Greenheck Fan Canopy Type Kitchen Hoods 452413 - Manual (Page 30)

30 Kitchen Hoods • Type I and Type II
Problem: Pilot lights are being blown out or cooking equipment is being cooled by make-up air.
Are there drafts from make-up air?
Try turning off or reducing the amount of make-up air; block off portions of the
supply to direct air away from the problem area (test with cardboard first); remove
any obstructions in front of supply that directs air toward cooking equipment.
Problem: Cold air can be felt by the cook at the hood.
Is this a short circuit hood? Turn off or reduce the amount of air supplied to short circuit.
Is this an air curtain hood? Turn off or reduce the amount of air supplied to the air curtain; heat the supply air.
Is the make-up air part of the hood
or an attached plenum?
Try turning off or reducing the amount of make-up air; heat the supply air.
Problem: The kitchen gets hot.
Is the hood capturing?
Hood is not drawing enough air, see sections above on fan performance and
hood capture.
Is this an air curtain hood? Turn off or reduce the amount of air supplied to the air curtain.
Is the make-up air part of the hood
or an attached plenum?
Try turning off or reducing the amount of make-up air; cool the supply air.
Problem: Cooking odors in the dining area.
Is the hood capturing?
Hood is not drawing enough air, see sections above on fan performance and
hood capture.
Is there a draft through doors between the
kitchen and dining area?
Decrease make-up air in the kitchen; increase exhaust air through hood.
Problem: Grease is running off the hood.
Is there grease on top of the hood? Exhaust duct is not correctly welded.
Is the caulk missing or damaged? Clean problem area and recaulk.
Is the grease cup inserted properly? Put grease cup back in place.
Problem: Hood is noisy.
Is the fan running in the correct direction? See exhaust fan troubleshooting section.
Are the filters in place? Replace missing filters.
Is the hood over exhausting? Slow down fan (see exhaust fan troubleshooting section)
Troubleshooting
1. Review / summary of troubleshooting section in
installation operation manual.
2. Hood model and serial number.
3. Current cooking equipment line-up.
4. Size of hood (length, width and height).
5. Island or wall configuration.
6. Multiple hoods on one fan.
7. Nature of spillage (one end; all around the edges).
8. Does the smoke make it to the hood?
9. Height hood is mounted above finished floor.
10. How make-up air is brought into the kitchen (hood,
ceiling diffusers, separate plenum).
11. Is exhaust system controlled by a variable volume
system?
12. Is the fan noisy?
13. Photos of the issue/problem may be helpful.
Before calling your manufacturer’s representative to report a problem, have the following information available:
®