Yeah, you got me there. Just be careful delving into areas you are unfamiliar; there are many code issues with kitchens.
Originally Posted by 94blowncobra
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
Politicians need to changed like diapers, and for the same reason.
(read it somewhere)
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...
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?
Originally Posted by Gib's Son
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.
Originally Posted by ACFIXR
The Melink set-up is "sweet", will definently steer a new install in that direction. Thanks for the tip.
Originally Posted by acwizard
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.
Originally Posted by ACFIXR
"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
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