1-2
RECOMMENDED VENTILATION
REQUIREMENTS
Exhaust hood should comply with ANSI/
NFPA #96 or national, state and local
codes. All units must be under an adequate
power exhaust hood for ventilation of cook-
ing vapors and products of combustion.
Precautions should be taken in the design
of the exhaust hood to avoid interference
with operation of the unit. Consult a local
ventilation company for fire suppression,
design and installation of a hood.
DO NOT extend the
exhaust stack or exhaust
flue of any unit. Doing so may cause a
negative back draft causing malfunction
and interference with burner operation
on the 2400GH and improper exhausting
of cooking vapors on all models.
General Requirements:
1. Exhaust hood must conform to the
applicable national, state and local
codes in which it is installed.
2. In the absence of any such codes it is
recommended that requirements of
the National Fire Protection Associa-
tion (ANSI/NFPA), Standard No. 96 be
followed for the design, installation
and use of exhaust system compo-
nents. This includes hoods, grease
removal devices, exhaust ducts,
dampers, air moving devices, auxiliary
equipment and fire extinguishing
equipment for the exhaust system and
the cooking equipment used there-
with in commercial, industrial, institu-
tional and similar cooking applications.
3. Hood Size: The overhead canopy
type hood should be sized to com-
pletely cover the equipment it is
designed to ventilate plus an overhang
of at least 6 inches on all sides of
equipment not immediately adjacent
to walls or other construction extend-
ing above the cooking surface. Non-
canopy, prefabricated “backshelf”
type hoods should be sized according
to the manufacturers specifications.
4. Exhaust Air Volume (minimum):
Canopy hood open on all four sides:
1800 cu. ft./minute. Canopy hood
open on three sides or less: 1200 cu.
ft./minute.
5. Exhaust Air Velocity: All exhaust
ducts should be sized to provide an air
velocity in the ducts of at least 1500
ft./minute.
broaster.com Manual #17278 9/13 Rev 2/14
