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HomeMy WebLinkAboutDishwasher Exhaust Hood Requirements 2005-12-21 r: December 21, 2005 D E C E 0 VIA Fax: 914-939-5801 DEC 3 0 2005 Mr. Michael J. Izzo Building & Fire Inspector VILLAGE OF RYE BROOK Village Of Rye Brook BUILDING DEPT. 938 King Street Rye Brook, New York 10573 Telephone : 914-934-0668 Re: 2005328.00 Hilton Rye Town Dishwasher Exhaust Hood Requirements Dear Mr. Izzo: Following up our telephone conversation yesterday, we received by fax the reference section on the Mechanical Code of New York State, thank you. We submit the attached information for your review, trusting it will lead you to the same conclusion it did us; that the dishwasher exhaust configuration, as it exists now at the Hilton Rye Town, is in compliance with applicable codes. Section 507.2 states that "A type II hood shall be installed above commercial dishwashing machines." It does not say it has to be a canopy-type hood. (please see attached) This dishwasher is a conveyor-type, manufactured by"Champion". It has eyebrow hoods on the "load"end and "unload"end (please see attached drawings from the dishwasher manufacturer), the openings where the dishes enter and leave the machine, the only two places where steam is likely to escape. As per the definition in section 202 of the Code (please see attached) "An eyebrow hood is mounted directly to the face of the appliance, such as an oven or dishwasher, above the openings or doors from which effluent is emitted, extending past the sides and overhanging the front of the opening to capture the effluent." Looking at the drawings from the dishwasher manufacturer, the hoods built into either end of the dishwasher meet this definition exactly. The dishwasher assembly as a whole, including the eyebrow hoods, carries an Underwriters Laboratories seal. As you have witnessed in your site inspections, the two eyebrow hoods are directly connected with properly sized ductwork to exhaust the moisture laden air to the outdoors, via a dedicated dishwasher exhaust fan on the roof above. This is in accordance with the dishwasher manufacturers recommendations. My Professional Engineering license is from the State of New York, and I have 25 years of design and construction experience there. In my experience, every kitchen I have designed or built with a commercial dishwasher has had the exhaust configured as it exists at the Hilton Rye Town, without exception. p 407.660.0088 2601 Westhall Lane f 407.660.1655 Maitland, FL 32751 Mr. Michael J. Izzo Building & Fire Inspector Village Of Rye Brook Re: 2005328.00 Hilton Rye Town Dishwasher Exhaust Hood Requirements December 21, 2005 Page 2 Therefore, we respectfully request that after due review, you will deem the existing installation in compliance with applicable codes. Should you have any questions, please feel free to call me. Very Truly Yours, 7:1" 01.4, Jonathan D. Noordzy, P.E. V Project Engineer JDN/jdn Attachments (8 pages) ec: Walt Kritsky/CNL Gerard Hegner/CNL Brian Mashburn/CNL Bill Weinaug/GRG Tim Pennock/GRG 12/24/2005 17:17 9149395801 RYE BROOK BLDG DEPT PAGE 01 VILLAGE OF RYE BROOK BUILDING & ENGINEERING DEPARTMENT 938 King Street Rye Brook,New York 1 o573 Phone;(914)939-0668 or(914)939-0753 Fax: (214)939-58o1 Fhx Tht J. Noondzy Frmm Michael J. Izzo, Building&Fire Inspector FO)c (407)660-1655 Pages; 4 Phone: Dale: 12/20/05 Re: Type II Hoods CC: 0 Urgent ❑ For Rovlew 0 Please Cornrttent ❑Please Rpply 0 Please Recycle Comments: 12/24/2005 17:17 9149395801 RYE BROOK BLDG DEPT PAGE 02 EXHAUST SYSTEMS 506.4.2-507.11 conditions and shall meet the provisions for exterior wall nless,or stainless steel not less than 0,037 inch(0.94 mm)(No. opening proteetivcs in accordance with the Building Code 20 MSG)in thickness. " nfMew York State. 507,5 Type II hood materials. Type B hoods shall be 506.4.2 Ducts. Ducts and plenums serving Type.IT hoods constructed of steel not less than 0.030 inch(0.76 mm)(No.22 shall be constructed of rigid metallic materials. Duct Gage)in thickness,stainless steel not less than 0.024 inch(0.6I construction,installation,bracing and supports shall comply mm) (No.24 Gage)in thickness,copper sheets weighing not with Chapter 6.Ducts subject to positive presiure and ducts less than 24 ounces per square foot(7.3 kg/m2),or of other ap- conveying moisture-laden or waste-heat-laden air shall be proved material and gage. constructed,joined and sealed in an approved manner. 507.6 Supports.Type l hoods shall be secured in place by non- combustible supports. All Type 1 and Type IT hood supports Shall be adequate for the applied load of the hood,the unsup- ported ductwork,the effluent loading,and the possible weight COMMERCIAL KITCHEN HOODS of personnel working in or on the hood. 507.1 General.Commercial kitchen exhaust hoods shall com- 507.7 Hood joints, seams and penetrations. Hood joints, ply with the requirements of this section.Hoods shall be Type T seams and penetrations shall comply with Sections 507.7.1 and or Type lI and shall be designed to capture and confine cooking 507.7.2. vapors and residues. 507.7.1 Type T hoods.External hoodj oi.nts,seams and pene- Exceptions: trations for Type I hoods shall.be made with a continuous ex- I. Factory-built commercial exhaust hoods which are ternal liquid-tight weld or braze to the I owest outermost pe- tested in accordance with UL 710.listed,labeled and rimeter of the hood. Internal hood joints, seams, installed in accordance with Section 304.1 shall not be penetrations,filter support frames,and other appendages at- required to comply with Sections 507A,507.5,507.7, tached inside the hood shall not be required to be welded or 507.12,507.13,507.14,507.15 and 507.16, brazed but shall be otherwise sealed to be grease tight. 2. Factory-built commercial cooking recirculating sys- Exceptions: tems which are tested in accordance with UL 197, 1. Penetrations shall not be required to be welded or listed,labeled and installed in accordance with Section brazed where sealed by devices that are listed for the 304.1 shall not be required to comply with Sections application. 507.4, 507.5, 507.7, 507.12, 507.13, 507.14, 507.15, 2, Internal welding orbrazingofseams,joints,andpen- and 507,16. etrations of the hood shall not be prohibited provided 507.2 Where required. A Type I or Type II hood shall be that the joint is formed smooth or ground so as to not installed at or above all commercial food heat processing ap- trap grease,and is readily cleanable. pliances.A T e IT hood shall be installed above commercial 3. External hood joints and seams tested and listed in di.shwashmg mac,Ines. accordance with the requirements ofUL 710 shall not Exception: n r-counter-type commercial dishwashing be required to be welded or brazed. machines, 507.7.2 Type II hoods.Joints, seams and penetrations for 507.2.1 Type I and Type II hoods.A Type T hood shall he Type 11 hoods shall be constructed as set forth in Chapter 6, shall be sealed on the interior of the hood and shall provide a installed ator above all comrnem.'al food heat-processing ap- smooth surface that is readily cleanable and water tight. pliances that produce grease vapors or smoke.A Type I or Type II hood shall be installed at or above all commercial 507.8 Cleaning and grease gutters.A hood shall be designed food heat-processing appliances that produce fumes,steam, to provide for thorough cleaning ofthe entire hood.Grease gut- odor or heat. tens shall drain to an approved coll ection receptacle that is fahri- 507.2.2 Domestic cooking appliances used for commer- eatcd, designed and installed to allow access for cleaning. 507.9 Clearances for Type T hood. AType 1 hood shall be vial purposes. Domestic cooking appliances utilized for commercial purposes shall be provided with .Type I or IT installed with a clearance to combustibles of not less than 1$ hoods m required for the type of appliances and processes in inches(457 mm). accordance-with Sections 507.2 and 507.2.1. Exception: Clearance shall not be required from gypsum . 507.2.3 Solid fuel. Type I hoods for use over solid fuel- wallboard attached to noncombustible structures provided burning cooking appliances shall discharge to an exhaust that a smooth,cleanable,nonabsorbent and noncombustible system that is independent of other exhaust systems. material is installed between the hood and the gypsum wall- board over an area extending not less than 18 inches(457 507.3 Fuel-burning appliances. Where vented fuel-burning mm)i. all directions from the hood. appliances are located in the same room or space as the hood, 507.10 JJoods penetrating a ceiling.Type l hoods or portions provisions shall be made t.opreve»t the hood system from inter- thereof penetrating a ceiling,wall or furred space shall comply fering with normal operation of the appliance vents. with all the requirements of Section 506.3.11, 507.4 Type I materials.Type T hoods shall be constructed of 507.11 Grease filters. 'Type I hoods shall be equipped with steel not less than 0.043 inch(1.09 mm)(No.18 MSG)in thick- listed grease filters designed for the specific purpose. Grease- MECHANICAL CODE OF NEW YORK STATE 37 12/24/2005 17:17 9149395801 RYE BROOK BLDG DEPT PAGE 03 507.11.1-507.17 EXHAUST SYSTEMS collecting equipment shall be provided with access for clean- Type of Head CFM per linear foot of hood ing.The lowest edge of grease filter located above the cooking Wall-mounted canopy 550 suuface shall be not less than the height specified in Table Singlc island canopy 700 507,11, Double island Canopy(peraide) 550 TABLE 507.11 Backshelf/pass-over Not allowed MINIMUM DISTANCE BETWEEN THE LOWEST EDGE OF A Eyebrow Not allowed GREASE FiLTER AND THE COOKING SURFACE OR THE HEATING SURFACE 507.13.2 Heavy duty cooking appliances. The minimum HEIGHT ABOVE net airflow for Type I hoods used for heavy duty cooking COOKING SURFACE g ap' TYPE OF COOKING APPLIANCE ( pliances shall be determined ac follows: Without exposed flame 0.5 Exposed flame and burners 2 Typo of Hood CFM per linear foot of hood Exposed charcoal and charbmil type 3.5 Wall-mounted canopy 400 For Sf! I foot=304.R niro, Singlc island canopy 600 Double island canopy(per sidc) 400 507.11.1 Criteria.Filters shall be of such size,type and ar- Backshclf/pass-over 400 rangement as will permit the required quantity of air to pass Eycbrow Not allowed through such units at rates not exceeding those forwhich the filter or unit was designed or approved.Filter units shall be installed in frames or holders so as to be readily removable 507.13.31�edium duty cooking appliances.The minimum without the use of separate tools, unless designed and net airflow for Type 1 hoods used for medium duty cooking installed to be cleaned in place and the system is equipped for appliances shall be determined as follows: such cleaning in place.Removable f iter units shall.be of a size that will al low them to be cleaned in a dishwashing ma- Typo of Hood CFM per linear foot of hood chine or pot sink. Filter units shall be arranged in place nr Wall-mounted canopy 300 provided with drip-intercepting devices to prevent grease or Single island canopy 500 Other condensate from dripping into food or on food prepara- Double island canopy(per sidc) 300 tion surfaces. Backshelf./pass-over 300 507.11.2 Mounting position.Filters shall be installed at an Eyebrow 250 angle ofnot less than 45 degrees(0.79 rad)from the horizon- tal and shall be equipped with a drip tray beneath the lower 507.13.4 Light duty cooking applfancea.Theminimuno net edge of the f Iters. airflow for Type J hoods used for light duty cooking ap- plianecs and food service preparation. and cooking opera- 507.12 Canopy size and location. The inside lower edge of tions approved for use under a Type II hood shall be deter- canopy-type commercial cooking hoods shall overhang or ex- mined as follows: tend ahorizontal distance ofnot less than 6 inches(1.52 mm)be- yond the edge of the cooking surface,on all open sides.The ver- Type of HDod CFM par linear foot of hood tical distance between the front lower lip of the hood and the Wall-mounted canopy 200 cooking surface shall not exceed 4 feet(12J 9 tam). Single island canopy 400 Double island canopy(per side) 250 Exception:The hood shall be permitted to be flush with the Backshelf/pass-over 250 outer edge of the cooking surface where the hood is Closed to eyebrow 250 the appliance side by a.noncombustible wall or panel. 507.13 Capacity of hoods. Commercial food service hoods 507.1.4 Noncanopy size and location.Noncanopy-type hoods shall exhaust a minimum net quandty of air determined in ac- shall be located a maximum of3 feet(914 mm)above the cook- cordance with this section and Sections 507.I3.1 through ing surface.The edge of the hood shall be set back a maximum 507.13.4.The net quantity of exhaust air shall be calculated by of 1 foot(305 mm) from the edge of the cooking surface. subtracting any airflow supplied directly to a hood cavity from 507,1.5 Reserved. the total exhaust flow rate ofa hood.Where any combination of extra-heavy duty. heavy duty, medium duty, and light duty. 507.16 Exhaust outlets. Exhaust outlets located within the cooking appliances are utilized under a single hood,the highest hood shall be located so as to optimize the capture ofparticulate exhaust rate required by this section shall be used for the entire matter. Each outlet shall serve not more than a 12-foot(3659 hood. mm)section of hood. 507.17 Performance test. ,A performance test shall be con- 507.13.1 Extra heavy duty cooking appliances.The mini- ducted upon completion and before final approval ofthe instal- mum net airflow for Type!.hoods used for extra heavy duty lation of a ventilation system serving commercial food heat- cooking appliances shall he determined as follows- processing appliances.The test shall verify the Tate of airflow 38 MECHANICAL CODE OF NEW YORK STATE 12/24/2005 17:17 9149395801 RYE BROOK BLDG DEPT PAGE 04 EXHAUST SYSTEMS 508.1 -510.5.2 and proper operation as specified in this chapter, The permit essing of hazardous materials. in the absence of such exhaust holder shall furnish the necessary test equipment and devices systems and under nonnal operating conditions, have the po- required to perform the tests. tential to create one of the following conditions: 1. A flararnable vapor.gas,fume,mist or dust is present in SECTION 508 concentrations exceeding 25 Percent ofthclowerflamma- COM M E RC IAL KITCHEN MAKEUP AIR bi lity limit ofthe substance for thc expected room tem.per- aturc. 508.1 Makeup air:Makeup air shall be supplied during the op- 2. A vapor.gas•fume,mist or dust with a health-hazard rat- cration of commercial kitchen exhaust systems that arc pro- ing of 4 is present in any concentration. vidcd for commercial food heat-processing appliances. The 3. A vapor,gas,fume,mist or dust with,i health-hazard rat- amount ofmakeup air supplied shall be approximately equal to ing of 1, 2 or 3 is present in concentrations exceeding 1 the amount of exhaust air.The makeup air shall not reduce the percent ofthc median.lethal concentration ol'thc substance effectiveness of the exhaust system. Makeup air shall be pro- for acute inhalation toxicity, vided by gravity or mechanical means or both.For mechanical makeup air systems,the exhaust and makeup air systems shall IF] 510.2.1 Lumber yards and woodworking facilities. be electrically interlocked To ensure that makeup air is provided Equipment or machinery located inside buildings at lumber whenever the exhaust system is in operation, yards and woodworking facilities which generates or emits combustible dust shall he provided with an approved dust- Exception: This section shall not apply to dwelling units, collection and exhaust system installed in conformance with 508.1.1 Makeup air temperature.The temperature differ- this section and the Fire Cude ofNew Ynrk State.Equipment y ential between makeup air and the air in the conditi on busand systems that are used to collect,process or convey eom- space shall not exceed 10°F(<'C), control dusts shall be provided with an approved explosion- space system, Exceptions: IF] 510.2.2 Combustible fibers. Equipment or machinery I. Makeup air that is part of the air-conditioning sys- tem, within a building which generates or emits combustible fi- bers hers shall be provided with an approved dust-collecting and 2. Makeup air ybat does not decrease the cornforTeondi- exhaust system, Such systems shall comply with this code lions of the occupied space. and the Fire Code QN.�w Ynrk,State,. v 508.2 Compensating hoods.Manufacturers of compensating 510.3 Design and operation.The design and operation of the hoods shall provide a label indicating minimum exhaust flow exhaust system shall be such that flammable contaminants are and/or maxi-mum makeup airflow that provides capture and diluted in noncontaminated air to maintain concentrations in containment of the exhaust effluent. the exhaust flow below 25 percent of the contarninant's lower flammability limit. SECTION 509 510.4 Independent system. Hazardous exhaust systems shall FIRE SUPPRESSION SYSTEMS be independent ofother types ofexhaust systems,Incompatible materials,as defined in the Fire Code ofNeta Ynrk Stute,shall N 509.1 Where required.Commercial food heat-processing ap- not be exhausted through the same hazardous exhaust system. Y y phanccs required by Section 507.2.1 to have a .Type I hood Awl Hazardous exhaust systems shall not share common shafts with r ducts =s shall be provided with an approved automatic fire other duct systems,except where such systems arc hazardous y suppression system complying with Sectio 9zt. 04.11 Qf the Fire exhaust systert�s originating in the same fire area, Contami- N Code 4fb' yo_ rr„ nated air shall not be recirculated to occupied areas unless the contaminants have been removed. Air contaminated with ex- plosive or flammable vapors,fumes or dusts;flammable ortox- SECTION 510 is gases: or radioactive material shall not be recirculated. HAZARDOUS EXHAUST SYSTEMS $10.5 Design.Systems forremoval ofvapors,gases and smoke 510.1 General. This section shall govern the design and sl-.all be designed by the constant velocity or equal friction construction of duct systems for hazardous exhaust and shall methods. Systems conveying particulate matter shall be de- determine where such systems are required,Hazardouscxhaust signed employing the constant velocity method. systems are systems designed to capture and control hazardous 510.5.1 balancing.Systems conveying explosive or radi.o- emisaions generated from product handling or processes. and active materials shall be prehalanced by duct sizing. Other convey those emissions to the outdoors. 13azardous emissions systems shall be balanced by duct sizing with balancing include flammable vapors. gases, fumes, mists or dust-, and devices,such as dampers.Dampers provided to balance air. toxic or airborne materials posing a health hazard. such as flow shall be provided with securely fixed minimum- toxic or corrosive materials.For the purposes ofthis section,the health-hazard rating ofmatMals shall be ass ecifed in NF PA thepositionblocking devices to prevent restricting flow below 704, p the reoqquu ired volume or velocity. 510.2 Where required.A hazardous exhaust system shall be such 5thatttheemis one are confi.2 Emission control.The nedtto heta Cahe ine h.chathll ey required wherever operations involving the handling or nroe- are generated by air currents. hoods or enclosures and shall MECHANICAL.CODE OF NEW YORK STATE 39 r DEFINITIONS its height above the cooking surface varies. (This style of readily removable panels or doors shall not be considered as hood can be constructed with partial end panels to increase concealed. its effectiveness in capturing the effluent generated by the CONDENSATE. The liquid that condenses from a gas (in- cooking operation). eluding flue gas)caused by a reduction in temperature. Double island canopy hood. A double island canopy hood CONDENSER.A heat exchanger designed to liquefy refriger- is placed over back-to-back appliances or appliance lines. It ant vapor by removal of heat. is open on all sides and overhangs both fronts and the sides of the appliance(s). It could have a wall panel between the backs CONDENSING UNIT. A specific refrigerating machine of the appliances. (The fact that exhaust air is drawn from combination for a given refrigerant,consisting of one or more ` both sides of the double canopy to meet in the center causes power-driven compressors,condensers,liquid receivers(when each side of this hood to emulate a wall canopy hood,and thus required),and the regularly furnished accessories. it functions much the same with or without an actual wall CONDITIONED SPACE. An area, room or space being panel between the backs of the appliances). heated or cooled by any equipment or appliance. Eyebrow hood.:ffl= hood is mounted directly to CONFINED SPACES.A space having a volume less than 50 the face of an ap as an oven and dishwasher, cubic feet per 1,000 British thermal units per hour(Btu/h)(4.8 above the openin )from which effluent is emit- m3/kW)of the aggregate input rating of all appliances installed ted,extending pad overhanging the front of the in that space. opening to captut. CONSTRUCTION DOCUMENTS. All of the written, Pass-over . A pass-over hood is a free-standing form graphic and pictorial documents prepared or assembled for de- of a backshelf hood constructed low enough to pass food scribing the design,location and physical characteristics of the over the top. elements of the project necessary for obtaining a building per- FSingle island canopy hood. A single island canopy hood is mit.The construction drawings shall be drawn to an appropri- placed over a single appliance or appliance line. It is open ate scale. on all sides and overhangs the front,rear,and sides of ap- CONTROL.A manual or automatic device designed to regu- pliance(s). A single island canopy is more susceptible to late the gas,air,water or electrical supply to,or operation of,a cross drafts and requires a greater exhaust air flow than an mechanical system. equivalent sized wall-mounted canopy to capture and con- CONVERSION BURNER.A burner designed to supply gas- tain effluent generated by the cooking operation(s). eous fuel to an appliance originally designed to utilize another Wall canopy hood.A wall canopy exhaust hood is mounted fuel. against a wall above a single appliance or line of appli- COOKING APPLIANCE.See"Commercial cooking appli- ance(s),or it could be free-standing with a back panel from " the rear of the appliances to the hood. It overhangs the front ances. and sides of the appliance(s)on all open sides. DAMPER.A manually or automatically controlled device to (The wall acts as a back panel,forcing the makeup air to regulate draft or the rate of flow of air or combustion gases. be drawn across the front of the cooking equipment,thus in- Volume damper.A device that,when installed,will restrict, creasing the effectiveness of the hood to capture and contain retard or direct the flow of air in a duct,or the products of effluent generated by the cooking operation(s). combustion in a heat-producing appliance,its vent connec- COMPENSATING HOODS.Compensating hoods are those tor,vent or chimney therefrom. having.integral (built-in)makeup air supply.The makeup air DESIGN FLOOD ELEVATION. The elevation of the"de- supply for such hoods is generally supplied from:short-circuit sign flood,"including wave height,relative to the datum speci- flow from inside the hood,air curtain flow from the bottom of fled on the community's legally designated flood hazard area the front face,and front face discharge from the outside front map. wall of the hood.The compensating makeup airflow can also be DESIGN WORKING PRESSURE.The maximum allowable supplied from the rear or side of the hood,or the rear,front,or working pressure for which a specific part of a system is de- sides of the cooking equipment.The makeup airflow can be one signed. or a combination of methods. DIRECT REFRIGERATION SYSTEM.A system in which COMPRESSOR.A specific machine,with or without acces- the evaporator or condenser of the refrigerating system is in di- sories,for compressing a gas. rect contact with the air or other substances to be cooled or COMPRESSOR, POSITIVE DISPLACEMENT. A com- heated. pressor in which increase in pressure is attained by changing DIRECT-VENT APPLIANCES. Appliances that are con- the internal volume of the compression chamber. structed and installed so that all air for combustion is derived COMPRESSOR UNIT.A compressor with its prime mover from the outside atmosphere and all flue gases are discharged and accessories. to the outside atmosphere. CONCEALED LOCATION. A location that cannot be ac- DRAFT.The pressure difference existing between the appli- cessed without damaging permanent parts of the building ance or any component part and the atmosphere,that causes a r structure or finish surface. Spaces above, below or behind e 2003 INTERNATIONAL MECHANICAL CODE® 11 t m ® C Chain ion Project I �LT0 N ��y - TOWN n p Item No. Co[�ttiti1 c`.tAt_ biSii /a�j The Dishwashing Machine Specialists Quantity co C STANDARD FEATURES E U CCW8 mo • Exclusive Dual Rinse Technology 8v 1 LT I N E'Y E$�vw Upright 29" Conveyor • All-purpose 29"-wide peg belt Hones w/ E"X+i Dual Rinse • Automatic tank fill p U C-T CNNE_GTe'� Dishwashing Machine • Chemical dispensing equipment connection 's t provisions Y � • Choice of tank heat: electric, steam coils or direct steam injectors • Common hot water connection 4 • Common drain connection ' m s • Common electric connection (separate connection required for optional electric 0 booster and blower-dryer) • One piece stainless steel wash/rinse manifold system, easy to remove • Door safety switch • Electric eye energy sentinel (idle pump shut-off) (Shown with optional • Easy-to-reach top-mounted controls insulated split doors) • Heavy-gauge stainless construction • Low-water tank heat protection • Push-button start-stop station — load end SPECIFIER STATEMENT • Recirculating flushing nozzles— load end with Specified unit will be Champion model EUCCW8 upright prewash 29"conveyor water saver dishwashing machine. • Rinse saver device Features automatic tank fill, chemical dispensing connection provisions, common water, drain and • Conveyor shut-off shelf— unload end electrical connection, door safety switch, low water • Stainless steel enclosure panels — front & ends tank heat protection, rinse saver. 1 year parts and labor warranty. The DualRinse feature offers the Lowest Water/Utility/Chemical Consumption at 158 GPH usage while circulating a generous 500+ gallons of water for Consistently Good Results NSF c us SERIES Champion Industries, Inc. 2674 N. Service Road, P.O. Box 4149,Winston-Salem, NC 27115 Jordan Station,Ontario,Canada LOR 1SO Tel: 336/661-1556 Fax:336/661-1979 o) Tel: 800/263-5798 Fax:905/562-4618 �DualRinse www.championindustries.coin 0 U (3M)2/05 Printed in U S.A. �.0 PIE ° HILTOW E _'F0WN DISH H6F, Euccws Upright 29" Conveyor Chain ® Dual Rinse pion Dishwashing Machine The Dishwashing Machine Specialists MODULAR SECTIONS: Right to Left Operations s-8" , aB 1S-4"[4063) [1727) 2'1' [634) an 1'-10• 3 6"[152] [554] 1 18-5�/8�" ��1�ing [4731. — — — — Clearance 39'[g9o) — — — — — 2 C earl 37 1/4'[946] L 1 �6-1/4[159] 4'[1219] DiP--ECT E"XHAvs'T DUCT CONNEGTtCN;; , Z Aad 8•[2438) •A' Wash/Rinse Loa .� g4pw �� E [1219] 4' t HOOD i 5-12-[140] 4"t'02]an—II —1 12"[3 51 fin. o000 7' 8 Plumbing ] Clearance 18•[4s7j Door Clear Removal Vt� _ 1 Power Wash Prewash l/2 HP C,' Rinse Rinse Doo 14 rs Up i-ioop 36"[914) 38"[989) 62-[1575) Machine Height 10-112' [267) 1-5i8' [41) Start/Stop Notes: Load Section(A) Unload Section(B) Standard 5 It,contains 30"Pre wash and 30"load Standard 5 ft available in 12"increments Pre wash also available in a 48"HD section Blow dryer requires a minimum 9 ft unload Load section available in 12"increments,starting at 36" Built in electric booster requires a 5 ft minimum unload Built in steam booster requires a minimum 6 It unload Due to an ongoing value analysis program at Champion,specifications contained in this catalog are subject to change without notice. Champion Industries, Inc.,P.O.Box 4149,Winston-Salem,NC 27115•336/661-1556•Fax:336/661-1979•www.championindustries.com 2674 N.Service Road,Jordan Station,Ontario,Canada LOR ISO•800/263-5798•Fax:905/562-4618 EUCCW8 Upright 29" Conveyor Champion° Dual Rinse Dishwashing Machine The Dishwashing Machine Specialists Shipping weight crated: 150 IbsJft.[68kg./m.] Dimensions shown in inches and[mm] Height with doors up: 951, Height to remove doors: 1001, SPECIFICATIONS Utilities 1 Electrical Capacities Contact factory for specific machine electrical requirements Dishes per hr. (NSF rated) 19140 NOTE:Electric booster connection—contact Factory Conveyor speed (ft./min.) 12.1 2 Hot Water 3/4"NPT 180°F hot water connection. Motor horsepower (For machine without built-in booster) Drive 1/2 Hp 3 Drain Prewash 30" [762] 1 Hp 2"NPT connection Prewash 48"[1219] 3 Hp 4 Vents Wash 3 Hp A Load end:300 CFM 1/4"S.P. Power Rinse 3 Hp B Unload end:800 CFM 1/4"S.P.With blower- Auxiliary Rinse 1/5 Hp dryer,increase room ventilation by 600 CFM. Water consumption Booster connections may vary.Contact the Factory. Gal. per hr. (max. use) 158 Standard Voltages(Specify choice):208/60/3,240/60/3,and Temperatures °F 480/60/3.Available in 3-phase only. For non-standard 3-phase Wash (min.) 150 voltages,contact the Factory. Power Rinse (min.) 160 Plumbing Notes Because of the variation in house-supplied water pressure,a water pressure regulating valve(PRVs)is needed(water Auxiliary Rinse (min.) 170 PRV is standard).Steam PRV's may be required for pressure higher Final rinse (min.) 180 than 30 psi.The PRVs can either be purchased from Champion or obtained locally. Heating Warning Plumbing and electrical connections should be made by Tank heat Steam Electric qualified personnel who will observe all the applicable plumbing, Wash tank 125 lbs./hr. 25 kW sanitary,safety codes and the National Electrical Code. Rinse tank 100 lbs./hr. 20 kW Note Water Hammer Arrestor(meeting ASSE-1010 standard or Auxiliary rinse 50 lbs./hr. 10 kW equivalent)to be supplied(by others)in common water supply line Electric booster 18 at service connection. (kW required for 40°F rise) Venting Notes Fabricated duct size: Electric booster 32 3-7/8"x 23-7/8"(outside dimensions) (kW required for 70°F rise) Steam booster 90 (Ibs./hr. required for 40oF rise) Steam booster (Ibs./hr. required for 70°F rise) 150 Venting Minimum cfm, load end 300 Minimum cfm, unload end 800 Due to an ongoing value analysis program at Champion,specifications contained in this catalog are subject to change without notice. Champion Industries, Inc., P.O.Box 4149,Winston-Salem, NC 27115•336/661-1556•Fax:336/661-1979•www.championindustries.com 2674 N.Service Road,Jordan Station,Ontario,Canada LOR 1 SO"800/263-5798"Fax:905/562-4618