Greenheck Manual

September
2005

Table of Contents
SECTION PAGE NUMBER
Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1: Types of Commercial Kitchen Ventilation Hoods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
2: Determining Exhaust Rate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
3: Supply and Make-Up Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4: Room Balance and Airflow Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
5: Grease Extraction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
6: Fire Suppression Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
7: Energy Management Systems (Variable Volume Driven) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
8: Unit Selection
Exhaust Fan Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Make-Up Air Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
9: Ductwork and Pressure Losses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
10: Utility Distribution Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
11: Design Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
12: Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
13: Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49-52
Greenheck Method. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Free Foot Area Consideration and Hood Factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
References, Codes, and Informational Sources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Commercial Kitchen Ventilation Web sites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Our Warranty. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
INTRODUCTION
A kitchen hood is not just a box. Every commercial kitchen requires ventilation, and in the past, the importance
of a proper ventilating system has been overlooked. Today, designers, installers, and operators are recognizing
the value in well-designed commercial kitchen ventilation (CKV) systems. Emphasizing system because it is
not just a box, it is an engineered system of exhaust hoods, ventilators, make-up air ventilators, grease removal
apparatuses and more. Taking time to properly design a CKV system will increase the health and safety of the
kitchen operators and increase the efficiency and energy savings for the owner.
This guide discusses many of the factors that must be analyzed when designing an efficient kitchen ventilation
system. It offers a background in the basic theories of CKV design, product types with their application,
necessary calculations with examples, troubleshooting, and more. This guide will assist in the development of a
well-balanced and functional system.
Although this guide will aid in a successful design, it is important to keep in mind the variation in standards
and codes which have been adopted. Each county may have slightly different requirements for the designer
to meet. The local authority having jurisdiction (AHJ) should be consulted to ensure the final design meets the
requirements set forth. See the design and code reference section on pages 52 and 53 of the guide for a listing
of common codes. If you would like to discuss any of the topics to further detail please contact Greenheck.
Make-Up Air Unit Upblast Exhaust Fan
Vented Curb Extension
Variable Volume Controls
Fire Suppression Controls
Commercial Kitchen Hood
Filter Bank
1
TYPES OF COMMERCIAL KITCHEN VENTILATION HOODS
Two Types of Hoods

Two different types of kitchen hoods are used in the commercial kitchen. These hoods are classified as a
TYPE I or TYPE II ventilation hood. TYPE I hoods are used over cooking equipment producing heat and grease
laden effluent. These hoods require a fully-welded ducting system. TYPE II hoods are used over non-grease
producing cooking equipment exhausting heat and condensation. Various categories of TYPE I and TYPE II
ventilation hoods exist for different applications and personal preferences.
TYPE I Canopy Hood

The canopy hood uses the updraft concept to capture and contain the contaminated
air generated by the cooking process. Heated air is less dense than
the surrounding air causing it to become buoyant. If no
cross drafts are present, the contaminated air will
rise up into the hood where it is captured and
contained until it can be exhausted through
the grease filters to the outside. Wall, single
island, and double island represent the three
configurations of canopy hoods. Although
each configuration is mounted from the ceiling
directly above the cooking equipment, each is
used for a different application.
Wall Canopy Hoods

The wall canopy hood is used when the cooking equipment is placed against a wall. Hoods that are used
against a wall have a tendency to capture and contain the effluent using less airflow than in an island type
application. Make-up air from the kitchen enters the area below the hood replacing the air being exhausted.
The wall located on the backside of the hood will cause the make-up air to enter at the front and sides of the
hood creating a front-to-rear airflow pattern. The plume will rise from the appliance and will be attracted to
any surface parallel and near the cooking equipment, in this case, the wall. This phenomena is known as the
Coanda Effect. The plume is then directed into the hood, enhancing capture and containment. Cross drafts still
threaten spillage, but to a lesser degree than island style hoods.
National Fire Protection Association (NFPA 96) and International
Mechanical Code (IMC) should always be consulted when using a
wall canopy hood. Wall canopy hoods may or may not be mounted
directly against the wall depending on the type of wall. NFPA 96
defines three types of walls; non-combustible, limited combustible,
and combustible. Most commercial kitchen applications have
limited combustible walls which require a 3-inch air space between
the back of the hood and the wall. Most hood manufacturers
provide a 3-inch space with the hood enabling it to be placed
against the wall.
IMC requires a minimum hood overhang of 6 inches from

the cooking equipment on each end of the hood, and it is
recommended that there is a minimum overhang of 6-12 inches
beyond the widest cooking appliance for the front. Greater
overhangs will increase capture and containment.
Wall Canopy
1
Single Island Hoods
A single island hood is used over one row of cooking
equipment placed where no walls exist. Single island
hoods can be seen from all directions, therefore, have
four finished sides. With four exposed sides, this type of
hood is more susceptible to cross drafts, spillage, and is
dependent only on the thermal updraft of heat from the
cooking equipment and how quickly the exhaust fan can
rid the hood of contaminated air. These hoods should be
sized larger and use more airflow than a wall canopy hood
with the same cooking battery. The single island hood must
overhang the cooking equipment by a minimum of 6 inches
on all four sides of the hood. However, it is recommended
that the overhang be extended to 12 inches on all sides
of the hood. Extending hood overhangs increases capture
volume which aids capture and containment. To eliminate
the front to back airflow on a single island, a V-bank of Single Island Canopy
filters improves capture and containment by directing the
contaminated air to the center of the hood.
A wall canopy can be installed as an island hood with
a finished back enhancing its aesthetic appearance.
However, it is not recommended because the front to
back airflow pattern of a wall canopy will cause capture
problems when being utilized as a single island canopy.
Double Island Hoods

A double island hood is placed over two rows of cooking
equipment placed back to back. This configuration
is made up of two wall canopy hoods placed back to
back, thus creating four finished sides. This category of
hood performs similar to the wall canopy hood due to
two thermal plumes rising against each other, but is still
susceptible to cross drafts. A double island hood must
overhang the equipment by a minimum of 6 inches on all
four sides of the hood but would benefit from additional
overhang. Double Island Canopy
Water Wash Hoods

Available in a wall canopy or double island configuration,
water wash hoods are a cartridge type canopy hood,
meaning the grease filtration device is built into the
exhaust plenum. Water wash hoods utilize water spray
nozzles in the exhaust plenum to clean the grease
collected by the filtration system (see Figure 35 on page
24) after a certain period of operation. These wash cycles
can be programmed to run for a specified length of time
and can be set to run automatically at the end of the day.
Continuous water mist can be used to extinguish embers
on a solid fuel cooking operation. The hood is controlled
through a remote mounted control box including an Water Wash Hood - End View
adjustable flow detergent pump, a wash cycle timer in
a solid state programmable controller, and a detergent
reservoir. These hoods have a high up-front cost and have
a higher operating cost than other types of hoods.
1
Short Circuit Hoods *Warning: NOT RECOMMENDED*
Short circuit canopy hoods were once thought of as an energy saving device. The theory, by introducing
untempered make-up air inside the hood reservoir it would reduce the amount of tempered air being exhausted
from the kitchen, minimizing heating and cooling loads. This was done to get around old codes which set a
minimum exhaust rate that was much higher than needed to achieve capture and containment. Make-up air
was short-circuited by as much as 80-90% of the exhaust rate resulting in spillage of the contaminated air.
*Schlieren Imaging (see Schlieren Imaging on page 8) confirms that
only 15% of the minimum capture and containment airflow can be
brought through the hood without causing spillage.
Short circuit hoods are ineffective because they do not discharge the
make-up air in the correct location. Think of the cooking equipment
as a generator of contaminated air. The purpose of make-up air is to
replace the air that is being generated at the cooking surface. Both
the hood and exhaust system are designed to capture and contain the
airflow generated by the cooking equipment. Short circuit hoods dump
make-up air into the capture and containment area, thus overfilling the
Short-Circuit Hood - End View
hood and releasing a mix of make-up and contaminated air into the
room causing greasy surfaces and increased heat loads. For these
reasons, short circuit hoods are not recommended.
*Data provided by Architectural Energy Corporation, Proximity Hood

and Fisher-Nickel, Inc. Hanging Height
UL Vertical Distance
Above Cooking Surface
Proximity Hoods (Backshelf)

23 TO 36 INCHES
Proximity hoods are TYPE I hoods that are shorter in 1.5 INCH OPTIONAL SHELF
height and depth than a typical canopy hood. The name

Proximity or Backshelf refers to the close location of
the hood with respect to the cooking equipment. Actual 6 OR 12 INCHES
distance from the cooking equipment varies between

manufacturers due to their UL listing; typically mounted
at 10-36 inches above the appliance. Cooking equipment 3 INCH
may extend past the face of the hood creating underhang, therefore cooking 17 TO 36 INCHES OPTIONA
CLEARANC
equipment such as large skillets and ovens may not be used. See the
manufacturers UL listing. Even with underhang, these hoods are still able
3 INCH TO EQUAL TO
to capture the contaminated air due to their close proximity. Large surges HOOD DEPTH
of contaminated air may escape from the hood, therefore proximity hoods
are best suited for light and medium duty cooking applications such as
COOK SURFACE
griddles. The major benefit is reduced airflow required to obtain capture and
containment compared to a canopy hood with the same cooking lineup. The
savings are realized through reduced heating and cooling loads.
Flue Bypass Proximity Hoods
Proximity hoods are mounted closer to the cooking equipment subjecting the grease filters to
abnormal heating loads from appliance flues. When gas-fired cooking equipment with flues
are used, flue bypass proximity hoods offer another advantage. Instead of allowing the heat
from the flues to pass-thru the face of the filters, the flues are ducted to discharge the hot air
directly to the back of the exhaust plenum, bypassing the grease filters. Normally, this heat
would hit the filters, causing them to radiate heat onto the cooking personnel. Radiant heat
loads are greatly reduced with the absence of the hot flue gases and grease is less likely to
bake to the filter face which enables the filters to be cleaned more easily. Airflow requirements
are lowered because the hood does not have to capture the excess heat, only the heat and
grease from the cooking surface must be contained.
The flues on the equipment must be sized correctly to the bypass chamber to ensure grease
is not pulled into the flue. Dampers control the amount of hot flue gases that exit through
the exhaust plenum. This airflow is critical to cooking equipment performance, therefore,
the dampers must be set according to the cooking equipment beneath the particular hood.
Greenheck should be consulted prior to ordering flue bypass proximity hoods to ensure a
proper hood-to-equipment fit. Flue bypass is recommended for fryers and griddles. Flue Bypass
6

TYPE II Hoods 1
TYPE II hoods are commonly referred to as oven or condensate hoods. In essence, these are stripped down
exhaust only canopy hoods. The purpose of the TYPE II hood is to remove heat, moisture, and odor-ridden air
from non-grease producing appliances. The hoods do not contain grease filter banks but rather a duct collar
to exhaust the contaminated air. A TYPE II hood duct does not
need to be fully-welded, instead it can be a standard galvanized
duct because there is no grease loading. Flex-duct is not
allowed for TYPE II hoods.
Oven Hood
The oven hood is an exhaust only canopy hood with an exhaust
duct collar for the removal of heat and vapor. These hoods are
the simplest of all hoods and are usually placed over ovens or
small appliances only producing heat and odor. For complete
capture and containment, overhangs should be measured with Oven Hood - End View
the oven door open.
Condensate Hood
The condensate hood is an exhaust only canopy hood with
U-shaped gutters to capture and direct condensate to a drain.
It also has an exhaust duct collar for heat, moisture, and
odor-ridden air to exit. Many manufacturers have options for
condensate baffles in the hood to help condense the moisture
laden air, one or two baffle configurations are typical, depending
on the moisture content of the contaminated airstream.
Condensate hoods are usually found mounted over dishwashers.
For complete capture and containment of large plumes of heat
and steam, 18-36 inches of overhang are recommended. Condensate Hood - End View
HOOD CERTIFICATION
Most jurisdictions require TYPE I exhaust hoods to bear the Underwriters Laboratory (UL) label. UL 710 is
the test criteria in which UL listed exhaust hoods are tested. Tests include temperature, cooking, flare-up,
fan failure, fire, and burnout testing. In order to complete the analysis, these hoods have to be operating at a
minimum exhaust airflow rate to obtain capture and containment determined under laboratory conditions.
This is where the misconception of the UL listing becomes apparent. The minimum airflow that UL uses to
test hoods is obtained by first adjusting airflow to the manufacturers recommendation, then fine tuning it to
ensure complete capture and containment of the effluent generated by cooking hamburgers. This airflow is
then assumed to be the minimum capture and containment value for the UL testing of a particular hood in
a controlled laboratory environment. This airflow is then considered safe for the flare-up and burn tests that
follow. The temperature of the hood shall remain in a range that does not compromise the structural integrity
of the hood at the listed airflow. The airflow does not guarantee capture and containment.
UL minimum airflow ratings in the hoods exist only as a safety rating. It does not guarantee capture and
containment and therefore, should rarely be used as design criteria. It is important to realize that UL
established airflow rates are determined and utilized under laboratory conditions. More exhaust and/or
lesser supply rates may be required in real environments. There are situations where extremely light cooking
applications exist where the exhaust rate may be at or near the UL listings, but only in these light, low
volume, and light cooking battery situations.
DETERMINING EXHAUST RATE

Having the proper exhaust rate is one of the most crucial calculations in a kitchen ventilation system. Not only
will it allow the system to capture as it is designed, but can save money each year through energy savings as
2 well as initial start-up costs. Throughout the industry there are two common methods to determine exhaust
airflow, which will be discussed in this section. It is important to establish how contaminated air is generated
and how it behaves.
Cold vs. Hot

Concepts used to determine airflow rates in the past were developed through
testing on non-operating (cold) equipment. As shown in Figure 1, smoke
bombs were commonly placed at the front edge of the cooking equipment.
The exhaust rate would then be increased until all the smoke was captured,
thus determining a minimum capture velocity. Additionally, it increases the
amount of make-up air needed to balance the room which decreased overall Smoke
system efficiency.
Fortunately, the majority of tests are required to be completed over operating
(hot) equipment. Greenhecks approach utilizes the thermal updraft produced
through the transfer of heat from the surface to air. The updrafts help to
transfer the contaminated air (heat, grease vapor, smoke, steam, and gas
combustion) to the kitchen hood as seen in Figure 2. Implementing this Cold
approach can significantly reduce the airflow required to obtain capture and Cooking
containment. By realizing that hot air rises, a more efficient and less costly Equipment
system can be achieved.
Figure 1
The Cooking Equipment
When using the Greenheck Method the cooking equipment can
be thought of as a generator of contaminated air. The quantity
of such air generated by each appliance is ultimately dependent
upon the temperature and size of the physical cooking surface.
Gas flues on gas equipment are also considered generators. Hood
Heat from appliance surfaces cause a change in the density of
surrounding air creating a thermal updraft. While hot air rises, it is Updraft
replaced by air in the immediate vicinity as shown in Figure 2. The
replacement air assists in establishing minimal capture velocity at
the cooking surface and contains the contaminated air generated
by the cooking equipment. There are many factors that can alter
the direction and velocity of this air which are discussed in the
design consideration (pages 42-45) section of this guide.
Heated Surface
Figure 2
Schlieren Imaging
Schlieren Imaging is a powerful tool now being used for research in the commercial kitchen ventilation industry.
Schlieren Imaging enables people to see the heat given off by appliances and watch its flow pattern in the
hood. It is an excellent way to test for capture and containment due to the ability to zoom in closely along
edges of the hood and observe any escaping effluent. Schlieren images are made visible by taking advantage
of the different air densities
yielding a high contrast
optical image.
Figure 3A & 3B are an example of
the heat load seen in a common
kitchen application. Both hoods
use the same exhaust rate,
however, the hood in Figure 3A is
spilling heat into the space.
Figure 3A Figure 3B
8

Previously undetectable to the eye, it is apparent that the heat gain to the space can be quite significant. Figure
3B demonstrates Greenhecks PEL lip technology, which is a 1.5 inch return lip along the bottom edge of the
hood. This lip directs airflow back into the hood allowing cfm requirements to be reduced without spillage. A
properly designed system should look like the image on the right.
Utilizing Exhaust Flow Definitions 2
Using any of the concepts, every piece of cooking equipment can be placed into a category which assigns
a value to the actual updraft velocity or airflow volume per foot. These values can be used for CFM hood
calculations. Figure 4 categorizes common kitchen appliances and provides the updraft velocity factors and
International Mechanical Codes airflow volume per linear foot necessary to complete the calculations.
Recognize that the extra-heavy category contains nearly all solid fuel cooking appliances. Solid fuel is the most
volatile and uncontrollable fuel source in a commercial cooking operation. There is no on/off switch like most
appliances, but rather one can add fuel or let the fuel burn out. Thus, the load is extremely variable and may
exceed projected exhaust requirements. In these situations it is important to have additional airflow up front and
size exhaust and supply fans so their airflow can be increased if needed. Lastly, look into standards and code
requirements such as: Local Codes, State Codes, NFPA 96, IMC, or any other required agencies in the area to
ensure proper installation.
LIGHT MEDIUM HEAVY EXTRA-HEAVY
Gas & Electric Ovens

Combi-Ovens
Gas & Electric Steamers
Gas & Electric Fryers Gas Char-Broiler
Gas & Electric Ranges
Griddles Mesquite
Equipment Food Warmers Upright Broiler
Tilting Skillets Infrared Broiler
(Greenhecks Appliance Pasta Cookers Electric Char-Broiler
Tilting Braising Pans Lava Rock Char-Broiler
Classification) Pizza Ovens
Grill Wok
Non-Cooking Appliance
Hibachi Grill Chain Broiler
Smoker
Salamander
Rotisserie
Greenheck Method
(updraft velocity in feet 50 85 150 185
per minute)
International Mechanical
Code
200 300 400 550
2003 Edition
(cfm per linear foot)
Figure 4
A typical cooking battery has been created and will be used to illustrate the IMC code method, Greenheck
Method, Free Foot Consideration, and Greenhecks Airflow Volume per linear foot method. Figure 5 illustrates
the typical cooking battery.
ASSUMPTIONS
Fryers Griddle Oven
36 in. x 30 in. 24 in. x 30 in. 36 in. x 36 in. 3 inch spacing behind hood
Typical 6 inch overhang required on sides and front
Hood Dimensions: 9 ft. 0 in. long x 4 ft. 0 in. wide
Greenheck Method uses actual containment area of
45 in. because of 3 in. integral air space
Figure 5
IMC EXAMPLE
IMC requires that when calculating the exhaust rate for a combination of appliances, the highest exhaust rate
be applied over the entire length of the hood. Therefore, in the case of the hood above, IMC requires 300 cfm/
ft. for the 9 feet of hood yielding a total of 2700 cfm. Furthermore, it is recommended by IMC and NFPA that any
hood over a solid fuel cooking battery shall have a separate hood, duct, and exhaust system.
9

Greenheck Method
Fryers Griddle Oven

36 in. x 30 in. 24 in. x 30 in. 36 in. x 36 in.
QC - Quantity of contaminated air

generated by the cooking equipment.
Using Figure 4, identify the appropriate
updraft velocity and multiply it by the
area of the appliance.
QF - Quantity of air required to contain

surges and drafts. Use the minimum
updraft velocity of 50 fpm and multiply
it by the difference in area between
the hood containment area and the
appliance area.
QE
QF
QC
10

Greenheck airflow volume per linear foot (cfm/linear foot) method

The commercial kitchen ventilation industry uses several different ways to calculate the exhaust airflow required
to obtain capture and containment. A vast majority of companies, standards, and codes use airflow in
cfm/lineal foot. To help do a comparison, Greenheck suggests the following cfm/lineal foot values shown in
Figure 6 below. The example calculation below uses the typical cooking battery from the Greenheck Method 2
example on the previous page. Like the Greenheck Method, the linear foot method is appliance specific. Use
the appropriate airflow volume rate across the length of each appliance. Use the light duty airflow for end
overhangs and the sum of the individual rates is the total airflow. Lastly, note that hood factors should be
applied after obtaining an exhaust value using cfm/lineal foot.
HOOD TYPE LIGHT MEDIUM HEAVY EXTRA - HEAVY

Wall Canopy 200 250 350 450
Backshelf 150 200 300 N/A
Note: 1. Double Island hoods are considered two wall canopy hoods Figure 6
2. Single Island hoods need to be multiplied by the hood factor after using the wall mounted canopy value
EXAMPLE CALCULATION
cfm
Airflow (cfm) = Length (feet) Airflow Volume
Limits and Assumptions linear foot
(for cfm per lineal foot calculations)
cfm
1. Used for hoods 54 in. or less in width Left Overhang Airflow = 0.5 feet 200 = 100 cfm
linear foot
2. Cannot be used for pizza ovens
3. Cannot be used for cook chill cfm
Fryer Airflow = 3 feet 250 = 750 cfm
linear foot
4. 6 ft. 6 in. hanging height
5. Vertical updrafts cfm
Griddle Airflow = 2 feet 250 = 500 cfm
6. Proper room ventilation linear foot
7. Proper overhangs
cfm
Oven Airflow = 3 feet 200 = 600 cfm
linear foot
cfm
Right Overhang Airflow = 0.5 feet 200 = 100 cfm
linear foot
Total Airflow = 2050 cfm

FREE FOOT AREA CONSIDERATION
The Greenheck Method assumes in most cases a 6 inch overhang on the front and ends of the hood under the
typical cooking battery and open end conditions. Unfortunately, the method penalizes for additional square feet
of empty hood. Additional overhang can help increase capture by utilizing a larger holding tank for the effluent
before its exhausted, helping with large momentary surge. However, there are limits to how much overhang is
effective. Therefore, Greenheck will allow a 1 foot extension beyond the built-in 6 inches of overhang creating
a free foot area without increasing the required airflow. This can be used for both Greenheck Method and CFM
per lineal foot. See Figure 7 below.
CORRECTING FOR FREE FOOT AREA

6 in. Steam Kettle Oven 6 in.
30 in. x 30 in. 30 in. x 40 in.
(50 cfm/ft2) (50 cfm/ft2)
Greenheck Method Area

(50 cfm/ft2) 6 in.
12 in. Free Area Overhang (0 cfm/ft2) 12 in.
12 in. Extended Area Outside Updrafts (50 cfm/ft2) 12 in.
Figure 7
11

The table to the right illustrates the difference in exhaust

CFM between the Greenheck Method and the IMC Method Exhaust CFM
method. At a cost of approximately $2.00/cfm each year,
the Greenheck method offers significant savings. The
2 Greenheck Method considers all the cooking equipment
International
2700
Mechanical Code
as a separate item to determine the best exhaust rate.
It not only is the most accurate, but is the lowest airflow
Greenheck
volume of the three methods. The Greenheck Method 2013
Method
is appliance specific to determine the proper amount
of exhaust required so that the system is not under-
Greenheck
exhausting or over-exhausting, costing more money in 2050
cfm/lineal ft.
either operation, cleaning, or upgrading costs.
HOOD FACTORS Condition Multiplying Factor

There are several design factors that can either hinder Wall Canopy 1.0
or enhance the performance of the kitchen ventilation Wall Canopy - Finished Back 1.3
system. For that reason, Figure 8 has customized Single Island - V-Bank 1.2
the exhaust airflow to the application. Notice there Double Island 1.0
are some scenarios that will increase the airflow
Mini Skirts - 2x2 0.92
significantly and others that do not change or will
decrease the airflow. Use this chart after you have End Skirts - Full / Wall 0.90
already determined the airflow using the Greenheck Exhaust Only 1.0
Method, or Greenheck airflow volume per lineal foot. Supply Plenums 1.1
Simply multiply the cfm by the multiplication factors Char-Broiler at end of Canopy or
for each item that applies. 1.2
under a Single Island hood
Hanging Height 6 ft. 6 in. 1.0
Figure 8
EXAMPLE HOOD FACTOR CALCULATION

Given a determined exhaust rate of 3000 cfm, it has now been determined that the application will
have the following conditions:
1. Char-Broiler at the end of the canopy (1.2)
2. Full End Skirts (0.9)
Therefore the new airflow will be: Airflow (cfm) = 1.2 * 0.9 * 3000 cfm = 3240 cfm
12

Putting it all together - complete example
144 in.
To put all of the information 2
from this section together, the
following is a full example from
start to finish. Examine first the
cooking battery and hood to Fryer Griddle Char-broiler Range
the right and follow through the 30 in. x 30 in. 36 in. x 30 in. 36 in. x 30 in. 30 in. x 30 in.
39 in.
calculations illustrated below.
48 in.
Free Foot Area

Using Figure 4 on page 9, identify the
appropriate updraft velocity and multiply
it by the area of the appliance.
13

2
QF - Quantity of air required to
contain surges and drafts. Use
the minimum updraft velocity
of 50 fpm and multiply it by the
difference in area between the
hood containment area and the
appliance area.
All calculations shown in this example have been built into Greenhecks
Computer Aided Product Selection (CAPS) program. These examples
illustrate the logic used to properly determine exhaust rates. To obtain
CAPS, request online at www.greenheck.com or consult your local
Greenheck representative.
14

SUPPLY AND MAKE-UP AIR

The design of the make-up air system will have the single largest affect on hood Transfer
Fan
performance. Supply air is defined as air that is brought into the space, but make-
up air is dedicated to making-up the air being exhausted. Make-up air is brought
into the kitchen at approximately an equal rate to the air being exhausted by the
kitchen hood. This means that 100% of the air being exhausted must be made
up. This can be accomplished through one supply type, transfer air, or multiple
sources. A slight negative pressure is desirable in the kitchen with respect to the
dining room to keep odors out of the dining area, but pressure levels should not Figure 9 3
exceed negative 0.02 in. wg. The key to designing a system is to introduce make-up air in the most
economical way without affecting the capture and containment of the hood. Maximum hood performance can
be obtained by distributing air at low velocities evenly throughout the room as seen in Figure9. This section will
layout which type of make-up air system is desirable for a restaurants particular needs.
Tempered or Untempered? Goal is Comfort Goal is Low Cost

Air that is heated or conditioned before it is brought in from Tempered MUA No Air Conditioning
the outdoors is called tempered air. If the goal is to make
the kitchen comfortable, then utilize tempered air. If the Back Supply
Perforated Ceiling GOOD
goal is low cost, then use untempered air. Both tempered Plenum
and untempered can be introduced, however, selecting
the proper supply types will affect comfort and economic Perforated Face Air Supply Plenum
efficiency. Once this decision has been made a type of
Back Supply
make-up air system can be selected, but always keep two Perforated Face
Plenum
things in mind. When tempering the air, use a source that
will distribute the air throughout the kitchen to increase Air Supply Plenum Perforated Ceiling
employee comfort. When using untempered air, use a source
that will keep the air near the hood so it can be exhausted Variable Supply Variable Supply
quickly without mixing in the space causing discomfort and Plenum Plenum
increased heating/cooling loads. Make-up air temperature
should not vary more then 10 F from the air in the space. Register Face Air Curtain
However, this limit can be exceeded if the make-up air does
not decrease the comfort of the occupied space or is part of 4-Way Diffuser Short Circuit
an air conditioning system.
Short Circuit Register Face
Northern climates with cold winters and short mild
summers will almost always require heated make-up air Air Curtain BAD 4-Way Diffuser
and no cooling. Southern climates with long hot and humid Figure 10
summers and short mild winters will want to minimize the amount of hot, humid air that has to be
conditioned by keeping make-up air near the hood. In a hot and dry environment the air can be
cooled in the make-up air unit using an evaporative cooler, which will greatly reduce air conditioning loads.
Figure 10 has two columns. The left column ranks various ways of bringing tempered air into the kitchen. The
best options all distribute the tempered air throughout the room. The right column ranks various ways of bringing
untempered air into the kitchen. The best options keep make-up air near the hood to decrease heating/cooling
loads seen in the rest of the building. The supply options listed at the top of each column are proven through
testing and research to be the best ways of introducing make-up air. Choosing the supply options listed near the
bottom will not work as well as options listed near the top.
Supply Options
Make-up air can be introduced through the hood with an
integrated supply plenum or an external supply plenum.
The advantages of using an external supply plenum verses Integrated Supply Exhaust Only
an integrated supply plenum can be seen in Figure 11. Figure 11
The shaded region represents the volume of the hood. Increasing the volume allows more smoke and
heat to be held in the hood until it can be exhausted. This is important over cooking equipment that
produces a great deal of heat and smoke, such as a char-broiler. External supply plenums are usually less
expensive and can be retrofitted to most exhaust only hoods.
15

Exhaust Only Hood with

Non-Directional Ceiling
Diffusers
This system will work best when
bringing tempered air into the
kitchen or can be used in climates
where outside air closely matches
desired indoor conditions. An
exhaust only hood has no make-up
air entering the room through the Figure 12
3 hood. This system is the least complex and in most cases works the best, however, may not be the
most economical. The amount of exhausted air must be made up, therefore non-directional perforated ceiling
diffusers and/or transfer air would be used to make-up 100% of the air. The most important thing to remember
is to place many non-directional perforated diffusers throughout the room to keep air velocities low and uniform.
Uneven air distribution will cause drafts in the kitchen causing capture and containment to suffer (Figure 12).
Make sure the transfer air from another room, especially if supplied through a pass-thru window, is kept at
a low velocity. This can be accomplished by increasing the
amount of air through ceiling diffusers in the kitchen.
150 cfm/ft.
Face Supply
Located on the front of the hood (Figure 13), face discharge
is designed to throw make-up air across the room. Use
face supply when tempered air is brought in through MUA
into a tempered kitchen or when the MUA and kitchen Figure 13
Integrated Face Supply Plenum
are untempered because mixing will occur with the air
in the space. Registers can be used for larger kitchens with longer throws, but perforated face panels
are recommended for lower air velocities, which will minimize drafts in the kitchen. The maximum supply
Hot rate is 250 cfm/ft. through perforated panels under
Air
ideal conditions. For optimum performance design to
Ceiling
recommended values of 150 cfm/ft. Face supply should
not be used when a wall, another hood, menu board,
or other object is less than 6feet from the face.
Figure 14
The problem with bringing hot untempered air into an air-conditioned room can be seen in Figure 14. Hot air will
not fall into the room and cycle back out through the hood, rather the hot air will hug the ceiling because it is
more buoyant. If humidity is present in the hot make-up air, it will condense on the metal ceiling diffuser when
it mixes with the air-conditioned air brought through it. Most of the hot air along the ceiling will be taken in at
a return grill by the roof top unit (RTU) and conditioned before it is introduced back into the room, thus totally
defeating the purpose of bringing in untempered make-up air.
Integrated Air Curtain

The hood integrated air curtain (Figure 15) discharges air at the bottom-
front edge of the hood and directs air downward. If spot cooling for the
cooking personnel is desired, use tempered air. This type of hood can
also be used to keep untempered air near the hood, although employee
comfort will suffer. Buoyant, hot, humid air will have a tendency to travel
out into the room with this type of hood as Figure 14 illustrates rather
than back into the hood. The maximum supply rate is 125 cfm/ft. through
perforated panels under ideal conditions. For optimum performance
design to recommended values of 65 cfm/ft. Caution must be used with
Figure 15 65 cfm/ft
the design of air curtain hoods (See Figure 17).
Integrated Air Curtain
16

External Air Supply Plenum

The external air supply plenums (Figure 16) provide spot cooling when
using tempered air, but can also keep untempered air near the hood,
which will save on heating/cooling loads. There are advantages over
the integrated air curtain. Mounted 14-20 inches above the bottom
edge of the hood or flush with drop ceiling, external air supply plenums
can supply airflow at a maximum rate of 180 cfm/ft. For optimum
performance, design to the recommended rate of 110 cfm/ft. In addition, 110 cfm/ft.
external plenums can be attached to the face or ends of an exhaust only External Air Supply Plenum
hood to create a curtain of air on all exposed sides of the hood, thus Figure 16
3
increasing the volume of air brought in at the hood.
In Figure 17 notice the pocket of low pressure caused by the air flowing from
the external air supply plenum. When velocities are too great, there is enough
pressure differential to cause the hood to spill heat and contaminate. This effect
can be observed on external and integrated air curtains, however, integrated
air curtains are more susceptible to it due to the location of discharge.
>180 cfm/ft.
Combination Hood Low
Combination hoods (Figure 18) are a combination of face supply and air Pressure
curtain supply and are better suited for cooler climates where outside air Pocket
Figure 17
can be used to cool the kitchen. See Face Supply (pg. 16) and Integrated
Air Curtain (pg. 16) for design considerations for the different parts of
the combination hood. More make-up air can be brought through a
combination hood than a face or air curtain alone, but the same limits
exist for each part of the plenum, maximum 250 cfm/ft. from the face
150
and maximum 125 cfm/ft. from the air curtain. Perforated panels should
cfm/ft.
always be used to reduce air velocities and eliminate spillage from the
hood. Supply rates should be designed to recommended values of 150
cfm/ft. through the face and 65 cfm/ft. through the curtain for optimum
performance. An exhaust
only hood with a variable
80-160 65 cfm/ft.
supply plenum (Figure 19)
cfm/ft.
can be used instead of a Combination Hood Figure 18
combination hood which
will increase maximum
supply rates (see external adjustable
air curtain, face supply) and damper
not take up valuable capture
and containment volume. 0-80 cfm/ft.
External Variable Supply Plenum Figure 19

Back Supply Plenum
An effective way to introduce untempered make-up air into the
kitchen is from the rear of the hood through a back supply plenum
(Figure 20). These plenums are also ideal for heating air during the
colder months since hot air will rise from its low discharge position.
This plenum is mounted 31.25 inches above the finished floor and
directs airflow through perforated panels behind and below the
cooking equipment without affecting capture and containment,
cooking surface temperature, or pilot lights. When using untempered
air, utilizing low air velocities will keep the air near the hood. These
plenums are 6 inches deep and stretch across the entire length
of the hood, therefore they function as a backsplash panel and
145 cfm/ft.
provide the 3-inch clearance to limited combustibles needed in most
circumstances. Back supply plenums are able to supply a maximum
of 250 cfm/ft. For optimum performance design to the recommended Back Supply Plenum Figure 20
rate of 145 cfm/ft.
17

Multiple Sources
Figure 21 depicts
two scenarios. The
picture on the left
shows air brought in
through one side of
the room while the
picture on the right
shows air brought Figure 21
3 in evenly throughout Figure 22
the room. To accomplish even airflow, use any one of the hood supply types along with multiple
non-directional ceiling diffusers, or transfer air from another room. The amount of air to each diffuser decreases
with an increase in number of diffusers, thus lowering air velocities. Various types of diffusers can be used,
but non-directional perforated panel diffusers work best. Transfer air can be brought into the kitchen through
non-directional ceiling diffusers from the building HVAC as long as air velocities are kept below 50 ft./min at the
hood. Figure 22 illustrates the spilling of effluent when using a 4-way diffuser within 10 feet of the hood. See the
room balance section of this guide for an example of multiple sources.
Roof Top Units (RTUs)

RTU 1 RTU 2 RTU 3
In many places where comfort is the main goal, a roof top 600
200
unit will be used to supply the make-up air (Figure 23). 200 200
These units condition the space while only taking in some 800 1000 800 1000 800 1000
outside air. The example shows that each RTU is providing

1000 cfm, but removing 800 cfm for a net of 200 cfm per
RTU. Thus, the three RTUs are providing a total of 600cfm.
RTUs that are set to run in this situation should be in the
ON mode instead of the AUTO mode. The auto mode Net 20% from each RTU
cycles the RTUs on and off depending on the cooling
or heating load. When the units are not running, a huge
negative pressure will occur. When in the ON position, the
units will run constantly and only temper what is needed. Figure 23
RTUs are usually the most expensive to operate.
Recommended
Non-Directional Ceiling Diffusers Dimensions Supply Rate
Supply Type
When distributing tempered air, non-directional (inches)
cfm/linear ft. fpm
perforated ceiling diffusers can dramatically
improve hood performance and employee Back Supply 6 wide 145 290
comfort. Using multiple non-directional diffusers, 12 wide 110 150
Air Supply
External
small amounts of air are distributed throughout

Plenum 24 wide 180 150
the room introducing a large amount of make-
up/supply air without high discharge velocities. Variable Supply 11 high
160 150
As many diffusers as possible should be used Plenum 9 wide
to maximize kitchen hood performance. Non- Face Supply
18 wide 150 150
directional perforated panels are recommended Plenum
for use with ceiling diffusers to keep airflow even Perforated 16 high
150 150
and at a low velocity. Perforation causes the air Combination 8 wide
to gently enter the room without a fixed direction. Register 12 high
130
For this reason, these diffusers can be used near Combination 8 wide
the hood in smaller kitchens. The air velocity at
Internal
Perforated Face 16 high 150 150

the edge of the hood capture area should not
exceed 50 ft./min. It is not recommended to use Register Face 12 high 250
diffusers near the hood, and 3-way and 4-way Perforated Air
8 wide 75
diffusers should not be used in the kitchen. Curtain
Ceiling diffusers are typically used in combination Register Air Curtain 8 wide 65
with another make-up air option.
Short Circuit UL limits (not recommended)
Recommended Supply Rates Figure 24
Figure 24 is a summary of the recommended supply rates for each type of make-up air. These
values should be used when designing the system to achieve maximum hood performance.
18

ROOM BALANCE AND AIRFLOW TESTING

Capture & Containment
Capture and containment (C & C) is the hoods ability to catch the contaminated airflow and hold it inside the
hood until it can be pulled through the filters to the outside. A well-designed kitchen should have approximately
equal amounts of air entering the system as leaving it. If this rule is not followed, capture & containment will
suffer and there may be a noticeable amount of contaminated air spilling out of the hood, which will cause odor,
excess heat, and a greasy film on the walls and ceiling of the kitchen.
Cross Drafts
Another way to reduce spillage is to reduce cross drafts present in the kitchen. Cross drafts are created from
an unbalanced room, unequal air distribution, too much airflow from one source, or a separate air movement
source such as a fan. An unbalanced kitchen will become hot due to escaping heat. In an effort to cool the 4
kitchen, employees will open doors and run fans to cool themselves, which is a mistake. These two things will
create cross drafts and further disrupt capture & containment, making the situation worse. If cross drafts are
unavoidable, end skirts on both sides of the hood are the easiest and most inexpensive aid in reducing cross
draft effects. Figure25 illustrates the effects of an unbalanced room condition creating air currents. Figure26
shows the effects of having a fan in the space at or near the hood. Avoid both of the situations depicted in
Figures 25 and 26.
Figure 25 Figure 26
Room Pressure
Kitchen room pressure should be kept
at a slight positive to the outside at RTU
HVAC MUA
all times. This can be accomplished Exhaust
by providing slightly more air than

what is being exhausted. The dining
RTU Net
room should be kept at an even
greater positive pressure, which will MUA
allow a slight airflow from the dining

area to contain heat and odors to the
kitchen. Even though both dining area
and kitchen are positive, the kitchen
Positive
is negative when compared to the Pressure
Positive
dining area. (See Figure 27) Positive Pressure
room pressure will also keep outdoor
contaminants such as dust and insects
from entering into the kitchen while
building doors are open for deliveries,
maintenance, or other patron traffic. Figure 27
19

Illustrated below in Figure 28 is a typical supply air diagram for a kitchen and dining room arrangement with
the accompanying air balance tables. The hood has a dedicated exhaust fan and make-up air unit. The kitchen
also has a dedicated HVAC supply (RTU) unit to help take some of the conditioning load. In the dining area
another dedicated HVAC unit is used to supply the air and make up any losses from rest rooms or other small
exhausted areas. Notice, there is transfer air going into the kitchen from the dining area, thus the kitchen
is slightly negative to the dining area containing odors although the balance of the dining area of 200 cfm
exfiltration (EXF) shows that the building as a whole is at a slight positive to the outdoors as desired.
Air Balance (units of cubic feet per minute (cfm)

Kitchen Systems Airflow In Airflow Out Dining Room Systems Airflow In Airflow Out
KX - Exhaust 4000 OSA - Outside Air 1100
MUA - to Hood 1500
TRA - Transfer Air to Water Closet 200
MUA - to Kitchen 1600
4 SUP - HVAC Supply 200 Transfer Air to Kitchen 700
Total 3300 4000 Total 1100 900
Net=4000-3300= 700 transfer (TA) from dining Net = 1100-900 = 200 Exfiltration
KX-4000
OSA-1100
MUA-3100 OSA-200
TX-200
MUA-1600 SUP-800
600 3900 SUP-2500 SUP-2500
EXF-200
MUA-1500 TRA-700
KX-4000
Water
Kitchen Dining Closet
Figure 28
20

EXHAUST AND SUPPLY RATE TESTING APPARATUSES

An AMCA test and balance uses a pitot tube to measure air velocities in the duct. However, codes require
a fully-welded duct for kitchen exhaust systems, therefore prohibiting penetration of the duct when using a
pitot tube. The following two apparatuses are nonintrusive alternatives to measuring air velocities in kitchen
ventilation systems.
AIRDATA Multimeter by
Shortridge Industries
The Shortridge multimeter is a new
alternative to the rotating vane anemometer.
This meter can measure airflow, velocity,
pressure, and temperature quite easily.
It consists of two main components,
the velgrid to sense the airflow and the 4
meter itself. Additionally, it can store up
to 200 readings and automatically senses
the temperature of the air so that it can
account for the local air density when taking Figure 29
readings. Different conversions for different
types of filters are required in order to
convert the reading from feet per minute to cubic feet per minute. Greenheck has charts with instructions to do
so for its filters. Figure29 is an illustration of the Shortridge setup and operation.
Rotating Vane Anemometer (RVA)

The RVA is used for measuring air
velocities, shown in Figure 30. Moving air
rotates fan blades, which is converted to
an air velocity reading on the instrument.
When measuring hood filter airflow, take
6 readings per filter, then average the
readings. The RVA should be 2inches
from the filter and perpendicular to
airflow direction. The RVA is also
directional, the arrow should point in
the direction of airflow travel. Airflow
velocity can be converted to CFM by
multiplying a correction factor to the
average filter velocity. The appropriate
CFM reading can be obtained from each Figure 30
filter in the hood, the total hood CFM can be measured by adding each filter CFM.
OPEN FULLY BALANCED

Exhaust Air Balancing Baffle (EABB)
The Exhaust Air Balancing Baffle is a simple device
offered as a Greenheck option that enables balanced
airflow of multiple duct collars in long hoods, double
island hoods, or in multiple hoods running from a
single fan as shown in Figure 31. When a different
airflow is needed, the baffle can be adjusted to
change the size of the collar opening. The hood Figure 31
should be tested to ensure proper airflow after each
adjustment. See page 22 for static pressure calculations.
21

Checking for Balance

Every hood with an EABB has a range for its static pressure. The low number in this range is given by the
standard calculation for hood static (static that is printed with the CAPS submittal). The maximum increase
above the low number can be calculated from the duct velocity at the low static (also provided on the CAPS
submittal). This is then added to the low number to get the highest static pressure possible with an EABB.
The maximum potential increase in static is given in the graph or can be calculated from:
Max. Inc. = 0.00000036 x (Duct velocity) 2
After the range for each hood is calculated, it should be compared to the hood with the highest static pressure.
If the highest hood falls inside of the range, then the hoods can be balanced with the EABB. If it is higher than
the range, the hoods cannot be balanced.
Example 1:
Hood 1: Ps = 0.58 inH2O
4 Duct Velocity = 1900 fpm
Duct Velocity = 1800 fpm
Hood 2 has the lower Ps, at 1800 fpm the maximum increase in Ps is 1.17. The range for hood 2 is 0.44 to 1.61.
Hood 1 is less than 1.61 so these hoods can be balanced.
Example 2:
Hood 4 has the lower Ps, at 1500 Maximum Increase in Static Pressure for Exhaust Air Balancing Baffle
(Fully Closed)
fpm the maximum increase in Ps
4.5
is .81. The range for hood 4 is
0.44 to 1.25. Hood 3 is higher than 4
1.25 so these hoods cannot be
Increase in Collar Staitc Pressure
3.5
balanced.
3
Note 1: For many systems, an
EABB may not be needed on the 2.5
hood that has the highest static
pressure. The exception to this 2
is if the individual ductwork has
1.5
uneven static pressures.
1
Note 2: When sizing the fan,
use the static pressure from the 0.5
highest hood and sum the cfm
from all the hoods. 0
500 1000 1500 2000 2500 3000 3500
Duct Velocity FPM
Figure 32
22

GREASE EXTRACTION
The removal of grease from the exhaust airflow is a very important part of commercial kitchen operation.
Without proper filtration, grease will:
Collect in the exhaust plenum and ducts creating:
- A fire hazard
- An increase in the frequency of costly duct cleaning
Collect on the fan causing it to become unbalanced and lead to premature failure
Create odor in or near the restaurant
Collect on the rooftop causing deterioration of roof materials
Collect on the rooftop equipment and cooling coils
These problems can be greatly reduced through the use of proper grease filtration devices.
History
For years, the commercial kitchen industry has been without a standard for rating filtration devices. This has
led to many manufacturers listing efficiency ratings of 90% on their filters. These claims are made from the old
Navy test, ULC 710, and UL 1046 grease loading safety tests required for all filters in TYPE I hoods which are 5
inaccurate because grease particle size is not taken into account. Research started in the mid 1990s to develop
a standard test that would account for particle size with filter efficiency. With this standard, grease filters will be
directly comparable.
Total Emissions - Vapor & Particulate
Particulate Vapor
Grease Emissions 35
Mass of Emissions (lb/1000 lb food)
When food is cooked it releases 30
grease, water, vapor and combustion 25

by-products from the energy source
20
or food products that are burnt or
changed by chemical reactions 15
during the cooking process. These 10

emissions are vapor and particulate
5
matter that are exhausted through
the kitchen exhaust system. This 0
tti
t
tti
t
s
s
er
er
er
r
as
as
particulate clings onto ducts, fans,

rge
toe
oe
izz
izz
he
he
urg
urg
urg
Bre
Bre
tat
eP
eP
bu
ag
ag
ta
mb
mb
mb
and roofs.
Po
Po
am
Sp
Sp
n
en
ag
g
ke
Ha
Ha
Ha
sa
r
er
ick
H
us
ge
ge
rye
hic
au
Fry
er
dle
ler
le
Sa
Ch
an
an
sF
nS
rC
idd
oil
roi
Grease particulate is liquid or solid

rid
ic R
sR
ic
en
ler
Br
Ga
ile
Gr
ve
sB
ctr
sG
Ov
roi
Ga
Bro
ctr
ic
sO
Ele
ic
Ga
particles of grease that have become

ctr
sB
Ga
ctr
Ele
ic
Ga
tric
Ele
ctr
Ele
Ga
suspended in the air. The particulate

Ele
c
Ele
Figure 33
can range in size from .01 to 100
( = microns). A human hair = 100 microns. Grease vapor refers to grease in the gaseous state that is much
smaller than grease particulate. Vapor is condensable and may condense into grease particulate or remain in a
vapor state while being exhausted into the atmosphere. Figure 33 shows the amount of grease particulate and
vapor produced when cooking 1000 lbs. of different foods on different types of cooking equipment.
Theoretically, emissions down to 0.01 can be filtered out of the airstream, however, vapors cannot be filtered
using traditional filters. Grease particulate larger than 10 - 20 is too heavy to remain airborne and will drop out
of the airstream. Most grease filters operate between 1 - 10 .
Cooking Equipment
Another important concept to understand is the variation of emissions given off by different cooking equipment.
A study was done in 1998 by the University of Minnesota for ASHRAE, report 745-RP, which identified the type
and size of grease emitted from various cooking equipment. Different amounts of various sized particles are
emitted from the cooking equipment depending of the type of equipment being used and type of food being
cooked. Appliances that produce a large heat load typically produce a larger amount of emissions. The total
shaded region in Figure 35 shows the mass of emissions vs. particle size for a griddle.
23

Filter Efficiency
Filters can seldomly be given a single meaningful efficiency number. This is because a filter has a different
efficiency for different size particles, different flow rates, and different phase of particles. A filter that is 90%
efficient at removing 5 particles
may only be 75% efficient at Efficiency vs. Particle Size
removing 1 particles. 600 cfm per filter
100
GG
A fractional efficiency curve is a 90
graph that gives the efficiency 80
of a filter over a range of particle GX
Particulate Efficiency
70
sizes. Fractional efficiency curves
60 Water Wash
are created by subjecting a test
filter to a controlled distribution 50
of particles and measuring the 40 Dry Cartridge Filter
quantity of particles at each given 30
size before and after the filter. The 20
Baffle
amount of reduction in particles is

10
used to calculate the efficiency at
each given size. Figure 34 shows 0
5 the particulate efficiency curves for 0.1 1 10 100
Particle Size m
different 20 x 20 filters at 600 cfm
Efficiency Baffle Filter Efficiency Grease-X-Tractor Efficiency Grease Grabber
per filter. Efficiency Water Wash Hood Efficiency Cartridge Filter
Figure 34
Interaction of Cooking and Filtration

The amount of grease particulate removed and the amount of grease particulate exhausted into the ductwork
can be calculated by multiplying the efficiency at each point along the curve by the mass emissions from each
type of cooking equipment. The ratio of particulate matter removed to total particulate matter generated gives
system efficiency for that range of particle sizes for a specific cooking application. It is important to remember
that the graphs and efficiencies shown here are only for grease in the particulate form. There is also a vapor
component of the grease that is being exhausted. Some of the vapor condenses and is removed as particulate
prior to the filter. Some of the vapor condenses in the duct and accumulates on the ductwork and fan. Using
Figure 35 and the new understanding of filter efficiency, it is possible to determine the total amount of grease
removed for the different systems. When cooking hamburger on a gas griddle the baffle filter has a particulate
system efficiency of 33%. When vapor is included the total system efficiency drops to 19%. The Grease-X-
Tractor drops from 77% for particulate system efficiency to total system efficiency of 46%. The Grease
Grabber goes from 99% to 62%.
Types of Filters and Efficiencies

Mass & Efficiency vs. Particle Size
Water Wash Hood Over Griddle with Hamburger
Interpreting the Graph

100 Fractional Efficiency Curve 200
Figure 35 represents the efficiency of a water 90 180

wash hood. Each filter type has a graph similar
80 160
to this. The overall shaded area represents the
amount of grease emissions given off from 70 140
the cooking equipment. The dark shaded area

Mass (mg/m3)
60 120
represents the amount of grease taken out of Grease Removed
the airstream by the filter. The lightly shaded 50 100
area represents the grease particulate that
40 80
escaped past the filter. The ratio of dark shading System Efficiency = 68%
to light shading at a particular particle size is 30 60
represented by the fractional efficiency curve.
20 40
Filters with higher efficiencies will have more
of the total shaded area darkened. This can be 10 20
seen in Figures 35-38. Grease not Removed
0 0
0.1 1 10 100
Particle Size m
Gas Griddle Hamburger Emissions Grease not Removed Efficiency Water Wash Hood
Figure 35
24

Water Wash / Dry Cartridge Hoods

These hoods have the filtration system built into the hood and are 50% efficient at about 6.5 . The point at
which a filter is 50% efficient is called its cut point. This shows that the water wash / dry cartridge hoods are
still dependent on inertial impaction. Their higher efficiencies than the baffle filter are also reflected by a much
higher static pressure. Typical pressure drops for a 9 ft. x 4 ft. hood at 2050 cfm will be 1.1-1.3 in. wg. See
Figure 35. Mass & Efficiency vs. Particle Size
Baffle Filter Over Griddle with Hamburger
Baffle 100 200
The efficiency curve for the 90 180
baffle filter and the cartridge 80 160
filter shows that at 8 its 70 140
Mass (mg/m3)
ability to remove particulate is 60 120
50 100
30%. Baffle filters use inertial
40 80
impaction, which is the System Efficiency = 31%
30 60
principle of the particles
20 40
momentum throwing the
10 20
particle out of the airflow
0 0
as it changes direction, to 0.1 1 10 100
remove grease from the airflow. Typical pressure drops Particle Size m
for a 9 ft. x 4 ft. hood at 2050 cfm will be 0.5-0.6 in. wg. Gas Griddle Hamburger Emissions Grease not Removed Efficiency Baffle Filter 600 cfm 5
See Figure 36. Figure 36
Mass & Efficiency vs. Particle Size
Grease-X-TractorTM Filter Over Griddle with Hamburger
Centrifugal Filter
100 200
The Grease-X-Tractor is 50%
90 180
efficient at 5 . A cut point of 5 80 160
is typical of a centrifugal filter.
70 140
Its efficiency improves rapidly
Mass (mg/m3)
60 120
above 5 and drops below 50 100
5 . The use of centrifugal 40 80
force rather than two- 30
System Efficiency = 73%
60
dimensional impaction allows 20 40
the efficiency to be improved 10 20
without a high penalty in 0 0
static pressure. Airflow 0.1 1 10 100

Particle Size m
enters the filters louvers and is spun in a chamber
Gas Griddle Hamburger Emissions Grease not Removed 600 cfm Efficiency Grease-X-Tractor
until it exits the back of the filter. Grease particles are
Figure 37
thrown from the airflow during its helical path. The velocity of the airflow determines how small of
a particle can be removed. The static pressure is between a baffle filter and a water wash hood.
Typical pressure drops for a 9 ft. x 4 ft. hood at 2050 cfm will be 0.7-0.8 in. wg. See Figure 37.
Multi-Stage Filtration Mass & Efficiency vs. Particle Size

Grease GrabberTM Over Griddle with Hamburger
The Grease Grabber
uses a centrifugal type 100 200
filter as the primary stage 90 180
of filtration along with a 80 160
packed bead bed filter 70 140

System Efficiency = 99%

as the second stage.
Mass (mg/m3)
60 120
Interception is the main 50 100
filtration mechanism which 40 80
works by adsorption of 30 60
grease particles as they 20 40
come in contact with the 10 20
packed bead bed. The 0

0.1 1 10 100
0
Grease Grabber has a cut point at 2 . Its efficiency Particle Size m
increases to near 100% at 7 and drops for particles Gas Griddle Hamburger Emissions Grease not Removed 600 cfm Efficiency Grease Grabber
smaller than 2 . This reduction in the size of particles Figure 38

that can be removed indicates that the Grease Grabber uses a combination of all filtration
mechanisms. The static pressure drop is the highest of the filters evaluated but only slightly higher than water
wash. Typical pressure drops for a 9 ft. x 4 ft. hood at 2050 cfm will be 1.1-1.3 in. wg. See Figure 38.
25

FIRE SUPPRESSION SYSTEMS

UL 300
Every commercial kitchen hood requires a UL 300 listed commercial fire system. In summary, UL 300 involves
heating vegetable shortening or oil to an auto ignition temperature of 685 F or higher. After the oil has auto-
ignited, it must remain in a pre-burn state for 2 minutes with the exception of griddles, which remain in a pre-
burn state for 1 minute. The extinguishing agent is then applied to suppress the fire. If after 20 minutes no fire
has returned, the fire suppression system successfully passes certification.
Wet Chemical
Wet chemical fire suppression systems use a potassium based chemical extinguishing agent. The agent is
discharged over the entire cooking battery and reacts with hot grease to form a blanket of foam in a process
called saponification that seals the hazard depriving the fire of oxygen. The wet chemical system is available in
two types:
Appliance Specific
These systems are designed specifically for appliances and require knowledge of the cooking battery under
the hood. Specific nozzles and fusible links are chosen based on the type of appliance. The systems use
a temperature rated fusible link to hold a scissors link together (Figure 40). When the fusible link melts,
the scissors opens activating the system. This is a dedicated detection system that requires permanent
equipment placement if the equipment is moved or changed, re-piping is necessary.
6
Full Flood
Full flood systems require no prior knowledge of the cooking battery
with the exception of shelves, salamanders, and upright broilers. Full
flood systems have drops evenly spaced across the length, the spacing
is dependent on the manufacturers UL listing. The detection system is
either a pneumatic tube (Figure 41) that runs the full length of the hood,
or fusible link detection with the links evenly spaced along the length
of the hood. The advantage of the full flood system is that cooking
equipment can be moved and changed without having to alter the fire
suppression piping. See Figure 39 for an example of full flood coverage.
Length of Hood
Dual Agent Figure 39
Dual agent fire suppression systems uses both wet chemical and water to suppress the fire. Similar to the other
systems, a wet chemical agent is used to blanket the fire with foam followed by water to cool the hazard. By
cooling the area the chance of a flare-up is reduced. Dual agent fire suppression systems are available both as
appliance specific and full flood, and utilize a fusible link detection system.
Before choosing a type of dual agent fire suppression it is imperative that the water pressure at the jobsite be
verified. The dual agent system requires 33 psi for large systems and continuous piping systems. For branch
piping and average size systems, 22 psi of water pressure will be sufficient. Check with the fire system supplier
to determine the required water pressure for the application.
Water Spray
The Water Spray fire suppression system is an automatic system, designed to protect the cooking equipment,
hoods, ducts, plenums, and filters in facilities designed with wet-pipe sprinkler systems. Once activated, the
system provides a focused continuous water mist until it is manually turned off. Water spray fire suppression
only discharges onto the fire area, not over the entire cooking battery. In 1997, UL removed the listing from the
EA-1 fryer nozzles. Greenheck, with several other manufacturers, has developed the Dual Tech nozzle for use
over fryers. The nozzle has self-contained chemical canisters that discharge on the fryer first, followed by water.
Due to the poor performance of water spray fire protection, many local and state codes prohibit the use of
these types of systems. Thus, check with the local code authority on the job to get approval in writing before
specifying and purchasing a water spray fire suppression system.
26

DECISIONS TO BE MADE WHEN CHOOSING A FIRE SUPPRESSION SYSTEM

Appliance Specific or Full Flood
Choose whether the system is to be designed using a full flood system without knowledge of the cooking
battery (with the exception of shelves, salamanders, or upright broilers) or an appliance specific system.
If appliance specific, standard wet chemical or dual agent
Choose between wet chemical only or a dual agent with wet chemical and water. Be aware that dual agent is
considerably more expensive and requires a water connection.
Complete System or Pre-Pipe Only

Decide whether the hood should include the entire system or only piping drops and nozzles while remaining
components are left for field installation. Some manufacturers and systems may only offer the product as
a complete system. The pre-pipe option allows for concealed, pre-piping of the hood, and the flexibility of
choosing your local fire system distributor to complete your system.
Hood Mounted or Remote

Choose to have the system mounted in a cabinet at the end of the hood or remotely mounted at another
location in the kitchen or utility room. If remote mounted, be advised that there are limitations on the distance
the cabinet can be mounted from the hood.
6
Other considerations that may or may not apply:
Gas Valve If all electric appliances, a valve is not needed. If using gas appliances, a mechanical or electric
shut-off valve must be selected to stop the flow of fuel to the cooking appliances in the event of a fire.
K-Class Fire Extinguisher Most codes require a separate fire extinguisher mounted on the wall of the
kitchen.
Permits License fee required by the local authority sometimes multiple permits are required
municipality as well as state. Check with the local authority having jurisdiction for local requirements.
Testing The authority having jurisdiction observes a system performance test. Usually only a puff or air test
is required. Air is blown through the system to ensure there are no obstructions in the piping.
Sometimes a bag or a dump test is required. Chemical is released through the system as would be in an actual
fire situation and caught in a bag or bucket at each nozzle. The chemical is weighed to make sure the proper
amount has been released. Many times dump tests require additional cost to flush the pipes and nozzles.
Check with the local authority having jurisdiction for local requirements.
Fire System Detectors

Most fire systems use a fusible link (Figure 40) installed in the exhaust plenum above each piece of cooking
equipment. In the event of a fire, the heat will melt the metal link which has a specific melting point ranging from
165 F - 500 F, thus triggering the fire system.
Pneumatic tubing (Figure 41) is another detection device that can be used in both appliance specific and full
flood systems. The tubing runs the entire length of the hood and in the event of a fire, the tube will melt at
435F releasing the pressure in the line triggering the fire system.
Fusible Link Pneumatic Tubing
Figure 41
Figure 40
27

Below is an example of a typical fire suppression system in a hood
Control Mechanism: An assembly

that responds to and controls the
actuation cartridge, manual pull station,
gas valve, cylinder assembly, and
detectors. The assembly is made of
Nozzle: A device used to deliver a rugged mechanical components.
specific quantity, flow, and discharge
pattern of fire suppression agent. Microswitches: Dry contacts are located
Either appliance specific or full flood. in the release mechanism, set to trip
with the fire system. Switches are either
normally open (NO) or normally closed
(NC) contacts that can perform a variety
of tasks. For example, wiring a NC
contact in series with a supply fan switch
will turn off the fan in a fire and powering
a NO contact wired to the exhaust fan
starter will turn on the exhaust fan in
a fire. The switches may also be used
with a building fire alarm, shunt trip, and
electric gas valve shut off.
6
Agent Cylinder: Pressurized tank
with valve assembly containing wet
chemical restaurant fire suppression
agent and expellent.
Detector: A fusible link or pneumatic

tube that will automatically actuate
the fire suppression system at a
predetermined temperature. Located
behind the filter bank.
Figure 42
Gas Valve: A mechanical or electrical
Remote Pull Station: A device that
valve used to shut off the supply of
provides manual activation of the system
gas to the appliances when the fire
from a remote location. Located in the
suppression system discharges. Such
path of egress 42 to 48 inches above the
devices are required by NFPA96
finished floor.
and are to be listed with system
components. Gas valves must be
manually reset.
Exhaust Duct Fire Dampers
The primary purpose of the damper is a secondary back-up to the fire suppression system. If that system fails
and allows enough heat to escape into the exhaust duct, the fire damper will close and in some cases shut
down the exhaust fan. The most common fire damper has a fusible link actuator.
Fire dampers in the exhaust duct are not required in most areas. However, a few local code authorities may
require them, so be sure to look into the requirements in the area of construction.
Supply Duct Fire Damper
Like the exhaust damper, the supply dampers offer protection from a spreading fire. Many times, when the fire
suppression system is activated, power is cut to the supply fan to prevent feeding the fire with forced oxygen.
Using a fusible link fire damper to close off the supply duct can reduce the threat of greater fire damage. Again,
few code authorities require fire dampers and in many cases they may not be permitted.
28

ENERGY MANAGEMENT SYSTEMS

Variable Volume
Would you buy a car without a throttle? Not likely. So why buy a kitchen ventilation system without a means
to vary its exhaust and supply airflow to meet the demands of the kitchen? Today, society is becoming more
concerned with energy conservation and depleting natural resources. Twenty-five percent of energy costs in a
food service operation are consumed by conditioning outside air. Driving such costs is the fact that kitchens
can have twenty or more air changes per hour. Installing a variable volume system will allow for the exhaust and
supply units to ramp up and down depending on the cooking load which will generate the best efficiency the
system is capable of. There are four types of variable volume systems ranging from a manual, simplistic set-up
to an advanced control system with multiple sensors.
Varying both the exhaust and the supply will vary the amount of air that needs to be conditioned. In some
cases, a variable system can reduce the costs associated with conditioning make-up air by up to 50%. A cost
analysis as shown in Figure 44 can be done to determine how long before a system will pay for itself.
Manual system with a single-phase 2-speed motor (high or low)

No temperature sensor
Low speed (exhaust and supply fan)
High speed (exhaust and supply fan)
100% override to high speed
Standard motor starters with 2-speed fans (single-phase)
The manual system uses a two-speed fan with no input sensors to vary exhaust and supply rate. The person
using the system determines the two settings (high or low). This system is the lowest cost of all variable volume
systems. To design this system select a two-speed exhaust and two-speed supply fan motor. A two-speed
switch will need to be mounted on the hood for easy access. Some jurisdictions may not allow this type of
system so check with your local AHJ before specifying. 7
Automated system with a single-phase 2-speed motor (high or low)

Temperature sensor in the duct collar as input device
Low speed (exhaust and supply fan)
High speed (exhaust and supply fan)
Fire system warning alarm tripped at a set temperature
Fire system activated which also turns off supply fan
Standard motor starters with 2-speed fans (single-phase)
The automated system also uses a two-speed motor to vary exhaust and supply rate, however, a temperature
sensor in the duct collar determines what rate the fan is running. When the cooking equipment generates
enough heat, the fan will ramp up automatically from low to high or can be manually overridden to high speed.
To design this system select a two-speed exhaust and two-speed supply fan motor. This option will include a
duct mounted temperature sensor, controller, and a three position switch.
Control System for 3-phase motors with variable speed (temperature sensors)
Exhaust and supply speeds vary with the temperature
Variable frequency drives (exhaust and supply)
The control system varies the frequency of the motor drives according to the temperature seen in the duct
collar. Instead of high or low, this system will run at the optimum performance. This option will include a duct
mounted temperature sensor, I/O processor, frequency motor drives, and a keypad.
29

Advanced Control System (temperature and optic sensors)

Exhaust and supply speeds vary with the temperature
Infrared sensor in capture area (for cooking surges)
Variable Frequency Drives (VFD) ramp to high with smoke density increase
Variable frequency drives (exhaust and supply)
The advanced control system varies the frequency of the motor drives according to the temperature seen in the
duct collar, and it uses a infrared sensor to detect smoke density. Once the infrared beam is broken, caused by
a surge in the cooking effluent, the system will ramp to 100% instantly for a set period of time. The system will
return to the speed at which the temperature dictates when the smoke has been removed. This system can be
overridden to 100% and can be linked to the fire system.
Advanced Variable Volume System

1. I/O Processor: Controls the lights, fans, and up to four hoods. It communicates to the electronic motor
starters (VFDs) and can be manipulated using the keypad.
2. Electronic Motor Starter (VFD): Receives a start/stop command and a 4-20ma signal from the I/O
processor. It varies the fan motor speed between a minimum and
maximum setting.
3. Keypad: Provides daily operation functions and setup features.
4. Temperature Sensor: Located in the duct collar behind
the filters, it monitors the duct temperature. A signal
is then transmitted to the I/O processor in order
7 to vary the fan speed in proportion to the 2
actual heat load. 1
3
5. Optic Sensors: Monitor when
actual cooking is taking place. After
a 7% reduction is detected a signal
is sent to the I/O processor to bring 4 5
the fan motor to full speed until all
the effluent is exhausted.
5
Figure 43
Payback Analysis
CFM Reduction: Typically ranges from 10% to 50% of design volume
Hood operating hours: Typically ranges from 12-24 hours per day or 4,380-8,760 hours per year
Average energy costs: $2 per cfm/year can be used for estimating conditioning make-up air costs
Initial variable system cost: $3,500
Without Variable Volume With Variable Volume

Wall Canopy Hood 15 L x 5 W x 2 H (ft.) Wall Canopy Hood 15 L x 5 W x 2 H (ft.)
Design exhaust volume 5000 cfm Design exhaust volume 5000 cfm
CFM reduction None CFM reduction 2500
Hood operating hours per year 6750 hours Hood operating hours per year 6750 hours
Average climate and energy costs $2/cfm/year Average climate and energy costs $2/cfm/year
Est. total operating cost/year $7500 Est. total operating cost/year $3750
Annual savings $3750
Payback Period (initial cost/annual savings) 0.9 years
Figure 44
30

UNIT SELECTION: EXHAUST FAN SELECTION

Exhaust fans are an integral component of commercial kitchen ventilation. When the wrong fan is chosen,
the system can have inefficient performance and could lead to premature fan failure. These fans must be
able to withstand heat and grease laden air and are made differently than an ordinary fan. Fans in grease
environments must carry the UL 762 label, which rates them for grease and heat applications. The fan must
overcome the losses of the system and be sized to move the correct amount of air. The fan wheel best suited
for grease applications while still maintaining air movement at higher static pressures is a centrifugal backward
inclined wheel. Also, centrifugal wheels have endurance to withstand grease loading. The following fans use a
centrifugal wheel all capable of static pressures up to 5 in. wg.
TYPES OF FANS
Upblast
Upblast fans are the most common type of kitchen exhaust fan. They use a centrifugal
backward inclined fan wheel, are either direct drive or belt driven with an isolated
motor, and can be roof or sidewall mounted. The belt driven units have adjustable
pulleys for final system balancing. Be sure to check the current load (amps) on the
fan motor after a change has been made. Small increases in fan speed results in large
power increases required by the motor. Grease drains/traps should be used on the
fan to collect grease that has passed through the filtration system and may cause
roof damage. A vented curb may be required in heat applications such as kitchen
ventilation. Hinged curb cap and cleanout ports allow easy access to the inside of the fan and duct.
Inline
Inline exhaust fans use a centrifugal backward inclined fan wheel and are mounted
as part of the ductwork, usually inside the building. Access panels are located on
the housing allowing disassembly of the fan without removal from the ductwork.
These fans are best suited for applications where mounting a fan on the exterior
of the building is not possible. Examples would be a high-rise building where
penetrating multiple floors with ductwork would not be feasible or a building where
a fan would detract from its visual appearance. Inline grease fans have an isolated
motor, adjustable pulleys, and two grease drain plugs with the capability of being
mounted horizontally or vertically. 8
Utility
Utility fans offer a variety of discharge positions and can be mounted inside or
outside of the building, offering flexibility with respect to duct design. Although utility
fans use a centrifugal backward inclined type wheel, the airflow pattern is changed
such that the air is turned 90 as it passes through the fan. This must be considered
when designing the ductwork layout. An isolated motor compartment and adjustable
pulleys offer flexible speed adjustment for final system balancing, but check the
current load (amps) on the motor after each adjustment.
Fan Selection
A fan should be selected based upon a variety of criteria. First, decide which type of fan is best suited for the
application. Next, determine airflow requirements (see determining exhaust rate) and system static pressure
(see ductwork and pressure loss). Third, consider the fan sound level. For example, for two fans that produce
the same airflow rate, the fan with the larger fan wheel will be running at a lower RPM, thus producing less
sound. A fans sound level at various operating points can be obtained from the fan manufacturer and are given
in either decibels or sones. Choose the appropriate voltage and phase for the power going to the motor.
Each fan has a set of fan curves based on airflow, system resistance, motor power, and fan speed. It is crucial
to choose a fan within the limits given by the fan manufacturer on the fan curves. The curve that represents
system resistance begins at the origin and has an increasing slope on the fan performance graph. The curve
that begins at a higher static pressure at zero airflow and tapers to zero pressure with increasing airflow is the
fan performance curve. This is a line of constant fan RPM. To find the correct fan, operating points must fall on
the fan performance curve to the right of the system resistance curve.
31

SAMPLE FAN SELECTION

Given the following information, Figure 45 illustrates the properties of two fans that meet the criteria. However,
it has yet to be determined which fan is better for this application. Figure 46 will aid in that process.
Required Specifications:
1. Upblast Fan
2. 2500 cfm of airflow
3. 0.25 in. wg static pressure
Fan Manufacturer Data

Tip Operating Motor Opening Opening
Relative Volume Fan OV Weight
Model Speed Power Size Width Length Baffle dBA Sones
Cost (cfm) RPM (ft./min) (lbs.)
(ft./min) (hp) (hp) (in.) (in.)
1 1.19 2500 1260 6103.0 856 .88 1 20.5 20.5 125 No 66 14.7
2 1.35 2500 838 5375 665 .91 1 26.5 26.5 174 No 63 12.7
Figure 45
Analysis and Selection:
Once airflow and static pressure have been determined from the hood calculations, this data can be entered
into the manufacturers fan selection guide. Figure 45 represents two possible fans to select from. Usually
more fans are available to choose from, but only two are represented to simplify this example. From the
manufacturers data, choose a fan based on these categories. Relative cost: a lower relative cost is always a
better choice. Operating power vs. motor size: make sure the operating power does not exceed the size of the
motor. Sones or decibels: used to measure the sound of the fan while operating. A lower sound level (lower
number) is usually desirable. Tip speed or Fan RPM: represents how fast the fan is turning. A slower turning fan
wheel is usually quieter. The volume (CFM) will be set where specified.
More importantly, pick a fan based on the fan curves using Figures 46. Curve A represents the system
resistance curve. Think of this curve as a boundary. A fan will be unstable while operating to the left of this
curve. Curve B represents where the fan will operate given the operating conditions. Curve C is the fan
performance curve at a given RPM. Where curve B and C intersect is the operating point and any fluctuation in
the system will cause the fan to vary its operating point along Curve C. For example, if static pressure increases
8 in Model 1, Curve B will shift towards Curve A. That is why it is important to select Model 1 over Model 2.
Fan Model 1 has room to account for system variances where Model 2 can only see a small increase in static
pressure before the fan becomes unstable. It is also beneficial to choose a fan operating on a greater Curve C
slope. Model 1 operates on a greater Curve C slope. Model 1 can see a greater static pressure increase than
Model 2 before going unstable. The dashed line represents brake horsepower.
2.5 1.0 3.0 1.2
2.5 1.0
2.0 0.8
Curve A
2.0 Curve A 0.8
Static Pressure (in. wg)
Static Pressure (in. wg)
1.5 0.6
Curve B
Power (hp)
Power (hp)
1.5 Curve B 0.6
1.0 0.4
1.0 0.4
Curve C Curve C
0.5 0.2
0.5 0.2
0.0 0.0 0.0 0.0

0 500 1000 1500 2000 2500 3000 3500 4000 0 500 1000 1500 2000 2500 3000 3500 4000 4500 5000 5500
Volume (CFM) Centrifugal Backward Inclined Volume (CFM) Figure 46
Model 1 Model 2
32

UNIT SELECTION: MAKE-UP AIR SELECTION

The purpose of make-up air, supply air, and several ways to introduce it were thoroughly discussed in an
earlier section of this guide. There are several types of make-up air units (MUA) used to bring supply air into the
building that will be discussed in this section.
Types of Make-Up Air

Untempered The unit introduces outside air directly into the
building without heating or cooling it. These units have a low
up-front cost, use less energy to operate, and are often ideal for
tempered climates that remain comfortable most of the year.
Heating
Direct Gas The most common units, especially in the northern half of the United States, are the direct gas-
fired units. These units provide outside air that is usually untempered in the summer months and heated in the
fall, winter, and spring months. They have an operating efficiency of nearly 100% because the flame is directly
in the airstream. Some efficiency is lost in the combustion process. A temperature sensor is set in the unit to
regulate the heating cycle. Direct gas-fired units move the air directly over a burner to obtain the desired leaving
air temperature. A unit that is running too slowly is likely to introduce unwanted by-products into the building
airstream.
Fortunately, many manufacturers have the ability to operate their units at 70-50% of the total airflow. A
modulating damper at the inlet maintains a minimum airflow velocity of 3000 fpm across the burner. It is
important to verify the heat and airflow turndown with the manufacturer to prevent costly redesigns.
Indirect Gas Similar to direct gas-fired, indirect gas-fired units also heat the air when needed or otherwise
bring in untempered outdoor air during warm months. This process uses a heat exchanger which is 80%
efficient. Gas is fired through a clamshell or S-tube heat exchanger. Heat is then transferred to the air as it
passes over the clamshell or tubes while combustion by-products are vented to the outdoors.
Steam Coil Air reaches its leaving temperature by flowing over steam-heated radiator coils. Steam from a
boiler system can be tied into a series of coils in a make-up air unit. This allows the use of steam in heating air
during cold periods.
8
Hot Water Hot water can be used similar to a steam coil but is uncommon in kitchen applications.
Electric Heating Electric-heating coils can be placed in a heater control cabinet on a make-up air unit to
provide heat during cooler periods of the year. However, electric heat can be costly.
Cooling
Direct Expansion This method of cooling utilizes refrigerant gas in a cooling coil. Air is cooled as it travels
across the coil. This method is commonly used with direct gas-fired and indirect gas-fired units when both
heating and cooling is desired.
Evaporative Cooling Evaporative cooling is inexpensive and works well in areas that are hot and dry. The
hot, dry air is passed through a moistened media and cooled using the principle of evaporation. Heat is needed
to cause evaporation, thus heat is pulled from the hot air passing over the media. This is an easy addition to
any make-up air unit to provide inexpensive and efficient cooling.
Chilled Water Coil Just the opposite of the hot water coil, chilled water runs through a set of coils cooling
the air as it passes over them. An easy and relatively inexpensive option if already using chilled water cooling to
condition a building.
In many cases, heating is required more often than both heating and cooling. Additionally, a building may have
an air conditioning system already in place that can supply enough cool air to the kitchen during warm days
eliminating the need for cooling. However, heating and cooling options can be combined into one make-up air
unit. It is best to consult the manufacturer for a full list of heating and cooling options.
33

Selecting and Customizing

The 3 steps to selecting a base make-up air unit include:
1. Determine required tempering options. If required, decide which type of heating and/or cooling.
2. Determine required supply airflow.
3. Determine external static pressure.
4. Select the proper motor voltage for the application.
There are many different options to accessorize the unit, but the three steps above will aid in selecting the
proper base model. Two of the most common accessories are filter choices and combination curbs. Different
manufacturers offer a choice of filter type to be used on the inlet of the make-up air unit. Consider efficiency, cost,
durability, and the ability to clean when choosing the proper filter for an application. It is usually wise to consider
a combination curb if possible when selecting make-up air unit ducts. Combination curbs offer the benefit of
requiring only one roof penetration for the supply and exhaust ducts. In this case, it is important to ensure enough
roof space such that the inlet of the make-up air unit is able to be mounted 10 ft. from the exhaust fan outlet
per NFPA 96 standards. Figure 47 shows an example of a typical commercial kitchen make-up air unit given the
following information.
Required Specifications:
1. Direct gas-fired make-up air unit
2. 2000 cfm of airflow
3. 0.25 in. wg static pressure (external)
Make-Up Air Manufacturer Data

Motor Heat Htg. Htg.
Volume Ext. SP Total SP Fan Operating
Model Size LAT Input Output dBA Sones
(cfm) (in. wg) (in. wg) RPM Power (hp)
(hp) (F) (MBH) (MBH)
1 2000 .25 .989 1214 .89 1 70 208.3 191.7 67 14.7
2 2000 .25 .912 786 .55 .75 70 208.3 191.7 63 11.8
Figure 47
Make-Up Air units must be selected based on the power of the motor, the fan speed, static pressure, sound
level, and fan performance curves (Figure 48 ). Volume and static pressure are determined from the system
and drive fan selection. Make sure the motor operating power does not exceed the motor size. Choose a fan
8 that will be quiet (lower sones or decibels), but above all, be sure to look at the fan curves. Curve B must fall
to the right of Curve A, otherwise instability will occur. Curve A represents the boundary for the fan, Curve B
shows where the fan is operating given the operating conditions, and Curve C represents fan performance at a
particular fan speed. Choose a fan where Curve B falls far to the right of Curve A (Model 1). Curve B for Model2
falls too close to the fan boundary (Curve A), thus a system variation may cause the fan to become unstable.
The dashed line represents fan brake horsepower. These curves differ from the exhaust fans (Figures48)
because a forward inclined fan wheel is used for make-up air units.
1.6 4.0 1.2 3.0
Curve A
1.4 3.5
Curve A 1.0 2.5
1.2 3.0
Static Pressure (in. wg.)
Static Pressure (in. wg.)
Curve B 0.8 2.0

1.0 2.5 Curve B
Power (hp)
Power (hp)
0.8 2.0 0.6 1.5
0.6 1.5
0.4 1.0
0.4 1.0 Curve C

Curve C
0.2 0.5
0.2 0.5
0.0 0.0 0.0 0.0

0 500 1000 1500 2000 2500 3000 3500 4000 0 500 1000 1500 2000 2500 3000 3500 4000 4500 5000 5500
Volume (CFM) Volume (CFM) Figure 48
Model 1 Forward Curved
Model 2
34

DUCTWORK AND PRESSURE LOSSES

General Requirements
Commercial kitchen exhaust ductwork for a TYPE I kitchen hood is much different from regular building
ductwork. This ductwork carries hot, grease laden air out of the building. For this reason, these types of ducts
are subject to strict standards through NFPA 96. Some general guidelines are as follows:
Use 16 gauge carbon steel or 18 gauge stainless steel (minimum thickness)
All joints and seams to be fully-welded and liquid tight
Ductwork shall lead directly to the building exterior
Follow clearance to combustibles (see Glossary on page 48)
Minimum airflow of 500 fpm through ductwork
Ductwork shall not be interconnected with any other type of building ductwork
To prevent accumulation of grease in horizontal ductwork, cleanout ports are required every 20 feet, and the
duct should slope towards the hood 0.25 inches every foot for duct runs under 75 feet. Runs greater than this
require a slope of 1 inch per foot.
Note: These are only a few of the requirements; NFPA 96 and local codes should be consulted before duct
design. Type II kitchen hoods use regular ductwork and do not follow these guidelines.
Design
A consideration when designing ductwork is finding the optimum flow rate through the duct. This is done to
reduce grease particles from settling in the ductwork. Hood exhaust flow rate (cfm) should be known from
the hood selection process, therefore duct size can be calculated. Choose a duct velocity between 1000
and 2000fpm and use Eq. 1-3 to determine duct areas and velocities. Duct velocities above 2000 fpm create
unwanted noise and duct sizes are too large for velocities below 1000 fpm.
Eq. 1
Eq. 2
Eq. 3
Duct Pressure Loss

The largest consideration in duct design is pressure loss. Pressure loss through the hood, filters, and duct
collars are determined experimentally and given by the hood manufacturer. Pressure loss for straight 9
galvanized duct runs with a velocity of 1500 fpm and an area of 1.5 sq. ft. may be assumed to be
0.0019in.wg per foot of duct. If further accuracy is desired, consult ASHRAE Handbooks. Figure 50 and 51
list pressure losses through expansions and contractions, while Figure 52 through 54 list pressure losses for
various types of elbows and joints. Round elbows should always
be used in place of mitered joints to reduce pressure loss. Total
system pressure loss can be obtained by adding all losses in
the system. Note, there may be more than one hood system per
exhaust fan. Also note, standard air conditions were assumed for
all pressure calculations.
System Effects
System effects are losses that occur due to the design of duct
systems. There is no good way to calculate the pressure loss
associated with this phenomenon, but there are ways to prevent
it. One of the largest contributors to system effects is an elbow
just before termination into the exhaust fan. This elbow creates Avoid direction
turbulence at the fan, causing fan performance to suffer. See changes like this Figure 49
near inlets and
Figure 49. A minimum distance of three fan wheel diameters outlets.
must be between the bend and the fan inlet.
35

Pressure Loss of Duct Components

To determine pressure loss in a duct system, the pressure losses in each part of the duct must be known.
This section contains the pressure losses (in. wg) for a few common types of ductwork joints and connections.
Most joints must be sized in order to achieve an accurate pressure loss. A simple area ratio, angle of a bend,
or radius of a curve must be determined in order to calculate pressure loss. Use the dimensions of the figures
to determine pressure loss from the tables. These Figures assume a duct velocity of 1500 fpm. Pressure loss
changes with duct velocity, therefore, Eq. 2 can be used to adjust the pressure loss according to the actual
duct velocity. Determine the pressure loss from the table at 1500 fpm and insert the new velocity into the
equation. See duct example on page 38.
Eq. 4
Expansion and Contraction joints are used to change the duct velocity by increasing or decreasing the duct
size. To determine pressure loss, find the area of the duct on both sides of the joint, then find the ratio of the
areas. Determine the angle of the transition, then use the table to find the pressure loss.
A2
Expansion Loss (in. wg) @ 1500 feet per min

A2/A1 16 20 30 45 60 90 120 180

A1
2 0.0253 0.0309 0.0351 0.0407 0.0435 0.0449 0.0463 0.0421
4 0.0505 0.0603 0.0702 0.0786 0.0856 0.0884 0.0884 0.0884 Gradual Expansion
6 0.0589 0.0659 0.0814 0.0954 0.1010 0.1066 0.1066 0.1052 A2
10 0.0589 0.0687 0.0828 0.0982 0.1122 0.1221 0.1193 0.1207
A1
Duct Expansions
180 Expansion
Figure 50
9
Contraction Loss (in. wg) @ 1500 feet per min A1

A2/A1 10 15-40 50-60 90 120 150 180
2 0.0070 0.0070 0.0600 0.0168 0.0253 0.0337 0.0365
A2
4 0.0070 0.0056 0.0700 0.0239 0.0379 0.0491 0.0575
Gradual Contraction
6 0.0070 0.0056 0.0700 0.0253 0.0393 0.0505 0.0589
10 0.0070 0.0070 0.0800 0.0267 0.0407 0.0519 0.0603 A1
Duct Contractions A2
180 Contraction
Figure 51
36

The 90 elbow is a very common type of joint in duct systems.

Determine the dimensions of the duct and the radius of the
bend. Two ratios must be obtained, radius over depth (R/D) and
the aspect ratio, width over depth (W/D). Use Figure 52 along
with the ratios obtained to determine pressure loss. Joints with
no radius are called Miter Joints.
W
Elbow Losses (in. wg) @ 1500 feet per min R
Aspect Ratio (W/D)

D
R/D 0.25 0.50 1.00 2.00 3.00 4.00
Duct Elbow
Miter 0.2105 0.1852 0.1613 0.1459 0.1291 0.1207 (90 round)
0.5 0.1908 0.1698 0.1473 0.1333 0.1179 0.1108

1 0.0631 0.0393 0.0295 0.0295 0.0281 0.0267
1.5 0.0393 0.0253 0.0182 0.0182 0.0168 0.0168 W
2 0.0337 0.0210 0.0154 0.0154 0.0140 0.0140

3 0.0337 0.0210 0.0154 0.0154 0.0140 0.0140 D Figure 52
Use Figure 52 for dimensions. Duct Elbow (Miter)
Pressure Loss in a Y-Type Connection (in. wg)

Qa/Qc or Qb/Qc
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1
15 -0.3718 -0.2717 -0.1859 -0.1101 -0.0429 0.0143 0.0586 0.0958 0.1216 0.1387 0.1430
30 -0.3003 -0.2145 -0.1430 -0.0758 -0.0143 0.0400 0.0987 0.1301 0.1573 0.2002 0.2288
45 -0.1859 -0.1330 -0.0787 -0.0229 0.0286 0.0801 0.1316 0.1802 0.2288 0.2860 0.3289
Q1
A1
A Y-Type connection is used to bring two ducts into one. It is
often used to combine two hood systems or two duct collars
to one duct branch. First, determine the flow rate of the two
branches Q1 and Q2 (cfm). Add the two to get Q3. Divide
Q2
Q1 by Q3 to obtain a ratio. Then determine the angle of the
branches. Select a pressure loss from the table using the ratio A2 Q3
and the angle of the branches. A3 9
Figure 53
Pressure Loss in a Tee-Type connection (in. wg)

Qb/Qc
Vc 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
<1200 -0.1052 -0.0744 -0.0042 0.0463 0.1445 0.1543 0.3016 0.4111 0.5865 0.6706
>1200 -0.0968 -0.0295 0.0323 0.0940 0.1642 0.2329 0.3746 0.4714 0.5514 0.7197
Ac
A tee-type connection is for ducts running into other Qc
ducts. Such a connection could be made between Vc
two hoods or for hoods with multiple duct collars. Vc

represents the velocity of the combined airstreams in fpm.
Qb represents the airflow connecting to the main duct run,
and Qc represents the combined airflow in the main duct Ab
Qs
run after the airflows have combined. Qb
As
Note: Assumes Ab/Ac=0.5 and As/Ac=1 Figure 54
37

Exhaust Duct Pressure Loss Example

Duct System Key
Hood: 3000 cfm, Ps=0.55 in. wg
G
R = 24 in. A 10 x 12 Duct Collar
E D
B 10 x 12 Duct Collar
F = 180o
C Y-Type Connection
C D 90 Elbow (Miter)
E 180 Expansion
A B
= 45
o
F 90 Elbow
G Fan Inlet
Total length of ductwork = 40 ft
38

Reference Figure 53
Reference Figure 52
Reference Figure 50
Reference Figure 52
39

UTILITY DISTRIBUTION SYSTEMS

Utility Distribution System
A Utility Distribution System (UDS) is a pre-engineered delivery system for the cooking equipments utilities.
It eliminates custom designed contractor built walls to bring the utilities to the cooking appliances. To build a
contractor wall, engineers and consultants have to work together to design the utilities into the wall dependent
on the cooking line-up. Plumbing, electrical and general contractors all have to work together to install the utility
wall. Custom built utility walls are built for a specific cooking line-up and require hours of coordination to be
built in the field. If that line-up changes, the electrical and plumbing have to be changed to accommodate for
the new line-up.
Greenhecks FlexConnect UDS provides 34 inch hot and cold water drops every 24 inches and alternating
3
4inch and 114 inch gas drops every 12 inches. The owner might not need all of these drops immediately, but
if changes to the cooking line are made due to menu or staff preferences, FlexConnect has the extra utility
drops designed into the system. This built-in flexibility allows equipment changes as needed throughout the
restaurants life without costly re-piping charges. Equipment can be moved as needed, anytime, anywhere
without the headache. With a contractor built wall, changes to the cooking line become cost prohibitive and
difficult with wall penetrations and multiple trade involvement. Disconnects and outlets allow the cooking
equipment to be easily moved for cleanup and inspections. Convenience duplex outlets are placed in every
riser providing the flexibility to use other electrical equipment. Greenhecks UDS is manufactured of 16 gauge
304stainless steel to provide superior strength. With a contractor built wall, outlets are often inaccessible,
and utility outlets are difficult to clean around often trapping dirt and grease. Contractor built walls are built of
drywall and wood studs which hold moisture and may cause health risks in the kitchen.
Incoming services are brought in through the two vertical risers, either dropping from the ceiling or extending
up through the floor. Each service has its own compartment within the unit. Water and gas services can be
plumbed in the riser with main service shut-off valves that allow one final connection in the field. Mechanical
or electrical emergency shut off valves can also be installed for the gas service. Depending on the cooking
equipment, looped gas can be used if the unit is longer than 20 feet.
A UDS is classified as a kitchen appliance with a 7 year depreciation life. A contractor built wall has a
depreciation life of 31 years. When the customers lease has ended, a UDS can be removed from the premises
for use in another location. A contractor built wall is a leasehold improvement. If a move is made to a new
location, another wall must be built. UDS systems have been pre-tested and approved as a code compliant
appliance, thus installation and inspection are quickly completed.
5 UDS FEATURES
1. Utility Chase
Gas Drop 2. Utility Riser
3. Removable Panels
Hot or Cold Water Drop
4. Bumper Guards
10 5. Riser Collar
1 6. Support Pedestal
7. Pipe Manifolds
9 2 3
8. Pipe Stub Outs
7 9. Hood Light/Fan
Switches
8 10. Covered
4 Convenience Outlet
11
11. Receptacle
6
Figure 55 Mounting Plate
(Underneath)
10
40

Greenhecks FlexConnect UDS is available in four different options; base unit, receptacle only (Electrical
option 1), a complete wiring (Electrical option 2), and custom units. FlexConnect base and optional equipment
packages allow for fast lead times and lower prices while custom units can be designed to meet any need.
FlexConnect Design Options
1. Base Unit This unit includes plumbing for gas and water service. No electrical package, but unit can be
field wired by the electrical contractor. To design this system the following must be provided: Desired UDS
length, hood hanging height, and if plumbing accessories are required, provide appliance requirements (gas
and water ball valve sizes).
2. Electrical Option 1 Base unit with receptacles every 12 inches along the bottom of chase. They are
sized to the cooking equipment but are not wired. Field wiring is required by electrical contractor. To
design this system the following must be provided: Desired UDS length, hood hanging height, appliance
requirements (gas and water ball valve sizes, voltage, amps, phase).
3. Electrical Option 2 Base unit with receptacles fully wired to either a panelboard or point of use electrical
system. To design this system the following must be provided: Desired UDS length, hood hanging height,
appliance requirements and location (gas and water ball valve sizes, voltage, amps, phase).
Optional equipment for FlexConnect units:

Ball valves for plumbing Hoses and quick disconnects
Gas restraining devices Pressure gauges
Cord and plug set Mechanical gas valve
Main and fire disconnect breakers Superswivel for gas hoses
MAIN SERVICE DISCONNECT

STATION
CAUTION!
Switch both of the disconnects to OFF positions before
servicing this or any electrical system within this
Utility Distribution System. After servicing switch the
disconnects to ON position to reactivate Electrical service
Main Service
Disconnect Switch
POSITION LABEL MAIN 120/208/3ph.
DISCONNECT SWITCH Fire Protection

Disconnect Switch
ACCESS PANEL(S) 1
FIRE SYSTEM 2.
3.
4.
6 6 7
DISCONNECT SWITCH 5.
6.
7.
8.
9.
10.
11.
VERTICAL 12.
13.
14.
CABLE BUSS SYSTEM 15.

16.
SINGLE LINE 17.

18.
19.
BREAKER PANEL 20.

21.
22.
23.
24.
VENTILATOR
FAN/LIGHT SWITCHES
BLANK PLATE(S)
FOR OTHER CONTROLS
20 AMP 120V
RECEPTACLE
BOTH ENDS
UNDERSIDE OF CHASE
RECEPTACLE PLATES
Elevation view of typical FlexConnect system with panelboard

SERVICE RISER(S)
MAIN BREAKER(S)/CONTROLS
POSITION LABEL LOCATED IN ONE RISER END
HORIZONTAL CHASE
120/1ph 20 AMP.
LABELED
BREAKER PLATE
4 5
120/1ph 20 AMP.
6 7
120/1ph 20 AMP.
10
HORIZONTAL ACCESS PANEL(S)

CABLE BUSS SYSTEM
UNDERSIDE OF CHASE
RECEPTACLE PLATES
Elevation view of typical FlexConnect system with point of use breakers
41

DESIGN CONSIDERATIONS
When designing a kitchen ventilation system, there are a number of ways to enhance hood performance. Even
though many of these considerations are not required, it is still a good idea to make sure the system being
designed meets these considerations.
1 & 2. Overhang Requirements Increasing overhang increases hood performance

A minimum overhang of 6 inches is required by code Add a free foot area (See page 11)
Increase the overhang for heavy duty cooking Insufficient overhang results in poor capture and
appliances additional heat gains in the kitchen
Recommended Overhang
(Units in Inches)
Front Sides Back
Combi Oven 18 6 -
Overhang
Dishwasher 18-24 6 18
Equipment Under
12 6 -
Wall Canopy
Equipment Under
12 12 12
3. Dishwasher Overhang Single Island
12 inches minimum overhang on sides with doors Equipment Under
12 12 -
Spilling may occur when dishwasher door is opened Double Island
18 inches is recommended to minimize spillage
11
4. Hood Hanging Height Affects Capture 5. Extraneous Air Currents can have enough force
and Containment: and velocity to push the contaminated air out
6 ft. 6 in. (78 inches) recommended from under the hood:
7 ft. 0 in. (84 inches) allowed but requires more Keep air currents to a minimum. NO fans for
overhang or more exhaust airflow spot cooling.
Higher hanging heights may create problems
42

6. Cross Drafts 7. Cooking Equipment Extensions

The use of portable fans to improve Extensions or deflectors can dramatically
employee comfort should be avoided improve capture and containment
Works especially well on island configurations
8. End Skirts 9. Full End Skirts Mini Skirts

End skirts are strongly recommended Installed on a well Installed on a well
Enhance capture and containment balanced system can balanced system
Reduces the effect of cross-drafts and reduce exhaust airflow can reduce
equipment surges up to 10%. exhaust airflow
Full end skirts reduce overhang requirements up to 8%.
and required exhaust airflow
30
24
11
10. Hood Volume: 24 inches vs. 30 inches 11. Internal Supply Plenum vs. Exhaust Only
30 inches provides a larger capture tank Exhaust only has a larger capture tank for
for surges surges
Most important over char-broilers Use exhaust only with external supply plenums
Most important over char-broilers
43

12. Open Doorways 13. Utilizing Endskirts in Doorways

Cause capture problems in the hood due Installing mini or full end skirts can reduce
to cross drafts the effects of the cross drafts caused by
open doorways
14. Door Swing Direction 15. Partition Walls

Moving hinges to the opposite side of the Adding at partition between the door and the
door may be a simple and economic way to hood can improve hood capture
improve hood capture
Transfer
Fan
11
16. Even Supply Air Distribution 17. Uneven Supply Air Distribution
Supplying air equally from all sides of the As illustrated, uneven supply air will induce
hood will enable efficient capture and spilling
containment
44

B B
A A
C C
18. Even Supply Air 19. Hoods Facing Each Other (avoid if possible)
Bringing in supply air evenly on all sides If situation A occurs, use perforation in face
of the hoods will enable capture and Use B with perforation, no 4-way diffusers
containment at lower airflow Along with B, use C (back supply plenum)
20. Drive-Thru/Pass-Thru 21. 4-Way Diffusers (#1 Design Problem)

Supplying sufficient make-up air will Locate 4-way diffusers at a minimum of
eliminate air currents through pass-thru 10ft. from hood
and drive-thru windows. Perforated low throw or 3-ways will reduce
Keep airflow from pass-thru and drive-thru capture problems
windows at 50 fpm maximum
Top View of Dining Room
800 400
150
100 50 100 150
11
Hood Perforated
Ceiling Diffuser
22. 4-Way and Throw Distance 23. Japanese Steak House (Show Cooking)
Keep the airflow below 75 fpm at the hood, Hoods located in dining room, not in kitchen
although recommended to be at 50 fpm Use perforated ceiling diffusers throughout the
maximum entire dining area to reduce cross drafts
45

APPENDIX: TROUBLESHOOTING
ITEMS TO CHECK POSSIBLE SOLUTIONS
Problem: Pilot lights are blown out or cooking equipment is cooled by make-up air
Try turning off or reducing the amount of make-up air;
Block off portions of the supply to direct air away from
Are there drafts from make-up air? the problem area (test with cardboard first); remove any
obstructions in front of supply that directs air toward the
cooking equipment
Problem: Cold air can be felt by the cook at the hood

Turn off or reduce the amount of air supplied to the
Is this a short-circuit hood?
short-circuit
Turn off or reduce the amount of air supplied to the air
Is this an air curtain hood?
curtain; heat the supply air
Is the make-up air part of the hood or an attached Try turning off or reducing the amount of make-up air;
plenum? heat the supply air
Hood is not drawing enough air; refer to determining
Is the hood capturing? exhaust rate and design consideration to ensure proper
design (pages 8 to 14)
Turn off or reduce the amount of air supplied to the air
Is this an air curtain hood?
curtain (Figures 15-17, page 16 and 17)
Is the make-up air part of the hood or an attached Try turning off or reducing the amount of make-up air;
plenum? Heat the supply air
Problem: Grease is running off the hood

Is there grease on top of the hood? Exhaust duct is not correctly welded
Is the caulk missing or damaged? Clean problem area and recaulk
Is the grease cup inserted properly? Put grease cup back in place
See fan manufacturers instruction manual for proper
Is the exhaust fan running in the correct direction?
direction/rotation
Are the filters in place? Replace missing filters, slide them tight together
Is the hood over exhausting? Slow down fan (See fan installation manual)
Problem: Exhaust fan is not operating or is not operating at design levels

Is the fan receiving power? Replace fuses, reset circuit breakers, check disconnect
Is the belt loose or broken? Replace or tighten belt
Is the fan rotating in the correct direction? Have the electrician correctly wire the fan
Problems with make-up air may interfere with exhaust
Is the make-up air operating? fan - check the manufacturers installation manual and
assume increases in pressure, decrease cfm
12 Adjust or replace pulleys to increase fan speed, install a
Does the airflow need to be increased?
larger motor
Clean the fan wheel/blade; replace fan wheel if damaged,
Does the fan vibrate? check for loose bolts, check for broken or damaged
components, check for rags and other foreign objects
46

ITEMS TO CHECK POSSIBLE SOLUTIONS
Problem: Cooking odors in the dining area

Hood is not drawing enough air; refer to determining
Is the hood capturing? exhaust rate and design consideration to ensure
proper design (pages 8 to 14)
Is there a cross draft through doors between the Decrease make-up air in the kitchen; increase exhaust
kitchen and dining area? air through hood
Problem: Hood is full of smoke. There is smoke spilling out of the edges of the hood.
See determining exhaust rate and exhaust fan
Is the fan operating at design levels?
selection (pages 31 to 32)
Refer to test and balance report and compare with
Is the fan correctly sized?
findings from the exhaust rate calculations
Clean filters, replace damaged filters, and properly
Are the filters in good condition?
position them
Is there sufficient make-up air?
Check make-up air unit, increase make-up air, ensure
(Kitchen should be a slight negative but not
that make-up air is evenly distributed through the
excessive; check to see if there is a strong draft
kitchen
through an open door)
Does the current cooking equipment battery match
Adjust or replace fan to match the cooking load
the original design?
One hood may be over exhausting and the other
Are there multiple hoods on one fan? not drawing enough; restrict second hood using a
balancing baffle to balance the airflow
Are there closed fire dampers in the duct? Open fire dampers
Replace fan that can handle higher static loads or
Is the ductwork too complex or too small?
modify the ductwork
Is the ductwork obstructed? Clear obstruction
Turn off or reduce the amount of air supplied to short
Is this a short-circuit hood?
circuit
Problem: Smoke blows away before reaching the bottom of the hood
Adjust the amount and locations of make-up air to
Are there pass-thru windows near the hood?
eliminate drafts through the pass-thru windows
Is this an air curtain hood? Turn off or reduce the amount of make-up air
Try turning off or reducing the amount of make-up air;
Is the make-up air part of the hood or an attached
block off portions of the supply to direct the air away
plenum?
from the problem area. (test with cardboard)
Are there cooling fans directed at the hood or cooking
Turn off fans
equipment?
Move diffusers to a more neutral area or replace with
Are there ceiling diffusers directing air at the hood?
a diffuser that directs air away from the hood
Are there open windows or doors? Close windows and doors
Find the source of the draft and eliminate it; consider 12
Are there cross drafts or other side drafts? adding end skirts to the hood (test with cardboard);
increase overhang
Add end skirts to the hood (test with cardboard first);
Is the hood near a main walkway?
increase overhang on spilling edges
47

GLOSSARY
Authority Having Jurisdiction (AHJ): The organization, office, or individual responsible for approving equipment,
installation, or a procedure in local jurisdictions.
Backward Inclined: A fan wheel with blades that lay back in the direction of rotation. That is, the edge of the blade
closest to the center axis of rotation will pass a given point before the rest of the blade.
Centrifugal Fan: Fan which moves air away from the center of the wheel to the outer edge in a radial orientation.
CFM: A volume flow rate, cubic feet per minute.
Char-Broiler: An open grill with gas heated briquettes or electric strip heaters. Temperature rating 600F.
Clearance to Combustibles: The airspace required between any hood surface and adjacent surfaces (walls,
ceilings, etc.) See NFPA 96, IMC, and local codes for airspace requirements.
Contaminated Air: The unwanted by-products of cooking such as heated air, grease vapors, water vapor, smoke,
gas combustion by-products and the air affected by these items.
Centrifugal Action: The act of using centrifugal force while spinning the air in a helical or corkscrew to separate
solid particles from contaminated air.
Exfiltration: Air exiting a space due to positive pressure.
FPM: Feet per minute, defines the speed of the air.
Fryer: Kettles mounted in a floor or bench mounted unit heated by gas or electricity. Food is cooked by being
immersed in a kettle full of heated oil. Temperature rating 400F.
Griddle: A unit with a thick, flat, steel plate heated by gas or electricity for cooking by dry heat. Temperature rating 400F.
Hood Face Area: The area of the hood, measured at the inside, lower canopy entrance, expressed in square feet.
Inertial Impaction: As grease laden air passes through a filter that causes a change in direction of the air, the
grease is thrown out of the airstream and sticks to the filter upon impact.
Interception: As grease laden air passes through a bead bed filter, the particle contacts the filter media where
upon impact the grease is collected while the rest of the air continues its path of travel.
K-Class Fire Extinguisher: Portable wet chemical fire extinguisher designed to suppress grease fires found in
kitchens. It utilizes the same chemicals found in the fire suppression systems.
Kitchen Ventilation System: Hoods, fans, make-up air units, and other accessories that comprise the system for
ventilating a kitchen.
Minimum Capture Velocity: The velocity of air in feet per minute required to contain smoke, grease vapors, steam,
or heat.
Minimum Face Capture Velocity: The velocity of air in feet per minute required across the face of the hood to
contain smoke, grease vapors, steam, or heat in the regions outside the updrafts.
Oven: A chamber used for baking, heating or drying foods. Temperature rating 400F.
Overhang: The areas of the hood that project beyond the cooking equipment, measured from the internal
perimeter of the hood.
Payback Period: The time for the annual savings to equal the initial cost of an investment.
Proximity Hood: Also referred to as a low wall or backshelf hood. Typically used for low to moderate temperature
counter-height equipment.
Qc: Amount of contaminated air generated by a heated cooking appliance.
Qf: Amount of air required to contain sudden surges, cross drafts, and turbulence above and beyond Qc.
Range: A stove with spaces to cook several things at the same time. Temperature rating 400F.
Rate of Return: The rate of earnings received above the initial cost of an investment compounding annually.
(Usually expressed as a percentage)
Schlieren Imaging: An advanced visualization tool that allows the eye to see changes in air density such as the
heat rising off of appliances.
Solid Fuel: Charcoal, wood, or other natural burning cooking sources. Temperature rating 700F.
Spilling: The act of contaminated air escaping from a kitchen hood.
Surges: Large quantities of contaminated air generated by abnormal conditions.
12 Thermal Updraft: The upward movement of air due to a change in density. (Temperature drives density changes).
Variable Volume: A control system that varies the amount of airflow a kitchen ventilation system exhausts and
makes up based on the cooking load.
Wet Chemical Agent: The suppression agent for wet chemical fire suppression system that suppresses fire by
asphyxiating the fire. Usually made up of a solution of water and potassium carbonate-based chemical, potassium
acetate-based chemical, potassium citrate-based chemical or a combination thereof that forms the extinguishing agent.
48

QUICK REFERENCE GUIDE

LIGHT MEDIUM HEAVY EXTRA-HEAVY
Gas & Electric Ovens
Combi-Ovens
Gas & Electric Steamers
Gas & Electric Fryers Gas Char-Broiler
Gas & Electric Ranges
Griddles Mesquite
Equipment Food Warmers Upright Broiler
Tilting Skillets Infrared Broiler
(Greenhecks Appliance Pasta Cookers Electric Char-Broiler
Tilting Braising Pans Lava Rock Char-Broiler
Classification) Pizza Ovens
Grill Wok
Non-Cooking Appliance
Hibachi Grill Chain Broiler
Smoker
Salamander
Rotisserie
Greenheck Method
(updraft velocity in feet 50 85 150 185
per minute)
International Mechanical
Code
200 300 400 550
2003 Edition
(cfm per linear foot)
Appliance Classifications and Respective Updraft Velocities and Code Factors.
GREENHECK METHOD
Steps 1 through 4 are the steps required to obtain the total exhaust rate using the Greenheck Method.
QE
See page 14 for an example calculation.
QF
QC

Identify the appropriate updraft
velocity and multiply it by the area
of the appliance.
QF - Quantity of air required to

contain surges and drafts. Use the
minimum updraft velocity of 50 fpm
and multiply it by the difference in
area between the hood containment
area and the appliance area.
13
49

GREENHECK AIRFLOW VOLUME PER LINEAR FOOT (CFM/LINEAR FOOT)
HOOD TYPE LIGHT MEDIUM HEAVY EXTRA - HEAVY

Wall Canopy 200 250 350 450
Backshelf 150 200 300 N/A
Note: 1. Double Island hoods are considered two wall canopy hoods
2. Single Island hoods need to be multiplied by the hood factor after using the wall mounted canopy value
Limits and Assumptions

(for cfm per lineal foot calculations)
1. Used for hoods 54 in. or less in width
2. Cannot be used for pizza ovens This method is appliance specific.
3. Cannot be used for cook chill See page 15 for an example calculation.
4. 6 ft - 6 in. hanging height
5. Vertical updrafts
6. Proper room ventilation
7. Proper overhangs
FREE FOOT AREA CONSIDERATION
The free foot area consideration allows the

size of the hood to be increased by up to
12 inches beyond the minimum 6 inches 6 in. Steam Kettle 6 in.
Oven
on all sides of the hood without adding 30 in. x 30 in. 30 in. x 40 in.
(50 cfm/ft2) (50 cfm/ft2)
any additional airflow. See page 11 for an
example calculation.
Greenheck Method Area

(50 cfm/ft2) 6 in.
12 in. Free Area Overhang (0 cfm/ft2) 12 in.
12 in. Extended Area Outside Updrafts (50 cfm/ft2) 12 in.
HOOD FACTORS
After calculating the total exhaust QE Condition Multiplying Factor

multiply by factors that pertain to the job, Wall Canopy 1.0
if any, to obtain a more accurate airflow
Wall Canopy - Finished Back 1.3
rate. The airflow will increase or decrease
depending on the factor. See page 12 for Single Island - V-Bank 1.2
an example calculation. Double Island 1.0
Mini Skirts - 2x2 0.92
End Skirts - Full / Wall 0.90
Exhaust Only 1.0
Supply Plenums 1.1
Char-Broiler at end of Canopy or
1.2
under a single island hood
13 Hanging Height 7 ft. 0 in. 1.1
50

Goal is Comfort Goal is Low Cost

The table to the right ranks various ways of introducing
Tempered MUA No Air Conditioning
make-up air into a kitchen, both tempered and
untempered. To use the chart follow these steps: Back Supply
Perforated Ceiling GOOD
1. Decide whether the goal is comfort or low cost. Plenum
2. Choose how to introduce make-up air into the kitchen Perforated Face Air Supply Plenum
per the column reflecting either comfort or cost.
Back Supply
Perforated Face
Plenum
Notice supply options that have superior performance are
listed first and decrease in performance near the bottom Air Supply Plenum Perforated Ceiling
of the list.
Variable Supply Variable Supply
Plenum Plenum
Register Face Air Curtain
4-Way Diffuser Short Circuit
Short Circuit Register Face
Air Curtain BAD 4-Way Diffuser
Recommended
Dimensions Supply Rate
Supply Type
(inches)
cfm/linear ft. fpm
The table to the right lists the various methods Back Supply 6 wide 145 290
of supplying air to the space. The recommended Air Supply 12 wide 110 150
External
supply rate columns list the recommended Plenum

airflow for each supply option in two ways. 24 wide 180 150
Variable Supply 11 high
Choose the appropriate supply option and use 160 150
Plenum 9 wide
either the corresponding cfm/lineal ft or the Face Supply
velocity in feet per minute when designing or 18 wide 150 150
Plenum
adjusting the system for maximum performance. Perforated 16 high
150 150
Combination 8 wide
Register 12 high
130
Combination 8 wide
Internal
Perforated Face 16 high 150 150

Warning: Portable fans are not a source
Register Face 12 high 250
of supply air nor should they be used for
personal cooling. The use of portable fans Perforated Air
8 wide 75
in a kitchen will cause system failure! Curtain
Register Air Curtain 8 wide 65
Short Circuit UL limits (not recommended)
13
51

SUMMARY OF FUNDAMENTAL DESIGN CONSIDERATIONS

Air Currents It is important to minimize air current velocities flowing into or out of the kitchen. These currents
cause cross drafts that degrade system performance, ultimately bringing capture and containment problems.
Circulating Fans Circulating fans should never be used in a kitchen environment. The high velocity airflow
creates large cross drafts that will cause a kitchen hood to spill effluent and heat into the kitchen.
Ceiling Diffusers or Registers 4-way diffusers should be avoided if possible. 3-way and 4-way diffusers
should be a minimum of 10 feet from the hood if used. The best alternative is perforated diffusers to allow for
minimal airflow velocity into the room without a specific direction.
Diversity - Research has shown that placement of the cooking equipment can affect system performance.
High temperature equipment such as char-broilers should be placed in the center of the hood while griddles,
ovens and ranges for example are better placed outside of the center when combined with high temperature
appliances.
Front and Back Overhang It is important to have the necessary hood overhang in order to obtain capture
and containment. There are different recommended and required overhangs for different hoods and equipment.
Be sure to investigate the overhang requirements.
End Overhang Just as important as front and back overhang is the end overhang. End overhang has
even more variations due to end conditions such as: walls, end skirts, hood type, and application. Be sure to
investigate the overhang requirements.
Traffic Patterns Next to Hood In a kitchen, objects and persons move in all different directions and
magnitudes. This random motion can cause undesirable secondary air currents (cross drafts) that will cause the
hood to spill.
Correct Match of Hood to Equipment It is essential to understand what degree of cooking load an
application will be producing in order to properly choose a hood and exhaust airflow rate. Before deciding on a
hood type and airflow rate, determine what category the cooking equipment will fall into and what hood styles
will manage that cooking load. (see chart on previous page)
Proper Balance of Supply and Exhaust Airflow Balancing exhaust and supply air so that the kitchen is
slightly negative to the surrounding rooms but the building is positive to the outside is crucial. A slightly
negative kitchen to surrounding areas will contain effluent and odors to the kitchen. Maintaining a positive
building pressure to the outdoors is essential to keep dust and insects out. A proper Test and Balance (T&B)
should be conducted to ensure proper pressures.
Supply Air Adjacent to the Hood Supply air should be brought in through several different sources. When
too much air is brought through one source such as internal and external supply plenums, the velocity will be
too high. At these velocities, turbulent air and negative air pockets around the lip of the hood will form and
induce spilling. Please reference the supply air section on page 15 of this guide for recommendations on the
amount of airflow per supply device.
End Skirts - Installing end skirts on the ends of a hood can generate tremendous cost savings and increased
capture efficiency. Effects from cross drafts through open doorways and pass-thru windows can be reduced
when an end skirt is present. The tendency for air to adhere to a surface as it travels parallel to the surface is
known as the Coanda Effect. Installation of either partial or full end skirts helps guide fumes into the hood. A
small two by two foot end skirt can decease the airflow required to capture by six to eight percent and full end
skirts can decrease airflow requirements by up to ten percent. It is highly recommended to consider end skirts
in all kitchen applications.
NOTE: Although this list contains some of the essential design considerations, there are several more that can
greatly influence the performance of a commercial kitchen ventilation system.
13
52

REFERENCES, CODES, AND INFORMATIONAL SOURCES

AMCA Air Movement and Control Association International, Inc.
Their purpose is to give the buyer, designer, and user of air movement and control equipment assurance that
published ratings are reliable and accurate. At the same time, the certification program assures manufacturers
that competitive ratings are based on standard test methods and procedures, and are subject to review by
AMCA International as an impartial view. Usually pertains to fans and make-up air units.
ASHRAE American Society of Heating, Refrigerating, and Air-Conditioning Engineers

An organization that strives to advance the science and technology of heating, refrigeration, and air-
conditioning by doing research that leads to standards, codes and general considerations backed by research.
ASHRAE Chapter 31 (ASHRAE 2003 HVAC Applications) explicitly discusses kitchen ventilation. ASHRAE
Standard 154 provides design criteria for the performance of commercial cooking ventilation systems.
IMC International Mechanical Code (2003 Edition)

A set of codes regulating all different aspects of mechanical building design and the systems within. Kitchen
ventilation systems and their components are predominantly covered in sections 506 through 509.
NFPA National Fire Protection Association

An organization whose standards and codes promote building safety by regulating or suggesting safe electrical
and fire practices in building construction and the systems installed within.
NFPA 96 (2001 Edition) is the standard specifically written for kitchen ventilation systems. NFPA 17A is
the standard applying to the design, installation, operation, testing, and maintenance of wet chemical fire
suppression systems.
NSF National Sanitation Foundation

This agency develops standards and criteria for equipment products and services that bear upon health.
Equipment meeting these criteria will have an NSF label designating the product as one which complies with
promoting public health and safety.
UL Underwriters Laboratory, Inc.

Underwriters Laboratories, Inc. is an independent, not-for-profit product-safety testing and certification
organization. Many codes and local AHJs require that equipment bear the UL label. The following UL tests
correspond directly to kitchen ventilation equipment. UL 710 defines testing and labeling for fume hoods.
UL 1046 defines testing and labeling for grease filters. UL 300 defines testing and labeling for kitchen fire
suppression systems. UL 1978 defines testing and labeling for grease ducts. ULC defines testing and labeling
for Canada. UL 762 is required for exhaust fans used in grease applications.
UMC Universal Mechanical Code

A set of codes regulating all different aspects of mechanical building design and the systems within. Similar to
IMC code, but adopted by different jurisdictions.
13
53

APPENDIX: COMMERCIAL KITCHEN VENTILATION WEB SITES

Greenheck Fan Corporation
http://www.greenheck.com
Fisher Nickel and Commercial Kitchen Ventilation Laboratory

http://www.fishnick.com
American Society of Heating, Refrigerating, and Air-Conditioning Engineers

http://ashrae.org
National Fire Protection Association

http://www.nfpa.org
National Sanitation Foundation

http://www.nsf.org
Underwriters Laboratory
http://www.ul.com
Air Movement and Control Association International, INC. (AMCA)

http://www.amca.org
13
54

NOTES:
13
55
Our Warranty
Greenheck warrants this equipment to be free from defects in material and workmanship for a period of
one year from the shipment date. Any units or parts which prove defective during the warranty period will
be replaced at our option when returned to our factory, transportation prepaid. Motors are warranted by the
motor manufacturer for a period of one year. Should motors furnished by Greenheck prove defective during
this period, they should be returned to the nearest authorized motor service station. Greenheck will not be
responsible for any removal or installation costs.
As a result of our commitment to continuous improvement, Greenheck reserves the right to change Prepared to Support
specifications without notice. Green Building Efforts
P.O. Box 410 Schofield, WI 54476-0410 Phone (715) 359-6171 greenheck.com

Copyright 2005 Greenheck Fan Corp. KVS Appl & Design Rev. 2 September 2005 SP (00.TAP.1032 R2 9-2005)
Kitchen Ventilation Systems
Exhaust Hoods & Grease Extraction
Fire Suppression Systems
Accessories
January
2014
Table of Contents
Greenhecks comprehensive line of kitchen ventilation products are designed to meet the varying needs of
food service establishments. Whether you are working on a school cafeteria, restaurant, industrial cooking
process, or otherwise, Greenheck has the products and resources to meet your ventilation requirements.
Additionally, Greenheck offers exhaust fans, make-up air units and more to create a complete, quality kitchen
ventilationsystem.
To learn about our controls, utility distribution systems and other products, see the kitchen ventilation catalogs
identified on the back cover and visit www.greenheck.com.
Model Application Pages

Grease Hoods Type I
Type I kitchen hoods are used over cooking equipment

5-12
producing grease-laden effluent.
Heat & Condensate Hoods Type II
Type II kitchen hoods are designed to capture heat

and/or condensate from non-grease producing 13-16
appliances such as ovens and dishwashers.
Grease Extraction
Greenheck offers industry-leading grease extraction

17-25
filters to match your cooking application.
External Supply Plenums
Greenheck has a variety of solutions available to

properly introduce air into the space when 26-28
exhaust-only hoods are beingused.

The first line of defense against fire in a commercial
kitchen is the hood fire protection system. Greenheck
has a variety of factory pre-piped fire protection 29-31
systems available from the two leading manufacturers,
Amerex and Ansul.
2
2-Step Decision Guide
1. Will you be exhausting grease-laden air or non-grease-laden air?

Type I Hoods: Used if you are exhausting grease-laden air.
Type II Hoods: Used if you are exhausting non-grease-laden air (heat/condensate).
3
2-Step Decision Guide
2. Type I Hoods: What hood style do I need?
Is your cooking equipment against a wall?

Wall canopy hoods: Wall Canopy Hood
Most common when the cooking battery is against a wall.
Proximity (backshelf) hoods:

Used when you have a low ceiling and/or it is to be placed over light
to medium duty cooking equipment such as ranges, griddles and fryers.
These hoods are typically used in quick service restaurants.
Proximity (Backshelf)
Hood
Is your cooking equipment located in the open (example, island)?

Single-island hoods:
Used when the cooking battery is in one row, not against a wall.
Single-Island Hood
Double-island hoods:
Used when the cooking battery is in two back-to-back rows, not
against a wall.
Double-Island Hood
Type II Hoods: What hood style do I need?
Heat and fume:
Heat-only hoods are typically used for oven applications.
Condensate:
Condensate hoods are typically used above dishwashers. Heat and Fume
Condensate
C d t
4
Grease Hoods Type I
Greenheck Type I hoods are UL 710 Listed.
NSF

5
Grease Hoods Type I
Type I Overview
Type I hoods are designed for use above grease-producing equipment

and are available in several styles andconfigurations.
Greenheck grease hoods offer the following benefits:
Standard construction is a minimum of 18 gauge 430 stainless steel
Hoods can be built in single section lengths from 3-16 feet (914-4,876 mm)
Flexible lengths, widths and heights
Hood lengths: Available in 1-inch (25 mm) increments
Hood widths: Available in 3-inch (76 mm) increments
Hood heights: Available in 24-inch (609 mm), 30-inch (762 mm) or tapered configurations
Longer hoods are available in multiple sections and can be made to appear as one hood by utilizing our
continuous capture option to improve performance and aesthetics
Standing seam construction for superior strength
Excellent dimensional tolerances due to highly tooled manufacturing
UL 710 Listed and bears the National Sanitation Foundation (NSF) Seal of Approval (Standard 2)
Rated for 400F (76C), 600F (316C), and 700F (371C) cooking operations
Performance Enhancing Lip (PEL) is standard and improves capture efficiency by turning air back into
thehood
Model Number Code
GH - E - W
Filter Configuration
GH - Baffle Filter Make-Up Air Style W - Wall Style Canopy
GX - Grease-X-Tractor E - Exhaust Only V - Single-Island Style (V-Bank) Canopy
GG - Grease Grabber D - Exhaust Only - Double-Wall Front P - Proximity (Backshelf)
GK - High Velocity Cartridge Filter F - Face Supply
GW - Water Wash C - Face and Air Curtain Supply
PH - Pizza (PHEV) Only
GG H2O
Filter H2O - Auto-Cleaning

GG - Grease Grabber
6
Grease Hoods Type I
Wall Canopy Hoods

Greenhecks wall canopy hoods are used over cooking equipment that produce heat and grease-laden
efuent. Wall canopy hoods are intended to be used when the cooking equipment is placed against a wall. A
wide variety of sizing and hood options, along with several accessories, make Greenheck the right choice to
meet your range of design requirements.
Exhaust Only
Supply air is introduced through ceiling diffusers or external
supply plenums (shown on page 26-28)
More dimensional flexibility than other manufacturers
Single-Wall Front
Double-Shell Front (Optional)
- One-inch of insulation between stainless steel panels
provides additional strength and rigidity
Face Supply
Supply air is introduced horizontally through the face via
perforated panels in a manner that does not interfere with the
cooking operation beneath the hood(s)
Perforated panels are located on the face to ensure uniform
distribution and will limit the throw to within several feet of the
hood(s)
Higher level of dimensional flexibility than other manufacturers
Face and Air Curtain Supply

Supply air is introduced both horizontally through the face and
vertically through the front perimeter via perforated panels in
a manner that does not interfere with the cooking operation
beneath the hood(s)
Perforated panels ensure uniform distribution and will limit the
throw to within several feet of the hood(s)
7
Grease Hoods Type I
Auto-Cleaning Hood
Typical grease hoods, though low-cost up front, carry many overlooked and expensive maintenance issues
that can lead to high costs over their lifespan. Capturing the grease generated by cooking processes is a
challenge and the clean-up of grease is both costly and time consuming.
Grease Grabber H2O System Benefits

Proven Grease Grabber dual-stage filtration technology
No manual filtration removal, resulting in labor savings
Filter maintenance is automatically carried out
Programmable timer allows for cleaning to be
completed on a set schedule or by the push of a button
The Grease Grabber H2Os recirculation method
reduces hot water consumption by 50% helping to
reduce operating costs
How it Works - Extracting the Grease

Grease Grabber H2O utilizes the Greenheck Grease Grabber dual stage ltration system which consists of
an Greenheck Grease-X-Tractor lter in conjunction with Greenheck Grease Grabber lter. Together, this
ltration system provides the best mechanical grease extraction in the industry.
The Grease-X-Tractor is the primary lter and takes the brunt of the grease and heat. The proprietary
design of the lter provides greater strength, thereby making it the best re barrier in the industry. The
Grease-X-Tractor extracts 69% of grease particles at 8 microns from the efuent airstream.
The Grease Grabber, acting as a secondary lter, uses a 1/2 inch packed bead bed to remove smaller
particles that pass through the Grease-X-Tractor. Together this system removes 100% of the grease at
5 microns and larger (smoke to spatter).
Cleaning the Hoods and Filters

The Grease Grabber H2Os innovative auto-cleaning system
is a highly efcient, closed system that combines time-saving
convenience with cost reductions related to labor, water and
energy use.
Upon activation of the cleaning cycle, the system lls a tank
in the hood with a hot water/detergent mixture. The system
washes the lter banks and plenum using specically aimed
spray nozzles located throughout the plenum area. The mix
is recycled through the system by a high-efciency pump,
purged and then the hood is rinsed with fresh hot water.
No need for a gravity drain
Detergent is biodegradable so waste water can be drained
to a standard grease trap
All plumbing and controls are factory-installed in an end-
mounted utility cabinet for ease of installation
Grease Grabber H2O Keypad
8
Grease Hoods Type I
Proximity (Backshelf) Hoods

Greenheck proximity hoods have an industry-leading ve dimensions of
adjustment which make them the perfect solution for low ceilings and
light to medium duty cooking applications. The Greenheck proximity
hood sits close to the cooking equipment allowing for lower exhaust
rates and smaller hoods.
Proximity hoods are designed for grease- and heat-laden efuent
(Type I), and are shorter in height and width than a canopy hood. The
name Proximity or Backshelf refers to the close proximity of the
hood with respect to the cooking equipment. In addition, Greenheck
proximity hoods have an optional plate shelf and/or pass-over
enclosure to meet your design requirements.
Single-Island (V-Bank) Canopy Hoods

Greenhecks single-island style canopy hoods are used over cooking equipment that produce heat- and
grease-laden efuent (Type I). Single-island style canopy hoods are used over one row of cooking equipment
placed where no walls exist. Single-island hoods can be seen from all directions and have four nished
(all stainless steel) sides available in both V-bank and single-bank lter congurations. Greenheck offers a
variation of the single-island hood for use over pizza ovens. Contact your Greenheck representative for more
information.
Exhaust Only - Single-Wall

Supply air is introduced through ceiling diffusers or external
supply plenums
Face Supply
Make-up air is supplied horizontally through the face via
perforated panels in a manner that does not interfere with the
cooking operation beneath the hood(s)
Perforated panels are located on the face to ensure uniform
distribution and will limit the throw to within several feet of the
hood
Specialty Hoods
Greenheck offers many specialty hoods such as radius corners,
heavier gauges and hoods with cladding. Contact your Greenheck
representative to discuss your specic requirements.
9
Grease Hoods Type I
Options & Accessories for Grease Hoods
Filtration Options A variety of filtration options Tapered Hood* Tapered fronts are available for low
are available with increasing grease extraction ceiling applications.
efficiencies to suit specific needs. See our Grease Tapered Required
Extraction section on page 17-25 for more detail. Fronts Overhang
(inches) (inches)
12 12
External Supply Plenums* Several supply plenum 15 12
options are available to supply air back to the 18 6
spaceevenly. See External Supply Plenums section
on page 26-28 for moredetail. Exhaust Collars
Factory-Mounted Collars are fully welded to the
Continuous Capture* exhaust plenum and include a 1 inch flange.
Provides a UL Listed Ship Loose Exhaust collars are included, but not
bolted connection mounted to the hood. This enables the contractor
allowing end-to-end to locate and cut the exhaust opening, where
hoods to be connected desired, without knowing ahead of time.
and appear as Shape To accommodate various ductwork,
onehood. several sizes of rectangular and round collars are
available.
Material Options* Standard construction is
Location* Top or back placement for mounted
stainless steel where exposed and galvanized steel
exhaust collars.
in the unexposed plenum. 100% stainless steel
construction is available. Either option is available in Supply Collars
300 series stainless steel or 430 stainlesssteel. Additional Collars* To maintain lower supply
airflow velocities around the hood, additional
Lighting Options* Multiple supply collars can be added.
lighting options are available.
Shape (Round or Rectangle) To accommodate
Screw in for incandescent or CFL
various ductwork, different sized collars are
fixtures are standard. Recessed
available on most supply plenums in both round
incandescent and 2-, 3-, or 4-foot
and rectangular shapes.
recessed fluorescent fixtures are
also available. All fixtures are Ceiling Enclosure When the top of the hood is
vapor proof and UL Approved. mounted lower than the
finished ceiling height,
LED lighting provides a bright,
enclosure panels can
warm light for cooking and a
be provided to match
significantly longer operating
your hood. Enclosure
life. LED lights save up to 95% in
panels are easy to install
electrical costs when compared
with factory-provided
to using standard
hardware.
incandescent lights in
a kitchen hood. Backsplash Panels/Side Splash Panels Provide an
aesthetically desirable and easily
cleanable stainless steel surface
behind or on adjacent walls
near the hood. Constructed of
300 series stainless steel or
430 stainlesssteel to match the
hood. Optional insulated panels
are available.
*See Options & Accessories chart on page 12 for specic options for Grease Hoods Type I
10
Grease Hoods Type I
End Skirts* End Automatic Fire Damper* In areas where exhaust

skirts are available fire dampers are required, a UL Listed motorized
in both full and mini butterfly damper that closes at 280F (140C) can be
configurations. End installed in the exhaust collar.
skirts lower required
exhaust rates as they Utility Cabinets Hood
improve capture. Mount/Wall Mount*
Utility cabinets for fire
Airspace/Filler Panels To achieve required systems and/or control
clearances to combustible surfaces,, stainless steel mounting can be attached
airspaces can be to the left or right side of
supplied. These the hood. Remote (wall
panels can also mount) cabinets are also available.
be used to fill-in
open spaces Filter Removal Tool*
and improve Used to enable
aesthetics. operators to safely
reach and remove
Exhaust Air Balancing Bafes* Used to help filters from the hood
balance exhaust airflows between multiple ducts or while standing on
hood sections being the floor in front of
exhausted through appliances.
one duct line. Air
balancing baffles
can be mounted at
the exhaust collar Trim Strips* Stainless steel strips that can be
openings which used anywhere hood sections meet to improve
allow the exhaust aesthetics.
opening to be up to
50% closed.
Zero Clearance Our new clearance reduction
system utilizes a one-inch wide (thick) insulating
Switches* Switches can be shipped loose for material on the front, back, sides, and top of
remote mounting, mounted on the hood face, or on the hood as needed. This provides great value,
the utility cabinet. especially in retrofit building applications. Our Zero
Clearance system allows new hoods to be mounted
Finished Back* With most wall canopy hoods, closer to combustible surfaces, such as cabinetry
hanging is done against a wall, making the need for and wood roof trusses, while satisfying both safety
an aesthetically pleasing finished back unnecessary. standards and codes.
For instances in which the back is visible, the same
finish as the other three sides of the hood can be
provided.
Insulated Supply Plenum* With some plenums,

condensation can occur from bringing in cold
air near to where hot air is being exhausted.
By insulating these plenums, problems with
condensation are alleviated. This also helps prevent
cooler incoming air from being heated by warmer
exhaust air.
*See Options & Accessories chart on page 12 for specic options for Grease Hoods Type I
11
Grease Hoods Type I
Single-Island Proximity
Wall Canopy
(V-Bank) (Backshelf)
Options Make-Up
Air Style Exhaust Only Face and
Guide Face Exhaust Face Exhaust
Single- Double- Supply Air Curtain Only Supply Only
Wall Wall Supply
Options and Accessories Model --EW --DW --FW --CW --EV --FV --EP
Grease Grabber Multistage

GG-- Optional Optional Optional Optional Optional Optional Optional
Filtration System
Grease-X-Tractor
GX-- Optional Optional Optional Optional Optional Optional Optional
Centrifugal Filtration
Baffle Filter GH-- Optional Optional Optional Optional Optional Optional Optional
High Velocity Cartridge Filter GK-- Optional Optional Optional Optional Optional Optional Optional
Water Wash Hood GW-- Optional Optional Optional Optional
Horizontal Supply Plenum (HSP) - Optional Optional Optional Optional
Air Curtain Supply Plenum (ASP) - Optional Optional Optional
Variable Supply Plenum (VSP) - Optional Optional Optional
Back Supply Plenum (BSP) - Optional Optional Optional Optional Optional
Continuous Capture - Optional Optional Optional Optional Optional
Material Options - Optional Optional Optional Optional Optional Optional Optional
Lighting Options - Optional Optional Optional Optional Optional Optional
Additional Supply Duct Collars - Optional Optional Optional
Tapered Hood - Optional Optional Optional
*Supply Collar Shape Round/Rectangle - Optional Optional Optional
Exhaust Collar (Ship Loose) - Optional Optional Optional Optional Optional Optional Optional
Exhaust Collar Location (Back) - Optional Optional Optional Optional Optional
Exhaust Collar Shape - Optional Optional Optional Optional Optional Optional Optional
Switches - Optional Optional Optional Optional Optional Optional Optional
Ceiling Enclosures - Optional Optional Optional Optional Optional Optional Optional

Wall Mount
Utility Cabinets Hood Mount/Wall Mount - Optional Optional Optional Optional Optional Optional Only
Backsplash Panels/Sidesplash Panels - Optional Optional Optional Optional Optional
End Skirt - Optional Optional Optional Optional Optional Optional Optional
Airspace/Filler Panels - Optional Optional Optional Optional Optional Optional Optional
Exhaust Air Balancing Baffles - Optional Optional Optional Optional Optional Optional Optional
Finished Back - Optional Optional Optional Optional Optional
Insulated Supply Plenum - Optional Optional Optional
Automatic Fire Damper - Optional Optional Optional Optional Optional Optional Optional
Filter Removal Tool - Optional Optional Optional Optional Optional Optional Optional
Trim Strips - Optional Optional Optional Optional Optional Optional Optional
Zero Clearance - Optional Optional Optional Optional Optional Optional Optional
*Round supply collars are not available on back supply plenums.

Model Grease Grabber H2O is available with all options except tapered hood, back exhaust collar location and filter removal tool.
12
Heat & Condensate Hoods
Type II
NSF

13
Type II
Overview & Typical Applications
Type II hoods are designed to capture heat and/or condensate from non-grease producing appliances such
as ovens and dishwashers.
Greenheck heat and condensate hoods offer the following benefits:
The National Sanitation Foundation (NSF) Seal of Approval Model Number Code
(Standard 2)
Standard construction is a minimum of 18 gauge GO
430 stainless steel
Flexible lengths, widths and heights
Greenheck Hood Type II
Hood lengths: Available in 1-inch (25 mm) increments
GO - Oven, General Ventilation
Hood widths: Available in 3-inch (76 mm) increments
GD1 - Condensate - No Baffle
Hood heights: Available in 12-30 (350-762 mm) inches GD2 - Condensate - Single-Baffle
and 3-inch (76 mm) increments
GD3 - Condensate - Double-Baffle
Standing seam construction for superior strength
Excellent dimensional tolerances due to highly tooled
manufacturing
Non-Filtered Heat and Fume Hoods

Model GO
Primarily used for ovens or general ventilation applications to
capture heat and vapor, creating a more comfortable environment
for the cooking staff.
Condensate Hoods
Models GD1, GD2 & GD3
Primarily used for dishwasher or condensate applications
to capture heat and vapor, creating a more comfortable
environment for the cooking staff
These hoods are constructed with a gutter and drain
The condensate hoods are available in three styles:
No Baffles (model GD1) - Most economical and flexible
in condensate applications
Single-Baffle (model GD2) - Designed for moderate

condensation applications. Great for vertical door
dishwasher applications.
Double-Baffle (model GD3) - Designed for heavy

condensateapplications
14
Type II
Options & Accessories
Material Options Standard construction is in Utility Cabinets Hood Mount/
300 series stainless steel or 430 stainlesssteel. Wall Mount Utility cabinets
for control mounting can be
Incandescent Lighting* UL Listed attached to the left or right
vapor proof incandescent light side of the hood. All hoods
fixtures are available. can be supplied with a cabinet
to be remote mounted in the
External Supply Plenums* Several supply l plenum
l space.
options are available to supply air evenly back to
the space. See External Supply Plenums section on Backsplash Panels/Side
pages 26-28 for more detail. Splash Panels Provide an
aesthetically desirable and
Mesh Filter* With most Type II easily cleanable stainless
hoods, the exhaust opening is steel surface behind or on
exposed. Adding a mesh filter in the adjacent walls near the
exhaust collar helps prevent anything hood. Constructed of 300
other than heat and moisture from series stainless steel or 430
passing through the duct opening. stainless steel to match the
hood. Optional insulated
panels are available.
Exhaust Collars
Factory-Mounted Collars are fully-welded to the
exhaust plenum and include a 1 inch flange. End Skirts* Available
in both full and mini
Ship Loose Exhaust collars are included but not configurations, end skirts
mounted to the hood. This enables the contractor lower required exhaust rates
to locate and cut the exhaust opening, where as they improve capture.
desired, without knowing ahead of time.
Shape To accommodate various ductwork, Airspace/Filler
several sizes of rectangular and round collars are Panels These
available. panels are used to
fill in open spaces
Switches* Greenheck Type II hoods allow for
and improve
switch mounting in a cabinet attached to the hood
aesthetics.
or as a remote option.
Ceiling Enclosure When

Exhaust Air Balancing Bafes
the top of the hood is
To help balance exhaust
mounted lower than the
airflows between multiple
finished ceiling height,
ducts or hood sections
enclosure panels can be
being exhausted through
provided to match your
one duct line. Air balancing
hood. Enclosure panels
baffles can be mounted at
are easy to install with factory-provided
ry provided
the exhaust collar openings
hardware.
which allow the exhaust
opening to be up to 50% closed.
Trim Strips Stainless steel strips to be used
anywhere hood sections meet to improve
aesthetics.
*See Options & Accessories chart on page 16 for specic options for Heat and Condensate Hoods Type II
15
Type II
Options & Accessories
Condensate
Options
Heat/Oven
Guide No Bafe Single Bafe Double Bafe
Options and Accessories Model GO Model GD1 Model GD2 Model GD3
Incandescent Lighting Optional Optional Optional
Horizontal Supply Plenum (HSP) Optional Optional Optional Optional
Air Curtain Supply Plenum (ASP) Optional Optional Optional Optional
Variable Supply Plenum (VSP) Optional Optional Optional Optional
Back Supply Plenum (BSP) Optional Optional Optional Optional
Mesh Filter Optional Optional
Exhaust Collar (Ship Loose) Optional Optional Optional Optional
Exhaust Collar Shape Optional Optional Optional Optional
Switches Optional Optional Optional
Ceiling Enclosures Optional Optional Optional Optional
Utility Cabinets Hood Mount/Wall Mount Optional Optional Optional Optional
Backsplash Panels/Sidesplash Panels Optional Optional Optional Optional
End Skirt Optional Optional Optional Optional
Airspace/Filler Panels Optional Optional Optional Optional
Exhaust Air Balancing Bafes Optional Optional Optional Optional
Trim Strips Optional Optional Optional Optional
16
Grease Extraction
Greenheck filters are UL 1046 Listed.
NSF
17
Grease Extraction
Filtration Options
Greenheck is the industry leader in grease ltration as veried by testing to ASTM F2519-2005 standards.
This is crucial to the restaurant owner/operator because the grease generated by restaurant kitchens pose
many problems: frequent duct cleaning, rooftop grease problems and compliance with tougher air emissions
standards. Greenhecks offering of innovative lter designs attack the problem at the source for a fraction of
the cost of other grease removal devices or electrostatic precipitators.
Static Grease Grease

Example Pressure Removal Removal
Filter Application
Appliances (9 x 4 foot hood Efciency* Efciency*
at 2050 cfm) at 8 microns at 3-10 microns
Solid Fuel Cooking

Appliances
Upright Broiler
Grease Grabber Heavy to Extra
Gas, Electric & Lava 1.1 to 1.3
Multistage Heavy Duty 100% 99%
Rock Char-Broiler in. wg
Filtration System Grease
Mesquite
Infrared Broiler
Wok Chain Broiler
Combination Ovens
Gas & Electric Fryers
Grease-X-Tractor Medium to
Griddles 0.7 to 0.8
Centrifugal Heavy Duty 69% 51%
Grill in.wg
Filtration Grease
Up-right Broiler
Electric Char-Broiler
Gas & Electric Ovens/

High-Velocity Light Duty Steamers/Ranges 0.7 to 0.8
42% 21%
Cartridge Grease Food Warmers in.wg
Pizza Ovens
Gas & Electric Ovens/

Light Duty Steamers/Ranges 0.5 to 0.6
Bafe 28% 16%
Grease Food Warmers in.wg
Pizza Ovens
*See Efciency Charts on pages 20-24.
18
Grease Extraction
What is in my Kitchens Exhaust? Grease Defined.

Total kitchen exhaust includes all grease particulate sizes as well as grease vapors. Grease is the by-product
of commercial cooking processes that must be extracted from the efuent airstream via the kitchen
ventilation system.
Grease can be broken down into three different categories:

Submicron particles: Produced when a drop of grease or water comes in contact with a hot surface and
immediately burns off. Particle sizes range from 0.03 to 0.55 microns (smoke).
Steam: Grease covered moisture and air mixture is produced by the long burning of cold or frozen food
on a hot cooking surface. Particle sizes range from 0.55 to 6.2 microns.
Spatter: Larger more visible effluent that is produced during the cooking process. Particle sizes range
from 6.2 to 150 microns.
Research and testing has determined that a signicant concentration of grease particles can be found in the
submicron and steam phases. Most currently applied grease extraction devices remove very large grease
particulate that is 10 to 150 microns in size (spatter phase), but are not capable of removing ne particulates
that are found in the submicron and steam phases.
Spatter
6.2 to 150 microns
Steam
0.55 to 6.2 microns
Submicron
.03 to 0.55 microns
Testing of Grease Extraction Devices

Older grease lter efciency tests designed to test the efciency of a grease lter did not effectively portray
the full range of particles produced during the cooking operation. This led to the development of test
Standard ASTM F2519-2005. This test shows the entire spectrum of the lter's efciency from 0.3 to 100
microns. The efciency is expressed as a graph similar to a fan curve rather than using one percentage to
cover all sizeparticles.
ASTM F2519-2005 Standard Test Method for Grease Particle Capture Efciency of Commercial
Kitchen Filters and Extractors is the rst universally accepted test method in the commercial kitchen
ventilation industry that covers efciency testing of both removable lters and xed extractors, such as
waterwashhoods.
ASTM F2519-2005 tests generate a controlled quantity of particles in sizes, ranging from 0.3 to 10 microns,
that are released into a kitchen hood to represent the cooking efuent. The particles are then sampled and
counted downstream in the ductwork with an optical particle counter, with and without the extractor in place.
These are used to calculate the fractional efciency versus the particle size.
The efciency graphs that Greenheck uses reect the test methods used in ASTM F2519-2005.
19
Grease Extraction
Grease Extraction Efficiency
Grease Extraction Efciency vs. Particle Size

600 cfm
100
90
Grease Extraction Efciency
80
70
60
50
40
30
20
10
0
0.1 1 10 100
Particle Size Em
Bafe Filter Grease-X-Tractor Grease Grabber Water Wash Hood Cartridge Filter
20
Grease Extraction
Grease Grabber Multistage Filtration System

The Grease Grabber dual-stage ltration system uses the Grease-X-Tractor
along with the Grease Grabber lter to remove 100% of the grease particles,
at 5microns and larger, out of the airstream. The Grease Grabber system is
designed for heavy-duty grease applications.
How it works:
The Grease-X-Tractor is the primary lter that removes large grease
particles using centrifugal force (described on page 22).
The Grease Grabber is the secondary lter that uses a -inch packed bead
bed to remove the small particles of grease that are not removed by the
Grease-X-Tractor lter.
Tested to ASTM F2519-2005

UL 1046 Listed
NSF Certified
Grease-X-Tractor with Grease Grabber removes

100% of the grease particles at 5 microns or larger
Mass & Grease Extraction Efciency vs. Particle Size for

Grease Grabber Over Griddle with Hamburger
100 200
90 System Efciency = 99% 180
80 1% of particulate is exhausted into duct 160

70 140
Mass (mg/m3 )
60 120
50 100
40 80
30 60
20 40
10 20
0 0
0.1 1 10
Particle Size Em
Gas Griddle Hamburger Emissions Griddle after Grease Grabber Efciency Grease Grabber 600 cfm
See Third-Party Grease Extraction Efciency Verication on page 25
21
Grease Extraction
Grease-X-Tractor Centrifugal Filtration

The Grease-X-Tractor filter is the ideal lter for medium grease-loading
applications. The design of the lter gives the lter great strength and makes
it the best re barrier in the industry, removing 69% of the grease particles at
8microns.
How it works:
The Grease-X-Tractor filter consists of individual vortex chambers having
air inlets at the top and bottom front of the filter.
Air travels in a helical or corkscrew like path through the filter chambers,
subjecting the grease particulate to centrifugal force and throwing it out
of the airstream.
Grease collects on the interior walls of the filter, which then drains into
the hood grease trough and grease cup.

standard method of test
UL 1046 Listed
NSF Certified
The Grease-X-Tractor removes 69% of the

grease particles at 8 microns

Grease-X-Tractor Over Griddle with Hamburger
100 200
27% of particulate is exhausted into duct

80 160
70 140
Mass (mg/m3 )
60 120
50 100
40 80
30 60
20 40
10 20
0 0
0.1 1 10
Particle Size Em
Gas Griddle Hamburger Emissions Griddle after GX Efciency Grease-X-Tractor 600 cfm
22
Grease Extraction
High-Velocity Cartridge
The high velocity cartridge is designed for light duty grease applications.
How it works:
Exhaust or contaminated air passes through the high velocity stainless
steel cartridge.
As the air turns, the particles momentum forces itself out of the airstream
as it changes direction, causing the particulates to impact upon the
cartridge.
The grease then runs down the cartridge into the grease trough, which
then drains into a removable grease container.

UL 1046 Listed
NSF Certified
The high velocity cartridge lter removes 42% of the


Cartridge Over Griddle with Hamburger
100 200

70 140
Mass (mg/m3 )
60 120
50 100
40 80
30 60
20 40
10 20
0 0
0.1 1 10
Particle Size Em
Gas Griddle Hamburger Emissions Griddle after Cartridge Efciency Cartridge Filter 600 cfm
23
Grease Extraction
Standard Baffle
The industry standard bafe lter is designed for light-duty grease applications.
How it works:
Exhaust air passes through the aluminum/stainless steel baffles.
As the air turns, the particles momentum throws the particle out of the
airstream as it changes direction, causing the particulates to impact upon
the baffles.
The grease then runs down the baffle into the grease trough, which then
drains into a removable grease container.

UL 1046 Listed
NSF Certified
The bafe lter removes 28% of the


Bafe Over Griddle with Hamburger
100 200

70 140
Mass (mg/m3 )
60 120
50 100
40 80
30 60
20 40
10 20
0 0
0.1 1 10
Particle Size Em
Gas Griddle Hamburger Emissions Griddle after Bafe Efciency Bafe Filter 600 cfm

24
Grease Extraction
Grease Extraction by Cooking Equipment Type

Different appliances and types of food will produce different amounts of grease, so there is a need for
different levels of grease extraction efciency.
Greenheck recommends lters for each type of cooking equipment. If there is a diverse cooking line-up, use
the worst-case scenario for the type of lter used.
Cooking Equipment Grease Emissions

60
Grease Particulate (lb/1,000 lb. of food)
50
40
30
20
10
0
Gas Electric Gas Electric Gas Electric Gas Electric Gas Electric Gas Electric
Griddle Griddle Fryer Fryer Broiler Broiler Broiler Broiler Oven Oven Range Range
Hamburger French Fries Hamburger Chicken Pizza Spaghetti
Type of Appliance
= Grease Grabber
= Grease-X-Tractor Reference - ASHRAE 745-RP
*Third-Party Grease Extraction Efciency Verication
The charts on pages 21-24 show the amount of grease that is extracted by a typical bafe lter, cartridge
lter, Greenhecks Grease-X-Tractor and Grease Grabber ltration system. The charts also show the
amount of grease that pass through the lter and into your exhaust duct, through your exhaust fan and
onto your roof.
This data was gathered by a third-party testing agency while cooking beef patties on a griddle. The
cooking of beef patties on a griddle yielded the largest mass of grease particles at ~18 microns in size
and the smallest at ~0.2 microns in size (human hair ~100 microns).
The blue area represents the amount of grease that passed through the lter. The green area represents
the amount of grease extracted by the lter. The more green area there was, the more grease that
was extracted in the lter. The orange efciency line shows the efciency of the lter for a specic
particlesize.
25
Make-up air can be introduced several ways, including ceiling diffusers, through-the-hood with an integrated
supply plenum or an external supply plenum. External supply plenums positioned around the perimeter
of exhaust only hoods are a great alternative to integral supply plenums. Unlike integral supply plenums,
they do not sacrice valuable hood containment area. They can be retrotted to almost any hood and are
generally less expensive than integral plenums. Greenheck offers four external supply choices: Air Curtain
Supply Plenum (ASP), Horizontal Supply Plenum (HSP), Variable Supply Plenum (VSP), and the Back Supply
Plenum (BSP).
Standard construction features:
18 gauge 430 stainless steel
Easily removable perforated discharge panels (23% open area)
Supply plenums are available in lengths from 3 to 16 feet where longer lengths require multipleplenums
Discharge Recommended
Recommended
Plenum Type Opening Supply Rate
Application
(Inches) (cfm/ft)
14-inch: Non-Tempered/Heat Only*

Air Curtain Supply Up to 110
14-inch: 12 To minimize mixing with air in the
(ASP)
24-inch: 22 24-inch: space by distributing airow at
14-inch or 24-inch the hood, downward.
Up to 145
Tempered Air
Horizontal Supply (Heated and Cooling)*
15 Up to 150
(HSP) Provides supply air to mix with
room air.
Non-Tempered or
Back Supply MarginallyTempered Air
6 Up to 145
(BSP) Air is kept near hood to minimize
mixing with air in thespace.
Non-Tempered or
Variable Supply Face 8 Face Up to 160 Marginally Tempered Air
(VSP) Curtain 8 Curtain Up to 80 Air is kept near hood to minimize
mixing with air in the space.
* Climate determines tempering conditions.
26
Air Curtain Supply Plenum (ASP)

Air curtain supply plenums are typically used in non-
tempered or heat-only applications, depending upon
climate (can be used as an efcient method for spot-
cooling).
Air curtain supply plenums introduce the air near the
hood to minimize mixing with air in the space
A series of perforated panels evenly distribute air
at lower discharge velocities which increase hood
capture and containment
Easy and flexible installation
Mounted 14-20 inches above the bottom edge of the hood
od or
flush with a drop ceiling
External plenums can be placed on multiple sides of the hood
to create a curtain of air on all exposed sides and increase the
volume of air brought in at the hood
The ASP is 14 or 24 inches wide by 10 inches high
Horizontal Supply Plenum (HSP)

Horizontal supply plenums are typically used in fully tempered air applications
pp
since the air will mix with the air in the surrounding space.
Make-up air is introduced horizontally through the
face of the external supply plenum via perforated
panels in a manner that does not interfere with the
cooking operations beneath the hood(s)
Perforated panels are located on the face of the
external supply plenum to limit the throw to within
several feet of the hood(s) and maintain laminar flow
The HSP is typically mounted flush with the top of the hood
The HSP is 12 inches wide by 18 inches high
27
Variable Supply Plenum (VSP)

The variable supply plenum is a versatile plenum combining
ng the features of
the face and air curtain supply plenums.
Make-up air is supplied horizontally through the
face and vertically through the front perimeter via
perforated panels in a manner that does not interfere
with the cooking operations beneath the hood(s)
Manual damper is included in the plenum to
modulate airflow between the face and air curtain
allowing 0% to 50% through the air curtain and 50% to
100% percent through the face
Best suited for cooler climates where outside air can be used to
cool the kitchen (although either tempered or non-tempered air
can be used depending on climate and comfort goals)
The VSP is 12 inches wide by 18 inches high
Back Supply Plenum (BSP)

Back supply plenums are typically used in non-tempered or marginally
ginally
tempered applications. Also, these plenums are ideal for heatingg
air during the colder months since hot air will rise from a low
discharge position.
An effective way to introduce make-up air into the kitchen
is from the rear of the hood through a back supply plenum
where the air is discharged behind and below the cooking
battery (double layer of perforated panels allow for well-
distributed low-velocity airflow)
Back supply plenums also function as a backsplash panel
and provide the proper clearance to limited combustibles
needed in many installations to meet NFPA 96 standards
This plenum directs airflow through perforated panels
behind and below the cooking equipment without affecting capture and
containment, cooking surface temperature or pilot lights
When using non-tempered air, utilizing low air velocities will keep the air
near the hood
These plenums are 6 inches deep, stretch the entire length of the hood
and discharge at 31 inches above the finished floor
28
Code Information
The Restaurant Fire Suppression System is constructed in compliance with the following:
National Fire Protection Association (NFPA) Bulletin #96 and #17A
UL Standard 300 Listed
UL Standard 2092 Listed (Piranha )
NSF

International Association of Plumbing and Mechanical Officials (IAPMO)
Interim Guide IGC 113-07
ISO 9001-2000
29
Page
Fire Header
Suppression
Amerex
Restaurant res can be devastating. A re can begin on an appliance,
in the hood or ductwork, and quickly spread to the building. A pre-
engineered re suppression system is the rst line of defense against
a restaurant kitchen re. Amerex has been in the re protection
industry since 1971 and has a reputation for excellence, customer
service and innovation unsurpassed in the industry.
Amerex KP Fire Suppression Systems Amerex Zone Defense Fire Suppression Systems
Appliance specic re suppression is a wet The full ood/overlapping restaurant re suppression
chemical system to be used when the equipment systems were developed to solve the real world
placement is known and expect few, if any, problem of how to protect a kitchen where the
changes. Nozzles are selected and aimed at appliances are moved around, rolled in and out for
specic hazards on each appliance. The chemical cleaning, or replaced with different appliances to
agent itself a low pH thats non-corrosive to accommodate changing menus. These systems
stainless steel which can be safely cleaned up are also cost effective with medium and heavy duty
with water and a sponge. cooking lines requiring greater protection.
Features and Benefits

Stainless agent tank enclosures provide a professional look
Fusible link or pneumatic tubing detection - exibility to suit design requirements
Additional switches (two SPDT is standard) for additional equipment shutdown as required
Additional pull stations (one is standard) for large rooms with multiple exits
Metal blow off caps - for high heat applications
Horn strobes - for visual and audible emergency notication
Low pressure alarm helps prevent a false discharge due to pressure loss
K-Class handheld extinguishers to meet NFPA 96 code requirements
UL/cUL Listed per UL 300 re test specications
New York City Department of Buildings (MEA)
Meets requirements of NFPA 96 (Standard for the Installation of Equipment for the Removal of Smoke
and Grease-Laden Vapors from Commercial Cooking Equipment)
Meets requirements of NFPA 17A (Standard on Wet Chemical Extinguishing Systems)
ISO 9001:2000 and ISO 14001:2004 certied
30
Page
Fire Header
Suppression
Ansul
Ansul has been protecting restaurants since 1962 and is one of
the industry leaders in re suppression systems,
Ansul led the industry at a time when kitchen res were a leading
cause of restaurant loss, and their continued advancements
in technology and design have made Ansul the number one
foodservice re protection solution in the world.
Ansul R-102 Fire Suppression System Ansul Piranha Fire Suppression System
In an appliance specic re Dual agent re suppression
system, the nozzles and systems combine water and
placement are chosen for the chemical agent to suppress
type of cooking equipment it the re. The agent is
needs to protect. This is the discharged rst, suppressing
most cost-effective system, the re, and water follows to
as only the appliances that cool the hazard and prevent
need protection are covered. reash. Dual agent systems
can be either
appliance
specic or
full ood.
Options and Accessories

Stainless tank enclosures provide a professional look
Flexible agent distribution hose so appliances can be rolled out for cleaning
Additional switches (two SPDT is standard) for additional equipment shutdown as required
Additional pull stations (one is standard) for large rooms with multiple exits
Metal blow off caps - for high heat applications
Horn strobes - for visual and audible emergency notication
K-Class handheld extinguishers to meet NFPA 96 code requirements
UL/cUL Listed per UL 300 re test specications
New York City Department of Buildings (MEA)
Meets requirements of NFPA 96 (Standard for the Installation of Equipment for the Removal of Smoke
and Grease-Laden Vapors from Commercial Cooking Equipment)
Meets requirements of NFPA 17A (Standard on Wet Chemical Extinguishing Systems)
ABS - American Bureau of Shipping
31
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1
Building Value in Air

Greenheck delivers value top quality, innovative air- And building owners and
to mechanical engineers by related equipment. We offer occupants value the energy
helping them solve virtually extra value to contractors efficiency, low maintenance
any air quality challenges by providing easy-to-install, and quiet dependable operation
their clients face with a competitively priced, reliable they experience long after the
comprehensive selection of products that arrive on time. construction project ends.
Our Commitment
As a result of our commitment to continuous improvement, Greenheck reserves the right to change
specifications without notice.
Specific Greenheck product warranties are located on greenheck.com within the product
area tabs and in the Library under Warranties. Prepared to Support
Green Building Efforts
00.KIT.1013 R3 1-2014 IW
P.O. Box 410 Schofield, WI 54476-0410 Phone (715) 359-6171 greenheck.com Copyright 2014 Greenheck Fan Corp.
Controls and Energy Management
Relay Box Temperature Interlock
Fan Control Center Variable Volume Systems
February
2012
Control Decision Guide
Which Control is Right For Your Application?

No No
Do you want the system Greenheck Vari-Flow System

Do you want to start and
to vary the exhaust and or Melink Intelli-Hood
stop your fans via a prewired Yes Yes
supply rates based on the System
control package?
cooking load? (Both systems comply with *IMC 507.2.1.1)
No No No
Do you ONLY require a

Field-wired or optional temperature interlock
Yes Yes Temperature Interlock
factory-mounted switches. to comply Yes
with
IMC 507.2.1.1?
No No
Do you require factory

prewired options such
Kitchen Fan Control Center
as exhaustYes
on in fire, Yes
(KFCC)
temperature interlock
(IMC 507.2.1.1), etc?
No No
Do you have:
More than two fans?
Kitchen Fan Control Center
3-phase motors?
Yes Yes
(KFCC)
The need for thermal
overloads?
No
Yes
Relay Box
All Greenheck controls are UL Listed to

Standard 891 or 710 as it applies.
IMC International Mechanical Code
2
Greenheck Controls
Relay Box
Greenhecks relay box is compact, prewired and offers a low-cost
method of starting one or several single-phase fan motors. The
relay box can be used in place of larger, more expensive starters.
Standard Construction Features
Prewired from factory
Wiring diagram included in control box
Interface to shut off supply fan in fire mode is included
Requirements:
All motors must have thermal overloads
Two fans maximum, both operating from one switch
(For more than two fans, use model KFCC)
Each fan must have its own power source
Limitations:
No additional options When switches are moved to the on position,
lights turn on and relays close to start fans.
Single phase power only (120, 208 or 230 volt)
Temperature Interlock
International Mechanical Code (IMC 507.2.1.1) requires the kitchen
ventilation system to automatically start when cooking operations
occur in the case where they have not been started manually.
Greenheck satisfies this requirement through their temperature
interlock as illustrated below. This solution is also available on
Greenhecks kitchen fan control center (KFCC) and is part of the
variable volume systems discussed on pages 4-7.
Temperature sensor to detect heat from the cooking operations
is used to signal the control to start the fans.
Automatically turns off fans when heat is no longer present
and prevents fan cycling by means of set point temperature
differential (digital temperature interlock) or 1-100 minute time
delay relay (thermostat control option).
Meets IMC code 507.2.1.1
Heat from the equipment is sensed by the
UL Listed temperature probe. Control automatically
starts fans if not already started manually.
Temperature Control Options
Digital temperature interlock includes a micro controller with
LED display that can be remote mounted. This option provides
easy access and accurate control when making seasonal
adjustments to the temperature setting, eliminating the need to
access the hood top.
Thermostat control utilizes a sensor with set dial screw on the
back to adjust the temperature. This can be advantageous when
trying to control several sensors, as they can be connected in
parallel back to one small control. Digital Temperature Interlock
3
Greenheck Controls
Kitchen Fan Control Center (KFCC)

Greenhecks kitchen fan control center (KFCC) allows you to manage power for your kitchen ventilation
system from one location, with well-labeled connections and a variety of options to reduce installation and
coordination time at the jobsite. The KFCC is prewired other than the main power and connections to fans
and lighting in the field. The KFCC offers clean, safe, and dependable control for the kitchen fans, hood
lights and a variety of control options discussed below.
Prewired
UL Listed to Standard 891
Magnetic motor starters (including thermal overloads)
Light & fan switch mounted on door (can be remote
mounted)
Color coded wiring with diagram mounted inside door
When switches are moved to the on position, motor

starters close to start fans. Lights and other control
options are also wired into the KFCC for single point
connections.
Kitchen Fan Control Center Options

Exhaust on in Fire Mode Keeps the exhaust Exhaust Fan Failure Indicator Light Lights up
fans running after fire suppression has been if the exhaust fan fails.
activated to exhaust smoke from the space.
Single Light/Fan Switch One switch that turns
Trim Ring Cosmetic feature designed to trim on all lights and fans.
out the KFCC when recessed into the wall.
Power For Shunt Trip Prewired at the factory to
Removal of Starter When Supplied in Unit provide power to shunt trip. This option eliminates
Option used when the starter for the fan is already the need for field hook-up.
supplied.
Automatic Damper Switch Reset switch that
Up to Two Status Lights Lights that indicate a opens the damper up again after fire triggered the
specific function is on. These lights can be either damper toclose.
24volt or 120volt.
Temperature Interlock Designed and installed
Up to Two Extra Fire Relays Two optional fire to automatically activate the exhaust fan, if not
relays to hook-up to other features as needed. manually started whenever cooking operations
occur. (See temperature interlock on page 3 for
Lights Out in Fire Connecting lights with this details).
option will shut lights off in the event of a fire.
Supply Fan Failure Indicator Light Lights up

if the supply fan fails.
4
Greenheck Controls
Variable Volume
Greenheck offers variable volume ventilation systems that track the cooking load and vary the exhaust
and supply ventilation based on demand. Since the cooking load varies throughout the day, your exhaust
system doesnt need to run at the maximum exhaust air volume all day. Greenheck understands that by
varying the speed of the fans based on the cooking load, you will save money by reducing power and
heating and cooling costs. See figures 1 and 2 below.
The system monitors the cooking operation and adjusts the exhaust and supply unit fans so that when the
cooking load is reduced, the fans operate at a reduced level providing energy savings
Satisfies International Mechanical Code 507.2.1.1 requirement to start fans when cooking operationsoccur
System is prewired, UL Listed and includes wiring diagrams
Payback:
Typical payback of 1 to 3 years
Improved efficiency by reducing fan speed
Additional Benefits:
Ventilation equipment life is extended by soft-starting starting fans, therefore reducing stress on belts and
bearings
Reduced sound levels to improve customer and employee comfort
The charts below are an example of how the cooking load in a typical restaurant varies
throughout the day and how the variable volume system can generate money savings.
Constant Volume Design Airflow Variable Volume Matches Airflow to Cooking Load
100% 100%
$$$$$$$$$$$$$$$$$$$$
$$$$$$$$$$$$$$$$$$$$
80% 80%
$$$$$$$$$$$$$$$$$$$$
$$$$$$$$$$$$$$$$$$$$
$$$$$$$$$$ $$$$$$$ $
$ $ $ $$ $
60% 60% $ $$ $ $
CFM
CFM
Breakfast
Breakfast
40% 40%
Dinner
Dinner
Lunch
Lunch
20% 20%
0% 0%
6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 10 11
Operating Hours Operating Hours
= Constant Volume = Variable Volume
Figure 1 The cooking load throughout the day varies Figure 2 A variable volume system will track the
significantly. However, the kitchen only requires maximum cooking load (dashed red line) and vary the exhaust and
ventilation for a small percentage of the day. The shaded supply ventilation. The area above the red line represents
area represents the savings potential for a variable energy savings.
volume system. The dashed red line is showing fan
operation at 100% regardless of cooking load.
5
Greenheck Controls
Greenheck Vari-Flow Air Management System

The Greenheck Vari-Flow Air Management System senses the heat output of the appliance lineup and only
exhausts and supplies only the amount of air necessary, thus providing valuable energy savings.

Exceptional Value The Vari-Flow system is an economical choice.
Considering upfront costs, maintenance and ongoing payback, the Vari-Flow
Air Management System is an all around cost-saver. HOOD
LIGHTS
FAN
ON/OFF
Space Pressure Control Greenhecks Vari-Flow system controls the

FAN
100%
make-up air unit by sensing static pressure in the space, independent of the
exhaust fan speed, to ensure proper room pressurization at all times. Other SYSTEM
similar systems control the make-up air unit proportionally with the exhaust.
FAULT
However, when direct-fired gas make-up air units are requiring a constant 472621
pressure drop across the burner, this tracking will not follow the blower
curve, resulting in periods of imbalance.
5 Times Quicker Response Maintaining capture and containment of cooking effluent and heat is
important, so it is critical for the variable volume system to respond quickly. The Vari-Flow system is
designed with the temperature sensor in the capture tank versus in the duct collar where many other
systems detect heat. Greenhecks placement provides a response that is ready 5 times faster than a duct
mounted sensor for superior performance.
Fully Modulating Turndown up to 50% Idle cooking periods can realize up to 50 percent turndown
with the Vari-Flow Air Management System.
Melink Intelli-Hood System

Like the Vari-Flow System, the Intelli-Hood System senses the cooking activity and varies airflow to meet the
demand.

Secondary Optic Sensors In addition to a primary temperature sensor
in the duct collar, the Intelli-Hood System includes optic sensors to sense
steam and/or smoke being generated from the cooking process, regardless
of the heat load. When as little as seven percent of the optics infrared beam
is blocked, the exhaust fans will be brought up to full speed to capture
the effluent. The system will return back to the required speed based on
temperature when the hood has been cleared of smoke and steam.
Professional Start-Up in the Field Melink includes a factory start-up with the purchase of their
system. This start-up includes a site visit from a Melink field technician to ensure that the system is
installed correctly and programmed based on the application. The technician will also provide basic
training to operators present during the start-up and answer any questions about the system.
Easily Accommodates Larger Systems The system is designed to easily handle larger systems and
can be easily programmed and monitored from its keypad control.
Fully Modulating Turndown up to 50% Idle cooking periods can realize up to 50 percent turndown
with the Melink Intelli-Hood System.
6
Greenheck Controls
Which Variable Volume System is best for your application?
Greenheck Melink
System Decision Matrix Vari-Flow Intelli-Hood
System System
Factory Installed System n n Fully

IMC 507.2.1.1 Compliant n n Modulating
Full Fan Speed Override n n
Turndown
Supply Controlled by Space Static Pressure n
up to 50%
Supply Controlled Proportionally Optional n
Professional Start-up by Factory Representative n
Lower Cost n
Secondary Optic Sensors for Smoke and Steam n
Small to Medium Size Applications n
Large or Steam Intensive Applications n
Looking to Decrease the Payback Period?

The Vari-Flow Air Management System and Melink Intelli-Hood System may qualify for many state and local
government rebate and credit programs. Rebates can decrease the upfront cost of the systems.
Going for LEED Certification?

The Vari-Flow Air Management System and the Melink Intelli-Hood System align with the following
LEEDcredits and may contribute toward earning LEED credits.
Innovation and Design Process
ID Credit 1 Innovation in Design
Energy and Atmosphere
EA Credit 1 Optimize Energy Performance
7
Engineered Kitchen Ventilation Systems

Grease Grabber Pollution Control Units Kitc
s hen
stem trols Ventila
n Con
ctio
n Sy se Extra ti
Ene on Sys
and
latio
Rel
ay B
a
enti s & Gre ms
ox
Man tems
Fa rgy
en V
n Con
h od te
s trol
age
Kitc haust Ho ssion Sy
Cen Te
ter mpe men
Ex pre Vari
ratu t
re In
up able terloc
ire S es Volu k
F cessori
me
Syste
ms
c
A
August
ber
Octo 2011
2011
Febr
uary
2012

Our Warranty
Greenheck warrants this equipment to be free from defects in material and workmanship for a period
of one year from the shipment date. Any units or parts which prove defective during the warranty
period will be replaced at our option when returned to our factory, transportation prepaid. Motors are
warranted by the motor manufacturer for a period of one year. Should motors furnished by Greenheck
prove defective during this period, they should be returned to the nearest authorized motor service
station. Greenheck will not be responsible for any removal or installation costs.
Prepared to Support
As a result of our commitment to continuous improvement, Greenheck reserves the right to change Green Building Efforts
00.KIT.1001 R2 2-2012 IP
Engineered Kitchen Ventilation Systems
Grease Grabber Pollution Control Units
August
2011
We are your single source
for efficient, well-integrated
kitchen ventilation systems.
Kitchen Hoods
Industry-Leading Grease
Filtration
Energy Management Controls
Utility Distribution Systems
Air Supply Plenums
Pollution Control Units for Grease

and Odor
Exhaust Fans
Make-Up Air Units
Packaged Rooftop Units
Enjoy Greenhecks extraordinary service, before, during

and after the sale.
Greenheck offers added value to our wide selection of top performing, energy-efficient products by providing
several unique Greenheck service programs.
Our Quick Delivery Program ensures shipment of our in-stock products within 24 hours of placing your
order. Our Quick Build made-to-order products can be produced in 1-3-5-10- or 15-day
production cycles, depending upon their complexity.
Greenhecks free Computer Aided Product Selection program (CAPS), rated by many as the best in the
industry, helps you conveniently and efficiently select the right products for the challenge at hand.
Greenheck has been Green for a long time! Our energy-saving products and ongoing corporate
commitment to sustainability can help you qualify for LEED credits.
Our 3D service allows you to download at no charge lightweight, easy-to-use AutoDesk Revit 3D draw-
ings for many of our ventilation products.
Find out more about these special Greenheck services at greenheck.com
2
Pollution Control
Even the best kitchen hood grease filters may need a little backup as no mechanical hood filter is 100% efficient
at removing all forms of grease.
Grease vapor and odors are not removed
Odors may cause neighbor complaints
Local ordinances/codes may require additional filtration and/or odor control
Make a play against grease and odor!

Greenhecks Grease Grabber Triple Play and Power Play products are specifically designed to eliminate both
smoke and grease particles from your kitchen exhaust system, and odor control modules eliminate or reduce
odors to acceptable levels.
High efficiency filtration at the hood, like the Grease Grabber dual stage filtration system, is important. Capturing
a greater percentage of grease at the hood will significantly reduce pollution control unit maintenance costs. For
more information on Greenhecks hood filtration options, please refer to www.greenheck.com.
Features and Benefits
Feature Benefit
Continuously welded single piece construction on a

Makes installation fast and easy
common mounting rail
Thermo-set powder painted inside/outside Enhanced corrosion protection and sustainability
Fan motors and drives are mounted outside of the

Eliminates fan motor and drive exposure to grease
airstream, per NFPA 96
Uniquely bonded activated carbon filters Effective removal of cooking odors
Choice of Amerex or Ansul Fully pre-piped fire protection system
3
Grease Grabber Triple Play
The Grease Grabber Triple Play uses a 3-stage mechanical filter arrangement to clean grease
and smoke particles from the exhaust air at a low up front cost. Independent pressure switches
signal when any of the 3 filter stages need replacing, taking the guess work out of maintaining the
equipment. The Grease Grabber Triple Play incorporates activated carbon panels to remove odor
molecules prior to discharging the air, reducing the impact of kitchen exhaust to the surroundings.
Factory inlet transition

1
fabricated to match
ductwork for ease of
installation
MERV 8 pre-filter removes

2
large particles from the
incoming airstream to
4
protect high efficiency filters
and minimize maintenance
3
2
MERV 14 high capacity
3 1
bag filter removes a large
percentage of smaller
particles not captured by
the pre-filter
Metal framed Internal pressure

filters in extruded switches monitor each
aluminum and individual filter stage.
gasketed tracks A remote filter status
prevents air from indicator panel advises
bypassing the maintenance staff
filters. when each filter stage
requires replacement.
4
Built in accordance with NFPA 96
ANSI/UL 867 Listed

Optional Items
MERV 17 HEPA filters available for efficiencies greater than 95%.
P
otassium permanganate and other impregnates available for code compliance and/or to deal with
specific odors.
Greenheck inline fan options are available to fit specific job needs.
Unit can be constructed in multiple sections for field assembly if required.
4 MERV 16 rigid final filter ensures a

minimum overall particulate removal
efficiency of 95%
5 Bonded activated carbon filters reduce cooking

odors with a generous application of 95 lbs. of
carbon per 1000 cfm of exhaust to maximize
6 performance and minimize maintenance.
5 Greenheck utility set fan with motor and

6
drive mounted outside of the airstream
per NFPA96. Factory provided high
temperature flex fabric transition.
B C D E
Dimensional Information
Max Air Inlet Unit Outlet
Model Height Width2 Unit Weight
Volume1 Transition3 Length Trans/Fan
GPBRC (inches) (inches) (pounds)
(cfm) (inches) (inches) (inches)
A B C D E
-10-10 2,000 34 26.3 18-26 98 52.3 1100
-10-20 4,000 34 50.0 18-26 98 57.8 1600
-10-30 6,000 34 73.7 18-26 98 71.5 2150
-20-20 8,000 58 50.0 18-26 98 72.0 2600
-20-30 12,000 58 73.7 18-26 98 77.8 3500
-20-40 16,000 58 97.4 18-26 98 99.1 4200
-30-30 18,000 82 73.7 18-26 98 78.0 4700
-30-40 24,000 82 97.4 18-26 98 84.1 5700
-40-40 32,000 109 97.4 18-26 98 98.4 7300
-40-50 40,000 109 121.5 18-26 98 104.4 8000
1 Maximum air volume is based on 500 ft/min air velocity across the precipitator
2 Lifting lugs for the unit add a nominal 4 inches to each side of the unit width
3 Actual dimension based on incoming duct dimension to ensure expansion angles do not exceed 45
NOTE: Dimensions are subject to change pending final fan selection

NOTE: Type and volume of cooking and cooking fuel must be factored in when selecting unit. Consult factory for final selection.
5
Grease Grabber Power Play
The Grease Grabber Power Play electrostatic precipitator is the best available technology when it
comes to kitchen pollution control. It provides optimum performance with low operating costs. The
permanent electrostatic collector section removes grease and smoke particles from the airstream.
Additionally, the integrated self cleaning sequence, initiated by the system controls, readies the
Power Play to go to work again without the time and expense of replacing filters. The Power Play
incorporates activated carbon panels to remove odor molecules prior to discharging the air, reducing
the impact of kitchen exhaust to the surroundings.
Factory inlet transition

1
fabricated to match ductwork
for ease of installation
5
Aluminum mesh pre-filter
2 4
removes large particles from
the incoming airstream prior 3
to reaching the ionizer cell. 2
1
3 The electrostatic collectors

ionizer imparts a positive
electrical charge on the grease
and smoke particles as they pass.
These particles are then repelled by
positively charged plates and collected on
negatively charged plates.
Aluminum mesh mist eliminator that

4
prevents wash water from entering safety
filter and carbon sections.
HIGHRemote mounted control

DANGER
VOLTAGE Remote mounted
panel is pre-programmed detergent dispenser
OPERATOR INTERFACE
SYSTEM START SYSTEM STAND BY NORMAL OPERATION to sequence the wash for the electrostatic
MANUAL WASH WASH IN PROGRESS
DETERGENT LOW
LEVEL
cycle of the electrostatic collector self-cleaning

RESET RESET INDICATOR
collector section at a set system. Holds up to

schedule, minimizing 55 gallons for less
POWER SUPPLY POWER SUPPLY
PRIMARY POWER HIGH VOLTAGE
POWER SUPPLY HIGH

VOLTAGE
manual maintenance. frequent maintenance.
6
XX
Built in accordance with NFPA 96
ANSI/UL 867 Listed
Optional Items
MERV 17 HEPA filters available for efficiencies greater than 95%.
Potassium permanganate and other impregnates available for code compliance and/or
deal with specific odors.
Greenheck inline fan options available to fit specific needs.
Unit can be constructed in multiple sections for field assembly if required.
MERV 14 high capacity bag filter acts as

5
a safety filter preventing high amounts of
grease from saturating the carbon panels
7 should the units ionizer lose power.
Bonded activated carbon filters reduce cooking

6 6
odors with a generous application of 156 lbs.
of carbon per 1000 cfm of exhaust to maximize
performance and minimize maintenance.
Greenheck utility set fan with motor and

7
drive mounted outside of the airstream
per NFPA96. Factory provided high
temperature flex fabric transition.
B C D E
Dimensional Information
Max Air Inlet Outlet
Model Height Width2 Unit Length Unit Weight
Volume1 Transition3 Trans/Fan
GSA (inches) (inches) (inches) (pounds)
(cfm) (inches) (inches)
A B C D E
-02-03 2,000 41 42.625 18-26 106.125 58.313 3100
-02-04 2,500 41 54.625 18-26 106.125 65.313 3620
-02-05 3,500 41 65.375 18-26 106.125 65.313 4025
-02-06 4,000 41 77.375 18-26 106.125 67.313 4280
-04-04 5,500 65 54.625 18-26 106.125 76.188 4580
-04-05 6,500 65 65.375 18-26 106.125 78.313 5200
-04-06 8,000 65 77.375 18-26 106.125 83.313 5700
-04-07 9,000 65 89.063 18-26 106.125 83.313 6420
-04-08 10,500 65 101.063 18-26 106.125 96.876 7080
-04-09 12,000 65 112.750 18-26 106.125 101.375 7560
-06-08 16,000 88.875 101.063 18-26 106.125 103.313 8800
-06-09 18,000 88.875 112.750 18-26 106.125 103.313 9570
1 Maximum air volume is based on 350 ft/min air velocity across the precipitator
2 Lifting lugs for the unit add a nominal 4 inches to each side of the unit width
3 Actual dimension based on incoming duct dimension to ensure expansion angles do not exceed 45
NOTE: Dimensions are subject to change pending final fan selection

NOTE: Type and volume of cooking and cooking fuel must be factored in when selecting unit. Consult factory for final selection.
7
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1

Our Warranty
Greenheck warrants this equipment to be free from defects in material and workmanship for a period
of one year from the shipment date. Any units or parts which prove defective during the warranty
period will be replaced at our option when returned to our factory, transportation prepaid. Motors are
warranted by the motor manufacturer for a period of one year. Should motors furnished by Greenheck
prove defective during this period, they should be returned to the nearest authorized motor service
station. Greenheck will not be responsible for any removal or installation costs.
Prepared to Support
As a result of our commitment to continuous improvement, Greenheck reserves the right to change Green Building Efforts
00.KIT.1012 R1 8-2011 SN
Utility Distribution System
UDS Model M
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October
2012
Why buy a Greenheck
FlexConnect UDS
FlexConnect Utility
Distribution System
A pre-engineered delivery system for the
cooking equipments utilities. It eliminates
custom designed contractor built walls to bring
the utilities to the cooking appliances. To build a
contractor wall:
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together to design the utilities into the wall,
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all have to work together to install the utility
wall.
Custom built utility walls are built for a
specific cooking line-up and require hours of
coordination to be built in the field. If that line-up
changes, the electrical and plumbing have to be
changed to accommodate for the new line-up.
With FlexConnect, just send Greenheck the
cooking equipment utility information and you
will receive the flexibility your kitchen deserves.
Flexibility - Plumbing
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dirt and grease.
Tax Benefit
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Drop Quantity
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location, another wall must be built.

Construction
Features
Greenheck FlexConnect Utility

Distribution Systems
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Panel Board Breaker System
Electrical Option
MAIN SERVICE DISCONNECT

STATION
CAUTION!
Switch both of the disconnects to OFF positions before
servicing this or any electrical system within this
Utility Distribution System. After servicing switch the
disconnects to ON position to reactivate Electrical service
Main Service
Disconnect Switch
MAIN 120/208/3ph.
ELECTRICAL RECEPTACLES DISCONNECT SWITCH Fire Protection

Disconnect Switch
CAN BE PLACED EVERY 12"

1
(SPECIFY SIZE OPTION 1) FIRE SYSTEM 2.

3.
4.
IFY SIZE & LOCATION OPTION 2) DISCONNECT SWITCH 5.

6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
H C H C H C
SINGLE LINE 17.
18.
19.
BREAKER PANEL 20.

21.
22.
DROPS WATER DROPS 23.

24.
ERY 12" EVERY 24"

1/4" ALT. 3/4"
VENTILATOR
FAN/LIGHT SWITCHES
BLANK PLATE(S)
FOR OTHER CONTROLS
20 AMP 120V
RECEPTACLE
3
BOTH ENDS
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Electrical Option

Electrical
Greenhecks FlexConnect utility distribution systems (UDS) are available in four different options; base,
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and custom units. Our base and option packages allow for faster leadtimes and better pricing, while our custom
program still allows us to meet any customer demand.
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Electrical Option: Internal Service Panel for Appliance Receptacles

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Application and Specification
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PGHBVHFUZQF4FSJFTTUBJOMFTTTUFFM5IFTFSWJDFSJTFSTXJMMCFBCMFUPBDDPNNPEBUF
CPUIFMFDUSJDBMBOEPSQMVNCJOH5IFIPSJ[POUBMSBDFXBZXJMMCFEJWJEFEJOUPTFQBSBUF
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KPJOUPOUIFIPSJ[POUBMDIBTFXIFOUIFVOJUJTGUJODIFTPSMPOHFS
Plumbing:5IFIPSJ[POUBMQMVNCJOHDPNQBSUNFOUJTUPJODMVEFNBOJGPMETGPSHBT IPUXBUFS BOE
DPMEXBUFS5IF PSJODIHBTNBOJGPME TJOHMFPSMPPQFE
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DPOOFDUJPOT 5IF HBT DPOOFDUJPOT BSF TQBDFE JODIFT BQBSU BOE BSF BMUFSOBUFMZ TJ[FE BT
BOEJODIFTFWFSZPUIFSDPOOFDUJPO5IFJODIIPUBOEDPMEXBUFSNBOJGPMETXJMMJODMVEF
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MPDBUFEPOUIFFOEPGPOFTFSWJDFSJTFS5IFTUBOEBSEIPSJ[POUBMDIBTFFMFDUSJDBMDPNQBSUNFOU
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IPSJ[POUBMDIBTFFMFDUSJDBMDPNQBSUNFOUJODMVEFTFRVJQNFOUSFDFQUBDMFT"MMXJSJOHDPOEVJUJT
QSPWJEFECZPUIFST&RVJQNFOUSFDFQUBDMFTUPCFQMBDFEJOUIFTQFDJmFEMPDBUJPOVOEFSUIFIPSJ[POUBM
DIBTFCZPUIFST
Optional Electrical Package - Point-of-use or Panelboard:*OUFSOBM4FSWJDF1BOFMGPS"QQMJBODF
3FDFQUBDMFTTIBMMJODMVEFBOJODPNJOHFMFDUSJDBMTFSWJDFSJTFSPOUIFSJHIUFOEXJUIBBNQNBJO
TIVOUUSJQCSFBLFS5IFVOJUXJMMIBWFJOEJWJEVBMCSBODICSFBLFS T
GPSFBDIFRVJQNFOUSFDFQUBDMF
MPDBUFEFJUIFSPOUIFTFSWJDFSJTFSPSIPSJ[POUBMDIBTFEJSFDUMZJOMJOFXJUIUIFFRVJQNFOUSFDFQUBDMF
5IFVOJUXJMMIBWFMJHIUBOEGBOUPHHMFDPOUSPMTXJUDIFTMPDBUFEPOUIFFOEPGUIFFMFDUSJDBMTFSWJDFSJTFS
BOEBDPWFSFEQIBNQDPOWFOJFODFPVUMFUPOCPUITFSWJDFSJTFSFOET&RVJQNFOUSFDFQUBDMFT
BSFGBTUFOFEJOUIFTQFDJmFEMPDBUJPOVOEFSUIFIPSJ[POUBMDIBTF
Our Commitment
As a result of our commitment to continuous improvement, Greenheck reserves the right to change
Specific Greenheck product warranties are located on greenheck.com within the
product area tabs and in the Library under Warranties.
1SFQBSFEUP4VQQPSU
(SFFO#VJMEJOH&GGPSUT
00.KIT.1009 R4 10-2012 RG
10#PYt4DIPGJFME 8*t1IPOF
tHSFFOIFDLDPN Copyright 2012 Greenheck Fan Corp.

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September

1: Types of Commercial Kitchen Ventilation Hoods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

2: Determining Exhaust Rate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

3: Supply and Make-Up Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

4: Room Balance and Airflow Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

6: Fire Suppression Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

7: Energy Management Systems (Variable Volume Driven) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Exhaust Fan Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Make-Up Air Selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

9: Ductwork and Pressure Losses. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

10: Utility Distribution Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

11: Design Considerations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

13: Quick Reference Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49-52

Free Foot Area Consideration and Hood Factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

References, Codes, and Informational Sources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Commercial Kitchen Ventilation Web sites. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Make-Up Air Unit Upblast Exhaust Fan

Vented Curb Extension

Variable Volume Controls

Fire Suppression Controls

Commercial Kitchen Hood

Two Types of Hoods

TYPE I Canopy Hood

Wall Canopy Hoods

IMC requires a minimum hood overhang of 6 inches from

Double Island Hoods

Water Wash Hoods

*Data provided by Architectural Energy Corporation, Proximity Hood

Proximity Hoods (Backshelf)

height and depth than a typical canopy hood. The name

distance from the cooking equipment varies between

Flue Bypass Proximity Hoods

DETERMINING EXHAUST RATE

Cold vs. Hot

LIGHT MEDIUM HEAVY EXTRA-HEAVY

Gas & Electric Ovens

Fryers Griddle Oven

QC - Quantity of contaminated air

QF - Quantity of air required to contain

Greenheck airflow volume per linear foot (cfm/linear foot) method

HOOD TYPE LIGHT MEDIUM HEAVY EXTRA - HEAVY

Total Airflow = 2050 cfm

CORRECTING FOR FREE FOOT AREA

Greenheck Method Area

12 in. Free Area Overhang (0 cfm/ft2) 12 in.

12 in. Extended Area Outside Updrafts (50 cfm/ft2) 12 in.

The table to the right illustrates the difference in exhaust

HOOD FACTORS Condition Multiplying Factor

EXAMPLE HOOD FACTOR CALCULATION

Putting it all together - complete example

Free Foot Area

QC - Quantity of contaminated air

SUPPLY AND MAKE-UP AIR

Tempered or Untempered? Goal is Comfort Goal is Low Cost

Exhaust Only Hood with

Integrated Air Curtain

External Air Supply Plenum

External Variable Supply Plenum Figure 19

Roof Top Units (RTUs)

outside air. The example shows that each RTU is providing

small amounts of air are distributed throughout

Perforated Face 16 high 150 150

ROOM BALANCE AND AIRFLOW TESTING

by providing slightly more air than