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' r <br /> Mo�co-o�5 <br /> COMMERCIAL KITCHEN HOOD WORKSHEET/CHECKLIST <br /> A. Project Address: I�V� ��/{f�c�{'t �'�� G..� �y . =v<r e� (�..)� , <br /> B. Established use and history of building <br /> Is it an existing restaurant, food processing area or food service area: �es ❑ No <br /> If no, provide construction or change of use permit number: <br /> C. Location of exteriar ductwork and mechanical equipment <br /> 1. Is ductwork or rriechanicai equipment�ocated outside of building other than roof top9 ❑ Yes [J�No <br /> 2. Applicant shafl provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air <br /> supply, exhaust system, and equipment support including structurai detail (See attached examples 1,2 and 3). <br /> �. Type of Hood <br /> 1. For grease and smoke removal: Type I � Quantity <br /> (Example: de�:p fryer, charbroilers, grill, roasting ovens larger than 6 KW and all solid-fuel appi�ances) <br /> 2. For steam, vapor, heat or odor removal: Type II Quantity <br /> (Example: steamer, pastry and pizza oven) <br /> Hood shall have a permanent, visihle label identifyiny it as a Type II hood. <br /> 3. Is hood for solid-fuel cooking equipment? ❑ Yes �o <br /> If yes, a separate exhaust s•ystem is required. <br /> E. Type of material and gag? (SD6.3.1.1,507.4, 507.5) <br /> TYPEfHOOD � TYPEIIHOOD <br /> Gage ' Gage <br /> Tvpe of Material Min. Req. Pr000sed Mfnimum Req. Proposed <br /> Duct and Stainless Steel 18 Ga. 1�, Ga. 26 Ga. Up to 12" Diarneter Ga. <br /> Plenum Galvanized Steel i6 Ga �(�� Ga. 22 Ga. Up to 30" Diameter Ga. <br /> Hood Stainless Steel 20 Ga �G Ga. Stainless Steel 24 Ga. Ga. <br /> Galvanized Steel 18 Ga. Ga. Galvanized Steel 22 Ga. Ga. <br /> Flashing Stainless Steel 22 Ga. �f Ga. NOT REQUIRED <br /> Galvanized Steel 22 Ga. Ga. <br /> \ �� <br />