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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: <br />Mailing Address <br />FARMERS MARKET <br />16576 GOLDEN VALLEY PARKWAY, LATHROP CA 95330 <br />Leif Erickson <br />Email: Ire@lampertgroup.build Phone: ,(312) 956-4092 <br />10061 Riverside Dr. #760 Toluca Lake, CA 91502 <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 9.0 ft. x Width 5.5 <br />Type of metal: <br />430 SS <br />Distance from lip of hood to: cooking surface <br />Formula used for determining air flow: Q <br />Alternate formula <br />Total CFM <br />ft. (inside dimensions) <br />Gauge <br />21 in., floor 84 in. <br />175 CFM/FT * 9.0 FT or <br />= 1575 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 />EHO 16-01 18 PLAN CHECK GUIDE <br />715/17 <br />