Transcription of September - Greenheck Fan
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September - Greenheck Fan
September20052 SECTION PAGE NUMBER Introduction.. 3 1: Types of Commercial kitchen ventilation Hoods .. 4 2: Determining Exhaust Rate .. 8 3: Supply and Make-Up Air .. 15 4: Room Balance and Airflow Testing .. 19 5: Grease Extraction .. 23 6: Fire Suppression Systems .. 26 7: Energy Management Systems (Variable Volume Driven) .. 29 8: Unit Selection Exhaust Fan Selection .. 31 Make-Up Air Selection .. 33 9: Ductwork and Pressure Losses.. 35 10: Utility Distribution Systems .. 40 11: Design Considerations .. 42 12: Troubleshooting .. 46 Glossary .. 48 13: Quick Reference Guide .. 49-52 Greenheck Method.. 49 Free Foot Area Consideration and Hood Factors .. 50 References, Codes, and Informational Sources .. 53 Commercial kitchen ventilation Web sites .. 54 Our Warranty.. 56 Table of Contents3 INTRODUCTIONA kitchen hood is not just a box. Every commercial kitchen requires ventilation , and in the past, the importance of a proper ventilating system has been overlooked.
3 ® INTRODUCTION A kitchen hood is not just a box. Every commercial kitchen requires ventilation, and in the past, the importance of a …
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