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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 />ss <br />Phone: <br />City <br />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 />❑ 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 <br />Type of metal: <br />Distance from lip of hood to: cooking surface <br />Formula used for determining air flow: Q = <br />Alternate formula = <br />Total CFM = <br />ft. (inside dimensions) <br />Gauge <br />in., floor <br />" Provide six (6) inch overhang beyond cooking equipment on all open sides. <br />NOTE: No exposed horizontal piping within the hood canopy. <br />ril <br />or <br />EHD 16-01 18 PLAN CHECK GUIDE <br />6/28/2022 <br />