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Jul 2513 06:08p Kevin IC REFRIA 2095310429 p.1 <br /> V.1 <br /> 1013- 3:28PM .....,,an Joaquin Count.y- .. .. ....... . <br /> -(=— JUL 3 �3 20i3 <br /> _ APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: ; <br /> Job 5 to Address: TC <br /> Plan Submitted by: DSC10L_ sr � Phone: po-h 6"':2-215V <br /> Maili Address: <br /> Slreet Address CRY Zip Code <br /> 1. Submit three(3)sets of plans,drawn to scale(e.g., 114 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 spec'fication 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 /> El Canopy' <br /> 13 Compensating' <br /> ❑Non-canopy <br /> ❑U.L.Listed Grease Extractor <br /> ❑Other(describe) <br /> Size: Length ft. x Width �ft. (inside dimensions) <br /> Type of metal: --Q;(x�r t!��i- 2�, Gauge /F 65cl_ <br /> Distance from lip of hood to: cooking surface 4e�y in., floor 7 in. <br /> Formula used for determining air flow: Q = �4 — .4 foo or <br /> Alternate forrnu la = <br /> Total CF M = <br /> 'Provide six(6)inch overhang beyond cooking equipment n all open sides. <br /> (VOTE: No exposed horizontal piping within the hood canopy. <br /> ,i <br /> EHo 1R-01 l8 PLAN CHECK GUIDE <br /> 12.27-201 <br /> i <br />