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APPENDIX C <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br />Name of Establishment: ARCO AM/PM TRINITY PARKWAY STOCKTON <br />Job Site Address: 10715 TRINITY PARKWAY, STOCKTON, CA 95219 <br />Plan Submitted by: <br />Mailing Address: <br />PETE TOBIN <br />Phone: ( 925) 768-0306 <br />915 HIGHLAND POINTE DRIVE, ST 250 ROSEVILLE, CA 95678 <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 />® 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 4 ' _ 6 " ft. x Width 3'-01' ft. (inside dimensions) <br />Type of metal: 100% type 430 s/ s Gauge <br />Distance from lip of hood to: cooking surface' 41-01, in., floor 71 -00, in. <br />Formula used for determining air flow: Q = or <br />Alternate formula = ETL _listed per UL 705 <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 />EHD 1"l 18 PLAN CHECK GUIDE <br />8!1114 <br />