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APPENDIX C <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br />Wetzel's PretzelsName of Establishment: <br />Job Site Address: <br />Plan Submitted by: <br />Mailing Address: <br />1. <br />3. <br />HOOD: (Check applicable categories) <br />4238Size:Length ft.x Width ft.(inside dimensions) <br />430 stainless steelType of metal:24Gauge <br />24Distance from lip of hood to: cooking surface 80in., floor in. <br />200* (3'-2")Q or <br />633 <br />18 PLAN CHECK GUIDEEHD 16-01 <br />6/28/2022 <br />Formula used for determining air flow: <br />Alternate formula <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 />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 />For clarification of requirements, refer to the Uniform Mechanical Code, Chapter 5 and Chapter 20. <br />"Commercial Hoods and Kitchen Ventilation." <br /> Type I (Is a kitchen hood for collecting and removing grease and smoke) <br />0 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 />10355 Trinity PKWY Stockton, CA 95219 <br /> Phone: (^/O) ( 0 <br />Street Address ’ city Zip Code