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Thread: Sizeing exhaust hoods
02-09-2011, 08:56 PM #1
Sizeing exhaust hoods
I have a customer who owns a pizza restaurant. He's got two ovens now and is looking to add a third. My question is, are their CFM requirements per BTU rateing of the appliance? When I'm doing a load calculation on the kitchen how much of a load do I need to add for ovens under a exhaust hood?
02-09-2011, 09:26 PM #2
The UMC has some info. I do not have it on my laptop. But here is some good info I found online.
I do know that there are cfm requirements for LF of hood. And that the kitchen area is required to be negative pressure.
Hope this gets you started in thr right direction.
I have also done duct work for these hoods and they are well made.
The hardest part of doing hoods in my opinion is wrapping the duct with fire wrap.......it's a frickin night mare.
02-09-2011, 09:48 PM #3Professional Member
- Join Date
- Feb 2004
- SW Florida
02-09-2011, 10:04 PM #4
02-10-2011, 02:49 AM #5
There are other options for fire wrap. Depends on clearance to combustibles. We have used a foil back fire stop board fiberglass stuff in 2.5" that is easy to install. Gets a 3" to combustible and 5 hr fire rating. Cheaper than the 3M stuff. But you have to have that clearance. For the top of the hood we use just unfaced fire stop fiber glass, gets beter rating than the 3M and is very cheap, PIA cause its all crumbly and heavy, but laying flat on the top of the hood its easy.I r the king of the world!...or at least I get to stand on the roof and look down on the rest of yall
02-14-2011, 09:01 AM #6
But when ever we are faced with quoting a kitchen hood I get ahold of the Greenheck representitive. He gives us a questionaire to fill out and from that he will quote us a hood. I find that this is the best way to venture into a grey area of our trade.ESSAYONS
02-15-2011, 09:31 PM #7
Thanks for all the replies, I'm going to be meeting with this customer tomorrow, I'll get all the informatiion off hood and see what out local cook engineers come up with.