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Home My WebLink About233813 KITCHEN RANGE HOOD EXHAUST SYSTEM.pdfL’Acquis Number: 12056 ____________________________________________________________________________________________ Matt the Miller's Tavern Carmel, Indiana Project No. 12056 KITCHEN RANGE HOOD EXHAUST SYSTEM 23 38 13 � 1 SECTION 23 38 13 Kitchen Range Hood Exhaust System PART 1 � GENERAL 1.01 RELATED SECTIONS: A. Drawings, general provisions of the Contract, including General and Supplementary Conditions, and Division�1 Specification Sections and Division 20 Specification Sections, apply to work of this Section. 1.02 DESCRIPTION OF WORK: A. The Contractor shall furnish all the labor, materials, equipment, appliances, services and drayage, and perform all the operations in connection with the construction and installation of the Work. All Work to be as herein specified and as denoted on the accompanying Drawings. B. This Section of the Work includes the furnishings and installing of the complete kitchen range hood/exhaust air system. A roof curb mounted exhaust fan unit, roof curbs, interconnecting ductwork, controls, interconnecting wiring, and other related items. All components of these systems shall be furnished by one manufacturer who is regularly engaged in supplying this type of equipment. 1.03 QUALITY ASSURANCE: A. Canopies shall be labeled and listed in accordance with UL Standard 710. Canopies bearing UL "classification" label shall not be accepted unless they are listed and labeled in accordance with this standard. B. The canopy shall be fabricated in compliance with NFPA 96 and bear the National Sanitation Foundation Seal of Approval (NSF). C. All fans shall conform to AMCA standards. D. Canopies shall be labeled and listed in accordance with NSF #908. 1.04 MANUFACTURER: A. Hoods shall be as manufactured by Master�Aire. Equal manufacturer shall be Cambridge Engineering, Inc. PART 2 � PRODUCTS 2.01 CANOPY: A. The canopy shall be constructed of 18 gauge stainless steel, Type 304 with #4 finish. The canopy shall have integral exhaust duct collar(s) with fire damper assembly complete L’Acquis Number: 12056 ____________________________________________________________________________________________ Matt the Miller's Tavern Carmel, Indiana Project No. 12056 KITCHEN RANGE HOOD EXHAUST SYSTEM 23 38 13 � 2 with multiple fusible links. All joints and seams shall have grease tight joints. The inside front sloping surface shall have a grease break such that grease cannot accumulate in the supply air plenum. Each canopy shall have a filter housing of the same material as the canopy liner, complete with UL Classified (aluminum) grease filters the full length. The filter housing shall be equipped with a pitched drip tray the full length of the canopy with grease cup(s) for easy removal and daily cleaning. B. Basis of Design: CaptiveAire 5430. C. Visible welds shall be ground smooth and, if stainless steel, be polished to a #4 finish. D. Hood Lights: Furnish (2) Morris Kurtzon 48" twin tube fluorescent fixtures Model NSF 8240�RS�2. 1. Wireway Cover: Furnish stainless steel removable wireway covers full length of hood front. 2. Control Switches: Furnish (2) oil�tight switches to control hood lights, and exhaust fan on�off mounted on wireway cover. Engraved name plate to be included for switches. Factory to wire fixtures and switches to individual junction box on top of the hood. E. Bulkhead: Furnish closure panels from top of hood to ceiling on all open sides, constructed of same material as the hood body. F. The UL labeled exhaust duct collars must be installed at the factory and it is the responsibility of the Contractor to verify the location of the duct collar(s) to avoid interference with bar joists or other obstructions. G. Installation of the UL labeled canopy shall be in accordance with its UL listing and the manufacturer's recommendations. The exhaust duct and supply duct shall fit inside the duct collars of the canopy and be seated, but not welded, into the holding clips provided. H. Furnish (6) 25" x 20" x 2" aluminum Fire Chief grease filters with stainless steel blankoff panels, as required. 2.02 FIELD FABRICATED DUCTWORK: A. The exhaust duct shall be sized to have a minimum velocity of 1500 FPM and should remain the same net area from the duct collar to the exhaust fan. It shall be constructed of 16 gauge black iron, welded liquid tight (continuous external welds) to comply with International Mechanical Code and NFPA 96. B. Furnish cleanouts at each floor (above ceiling) and at each elbow (airtight). Horizontal exhaust duct runs are to pitch toward hood at 1/4" per foot minimum. 2.03 EXHAUST SYSTEM: A. Refer to Section 234400 – Pollution Control System L’Acquis Number: 12056 ____________________________________________________________________________________________ Matt the Miller's Tavern Carmel, Indiana Project No. 12056 KITCHEN RANGE HOOD EXHAUST SYSTEM 23 38 13 � 3 2.04 FIRE PROTECTION SYSTEM: A. Furnish in canopy specified above, a chemical, or water�based system, providing complete fire protection of duct, plenum, and surface equipment. Installation to be in compliance with chemical manufacturer's UL listing. 1. Chemical system to be Ansul Model R�102 liquid agent fire protection system. Mount on wall near hood. 2. Water�based system to be CaptiveAire CORE Protection system. B. System to be activated by fusible links connected to auto/manual release. Fit auto/manual release with an electric double�pole, double�throw micro switch for control circuit. C. All piping installed in hood to be concealed. Piping extending up through chase to duct and plenum nozzles fitted with sleeves, forming grease tight joints. Exposed piping of surface protection nozzles to have stainless sleeves with chrome plated elbows. D. All shunt trip breakers and electric fuel shut�off devices shall be supplied, installed, and wired by the Electrical Contractor. E. Manufacturer of ventilation system shall supply and install, in Fire Path Exit area, a remote manual fire pull and integrate it into system. F. At time of installation, an authorized dealer of the chemical system is to complete and certify the system. PART 3 � EXECUTION 3.01 INSTALLATION: A. Installation of the kitchen range hood ventilation system shall be in accordance with the instructions of the manufacturer and will be supervised by his authorized representative. System shall be placed in operation by the manufacturer or his authorized representative (not this Contractor). B. Manufacturer shall certify the following to the Engineer in writing: 1. Exhaust CFM and operating RPM. a. Should system fail to perform as specified, manufacturer shall modify it at his expense to bring it into compliance with specifications. C. Field wiring shall be supplied by the Electrical Contractor and shall include the following: 1. Furnish power to rooftop unit as indicated on hood system drawings to include: 3 phase power for motor as required. 2. Provide and install motor starter for exhaust fan with 120v coil. Control circuit (120 volt) to be wired through on�off switch to motor starter for fan actuation. L’Acquis Number: 12056 ____________________________________________________________________________________________ Matt the Miller's Tavern Carmel, Indiana Project No. 12056 KITCHEN RANGE HOOD EXHAUST SYSTEM 23 38 13 � 4 3. Provide 120 circuit to a single point connection for hood lights. 4. Hood and exhaust system shall have single point connections with numbered terminals. 5. Furnish and install an octagon box for the fire system pull station, mounting the centerline of the box at 54" above the finished floor. Run 1/2" conduit from the top of the box to 6" above the ceiling. a. Pull station to be furnished with fire system. b. Furnish and install automatic power shut off devices (shunt trip breakers, or definite purpose contactors) with interlock to fire system micro switch, shutting off all power below the hood (including control voltage) in the event of fire system actuation. 6. This work must be in accordance with NFPA 17A, IMC Chapter 20, and the NEC. END OF SECTION