question for the commercial guys

Posted by Bob_Loblaw on January 9, 2007, 12:37 am

I was in a friends new restaurant tonight, fast food pita place.
Like I said, brand new equipment, but the exhaust hood is spilling and the
place is full of light smoke from the grill.
He said the installer came back today and said everything was ok (with
tears streaming down his face from his stinging eyes).
I don't do commercial, so I wasn't any help, but I suspect the make-up air
had to be balanced some how.
Any of you familiar with how to set up an exhaust hood in a restaurant for
proper ventilation?

--
Respectfully, Bob

Posted by on January 9, 2007, 4:07 am

On Tue, 09 Jan 2007 05:37:29 GMT, "Bob_Loblaw"

>I was in a friends new restaurant tonight, fast food pita place.
>Like I said, brand new equipment, but the exhaust hood is spilling and the
>place is full of light smoke from the grill.
>He said the installer came back today and said everything was ok (with
>tears streaming down his face from his stinging eyes).
>I don't do commercial, so I wasn't any help, but I suspect the make-up air
>had to be balanced some how.
>Any of you familiar with how to set up an exhaust hood in a restaurant for
>proper ventilation?

Powered make-up, or passive ?

Is the building negative, IOWwhen you open the door, is there
noticeable air getting pulled in ? If so, you need more make-up.
Actually, I've seen your picture and you could REALLY use more
make-up, but that's for a different day.

If the building isn't negative, then is the MU volume
sufficient ? If not, need more fan ( or possibly adjust the existing
one up, for instnace by pulley size, etc ). If sufficient volume,
then it's in the patterning, IE where's the airflow current happening
that it's missing the smoke?

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Posted by Abby Normal on January 9, 2007, 9:32 am

Maybe start here, surf around grrenheck, some demos even on 'why my
hood doesn't work'

http://www.greenheck.com/products/kitchen/application_guide.php
Bob_Loblaw wrote:

> I was in a friends new restaurant tonight, fast food pita place.
> Like I said, brand new equipment, but the exhaust hood is spilling and the
> place is full of light smoke from the grill.
> He said the installer came back today and said everything was ok (with
> tears streaming down his face from his stinging eyes).
> I don't do commercial, so I wasn't any help, but I suspect the make-up air
> had to be balanced some how.
> Any of you familiar with how to set up an exhaust hood in a restaurant for
> proper ventilation?
>
>
>
> --
> Respectfully, Bob

Posted by Geoman on January 30, 2007, 9:29 pm

> Maybe start here, surf around grrenheck, some demos even on 'why my
> hood doesn't work'
> http://www.greenheck.com/products/kitchen/application_guide.php

Great site, Abby

Posted by Abby Normal on January 9, 2007, 9:36 am

http://www.greenheck.com/products/kitchen/DemoKitchen.php

obrien dug that one up a while back off the green heck site
Bob_Loblaw wrote:

> I was in a friends new restaurant tonight, fast food pita place.
> Like I said, brand new equipment, but the exhaust hood is spilling and the
> place is full of light smoke from the grill.
> He said the installer came back today and said everything was ok (with
> tears streaming down his face from his stinging eyes).
> I don't do commercial, so I wasn't any help, but I suspect the make-up air
> had to be balanced some how.
> Any of you familiar with how to set up an exhaust hood in a restaurant for
> proper ventilation?
>
>
>
> --
> Respectfully, Bob

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