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f'Ival <br /> 07/29/2002 14:52 FAX —- <br /> APPENDIX C <br /> TILATION SYSTEM PLAN CHECK DATA <br /> MECHANICAL EXHAUST VEN <br /> U.1. F3us � <br /> Name of Establishment: 15 <br /> G�1�dR or- <br /> °LH �°pD <br /> Job Site Address: F F E uSso DRI�t - ND(LTH of M H <br /> grocKTnN, cA Phone: 71 4 L453-41 <br /> Plan Submitted by: SVS D F4114' <br /> Oc <br /> Mailing Address: 0 44 <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 <br /> with manufacturer's specification sheets. <br /> 2. Submit a separate data sheet for each hood within the establishment. Identify each hood <br /> by number. <br /> 3. For clarification of requirements, refer to the Uniform Mechanical Code, Chapter 20, <br /> "Commercial Hoods and Kitchen Ventilation." <br /> HOOD: (Check applicable categories) <br /> oTYpe I ❑Type II <br /> ®Canopy* ❑Compensating* []Non-canopy <br /> IRU.L. Listed Grease Extractor ❑Other(describe) <br /> C2EA•.) Size: Length Io1-611 ft. x Width 51-0" ft. (inside dimensions) <br /> Type of metal: SrANLV-SS ST S Gauge 18 <br /> Distance from lip of hood to: cooking surface 42- in,, floor 78 in. <br /> Formula used for determining air flow: Q = <br /> or <br /> Alternate formula = U•L. LtSTTV- = 20o GFM /r-T- <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 /> 10'- G" x yap = -2100 GFtA CMIN� <br /> D�5IE1N 2t5 c FM/Fr X 101-61,= <br /> 20 <br /> EHD 16.01-001 2 2 50 Ge M <br /> REVISED 02-21.02 <br />