass-overenclosure to meet your design requirements.Single-Island (V-Bank) Canopy HoodsGreenheck’s single-island style canopy hoods are used over cooking equipment that produce heat- andgrease-laden effluent (Type I). Single-island style canopy hoods are used over one row of cooking equipmentplaced where no walls exist. Single-island hoods can be seen from all directions and have four finished(all stainless steel) sides available in both V-bank and single-bank filter configurations. Greenheck offers avariation of the single-island hood for use over pizza ovens. Contact your Greenheck representative for moreinformation.Exhaust Only - Single-Wall Supply air is introduced through ceiling diffusers or externalsupply plenumsFace Supply Make-up air is supplied horizontally through the face viaperforated panels in a manner that does not interfere with thecooking operation beneath the hood(s) Perforated panels are located on the face to ensure uniformdistribution and will limit the throw to within several feet of thehoodSpecialty HoodsGreenheck offers many specialty hoods such as radius corners,heavier gauges and hoods with cladding. Contact your Greenheckrepresentative to discuss your specific requirements.9

Grease Hoods — Type IOptions & Accessories for Grease HoodsFiltration Options – A variety of filtration optionsare available with increasing grease extractionefficiencies to suit specific needs. See our GreaseExtraction section on page 17-25 for more detail.External Supply Plenums* – Several supply plenumoptions are available to supply air back to thespace evenly. See External Supply Plenums sectionon page 26-28 for more detail.Continuous Capture* –Provides a UL Listedbolted connectionallowing end‑to‑endhoods to beconnected and appearas one hood.Material Options* – Standard construction isstainless steel where exposed and galvanized steelin the unexposed plenum. 100% stainless steelconstruction is available. Either option is available in304 or 430 stainless steel.Lighting Options* – Multiplelighting options are available.Screw in for incandescent or CFLfixtures are standard. Recessedincandescent and 2-, 3-, or 4-footrecessed fluorescent fixtures arealso available. All fixtures arevapor proof and UL Approved.Tapered Hood* – For low ceiling applicationstapered fronts are ang(inches)12126Exhaust Collars – Factory Mounted – Collars are fully welded to theexhaust plenum and include a 1 inch flange. Ship Loose – Exhaust collars are included, but notmounted to the hood. This enables the contractorto locate and cut the exhaust opening wheredesired when not known ahead of time. Shape – To accommodate various ductwork,several sizes of rectangular and round collars areavailable. Location* – Top or back placement for mountedexhaust collars.Supply Collars – Additional Collars* – To maintain lower supplyairflow velocities around the hood, additionalsupply collars can be added. Shape (Round or Rectangle) – To accommodatevarious ductwork, different sized collars areavailable on most supply plenums in both roundand rectangular shapes.Ceiling Enclosure –When the top of thehood is mountedlower than thefinished ceiling height,enclosure panels canbe provided to matchyour hood. Enclosurepanels are easy toinstall with factoryprovided hardware.Backsplash Panels/SideSplash Panels – Provide anaesthetically desirable andeasily cleanable stainlesssteel surface behind or onadjacent walls near thehood. Constructed of 304or 430 stainless steel tomatch the hood. Optionalinsulated panels areavailable.*See options & accessories chart on page 12 for specific options for Grease Hoods — Type I10

Grease Hoods — Type IOptions & Accessories for Grease HoodsEnd Skirts* – Endskirts are availablein both full and miniconfigurations. Endskirts lower requiredexhaust rates as theyimprove capture.Insulated Supply Plenum* – With some plenums,condensation can occur from bringing in coldair near to where hot air is being exhausted.By insulating these plenums, problems withcondensation are alleviated. This also helps preventcooler incoming air from being heated by warmerexhaust air.Airspace/Filler Panels – To achieve requiredclearances to combustible surfaces, stainless steelairspaces can besupplied. Thesepanels can alsobe used to fill‑inopen spacesand improveaesthetics.Automatic Fire Damper* – In areas where exhaustfire dampers are required, a UL Listed motorizedbutterfly damper that closes at 285 F. (140 C.) canbe installed in the exhaust collar.Exhaust Air Balancing Baffles* – To help balanceexhaust airflows between multiple ducts or hoodsections beingexhausted throughone duct line. Airbalancing bafflescan be mounted atthe exhaust collaropenings whichallow the exhaustopening to be up to50% closed.Switches* – Switches can be shipped loose forremote mounting, mounted on the hood face, or onthe utility cabinet.Finished Back* – With most wall canopy hoods,hanging is done against a w

Type II kitchen hoods are designed to capture heat and/or condensate from non-grease producing appliances such as ovens and dishwashers. 13-16 Grease Extraction Greenheck offers industry-leading grease extraction filters to match your cooking application. 17-25 External Supply Plenums Greenheck has a variety of solutions available to properly introduce air into the space when exhaust only .