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F. Quantity of air exhausted through the hood (507.4): <br /> 1. Canopy hoods shall extend a minimum of 6" be and cooking surface on all open sides. <br /> Type of hood proposed: Canopy ( I Non-canopy <br /> Distance between lip of hood and cooking surface: <br /> Proposed: Canopy la ft. Non-canopy ft. <br /> 4 ft. maximum allowed 3 ft. maximum allowed <br /> 2. Complete part"a"for listed hood or part"b"for unlisted hood. <br /> a. Listed Hood: <br /> Provide manufacturer's installation instructions and listing documents for listed hoods and grease ducts. <br /> Make and Model Number: 641:411/64 ire, - c424 V H 13 Listed CFM: &S"O <br /> b. Unlisted Hood: <br /> Quantity of air= Lineal ft. of hood front X CFM from Table below: <br /> CFM <br /> = ft.X ft. = CFM <br /> Minimum net airflow for different types of unlisted hood. (See 507.5). <br /> Identify the cooking appliances and circle the CFM applied. When any combination of cooking appliances is utilized <br /> under a single hood,the highest exhaust rate required by this table shall be used for the entire hood. For hoods that <br /> are listed and labeled under UL710 or UL710B, see IMC 507.1 EX#1 and 2. <br /> Hood Exhaust CFM Table *CFM/ lineal ft. of hood front <br /> 1 Extra heavy-duty cooking appliances(non-canopy hood not allowed): all 550-700 <br /> solid-fuel appliances <br /> 2 Heavy-duty cooking appliances: wok, broiler(gas or electric), gas burner 400-600 <br /> range <br /> 3 Medium-duty cooking appliances: conveyor pizza ovens, deep fryer, 300-500 <br /> range(gas or electric), skillet <br /> 4 Light-duty cooking appliances: gas and electric ovens, pasta cookers, 200-400 <br /> steamers <br />