Introducing the Il Forno Classico® Commercial Exhaust Hood, an eyebrow-style ventilation solution designed for easy mounting on a single oven. Engineered with a focus on performance, safety, and convenience, this exhaust hood is an essential addition to your commercial kitchen. Key Features: Eyebrow style for straightforward mounting on a single oven. Crafted from durable stainless steel for longevity and easy maintenance. Equipped with a full-length grease gutter featuring a removable grease cup, simplifying cleaning and upkeep. Stainless steel baffle-type filters, mounted at a 45-degree angle, ensure efficient grease filtration. Designed to seamlessly accept Fire Suppression piping for enhanced fire safety. Compliant with NSF (National Sanitation Foundation) and NFPA 96 (National Fire Protection Association Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) standards. Specifications: This exhaust hood is the Bakers Pride Il Forno Classico Brick Oven Exhaust Hood Model PB-24, precisely as depicted in the plans and specifications. Constructed from sturdy 18-gauge polished stainless steel, ensuring robustness and compliance with NSF Standard No. 2. Incorporates a full-length semi-concealed grease gutter, complete with a removable grease cup for simplified maintenance. Features U.L. Classified stainless steel baffle-type filters, strategically mounted at a 45-degree angle for optimal grease removal. The hood boasts a full-length stainless steel finished back. Note: This hood does not include a fire damper but is designed to readily accommodate Fire Suppression piping for enhanced fire protection. Applications: Specifically engineered with an eyebrow-style design for effortless direct mounting on the Il Forno Classico Brick Oven. Make-Up Air: To ensure proper ventilation, make-up air must be supplied to replace the air exhausted by all kitchen exhaust systems. Make-up air should be delivered through registers at ceiling height and evenly distributed throughout the kitchen. Ideally, 75% to 80% of the replacement air should be fresh, outside air, conditioned (heated or cooled) as necessary, and directly distributed into the confines of the kitchen. The remaining 20% to 25% can flow into the kitchen from adjacent areas. Exhaust Fans / Make-up Air Units: Exhaust fans, including induced draft fans with squirrel cage design and backward-inclined blades, should be provided and installed in compliance with local codes. Fan sizing should account for design air volumes and static pressure drop for the entire system, including the ductwork. Discharge ducts should be oriented vertically and located at least ten feet away from supply air intakes. Supply fans or make-up air units should be sourced and installed by others in accordance with local codes. These units should be capable of handling the required air quantity at the total system static pressure and equipped with throwaway or washable filters. Both exhaust and supply fans necessitate a magnetic starter switch with a 120-volt holding coil. These coils (for exhaust and supply) should be electrically interlocked for simultaneous operation. Fire Protection: Compliance with NFPA Standard No. 96 and local codes mandates a fire extinguishing system for the protection of the duct collar and plenum of non-water wash ventilators. The hood is designed to accommodate piping for the Ansul R-102 fire suppression system, providing plenum and duct protection. Fire protection systems are to be provided by HVAC contractors or other prescribed contractors, and it is advisable to consult local fire officials for precise requirements.
