11126 EVERGREEN WAY 112TH ST DINER 2016-01-01 MF Import

C� �_-> ��Q � Plaos should�how th�t the ldtc]�en mthut�t cmopy-tYPe haod mttends a midmum 6 inchea beyond the coolciog s��r6�x on all open sides in compli�ooe with 3ection 508.6 �T'he ldtohen exhwtsc s6ould have mdre-up air supplicd to the room equal to We � amourt W be exhaua0ed. The mdce-up air syatem should be iaroalocked with the exh�ust system. Scction 402.4 V• KiLchen exhaust systema should be provided with approved Sre�exdngui�hinS equiPment Section 509.2 , �! The v.�ticel distaace betwcen cenopy-tYPe hood eud cooking surfa�x should not �� extxed 4 feet. Sccdon 508.6 Type I hoods on� � A solid fuel charbroiler should be provided with a separate exhaust syscem, independent of all other systems xrving other coolring eppliances. Section 508.7.1 ` � Kitchen ventilation duct gage for a Type I hood should be at least No.T6 gage ste,el or V No. 18 gage stainless steeL Hoods should be No.22 gage steel. Sxtions 507.3 & 508 �Kitchen ventilation duct should slope not less than 1/4 inch per lineal floor in 12 units honzontal(2%slope)Wward the hood where the du.t length does not exceed 75 feet. �Secrion 507.4 • Cleanout locations should be indicated on the exhaust duct Section 507.5 \ � The kitchen exhaust duct should be enclosed in at least a ono-hour shaft(or twahour v shaft in Type I or Type II FR buildings). Section 507.6 �The duct enclosure should be sealed around the duct at the point of penetration and vented w the exterior at the point of termination. Secdon 507.6 � The shaft should be separated from the duct by at least 3 inches and not more than 12 inches and should serve a single grease exhaust system. Section 507:b ��The size of the kitcHen exhaust hood and duct,and the fan's cubic-feet-per-minute (L/s)rating,should be provided to allow for the review of eir quentities and ; velocides in the duct to ensure compliance with Sections 507.8 8c 5079 I I I �