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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: A\e, c._ <br /> Job Site Address: �,C�c%c�� 1�_ 1_A e_,-7 C-14 <br /> Plan Submitted by: Am, Phone: (c)t&) '3 S <br /> Mailing Address: t1c)7-0 �v�.t � a���;Z- z.���, /Za�� t/-�v (f0Z, %DQvd <br /> Street Address CityG/� 4, & 7d Code <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 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 5 and Chapter 20, <br /> "Commercial Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> WType 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 odors) <br /> Canopy* <br /> ❑ Compensating* <br /> ❑ Non-canopy <br /> A1U. L. Listed Grease Extractor <br /> 0ther(describe) <br /> Size: Length <br /> g 1,� - (o ft. x Width 5f0 " ft. (inside dimensions) <br /> Type of metal: qj-L__ Gauge ,4 <br /> Distance from lip of hood to: cooking surface in., floor FSC in. <br /> Formula used for determining airflow: O or <br /> Alternate formula = <br /> Total CFM = <br /> * Provide six (6) inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> EHD 16-01 18 PLAN CHECK GUIDE <br /> 12-27-2011 <br />