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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: ?AVPA f'R�55 <br /> Job Site Address: /zf,22 `✓E (-U/it),V RPAP <br /> Plan Submitted by: cSGD7J A/Q -16EL �R,e Phone: (972) j157-.?208 <br /> Mailing Address: 1`f31 RFFit/�,Qj� . #��D ��i W,- 76d3A <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 11 (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) <br /> Size: Length -ft. x Width 6_ /4/p ft. (inside dimensions) <br /> Type of metal: �SrA/�1G�55 Gauge l(P ! A9 <br /> Distance from lip of hood to: cooking surfacey° in., floor 86tl in. <br /> Formula used for determining air flow: Q = or <br /> Alternate formula = <br /> Total CFM = X <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 /> 7/5/17 <br />