CONTENT
A
B
C
Shipment
System overview
Hoods main features
D
E
F
G
H
Suggested specification
Installation guidelines
System test
Maintenance and cleaning
Warranty
A Shipment
Check that the hood has not been damaged during the transport. Report any discrepancies to AOM immediately. Read the complete guide before commencing the installation.
B System overview
AOM Australia has developed a series of very efficient commercial kitchen exhaust hoods which treat the contaminants generated by the cooking process within the kitchen. Therefore the maintenance and servicing of the filtration equipment is made very simple. The exhaust ducting will stay free of grease particles and the risk of fire is minimised.
The filtration removes the finest particles of grease and smoke. AOM Electrostatic Filters (ESP’s) are designed to stop the smoke generated by most cooking equipment. The AOM ozone generators mitigate the odour remaining in the airflow after the ESP’s.
The cooking equipment overhang is increased to improve the ability of the hood to capture the fumes
(cooking process surges) and also permit a reduced exhaust rate (between 20 to 40%).
Refer to AOM’s file Design Guide for the optimal effectiveness of kitchen ventilation.
C Hood main features
•
AS 1668.2-2012 certified
• Construction with 1.2 mm stainless steel 304 no 4. All corners welded and polished
•
High efficiency stainless steel honeycomb filters tested in accordance with AS 1530.1 (providing barrier against flames entering the ductwork)
• Low resistance - 25Pa at 2.54 m/s
•
Make-up air specifically designed to enhance the cooking plume and to push the fumes towards the filters using AOM ADDAIR TM technology.
AOM AUSTRALIA
22/54 BEACH ST KOGARAH NSW 2217 Tel 1300 903 788 Fax 1300 904 088 www.aomaus.com.au Email info@aomaus.com.au

•
Construction using AOM FILTRAIR TM technology (a combination of honeycomb filters and electrostatic cells providing a very efficient filtration system)
• Stainless steel construction with the hood filters fitted in an angle to minimise direct contact with possible cooking flames
• Removable grease trays for easy maintenance and cleaning
•
Hood lighting uses the latest LED technology
•
Electrostatic filters and ozone generators can be retrofitted if required
•
AOM can provide technical data & drawings for any job.
Required details include:
Layout, dimensions & rating of the cooking equipment
Kitchen height (to determine hood design)
Percentage of the supply air versus the exhaust airflow
Type of cooking and the location of the discharge point
D Suggested specification
The kitchen exhaust hood shall be of type AOM HC_-Series. The hood shall be fitted with honeycomb filters type AOM HS-Series tested according to AS 1530.1. The hood shall be fitted with electrostatic filters type AOM EAN-Series behind each honeycomb filter. Efficiency of the filtration shall be 95% for particles down to 0.01 Micron. The hood shall have a perforated front panel to spread the air supply evenly and at low velocity. The manufacturing and installation of the hood shall meet all relevant
E
Australian/NZ Standards. The hood construction shall be of 1.2 mm stainless steel 304 number 4 polishing. The hood shall be fitted with light boxes. The hood dimensions shall be as per AS 1668.2-2012,
Appendix E. The hood shall be installed and maintained according to AOM specifications. The hood airflows (exhausted and air supply) shall be as per AOM recommended figures.
Installation guidelines
Install the hood between 2000 to 2100mm high above the finished kitchen floor.
Using the mounting brackets supplied, hang the hood with booker rods to either the kitchen slab or steel beams. See hood weight in AOM specifications.
The back gutter of the hood is to be level. The side gutters should tilt upwards slightly to enable the grease and water to run towards the drain plugs.
Run the exhaust and make-up ducting on top of the spigots. Connect the spigots to the ducting with Tek screws from the inside of the hood. Remove the filters and the front panel for direct access.
Connect the power to the hood with the junction box located on top of the hood or in the ESP console depending of the type of hood. A 10 amps power is circuit is needed. An isolated switch has been provided next to the ESP console to switch the power off when working on the hood.
F System test
The commissioning of the hood is to be done with a representative of AOM Australia.
Switch the exhaust fan on. The make-up air fan should run on the same switch.
AOM AUSTRALIA
22/54 BEACH ST KOGARAH NSW 2217 Tel 1300 903 788 Fax 1300 904 088 www.aomaus.com.au Email info@aomaus.com.au

Use an anemometer to adjust the airflow for each filter by opening or closing the sliding dampers located on the exhaust spigots. For the best efficiency, adjust the air velocity through each filter at a maximum of 2.54 metres/second.
The filter velocity can be adjusted according to the type of cooking equipment located under the filter.
Using the anemometer adjust the make-up air according to the recommended airflow.
The airflow of the make-up air grill should be equal from one end to the other. Slide the dampers accordingly.
The LED lighting should be on.
If installed, switch the electrostatic filter on. The voltmeter is showing 240 Volt on the ESP console. The ampere meters are showing the amount of amperes drawn by the cells. The green light on the console should be on.
If installed, switch the ozone generators on. The ozone LED lights on the console should be on. Check
AOM OG-35 Installation Manual for further information.
G Maintenance and cleaning
The AOM representative will organise the maintenance of the hood filters with the end user.
Every kitchen is different, however on average the following cleaning schedule applies:
Light cooking: every six weeks
Medium cooking: every four weeks
Heavy cooking: every two weeks or weekly for charcoal cooking.
The inside and outside of the hood should be cleaned with hot water and a degreaser once a week.
Never use caustic detergent. Unscrew the drain plug to remove the water/grease from the gutter. When the hood is dry, use a stainless steel cleaner (WD-40) to polish it.
The exhaust and make-up chambers should be cleaned every three months using a non-caustic detergent. Access to the chambers is through the filter openings and by unscrewing and removing the air supply grill.
H Warranty
Limited warranty for AOM HD-Series equipment. This warranty is subject to the following conditions:
To validate the warranty, the hood should be installed and maintained as per AOM specifications.
A new exhaust hood is warranted to be free from defects and /or workmanship for a period of one (1) year from the date of the warranty application.
A spare part is warranted to be free from defects and/or workmanship for a period of ninety (90) days from the date of its installation.
The warranty for new equipment and spare part covers the repair or replacement of the defective part and includes labour.
To validate the warranty the food premises owner should sign an agreement with an AOM accredited maintenance company and agree to purchase spare filters and electrostatic cells for swapping purposes.
A maintenance logbook should be kept in the premises.
Any claim must be presented to AOM. No warranty repairs will be granted without AOM written consent.
If damage occurs during shipping, notify AOM at once so that a claim can be filed.
The above limited warranty does not apply to damage resulting from accident, alteration, misuse or if the serial number is removed or defaced.
AOM AUSTRALIA
22/54 BEACH ST KOGARAH NSW 2217 Tel 1300 903 788 Fax 1300 904 088 www.aomaus.com.au Email info@aomaus.com.au