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<br />EHD 16-01 18 PLAN CHECK GUIDE <br />7/5/17 <br />APPENDIX C <br /> <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> <br />Name of Establishment: <br /> <br />Job Site Address: <br /> <br />Plan Submitted by: Phone: ( ) <br /> <br />Mailing Address: <br /> Street Address City Zip Code <br /> <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 /> <br /> 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 /> <br />Size: Length ft. x Width ft. (inside dimensions) <br /> <br />Type of metal: Gauge <br /> <br />Distance from lip of hood to: cooking surface in., floor in. <br /> <br />Formula used for determining air flow: Q = or <br />Alternate formula = <br />Total CFM = <br /> <br />* Provide six (6) inch overhang beyond cooking equipment on all open sides. <br />NOTE: No exposed horizontal piping within the hood canopy. <br />X <br />10 4-1/2 <br />430 stainless steel - <br />48 80 <br />cfm * % required <br />Charleys Philly Steaks <br />3223 E Hammer Ln. Stockton, CA <br />Robert Cheung <br />2043 Limewood Drive, San Jose, CA 95132 <br />408 207-8154