Engineering Data - GAYLORD CG3 Series Technical Manual

Water-wash ventilators with model c-6000 command center

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Table Of Contents

Table of Contents

Each Gaylord Ventilator is engineered to properly ventilate

the specific cooking operation. The exhaust air volume is en-

gineered as a specific volume per lineal ft. of ventilator and is

determined by the type of cooking equipment being ventilated.

The following Air Volume Chart lists the various volumes per

lineal ft. designs.

A ventilator may be designed to operate at two different air

volumes. For example, half the ventilator may operate at 150

CFM/Lin. Ft. by utilizing "Custom Air" Baffles, and the other

half at 250 CFM/Lin. Ft.

Refer to "Measuring Inlet Slot Velocity" on Page 21 for instruc-

tions on how to determine the designed Air Volume/Lin. Ft.

The total exhaust volume for each ventilator is stamped on the

ventilator nameplate. (Refer to Figure 13 on Page 23.)

DUCT VELOCITY

Based between 1700 FPM - 1900 FPM

WATER TEMPERATURE REQUIREMENTS

140°F Min. - 180°F Max.

HOT WATER PRESSURE REQUIREMENTS

40 PSI Min. - 80 PSI Max.

HOT WATER CONSUMPTION

Single Wash - .60 GPM/Lineal Ft. @ 40 PSI Average

.90 GPM/Lineal Ft. @ 80 PSI Average

Dual Wash -

1.14 GPM/Lineal Ft. @ 40 PSI Average

1.67 GPM/Lineal Ft. @ 80 PSI Average

The length of the wash cycle may be set between 3 minutes

and 9 minutes. The length of time is dependent upon the type

of cooking equipment being used. Typical settings are 3

minutes for light-duty equipment, 5 minutes for medium-duty

equipment, and 9 minutes for heavy-duty equipment. However,

adequate cleaning is dependent upon water pressure, water

temperature, daily grease accumulation, the length of the

wash cycle, frequency of wash cycle and the type of detergent

being used. It may be necessary to increase the wash time to

achieve proper cleaning. Refer to page 15 for details on setting

the wash time.