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ITEM B11 .2 - DISHWASHER <br /> VENT UNLOAD APPENDIX c <br /> MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br /> Name of Establishment: Katerra - Kitchen <br /> Job site Address: 2303 E. Paradise Rd. Tracy, CA 95304 <br /> Plan Submitted by: Kinetics Mechanical Sevice Inc. Phone:(925)_245-6200 <br /> Mailing Address: 6336 Patterson Pass Rd., Suite H _Livermore, CA 94550 <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 /> 0 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 ft. x Width ft. (inside dimensions) <br /> Type of metal: 304 SS Gauge 18 GAUGE <br /> Distance from lip of hood to: cooking surface N/A in., floor N/A in. <br /> Formula used for determining air flow: O 400 CFM or <br /> Alternate formula = <br /> Total CFM = 400 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 /> EHD 16-01 18 PLAN CHECK GUIDE <br /> 7/5/17 <br />