Commercial_Kitchen_Hood_.pdf
PDF 44 KB Posted
- Solicitation number
- 20260514
- Issued by
- Montgomery County, Corpus Christi City, Texas
About this file
This file contains commercial kitchen hood system specifications for a project in Conroe/Houston, Texas, along with recommended equipment models and installation requirements for the City of Conroe Parks Department's commercial kitchen and flooring improvements at the Oscar Johnson Jr. Enrichment Center. The specifications detail a 7-foot by 4-foot wall canopy Type I grease hood serving a 6-foot by 3.5-foot cookline equipped with two 36-inch stoves and one 24-inch griddle, requiring 2,100 CFM exhaust volume through a 14-inch round duct with three 90-degree elbows across a 20-foot run. The exhaust system includes an upblast centrifugal fan rated for 2,100 CFM at 0.85 inches of static pressure, make-up air supply of 1,785 CFM with approximately 70,000 BTU gas-fired heating capacity, and dual 20-amp dedicated electrical circuits. Recommended hood manufacturers include CaptiveAire ND-2 Series, Greenheck GH-E-W, and Hood Mart 0748HLBM models, while suitable upblast centrifugal exhaust fans are identified from Greenheck (CUBE180HPLMD130GQD), Accurex VCU Series, and NAKS 28D-ECA. All equipment must comply with UL 762 grease-rating standards, NFPA 96 and UL 710 codes, and include integration with Ansul fire suppression systems and interlocked fan operation as required by local code.
Wall termination requirements mandate a minimum 10-foot horizontal clearance from the exhaust outlet to operable doors, windows, or air intakes at or below exhaust level, with additional distance required for openings above the exhaust plane, a minimum 10-foot clearance above grade level, and 10-foot clearance from property lines and adjacent buildings. Ductwork must pass through noncombustible walls with exhaust directed perpendicularly outward or upward, and all ductwork must be pitched to drain grease back into the hood or a collection container to prevent exterior wall leakage. These specifications support the broader kitchen renovation project requiring commercial-grade equipment installation, wall relocation, gas line installation, fire suppression system integration, and compliance with all applicable NFPA and International Mechanical Code standards for Type I commercial kitchen exhaust systems.
View the file
Other files
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
Commercial Hood System Specifications
Location Context: Conroe/Houston, TX
1. Equipment Context
* Cookline Size: 6' x 3.5'
* Appliances: (2) 36" Stoves, (1) 24" Griddle
2. Hood Specifications
* Model: 7' L x 4' D Wall Canopy (Type I Grease Hood)
* Overhang: 6" on all open sides
3. Airflow & Ducting
* Exhaust Volume: 2,100 CFM
* Duct Size: 14" Round Pipe
* Configuration: 20' length with (3) 90-degree elbows
4. Exhaust Fan
* Type: Upblast Centrifugal (UL 762 Grease Rated)
* Performance: 2,100 CFM@ 0.85" Static Pressure
5. Make-Up Air (MUA)
* Volume: 1,785 CFM (85% replacement)
* Heating Capacity: ~70,000 BTU (Gas-Fired)
* Winter Design Temp: 30°F (Local Code)
6. Electrical & Safety
* Circuits: Two dedicated 20-Amp circuits (12/2 AWG wire)
* Interlock: Required between Exhaust Fan and MUA unit
* Fire System: Ansul/Fire Suppression integration required by code
6' Cookline
* Hood Dimensions: 7' L x 4' D Wall Canopy (Type I Grease Hood).
* Exhaust Volume: 2,100 CFM (Medium-duty rating).
* Ducting (Pipe): 14" Round (To maintain 1,500-1,800 FPM velocity).
* Pipe Layout: 20' run with (3) 90-degree elbows.
* Exhaust Fan: Upblast Centrifugal (Wall or Roof mount), rated for 2,100 CFM@ 0.85"
Static Pressure.
* Make-Up Air (MUA): 1,785 CFM (85% of exhaust).
* MUA Heating: ~70,000 BTU gas-fired (based on 30°F winter design).
* Electrical: Two dedicated 20-Amp circuits (12/2 AWG wire).
* Code Requirements: Interlocked fans, Ansul fire suppression, and UL 762 listed grease fan.
7' x 4' wall canopy, 2,100 CFM), here are specific, industry-standard models from leading manufacturers.
## 1. Recommended Hood Models (Type I Grease Hoods)
These models are designed to meet NFPA 96 and UL 71 O codes for medium-duty equipment like your 36" stoves and griddles.
CaptiveAire ND-2 Series This is the industry "standard" wall canopy hood. It features a double-wall rigid front and high-efficiency baffle filters. For your 6-foot equipment line, the
7-foot model provides the necessary 6-inch overhang on each side.
Greenheck GH-E-W A high-performance wall canopy (W-configuration) with "E" (Exhaust
Only) or "D" (Double-Wall) options. It is widely used for medium-duty ranges and griddles.
* [Hood Mart 0748HLBM A budget-friendly, UL-listed sloped-front wall canopy. It is often sold as a package that includes the 7' x 48" hood, lights, and filters.
2. Recommended Wall-Mount Exhaust Fan Models
Have approximately a 20-foot pipe run with three 90-degree elbows, need an Upblast
Centrifugal Fan capable of 2,100 CFM at roughly 0.85" static pressure.
Green heck Centrifugal Upblast Exhaust Fan, Model CUBE180HPLMD130GQD, 1469-4752
CFM
A belt-drive upblast fan that is standard for kitchen exhaust. The 180-size model can deliver between 2,059 and 3,400 CFM, making it perfect for your 2,100 CFM requirement. It can be roof or wall-mounted using a wall-mount bracket.
Accurex VCU Series
Specifically designed for grease-laden air. The VCU (direct drive) or VCUB (belt drive) models are UL 762 listed and available in wall-mount configurations.
NAKS 28D-ECA Direct Drive Premium Efficiency Centrifugal Upblast Exhaust Fan -140
A premium efficiency, direct-drive centrifugal upblast fan. The 28D model is rated for
1,400-2,000+ CFM and is frequently used in commercial packages.
3. Sizing and Performance Recap
Hood Model 7' x 48" Wall Canopy (e.g., CaptiveAire ND-2)
Exhaust Fan Upblast Centrifugal, 2,100 CFM@ 0.85" SP (e.g., Green heck CUBE-180) I
Mounting Wall-mount bracket required for the fan if not on the roof.
Certifications-Ensure the fan is UL 762 listed for grease-laden air
For a wall termination of a commercial kitchen exhaust, the primary code requirement {per
NFPA 96 and IMC) is a 10-foot minimum clearance from the exhaust outlet to any operable door, window, or air intake. [1, 2]
Specific Wall Clearance Rules
The 10-foot rule is the standard, but the specific configuration of the door or window relative to the exhaust "plane" can change the requirement: [3, 4]
* Door/Window at or Below Exhaust Level: You must maintain at least 10 feet of horizontal clearance between the exhaust outlet and the closest point of the door or opening.
* Door/Window Above Exhaust Level: The distance must be 1 O feet PLUS 3 inches for every
1 degree the opening is above the horizontal plane of the exhaust.
* Example: If a window is 30 degrees above the exhaust outlet, the required distance would be roughly 17 .5 feet.
* Grade Level: The exhaust must terminate at least 10 feet above the ground {grade level) unless it is in a secured area specifically approved by local authorities.
* Noncombustible Wall: Wall terminations for Type I hoods must pass through a noncombustible wall. [1, 3, 4, 5, 6]
Other Wall Termination Requirements
* Flow Direction: The exhaust must be directed perpendicularly outward from the wall or upward. It cannot be directed downward toward a door.
* Property Lines: You must also maintain a 10-foot clearance from property lines and adjacent buildings.
* Duct Pitch: The ductwork passing through the wall must be pitched to drain grease back into the hood or a dedicated collection container to prevent grease from leaking onto the exterior wall. [1, 4, 7, 8]
File details come from the government source that posted it. Updated .