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Mar 24 2008 2: 20AM NO LRSERJET FAX p.3 <br /> APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: "Zus- 4 t6lurTc, <br /> Job Site Address: neq wjjTj+ s gc, :nw co, 9!59-ito <br /> Plan Submitted by: c HPO4_ Phone: (5"2- &,4v — 4 <br /> Mailing Address: f5l Vayfja4v M gr53- <br /> Street Address C ty Zip C de <br /> 1. Submit three(3)sets of plans, drawn to scale(e.g., 1/4 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 cooling 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 S and Ch ter 20, <br /> "Commercial Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> M Type I(Is a kitchen hood for collecting and removing grease and smoke) <br /> ❑ Type II(Is a general kitchen hood for collecting and removing steam,vapor,heat,or o4ors) <br /> ❑ Canopy* T v0pis 'To a1&+Ttv1-� 1"-f VT TeA S is R PKc - <br /> 11 Compensating* &,nsTlNvz ftOD GCitWZz itgrsfeW4UKc .mu <br /> ❑ Non-canopy -'%W NES-' I A[. T'O rl <br /> ❑ U.L.Listed Grease Extractor <br /> ❑ Other (describe) <br /> Size: Length _ ft. x Width ft. (inside dimensions) <br /> Type of metal: !MINLEsss $Tec-t- Gauge 14 <br /> Distance from lip of hood to: cooking surface 5c)14 in., floor 04 <br /> Formula used for determining air flow: Q = W)C 4 x 15D .s,5'ye ' 2-4, or <br /> Alternate formula = <br /> Total CFM = 15&75 O-FM <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 /> EHD 1601 <br /> 822007 <br />