Flexvent™ installation manual 7
LOCATION
The space in which FlexVent™ is located is considered to be part of the kitchen. Therefore, regulations
pertaining to a commercial kitchen may apply. These include but are not limited to: fresh air, airflow, air
exchanges, floor area, and proximity to customer seating area. Location of the unit must comply with AHJ
requirements and jurisdiction codes. Total amount of grease or particle effluent must be considered based
on location, room size, appliances present, and types of food being prepared. Refer to the Constraints sec-
tion for approximate appliance effluents measured when utilizing this unit.
FlexVent has been evaluated for zero clearance surround installation. Ceiling height must be at least 96”.
DESCRIPTION — MAIN SYSTEMS
FlexVent™ Downdraft Recirculating Ventilation Module is for use in commercial cooking and hot food holding ap-
plications. It is primarily constructed of 18 Ga 300 Series stainless steel and consists of:
• Cooking Station that allows for versatile configuration with a variety of cooking appliances
• Ventilation Control and Interlock System
• Recirculating Filtration Ductless Hood Assembly
• Ansul® R-102 Fire Suppression System
BASIC OPERATION FLOW CHART
Vent
–
Basic Operation Flow Chart
Intake Shroud
Cooking Unit(s)
Particulate Filter
Charcoal Filter
Blower Motor
CONTROL
(Pressure
Sensors)
+
P
atm
Ventilation
Volume
Vent Duct
-P
static
Fire
Damper
Detector
Nozzle
