11108 EVERGREEN WAY HONEYCOMB DONUTS 2016-01-01 MF Import

j ---- (� �-) �n r��.�.o.��ooa.,'�i a�n n ��' • PLos�hould�how t6�t the Idtchea achaust canopy-tYPe hood mcteod;a minimum 6 � � i�has beyond the coolriog�ufece on all opea aides in compliance wiW Sactioa 508.6 a4 �� 'fhe kitchea exha�st ahould have maka-up sir auppliad to the room equal to the � �mo�mt to be exhau�oed. 'ILe m�ice-up air systam should be i�alocked with the exh�t aystem. 3ection 402.4 a�� Kitchen m�haust ayatema slauld be providcd with ap�+oved Sre-e�cdnguiahinB �7 cquipmeat Section 509.2 �The vertical dis�atice between cenopy-type hood and cooking surfacz should not exceed 4 faK. Section 508.6 • Type I hoods only A solid fuel charbroiler should be provided with a sepazate exhaust system, independent of all other systems serving other cooking appliances. Section 508.7.1 Kitchen ventilation duct gage for a Type I hood s6ould be at least No. 16 gage steel or No. 18 gage stainless steel. Hoods should be No.22 gage scal. Sections 507.3 & SOR / Kitchen veatilation duct should slope not less than 1/4 inch per lineal floor in 12 units horizontal(2%slope)Wward the hood where the duct length dces not excad 75 feet. Secdon 507.4 R��- � Cleanout locations should be iadicated on the exhaust duct. Section 507.5 ' - 1l � The kitchen exhaust duct should be enclosed in at least a one-hour shaft(or two-hour ` shaft in Type I or Type II FR buildings). Section 507.6 � 'I7�e duct enclosure shoutd be sea[ed around the duct at the point of penehation and vented to the exterior at the point of teiminatioa Secdon 507.6 � The shaft should be separated from the duct by at least 3 inches and not more thsu 12 mches and should serve a single grease exhaust system. Sectian 507.6 � The siu of the kitchen exaaust hood end duct,aad the fan's cubic-feet-per-minute (L/s)rating, should be provided to allow for the review of air quanddes and velocities in the duct to ensure compliance with Sections 507.8 8c 507.9