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APPENDIX C <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: �,/,��. ,►�i,.}� ��_�-� E L a4t.,_ 'q>c.44dX)1-V,_ <br /> Job Site Address: ZS Z �c�e.SitZ AIR> Gr4-- <br /> Plan Submitted by: �'�Z-�- �r4��5 Phone: (Gx_� 3*33 -,Y6,o� <br /> Mailing Address: �,(�� � �S"7 ('�2�ALP00 W cI<-Co3 i <br /> Street Address City Zip Code <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 /> Type I (Is a kitchen hood for collecting and removing grease and smoke) <br /> Type 11 (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 /> Size: Length 1C` L t� ft. x Width A' `� ft. (inside dimensions) <br /> Type of metal: S mA-4- lw<z, Gauge 1. <br /> Distance from lip of hood to: cooking surface A-Z_ in.,. floor 79 /_ in. <br /> Formula used for determining air flow: Q = (_3 L `t t V �t 1-r t t, 7-0 CA:Wxt r <br /> .� Alternate formula = , <br /> Total CFM /sA_ 4ar-0- Vet- <br /> * Provide six(6)inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> 18 <br /> EHD 16-01 <br /> 8/4/2006 <br />