We have a new FE2000 and are attempting a "Through the wall" installation for our restaurant. Does anyone have any experience with this type installation? We have it installed, but current issues concern smoke evacuation to keep smoke from spilling into the building when doors are opened.
We have the smoke evacuator (damper), which operates off the door switch and opens rather slowly. We need some type of vent and/or exhaust fan to suck smoke through the damper. Our electrician who wired the damper says there is a knock out on the control panel and he believes this is the proper location for the evacuator switch, not door operated, so you can start evacuating before you have to open the doors. Another issue is the amount of heat going through the damper and whether any venting through the roof has to be fire rated. Logic would indicate you should start the evacuator and give it a minute to work before you open your doors but, the way our unit is wired, you must open doors before any of the evacuation system begins to activate.
Any commercial operators out there with a through the wall installation who can tell me how you were able to do this, how powerful an exhaust fan is needed, and if make-up air becomes an issue?
Whew. Thanks for any advice.
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