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

�Yl s 6 � 7(' c ._, ' � All lcitchen ahaaat hoods,Type I&II _7 . Plaas should show that the kitchen exhaust canopy-type hood extends a minimum 6 �inches beyo�the cooking surface on all open sides in complience with Section 508.6 � The ldtchen exhaust should have make-up eir wpplied to the room equal to the amount w be exhausted. The mako-up air system should be interlocked with the exhaust system. Section 402.4 � Kitchen exhaust systems s6ould be provided with approved 5re-extin6��8 equipment. Section 509.2 � The vertical distaace between canopy-type hood and cooking surface should not exceed 4 fee� Sation 508.6 Type I hoods only � A solid fuel charbroiler should be provided with a separate exhaust system, independent�f all other systems serving other cooking appliances. Secdon 508.7.1 � Kitche entilation duct gage for a Type I hood sho be at least No. 16 gage steel or Nq�. 1 g e stainless steel. Hoods should be No. 2 gage steel. Secdons 507.3 & 508�-� G7�, �Kitchen ventilation duct should slope not less than 1/4 inch per lineal floor in 12 units horiwntal(2%slope)toward the hood where the duct length dces not excad 75 feet. Section 507.4 � Cleanout locations should be indicated on the exhaust duct. Secdon 507.5 `/. 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 �y The duct enclosure should be sealed around the duct at the point of penetration and � vented to the exterior at the point of teaninadon. Section 507.6 �The shaft should be separated from the duct by at least 3 inches and not moro than 12 inches and should serve a single grease exhaust system. Section 507.6 � The size of the kitchen exhaust hood and duct, ana the fan's cubic-feet-per-minuu (L/s)rating, should be provided w allow for the review of air quantides and velocities in the duct to ensure compliance with Sec6oas 507.8& 507.9