8
MAIN GREASE
GUTTER
DURING CLEAN-UP PROCEDURES AT
THE END OF THE COOKING PERIOD
SPECIAL ATTENTION SHOULD BE
GIVEN TO WIPING CLEAN THE AIR
INLET OF THE VENITLATOR
EXTRACTOR INSERTS
DURING CLEAN-UP PROCEDURES
AT THE END OF THE COOKING
PERIOD THESE AREAS SHOULD
NORMALLY BE WIPED DOWN.
CLEANING
At the end of each cooking day, the exposed interior
surfaces of the ventilator should be wiped down and the
grease cup emptied. During the course of operation, grease
particles are gradually collecting inside the extractor inserts
and particulate separator. Daily, or at periodic intervals,
depending on the type of cooking, the extractor inserts and
particulate separators, must be removed and cleaned. To
clean, proceed as follows:
1.
Remove extractor inserts by hand or by using the
extractor removal tool. CAUTION: Care should be
taken when removing extractors, especially over fryers.
It is recommended that the cooking equipment be
cooled down and the fryers be covered prior to removing
extractors. To remove, lift up slightly on extractor insert
and pull straight out.
2.
Extractor inserts may be cleaned either by using a
dishwasher or by washing in a sink using hot water and
a degreasing detergent. Formula G-510 is highly
recommended for this application. For information
contact:
20/10 Products Inc.
P.O. Box 7609
Salem, OR 97303
Phone: 800-286-2010
Fax: 503-363-4296
E-mail: twentyten@juno.com
3.
With the extractor inserts and particulate separators
removed, wipe and clean the back wall and the grease
gutter with hot detergent water. NOTE: If a steam or hot
water pressure washer is used for periodic cleaning of
the interior, connect a hose to the gutter drain and lead
it to a floor sink or large bucket to drain off the water.
4.
To replace the extractor inserts, care must be taken to
insure that point “A” rests in the rear clip as illustrated
in Fig. 4.
5.
If the ventilator(s) has a fuse link operated supply duct
fire damper NFPA-96 requires inspection of the fuse link
every 6 months and replacement annually.
6.
UV lamps must be wiped down
on a regular basis. This
may need to be done
as often as weekly
on some systems.
INSPECTION AND CLEANING REQUIREMENTS
The 2001 edition of NFPA-96 (Standard for Ventilation Control
and Fire Protection of Commercial Cooking Operations)
require that hoods, ducts and exhaust fans be inspected by
a properly trained, qualified and certified company or person(s)
in accordance with the following table.
Upon inspection, if found to be contaminated with deposits from
grease-laden vapors, the entire exhaust system shall be
cleaned by a properly trained, qualified, and certified company
or person(s) acceptable to the authority having jurisdiction.
When a vent cleaning service is used, a certificate showing
date of inspection or cleaning shall be maintained on the
premises. After cleaning is completed, the vent cleaning
contractor shall place or display within the kitchen area a
label indicating the date cleaned and the name of the
servicing company. It shall also indicate areas not cleaned.
Factory trained service agencies are certified by Gaylord
Industries, Inc. to perform these inspections. For the name
and phone number of your nearest agent call 800-547-9696
or www.gaylordusa.com and go to service.
MAINTENANCE AND CLEANING INSTRUCTIONS
CAUTION: Care should be taken when removing extractors,
especially over fryers. It is recommended that the cooking
equipment be cooled down and the fryers be covered prior to
removing extractors.
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