2
Capture Ray
TM
Operation & Maintenance & Service Manual
CJUV/0
120
09/re
v1/EN
INSTALLATION INSTRUCTIONS
Suspending and Mounting
Determine location of 1/2” (13mm) diameter handing rods. All thread rods are recommended for
use with front support brackets provided. All hanging rods should have double nuts. Rods should be
threaded 4” (102mm) minimum for verticle adjustment. See figure 1. Handing rods by installer.
Exhaust hoods are shipped in maximum lengths of 14’-0”. When installing multiple sections, we
recommend hanging the section individually then fasten together as per the installation drawing. See
figure 2.
Install U-channel strips provided on multiple bank sections between interior section ends at bottom. All
exhaust hoods must be hung level and plumb.
Note:
Allow 100lbs (45kg) per linear foot hanging weight.
Do not lift exhaust hoods from their end panels. Lift from four corners
All exhaust hoods and control panels are fitted together and factory tested prior to shipping
for alignment and operation.
Duct Connections
Duct connections meet NFPA 96 of applicable local codes. Size of connection is indicated on exhaust
hood drawing. Connection to be made after exhaust hood is hung.
PROPER LOCATION IS ESSENTIAL
Locating the exhaust ventilator with sufficient overhang over the cooking equipment is manditory for
proper capture and extraction of grease and smoke.
It is important that the installer check with Kitchen Equipment Contractor for accurate location of the
cooking bank, exhaust hood and control panel.
Exhaust hood shop drawings show recommended mounting height from finsihed floor to underside of
exhaust hood at front edge. All hanging bracket locations are also indicated. Electrical, ductwork and air
requirements are also indicated on the exhaust hood show drawings.