11114 EVERGREEN WAY RASCALS BAR AND GRILL 2018-01-01 MF Import

t �y1 S_6 17�`' � All ldtc6en es6aoet hoods,Type I dc II _7 �Plans should show thet the kitchen exhaust c�aopy-tYPe hood extenda a minimum 6 r inches beyond tl►e cooking surface on all open sides in compliance with Secdoa 508.6 V' The kitchen exhaust should have make-up eir s�pplied to the room equal to the amouat to be exhausted. Tue mel�up air srystem should be interlocked with the exl�aust system. Section 402.4 � Kitchea exhaust systems should be provided with approved fire-extinguishinB equipment Section 509.2 � The vertical dist�nce between canopy-type hood and cooking surface should not excecd 4 feet. Sxtion 508.fi Type I hoods ouly � f A solid fiul charbroiler should be provided with a separate exhaust system, �� independeat of all other systems serving other cooking app(iances. Section 508.7.1 �� � Kitche endladon duct. �e for a Typc:I hood sho be at least No. lb gage stesl or N� . 1 g e stainless steei. Hoods should be No. 2 gage steel. Secf�;, is 507.3 & G�C. �Kitchen ventiladon duct should slope not less than 1/4 inch per lineal floar i� 12 units horiwntal(2%slope)toward the hood where the duct length dces not exceed 75 feet. ' Section 507.4 � Cleanout locations should be indicated on the exhaust duct. Secdon 507.5 � The kitchea e�aust duct should be enclosed ia at least a one-hour shaft(or two-hour ` shaft in Type I or Type II FR buildings). Sec6on 507.6 V' The duct enclosure should be sealed around the duct at the point of penetradon and vented to the exterior at the point of texmination. Section 507.6 �The shnR should be separated from the duct by at least 3 inches aad not more then 12 inches and should serve a single grease exhaust system. Secrion 507.6 � The siu of the kitchen exhaust hood and duct,and the fan's cubic-feet-per-minute (L/s)ratiag,should be provided to allow for the review of sir qaac►tides and velocities in the duct to ensure compliance with Sections 507.8 8c 507.9