Broaster 1600, Installation Manual

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RECOMMENDED VENTILATION
REQUIREMENTS
Exhaust hood should comply with ANSI/
NFPA #96 or national, state and local
codes. All units must be under an adequate
power exhaust hood for ventilation of cook-
ing vapors and products of combustion.
Precautions should be taken in the design
of the exhaust hood to avoid interference
with operation of the unit. Consult a local
ventilation company for fire suppression,
design and installation of a hood.
DO NOT extend the
exhaust stack or exhaust
flue of any unit. Doing so may cause a neg-
ative back draft causing malfunction and
interference with burner operation on the
1800GH and improper exhausting of cook-
ing vapors on all units.
General Requirements:
1. Exhaust hood must conform to appli-
cable national, state and local codes.
2. It is recommended that requirements
of the National Fire Protection Associ-
ation (NFPA), Standard No. 96 be fol-
lowed for the design, installation and
use of exhaust system components.
This includes hoods, grease removal
devices, exhaust ducts, dampers, air
moving devices, auxiliary equipment
and fire extinguishing equipment for
the exhaust system and the cooking
equipment used therewith in commer-
cial, industrial, institutional and similar
cooking applications.
3. Hood Size: The overhead canopy
type hood should be sized to com-
pletely cover the equipment it is
designed to ventilate plus an overhang
of at least 6 inches on all sides of
equipment not immediately adjacent
to walls or other construction extend-
ing above the cooking surface. Non-
canopy, prefabricated “backshelf”
type hoods should be sized according
to the manufacturers specifications.
4. Exhaust Air Volume (minimum):
Canopy hood open on all four sides:
1800 cu. ft./minute. Canopy hood
open on three sides or less: 1200 cu.
ft./minute.
5. Exhaust Air Velocity: All exhaust
ducts should be sized to provide an air
velocity in the ducts of at least 1500
ft./minute.
broaster.com Manual #14678 1/99 Rev 2/14