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• 110 <br /> F. Quantity of air exhausted through the hood(5074): <br /> 1. Canopy hoods shall extend a minimum of 6"beyond cooking surface on all open sides. <br /> Type of hood pmposed: Fcl Canopy El Non-canopy <br /> Distance between lip of hood and cooking surface: <br /> Proposed: Canopy 47 itt Non-canopy ft. <br /> 4 ft maxihwm 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 manufe,Gfurees installatton instructions and fisting documents for fisted hoods and grease ducts <br /> Make and Model NumberCaptive Aire-7230, CND-2-PSP-F I-1°°d#1 <br /> Listad CFM 1210 <br /> Captive Aire-3347, BD-2 Hood#2 510 <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 hoed.(See 5075). <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 ULTIOB,see liVIC 507 1 EX at and 2. <br /> Hood Exhaust CFM Table *CFIVI lineal ft.of hood front <br /> 1 Extra heavy-duty cooking appliances(non-canopy hood not allowed): all 550-700 <br /> solid-fuel e.pliances <br /> 2 Heavy-duty cooking appliances: wok,broiler(gas or electric),gas burner 400-600 <br /> range <br /> 3 Medium-duty cooking appliances:conveyor pfzza ovens,deep fryer, (300-50 ) <br /> range(gas or electric),skillet <br /> 4 Light-duty cooking appliances:gas and electric ovens,pasta cookers, 2C0-4tV <br /> steamers <br /> 31 (0 <br />