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EM A88 - EXHAUS <br /> . HOOD W/ M UA 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 /> 40 Type I (Is a kitchen hood for collecting and removing grease and smoke) <br /> ❑ Type II (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 14 ft. x Width 5 ft. (inside dimensions) <br /> Type of metal: 304 SS Gauge 18 GAUGE <br /> Distance from lip of hood to: cooking surface 43" in., floor 80" in. <br /> Formula used for determining air flow: Q = 2808 CFM or <br /> Alternate formula = <br /> Total CFM = 2808 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 />