Compensating Hood Engineering Manual

___________________________
Spring Air Systems Inc., Oakville, Ontario
Phone (905) 338-2999, Fax (905) 338-0179, info@springairsystems.com www.springairsystems.com

Compensating Hood Engineering Manual Table of Contents

Introduction What is a Compensating Hood? Benefits Model Number Designation Model B-MI Box Canopy Model B-S-MI Box Canopy Model DB-MI Double Box Canopy Exhaust and Supply Air Calculations Compensating Dry Hood Model Numbers Compensating Water Wash Hood Model Numbers Hood Type vs. Exhaust Flow Rate and Static Pressure Net Exhaust Air Volume Chart Supply Volume vs. Supply Duct Size (All Ventilators) Exhaust Volume vs. Exhaust Duct Size (All Ventilators) Determining Hood Dimensions The Systems Approach Heating Capacity Compensating Hood Controllers Motor Control Panels Specification 1 1 2 3 3 4 4 5 5 6 6 7 8 9 10 10 13 15 16 17
May05

Compensating Hood Engineering Manual

Introduction
Spring Air Systems Inc. commercial compensation type hoods have been designed and constructed in accordance with the Canadian Building Code, the National Fire Protection Association (NFPA-96) and listed by Underwriters Laboratories of Canada. In addition the Spring Air Systems Compensating Hoods meet all provincial and municipal code requirements. The Spring Air Systems Compensating Hood is fabricated from stainless steel with No. 4 finish on all exposed surfaces. All edges are ground and polished. All hoods are manufactured to stringent quality standards and are guaranteed to enhance the appearance of any commercial kitchen.

What is a compensating hood?

The Compensating Hood is a commercial kitchen hood that introduces fresh unheated air directly into the canopy uniformly along the length of the hood. The fresh air (supply air) discharges through a stainless steel perforated plate into the canopy forming a blanket of air across the roof of the hood. Both the rising vapours from the cooking surface and the dilution air from the kitchen area are entrained into this blanket of fresh air. This blended air mixture is then exhausted outside. In accordance with the NFPA-96 and the ULC listing, a fusible link fire damper is located at each supply air inlet duct collar. To assist in site balancing of the Compensating Hood an opposed blade balancing damper with locking quadrant is installed in each supply air inlet duct collar. The install contractor must supply an access door above the balancing damper to access the fusible link of the supply fire damper. The access door should be no smaller than 12 x 6 (305 mm x 150 mm) located about 6 (305 mm ) above the balancing damper. All supply air plenums have 1 (25 mm) of foam insulation for sound attenuation and insulation.

The Compensating Hood Model CD-B-MI Figure 1

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

2 The introduction of unheated air into the canopy minimizes the NET EXHAUST (NEX) from the kitchen, reducing the requirements for heated makeup air. The NEX is the difference between the TOTAL EXHAUST (TEX) and the TOTAL SUPPLY (TSU). A properly balanced Compensating Hood will exhaust the absolute minimum necessary to properly ventilate the cooking appliances.

Benefits
A Spring Air Systems Inc. Compensating Hood supply and exhaust systems provides numerous benefits to the owners of a commercial restaurant. 1. More comfortable kitchen environment. 2. Lower annual heating cost with little or no capital cost increase. 3. Lower annual air conditioning costs and possible reduced capital cost for air conditioning equipment.

Compensating Hood Figure FDBSMI Figure 2

More Comfortable Kitchen Environment

The Spring Air Compensating Hood System provides excellent smoke capture using minimum net exhaust air from the store. The system is interlocked with the building air conditioning units to energize the economizer and provide a balanced supply and exhaust system. Reduced drafts will provide more comfortable temperatures throughout the kitchen.

Low Heating Costs

The Spring Air Compensating Hood System is designed to minimize the net exhaust air from the building. Less net exhaust means less heating of fresh air or supply air into the building.

Lower Air Conditioning Costs

The Spring Air Compensating Hood System is designed to minimize the amount of conditioned supply air required in the store. By reducing the conditioned air into the store, the required air conditioning load is reduced and the air conditioning operating cost will consequently decline. The Spring Air Systems Compensating Hood is available in five basic types 1. Continuous cold water spray/hot water wash - C 2. Hot water wash - H 3. Dry Ventilator - D 4. Filter Hood with exhaust fire damper - FD 5. Filter Hood without exhaust fire damper - FN For a more detailed description of the types of hoods refer to the Spring Air Systems Ventilator Engineering Manual. Each type of hood provides varying degrees of grease extraction efficiency, automatic/manual wash, and second line fire suppression.

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

Model Number Designation

H C H D F T F D N B BS DB MI 10 4 Cold Water Spray/Hot water wash Hot water wash Dry Grease Extractor/No wash Filter Hood/No wash Thermostatic Fire Damper Fusible Link fire damper spring loaded Fusible Link fire damper dead weight No Fire damper Box type canopy Box Shelf type canopy Double box canopy Make up air internally in canopy The length of the ventilator in feet The width of the ventilator in feet T B MI 10/4

Typical Water Wash Application Figure 3 The type H and C ventilators require a water wash control panel. Consult the Ventilator Engineering Manual for the proper water wash control panel. The water wash control panel is supplied to provide operation of the exhaust fan, supply unit (Spring Air SFA series), time wash cycle, fire suppression system.

Model B-MI Box Canopy

Used on all cooking equipment. Wall hung with a recommended mounting height of 66 (1980 mm) from the lower front edge of the hood to finished floor. Finished with a No.4 finish on three sides. The box canopy can be tapered to fit into kitchens with ceilings as low as 76 (2290 mm). Available with fluorescent or incandescent lights.

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

Model B-MI Box Canopy Figure 4

Model B-S-MI Box Canopy

Used on fryers, ranges, griddles, gas or electric. Wall hung with a recommended mounting height of 56 (1680 mm) from the lower front edge of the hood to the finished floor. Finished with a No.4 finish on three sides. The box canopy is 33 (840 mm) deep from front to back and excellent selection for locations with low head room.

Model B-S-MI Box Canopy Figure 5

Model DB-MI Double Box Canopy

Used on all cooking equipment in double row island arrangement. Water wash and dry grease extractor type have single grease extractor with double slot. Filter hood type has center V bank filter arrangement. Specifically designed for applications with a heavy side such as fryers, hot tops and broilers and a light side such as ovens, kettles, and ranges. Finished on all four sides with a No. 4 finish, double box canopy can be tapered to fit a kitchen ceiling height as low as 76 (2290 mm).

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

Model DB-MI Double Box Canopy Figure 6

Exhaust and Supply Air Calculations

The Compensating Hood air formula is as follows: TOTAL SUPPLY (TSU) = TOTAL EXHAUST (TEX) - NET EXHAUST (NEX) The TOTAL EXHAUST (TEX) for each hood varies depending on the type of hood. TEX = Length of hood x EXHAUST FLOW RATE (EFR) Refer to Chart No. 2 for EXHAUST FLOW RATE (EFR) for the various types of Spring Air Systems hoods available.

Compensating Dry Hood Model Numbers

Model No.
DD-B-MI FD-B-MI FN-B-MI DD-BS-MI FD-BS-MI FN-BS-MI DD-DB-MI FD-DB-MI FN-DB-MI

Description
Single row box canopy, dry grease extractor with fusible link dead weight fire damper Single row box canopy, filter hood with fusible link dead weight fire damper Single row box canopy, filter hood with no fire damper Single row box-shelf canopy, dry grease extractor with fusible link dead weight fire damper Single row box-shelf canopy, filter hood with fusible link dead weight fire damper Single row box-shelf canopy, filter hood with no fire damper Double row box canopy, dry grease extractor with fusible link dead weight fire damper Double row box canopy, filter hood with fusible link dead weight fire damper Double row box canopy, filter hood with no fire damper

Chart No. 1a

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

Compensating Water Wash Hood Model Numbers

Model No. CD-B-MI CF-B-MI CT-B-MI HD-B-MI HF-B-MI HT-B-MI CD-BS-MI CF-BS-MI CT-BS-MI HD-BS-MI HF-BS-MI HT-BS-MI CD-DB-MI CF-DB-MI CT-DB-MI HD-DB-MI HF-DB-MI HT-DB-MI Description Single row box canopy, continuous cold water spray/hot water wash ventilator with fusible link dead weight fire damper Single row box canopy, continuous cold water spray/hot water wash ventilator with fusible link spring loaded fire damper Single row box canopy, continuous cold water spray/hot water wash ventilator with thermostatic activated spring loaded fire damper Single row box canopy, hot water wash ventilator with fusible link dead weight fire damper Single row box canopy, hot water wash ventilator with fusible link spring loaded fire damper Single row box canopy, hot water wash ventilator with thermostatic activated spring loaded fire damper Single row box-shelf canopy, continuous cold water spray/hot water wash ventilator with fusible link dead weight fire damper Single row box-shelf canopy, continuous cold water spray/hot water wash ventilator with fusible link spring loaded fire damper Single row box-shelf canopy, continuous cold water spray/hot water wash ventilator with thermostatic activated spring loaded fire damper Single row box-shelf canopy, hot water wash ventilator with fusible link dead weight fire damper Single row box-shelf canopy, hot water wash ventilator with fusible link spring loaded fire damper Single row box-shelf canopy, hot water wash ventilator with thermostatic activated spring loaded fire damper Double row box canopy, continuous cold water spray/hot water wash ventilator with fusible link dead weight fire damper Double row box canopy, continuous cold water spray/hot water wash ventilator with fusible link spring loaded fire damper Double row box canopy, continuous cold water spray/hot water wash ventilator with thermostatic activated spring loaded fire damper Double row box canopy, hot water wash ventilator with fusible link dead weight fire damper Double row box canopy, hot water wash ventilator with fusible link spring loaded fire damper Double row box canopy, hot water wash ventilator with thermostatic activated spring loaded fire damper

Chart No. 1b

Hood Type Vs EXHAUST FLOW RATE (EFR) and Static Pressure

Description CFM/ft
Water wash & Dry Grease Extractors All single row hoods light to medium cooking All single row hoods heavy cooking All double row, island hoods one single row appliance All double row, island hoods light to medium cooking All double row, island hoods heavy cooking Filter hoods with exhaust fire damper All single row hoods light cooking All single row hoods medium cooking All single row hoods heavy cooking All double row, island hoods light to medium cooking All double row, island hoods heavy cooking Filter hood without exhaust fire damper All single row hoods light cooking All single row hoods medium cooking All single row hoods heavy cooking All double row, island hoods with one single row appliance All double row, island hoods light to medium cooking All double row, island hoods heavy cooking 300 350 400 600 700 250 300 350 600 700 250 300 350 400 600 700

EFR l/s/m
465 545 622 930 1090 385 465 545 930 1090 385 465 545 622 930 1090

Static Pressure in. W.C. kpa

1.26 1.50 1.25 1.46 1.74 0.45 0.55 0.65 0.55 0.65 0.35 0.35 0.45 0.45 0.55 0.65 0.31 0.37 0.31 0.33 0.43 0.11 0.14 0.16 0.14 0.16 0.09 0.09 0.11 0.14 0.14 0.16

Chart No. 2

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

Net Exhaust Air (NEV)Volume Chart

Cooking Appliances Description Length (in)
Charbroiler 24 Charbroiler 30 Charbroiler 34 Charbroiler 36 Charbroiler 48 Charbroiler 60 Charbroiler 72 Chicken broaster 20 Chicken broaster 30 Conveyor Oven one deck 90 Conveyor Oven two deck 90 Comb. Wood/Gas Brick Oven 48 Donut Fryer 32 Donut Fryer 72 Fry Top 36 Fryer Pitco model 14 Fryer 15 Fryer 16 Fryer 18 Fryer 24 Griddle 24 Griddle 36 Gyro 18 Hot Top Range 48 Kettle one with stand 28 Kettle Single 45 Microwave 24 Oven 38 Pasta Cooker 18 Pizza Oven 60 Rotisserie Oven 42 Rotisserie Oven 66 Range stock pot 24 Range two burner regular duty 12 Range four burner regular duty 24 Range six burner regular duty 36 Salamander Broiler 36 Spreader 12 Steamer 30 Solid Fuel 36 Solid Fuel 60 Tilting Skillet 42 Toaster 18 Wok one hole 30 Wok two hole 60 Wok three hole 90 Woodstone Oven 64 Upright Broiler 2 shelf 36 Upright Broiler 3 shelf 36 Warming Lamp 18 24 30 34 36 48 60 72 20 30 90 90 48 32 72 36 17 15 16 18 24 24 36 18 48 28 45 24 38 18 60 42 66 24 12 24 36 36 12 30 36 60 42 18 30 60 90 64 36 36 18

Net Exhaust Volume Electric CFM Gas CFM

900 1100 1300 1440 1600 1800 2250 200 300 325 430 285 320 300 100 125 150 200 250 700 130 250 30 180 150 260 550 960 255 180 275 415 270 10 150 370 50 540 810 30 1125 1325 1600 1800 2000 2250 2800 200 300 430 575 1200 430 480 340 150 190 200 250 300 225 275 175 880 130 250 225 150 325 750 1250 300 225 315 475 350 10 1800 2400 500 50 500 850 1400 400 700 1050 30

Chart No. 3 The NET EXHAUST (NEX) is determined by adding the NET EXHAUST VOLUME (NEV) CFM (l/s) for each individual cooking appliance. The NET EXHAUST VOLUME (NEV) for individual appliances varies depending on the amount of smoke, particulate, and grease generated, the surface temperature and whether the appliance is gas or electric. Gas appliances require higher NEV because of the high flue gas temperatures. Chart No. 3 includes typical NEV values for most cooking applications. Consult the factory if an appliance is not listed.

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

8 It is important to know the dimensions of each appliance. The NET EXHAUST VOLUME (NEV) decreases and increases proportionally to the length of some appliances. These appliances are indicated in Chart No. 3 with length dimensions. For lengths other than indicated prorate the value in the chart. Once the cooking line up has been established, the NET EXHAUST (NEX) is calculated by adding each individual NEV valve. NEX = (NEV of appliance No. 1 + NEV of appliance No. 2 + NEV of appliance No. 3 +....) The TOTAL SUPPLY (TSU) is determined by subtracting the NEX calculated above from the TOTAL EXHAUST (TEX) calculated earlier.

Supply volume Vs Supply Duct Size All Ventilators

Supply Volume
CFM l/s

Duct Collar Size

WxL 10 in x in 6 7 7.5 8.5 9.5 10 11 12 13 13.5 14.5 15 16 17 18 18.5 19.5 21 20.5 WxL 254 mm x mm 152 178 191 216 241 254 279 305 330 343 368 381 406 432 457 470 495 533 521

Supply Volume
CFM l/s

Duct Collar Size

WxL 10 in x in 22 23 24 24.5 25.5 26.5 27 28 29 29.5 30.5 31.5 32 33 34 35 35.5 36.5 WxL 254 mm x mm 559 584 610 622 648 673 686 711 737 749 775 800 813 838 864 889 902 927

350 400 450 500 550 600 650 700 750 800 850 900 950 1000 1050 1100 1150 1250 1200

165 189 212 236 260 283 307 330 354 378 401 425 448 472 796 519 543 590 560

1300 1350 1400 1450 1500 1550 1600 1650 1700 1750 1800 1850 1900 1950 2000 2050 2100 2150

613 637 661 684 708 731 755 779 802 826 849 873 897 920 944 968 991 1015

1. The static pressure at the supply duct collar is 0.45 W.C. (0.11kpa) for all supply duct collars. 2. All ventilators and hoods over 80 (2440 mm) require two supply duct collars. The static pressure at the supply duct collar is 0.45 W.C. ( 0.11kpa). Chart No. 4 For a double row island arrangement calculate, the NEX for both sides of the cooking line up. Determine the TOTAL SUPPLY (TSU) for each side by subtracting the NEX for each side from one-half of the TOTAL EXHAUST (TEX). Refer to the example for a more detailed description. Using Chart No. 4 select the supply duct collar size based on the TSU. Using Chart No. 5 select the exhaust duct collar sized based on the TEX.

WARNING
This method is an excellent guide to assist in calculating the TOTAL EXHAUST (TEX) and the TOTAL SUPPLY (TSU) volumes, but consideration must be made for the conditions within the 8 ______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

9 kitchen. i.e. location of the hood to doors, windows, and pass through which might create a draft. Consult the factory when unusual site conditions exist. As described earlier the supply air is discharged directly into the ventilator or hood canopy. The supply air (fresh air) is unheated and should not exceed 70% of total exhaust air without consulting factory. In addition caution is advised when the outside winter design for the location is below -5F as the fresh air may requiring tempering to prevent possible frost or condensation. Again consult factory before proceeding.

Exhaust Volume Vs Exhaust Duct Size All Ventilators

Exhaust Volume CFM l/s Duct Collar Size WxL WxL WxL WxL in x in mm x mm in x in mm x mm 450 212 10 x 4 254 x 102 4000 1888 10 x 36 254 x 914 500 236 10 x 4.5 254 x 114 4125 1947 10 x37 254 x 940 625 295 10 x 5.5 254 x 140 4250 2006 10 x38 254 x 965 750 354 10 x 7 254 x 178 4375 2065 10 x39 254 x 991 875 413 10 x 8 254 x 203 4500 2124 10 x 40.5 254 x 1029 1000 472 10 x 9 254 x 229 4625 2183 14 x 29.5 356 x 749 1125 531 10 x 10 254 x 254 4750 2242 14 x 30.5 356 x 775 1250 590 10 x 11 254 x 279 4875 2301 14 x 31.5 356 x 800 1375 649 10 x 12.5 254 x 318 5000 2360 14 x 32 356 x 813 1500 708 10 x 13.5 254 x 343 5125 2419 14 x 33 356 x 838 1625 767 10 x 14.5 254 x 368 5250 2475 14 x 33.5 356 x 851 1750 826 10 x 16 254 x 406 5375 2537 14 x 34.5 356 x 876 1875 885 10 x 17 254 x 432 5500 2596 14 x 35.5 356 x 902 2000 944 10 x 18 254 x 457 5625 2655 14 x 36 356 x 914 2125 1003 10 x 19 254 x 483 5750 2714 14 x 37 356 x 940 2250 1062 10 x 20 254 x 508 5875 2773 14 x 38 356 x 965 2375 1121 10 x 21.5 254 x 546 6000 2832 14 x 38.5 356 x 978 2500 1180 10 x 22.5 254 x 572 6125 2891 14 x 39 356 x 991 2625 1239 10 x 23.5 254 x 597 6250 2950 14 x 40 356 x 1016 2750 1298 10 x 25 254 x 635 6375 3008 16 x 36 406 x 914 2875 1357 10 x 26 254 x 660 6500 3067 16 x 36.5 406 x 927 3000 1416 10 x 27 254 x 686 6625 3125 16 x 37 406 x 940 3125 1475 10 x 28 254 x 711 6750 3185 16 x 38 406 x 965 3250 1534 10 x 29 254 x 737 6875 3244 16 x 38.5 406 x 978 3375 1593 10 x 30.5 254 x 775 7000 3303 16 x 39.5 406 x 1003 3500 1652 10 x 31.5 254 x 800 7125 3362 16 x 40 406 x 1016 3625 1711 10 x 32.5 254 x 826 7250 3421 16 x 41 406 x 1041 3750 1770 10 x 34 254 x 864 7375 3480 16 x 41.5 406 x 1054 3875 1829 10 x 35 254 x 889 7500 3539 16 x 42 406 x 1067 1. If exact exhaust volume is not indicated use duct size closest to required exhaust. 2. Model S, B, & B-S water wash hoods and dry grease extractors have 1.0 W.C. (0.25 kPa) for exhaust flow rates from 300 to 450 CFM/ft (466 to 700 l/s/m) 3. Model DB water wash hoods and dry grease extractors have 1.13 W.C. (0.28 KPa) for exhaust flow rates from 600 to 700 CFM/ft (933 to 1090 l/s/m) Chart No. 5 Exhaust Volume CFM l/s Duct Collar Size

______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

10

Determining Hood Dimensions

Hood Length:
The hood length should equal the width of all the cooking appliances to be covered by the hood plus allow and additional 6 (152 mm) overhang on either end of the cooking line up.

Hood Width: Single Row Wall Mounted

The hood width should be equal the depth of the largest appliance from the wall plus allow for an additional 12 (305 mm) overhang from the front of the appliance. Generally most single row compensating hoods fall between 47 (1194 mm) and 66 (1680 mm) wide. The hood should be a minimum 47 (1194 mm) if fluorescent lights are to be installed. (Exception: The Spring Air Systems model B-S-MI is only 33 (840 mm) deep).

Hood Width: Double Row Island Style

The hood width should equal the depth of the largest appliance on each side, plus the width of the service wall and allow an additional 36 (915 mm). Island compensating hoods are generally between 76 (2300 mm) and 86 (2600 mm) wide.

The Systems Approach

The Spring Air Systems Compensating Hood does not work alone. A good commercial kitchen exhaust fan, supply unit, and compensating hood controller are required. Spring Air Systems Inc. designs a supply unit especially for the compensating hood; the SFA series. The SFA is available in a vertical or horizontal arrangement, indoor or outdoor and with gas reheat.

SFA-OV Unheated Makeup Air Unit

The SFA-V unit is designed and constructed specifically for commercial kitchen applications. The SFA-V is a vertical supply unit that introduces unheated fresh air directly into a compensating kitchen exhaust hood. The vertical arrangement requires minimum roof space. The roof mounted SFA-V is complete with filters, supply fan motorized discharge damper and end switch, fan motor, belts, drives and perimeter curb. Supply air capacities range from 500 to 8,000 CFM.

SFA-OV Figure 7

10 ______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

11

Typical Compensating Hood Schematic with electric heating Figure 8 The kitchen and dining room must be balanced to provide a proper system. The schematic shows a typical 100% exhaust, with 70% fresh air supply to the hood unheated and 10% directly to the kitchen through some type of heating unit. This heat can be supplied by a electric duct heater as shown above or gas, steam or hot water. If the kitchen has an air conditioning unit the 10% could be supplied as fresh through the A/C economizer. The remaining 20% required to balance the restaurant must be supplied through the dining room air conditioning unit(s) economizer or through some other makeup air unit. (Such as a Spring Air Systems SFA-IGO Unit)

SFA-OH Unheated Makeup Air Unit

The SFA-OH unit is designed and constructed specifically for commercial kitchen applications. The SFA-OH is a horizontal supply unit that introduces unheated fresh air directly into a compensating kitchen exhaust hood. The roof mounted SFA-OH is complete with filters, supply fan motorized inlet damper and end switch, fan motor, belts, drives and perimeter curb. Supply air capacities range from 500 to 8,000 CFM.

SFA-OH Figure 9

______________________________________________________________________ 11 Spring Air Systems Compensating Engineering Manual

12

SFA-IGOS Unheated and Heated Makeup Air Unit

A Spring Air Systems Inc. SFA-IGOS is available to supply both the unheated fresh air and the heated supply air to the restaurant. The SFA-IGOS can be sized to supply all the fresh air requirements for the restaurant eliminating the fresh air load on the roof top air conditioning units.

Typical Compensating Hood Schematic SFA-IGOS Figure 10

Total Supply Air Volume:

The SFA-IGOS is used in conjunction with a compensating exhaust hood to replace air into a commercial kitchen. The total exhaust from the kitchen hoods must first be calculated. See the exhaust air calculation section of this manual. For commercial kitchens, the total supply air volume into the kitchen should be between 80 and 90 percent of the total exhaust volume from the kitchen hoods. It s important to maintain a slight negative pressure in the kitchen area.

12 ______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

13

Unheated Supply Air Volume:

To calculate the amount of unheated air to be supplied directly into the compensating hoods, refer to unheated supply air calculation section of this manual.

Heated Supply Air Volume:

The amount of heated supply air required is equal to the total supply air volume less the amount of unheated supply air volume. Typical SFA-IGOS Figure 11

For example... Given a total exhaust air of 4000 CFM exhausted from the compensating hoods, and suppose 80% of the exhaust air is to be supplied into the kitchen as fresh air. Therefore, the total supply air is 4000 CFM x 0.8 equal to 3200 CFM. If the calculated unheated supply air supplied is 2500 CFM, then the heated supplied air required is 3200 CFM - 2500 CFM equal to 700 CFM. The SFA-IGOS unit would be selected to provide 3200 CFM total supply with 2500 CFM unheated supply to the compensating hoods and 700 CFM heated supply to diffusers in the kitchen area. See Figure 8 for typical layout schematic of this system. The remaining supply air should be introduced into the building through the dining room air conditioning and/or heating unit.

Heating Capacity:
The total heating required is equal to the following: Heating Output (BTU/hr) = Heated Supply Volume (CFM) x 1.09 x (TI - TO) Capacity Use the chart below to select burner capacity for the application. Note the calculated capacity above is the output required. The heaters are specified by the input values. SFA-IGOS BURNER ENGINEERING DATA
HEATER SIZE BTU/HR INPUT OUTPUT (1) 80,000 100 100,000 (2) 120,000 150 150,000 (3) 200 200,000 160,000 250 250,000 187,000 300 300,000 225,000 350 350,000 262,500 400 400,000 300,000 Not available with power vent. 112,500 BTU/hr with power vent. 150,000 BTU/hr with power vent. All units require the following clearances: Front: 48 Bottom: 0 Sides: 24 Rear: 6 GAS PIPE CONNECTION (IN) 3/4 3/4 3/4 3/4 3/4 3/4 3/4 NATURAL GAS FLOW (SCFH) 100 150 200 250 300 350 400

(1) (2) (3) (4)

Chart No. 6

______________________________________________________________________ 13 Spring Air Systems Compensating Engineering Manual

14

SFA-IGO Heated Makeup Air Unit

General The SFA-IGO is an indirect, gas-fired make-up air unit for commercial applications. The unit is designed to introduce 100% fresh air into a commercial building. When the amount of heated makeup air required exceed the air conditioning unit capacity use the SFAIGO. The SFA-IGO is roof-mounted on a perimeter curb or sleeper with optional turndown plenum. Supply air capacities range from 500 to 8000 CFM with burners from 80,000 to 600,000 BTU/hr output.

pical SFA-IGO Figure 12

Heating Capacity:
The total heating required is equal to the following: Heating Capacity (BTU/hr) = Supply Volume (CFM) x 1.09 x (TI - TO) Where: TI = TO = Supply discharge temperature Winter design temperature for required (F) the area (F)

Use the Chart No. 6 above for selection of burner required. SFA-IGO BURNER ENGINEERING DATA
HEATER SIZE BTU/HR INPUT OUTPUT (1) 80,000 100 100,000 (2) 120,000 150 150,000 (3) 200 200,000 160,000 250 250,000 187,000 300 300,000 225,000 350 350,000 262,500 400 400,000 300,000 Not available with power vent. 112,500 BTU/hr with power vent. 150,000 BTU/hr with power vent. All units require the following clearances: Front: 48 Bottom: 0 Sides: 24 Rear: 6 GAS PIPE CONNECTION (IN) 3/4 3/4 3/4 3/4 3/4 3/4 3/4 NATURAL GAS FLOW (SCFH) 100 150 200 250 300 350 400

(1) (2) (3) (4)

Chart No. 7

14 ______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

15

Typical Compensating Hood Schematic with SFA-OV & SFA-IGO Figure 13

Compensating Hood Controllers

Spring Air Systems Inc. manufacturers a Compensating Hood Controller model RPD20 (For use with no supplemental heating or a electric duct heater) and RPD11 (For use with gas duct heater) for complete single switch operating of the exhaust/supply system. The operator rotates the selector switch to the occupied position and the exhaust and supply fans energize, the fresh air damper opens, and the air conditioning unit economizers open. In addition, the panels may be interlocked to the shunt trip, surface fire suppression system or building management system. Spring Air Systems can also supply the motor starters from stock.

RPD20 & RPD11 Controllers Figure 14

______________________________________________________________________ 15 Spring Air Systems Compensating Engineering Manual

16

MOTOR CONTROL PANELS

EO-1: EO-2: One Exhaust Fan Operation Two Exhaust Fan Operation
The SPRING AIR SYSTEMS motor control panels EO-1 and EO-2 contain electrical components to start and stop the exhaust fan(s) and interlock with the surface fire suppression system and supply air system. The control panel includes a panel mounted disconnect switch, high voltage fuses, control transformer, control fuse, motor starter(s) and overloads, control relays, on/off fan switch(es), pilot lights and optional on/off switch for the hood lights. To start the exhaust fan, rotate the fan selector switch to the ON position. The green EXH ON pilot and the exhaust fan will activate. In addition the exhaust fan starter auxiliary contact will close signaling the supply system to energize. In the event of a fire on the cooking surface the contact between terminals 19 and 20 will open de-energizing relay R6, shutting off the exhaust fan(s). See figures 6 and 7 for electrical schematics. The EO-1 and EO-2 panels are designed to be mounted on the kitchen wall. The EO panels can be supplied for up to five (5) individual exhaust fans. E O EO-1, Electrical Schematic Figure 15

16 ______________________________________________________________________ Spring Air Systems Compensating Engineering Manual

17

ES-1: ES-2:

One Exhaust Fan/One Supply Fan Operation Two Exhaust Fan/Two Supply Fan Operation

The SPRING AIR SYSTEMS motor control panels ES-1 and ES-2 contain electrical components to start and stop the exhaust and supply fan(s) and interlock with the surface fire suppression system. The control panel includes a panel mounted disconnect switch, high voltage fuses, control transformers, control fuses, motor starter(s) and overloads, control relays, on/off fan switch(es), pilot lights and optional on/off switch for the hood lights. To start the exhaust fan, rotate the fan selector switch to the ON position. The green EXH ON pilot and the exhaust fan will activate. To start the supply fan, rotate the fan selector switch to the ON position. The green SUP ON pilot and the supply fan will activate. ES-1 Electrical Schematic Figure 16 In the event of a fire on the cooking surface the control between terminals 19 and 20 will open de-energizing relay R6, shutting off the exhaust and supply fan(s). See figures 8 and 9 for electrical schematics. The ES-1 and ES-2 panels are designed to be mounted on the kitchen wall. The ES panels can be supplied for up to four (4) individual exhaust fans.

Specification
Refer to individual specification sheets for the model and type of compensating hood selected. See Chart No. 1 for a list of the various alternatives available. Refer to the individual specification sheets for SFA models and Compensating hood controllers available.

compeng.doc

______________________________________________________________________ 17 Spring Air Systems Compensating Engineering Manual

Other Fine Products From

SPRING AIR SYSTEMS...

Water Wash Ventilators Hot Water Wash Cold Water Spray/Hot Water Wash Water Wash Control Panels Dry Extractor Hoods

REV-LOW Hoods
Cartridge Hoods Filter Hoods Surface Fire Suppression Commercial Kitchen Exhaust Fans Kitchen Enviro Systems KES - 100% Exhaust Commercial Kitchen Supply Units Compensating Hoods Exhaust Fans Supply Fans Commercial Kitchen Control Panels Variable Speed Exhaust/Supply Systems

Phone: 905-338-2999, FAX: 905-338-1079, e-mail info@springairsystems.com www.springairsystems.com