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I. <br />APPENDIX C <br />MECHANICAL EXHAUST VENTILATION SYSTEM PLAN CHECK DATA <br />Triangle Plaza, Building 3Name of Establishment: <br />3788 N. Tracy Blvd., Tracy, CAJob Site Address: <br />Phone:^)Plan Submitted by: <br />Mailing Address: <br />Street Address City Zip Code <br />HOOD: (Check applicable categories) <br />4.56Size:Length ft.x Width ft.(inside dimensions) <br />20Type of metal:Gauge430 stainless steel <br />8048Distance from lip of hood to: cooking surface in., floor in. <br />240 cfm/ftQ or <br />1440 <br />18 PLAN CHECK GUIDEEHD 16-01 <br />6/29/2023 <br />El 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 />Formula used for determining airflow: <br />Alternate formula <br />Total CFM <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 />* Provide six (6) inch overhang beyond cooking equipment on all open sides. <br />NOTE: No exposed horizontal piping within the hood canopy.