The model EX-BS-IP is a low proximity type hood capable of providing up to 70% make-up air through internal and down discharge grilles. 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, UL, and NSF. 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 stainless steel 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" in width.

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.

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 300 CFM/ft, 600°F cooking surfaces at 233 CFM/ft with 5"surface overhang, 600°F cooking surfaces at 300 CFM/ft with 1"surface underhang, and 700°F cooking surfaces at 250 CFM/ft. The grease drain system shall be an enclosed integral part of the hood back and have slope with an exposed, removable ½ pint grease cup to facilitate cleaning. Outlets and electrical controls on the hood face and shall not penetrate the capture area or require an external chaseway.

• Back Supply Plenum
• Enclosure Panels