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  1. #14
    Join Date
    Sep 2007
    Location
    Boise, ID
    Posts
    4,844
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    Quote Originally Posted by 94blowncobra View Post
    Will be no worse that the usual dirty corroded metal filters normally found in the make up's.
    Yeah, you got me there. Just be careful delving into areas you are unfamiliar; there are many code issues with kitchens.

    401.5 Opening location. Outside air exhaust and intake openings
    shall be located a minimum of 10 feet (3048 mm) from lot
    lines or buildings on the same lot. Where openings front on a
    street or public way, the distance shall be measured to the centerline
    of the street or public way.

    Exception: Group R-3.

    401.5.1 Intake openings.Mechanical and gravity outside air
    intake openings, shall be located aminimumof 10 feet (3048
    mm) from any hazardous or noxious contaminant such as
    vents, chimneys, plumbing vents, streets, alleys, parking lots
    and loading docks, except as otherwise specified in this code.
    Where a source of contaminant is located within 10 feet
    (3048 mm) of an intake opening, such opening shall be located
    a minimum of 2 feet (610 mm) below the contaminant
    source.
    If a nation expects to be ignorant and free, in a state of civilization, it expects what will never be. (Thomas Jefferson 1816)

  2. #15
    Join Date
    May 2000
    Location
    Monmouth Junction-NJ-USA
    Posts
    6,093
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    And no one mentioned that the MUA needs to be tied into the supression system, so that if the system activates the MUA shuts down. If not you add air to the fire.
    If you really know how it works, you have an execellent chance of fixin' er up!

    Tomorrow is promised to no one...

  3. #16
    Join Date
    May 2007
    Location
    Dry as a bone Tucson
    Posts
    4,635
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    Quote Originally Posted by Gib's Son View Post

    If he can afford it get the hoods that have VFD's on the fans that ramp up and down based upon heat and amounts of smoke passing through...those are sweet.
    Who sells these sweet hoods? I can't find them at Greenheck or at Captiveaire. Sounds like a custom set-up.Have you ever set one of these up?
    Some Talk, Some Do
    Energy efficient and economical to operate are not synonyms
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  4. #17
    Join Date
    Apr 2010
    Location
    southern california
    Posts
    535
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    Quote Originally Posted by ACFIXR View Post
    Who sells these sweet hoods? I can't find them at Greenheck or at Captiveaire. Sounds like a custom set-up.Have you ever set one of these up?
    Greenheck does offer them. The controls are mfg. by Melink.The system works well if there are low periods of activity on the cook line during slow times of the day.

  5. #18
    Join Date
    May 2007
    Location
    Dry as a bone Tucson
    Posts
    4,635
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    Quote Originally Posted by acwizard View Post
    Greenheck does offer them. The controls are mfg. by Melink.The system works well if there are low periods of activity on the cook line during slow times of the day.
    The Melink set-up is "sweet", will definently steer a new install in that direction. Thanks for the tip.
    Some Talk, Some Do
    Energy efficient and economical to operate are not synonyms
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    Web
    Facebook


  6. #19
    Join Date
    May 2011
    Location
    Las Vegas, Nevada
    Posts
    369
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    Quote Originally Posted by ACFIXR View Post
    Who sells these sweet hoods? I can't find them at Greenheck or at Captiveaire. Sounds like a custom set-up.Have you ever set one of these up?
    I know this post is old but Captive-Aire has sold this option for a long time. It's called DCV, Demand Control Ventilation. Most DCV systems come with a system design verification/commissioning performed by a factory authorized service specialist. Greenheck has a 3-4 week build time unless you pay to expedite. Captive-Aire builds and ships within 3-10 business days.
    "Quality is never an accident; it is always the result of intelligent effort. The bitterness of poor quality lingers long after the sweetness of low price is forgotten" --- John Ruskin

  7. #20
    Join Date
    Nov 2014
    Location
    Gastonia NC
    Posts
    45
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    MUA in CKV for dummies, book needed.

    I know this is an old post as well, but I need advice on a heated mua by captive aire.. the kitchen stays in neg pressure. Pulling doors open in kitchen and making doors hard to open from outside. Also, causing some insulated spiral in dining area to sweat. Pulls all a.c. out..Has two 12" returns in kitchen plus 6 : 8-10" supplies. Hood fans are RDUS U2245CA 5ho 208 3phase. MUA is an A2-D.250-G15 with a 5 hp 208 3oh an has a 2" perforated return plenum sorta like ait curtain. Is the voyagers on the roof closing the dampers preventing any extra mua? Removed plenum perforations and of course the air wooshed by and significant helped.. it still never ended the problem. More mechanical mua? Or just more fresh air intakes ? Checked all belts on all units ..filters too. They are 4 years old an very well kept. Ideas on solving this neg pressure in a timely manner ? The condition only exists when fans are running. Mua is wired to ex fan. Moved over to commercial service a year ago from 20+ yrs in residential. Reading ckv(commercial kitchen ventilation) but not getting far they want it fixed yday. I should know this stuff who said hvac without the v is just a hac? S..o...S

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