|
Selection Guide
Door
Height |
Wind Stopping
Capability (MPH) |
| ECP |
RMP |
RCE |
RBE |
RIT
RBT
RCC |
| 4 |
14.1 |
15.0 |
|
|
|
| 5 |
13.1 |
13.9 |
|
|
|
| 6 |
12.3 |
13.1 |
|
|
18.3 |
| 7 |
11.5 |
12.2 |
|
|
17.3 |
| 8 |
10.8 |
11.5 |
12.8 |
14.7 |
16.4 |
| 9 |
10.1 |
10.9 |
11.9 |
14.0 |
15.5 |
| 10 |
9.6 |
10.2 |
11.0 |
13.2 |
14.8 |
| 11 |
8.7 |
9.3 |
10.1 |
12.1 |
13.9 |
| 12 |
8.1 |
8.6 |
9.2 |
11.2 |
13.1 |
| 13 |
|
|
8.3 |
10.4 |
12.4 |
| 14 |
|
|
7.4 |
9.7 |
11.9 |
| 15 |
|
|
|
|
11.5 |
Econo Power (ECP)
Used when cost is the overriding factor in selecting an aire curtain.
The ECP is a low profile aire curtain that is constructed of painted
steel. They are available in two sizes for 36 inch and 48 inch wide
doors.
Restaurant mini-power (RMP)
Compact low profile design ideal for drive through windows and entrances
where space is limited.
Restaurant Customer Entrance Door (RCE)
Used in retail applications to separate inside and outside environments
for comfort and energy savings. Low velocity air steam used to minimize
air blowing on customers.
Restaurant Bug Control (RBE & RIT)
Designed to stop insects, dust, and other debris from entering through
door. Comes in light duty model (RBE) and heavy duty (RIT).
Restaurant Climate Control (RCC)
For use in stopping cold or warm air from entering climate controlled
environment.
Restaurant Bug Tested (RBT)
Designed to satisfy local health codes. ETL Sanitation Listed for
Standard NSF 37.
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