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A.I.A. File No.

30-D-3

design of
grease filter
equipped
kitchen exhaust
systems

RPJ
toU RESEARCH PRODUCTS CORPORATION

® Research Products Corporation 1967

.
Table of Contents
PAGE NO.
HOODS, WHY? 3
GREASE FILTERS, WHY? 3
TYPES OF HOODS —_ 3
Ventilator Hood 4
Canopy Hoods 4
Canopy Standard Hood . 4
Canopy Slot Hood = 5
DESIGNING THE KITCHEN EXHAUST SYSTEM 6
Step No. 1, Hood 6
Step No. 2 Air Volume _ 6

Step No. 3 Filters Required 6


Step No. 4 Exhaust Duct 7
Step No. 5 Resistance to Air Flow 8
MAKE-UP AIR 9

CODES 10

ACCESSORY ITEMS 10

SUMMARY 10
SAMPLE PROBLEM DRAWING 11

SAMPLE CALCULATION 12

CALCULATION SHEET .__ 13

2
Design of Grease
Filter Equipped
Kitchen Exhaust
Systems

The need for a well designed grease filter equipped Grease filters protect exhaust equipment. When
kitchen exhaust system has become widely recog- filters are not used in the exhaust system, grease will
nized. Authoritative organizations, as well as local collect on the blower wheel and motor. This is detri-
fire and health inspectors and industrial commissions, mental in many ways. Grease deposits on the wheel
realize its importance. The properly designed ex- will cause unbalance resulting in unnecessary bearing
haust system encourages better \vorking conditions wear. Grease accumulations on the motor will cause
and, therefore, improves employee efficiency. overheating which will create an additional fire haz-
ard. The grease also has a tendency to deteriorate the
insulation on wires thus adding another fire hazard.
Hoods, Why? Grease filters simplify cleaning because grease de-
posits are collected on the filter in an easily accessible
The purpose of the hood is to capture, as nearly as area. Minimum cleaning problems promote regular
possible, all the heat, smoke, odors, grease, and grease cleaning, thus safety, sanitation, and health standards
vapors produced in the cooking process and to contain are greatly improved.
them until the fan can exhaust them.
Grease filters have established themselves as an ex-
tremely important part of any kitchen exhaust system.
In many areas, they are required by law. They should
Grease Filters, Why? be included in any newly designed hoods and incor-
Frequently, flash fires originating from cooking porated in remodeled hoods. The design and selec-
operations spread from the stove to grease deposits in tion of grease filters play an important role in the over-
the exhaust system. Non-filtered systems are prone to all effectiveness of the entire kitchen exhaust system.
collect accumulations of highly combustible grease de-
posits throughout the entire duct system. Because of
the chimney effect created in vertical duct work, a Types of Hoods
very intense rapidly spreading fire can engulf the en-
tire system. A filtered system is protected from ex- There are two basic hood types:
tensive damage because grease filter deposits are 1. Ventilator or back shelf hood. (Pi fa L ]
limited in quantity to that collected between cleanings 2. Canopy type hoods.
(usually once a week) and the smaller amount of a. Canopy — island hood.
grease is confined to the grease filters. The build-up b. Canopy — wall hood.
of extensive grease deposits in out-of-sight, inacces- c. Canopy — corner wall hood.
sible locations is limited to the very small amount that
passes through the filters (with efficient grease filters, d. Canopy — apron or wall protected.
usually less than 5%). e. Canopy — slot type hood.
Ventilator or Back Shelf Hood
The ventilator or back shelf hood (Figure 1) is
designed to be as close as possible to the cooking
0
surface, usually 18 to 24 inches above it. Heat and
fumes are caught close to the point of origin. The
entrainment velocity moves the air under the shelf
away from the cook. The design details of ventila-
tors and auxiliary equipment are generally furnished
as a package by the manufacturer of this type equip-
ment. Various patented features may be included.
Usually the hood is pre-assembled, then installed ac-
cording to manufacturers' recommendations. The
design of the filter and hood will not be covered in
this brochure because of this fact; however, the fan,
motor and duct work are basically the same as will
be covered in detail later in the text.
The exhaust air volume through a ventilator hood Fig. 1
will vary from approximately 300 to 350 cfm per lineal
foot of hood length. If a hood of this type is being
considered, the manufacturer should be consulted
(see Figure 1, Ventilator Type Hood).

Canopy Hoods
The more commonly used canopy hoods have sev-
eral variations. Figures 2a, b, c, & d show the four
basic variations of this hood design.
Fig. 2a CANOPY-ISLAND type with 4 sides exposed.
Fig. 2b CANOPY-WALL type with 3 sides exposed.
Fig. 2c CANOPY-CORNER WALL type with 2 sides
exposed.
Fig. 2d CANOPY-APRON protected with only 1 side
exposed. Fig. 2a
The canopy type hood, since it is by far the most
widely field fabricated will be used as the hood in ISLAND CANOPY
the step-by-step design problem that we will develop.

-IfT

Fig. 2d Fig. 2b
Fig. 2c WALL CANOPY
APRON CANOPY
CORNER CANOPY
Fig. 2e
Fig. 2e CANOPY-SLOT type hood. An example
lay-up and filter placement for a typical hood
is shown.
The slot type hood is not primarily designed for the
commercial kitchen exhaust system; however, it is
periodically called for by the design engineer. This
hood is also sometimes called a double cavity hood or
just plain slotted hood.
There are potential problem areas when utilizing
a hood of this design.
The heat generated in the cooking process is not j
exhausted as rapidly as in the conventional design. SLOT
Filter placement and design and good fit are diffi-
cult in a hood of this design.
The cleanability of the filters, as well as the clean-
ability of the entire hood cavity becomes more diffi-
cult with this design.
If the canopy-slot type hood is to be used, it has
its greatest value in the extremely large island type
(4 sides exposed) hood design.
The greatest asset of this type hood is the removal
of smoke and grease contaminants with the minimum
exhaust requirement. However in .many applications
more ventilation air is required than exhausted, so
the prime reason for having this type hood is lost.
The hot contaminated air rises from the cooking
surface and is held in the hood cavity until such time
as it can be removed through the slot that goes com-
pletely around the perimeter of the hood. Two im-
portant design considerations are (1) have the hood
as low as possible over the cooking surface and (2)
extend the hood out 1 foot minimum beyond the edge
of the cooking surface.
Typical hood construction would have a 2 to 4 inch
slot around the entire perimeter of the hood. The air
velocity through this slot is normally between 350
and 450 fpm. -^3"U
The placement and choice of filters is important SO'
since the optimum air flow through grease filters is 3"SLOT - SO 'L
4OG /v"/V 7Wf<y SLOT
approximately 350 fpm. This will make it necessary 4OO FfMl • 400 CfM
to blank off several areas in the filter rack to increase fVf&Y 4'Of SCOT
the speed of air through the remaining spaces that so/4 s 12. ff SLOT je*A
have filters. /2.s x 400 • sooo
Lack of field information and design criteria for
. 400
this type hood limits its use.
Designing the Kitchen Exhaust System
(See Sample Problem)

Following is an example of the recommended The previous figures should be somewhat higher
step-by-step procedure for the design of a grease filter for charcoal and charcoal type cooking. Some city
equipped kitchen exhaust system. Critical specifica- codes demand double exhaust volumes for these cook-
tions to be determined are: ing areas.
1. Dimensions of the hood.
2. Volume of air to be exhausted.
3. Number of filters required. Step No. 3
4. Diameter of the duct from the hood to the Number of Filters Required
point of discharge.
5. Resistance against which the blower must ex- It is necessary to select the proper number of the
haust the calculated volume of air. correct size grease filters of a reputable make. Too
6. Make-up air. many filters increase cost and reduce the filter effi-
7. Codes. ciency since the velocity through the filter will be
reduced below the optimum rating. Too few filters
increase the resistance to air flow and also increase the
Step No. 1 filter cleaning frequency. Optimum operating con-
ditions for most grease filters is at a face velocity of
To Determine Dimensions of the Hood 350 fpm.
The dimensions of the base of the hood are larger The number of filters required in the hood can be
than the cooking surface it covers to adequately re- determined by dividing the total volume of air to be
move the contaminants generated in the cooking exhausted by the cfm rating of the filters. The manu-
process. A general rule that has proved very satis- facturer's optimum rating should be used (see Table
factory is summarized as follows: The length and II). The use of standard size filters is advisable from
width of the hood base should equal the overall a cost, delivery, and replacement standpoint. Any
dimension of the appliances it covers plus a 1 foot space in the hood not filtered should be blanked off
minimum overhang on each side of the equipment with sheet metal. It is important to install filters at
that is not enclosed by an apron or an adjacent wall. the ends of the hood. The blanked-off space, if re-
The distance from the base of the hood to the cooking quired, should be divided equally between the filters.
This will insure optimum performance and will equal-
surface will normally be 3 to 4 ft. since the kitchen
ize the air velocity over the entire length of the hood
employees must work underneath the hood. Excessive opening.
clearance between the cooking surface and hood TABLE II
hampers the effectiveness of the exhaust system and
should be avoided. Four feet is maximum. Nominal Sizes Optimum Ratings (CFM)
20 x 25 1000
20 x 20 800
Step No. 2 16 x 25 800
16 x 20 640
Volume of Air to be Exhausted 15 x 20 600
10 x 20 400
The volume of air to be exhausted is governed by
state or local codes. The velocities, as shown on the The hood itself must be deep enough to permit the
followingo table,' will insure efficient removal of the installation of the grease filters at a minimum 45°
cooking contaminants. angle from the horizontal. This "will eliminate grease
globules dropping back onto the cooking surface.
TABLE 1 Most filters are designed so that the accumulated
Number of Air Velocity (FPM) grease will run down the face of the filter and drop
Exposed Sides Across Area of Hood from the lowest edge into a drip tray. A design of
4 canopy-island 125 this type also permits enough volume in the hood so
3 canopy-wall 100 that unusually large "puffs" of steam and greasy
2 canopy-corner wall 100 vapors have a place to accumulate until the exhaust
1 canopy-protected apron 100 fan can remove them. This design also allows mixing
(Note: Identification drawings of the 4 variations of of room air with the hot air over the cooking area.
the canopy hood can be seen on the calculation sheet.) Proper design keeps the temperature at the filters less €
than 200 °F., and reduces the possibility of accumulat- TABLE III
ed grease run-off or vaporizing and passing through Friction Loss/
the filters. There isn't a grease filter made that will Duct Area Duct Diameter Ft. of Duct
effectively remove vapors. Assuming that the temper- (Sq. Ft.) (Inches) (Inches W.G.)
ature at the filters is less than 200°, the grease deposit
will be brownish and easily removed. Above 200°, .545 10 .0058
the deposit tends to bake on the filter media, darken- .785 12 .0047
ing in color, and is extremely difficult to remove. 1.069 14 .0039
Some codes suggest that the minimum height from 1.396 16 .0033
the cooking surface to the lower edge of the grease 1.767 18 .0029
filter should not be less than: 2.182 20 .0025
2.640 22 .0023
a. No exposed flames — grills, French fryers, etc. 24 .0020
3.142
— 2^ ft. 3.690 26 .0018
b. Exposed charcoal and charcoal type fires — 4M ft. 28 .0016
c. Exposed fires other than b. — 8/2 ft. , 4.276
4.909 30 .0015
5.580 32 .0014
6.310 34 .0013
Step No. 4 6.080 36 .0012
7.880 38 .0012
Design of the Exhaust Duct 8.720 40 .0011
10.550 44 .0010
The duct leading from the kitchen exhaust hood to 12.550 48 .0009
the point where the exhaust air is discharged must be
correctly sized. The velocity of the exhaust air must
be high enough to minimize condensation on the vari- DUCT CONSTRUCTION
ous parts of the duct system; however, avoid the use See National Fire Protection Association Standard
of excessively high air velocities because of the result- No. 96, Ventilation of Restaurant Cooking Equip-
ing noise. Also, more power is required to drive the ment 1964 for more information.
blower.
It is important to discharge the air at a loca- Important considerations in duct construction are:
tion that will not cause discomfort to the people in 1- A circular duct requires a smaller space. If rec-
the vicinity or damage surrounding property. The tangular ducts are used, they should be as nearly
bends and elbows of the duct work should be kept at square as possible.
a minimum. When elbows are used, a radius of 2 to
2)2 times the duct diameter is recommended. This 2. The duot should be constructed of 18 gauge or
will minimize the resistance against which the blower heavier steel (see NFPA #96).
must remove the air. 3. A minimum of 18" clearance should be provided
The duct take-off at the top of the hood should be from unprotected combustible construction. (See
transitioned. This will reduce the entrance loss and NFPA #96, Appendix B, for clearance from pro-
resistance offered to air flow at the entrance point. tected construction.)
If the hood length exceeds 10 ft, it is desirable to 4. The joints in the exhaust duct must be made air-
have two discharge ducts from the top of the hood tight to prevent any leakage.
join the main exhaust duct. These should also be
transitioned where they join the hood. This insures 5. Exhaust ducts from kitchen hoods must be inde-
good air distribution throughout the entire hood area. pendent and not connected with any other ventil-
Two thousand (2000) ft. per minute velocity should iating system.
be used to determine the duct diameter, unless other- 6. Access openings for inspection and cleaning pur-
wise specified. The area of the duct (sq. ft.) can be poses should be provided at least every 20 ft.
calculated by dividing the total exhaust CFM by 2000
fpm. This duct area is converted to a diameter in in the system.
Table III. 7. Vertical risers should be located outside the
Table III can also be used to determine the branch ": building and adequately supported by the exterior
duct size if more than one discharge duct is required. building wall. When risers must be located
Divide the total volume of air to be exhausted by the S within the building, they should be enclosed in a
number of branches to determine the cfm per branch. \ shaft constructed of 4" hollow tile or its equiva-
Then divide the cfm per branch by 2000 fpm to give lent. Access openings and a base residue trap
the sq. ft. area which can be converted to a duct should be provided on all risers. Exhaust ducts
diameter. should not pass through fire wall.
The total of the two sums is then multiplied by
Step No. 5 the friction loss per foot for the duct size and air S\
Resistance Against Which the Blower Exhausts velocity involved. Table III can be used to deter- W
the Calculated Volume of Air mine the friction loss per foot of duct. The equiv-
alent length of straight duct for bends varies con-
It is essential that the blower selected meet the follow- siderably depending upon the angle of the turn
ing two requirements: and the radius of the bend. A radius of 2 to 2&
1. It must exhaust the calculated volume of air. times the duct diameter is desirable and would
2. It must exhaust this air against the maximum re- represent what is considered long bends. If the
sistance encountered in the entire kitchen exhaust radius of the bends is less than 2 times the duct
system. diameter, they are considered short bends. Table
While the use of a propeller type fan may be tempt- IV can be used to determine the equivalent length
ing, they normally do not work well against the resist- of straight duct represented by 90° and 45° long
ance encountered in a commercial kitchen exhaust bends.
system. The use of a blower for best results is strongly TABLE IV
recommended. To conserve the exhaust air, a 2 speed Equivalent Length of Long Bends
motor is suggested. Low speed can be used during Type of Duct Diameter Duct Diameter
the "off," or low production time, and the high speed Bend Under 12" Over 12"
for peak production loads. 90° 1 ft./in. of 1.25 ft./in. of
Other factors that might influence the selection of duct diameter duct diameter
a blower are location, space limitations, permissible 45° % ft./in. of % ft/in, of
noise level, installation and operation costs; however, duct diameter duct diameter
#1 and #2 are the primary requirements.
As mentioned previously, the hood that exceeds 10
This resistance is usually assumed to be the total of ft. should have more than one duct take-off. When
the following four items:
1. The resistance of the grease filter as based on the
two or more discharge ducts are used, there will be
an entrance loss where the branch duct enters into
0
manufacturer's rating. Rather than using the
the main discharge duct. This must be included in
clean resistance, a value should be used which
calculating the system resistance. Table V gives
represents the filter's resistance after it has accum-
resistance figures for air velocities of 2000 ft. per
ulated a substantial quantity of grease. A value
minute.
of .2" water gauge is ample for most filters.
O O i-
TABLE V
2. "The entrance loss" resistance occurring where
30° angle of entrance = .05" water gauge
the exhaust duct attaches to the hood will be
45° angle of entrance = .07" water gauge
approximately .1" water gauge when the exhaust
60° angle of entrance = .12" water gauge
duct velocity is approximately 2000 fpm. The
opening at the hood and discharge duct should be For uniform air movement over the entire length of
transitioned as shown by the hood sketches on the the hood, the resistance in each branch should be
calculation sheet. equal.
3. The resistance from wind currents at the exhaust For purpose of fan selection, the highest single re-
opening will vary anywhere from .1" to .5" water sistance of any branch connection is added to the
gauge depending upon the type and location of resistance of the system beyond the point of entry at
the outlet and on local wind conditions. .5 inches the main duct.
is a maximum figure and should be used only if The total resistance against which the blower must
the exhaust is directly into the prevailing winds. move the calculated volume of air is then determined
Normally, something substantially less will be by totaling the resistance values obtained as described
used. .2" water gauge is satisfactory in most above.
installations. For more detailed information on duct sizing, en-
4. The resistance of the duct system is the total of trance loss, equivalent lengths of different type bends
all the straight duct, plus the elbows and bends and elbows, consult the ASHRAE Guide or National
expressed in equivalent length of straight duct. Warm Air Duct Calculation Manuals.

mm.
Make-up Air A 3& x 7 ft. wall type hood is required to cover the
2& x 5 ft. cooking surface. This gives us a hood base
Make-up air or replacement air must be introduced area of 24M sq. ft. 100 fpm x 243a sq. ft. gives an
into the establishment and be approximately equal to exhaust requirement of 2450 cfm.
the amount of air exhausted by the kitchen equipment It would be impossible to exhaust 2450 cfm. when
and any other exhaust fans in the building. If make- we bring in only 1500 cfm; therefore, an additional
up air is not designed into the system, the building quantity must be introduced. The air should be
will be under a negative pressure and this could cause brought in the kitchen area with properly located
the following serious problems: outlets.
1. The exhaust fan could not exhaust the design It is desirable to have the kitchen under a very
volume of air because it is not available. slight negative pressure (.02" water gauge maximum) .
2. Negative pressure would cause improper venting This prevents any infiltration of cooking odors from
of water heaters, space heaters, or other individ- the kitchen into the dining area. If the exhaust ex-
ually vented gas appliances in the building. ceeded the intake, it could create the problems as
3. It would also cause a rush of unconditioned out- pointed out in the opening paragraph. Our hypo-
side air into the building whenever entrance thetical restaurant layout keeps the dining area under
doors are opened. slight positive pressure and the kitchen area under
The codes of most cities and states require ventila- a slight negative pressure.
tion to the dining area. This provides clean, fresh
air to maintain comfortable air temperatures and
humidities. Since most codes will specify a specific
amount of ventilation air, this air can be exhausted
through the kitchen exhaust system after it moves
from the dining area into the kitchen area. If the
ventilation air is less than the calculated exhaust re-
quirement over the cooking area, and it normally is,
the difference should be supplied directly into the
3200 -SQ.fT.
kitchen through a make-up air system. Introducing
outside air by simply opening a kitchen window
should be avoided since there is no control over when
and how much air will come in or actually even when
the windows will be open. Cold, outside air during in
oo
the winter months would be extremely uncomfortable
and create serious drafts.
The recommended procedure is to supply outside
air through a designed make-up air system located to
prevent drafts. The air should be tempered by sepa-
rate control and filtered. The air velocity through the
make-up air system should be low enough to eliminate
the possibility of drafts. It is important that the lo-
cation of the air inlets is carefully considered to elim-
inate any short circuiting. Fig. 3
A hypothetical restaurant layout as shown on Fig.
3 will be a typical example. This is a one-story
building, 40 ft. wide by 100 ft. long with a 10 ft. * 7' £4.
ceiling. The dining area is 40 x 85 and the kitchen
is 15 x 40.
The dining area of the restaurant, including the fsoo
cocktail lounge, will seat 100 persons. Assuming that
the local code requirement is 15 cfm of outside air A SL/GHT N£G4T/l/£
per person, the heating and air conditioning system is
designed to bring in 1500 cfm of outside air. This 5HOL/LD ££ M4/A/W/MED W 7V£ A7XM6V
fresh air, along with the recirculated air, is condi-
tioned year-round. It is generally considered good M4MT /A/TO S/&X/W ££
design practice to have the air moved from the
dining area into the kitchen. S5O
Correct kitchen exhaust design procedure requires
that we discharge 100 cfm per sq. ft. of hood base.
SAMPLE PROBLEM

A
40
4>
4.
55
40'

+00) x .0033

NOTE; tf 4 D&fW/M? OA/LY.

11
SAMPLE CALCULATION
STEP NO. 1 TABLE III
TO DETERMINE WIDTH & LENGTH OF HOOD
1 - _J60_"; w - ^3Q_"
W = w+(12"xY) .
Duct Area
(Sq. Ft.)
.545
Duct Diameter
(Inches)
10
Friction Loss/
Ft. of Duct
(Inches W.G.)
.0058
o
W = j2€L + ( 12 x —f- — ) = -z2_" = 5/a. ft.
.785 12 .0047
L = l+(12"xZJ 1.069 14 .0039
L = &+ (-UL*-2^)= -S4_- = _Z_ ft. 1.396 16 .0033
\
1.767 18 .0029
2.182. 20 .0025
STEP NO. 2 2.640 22 .0023
TO DETERMINE VOLUME OF AIR TO BE EX- 3.142 24 .0020
HAUSTED 3.690 26 .0018
CFM = FPM (See Table 1) x L ( f t ) x W(ft.) 4.276 28 .0016
CFM = -&Q- x -3— x -ifc- = l&SD 4.909 30 .0015
5.580 32 .0014
TABLE 1 6.310 34 .0013
Number of Air Velocity (FPM) 7.080 36 .0012
Exposed Sides Across Area of Hood 7.880 38 .0012
4 canopy — island
3 canopy — wall
125
100
8.720
10.550
40
44
.0011
.0010
o
2 canopy — corner wall 100 12.550 48 .0009
1 canopy — protected apron 100 If more than 1 duct take-off is required, see body of
brochure.

STEP NO. 3
TO DETERMINE THE NUMBER OF FILTERS STEP NO. 5
REQUIRED TO DETERMINE RESISTANCE FOR BLOWER &
Nc fflt- CFM (see step No: 2) MOTOR SIZING
Filter rating (see Table 11) 1. Resistance of grease filters when loaded (use
isi,, ^ffilto 2450 CFM 3 fllters fil
.2"w.g.) .2
Na of filters
- 800 CFM- 2. "Entrance loss" of air from hood to duct (if not
specified use .1" w.g. ) -1
(For a fraction of a filter, use next whole number) 3. Resistance of exhaust duct (use Table III Step 4
- n0^
7
TABLE II and Tables IV & V below for calculating. ) 44
fr« RATING OF RP GREASE FILTERS
4 Norn. Sizes RP Stock No. Opt. Rating (CFM) TABLE IV
^^0x25 931 1000 Equivalent Length of Lang Bends
W 20x20 932 800 Type of Duct Diameter Duct Diameter
/0<^l6x25 933 800 Bend Under 12" Over 12"
*%, 16 x 20 934 640 90° 1 ft./in. of 1.25 ft./in. of
,9 15x20 935 600 duct diameter duct diameter
10 x 20 936 400
45° M ft./in. of % ft./in of
duct diameter duct diameter
STEP NO. 4
TO DETERMINE DESIGN OF EXHAUST TABLE V
DUCT. 30° angle of entrance — .05" water gauge
^ CFM (see Step No. 2) 45° angle of entrance — .07" w.g.
t
60° ansle
o of entrance 12" w oET '
UC r a Duct Velocity (If not specified, use 2000 FPM)
4. Resistance from wind current at exhaust opening
n (if not specified, use .2) -2
Ductf Area
A<, 245O CFM /22 sq
„ ft
- 2000 FPM ' Total resistance of system -94
Use Table III to convert to duct diameter. Siw> Vilowpir «r motor for 2450 <~!FM
/ 2.2 „„ fj- — /5"/p fjiipf Hiimeter (Step 2) against total resistance -94 (Step S ) ,

12
2? Grease Filter Equipped Kitchen Exhaust System Calculation Sheet
RESEARCH PRODUCTS CORPORATION
Madison, Wisconsin 53701

The recommended minimum distance from cooking


surface to grease filter shall be not less than:
DATE:
1. No exposed flame (grills, French fryers, etc.) —
NAME: 2% ft.

ADDRESS: 2. Charcoal and charcoal type fires — 4/2 ft.

CITY: STATE: 3. Exposed fires other than Item 2 — 8/2 ft.

1 —length of cooking surface.


w — width of cooking surface.
L — Length of hood.
W — Width of hood.
D — Diameter of exhaust duct.
Y — Number exposed sides in hood width.
Z — Number exposed sides in hood length.

ISLAND CANOPY WALL CANOPY

CORNER WALL CANOPY PROTECTED APRON CANOPY

v=/
z=o

13
CALCULATION SHEET
STEP NO. 1
TO DETERMINE WIDTH & LENGTH OF HOOD
1 "• w " Duct Area
TABLE 111

Duct Diameter
Friction Loss/
Ft. of Duct
o
W = w+ (12"xY) (Sq. Ft.) (Inches) (Inches W.G.)
W i n ° ic } " ft .545 10 .0058
L = 1 + (12"xZ) .785 12 .0047
j_i
T — T
1 ( x
Y ;
> — - " — --• rt.
ft
1.069 14 .0039
1.396 16 .0033
1.767 18 .0029
2.182 20 .0025
STEP NO. 2 2.640 22 .0023
TO DETERMINE VOLUME OF AIR TO BE EX- 3.142 24 .0020
HAUSTED 3.690 26 .0018
CFM = FPM (See Table 1) x L(ft.) x W(ft.) 4.276 28 .0016
/"•irXyf „ v 4.909 30 .0015
5.580 32 .0014
TABLE 1 6.310 34 .0013
Number of
Exposed Sides
4 canopy — island
Air Velocity (FPM)
Across Area of Hood
125
7,080
7.880
8.720
36
38
40
.0012
.0012
.0011
o
3 canopy — wall 100 10.550 44 .0010
2 canopy — corner wall 100 12.550 48 .0009
1 canopy — protected apron 100 If more than 1 duct take-off is required, see body of
brochure.

STEP NO. 3
TO DETERMINE THE NUMBER OF FILTERS STEP NO. 5
REQUIRED TO DETERMINE RESISTANCE FOR BLOWER &
MOTOR SIZING
O
Filter rating (see Table II) 1. Resistance of grease filters when loaded (use
.2" w.g.)
2. "Entrance loss" of air from hood to duct (if not
( For a fraction of a filter, use next whole number ) specified use .1" w.g. )
3. Resistance of exhaust duct (use Table III Step 4
TABLE II and Tables IV & V below for calculating. )
RATING OF RP GREASE FILTERS
Nom. Sizes RP Stock No.
20 x 25
20 x 20
931
932
Opt. Rating (CFM)
1000
800 Type of
TABLE IV
Equivalent Length of Long Bends
Duct Diameter Duct Diameter
o
16 x 25 933 800 Bend Under 12" Over 12"
16 x 20 934 640 90° 1 ft./in. of 1.25 ft./in. of
15 x 20 935 600 duct diameter duct diameter
10 x 20 936 400
45° M ft/in, of % ft./in of
duct diameter duct diameter
STEP NO. 4
TO DETERMINE DESIGN OF EXHAUST TABLE V
DUCT. 30° angle of entrance — .05" water gauge
45° angle of entrance — .07" w.g.
CFM (see Step No. 2)
60° angle of entrance — .12" w.g.
Duct Velocity (If not specified, use 2000 FPM)
4. Resistance from wind current at exhaust opening
r> f \rr CFM r. (if not specified, use .2)
Duct Area— FPM
Use Table III to convert to duct diameter.

<*q fa — duct diameter


Total resistance nf system
Si?* blower & motor for
(Step 2) against total resistance
CFM
(Step 5),
o
14

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