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HOOD SYSTEM Powered By Docstoc
					                                                        Make-up fresh air comes in under the plate shelf
                                                        and is directed by a removable baffle so that 40%
                                                        is directed towards the cook's belt buckle and 60%
              HOOD SYSTEM                               is directed towards the filters. It is very important
                                                        that the fresh air 60/40 baffle is installed correctly.
                                                        If it is installed backwards, closed off, or not
The purpose of this section is to give a brief          installed at all, then grease capture will be
overview of the hood systems used in our                adversely affected.
restaurants. Properly understanding how these
systems are designed to operate can result in cost      To install the baffle correctly, position it so when
savings, increased safety, and better working and       you look into the updraft hood, you see a number
dining environments for our associates and              of two-inch diameter holes facing you. These
customers.                                              holes direct air toward the cooks belt buckle.
                                                        Should the fresh air cause the two eye burner to
Definition of Hood System                               flicker or go out a cover may be installed on the
                                                        holes directly above the burners. This cover
The hood system consists of the hood, the exhaust       should be made of light gauge sheet metal and be
fan and duct, fresh air fan and duct, and the fire      attached to the baffle with rivets. Do not use
system. The hood covers the grills and two eye          cardboard of plug the holes with towels as this is a
burner and is used to capture the grease and smoke      fire hazard. If you have this problem call L£.S. at
produced during cooking. The exhaust fan located        (404)-729-5850.
on the building sidewall or roof pulls grease and
smoke ladened air through the hood filters and
then outside the restaurant. The fresh air fan                  B. Back Wall Fresh Air Hood (stores #300
provides make up air for the hood to help                       - #600)
minimize our utility bills. The fire system is a
stand by protector that is either manually or
automatically activated in case of a fire in the hood
Types of Hoods
There are three basic types of hoods in the
Waffle House system:
        A. Old Style 60/40 Plate Shelf Fresh Air
        (stores up to #300)

                                                        This hood introduces make-up air through the
                                                        louvers located in the back wall of the hood. The
                                                        make-up air enters the hood, combines with the
                                                        exhaust air, and flows through the filters. It is
                                                        important that these louvers be installed so they
                                                        point upwards towards the filters at all times. If
                                                        they are aimed downwards they will direct the air
                                                        on the grill surface and two-eye burner resulting in
                                                        longer cooking times and possibly blow out pilot
                                                        lights. Each time the louvers are re-installed after
                                                        cleaning take a moment to check the orientation.
                                                        Make sure nothing blocks the louvers. Check to
                                                        see that bacon/sausage weights lean forward so as
                                                        to not block the make-up air flow.
                                                        x The entire exhaust hood should be washed
                                                        weekly, both internally and externally, with a
        C. Air Tech. Hood (stores #600 to date)         mild grease-cutting detergent
        Delfield Model VCP 3092
                                                        1. Fans:
                                                        We have two types of exhaust fans, wall or roof.
                                                        These standard Waffle House fans are
                                                        manufactured by Loren Cook, Jenn-Air, or
                                                        Brundage. They may be either belt drive (using
                                                        belts) or direct drive (no belt). If you have a belt
                                                        driven fan make sure all belts are in good shape
                                                        and adjusted properly (approximately 1/4" of play)
                SIDE VIEW HOOD
                                                        and that all covers and shrouds are in place. If you
                                                        have a roof exhaust set a regular schedule to empty
                                                        the grease bucket on the roof. Doing this will save
                                                        expensive roof repairs due to grease damage.
                                                        Exhaust fans including their ducting should be
                                                        cleaned by an exhaust cleaning service at least
                                                        every 90 days.
                                                        With your make-up air fan follow the same tips as
The Air Tech. is the current standard hood in our       to the belts and covers. Newer make-up fans
new units. Make-up air enters the hood through          (beginning at approximately WH# 350) are
two fresh air grills located below and behind the       equipped with filters to keep insects and dust from
plate shelf. These grills are removable for             being pulled into the restaurant so be sure that these
cleaning and care must be taken to insure proper        are in place at all times. Belt driven fan belts are to
  istallation after cleaning. The fresh air grill       be checked every quarter.
below the plate shelf should be installed so that air
is directed towards the cook's belt buckle.
                                                        2. Grease Filters:
Maintenance                                             We currently use baffle type filters in our
                                                        restaurants. See typical baffle filter. We no
                                                        longer recommend the use of mesh filters unless
1. The stainless steel grease filters should be         you have a direct drive fan. If you have a direct
removed from the hood and cleaned once each             drive fan contact Darin Reynolds at 404-729-5850
shift                                                   before changing types of filters. Mesh filters are
                                                        very inefficient and pose a fire hazard as they are
2. The grease collection cup(s) should be               difficult to clean. Filters should be cleaned once
emptied and cleaned when necessary.                     each shift. When removing and reinstalling baffle
                                                        filters be sure to grasp filters by the handles
3. The aluminum air diffusers should be removed         provided. Baffle filters by their nature are made of
and cleaned once each month. To remove a                thin metal and can cause severe cuts if not handled
diffuser, push the spring loaded metal rods located     properly.
near the end of each diffuser toward the end of the
diffuser. Remove the diffuser. Caution should be
exercised when replacing diffusers:
        a, 10" wide diffusers should angle up 15
          degree toward the exhaust filters.
        b. 3" wide air curtain diffusers should
          angle 15 degrees away from the cooking
          equipment (toward the cooks belt
                                                        inspected. Be sure that the licensed fire
4. The perforated metal located behind air diffusers    system company is qualified to do this. In
is also removable by removing the metal screws at       recent years the restaurant industry has
each end                                                been plagued with a large number of fly-
                                                        by-night operators. If you have any
                                                        doubts about who to use contact L.E.S. at

3. Fire Systems:
There are two basic types of fire systems used in
our restaurants. These are "Dry" and "Wet"
chemical systems depending on the type of
chemical used to extinguish the fire. "Dry"
systems are found on older stores, while stores
from about the mid 400's on use the "Wet" systems.
Regardless of the type of system be sure you
know the following:
       A. Know where your remote pull station is
       located and make sure each shift manager
       knows also. This location varies with the
       type and age of each system. On very old
       systems it is most often located above the
       fire system tank in the rear of the
       restaurant. In new installations it is located
       on the customer side, adjacent to the
       swinging door. In the event of a fire you
       should manually trigger the system as you
       exit the area if the automatic triggering
       mechanism should fail.
        B. Systems should be checked by a
        licensed fire system company every 6
        months for proper operation and to make
        sure that the charge in the tank is still
        good. There will be a tag attached to the
        tank giving the last date the system was
               (404)-729-5850 and we will be happy to         there is a gap of 1/4 to more than one inch between
               help locate a qualified agent for you.         the duct and the wall exhaust fan. This reduces the
                                                              hoods ability to capture grease and smoke and can
               C. Periodically do a visual check on the       cause grease to accumulate excessively inside the
               nozzles. Are they all in place and             restaurant. If you have excessive grease
               undamaged? If you have any of the above        accumulation in your restaurant, you can check to
               problems contact your licensed fire system     see if you have a gap problem by removing
               service agent.                                 exhaust filters and visually inspecting with a
                                                              flashlight the connection between the exhaust duct
                                                              and the wall exhaust fan. Inspect roof exhaust and
      4. Ducts and Collars -                                  duct in the soffit for any grease leaks. If you think
      Are used to funnel the air to and from the hood via     you have a gap problem contact L.E.S. @ (404)-
      the fans. On some older units we have found that        729-5850.
                                                            will be. The maximum ratio of fresh air to
                                                            exhaust on our hoods ranges from 35-70%
                                                            depending on the type of hood installed.

 If you don't remove the grease and smoke from the
 restaurant nothing else matters. A simple grease
 capture field test for all types of hoods is
 performed by spreading a small amount of ice (2-3
 ozs/small level scoop) on the front 1/3 of the main
 production flat grill nearest the sandwich unit.
 You are trying to simulate a full patty load of cold
 meat in production. Stand 5-6 feet from the chefs
 station and look down the front of the hood plate
 shelf. Look carefully at the side of the hood near
 the toasters. Good grease capture is no loss of
 steam into the restaurant. Adequate capture is a
 trace or wisp that escapes the hood before the
 exhaust fan pulls all the steam through the hood
 and out of the building.
  To improve your system's smoke capture,
  decrease the fresh air fan shaft RPM in
  increments of 50 and repeat the smoke capture
jtestj You decrease the fan shaft RPM by opening
up the adjustable motor pulley. "^Improvement in
grease capture can also be obtained by increasing the
exhaust fan RPM or by adjusting both fans. If
neither fans are adjustable call Darin Reynolds for
further assistance. Once you determine that capture
is not a problem then proceed to insure that the hood
system is optimized:
  Without a fresh air make-up fan we are changing
  the air in a Waffle House every 8-10 minutes.
  Cooling the air and throwing it away every 10
  minutes. What a waste of profit dollars!
  Our challenge is to add as much fresh air (1000 to
  1400 CFMS; cubic feet per minute) at the hood as
  possible without ruining its ability to capture
  grease. Fresh air introduced at the hood is
  unconditioned and basically free - we have spent
  no utility dollars to heat or cool this "free" air. The
  more free air we can introduce at the hood -
  without losing capture, the lower our utility bills
spacing between the pulley halves. Remember the               Summary
larger the motor drive pulley the more fresh air
you will introduce to the hood.                               By following the above tips and the Waffle House
                                                              Way regarding our hood systems we can insure
Tip #2 If you have a roof exhaust, adequate grease            that both our customers and associates have a clean
capture and your fresh air fan is not adjustable (W.H.        environment to eat and work in. With increasing
#300 or less) try slowing down your exhaust until             government focus on air quality in the work place
you begin to lose capture, then speed it up a little bit      we will find that as time goes by it will become
You have just minimized your utility bills.                   even more important to make sure that all of our air
                                                              systems are in top shape. If you have any further
Tip #3 If both your fresh air and exhaust fans are            questions please feel free to contact Darin
adjustable, the object is to slow down the exhaust as         Reynolds or Bob Holloway at (404)-729-5850.
much as possible and speed up the fresh air as much
as possible while still providing for adequate capture
at the hood. Remember, there is always a trade-off
between capture and energy costs. Perfect capture
will come at the expense of additional energy dollars.

Tip #1: If you have good to adequate capture, try speeding up your fresh air fan until you begin to lose capture
then back off a little bit You have just minimized your utility bill. More than half of our fresh air fans are adjustable
using pulleys that change in size depending on the

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