MAINTENANCE AND CLEANING INSTRUCTIONS
At the end of each cooking day, the exposed interior surfaces of the hood
should be wiped down and the grease cup emptied. During the course of
operation, grease particles are gradually collecting inside the cartridge
extractors. Daily, or at periodic intervals, depending on the type of cook
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ing, the cartridge extractors must be removed and cleaned. To clean,
proceed as follows:
1. Remove filters. CAUTION: Care should be taken when removing
filters, especially over fryers. It is recommended that the cooking
equipment be cooled down and the fryers be covered prior to removing
filters. To remove, lift up slightly on filters and pull out at the bottom,
then straight down.
2. Filters may be cleaned either by using a dishwasher or by soaking in
deep well sink using hot water with a degreasing detergent, scrubbed
and rinsed. Prior to cleaning, open the XG extractor to gain access
to the filters interior. Formula G-510 is highly recommended for this
application. For information contact:
20/10 Products
P.O. Box 7609
Salem, Oregon 97303
Phone: 800-286-2010
Fax: 503-363-4296
email: [email protected]
3. With extractors removed, wipe and clean the back wall and top of the
plenum area and the grease gutter with hot detergent water. NOTE: If
steam or hot water pressure wash is used for periodic cleaning of the
interior, remove the grease drawer and connect a hose to the gutter
drain and lead it to a floor sink or large bucket to drain off water.
4. Replace extractors. Be sure to replace extractors with baffles running
vertical as shown in Fig. 5.
IMPORTANT NOTE: In the event of a fire the thermostat must be replaced.
(Applicable to GFBD models only.)
3
FIGURE 4
FIGURE 5
NOTE: NEVER OPERATE THE HOOD
IF THE FILTERS ARE NOT IN PLACE.
NOTE: EXTRACTORS MUST BE INSTALLED WITH
BAFFLES RUNNING VERTICAL AS SHOWN.
CAUTION: Care should be taken when removing
extractors, especially over fryers. It is recommend
-
ed that the cooking equipment be cooled down and
the fryers be covered prior to removing filters.
INSPECTION AND CLEANING REQUIREMENTS
The 1998 edition of NFPA-96 (Standard for Ventilation Control and Fire
Protection of Commercial Cooking Operations) require that hoods, ducts
and exhaust fans be inspected by a properly trained, qualified and certified
company or person(s) in accordance with the following table.
Upon inspection, if found to be contaminated with deposits from grease-
laden vapors, the entire exhaust system shall be cleaned by a properly
trained, qualified, and certified company or person(s) acceptable to the
authority having jurisdiction in accordance.
When a vent cleaning service is used, a certificate showing date of in
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spection or cleaning shall be maintained on the premises. After cleaning
is completed, the vent cleaning contractor shall place or display within
the kitchen area a label indicating the date cleaned and the name of the
servicing company. It shall also indicate areas not cleaned.
Factory trained service agencies are cer tified by Gaylord
Industries to perform these inspections. For the name and phone
number of your nearest agent, call 1-800-547-9696 or send an e-mail to
[email protected].
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NOTE: FILTERS SHOULD BE OPENED PRIOR TO
CLEANING.
