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APPENDIX C <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br />Name of Establishment: -------------------------- <br />Job Site Address: <br />Plan Submitted by: ________________ Phone:~(_..!,_ _____ _ <br />Mailing Address: <br />Street Address City Z i p 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 />(li. 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 __ jJ.:...j... __ ft . x Width -~ j' to fl . (inside dimensions) <br />Type of metal : <br />Distance from lip of hood to : cooking surface <br />Formula used for determining air flow : 0 <br />Alternate formula <br />Total CFM <br />Gauge HtAJ1 GavJc 6DY <br />loo in .. floor J ~ in . <br />y Provide si x (6) inch overhang beyond cooking equipment on all open sides . <br />NOTE: No exposed horizontal p iping w ithin the hood canopy . <br />\)?~Ck\ ~ CAt ~/l,D'lq <br />~~~/. ·· O[o 1 ~~ --116 '5 <br />:q