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I, -I <br />LJ <br />F. Quantity of air exhausted through the hood (507.4): <br />1. Canopy hoods shall extend a minimum of 6" beyond cooking surface on all open sides. <br />Type of hood proposed: XCanopy ❑ Non -canopy <br />Distance between lip of hood and cooking surface: ✓ i <br />Proposed: Canopy 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 do_cum�ents for listed, hoods and grease ducts. <br />Make and Model Number:�Tj�dl�l"T—�_g'/Listed CFM: <br />b. Unlisted Hood: <br />Quantity of air = Lineal ft. of hood front X CFM from Table below: <br />CFM <br />ft. X ft. _ <br />Minimum net airflow for different types of unlisted hood. (See 507, 5). <br />CFM <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 <br />*CFM / lineal ft. of hood front <br />1 <br />Extra heavy-duty cooking appliances (non -canopy hood not allowed): all <br />550-700 <br />solid -fuel appliances <br />2 <br />Heavy-duty cooking appliances: wok, broiler (gas or electric), gas burner <br />400-600 <br />range <br />Medium -duty cooking appliances: conveyor pizza ovens, deep fryer, <br />300-500 <br />range (gas or electric), skillet <br />4 <br />Light -duty cooking appliances: gas and electric ovens, pasta cookers, <br />200-400 <br />steamers <br />