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Forms > Restaurant Scrubber Data Sheet

Your Contact Information
Company Name
Contact Name (First/Last) First: Last:
Street Address
City, State, Zip City: State: Zip/Postcode: Country:
Phone / Fax Phone: Fax:
Email
Project Information
Project Name
Project Location
Please provide as much data as is available.
Type of Device
Data  
Size Qty.      
Gas or Charcoal Grill      
Griddle      
Fryers      
Steamers      
Ovens      
Woks      
Other      
           
Exhaust Hood Sizes    
Height above cooking surface    
Approximate exhaust air requirement    
         
Anticipated food processing load, lbs. per day Meat
Poultry
Fish
Other
 
Optional Features YES NO      
Stainless Steel unit construction

     
Magnehelic or photohelic pressure gauges for monitoring condition of after filters

     
Alarm for required filter change out      
Alarm for surfactant storage tank level      
Automatic complete drain down of unit after preset time of operation      
Cold weather package      
Fan outlet silencer      

Verify make-up air situation :

Estimated Gallons/day of vented oils and grease:

Estimated Gallons/day of vaporized marinades, sauces, others:

Power source available (phase / cycles / voltage)
[Basic unit requires 3 phase power, water supply and drain connections]

Grease trap / sewer access:

Unit Location possibilities: (i.e. - Above dropped ceiling, space limitations, accessibility issues)

Exterior to restaurant: Duct run in feet, location of duct, and cold weather requirement:

Special installation considerations (i.e. - supports, access, size modifications, utility)

Unit collects 100% of condensable (water, steam, vaporized oils & animal fats), approx. 80% of sub-micron particles (i.e. - smoke) and approx 90% of odors.
If higher smoke removal is required, number of 95% DOP after filters.
If higher odor removal is required, number of carbon impregnated filters.

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