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APPENDIX C <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br />Name of Establishment: <br />Job Site Address: <br />Plan Submitted by: <br />Mailing Address: <br />Sprouts Farmers Market <br />Reynolds Ranch Parkway & Harney Lane <br />Phone: (Zo9 - 3t -too <br />Aly l-a�li G-,- `t T 2,41 -Z- <br />Street <br />Streetdress 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 appkcabie categories) <br />❑ Type I (Is a kitchen hood for collecting and removing grease and smoke) <br />d 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) DISHWASHER EXHAUST <br />Size: Length 3.5 ft. x Width 4.5 ft. (inside dimensions) <br />Type of metal: 430 stainless steel Gauge 16 <br />Distance from lip of hood to: cooking surface 10 in., floor 84 in. <br />Formula used for determining air flow: O <br />Alternate formula <br />Total CFM <br />= 150 CFM/FT x 3.5 FT = 525 CFM or <br />Provide six (6) inch overhang beyond cooking equipment on all open sides. <br />NOTE: No exposed horizontal piping within the hood canopy. <br />etlo 16-01 18 <br />8/01116 <br />PLAN CHECK GUIDE <br />