The Series with PSP Accessory is a compensating wall canopy ventilator rated for all types of cooking equipment.  Shall be capable of providing up to 90% make-up air through a front perforated staineless steel plenum and a rear wall plenum. The hood shall have size, shape and performance specified on drawings.

Construction shall be type 430 stainless steel with a #3 or #4 polish where exposed. Individual component construction shall be determined by manufacturer and ETL. Construction shall be dependent on the structural application to minimize distortion and other defects. All seams, joints and penetrations of the hood enclosure to its lower outermost perimeter that directs and captures grease-laden vapor and exhaust gases shall have a liquid-tight continuous external weld in accordance with NFPA 96. Hood shall be wall type with a minimum of four connections for hanger rods. Connectors shall have 9/16" holes pre-punched in 1 ½" x 1 ½" angle iron at the factory to allow for hanger rod connection by others.

Ventilator shall be furnished with UL classified aluminum baffle filters, supplied in size and quantity as required by ventilator. The filters shall extend the full length of the hood and the filler panels shall not be more than 6".

The hood manufacturer shall supply complete computer generated submittal drawings including hood sections view(s) and hood plan view(s). These drawings must be available to the engineer, architect and owner for their use in construction, operation and maintenance.

Exhaust duct collar to be 4" high with 1" flange. Duct sizes, CFM and static pressure requirements shall be as shown on drawings. Static pressure requirements shall be precise and accurate; air velocity and volume information shall be accurate within 1-ft increments along the length of the ventilator.

UL incandescent light fixtures and globes shall be installed and pre-wired to a junction box. The light fixtures shall be installed with a maximum of 4’0" spacing on center and allow up to a 100 watt standard light bulb.

The hood shall have:

• A double wall insulated front to eliminate condensation and increase rigidity. The insulation shall have a flexural modulus of 475 EI, meet UL 181 requirements and be in accordance with NFPA 90A and 90B.
• An integral front baffle to direct grease laden vapors toward the exhaust filter bank.
• The grease drain system shall be an integral part of the hood back and have a minimum 1/8" per foot slope with an exposed, removable ½ pint grease cup to facilitate cleaning.

The front plenum shall provide make-up air through perforated stainless steel panels.  The rear wall plenum shall provide make-up air discharged below the cooking equipment.

All seams shall be welded and have stainless steel on exposed surfaces. Unexposed surfaces shall be constructed of aluminized steel. Perforated diffuser plates shall be included in the design, to provide even air distribution and the plenum shall be insulated to prevent condensation.

The hood shall be ETL Listed as "Exhaust Hood Without Exhaust Damper", ETL Sanitation Listed and built in accordance with NFPA 96. The hood shall be listed for 450° F cooking surfaces at 150 CFM/ft, 600° F cooking surfaces at 200 CFM/ft, and 700° F cooking surfaces at 250 CFM/ft. Hood shall be ETL Listed as "Exhaust Hood Without Exhaust Damper". A built-in wiring chase shall be provided for outlets and electrical controls on the hood face and shall not penetrate the capture area or require an external chaseway.

• Utility Cabinet
• Exhaust Fire Damper
• High Velocity Cartridge Filters
• End Panels
• Enclosure Panels