Exhaust Hood Systems
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ULTIMATE
AIRE HOODS
A Pleeter Ventilation
Product, UticaNY
 |
BACK |
FREQUENTLY ASKED
QUESTIONS |
| What is needed
for a complete
Hood and Ventilation
system for my
commercial kitchen? Hood(s) and filters, grease cup, exhaust fan, exhaust curb, welded duct for exhaust, supply unit (make-up air), duct for supply air, supply unit curb, fire panels or metal backsplash behind hood, and fire suppression system. [For the technically inexperienced, the correct components have been pre-selected for you in our Exhaust Hood Packages, and MUA (Make-Up Air) Hood Packages.] |
| How to I determine
the size of the
Hood? You determine the size of the hood based on the size and type of cooking equipment underneath it. LENGTH: Measure the length of the cooking equipment and add 12" (6" for each side). WIDTH: Most projects will utilize the standard 48" width Hood. The required measurement is determined by measuring front to back of each equipment piece to be located under the hood, and adding minimum of 6" to the widest piece for a Wall Hood, and 12" for an Island Hood. See How to Spec Your Project. |
| Who can install
the Hood? A Licensed HVAC Contractor must install the hood to meet state and local codes for your location. |
| Who
can
hook up of my
fire system if
I select a Hood
Package with
pre-piped Fire
Suppression? A Certified Fire System Technician for your system manufacturer must do final hook-up of the fire suppression system. If your hood installer is not certified to install a fire system for your local jurisdiction, they will know who you should contact. If you need further assistance locating a certified technician, please Contact Us. |
What is CFM? |
How
do I determine
the CFM required
for my project? Your
Supply Air CFM
requirement
is approximated
at 80% of the
Exhaust CFM. |
Is ETL the
same as UL? |