Transcription of September - Greenheck Fan
{{id}} {{{paragraph}}}
Example: tourism industry
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.
3 ® INTRODUCTION A 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.
Loading..
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: