My WebLink
|
Help
|
About
|
Sign Out
Home
Browse
Search
9605 EVERGREEN WAY PACIFIC NORTHWEST IMPORTS 2018-01-02 MF Import
>
Address Records
>
EVERGREEN WAY
>
9605
>
PACIFIC NORTHWEST IMPORTS
>
9605 EVERGREEN WAY PACIFIC NORTHWEST IMPORTS 2018-01-02 MF Import
Metadata
Thumbnails
Annotations
Entry Properties
Last modified
2/4/2022 8:20:23 AM
Creation date
2/10/2017 2:32:19 PM
Metadata
Fields
Template:
Address Document
Street Name
EVERGREEN WAY
Street Number
9605
Tenant Name
PACIFIC NORTHWEST IMPORTS
Imported From Microfiche
Yes
There are no annotations on this page.
Document management portal powered by Laserfiche WebLink 9 © 1998-2015
Laserfiche.
All rights reserved.
/
149
PDF
Print
Pages to print
Enter page numbers and/or page ranges separated by commas. For example, 1,3,5-12.
After downloading, print the document using a PDF reader (e.g. Adobe Reader).
View images
View plain text
Mo3ol-DO2Z <br />/ �0 Aug 991tsu 8 <br />COMMERCIAL KITCHEN HOOD WORK SHEET/ CHECK LIST <br />Two copies of this worksheeUchecklist must accompany plan sets submitted with commercial kitchen range hood <br />permit applications. It explains and organizes information reeded by the Department of Construction and Land <br />Use to efficiently review plans and issue permits. DCLU wiil keep this document as part of the permanent project <br />file and will use it to verify code compliance. The applicant is responsible for assuring the accuracy and consis- <br />tency of the information. <br />A. Project Address: <br />B. Established use and history of building ❑ <br />Is it an existing restaurant, food processing area or food service area? Yes2 No <br />If no, provide construction or change of use permit number <br />C. Location of exterior ductwork and mechanical equipment pv ❑ <br />1. Is ductwork or mech:,niral equipment located outside of building other than roof .o Yes No <br />2. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking <br />surface air supply, exhaust system, and equipment support system including structural framing detail <br />(Examples 1, 2, and 3). <br />D. Type of Hood __�_ <br />1. For grease and smoke removal: Type I Quantity <br />(Example: deep fryer, charbroilers, grill and roasting ovens) <br />2. For steam, vapor, heat or odor removal: <br />(Example: steamer, pastry and pizza oven). <br />Hood shall have a permanent, visible label identifying it as a <br />3. Is hood for solid fuel cooking equipment? <br />If yes, a separate exhaust system is required. <br />E. Type of matenal and gage <br />TYPE IHOOD <br />Type II Quantity <br />Type II hoed. <br />❑ Yes ❑ No <br />TYPE II HOOD <br />Type of Material <br />Gage <br />Gage <br />Min. Req. <br />Proposed <br />Min. Req. <br />Proposed <br />Duct and <br />Stainless Steel <br />18 Ga. <br />—Ga. <br />24 Ga. Up to 12" dia. <br />Ga. <br />Plenum <br />22 Ga. Up to 30" dia. <br />—Ga, <br />Galvanized Steel <br />16 Ga. <br />/b Ga. <br />24 Ga. Up to 12" dia. <br />—Ga. <br />22 Ga. Up to 30" dia: <br />_Ga. <br />Hood <br />Stainless Steel <br />22 Ga. <br />-'U_Ga. <br />22 Ga. <br />—Ga. <br />Galvanized Steel <br />22 Ga.—Ga. <br />24 Ga. <br />—Ga. <br />Flashing <br />Stainless Steel <br />22 Ga. <br />V Ga. <br />NOT REQUIRED <br />Galvanized Steel <br />22 Ga. <br />—Ga. <br />Sheet 1 <br />
The URL can be used to link to this page
Your browser does not support the video tag.