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i <br /> APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: <br /> Job Site Address: <br /> Plan Submitted by: ��{ Phone:\\ (71t4) S�'J10-110S <br /> Mailing Address: Vp z�" 1 �pt,Ll I�g!\RC ar+cS �ZZ� <br /> street Address City Zip Cade <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: <br /> entilation "HOOD: (Check applicable categories) <br /> t91Type 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 /> I n <br /> Size: Length _�ft. x Width 5q ft. (inside dimensions) <br /> Type of metal: `- ��L P STt Gauge 11 <br /> 34,r I t <br /> Distance from lip of hood to: cooking surface in., floor 5— o in. <br /> Formula used for determining air flow: Q = or <br /> Alternate formula = LISTED PRODUCT <br /> Total CFM = <br /> * Provide six (6) inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> To be completed by <br /> Gaylord <br /> EHD 16-01 18 PLAN CHECK GUIDE <br /> 8(01116 <br />