A.I.A. File No.

30-D-3

design of grease filter
equipped kitchen exhaust systems

toU

RPJ
RESEARCH PRODUCTS CORPORATION

® Research Products Corporation 1967

.

3 Filters Required Step No.__ . 4 Exhaust Duct Step No. 5 Resistance to Air Flow MAKE-UP AIR CODES ACCESSORY ITEMS SUMMARY SAMPLE PROBLEM DRAWING SAMPLE CALCULATION CALCULATION SHEET . Hood Step No. WHY? TYPES OF HOODS Ventilator Hood Canopy Hoods Canopy Standard Hood Canopy Slot Hood = DESIGNING THE KITCHEN EXHAUST SYSTEM Step No. PAGE NO. 3 3 —_ 3 4 4 4 5 6 6 _ 6 6 7 8 9 10 10 10 11 12 13 2 . 1.Table of Contents HOODS. 2 Air Volume Step No. WHY? GREASE FILTERS.

c. This is detrimental in many ways. and grease vapors produced in the cooking process and to contain them until the fan can exhaust them. sanitation. improves employee efficiency. Grease deposits on the wheel will cause unbalance resulting in unnecessary bearing wear. a. thus safety. A filtered system is protected from extensive damage because grease filter deposits are limited in quantity to that collected between cleanings (usually once a week) and the smaller amount of grease is confined to the grease filters. The design and selection of grease filters play an important role in the overall effectiveness of the entire kitchen exhaust system. as well as local fire and health inspectors and industrial commissions. Canopy — apron or wall protected. Hoods. (Pi fa L ] 2. realize its importance. e. Canopy — corner wall hood. The properly designed exhaust system encourages better \vorking conditions and. Grease filters have established themselves as an extremely important part of any kitchen exhaust system.Design of Grease Filter Equipped Kitchen Exhaust Systems The need for a well designed grease filter equipped kitchen exhaust system has become widely recognized. Canopy — wall hood. The build-up of extensive grease deposits in out-of-sight. all the heat. Grease accumulations on the motor will cause overheating which will create an additional fire hazard. grease. usually less than 5%). odors. and health standards are greatly improved. Canopy — island hood. Canopy — slot type hood. The grease also has a tendency to deteriorate the insulation on wires thus adding another fire hazard. Grease filters simplify cleaning because grease deposits are collected on the filter in an easily accessible area. a very intense rapidly spreading fire can engulf the entire system. flash fires originating from cooking operations spread from the stove to grease deposits in the exhaust system. Why? The purpose of the hood is to capture. Minimum cleaning problems promote regular cleaning. Types of Hoods There are two basic hood types: 1. grease will collect on the blower wheel and motor. Because of the chimney effect created in vertical duct work. Canopy type hoods. They should be included in any newly designed hoods and incorporated in remodeled hoods. smoke. therefore. b. When filters are not used in the exhaust system. Grease filters protect exhaust equipment. Authoritative organizations. Grease Filters. . as nearly as possible. they are required by law. Why? Frequently. Ventilator or back shelf hood. inaccessible locations is limited to the very small amount that passes through the filters (with efficient grease filters. Non-filtered systems are prone to collect accumulations of highly combustible grease deposits throughout the entire duct system. d. In many areas.

Fig. 1 Canopy Hoods The more commonly used canopy hoods have several variations. The entrainment velocity moves the air under the shelf away from the cook. c. 0 Fig. since it is by far the most widely field fabricated will be used as the hood in the step-by-step design problem that we will develop. 2d CANOPY-APRON protected with only 1 side exposed. b. If a hood of this type is being considered. Heat and fumes are caught close to the point of origin. Fig. the fan. the manufacturer should be consulted (see Figure 1. Figures 2a. 2a CANOPY-ISLAND type with 4 sides exposed. then installed according to manufacturers' recommendations. 2b CANOPY-WALL type with 3 sides exposed.Ventilator or Back Shelf Hood The ventilator or back shelf hood (Figure 1) is designed to be as close as possible to the cooking surface. ISLAND CANOPY Fig. Fig. 2c APRON CANOPY CORNER CANOPY Fig. usually 18 to 24 inches above it. motor and duct work are basically the same as will be covered in detail later in the text. 2d Fig. & d show the four basic variations of this hood design. Ventilator Type Hood). 2b WALL CANOPY . The exhaust air volume through a ventilator hood will vary from approximately 300 to 350 cfm per lineal foot of hood length. 2c CANOPY-CORNER WALL type with 2 sides exposed. Various patented features may be included. The design details of ventilators and auxiliary equipment are generally furnished as a package by the manufacturer of this type equipment. however. The canopy type hood. Fig. 2a -IfT Fig. Usually the hood is pre-assembled. The design of the filter and hood will not be covered in this brochure because of this fact.

SO 'L 4OG /v"/V 7Wf<y SLOT 4OO FfMl • 400 CfM fVf&Y 4'Of SCOT so/4 s 12. ff SLOT je*A /2. Two important design considerations are (1) have the hood as low as possible over the cooking surface and (2) extend the hood out 1 foot minimum beyond the edge of the cooking surface. Typical hood construction would have a 2 to 4 inch slot around the entire perimeter of the hood. The heat generated in the cooking process is not j exhausted as rapidly as in the conventional design. The greatest asset of this type hood is the removal of smoke and grease contaminants with the minimum exhaust requirement. however. it has its greatest value in the extremely large island type (4 sides exposed) hood design.many applications more ventilation air is required than exhausted.s x 400 • sooo . The hot contaminated air rises from the cooking surface and is held in the hood cavity until such time as it can be removed through the slot that goes completely around the perimeter of the hood. so the prime reason for having this type hood is lost.Fig. it is periodically called for by the design engineer. If the canopy-slot type hood is to be used. An example lay-up and filter placement for a typical hood SLOT -^3"U SO' 3"SLOT . Lack of field information and design criteria for this type hood limits its use. 2e CANOPY-SLOT type hood. 2e Fig. 400 . The placement and choice of filters is important since the optimum air flow through grease filters is approximately 350 fpm. is shown. There are potential problem areas when utilizing a hood of this design. This will make it necessary to blank off several areas in the filter rack to increase the speed of air through the remaining spaces that have filters. The cleanability of the filters. Filter placement and design and good fit are difficult in a hood of this design. The slot type hood is not primarily designed for the commercial kitchen exhaust system. as well as the cleanability of the entire hood cavity becomes more difficult with this design. The air velocity through this slot is normally between 350 and 450 fpm. This hood is also sometimes called a double cavity hood or just plain slotted hood. However in .

2. since the kitchen employees must work underneath the hood. Excessive clearance between the cooking surface and hood hampers the effectiveness of the exhaust system and should be avoided. It is important to install filters at the ends of the hood. The previous figures should be somewhat higher for charcoal and charcoal type cooking. Most filters are designed so that the accumulated grease will run down the face of the filter and drop from the lowest edge into a drip tray. Proper design keeps the temperature at the filters less Step No. 3 Number of Filters Required It is necessary to select the proper number of the correct size grease filters of a reputable make. 1 To Determine Dimensions of the Hood The dimensions of the base of the hood are larger than the cooking surface it covers to adequately remove the contaminants generated in the cooking process. The manufacturer's optimum rating should be used (see Table II). Too few filters increase the resistance to air flow and also increase the filter cleaning frequency.Designing the Kitchen Exhaust System (See Sample Problem) Following is an example of the recommended step-by-step procedure for the design of a grease filter equipped kitchen exhaust system. The distance from the base of the hood to the cooking surface will normally be 3 to 4 ft. 4. 3. Volume of air to be exhausted. Codes. and replacement standpoint. TABLE II Nominal Sizes Optimum Ratings (CFM) 20 x 25 1000 20 x 20 800 16 x 25 800 16 x 20 640 15 x 20 600 10 x 20 400 The hood itself must be deep enough to permit the installation of the grease filters at a minimum 45° angle from the horizontal. Any space in the hood not filtered should be blanked off with sheet metal. Critical specifications to be determined are: Dimensions of the hood. 6.' will insure efficient removal of the o cooking contaminants.) € . Too many filters increase cost and reduce the filter efficiency since the velocity through the filter will be reduced below the optimum rating. The number of filters required in the hood can be determined by dividing the total volume of air to be exhausted by the cfm rating of the filters. Step No. delivery. 2 Volume of Air to be Exhausted The volume of air to be exhausted is governed by state or local codes. Optimum operating conditions for most grease filters is at a face velocity of 350 fpm. Some city codes demand double exhaust volumes for these cooking areas. The velocities. A general rule that has proved very satisfactory is summarized as follows: The length and width of the hood base should equal the overall dimension of the appliances it covers plus a 1 foot minimum overhang on each side of the equipment that is not enclosed by an apron or an adjacent wall. A design of this type also permits enough volume in the hood so that unusually large "puffs" of steam and greasy vapors have a place to accumulate until the exhaust fan can remove them. if required. as shown on the following table. Step No. This design also allows mixing of room air with the hot air over the cooking area. The blanked-off space. The use of standard size filters is advisable from a cost. Four feet is maximum. Make-up air. TABLE 1 Air Velocity (FPM) Number of Across Area of Hood Exposed Sides 125 4 canopy-island 100 3 canopy-wall 100 2 canopy-corner wall 100 1 canopy-protected apron (Note: Identification drawings of the 4 variations of the canopy hood can be seen on the calculation sheet. should be divided equally between the filters. This will insure optimum performance and will equalize the air velocity over the entire length of the hood opening. Resistance against which the blower must exhaust the calculated volume of air. Number of filters required. This "will eliminate grease globules dropping back onto the cooking surface. Diameter of the duct from the hood to the point of discharge. 5. 7. 1.

0016 . 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40 44 48 DUCT CONSTRUCTION See National Fire Protection Association Standard No.) 4. etc.0033 . Table III can also be used to determine the branch ": duct size if more than one discharge duct is required. Some codes suggest that the minimum height from the cooking surface to the lower edge of the grease filter should not be less than: a. . avoid the use of excessively high air velocities because of the resulting noise. Ventilation of Restaurant Cooking Equipment 1964 for more information. they should be enclosed in a shaft constructed of 4" hollow tile or its equivalent. for clearance from protected construction. 4 Design of the Exhaust Duct The duct leading from the kitchen exhaust hood to the point where the exhaust air is discharged must be correctly sized. Exposed charcoal and charcoal type fires — 4M ft. Above 200°. and is extremely difficult to remove.720 10.) can be calculated by dividing the total exhaust CFM by 2000 fpm. Important considerations in duct construction are: 1. TABLE III Duct Area (Sq.580 6.640 3.0012 .) . The duct take-off at the top of the hood should be transitioned. darkening in color. If rectangular ducts are used. Ft. it is desirable to have two discharge ducts from the top of the hood join the main exhaust duct. they should be as nearly square as possible.0018 .. The duot should be constructed of 18 gauge or heavier steel (see NFPA #96). (See NFPA #96. — 8/2 ft.) .0047 . 96. This will minimize the resistance against which the blower must remove the air.276 4.550 Duct Diameter (Inches) Friction Loss/ Ft. If the hood length exceeds 10 ft. b. Also. ft.080 7. and reduces the possibility of accumulated grease run-off or vaporizing and passing through the filters. When elbows are used.182 2. \ Then divide the cfm per branch by 2000 fpm to give the sq. Access openings and a base residue trap should be provided on all risers.069 1.0025 . c. per minute velocity should be used to determine the duct diameter. 3. 4. Two thousand (2000) ft.310 6.545 . — 2^ ft.0015 .0012 .0013 .0029 . area which can be converted to a duct diameter. Exhaust ducts from kitchen hoods must be independent and not connected with any other ventiliating system.142 3. 2. The area of the duct (sq. more power is required to drive the blower.909 5. the grease deposit will be brownish and easily removed. This duct area is converted to a diameter in Table III. When risers must be located within the building.550 12. Appendix B.0011 . Assuming that the temperature at the filters is less than 200°.G. This will reduce the entrance loss and resistance offered to air flow at the entrance point. Exhaust ducts should not pass through fire wall.690 . a radius of 2 to 2)2 times the duct diameter is recommended.0014 . the deposit tends to bake on the filter media.785 1. This insures good air distribution throughout the entire hood area.than 200 °F. The bends and elbows of the duct work should be kept at a minimum. The joints in the exhaust duct must be made airtight to prevent any leakage.0010 .767 2. A minimum of 18" clearance should be provided from unprotected combustible construction. Vertical risers should be located outside the building and adequately supported by the exterior building wall. No exposed flames — grills.880 8.0058 .A circular duct requires a smaller space. Access openings for inspection and cleaning purposes should be provided at least every 20 ft. unless otherwise specified. Divide the total volume of air to be exhausted by the S number of branches to determine the cfm per branch. 5. There isn't a grease filter made that will effectively remove vapors. Exposed fires other than b. ft.0020 . 6. 7. The velocity of the exhaust air must be high enough to minimize condensation on the various parts of the duct system.0023 . in the system.396 1.0009 Step No. French fryers. It is important to discharge the air at a location that will not cause discomfort to the people in the vicinity or damage surrounding property. however. These should also be transitioned where they join the hood.0039 . of Duct (Inches W.

5" water gauge depending upon the type and location of the outlet and on local wind conditions. TABLE IV Equivalent Length of Long Bends Type of Duct Diameter Duct Diameter Bend Under 12" Over 12" 90° 1 ft. For purpose of fan selection. of duct diameter As mentioned previously. TABLE V 30° angle of entrance = . The total resistance against which the blower must move the calculated volume of air is then determined by totaling the resistance values obtained as described above./in. a value should be used which represents the filter's resistance after it has accumulated a substantial quantity of grease. The resistance from wind currents at the exhaust opening will vary anywhere from . O O i- The total of the two sums is then multiplied by the friction loss per foot for the duct size and air velocity involved. permissible noise level.12" water gauge For uniform air movement over the entire length of the hood. 2. entrance loss. 3. A radius of 2 to 2& times the duct diameter is desirable and would represent what is considered long bends. The resistance of the duct system is the total of all the straight duct. of 1. the resistance in each branch should be equal. should have more than one duct take-off. consult the ASHRAE Guide or National Warm Air Duct Calculation Manuals. This resistance is usually assumed to be the total of the following four items: 1. . something substantially less will be used. Rather than using the clean resistance. however. there will be an entrance loss where the branch duct enters into the main discharge duct. a 2 speed motor is suggested. the highest single resistance of any branch connection is added to the resistance of the system beyond the point of entry at the main duct. and the high speed for peak production loads. of duct diameter % ft/in. Normally. This must be included in calculating the system resistance. While the use of a propeller type fan may be tempting. It must exhaust this air against the maximum resistance encountered in the entire kitchen exhaust system." or low production time. #1 and #2 are the primary requirements.1" water gauge when the exhaust duct velocity is approximately 2000 fpm. 0 mm.05" water gauge 45° angle of entrance = .1" to . Low speed can be used during the "off. The equivalent length of straight duct for bends varies considerably depending upon the angle of the turn and the radius of the bend. A value of . Table IV can be used to determine the equivalent length of straight duct represented by 90° and 45° long bends./in. 4. they are considered short bends. If the radius of the bends is less than 2 times the duct diameter. Other factors that might influence the selection of a blower are location. per minute. space limitations. 2./in.2" water gauge is ample for most filters. plus the elbows and bends expressed in equivalent length of straight duct. the hood that exceeds 10 ft.2" water gauge is satisfactory in most installations. Table III can be used to determine the friction loss per foot of duct. 5 Resistance Against Which the Blower Exhausts the Calculated Volume of Air It is essential that the blower selected meet the following two requirements: 1. of duct diameter duct diameter 45° S\ W % ft. For more detailed information on duct sizing. When two or more discharge ducts are used. they normally do not work well against the resistance encountered in a commercial kitchen exhaust system.Step No. installation and operation costs. The use of a blower for best results is strongly recommended.5 inches is a maximum figure and should be used only if the exhaust is directly into the prevailing winds. equivalent lengths of different type bends and elbows. The resistance of the grease filter as based on the manufacturer's rating. To conserve the exhaust air. It must exhaust the calculated volume of air. . The opening at the hood and discharge duct should be transitioned as shown by the hood sketches on the calculation sheet. "The entrance loss" resistance occurring where the exhaust duct attaches to the hood will be approximately .25 ft.07" water gauge 60° angle of entrance = . Table V gives resistance figures for air velocities of 2000 ft. .

space heaters. ft. 3200 -SQ. The air velocity through the make-up air system should be low enough to eliminate the possibility of drafts. This gives us a hood base area of 24M sq. or other individually vented gas appliances in the building. It is desirable to have the kitchen under a very slight negative pressure (. The air should be brought in the kitchen area with properly located outlets. gives an exhaust requirement of 2450 cfm. It is important that the location of the air inlets is carefully considered to eliminate any short circuiting. This fresh air. It is generally considered good design practice to have the air moved from the dining area into the kitchen. an additional quantity must be introduced. If the ventilation air is less than the calculated exhaust requirement over the cooking area. outside air during the winter months would be extremely uncomfortable and create serious drafts. It would also cause a rush of unconditioned outside air into the building whenever entrance doors are opened. the heating and air conditioning system is designed to bring in 1500 cfm of outside air. This provides clean. The codes of most cities and states require ventilation to the dining area. cooking surface. the building will be under a negative pressure and this could cause the following serious problems: 1. is conditioned year-round. Cold. including the cocktail lounge. The dining area of the restaurant. This prevents any infiltration of cooking odors from the kitchen into the dining area.02" water gauge maximum) . If the exhaust exceeded the intake. Introducing outside air by simply opening a kitchen window should be avoided since there is no control over when and how much air will come in or actually even when the windows will be open.fT. Since most codes will specify a specific amount of ventilation air. 3 * 7' £4. 40 ft. wall type hood is required to cover the 2& x 5 ft. Our hypothetical restaurant layout keeps the dining area under slight positive pressure and the kitchen area under a slight negative pressure. of hood base. long with a 10 ft. along with the recirculated air. A hypothetical restaurant layout as shown on Fig. Negative pressure would cause improper venting of water heaters. 100 fpm x 243a sq. therefore.Make-up Air Make-up air or replacement air must be introduced into the establishment and be approximately equal to the amount of air exhausted by the kitchen equipment and any other exhaust fans in the building. If makeup air is not designed into the system. this air can be exhausted through the kitchen exhaust system after it moves from the dining area into the kitchen area. wide by 100 ft. Assuming that the local code requirement is 15 cfm of outside air per person. in oo Fig. ceiling. Correct kitchen exhaust design procedure requires that we discharge 100 cfm per sq. and it normally is. The air should be tempered by separate control and filtered. The dining area is 40 x 85 and the kitchen is 15 x 40. will seat 100 persons. it could create the problems as pointed out in the opening paragraph. the difference should be supplied directly into the kitchen through a make-up air system. A 3& x 7 ft. The exhaust fan could not exhaust the design volume of air because it is not available. 2. 3. fresh air to maintain comfortable air temperatures and humidities. It would be impossible to exhaust 2450 cfm. This is a one-story building. The recommended procedure is to supply outside air through a designed make-up air system located to prevent drafts. fsoo A SL/GHT M4MT N£G4T/l/£ W 7V£ A7XM6V S/&X/W ££ S5O /A/TO 5HOL/LD ££ M4/A/W/MED . 3 will be a typical example. ft. when we bring in only 1500 cfm. ft.

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0033 NOTE. tf 4 D&fW/M? OA/LY. 11 .SAMPLE PROBLEM A 40 4> 4. 55 40' +00) x .

x -3— x -ifc. / 2. "Entrance loss" of air from hood to duct (if not specified use .07" w.690 26 .0016 4.1" w.276 28 .0020 3.080 36 .0012 8.05" water gauge 45° angle of entrance — ..0033 \ 1.800 CFM(For a fraction of a filter. ft. of 1./in. 3 TO DETERMINE THE NUMBER OF FILTERS REQUIRED CFM (see step No: 2) Filter rating (see Table 11) isi.g.0023 3. Resistance of grease filters when loaded (use .n0^ TABLE II RATING OF RP GREASE FILTERS fr« 4 Norn.880 38 .0047 1.0009 If more than 1 duct take-off is required.0015 5.785 12 . STEP NO.— /5"/p fjiipf Hiimeter TABLE V 30° angle of entrance — . Resistance of exhaust duct (use Table III Step 4 and Tables IV & V below for calculating.) .SAMPLE CALCULATION STEP NO. 4 TO DETERMINE DESIGN OF EXHAUST DUCT. ) 44 TABLE IV Equivalent Length of Lang Bends Type of Duct Diameter Duct Diameter Bend Under 12" Over 12" 90° 1 ft.396 16 .640 22 .^3Q_" W = w+(12"xY) L TABLE III Friction Loss/ Duct Area Duct Diameter Ft.550 48 ./in.0012 7. 2 TO DETERMINE VOLUME OF AIR TO BE EXHAUSTED CFM = FPM (See Table 1) x L ( f t ) x W(ft.0058 .142 24 . 60° ansle of entrance 12" w o ET ' o 4. of Duct (Sq. L = l+(12"xZJ . Sizes RP Stock No.767 18 . use . Resistance from wind current at exhaust opening (if not specified. use next whole number) .= _Z_ ft. 16 x 20 934 640 . 20 .— ) = -z2_" = 5/a.0029 2.580 32 .545 10 .0010 12.g.25 ft. Rating (CFM) ^^0x25 931 1000 W 20x20 932 800 /0<^l6x25 933 800 *%. 5 TO DETERMINE RESISTANCE FOR BLOWER & MOTOR SIZING 1.2 2. of duct diameter duct diameter 45° M ft. Ft. ^ CFM (see Step No.0011 10. 1 TO DETERMINE WIDTH & LENGTH OF HOOD 1 .0018 4. (Step 2) against total resistance 12 . of duct diameter % ft./in of duct diameter STEP NO. ^ffilto 2450 CFM 3 fllters fil Na of filters . use 2000 FPM) n f Area Duct A < . Opt.g.182. ) -1 3. W = j2€L + ( 12 x —f. - 2000 FPM 245O CFM /22 sq „ ' ft Use Table III to convert to duct diameter.069 14 .0039 1.720 40 . o = &+ (-UL*-2^)= -S4_.= l&SD TABLE 1 Number of Air Velocity (FPM) Exposed Sides Across Area of Hood 4 canopy — island 125 3 canopy — wall 100 2 canopy — corner wall 100 1 canopy — protected apron 100 o STEP NO.9 15x20 935 600 10 x 20 936 400 7 Nc fflt- STEP NO. see body of brochure.) .) CFM = -&Q.310 34 . 2) t UC r a Duct Velocity (If not specified.0013 7._J60_".) (Inches) (Inches W.0025 2.2 „„ fj.550 44 .G.909 30 .2"w. w .2) -2 Total resistance of system -94 Siw> Vilowpir «r motor for 2450 -94 <~!FM (Step S ) .0014 6./in.

w — width of cooking surface. 2. L — Length of hood. Wisconsin 53701 The recommended minimum distance from cooking surface to grease filter shall be not less than: DATE: NAME: ADDRESS: CITY: STATE: 1. Y — Number exposed sides in hood width.2? Grease Filter Equipped Kitchen Exhaust System Calculation Sheet RESEARCH PRODUCTS CORPORATION Madison. 1 —length of cooking surface. ISLAND CANOPY WALL CANOPY CORNER WALL CANOPY PROTECTED APRON CANOPY v=/ z=o 13 . French fryers. D — Diameter of exhaust duct.) — 2% ft. 3. etc. No exposed flame (grills. Charcoal and charcoal type fires — 4/2 ft. Z — Number exposed sides in hood length. W — Width of hood. Exposed fires other than Item 2 — 8/2 ft.

080 36 .0023 3. CFM (see Step No. STEP NO. 60° angle of entrance — ./in of duct diameter O ( For a fraction of a filter. ) TABLE IV Equivalent Length of Long Bends Type of Duct Diameter Duct Diameter Bend Under 12" Over 12" 90° 1 ft. of duct diameter duct diameter 45° M ft/in.g.CALCULATION SHEET STEP NO.G.785 12 .0016 4.142 24 .1" w.545 10 .0033 1. <*q fa — duct diameter o 14 .0014 6.2) Total resistance nf system Si?* blower & motor for (Step 2) against total resistance CFM (Step 5).767 18 ./in.0020 3.g.0039 1.276 28 .909 30 .550 48 .640 22 . 1 TO DETERMINE WIDTH & LENGTH OF HOOD 1 "• w W = w+ (12"xY) i n ° ic W L = 1 + (12"xZ) T j_i — 1 T ( Y x TABLE 111 Friction Loss/ Duct Area Duct Diameter Ft. — " " ft — --• ft rt. use next whole number ) TABLE II RATING OF RP GREASE FILTERS Nom.720 40 . Use Table III to convert to duct diameter. Resistance of exhaust duct (use Table III Step 4 and Tables IV & V below for calculating./in. 2) Duct Velocity (If not specified.690 26 . of 1.069 14 .g. use 2000 FPM) o r> f \rr Duct Area— CFM FPM r.) /"•irXyf „ v TABLE 1 Number of Air Velocity (FPM) Exposed Sides Across Area of Hood 4 canopy — island 125 3 canopy — wall 100 2 canopy — corner wall 100 1 canopy — protected apron 100 STEP NO.) (Inches) (Inches W. " o } > .0015 5.0012 7. ) 3.0012 8.0013 7.05" water gauge 45° angle of entrance — . use .0009 If more than 1 duct take-off is required.12" w.0011 10. Sizes RP Stock No.) x W(ft. of duct diameter % ft. Resistance of grease filters when loaded (use .0010 12. Ft.) . 3 TO DETERMINE THE NUMBER OF FILTERS REQUIRED Filter rating (see Table II) o STEP NO. see body of brochure. TABLE V 30° angle of entrance — .880 38 . Opt.0025 2.396 16 . 4 TO DETERMINE DESIGN OF EXHAUST DUCT.580 32 .0029 2.07" w. of Duct (Sq.0058 . "Entrance loss" of air from hood to duct (if not specified use .g.2" w. 5 TO DETERMINE RESISTANCE FOR BLOWER & MOTOR SIZING 1.182 20 . Resistance from wind current at exhaust opening (if not specified. Rating (CFM) 20 x 25 931 1000 20 x 20 932 800 16 x 25 933 800 16 x 20 934 640 15 x 20 935 600 10 x 20 936 400 STEP NO.550 44 .0047 1.) 2.310 34 . 2 TO DETERMINE VOLUME OF AIR TO BE EXHAUSTED CFM = FPM (See Table 1) x L(ft.25 ft.0018 4. 4.

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