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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: Cast Iron Trading Co. <br /> Job Site Address: 110 North San Joaquin Street., Stockton, CA 95202 <br /> Plan Submitted by: John Nguyen Phone: (510) 552-2641 <br /> Mailing Address: 115 N Sutter Street Stockton 95202 <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 5 and Chapter 20, <br /> "Commercial Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> ® 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 odors) <br /> ❑ Canopy* <br /> ❑ Compensating* <br /> ❑ Non-canopy <br /> ❑ U. L. Listed Grease Extractor <br /> ® Other(describe) ETI Listed <br /> Size: Length 8 ft. x Width 4.5 ft. (inside dimensions) <br /> Type of metal: 430 SS Where Exposed Gauge 18 <br /> Distance from lip of hood to: cooking surface 33 to 48 in., floor 80 in. <br /> Formula used for determining air flow: Q = or <br /> Alternate formula = 240 x Length <br /> Total CFM = 1920 <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 /> 8/1/14 <br />