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SECTION 15888
KITCHEN HOODS
PART 1 - GENERAL
1.1
SUMMARY
1.1.1.
Section Includes:
a.
b.
c.
1.1.2.
1.1.2.1.
a.
b.
c.
d.
e.
f.
g.
1.2
1.2.1.
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
Kitchen hoods
Fire extinguishing equipment
Fuel shutoff devices
Related Sections:
Specified elsewhere:
Section 01042 - Mechanical, Refrigeration, Food Service Equipment and Electrical Coordination.
Section 01400 - Quality Control.
Section 01720 – Phased Turnover and Contract Closeout.
Section 15010 –General Provisions - Mechanical.
Section 15240 – Vibration Isolation and Seismic Controls.
Section 15890 –Ductwork.
Section 15990 – Testing, Adjusting, and Balancing.
QUALITY CONTROL
The following publications form a part of this specification to the extent they are applicable:
Section 01400 – Quality Control.
NSF labeled
NFPA 96-Latest edition
UL 710 listed as complete system
NFPA 17A: Standard on Wet Chemical Extinguishing Systems
IMC – Latest edition.
UL 1570 and 1571 – Light Fixtures.
NFPA70.
SMACNA – “Kitchen Equipment Fabrication Guidelines”.
SMACNA – “Duct Construction Standards”.
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1.3
SUBMITTALS
a.
b.
c.
d.
e.
Submit under provisions of Section 01300.
Shop Drawings showing detailed dimensions and capacities and layout of fire extinguishing system.
Manufacturer's literature demonstrating compliance with this specification.
Catalog cuts of all components.
Operation and Maintenance data.
PART 2 - PRODUCTS
2.1
ACCEPTABLE MANUFACTURERS
a.
(1)
(2)
(3)
(4)
(5)
(6)
Kitchen hoods:
Greenheck
Gaylord
Seco
Econovent
Duo-Air
Greasmaster
2.2
MATERIALS
2.2.1.
Factory manufactured hoods:
a.
b.
c.
d.
e.
f.
g.
h.
i.
j.
2.2.2.
a.
b.
c.
d.
Hoods shall be Type 1 for grease laden service unless noted.
All parts of hood shall be 18 gauge type 304 stainless steel with #4 finish where exposed, #2B where
concealed. Exposed welds shall be polished to #4 finish.
UL listed stainless steel grease extractors (not filters).
Mounting hardware.
All joints shall be externally welded liquid-tight and ground smooth.
Provide internal structural steel framework consisting of channels and angles at 3 ft. 0 in. O.C. maximum.
Removable stainless steel drip pan.
Matching fascia panels to close space between hood and ceiling.
All welds shall be continuous, liquid-tight on exterior of hood.
Light switch and 4 hour timer by Division 16. Provide enclosure in front of front left corner of hood.
Fire suppression system:
The exhaust hood, entire exhaust duct system and all grease producing appliances under the hood shall be
protected against fire by the wet chemical fire suppression system.
The system shall be designed and installed by a factory authorized distributor in accordance with Underwriter's
Laboratories and Factory Mutual's listings and to conform to all local authorities having jurisdiction including
NFPA #96.
Provide automatic gas and electric fuel shutoff devices (manual reset) to the Plumbing and Electrical
Contractors for all cooking appliances wired to stop appliances upon the actuation of the system.
Nozzles located in the plenum and exhaust duct shall be of the spring loaded, self-closing type, capable of
functioning with a heavy accumulation of grease.
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e.
Nozzles for deep fat fryer and other associated cooking equipment shall be either of the self-closing type or
shall be fitted with nozzle covers as supplied by the manufacturer.
Entire system shall be self-purging.
The installer shall have regularly available contract maintenance of this type system plus 24 hour emergency
service for same. He shall furnish as a part of this work a maintenance contract for one year from the date of
Substantial Completion with inspection at least once each 6 months and 24 hour emergency service when
required.
All exposed piping and devices shall be chrome plated, chrome sleeved or stainless steel.
Remote manual release at exit door (10 feet minimum from exhaust system, 4 ft. 6 in. AFF).
Furnish all required wiring to connect fire extinguishing system to building fire alarm system.
All wiring or cabling shall be concealed.
f.
g.
h.
i.
j.
k.
PART 3 - EXECUTION
3.1
PREPARATION
a.
Field verify all dimensions.
3.2
INSTALLATION
a.
(1)
(2)
b.
c.
d.
e.
f.
g.
Electrical contractor will provide all field wiring to do the following (upon fire extinguisher system actuation):
Disconnect power and fuel to all appliances under hood.
Signal fire alarm system
Electrical contractor will provide power wiring to lights. He will also furnish and install wall mounted light
switch.
Section 15888 contractor shall do all other electrical wiring required, if any.
Coordinate work with that of the kitchen equipment installer.
Fabricate in accord with “Kitchen Equipment Fabrication Guidelines” and “Duct Construction Standards”
unless specified in Section 05500.
Provide seismic restraints.
Coordinate with Division 5 “Metal Fabrications” for stainless steel wall panels required behind equipment item
1D09 chicken rotisserie.
**** A/E Edit for Bakery Oven ****
(h.
Provide fire protection for the Bakery oven integral hood.)
END OF SECTION
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