Halton KVE-UV Manuel utilisateur
Operators Manual
Operation, Maintenance and Service
Capture RayTM Hoods
Model:
KVE-UV, KVC-UV, KVW-UV
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
INSTALLATION INSTRUCTIONS
Suspending and Mounting
Determine location of 1/2” (13mm) diameter handing rods. All thread rods are recommended for
use with front support brackets provided. All hanging rods should have double nuts. Rods should be
threaded 4” (102mm) minimum for verticle adjustment. See figure 1. Handing rods by installer.
Exhaust hoods are shipped in maximum lengths of 14’-0”. When installing multiple sections, we
recommend hanging the section individually then fasten together as per the installation drawing. See
figure 2.
Install U-channel strips provided on multiple bank sections between interior section ends at bottom. All
exhaust hoods must be hung level and plumb.
Note:
Allow 100lbs (45kg) per linear foot hanging weight.
Do not lift exhaust hoods from their end panels. Lift from four corners
All exhaust hoods and control panels are fitted together and factory tested prior to shipping
for alignment and operation.
Duct Connections
Duct connections meet NFPA 96 of applicable local codes. Size of connection is indicated on exhaust
hood drawing. Connection to be made after exhaust hood is hung.
PROPER LOCATION IS ESSENTIAL
Locating the exhaust ventilator with sufficient overhang over the cooking equipment is manditory for
proper capture and extraction of grease and smoke.
It is important that the installer check with Kitchen Equipment Contractor for accurate location of the
cooking bank, exhaust hood and control panel.
Exhaust hood shop drawings show recommended mounting height from finsihed floor to underside of
exhaust hood at front edge. All hanging bracket locations are also indicated. Electrical, ductwork and air
requirements are also indicated on the exhaust hood show drawings.
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
FIGURE 1
HOOD INSTALLATION DETAILS
ALL WELDED PER CODE
16 GA. DUCT WORK
EQUIPMENT
COOKING
CEILING
DROP
40" MIN.
78"-84"
A.F.F.
78"
1/2" ALL THREAD
(BY OTHERS)
(BY OTHERS)
OPTIONAL TURNBUCKLES
HANGER BRACKETS
(BY OTHERS)
1/2" NUTS
(INDUSTRY STANDARD)
3 "
2 "
1.25"
1.25"
4"
WELDED TO
TOP OF HOOD
1/2" THREADED NUT
1/2" ALL THREAD
(BY OTHERS)
18 GA.
MAT'L (BY OTHERS)
EXHAUST
DUCT
EXHAUST
COLLAR
CONTINUOUS
LIQUID TIGHT
WELD
HANGER BRACKET
DETAIL
ALL THREAD
TURN BUCKLE
HANGER
BRACKET
EXHAUST DUCT
PER CODE
SUPPLY
DUCT
(ALTERNATIVE)
WELD
LIQUID TIGHT
CONTINUOUS
IMPORTANT NOTE
SUPPLY DUCT
SUPPLY DUCT MAY BE ATTACHED TO SUPPLY
COLLAR WITH SHEET METAL SCREWS OF POP
RIVOTS AND SEALED WITH DUCT TAPE.
SCREWS/RIVOTS ARE NOT TO INTERFER WITH
THE OPERATION OF THE FIRE DAMPER
SUPPLY FIRE DAMPER
MAKE SURE THE FIRE DAMPER IS SET
IN THE OPEN POSITION BEFORE INSTALLING
SUPPLY DUCT
SEE FIGURE #7 & #6 FOR SETTING FIRE DAMPER
** **
HOOD
CANOPY
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
FIGURE 2
SPLICE STRIP / U-CHANNEL ASSEMBLIES
A
B
B
A
C
D
D
C
Hoods end to end
Hoods back to back
= U-Channel
Holds two end panels
together
Pry U-Channel apart
at one end and inser
t
over the end panels
Hammer channel o
n
starting from one end
and going to the othe
r
A
= Splice Strip
Insert splice strip over
bottom front edge first
then over top front of
the hoo
d
Secure to top of the hood
by welding or sheet metal
screws (supply plenum only
)
B
Secure to top of the hood
by welding
then over top sides
bottom sides firs
t
Insert splice strip over
= Splice Strip
= U-Channel
Holds two backs together
Clamp the two back
s
together
Slide U-Channel up over th
e
backs, and secure wit
h
sheet metal screw
s
D
C
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
METHOD OF OPERATION
Capture RayTM hood systems operate properly when the KSA grease extractors and backup mech fil-
ters are properly installed, the UVC lamps are clean and the exhaust fan is turned on.
The system is engineered to reduce maintenance and keep service issues to a minimum. The unit is
constructed of stainless steel with removable KSA grease extractors and GPS filters for interior inspec-
tion and cleaning.
Make-up Air Supply
Make-up air must be provided to replace the air exhausted through all kitchen exhaust systems. The
“make-up air” may be supplied through a front face discharge plenum on the Capture RayTM hoods or
from registers in the kitchen area. Velocities of “make-up air” should be kept to a minimum especially
near the exhaust hood perimeter.
> CAUTION: High “make-up air” velocities will distrub smoke capture. Many codes call for a number of
air changes per hour. This should be reviewed with the entire ventilation requirements of the facility.
METHOD OF DETERMINING AIRFLOWS
The air flow through the Capture RayTM hoods in determined by using the testing and balancing
(T.A.B.) port as showin in figure 3.
T.A.B.TM - TESTING AND BALANCING PORTS
P
ss
P
The capture-jet and exhaust air flows are easily and accurately
determined by matching the pressure difference from the
T.A.B. ports mounted in each plenum. Corresponding air
flows, in cfm per foot of hood, can be read from the diagrams
provided in this catalog.
0.5
0.7
0.9
1.1
1.3
1.5
1.7
1.9
2.1
150 170 190 210 230 250 270 290
Airflow (cfm/ft)
(based on heat load design)
dPm (inches WC)
Capture-Ray Hood Example
Measured Pressure
∆Ps= 1.4"
CFM/ft = 238
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
Halton AccuFlow
Overview
The AccuFlow by Halton is a Bluetooth equipped device intended to monitor the exhaust airflow rate
of Halton Capture Jet hoods and alarm kitchen staff if the hood is above or below design. The device
(shown below in Photo 1) has two taps (Photo 2) that are connected to the exhaust hood to monitor
the differential pressure between ambient air and the exhaust plenum; the T.A.B Port reading.
AccuFlow installs in Capture Jet plenum for easy viewing and access. The device shares an electrical
circuit with the Capture Jet fan.
Photo 1 – Halton AccuFlow
Photo 2 – AccuFlow Pressure Taps
Exhaust airflow rate is determined in the same fashion as other Halton Capture Jet hoods; each
hood has a unique K-Factor dependent upon model. The actual airflow is compared to the design
value and an alarm is enabled if airflow is above or below the specified range.
Connects to ambient (room) air
Connects to T.A.B. port
Plastic tubing connected to (-) port of
Accuflow device
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
Operation
Each AccuFlow is programmed at a Halton Company manufacturing facility. To program the device,
the Bluetooth feature is enabled and personnel input necessary parameters. Programming can be
completed with a Windows Mobile enable smart-phone (PDA) or PC with the required software installed.
Programmed values include: Design Airflow, High Airflow Delta, Low Airflow Delta and K-Factor.
Design Airflow is determined using the Halton HELP software and the Low and High Airflow Delta are
defined as +/- ten percent of design airflow. K-Factors have been determined by Halton Research and
Development personnel.
Bluetooth capability also allows an Authorized Service Agent to determine the airflow of an exhaust
hood on site if an alarm is present. This information can be conveyed to Halton personnel for
troubleshooting.
Alarms
Alarms are enabled when design airflow is above or below ten percent of design airflow. An alarm is
visible on the front of the Accuflow, see Photo 3 below.
Photo 3 – AccuFlow Alarm Location
Indications of alarm status (under or over design) are printed on the device. If the LED indicator is
steady, the hood is at design airflow. Alarms are differentiated by the number of blinks per second;
1 blink per second indicates the hood is under design, 2 blinks per second indicates the hood is over
design.
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
Troubleshooting AccuFlow
Problem Probable Cause Solution
No lights Illuminated on
AccuFlow device
Loose or improper electrical
connections
- Verify or reconnect electrical
connections
Low airflow alarm
-Not reaching design airflow
-Plastic tubing disconnected
from Accuflow device or TAB
port
-Broken plastic tubing
-Dirty or plugged TAB port in
exhaust plenum
-Increase fan speed
-Reconnect
-Replace tubing
-Clean TAB port
Failure Bad Device - Replace
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
SERVICE INSTRUCTIONS
WARNING
Removal of the UVC lamps and access to the control panel is by a Halton Factory Authorized
Trained Service Agency only.
Capture RayTM Component Cleaning
Durning the day grease accumulates in the interior of the KSA grease extractor and the GPS (grease
particle separator) filter. Therefore, they must be cleaned on a daily basis. This can be accomplished by
running through a dishwasher.
> Caution: If the KSA grease extractor and GPS filter are not maintained, accumulated grease can
create a fire hazzard and impair the overall performance of the hoods.
Automatic Duct Protection
Automatic fire suppression is accomplished by use of a thermal fusible link in the exhaust collar and
detection line above the appliances. If the fusible link should activate, it would close the fire damper (if
supplied) and automatically release the suppression agent.
NOTE: Depending on the type of cooking equipment covered, an additional surface fire protection
system is typically required.
In the event of a fire, the surface fire protection system would normally activate and discharge before
high temperatures would close the fire damper (if supplied). All gas, and/or some electric, cooking
equipment must also be provided with a “fuel shut-off” device when the surface fire protection
system is activated. Duct and plenum protection is required on Capture RayTM hoods. Consult local
authorities.
CROSS SECTION OF CAPTURE RAYTM HOOD
CAPTURE-JET AIR
UV CASSETTE
S.S. KSA
FILTERS
T.A.B.
PORTS
BALLAST
BOX
GPS - (GREASE
PARTICLES
SEPARATOR)
TOP
INTAKE
(STD)
INTERNAL
FAN
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Capture RayTM Operation & Maintenance & Service Manual
CJUV/012009/rev1/EN
MAINTENANCE AND CARE INSTRUCTIONS
WARNING
Unauthorized access or tampering will result in serious eye damage.
CAUTION
Access and service is by a Halton Factory authorized personnel only.
You have purchased the finest kitchen ventilation equipment available anywhere. Like any fine piece
of equipment, it should be given regular care and maintenance.
NOTE: It is crucial that a Preventative Maintenance Program is contracted and performed by a Halton
Factory Authorized Trained Service Agency only. Your Halton dealer is well qualified to co-ordinate this
service. Periodic inspections are recommended to check the operation. When corresponding with
the factory or your equipment dealer regarding service issues or replacement parts, be sure to refer
to the unit by the correct model number including perfix and suffix letters and numbers and serial
numbers if shown. The model plate affixed to the unit contains this information and is mounted on
the inside of the hood wall.
REGULAR MAINTENANCE ENSURES PEAK PERFORMANCE.
CLEANING EXTERIOR
STAINLESS STEEL - Normal soil may be removed with a stainless steel detergent and warm water
applied with a cloth.
NOTE: Remove grease build-up from fixed baffles and other interior surfaces. To remove grease that
has baked on, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direc-
tion of the polishing lines of the metal.
NEVER RUB WITH A CIRCULAR MOTION.
Soil and burnt deposits which do not respond can usually be removed by rubbing the surface with
Scotch-Brite scouring pads or stainless scouring pads.
DO NOT USE ORDINARY STEEL WOOL.
Heat tint can be removed by a vigorous scouring in the direction of the polish lines using Scotch-Brite
scouring pads or a stainless scouring pad in combination with a powdered cleanser.
Ce manuel convient aux modèles suivants
5
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