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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: 1,9(Ict S e 0-,,�C- — rj LL t <br /> Job Site Address: Y13 p A° <br /> Plan Submitted by: ic Phone: <br /> Mailing Address: <br /> Street Address City Zip 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 20, "Commercial <br /> Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> R Type I ❑ Type 11 <br /> CZcanopy* ❑ Compensating* ❑ No - nopy <br /> U.L. Listed Grease Extractor Other(describe) <br /> Size: Length _ _L —ft. x Width 41 ft. (inside dimensions) <br /> Type of metal: fes-1, Gauge l <br /> Distance from lip of hood to: cooking surface � in., floor ` <br /> b 6 in. <br /> Formula used for determining air flow: Q = /p o or <br /> Alternate formula = <br /> Total CFM = �f, y p p <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 16-02-001 19 Food Plan Check Guide <br /> 5/22/03 <br />