Aerotech Fans
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A dedicated Exhaust Air Unit (EAU) housed in an acoustically lined cabinet. Features backward-curved centrifugal impellers designed to handle greasy exhaust air while keeping the motor out of the direct airstream to prevent buildup and ensure longevity.
Max Airflow
Up to 45,000 CMH
Max Pressure
Up to 1000 Pa
Material
Galvanized Steel Cabinet
Drive Type
V-Belt
Grease Resistant
Backward-curved impeller handles greasy exhaust without buildup
Quiet Operation
Acoustically lined cabinet reduces noise in commercial spaces
Long Motor Life
Motor isolated from airstream prevents grease contamination
Commercial Kitchens
Industrial
| Model | Air Volume (CFM) | Static Pressure (in.wg) | RPM (Max) | Motor (HP) |
|---|---|---|---|---|
| EAU-10 | 5,800 | 200 | 1,450 | 3 |
| EAU-25 | 14,700 | 450 | 1,450 | 10 |
| EAU-45 | 26,500 | 700 | 1,200 | 25 |
Grease leakage on the roof indicates a failure of the fan's integrated grease trap, or the use of a standard ventilator instead of a UL-762 rated upblast exhaust fan. Upblast fans feature a fully welded, leak-proof base and a discharge spout designed to safely route grease into a collection box.
For standard commercial cooking equipment, the exhaust hood must maintain a capture face velocity of 50 to 75 Feet Per Minute (FPM). For heavy-duty solid fuel or charbroiling, the velocity must be engineered closer to 100 FPM to ensure the thermal plume is completely captured.
DCV systems utilize optic smoke sensors and temperature probes inside the exhaust hood. Instead of running the exhaust fan at 100% all day, a Variable Frequency Drive (VFD) automatically scales the fan RPM in real-time to match the exact cooking load, saving massive amounts of electrical and Make-Up Air heating costs.
To retrofit Demand Control Ventilation (DCV), you must install optic smoke sensors and temperature probes inside the existing canopy, and connect them to a new VFD wired to the Exhaust Air Unit (EAU). The system will automatically modulate the fan speed based on real-time cooking loads.
Boiling water in pasta cookers or steam kettles dumps massive amounts of latent heat (moisture) into the kitchen. If the Exhaust Air Unit does not fully capture this steam, the latent load overwhelms the dining room's AC unit, causing condensation on windows and creating an uncomfortably clammy environment.
