START - CHECK - BALANCE
DIRECT DRAW HOODS 1. Close all doors and windows.
2.Operate all exhaust fans, even fans serving other hoods
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 dinning room should not exceed 100 FPM. No air should be moving toward the dinning 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 controlled laboratory conditions, and greater exhaust and/or lesser supply air may be required for complete vapor and smoke removal in specific installations.
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