Cooking appliances equipped with integral down-draft exhaust systems certified and labeled for the application in accordance with NFPA 96. The maximum accumulation of grease permitted is 0.078 inch (2000 mm), as measured using a Depth Gauge Comb, before thorough cleaning to remove the grease accumulation is required. The proper type and location of both extinguishing agent discharge nozzles and fusible links depend on the type and location of cooking appliances being protected. Learn about the basic code requirements. In this article, we will explore important aspects of commercial cooking systems and cooking oil storage. - Width: 900 mmDepth: 600 mmHeight: 744 mm - 879 mm. Exhaust hoods certified to UL 710, Standard for Exhaust Hoods for Commercial Cooking Equipment, and grease ducts certified to UL 1978,Standard for Grease Ducts, are evaluated for clearances to combustible materials and the capacity of the equipment to capture and remove the cooking effluent, based on performance testing. Slot or grille type discharge shall not be used. Automatic delayed shutdown function Access UL certification data on products, components and systems, identify alternatives and view guide information with Product iQ. Separate Exhaust and/or Make-Up Air Fans:ETL Listed single exhaust fans and supply-air fans and curbs available. Have questions, need specifics?

You must have JavaScript enabled in your browser to utilize the functionality of this website. - AISI 304 18/8 Stainless Steel For further information or assistance, please contact ULs Codes & Regulatory Services at[emailprotected]. Let's get this conversation started. Design/colour: Stainless steel. Copyright 20002022 CaptiveAire Systems. For non-listed hoods, the hood minimum exhaust capacity(amount of air flow)is either determined by the hood size; for listed hoods, capacity is determined through certification to UL 710,Standard for Exhaust Hoods for Commercial Cooking Equipment. White Which product lines are you interested in? We also have the most environmentally responsible industrial wastewater treatment technology available. The safe and proper storage of cooking oil is also regulated by the IFC and NFPA 1 as a Class IIIB combustible liquid. The owner of the cooking system must be notified if any areas were inaccessible or not cleaned.

The minimum frequency is once every six months, unless otherwise specified in the fire code based on cooking volume, cooking method, fuel source or manufacturers instructions. It is equipped with professional 70 cm Majestic style wall-mounted extractor hood in steel or painted steel All rights reserved. Power supply: 220-240V 50/60 Hz Other options include a listed exhaust fan, a listed make-up air unit and listed, factory-built ductwork. Twothousand Machinery is 20 years experienced, just contact and order from us without worry. Page : https://www.twothousand.com/two-sides-assembled-commercial-kitchen-exhaust-hood-tt-h04, Length is Customized; L * W 1600 * H 500 mm; AISI 304 is optional, Twothousand A Wholesale secure restaurant equipments and supplies, Two Sides Assembled Commercial Kitchen Exhaust Hood TT-H04, Normal Style Assembled Commercial Kitchen Exhaust Hood TT-H03, English Style Assembled Commercial Kitchen Exhaust Hood TT-H01, West Style Assembled Commercial Kitchen Exhaust Hood TT-H02. However, it seems JavaScript is either disabled or not supported by your browser. II demand controls, M.A.R.V.E.L. The technologies and features integrated into the KVE hood can be combined with the following technologies or products to further improve the Energy Efficiency, Safety, Indoor Environment Quality (IEQ), or Emission Control levels. In addition to ecological cleaning equipment we do our best to reduce our environmental footprint by using electric and propane powered vehiclesenvironmentally-friendly fuels. Well be in touch with you shortly. Electronic control You must clean your kitchen exhaust system regularly to maintain quality air circulation. Antique white In the definitions of the model codes, various types of cooking appliances are grouped and designated as either light-duty, medium-duty, heavy-duty or extra-heavy-duty. {{/each}}, HOOD WITH STEAM CONDENSER AND ACTIVATED CARBONS FILTER - Grease Collect by GN 1/9 Containers A damaged or discharged fire extinguisher should be serviced or replaced. Specially 100cm Angelo Island Professional Cooker Hood Power: 170 W Certified equipment is required to be installed in accordance with its certification and the manufacturers installation instructions. Flue outlet hole size: 15 76 cm Majestic style wall-mounted extractor hood in steel or painted steel Graphite matt A Type I hood is a kitchen hood for collecting and removing grease vapors and smoke. The latter can also include professional active carbon filters. This system Extractors on wall and central. Recommended Duct Sizing: Exhaust - Based on 1500 FPM. All Rights Reserved. The fume hood is mounted to a 27-1/4"D x 32-3/8"W x 36"H oak cabinet. This certification mark indicates that the product has been tested to and has met the minimum requirements of a widely recognized (consensus) U.S. and Canadian products safety standard, that the manufacturing site has been audited, and that the applicant has agreed to a program of periodic factory follow-up inspections to verify continued performance. Commercial cooking oil filters, certified to UL 1889, Standard for Commercial Filters for Cooking Oil, are used to filter the cooking oil used in deep-fat fryers usually found in commercial kitchens, restaurants or other locations where food is prepared. A secure, online source for increased visibility into your UL Solutions project files, product information, documents, samples and services. RECOMMENDED COMBINATIONS Stainless Width: 990 mmHeight: 330 mmNoise level: 56 dB, Size: 852x990x330mm

Unless a different temperature link is approved by the code authority, all replacement links must be of the same temperature rating as those replaced. {{name}}: {{value}} Commercial Kitchen Equipment Supply from China. Section 904.12of the IFC and Section 50.4of NFPA 1have requirements for the design, installation, testing and maintenance of suppression systems that must be installed based on the type of commercial cooking appliances and related hood and duct system. Establish your kitchen wherever you chose and increase once more the energy savings The installation of the cooking appliance and exhaust hood has been an area of interest for code officials for several years. The duty designation of the appliance is used to correlate with the required minimum exhaust air flow of the hood above an appliance.

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CaptiveAire sells this hood as a stand-alone appliance to be integrated into a kitchen ventilation application, or provided as part of a FULLY INTEGRATED PACKAGE designed by CaptiveAire and pre-engineered for optimum performance. Enable JavaScript by changing your browser options, and then try again. PDF documents are not translated. Electronic control

Baffle filter, Scotch brite stainless steel (AISI 304) These requirements are found in the International Fire Code (IFC) that reference both the International Mechanical Code (IMC) and NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations, and the NFPA 1 Fire Code that references to NFPA 96. These systems are ducted to outside of the building. Fire extinguishers should be visually inspected by the owner monthly and inspected and serviced annually, following the manufacturers instructions. Units constructed of stainless steel and sized according to hood width and cooking equipment. If its UL Solutions and newsworthy, its here.

Burgundy red The CH condensate hood is a steam extraction model and Airflow Management Dampers and Controllers, Halton Tune: Commissioning and Validation, The Modern Way of Cleaning in Hotels -webinar, Virus mitigation through Halton solutions -webinar, grease deposition level monitoring system, Improved indoor air quality with reduced energy use. Flue outlet hole size: 15 90 cm Majestic style wall-mounted extractor hood in steel or painted steel

Typically, kitchen hoods must be cleaned every 6 months, but this may vary depending on the use of the kitchen and the requirements of the insurer. Alternatively, interlocks can prevent operation of the appliance if the exhaust fan is not turned on. The Frecan Inart 4M ceiling-mount hood is designed for the most demanding semi-professional kitchens due to its large dimensions and coherent power. We are here for you. Utility Cabinet:Listed for integral side mount and fabricated of same material as hood. Commercial cooking equipment is comprised of several products that must work together to achieve the intended safe operation, prevent safety hazards and reduce overall risks. Careful ventilation system maintenance provides a clean work environment for employees.

Cooking oil storage tanks must have both normal and emergency vents, and they are permitted to be vented to the inside of the building where installed. Trust our experienced team with sthe most advanced ultrasonic filter cleaning system in the industry. Explore our press releases and news updates. Front Perforated Supply Plenum:Provides low velocity make-up air for the kitchen and is discharged in front of the hood. North Shore Optional

Access product categories, Standards, and UL Certification details through our interactive commercial cooking equipment diagram. {{#pushedProductsPlacement4.length}} Emerald green Cabinet can house listed fire suppression system and listed, pre-wired electrical controls. The storage tank should be identified as either fresh or waste/used cooking oil and marked with the appropriate emergency responder identification marking, such as a sign complying with NFPA 704, Standard System for Identification of the Hazards of Materials for Emergency Response. When gas-fired cooking appliances are moveable for cleaning purposes, the appliance needs to have proper restraints and gas connections to the building service complying with the fuel gas code in accordance with the fire code and the manufacturers installation instructions. Lighting:Recessed Incandescent, Recessed Fluorescent, Compact Fluorescent, Recessed LED, Halogen. The pyramid shape fits perfectly into contemporary-design kitchens. The safe operation of commercial cooking systems requires proper installation as well as periodic inspection, testing, maintenance and cleaning as mandated by the model codes, equipment standards and manufacturers instructions. Fume hood comes standard with an internal light fixture. Possible to duct wall mounted from rear They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Which sales territories are you interested in? JavaScript seems to be disabled in your browser. It is perfect for kitchens with large cooking areas and extracts the remove the grease from the exhausted air. Further, increase the energy savings and improve the working conditions of the staff

RBQ License 8004-9539-59, Montral Disclaimer: Disclaimer: The Codes and other documents that appear on this site may not yet reflect the most current legislation or rules adopted by the City. Go for KGSgrease deposition level monitoring systemfor ductwork, Reduce the ductwork cleaning costs, increase your safety and reduce the impact of your kitchen on the neighborhood Delve into detailed press kits for information on our work. Blue There are three types of cooking appliances that can be used without a hood: Commercial kitchen exhaust hood systems are required to operate during the cooking operation. These are self-contained factory-built units that include a cooking appliance, collection hood, grease filters and fire suppression system. For more information regarding grease ducts and pollution control units, see the article in the September 2019 TCA: The automatic fire-extinguishing system are specifically designed and installed to address specific applications (like deep fat fryers) due to the differing hazards. At Antiflamme Purafiltre, our services include : Do you manage a restaurant, residence, hospital kitchen or a cafeteria? Automatic controls are used to activate the exhaust fans when any of the cooking appliances served by the exhaust hood is turned on.

The proper sizing of the exhaust system to ensure the exhaust rate of the system will properly capture and exhaust the cooking effluent to outside the building is affected by the type and location of the cooking appliances under the hood. Please see NFPA 1 and the IFC reference Standard ANSI/IKECA C10, Standard for the Methodology for Cleaning of Commercial Kitchen Exhaust Systems, for further details on cleaning. This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. An email has been sent to our team with your feedback. A Type II hood is a general kitchen hood for collecting and removing steam vapor, heat, odors and products of combustion. Make-up air is evenly distributed along the length of the hood through the first plenum and conditioned air is delivered through the outer plenum. Materials must also be compatible for use with cooking oil. ap@antiflamme.ca The IFC requires any electrical equipment used for heating of cooking oil in a storage system to be listed in accordance with UL 499, Standard for Electrical Heating Appliances, and installed in accordance with NFPA 70, National Electrical Code (NEC). Laval Halton HCL Culinary Lights provide the best visual comfort while contributing to improved safety and energy savings. Copyright 2021 All rights reserved.

Dimming is control by a knob on the switch panel or through Halton HMI Touch Screen. Oil collector *Prices are pre-tax. Get peace of mind by making no compromise on fire safety *There may be discrepancies in the code when translating to other languages. When quantities exceed 60 gallons, cooking oil is required to be stored in metallic tanks that are certified and installed in accordance with UL 80, Steel Tanks for Oil-burner Fuels and Other Combustible Liquids, or UL 142, Steel Aboveground Tanks for Flammable and Combustible Liquids, and the tank manufacturers instructions. Grease filtration level: filters out over 85% of the grease from kitchen air.

Overall exhaust airflow rates can be reduced up to 30% from those of traditional kitchen hoods. After capturing the cooking effluent and filtration, the air is recirculated back into the room. Our experience spans over 33 years in kitchen hood cleaning which makes us leaders in the field. Any changes to the cooking line necessitates a re-evaluation of the installation for the following reasons: Hoods, grease-removal devices, fans, ducts and other appurtenances, Securement of moveable cooking appliances. Finish The traditional lines of the dome shape fit perfectly into classic-design kitchens. TWOTHOUSAND's Focues on Supplying of the Most Secured Restaurant Kitchen Equipment and Product's Whole Service Support from China. Without an effective kitchen exhaust hood cleaning system, cooking grease and smoke cause grit and grime build-up on almost every surface. A significant difference between the model mechanical codes and NFPA 96 is that the former provides a prescriptive method and requirements for fabrication of an exhaust hood on site while the latter(NFPA 96)prohibits field fabricated exhaust hoods. The number, size and location of certified Class K fire extinguishers are determined by the number of deep-fat fryers in the cooking line. General features There are several resources available for code authorities, restaurant owners and designers, architects, and contractors to assist in achieving compliance with the code requirements for commercial cooking installations. A hood is defined by NFPA 96 as a device provided for a cooking appliance(s) to direct and capture grease-laden vapors and exhaust gases. 2022All rights reserved Perforated diffuser plates allow for even air distribution and supply riser includes a volume damper for easy balancing. Pollution control units are often required for commercial cooking hoods to reduce harmful emissions. The clearances to combustible materials and the cooking appliances, location of the hood and grease ducts, and the capacity of field constructed exhaust hoods and grease ducts to capture and remove the cooking effluent are covered in Chapter 5 of the mechanical codes. Oil collector When a kitchen hood, filters and ventilation system are cleaned regularly, the fire hazards is extremely low. In addition, certain textual errors and omissions may temporarily exist, resulting from problems in the source database provided to American Legal and from which this website was created. *NOTE: 2021 IFC requirements for commercial cooking equipment and operations were relocated to Section 606; cooking oil storage requirements were relocated to Section 607. covert sheppard Professional hood entirely made of high-thickness fire-painted steel with brass edges. EcoSilence Drive: the powerful, energy-saving drive for hoods. As a global safety science leader, UL Solutions helps companies to demonstrate safety, enhance sustainability, strengthen security, deliver quality, manage risk and achieve regulatory compliance. The Capture JetTM shall be internally mounted with a speed control and will not require a fire damper or electronic shut down in fire mode. Please fill in the form. Our team looks forward to hearing from you. This item requires special shipping, additional charges may apply. Are you interested in representing CaptiveAire and selling our products? Free quote for servicing your kitchen hoods. On the three sides (wall type) and 4 sides (island type) air is discharged into the canopy via Jet Stream slots for a capture air stream effect. Stainless steel construction Agors main characteristic is a niche on the front side which can be used as object-holder bestowing to the hood, at the same time, lightness and functionality. AVAILABLE FOR CHEFTOP MIND.Maps OVENS. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates. Consumption of electricity is very low (conection directly to the 230V socket or Wells Universal ventless hoods are Certified Type-1 compliant, ANSI UL710B approved ventless recirculation hood systems and feature completely self-contained 4 stage air filtration and fire suppression the Valiquest Chemical Questionnaire. Both model fire codes require periodic inspections by properly trained and qualified service personnel. A clogged hood can significantly reduce the air quality in the kitchen and the accumulated grease and oil can become highly combustible, making it a fire hazard. Were everywhere your business needs us to be. Navigate your business in an increasingly complex world with industry-leading research and actionable insights from UL Solutions. To qualify as having reduced grease emissions, the appliance effluent must be shown to contain 5 mg/m3 or less of grease when tested at an exhaust flow rate of 500 cfm (0.236 m3/s). Demand Control w/VFD by Halton. JavaScript must be enabled in order for you to use this site. We apologize for the inconvenience and have notified a member of the team. South Shore Exposed edges hemmed for safety and rigidity. A significant potential hazard associated with commercial cooking equipment is the accumulation of cooking grease in hoods, ducts and associated appurtenances. Skip to code content (skip section selection), Title 6: Contracts, Purchases and Franchises, Title 24: Environmental Protection and Utilities, Title 28: New York City Construction Codes, Title 31: Department of Veterans' Services, Title 6: Department of Consumer and Worker Protection, Title 12: Franchise and Concession Review Committee, Title 15: Department of Environmental Protection, Title 24: Department of Health and Mental Hygiene, Title 25: Department of Mental Health and Retardation [Repealed], Title 28: Housing Preservation and Development, Title 31: Mayor's Office of Homelessness and Single Room Occupancy, Title 38-A: Civilian Complaint Review Board, Title 48: Office of Administrative Trials and Hearings (OATH), Title 49: Department of Records and Information Services, Title 55: Department of Citywide Administrative Services, Title 56: Department of Parks and Recreation, Title 61: Office of Collective Bargaining, Title 63: Landmarks Preservation Commission, Title 66: Department of Small Business Services, Title 67: Department of Information Technology and Telecommunications, Title 70: In Rem Foreclosure Release Board, Section MC 506: Commercial Kitchen Hood Ventilation System Ducts and Exhaust Equipment. LED lighting General features End Panels:Should be used to maximize hood performance and eliminate the effects of cross drafts in kitchen. {{#each pushedProductsPlacement5}}, With ArchiExpo you can: Find a nearby distributor or reseller| Contact the manufacturer to get a quote or a price | Examine product characteristics and technical specifications for major brands | View PDF catalogues and other online documentation.

In fact, when you call Antiflamme Purafiltre, you can be assured that youre getting service that is compliant with municipal regulations, the NFPA (National Fire Protection Association) and insurance companies safety requirements. ND-2 Hood with optional PSP (Supply Plenum), ND-2 Hood with optional AC-PSP (Supply Plenum), ND-2 Exhaust Hood with Full Vertical End Panel, ND-2 Series with PSP Accessory Section View, Fully Integrated Self Cleaning System Option, Provides the required make-up air for your kitchensystem, AC air does not interfere with the hoods capture andcontainment, Convenient termination for AC ductwork inkitchen, Stainless steel construction to match the ventilationhoods, Make-up plenum is located nearest the hood; the air conditioned plenum is away from thehood, Make-up air stream and the air conditioned air stream are not permitted to mix until leaving the dualplenum, Perforated, stainless steel diffuser plates provide even airdistribution, VEPs provide improved capture and containment by directing effluents into the hood and blocking crossdrafts, This saves on fan energy, make-up air heating/coolingenergy, Possible equipment downsizing, reduces upfrontcost, Gas chase allows appliance lines to run between wall and endpanel, May allow for a reduction in required sideoverhangs, Encloses the hood area, preventing flames or embers fromescaping, Ensures equipment is not accidentally moved outside of the hoodarea, Stainless steel construction for sanitation andlongevity, Legs raise bottom of panel off floor to allow room forcleaning, Wide Vertical End Panels (WVEPs) provide an increased level of heat containment and fire protection, especially useful for high radiant load appliances such as solidfuel.



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