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LEVELING
Adjust feet to level entire unit.
VENTILATION
Exhaust hood should comply with ANSI/
NFPA #96 or national, state, and local
codes. All units must be under an adequate
power exhaust hood for ventilation of cook-
ing vapors and products of combustion.
Precautions should be taken in the design of
the exhaust hood to avoid interference with
operation of the unit. Consult a local ventila-
tion company for fire suppression, design,
and installation of a hood.
WARNING: DO NOT extend the
exhaust flue of any unit. Doing so may
cause a negative back draft causing mal-
function and interference with burner opera-
tion and improper exhausting of cooking
vapors.
General Requirements:
1. Exhaust hood must conform to applica-
ble national, state, and local codes.
2. It is recommended that requirements of
the National Fire Protection Associa-
tion (NFPA), Standard No. 96 be fol-
lowed for the design, installation, and
use of exhaust system components.
This includes hoods, grease removal
devices, exhaust ducts, dampers, air
moving devices, auxiliary equipment,
and fire extinguishing equipment for
the exhaust system and the cooking
equipment used therewith in commer-
cial, industrial, institutional, and similar
cooking applications.
Manual #13799 5/97
3. Hood Size: The overhead canopy
type hood should be sized to com-
pletely cover the equipment it is
designed to ventilate plus an overhang
of at least six inches (6" ) on all sides of
equipment not immediately adjacent to
walls or other construction extending
above the cooking surface. Non-can-
opy, prefabricated " backshelf" type
hoods should be sized according to the
manufacturers specifications.
4. Exhaust Air Volume (Minimum):
Canopy hood open on all four sides:
1800 cu. ft./minute. Canopy hood
open on three sides or less: 1200 cu.
ft./minute.
5. Exhaust Air Velocity: All exhaust
ducts should be sized to provide an air
velocity in the ducts of at least 1500 ft./
minute.
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