_______________________________________________________Chapter 3 - Daily Operation, Page 3-9
Turning Off the Exhaust Fan and Starting the Wash Cycle – Cont.
Length of Wash
The length of the Wash, Delays, and Rinse Cycles is primarily determined by the type of cooking
equipment involved; Light Duty, Light/Medium, Medium Duty, Heavy Duty, and Extra Heavy Duty as
shown Table T-3-8-2. The factory recommended wash times are shown on table T-3-8-1 and T-3-8-2
however the length of the Wash Cycles to adequately clean the Ventilator may vary depending on the
following:
1.
Actual amount of cooking within the hours of fan operation.
2.
Type of food product being cooked.
3.
Water pressure. Required pressure is 60 psi Min. to 80 psi Max.
4.
Water temperature. Required temperature is 140° F. Min. to 180° F. Max.
5.
Type of detergent. Refer to page 3-8
for recommend detergent.
6.
Ratio of detergent to water.
Important Note:
The wash cycles may be programmed for different times as needed to adequately clean the
grease extraction baffles, Particulate Separators, UV Lamps and ESP Cells. The Command
Center illustrated in this manual may not represent the model of Command Center you
have. Refer to the Technical Manual for your specific model of Command Center for
complete instructions on programming wash, delay and rinse times. If you do not have a
Technical Manual for your Command Center, obtain the model number from the nameplate
on the Command Center and contact Gaylord Industries. Refer to page 1-1 for contact
information.