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HomeMy WebLinkAbout15842.pdf BICKFORD OF CARMEL, IN 12/12/2012 KITCHEN EXHAUST HOOD SYSTEM 15842-1 SECTION 15842 KITCHEN EXHAUST HOOD SYSTEM PART 1 - GENERAL 1.1 RELATED DOCUMENTS: A. Drawings and general provisions of Contract, including General and Supplementary Conditions and Division-1 Specification sections, apply to work of this section. 1.2 QUALITY ASSURANCE: A. Codes and Standards: 1. NFPA 96 Compliance: For hood construction and installation. 2. NSF Standard No. 2 Compliance: For hood construction and installation. 3. U.L. Compliance: For hood construction and installation. 1.3 SUBMITTALS: A. Product Data: Submit manufacturer's technical product data showing dimensions, capacities, ratings, performance characteristics, gages and finishes of materials, and installation instructions. PART 2 - PRODUCTS 2.1 KITCHEN EXHAUST HOOD SYSTEM: A. Available Manufacturers: Larkin Greenheck CaptiveAire 2.2 General: A. Provide low velocity supply distribution, nonwater wash hood with integral make-up air plenum, exhaust and supply air duct collars, fire dampers, lights, and a complete fire extinguishing system. Hood shall be NFPA 96 construction, and NSF listed. Hood size shall be fabricated in one section and of size indicated on the Drawings. B. Construct hood of minimum 18-gauge, Type 304 stainless steel with No. 4 finish. Seams and joints shall be welded to form a liquid tight connection. Controls shall remote mounted. Include relays for interlocking of exhaust fan and supply fan. C. Each side of hood shall contain at least two vapor proof recessed fluorescent light fixtures (UL listed). Prewire lighting and terminate in a junction box for field connection to the power supply. Tubes for fixtures shall be furnished by the Contractor. D. Grease removal system shall consist of removable extractor inserts. Hood shall have a pitched grease collecting gutter which drains to an enclosed grease container. Extractors shall be removable for cleaning. Efficiency of grease removal system shall be a minimum of 90 percent. BICKFORD OF CARMEL, IN 12/12/2012 KITCHEN EXHAUST HOOD SYSTEM 15842-2 E. Kitchen hood supply air and exhaust air quantities are based upon the use of the specified hood, and may vary with different manufacturers. The hood manufacturer shall guarantee proper cooking fume and heat capture at their specified air quantities. 2.3 FIRE EXTINGUISHER SYSTEM: A. Fire extinguishing system and control panel shall be remote mounted. Coordinate location with AHJ and owner. B. Kitchen hood, duct, and appliance exhaust system shall be protected against grease fires by a completely automatic fire control system of the liquid agent, cartridge operated type, as manufactured by the Ansul Company, Marinette, Wisconsin, as an R-102 fire control system or equal. C. Fire control system shall be capable of detecting fire in the hood duct and surface equipment, and shall automatically discharge extinguishing agent into the plenum chamber, exhaust duct system, and cooling appliance areas to extinguish the fire in all areas and produce a chemical reaction with the heated grease to assure against re- ignition or re-flash. The fire control system shall be equipped with self-closing nozzles. The system shall be cartridge-operated, totally self-purging, rechargeable on the premises, and equipped with a visual indicator to show the unit's readiness for operation. D. System shall be equipped with a mechanical gas valve to shut off fuel supply to equipment when system is activated. The fire equipment supplier shall supply and install all components for a complete system. Provide the necessary components to interconnect with fire detection and alarm system. E. Ansul R-102 Description Pre-Engineered Wet Chemical System per UL300 Single Tank System Enclosed in Stainless Steel Box Pre-Piped in Factory to include Exhaust Duct Protection, Plenum Protection, Overhead Appliance Protection w/ SS Drops, Remote Pull Station, Microswitches and Cartridge. Final Field Installation by Certified Technician. "Electrical Contactor/ shunt trip breaker by EC." All Test, Permits, Stamped Sealed Drawings, Union Labor and Prevailing Wages are By Others. PART 3 - EXECUTION: 3.1 INSTALLATION OF KITCHEN EXHAUST HOOD SYSTEM: A. General: Install kitchen exhaust hood system where indicated, and in accordance with manufacturer's installation instructions. Installation shall conform to NFPA and NSF. Coordination hood and related systems with kitchen equipment layout, and General Contractor. 3.2 FIRE EXTINGUISHER SYSTEM: A. Installation shall be made by an authorized representative and in strict accord with the manufacturer's instructions and with all local, municipal, and state codes. The installation shall be so certified in writing by the installer to the insurance rating authority, the local fire authority, the manufacturer, and the Architect-Engineer. Installation shall be UL listed. BICKFORD OF CARMEL, IN 12/12/2012 KITCHEN EXHAUST HOOD SYSTEM 15842-3 3.3 ADJUSTING AND CLEANING: A. Cleaning: Clean factory-finished surfaces. Repair any marred or scratched surfaces. B. Adjusting: Adjust exhaust fan and supply fan air flows to guarantee proper cooking fume and heat capture. END OF SECTION