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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: <br /> � T4 <br /> Job Site Address: <br /> Plan Submitted by: Phone: <br /> ��Tpl Fc `lm wi v <br /> Mailing Address: LZt6l S- `rG40t E- 1 '.GG zi code <br /> Street Address c' Y p <br /> 1. Submit three (3) sets of plans, drawn to scale (e.g., 1l4 inch per foot), including: <br /> a. Front and side elevations for each system with exhaust and make-up air duct details. <br /> b. Floor plan showing hood, make-up air registers and cooking equipment or dishwasher with <br /> manufacturer's specification sheets. <br /> 2. Submit a separate data sheet for each hood within the establishment. Identify each hood by number. <br /> 3. For clarification of requirements,refer to the Uniform Mechanical Code,Chapter 20, "Commercial <br /> Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> � Type 1 ❑ Type 11 <br /> ACanopy* ❑ Compensating* ❑ Non-canopy <br /> KrU.L. Listed Grease Extractor ❑ Other(describe) <br /> Size: Length zoo ft ft. x Width ft. (inside dimensions) <br /> Type of metal: Aww-46 �Jl%G6, Gauge jW 10 <br /> t` <br /> Distance from lip of hood to: cooking surface �7^in., floor & '1/ in. <br /> Formula used for determining air flow: Q = or <br /> Alternate formula = 4;wo uW.-FA tee x k33 cRA T" <br /> Total CFM = W <br /> * Provide six(6) inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> 19 <br /> EIM I6-02-001 Food Plan Check Guide <br /> 6/22104 <br />