Forms > Restaurant Scrubber Data Sheet

Company Name

Contact Name (First/Last)

First: Last:

Street Address

City, State, Zip

City: State: Zip/Postcode: Country:

Phone / Fax

Phone: Fax:

Project Name

Project Location

Please provide as much data as is available. Type of Device	Data
Please provide as much data as is available. Type of Device	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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