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APPENDIX C . <br /> MECHANICAL EXHAUST VENTILATICSN <br /> SYSTEM PLAN CHECK .DATA <br /> Name of Establishment: <br /> Job Site Address: <br /> r <br /> Plan Submitted by: Phone: ( ) <br /> Mailing Address: <br /> Street Address City Zip Code <br /> 1. Submit three (3) sets of plans, drawn to scale (e.g., 114 inch per foot), including: <br /> r <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 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 ft. x Width fit. (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 piping within the hood canopy. <br /> p <br /> i <br /> EHQ 16-01 18 PLAN CHECK GUIDE <br /> 8101116 <br />