Fire Protection Completely self contained ANSUL R-102 system includes ANSUL tank, nitrogen cartridge, ANSUL sopanifier, piping, heat sensors, ANSUL drops, nozzles, and movable manual pull station. Manual pull can be relocated to the egress position or an additional station can be added by an authorized ANSUL representative. Front access for easy fire system maintenance. Fire protection system meets NFPA 96 Chapter 13 and UL300. Fire protection system must be charged and certified by ANSUL Authorized distributor after installation and before first use (operator responsibility).
Filtration Completely self-contained 4-Stage filtration process reduces emissions below that allowed in NFPA 96 and ANSI UL710B using the EPA 202 test method and includes stainless steel grease baffle filter with grease cup, fiberglass pre-filters, High efficiency filter/ carbon-charcoal filter pack. All filters are easily removable without tools. Air flow sensors continually monitor air flow optimizing performance and grease removal while an interlock system will not allow cooking appliances to function if filters are missing, clogged or in the event of a fire.
Cooking Appliances Only electrically heated appliances are acceptable for installation. Cooking equipment is optional from Wells or other manufacturers. Appliances must be installed as per manufacturers instructions and controlled by the hood equipment interface contactor through a customer supplied contactor which will disable cooking equipment in the event of fire or hood malfunction. Shunt trips are not allowed. For size, temperature and KW limits see back page of spec sheet or installation/operation manual.
Exhaust and Air Flow Exhaust air may be horizontal or vertical. Hoods are shipped for horizontal discharge and are field convertible for vertical discharge. Typical airflow through the hood is 3000 CFM. A minimum of 1600 cubic feet of fresh air per minute (200 cubic feet per linear foot of hood) is required into the area to comply with the Universal mechanical code and for the dilution of cooking aromas.