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APPENDIX C <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br />Name of Establishment: GURU TEMPLE CANTEEN <br />660 N LINCOLN AVEJob Site Address: <br />MANJIT SAINI Phone: ^08.31)3.5400Plan Submitted by: <br />Mailing Address: <br />HOOD: (Check applicable categories) <br />3.5 ft. (inside dimensions)ft.x WidthLengthSize:6 <br />GaugeSTAINLESS STEEL 18Type of metal: <br />60 in.in., floor24Distance from lip of hood to: cooking surface <br />Q or <br />PLAN CHECK GUIDE18 <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 />EHD 16-01 <br />7/01/2025 <br />Formula used for determining air flow: <br />Alternate formula <br />Total CFM <br />597 ROUGH AND READY RD <br />Street Address <br />SAN JOSE, CA <br />City <br />95133 <br />Zip Code <br />* Provide six (6) inch overhang beyond cooking equipment on all open sides. <br />NOTE: No exposed horizontal piping within the hood canopy. <br />V(capture velocity)/ Area <br />Q = CFM_per_ft x HoodLength <br />1800-3150 CFM <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."