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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: Phone: <br /> Mailing Address: <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 /> ❑Type I Type II <br /> ❑Canopy* ❑Compensating* ❑Non-canopy <br /> ❑U.L. Listed Grease Extractor []Other(describe <br /> Size: Length ft. x Width ft. (inside dimensions) <br /> Type of metal: Gauge <br /> Distance from lip of hood to: cooking surface in., floor in. <br /> Formula used for determining air flow: Q = or <br /> Alternate formula = <br /> Total CFM = (� <br /> * Provide six (6) inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal ipin ithin the hood canopy. <br /> 20 <br /> EHD 16-01-001 <br /> REVISED 02.21-02 <br />