Start / Check / Balance

DIRECT DRAW HOODS

MAKE-UP AIR HOODS Exhaust Fan(s)

1.Close all doors and windows.

2.Operate all exhaust fans, even fans serving other hoods, make-up air units and building HVAC.

3.Turn on all cooking equipment under the hood to preheat to operating temperature.

4.Produce large quantities of smoke.

5.Observe capture of vapors.

6.If all vapors are not captured, increase exhaust fan RPM.

7.Check air pressure in kitchen. Pressure must be negative relative to dining

room pressure.

8.Air velocities entering the kitchen from the dining room should not exceed 100 FPM. No air should be moving toward the dining area.

9.Repeat steps 6 and 7 until all vapors are captured.

10.Same as step 7 with bottom of next page.

NOTE: The exhaust and supply (if any) air flow rates were established under con- trolled laboratory conditions, and greater exhaust and/or lesser supply air may be required for complete vapor and smoke removal in specific installations.

1.Open all doors and/or windows leading to outside.

2.Start the exhaust fan only. Do not run the supply fan or make-up unit.

3.Refer to drawings and/or UL information label on hood for proper CFM requirements.

4.Adjust speed of exhaust fan to obtain proper air velocities and CFM through grease filters.

SUPPLY FAN OR MAKE-UP AIR UNIT

1.Start the supply fan and/or make-up unit only. Do not run the exhaust fan.

2.Refer to drawings or UL information label on hood for proper CFM requirements.