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mar <br /> x - zu 2008 9: 04PM HP LASERJET FRX P. 3 <br /> ~ APPENDIX C <br /> bIECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: DowzTe, TS <br /> Job Site Address: _ _t9E.y W it Tit -eT4CeT 7WAcr/ r cA 9531 <br /> Plan Submitted by: Tong/ r kRtA_ Phone: 5 2 (o4l7_J <br /> r <br /> Mailing Address: 2461 Vc Ncp,y p;_ ,n2ltt _ �t537 <br /> Streo Addross- CSry Zipde- <br /> I <br /> 1. Submit three(3)sets of plans, drawn to scale(e.g., 1/4 inch per foot), including: <br /> I <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 dishwas r with <br /> manufacturers specification sheets. <br /> 2. Submit a separate data sheet for each hood within the establishment. Identify each hood by umber. <br /> 3- For clarification of requirements,refer to the Uniform Mechanical Code,Chapter 5 and Ch ter 20, <br /> "Commercial Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> E30' 1 (Is a kitchen hood for collecting and removing grease and smoke) <br /> ❑ Type H(Is a general kitchen hood for collecting and removing steam, vapor, heat, oT o ors) <br /> ❑ Canopy* <br /> ❑ Compensating* <br /> ❑ Non-canopy <br /> ❑ U.L. Listed Grease Extractor <br /> ❑ Other(describe)_^ _ <br /> I <br /> Size: Lengthft. x Width 1 7 ft. (inside dimensions) <br /> Type of metal: 5^L 1 k ^\Q.SS 5 }QCT \ Gauge <br /> n <br /> Distance from lip of hood to: cooking surface C) (1 in., floor —8 <br /> Formula used for determining air flow: Q <br /> Alternate formula = <br /> Total CFM = 367 CSM <br /> * Provide six (6) inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> 18 <br /> EHn 16-01 <br /> M2007 <br /> MAR-20-21708 THU 12:57PM ID: PAGE:3 <br />