IF
YOU ARE SELECTING
ONE OF OUR HOOD
PACKAGES, WE
ENCOURAGE YOU
TO CONSULT
WITH OUR TECHNICAL
STAFF. |
|
TECHNICAL
PROCEDURE FOR
HOOD SELECTION AND
INSTALLATION |
|
1. |
Determine the overall length and depth of hood(s) by adding the lengths of all the appliances and using the width of the deepest appliance that will be set under the hood in the cooking area. Add a minimum of 6" to front dimension and 6" left and right (total 12") beyond the actual equipment total length. This is the length of hood you will need, the width is generally standard 48", but if you have a wider appliance than 42" you will need a custom hood width. |
2. |
Measure the height from floor to room ceiling (not roof ceiling). This measurement will determine whether you will need a low profile hood or can utilize the standard box style design. Typically you will require a minimum clearance of 9' from floor to ceiling for a standard installation. |
3. |
Select the appropriate model (wall or island). Next consider the benefits of Make Up Air for your project, figuring utility cost savings and comfort, and actual air change available (size of kitchen). Make Up Air is always a recommended option, and may be required by Code compliance for some projects. You may consider at this point the efficiency and desirability of Heated (Tempered) Make Up Air. |
|
To select the correct exhaust fan and supply unit, it is advisable to consult with our technical staff. They know how to analyze variables in static pressure, HP, weight and air flow to create the most efficient ventilation for your kitchen. Also, chargrilling and deep grease fryers require more exhaust than for stoves, ovens and dishwashers. However,
you can determine
a preliminary
CFM range required
for your exhaust
and supply
air using the
following information: |
5. |
Determine if
the fan curb must
be insulated,
and if insulated
paneling is required
by Code compliance,
by analyzing the
combustibility
of wall or roof
using Combustibility
Chart  |
6. |
Determine relative length of duct by measuring the length of space between the top or back of hood to point of exhaust (roof deck or wall). |
7. |
Select Optional equipment and materials (pre-piped automatic fire suppression system, stainless steel and/or diamond pattern backsplash, any additional trim or skirting). Most local fire codes and NSF require a cleanable surface behind the cooking appliances. If fire suppression system is selected, you will need a certified fire system technician for final hookup. The installer will need to know your gas line size and a completed equipment schedule and/or drawing of the equipment types and their placement in the kitchen to be protected. Click here for an easy Equipment Schedule Form for you to print and complete for your installer. |
ULTIMATE AIRE HOODS A
Pleeter Ventilation
Product, Utica NY