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APPENDIX C <br /> MECHANICAL EXMUST VENVIVLAt VATA. <br /> SSC �-- <br /> Name of Establishment: <br /> Job site Address: <br /> Plan Submitted by: �C lr - SjObew LXM 2G 19^y2! <br /> Mailing Address: /'y ;rex <br /> Street Address City: Zip Code <br /> 1. Submit three(3)sets of p1 i drawn to scale(o*,1./4,#ltoh pm top f- lduding: <br /> a. Front and side elevations for each system with exhaust and makeup air duct details. <br /> b. Floor plan showft hood, ghe-up air registers and cooking equipment or dishwasher with <br /> maiwfactureesspecifica4m sheets. <br /> 2. Submit a separate data sheet for each hood`s4hin the establishment. Identify each hood by number. <br /> 3. For clarification of requirements, refer to toil Uniform Mechanical Code, Chapter 5 and Chapter 20, <br /> "Cormmercial Floods and Kitchen Ventilation.* <br /> HOOD: (check appkebie ca"odes) <br /> 0 Type i(is a kitchen hood for collecting anir: grease and. } <br /> 0 Type 11(is a general kitchen hood for ung and remmmg steam,vaW,.be4 or odors) <br /> ®Canopy' <br /> 10 Compensating- <br /> 0 Non-canopy <br /> ®U. L.Listed Grease E <br /> 0 Other(describe) <br /> Size: Len* g _ft. x Wtdth <br /> Type of metal: �, &�a A (t_4s Gauge � <br /> Distance from lip ttF.bwd c oldng surface 33 'y in.. tlaor, AM <br /> Formula upad for ds` .m-* tg*dbw: ,Q _ or <br /> A10 = ?4re5 C F,4j1& r . <br /> Total CFM = /pa 0 <br /> Provide sac(6)inch overhang beyond cooking equipment on all open sides. <br /> NOTE: No exposed horizontal piping within the hood canopy. <br /> EMD IgA1 18 RAN CHECK GLROE <br /> xs <br />