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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYS�T;E/M/ PLAN CHECK DATA <br /> Name of Establishment: . rasA—Zgne / 4Cs27/-ayGtG/'Ci1,. .�i <br /> Job Site Address: l/6 . ofl _ . gs3�o . <br /> Plan Submitted by: 6/1 C- J 'Uu,// 10b-. 114., /Cele 67'11 / /Ph1Jone: (707) tlTl-3S/b <br /> Mailing Address: ��� /le&16:15 7ur4 Ave, k,5 UO- 9 (yg <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 /> IN 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) <br /> Size: Length 111 ft. x Width 4'6" ft. (inside dimensions) <br /> Type of metal:: S/S Gauge 20 <br /> e W –7kr <br /> Distance from lip of hood to: cooking surface F owu1*1 > 6 in., floor 36 /( in.. <br /> Formula used for determining air flow: . Q = ETL listed @200/1- Design =2SOL or <br /> Alternate formula = <br /> Total CFM = 2760 <br /> ' Provide six(6) inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> EHO 1641 18 PLAN CHECK GUIDE - <br /> 715M7 <br />