OPERATORS MANUAL
This manual provides installation
& operating instructions for
KITCHEN
VENTILATION
SYSTEMS
BUILT IN
ACCORDANCE
WITH
NFPA 96
NOTIFY CARRIER OF DAMAGE AT ONCE.
It is the responsibility of the consignee to inspect the
container upon receipt of same and to determine
the possibility of any damage, including concealed
damage. Avtec suggests that if you are suspicious
of damage to make a notation on the delivery re-
ceipt. It will be the responsibility of the consignee to
file a claim with the carrier. We recommend that you
do so at once.
Information contained in this document is known to be
current and accurate at the time of printing/creation.
Unified Brands recommends referencing our product line
websites, unifiedbrands.net, for the most updated product
information and specifications.
1055 Mendell Davis Drive
Jackson, MS 39272
888-994-7636, fax 888-864-7636
avtecind.com
P/N OMANUAL_KVS-8/10/04
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Index
INSTALLATION INSTRUCTIONS
Installation Requirements for Randell Air Systems Hoods ................................. page 2
Canopy Hoods ...................................................................................................... page 2
Low Side Wall Ventilators .................................................................................... page 3
Pizza Oven Hoods .................................................................................................. page 4
Exhaust Fans & Ducts ............................................................................................ page 5
Fresh Air Supply Fans ............................................................................................ page 6
Hoods with Air Volume Controllers - Adjustment Instructions ............................. page 7
Side Skirts ............................................................................................................. page 8
Top Enclosure Panels ............................................................................................. page 9
Stainless Steel Wall Panels ................................................................................... page 10
OPERATING INSTRUCTIONS
START - CHECK - BALANCE
Direct Draw Hoods ............................................................................................... page 11
Make-Up Air Hoods .............................................................................................. page 12
Make-Up Air Hoods ............................................................................................. page 12
Air Balance Report ............................................................................................... page 13
Notes and Worksheet ............................................................................................ page 14
FINAL AIR BALANCE
1
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INSTALLATION INSTRUCTIONS
Installation Requirements
FOR ALL RANDELL AIR SYSTEMS HOODS
Randell Air Systems hoods are provided with slotted hanging brackets designed to re-
ceive 1/2” threaded rod with a 1/2” bolt and washer. Supporting rods must be connected
to all factory installed brackets. Recommended hanging height is 6’-6” above finished
floor for canopies. Low side wall ventilators should be installed directly upon a Randell
base or on a fire rated wall. If wall mounted, the bottom of the vent should be 36” above
finished floor.
ALL RANDELL VENTILATION SYSTEMS MUST BE INSTALLED IN AC-
CORDANCE WITH NFPA-96, REMOVAL OF SMOKE AND GREASE-LADEN
VAPORS FROM COMMERCIAL COOKING EQUIPMENT.
1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.
CANOPIES
2. Move crated hood to location of installation and very carefully uncrate hood.
3. Raise hood to proper hanging height.
4. Suspend hood from adequate roof supports using 1/2” threaded rods with nuts and
washers (See Fig. 1)
5. Level hood left to right and front to back.
6. Brackets hare provided for hoods which are to be installed end to end or back to
back. Bolt brackets together using 3/8” bolt through holes provided. (See Fig. 2)
7. Install “C” channel where the ends of hood meet and install “T” moldings on front
face of hoods where they join. High temperature silicone can be used to install “C” and
“T” moldings. (See Fig. 3)
8. For Make-up air hoods, the supply collar with built-in U.L. listed fire damper, and air
volume damper must be installed per instructions on collar.
9. Provide a removable service door in supply duct near fire damper. (See Fig. 5)
Mitchell
Moulding
2
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LOW SIDE WALL VENTILATORS
1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.
2. Move crated hood to location of installation and very carefully uncrate vent.
3. If vent is base mounted, base must be installed and leveled front to back and left
to right.
4. Place vent on base. Secure vent to base by screwing side walls of vent to base.
(See Fig. 4)
5. If vent is wall mounted, place vent on wall, level front to back and left to right, then
bolt metal hanging bracket located on top of hood to wall. (See Fig. 5)
6. Bottom of ventilator should be 36” above finished floor. (See Fig. 5)
7. Fluid weld exhaust duct to hood exhaust duct collar. (See Fig. 5)
8. For Make-up air ventilators, the supply collar with built-in U.L. listed fire damper, and
air volume damper must be installed per instructions on collar.
9. Attach air supply duct work to supply collar. DO NOT SCREW INTO FIRE DAMPER.
10. Provide a removable service door in supply duct near fire damper. (See Fig. 5)
Punch holes in flange to
match stud locations
top & bottom of wall mounts
Tackweld & silicone supply duct
3
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PIZZA OVEN HOODS DECK OVEN INSTALLATION: (MODEL VPO)
1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.
2. Move crated hood to location of installation and very carefully uncrate vent.
3. Place hood directly on top of pizza oven.
4. Install exhaust duct from hood exhaust collar to exhaust fan and curb.
CONVEYOR PIZZA OVEN INSTALLATION: (Model VCP)
1. Check all local codes prior to installation. Special requirements may be necessary
depending upon building material construction.
2. Move crated hood to location of installation and very carefully uncrate vent.
3. Suspend hood from adequate roof supports using 1/2” threaded rods & nuts and
washers. (See Fig. 1 Page 2)
4. Hood should be hung no more than 1/2” above top of oven.
5. Install exhaust duct from hood exhaust collar to exhaust fan and curb.
4
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EXHAUST FAN & DUCT 1. Check all local codes prior to installation.
2. All exhaust fans are supplied with a minimum ?????? , hinge kit, and grease box.
3. The exhaust fan curb should be installed directly above the hood if possible.
Always maintain the shortest duct run possible.
4. Cut hole and seal exhaust fan curb to roof.
5. Place exhaust fan on curb. If exhaust coller is loose -same as #7 on next page.
6. Install hinges and airline cable on exhaust fan cap and metal curb. Remember to
leave ample room for fan to tilt back. Fan will remain it tilted back position.
7. Install grease collection box on side of fan that has grease tube discharge.
8. Theexhaustductmustbeconstructedof16GA. carbonsteelor18GA. stainlesssteel.
All seems must be fluid welded.
9. A duct transition should be provided below exhaust fan inlet.
10. The exhaust duct must be fluid welded to hood collar.
11. Make all necessary electrical connections and check fan for proper rotation.
“NOTE”: Fan will exhaust air running in wrong direction.
5
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FRESH AIR SUPPLY FAN 1. Check all local codes prior to installation.
2. Supply fan inlet must be located to minimum 10’-0’ from the exhaust fan. If 10’-0’ is
not possible a 3’ vertical separation may be acceptable.
3. Cut and seal supply fan curb to roof.
4. Duct shall be constructed of 22 or 24 gauge steel Insulated duct material should be
used to eliminate frost and/or condensation.
5. Duct shall be sized to provide air velocities not exceeding 1200 FPM.
6. A volume control damper, provided in the duct just above the supply collar that
contains the U.L. listed fire damper, should be properly set to supply CFM required.
7. If the hood is provided without the supply collar installed, it must be installed per the
instructions provided on the collar.
8. Carefully place the supply fan on roof curb. Face supply fan inlet away from prevail-
ing winter wind. Electrical back draft damper is recommended in cold climates.
9. Bolt or screw fan to fan curb.
10. Make all necessary electrical connections and check fan for proper rotation.
“NOTE”: Fan will supply air running in wrong direction.
* Dependent on local code requirements.
Fig. 7
6
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Some Randell Air Systems canopy hoods will be designed with our patented Air Volume
Controllers (AVC) located directly behind the standard filter bank. The AVC are specially
designed to exhaust high volumes of air over high heat - high grease producing equipment
thereby reducing the total exhaust volume.
HOOD WITH AIR VOLUME
CONTROLLERS
The AVC were factory set, based on the cooking equipment specified on the approved
drawings, therefor the AVC will not have to be adjusted. AVC ‘s can be removed for hood
cleaning also. If, however, the cooking equipment has changed or should change in the
future, the following procedure should be followed.
AVC ADJUSTMENT INSTRUCTIONS
1. Remove all grease filters from the hood.
2. Loosen retaining screws on channels holding the AVC at each end.
3. Slide AVC up or down as needed. The higher the AVC is moved the greater will be
the exhaust volume.
4. Reset the retaining screw at the desired position.
5. Replace grease filters.
7
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PIECES PROVIDED
INSTALLATION OF SIDE SKIRTS
One or two optional side skirts may be provided
INSTALLATION
1. Side skirts are off set at the top and have a 90º bend inward at the rear.
2. Skirts are to overlap the outside of the hood. Bolts and acorn nuts should be at-
tached per the drawing. (Stainless bolts & acorn nuts supplied).
3. Skirt flange should be screwed to the wall (screws not provided).
Punch holes in flange to
attach to wall
8
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INSTALLATION OF ENCLOSURE PANELS
PIECES PROVIDED
TOP ENCLOSURES
Enclosure panels are provided for exposed side(s) of hood(s)
INSTALLATION INSTRUCTIONS
1. Hoods ordered with enclosure panels will be shipped with threaded metal studs
installed on perimeter of hood top where panels are to be installed. Retaining nuts
and washers are installed on the studs prior to shipping.
2. Loosen nuts on studs. Slide enclosure panel under loosened nuts. Holes in panels
are open on end so nuts do not have to be removed.
3. If enclosure panels are installed on one or more hoods butted end to end, the butt-
ing ends of the front enclosure panels should be bolted together.
Fig. 10
Fig. 11
Fig. 12
9
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PIECES PROVIDED
INSTALLATION OF INSULATED
STAINLESS STEEL WALL PANELS
Insulated wall panel comes in two pieces.
A. Top panel will have a 1” flange full length top and bottom and, interlocking slots
located on the bottom.
B. Bottom panel will have interlocking tabs on top and full length 1” flange on bottom.
INSTALLATION INSTRUCTIONS FOR INSULATED WALL PANEL (See Fig. 13)
1. Install wall panels prior to hanging hoods(s).
2. Install top panel first. Top of panel should be installed 6’-6” A.F.F. and level. Screw
panel to wall making sure slotted holes are facing floor.
3. Install lower panel by sliding tabs into slotted holes in upper panel, screw bottom
flange to wall.
4. Chaulk horizontal seam with NSF approved silicone sealant.
5. When hood is hung it will rest on top panel
NOTE: Be careful not to damage wall panel face when installing hood.
INSTALLATION INSTRUCTIONS FOR SINGLE THICKNESS WALL PANEL (See Fig. 14)
!. Install wall panels prior to hanging hood(s).
2. Install seam strips at proper locations and screw to wall.
3. Apply glue to wall between seems trips.
4. Slip one end of wall panel into seam strip, pull out middle of panel and slip other
end of panel into other seam strip. Gently apply pressure over entire wall panel to
secure to wall. Wall bands for side walls are provided with 1” return bend, which is
to be located behind rear wall panels.
10
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START - CHECK - BALANCE
1. Close all doors and windows.
DIRECT DRAW HOODS
2. Operate all exhaust fans, even fans serving other hoods make-up air unit and
building HVAC.
3. Turn on all cooking equipment under the hood to preheat to operating temperature.
4. Produce large quantities of smoke.
5. Observe capture of vapors.
6. If all vapors are not captured, increase exhaust fan RPM.
7. Check air pressure in kitchen. Pressure must be negative relative to dining room
pressure.
8. Air velocities entering the kitchen from the dinning room should not exceed 100 FPM.
No air should be moving toward the dinning area.
9. Repeat steps 6 and 7 until all vapors are captured.
10. Same as step 7 with bottom of next page.
NOTE:
The exhaust and supply (if any) air flow rates were established under
controlled laboratory conditions, and greater exhaust and/or lesser
supply air may be required for complete vapor and smoke removal in
specific installations.
11
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START - CHECK - BALANCE
EXHAUST FAN(S)
MAKE-UP AIR HOODS
1. Open all doors and/or windows leading to outside.
2. Start the exhaust fan only. Do not run the supply fan or Make-up unit.
3. Refer to Randell Air Systems drawings and/or U.L. information label on hood for
proper CFM requirements.
4. Adjust speed of exhaust fan to obtain proper air velocities and CFM through
grease filters.
SUPPLY FAN OR MAKE-UP AIR UNIT
1. Start the supply fan and/or Make-up unit only. Do not run the exhaust fan.
2. Refer to Randell Air Systems drawings or U.L. information label on hood for
proper CFM requirements.
FINAL AIR BALANCE
1. Close all doors and windows.
MAKE-UP AIR HOODS
2. Operate all exhaust fans even those serving other hoods, supply fans, make-up air
unit and building HVAC system.
3. Turn on all cooking equipment under the hood and preheat to operating temperature.
4. Produce large quantities of smoke or steam.
5. Observe capture of vapors.
6. If all vapors are not totally captured, fine tune the system by adjusting the air
volume control damper installed in the supply collar. Slightly reduce the amount of
supply air directed under the hood until full capture is obtained.
7. Check total pressure in building. Pressure should not exceed .02 negative pressure.
12
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AIR BALANCE REPORT
EXHAUST FANS
Fan No.
1.
Designed RPM Actual RPM Designed CFM
Actual CFM
2.
3.
4.
5.
Total Exhaust
SUPPLY FANS
Fan No.
Designed RPM Actual RPM Designed CFM
Actual CFM
1.
2.
3.
4.
5.
Total Exhaust
HVAC SYSTEM
Unit No.
Designed RPM Actual RPM Designed CFM
Actual CFM
Outside Air CFM
1.
2.
3.
4.
5.
Total Outside Air
13
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NOTES AND WORKSHEET
UNIFIED BRANDS
1055 Mendell Davis Drive Jackson, MS 39272 888-994-7636 fax 888-864-7636 avtec.com
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