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Sent by: OLB Group 2D8481fi049; OB/1�/01 B:20A4;,/g� p�54;Page 1/t <br /> � �DLR Group <br /> �Me m o 90o Fo��m A����Q <br /> s��«�oo <br /> Date August 14, 2001 Seude,WA 9816/-IpOfi <br /> tci 206/461-6000 <br /> To Chris Thome at 8NH Archi[ects ��k 206/461-60a9 <br /> seattle�dlrgroup.com <br /> Phnne 425-259-0868 and Fax 425-252-4334 www.dlrgroup.cam <br /> From Wayne T. Williams, P.E. <br /> Subject SNOP.4C ( 73-00-1 13 ) <br /> Break Room - Range Exhaust Duct <br /> Message The inspector has asked aur firm io provide a letter of clarification, signed and sealed <br /> by a registered Mechanical Engineer, confirming that the range hood exhaust desiyn <br /> complies with the Mechanical Code. <br /> t�echaoicai Code Reauirer�ents <br /> The SNOPAC break room does not produce comparable amoun�s of steam, smoke, <br /> grease or heat as would be produced in a food-processing escablishment. Nc� <br /> commercial cooking occurs in this facility. The intent of the residential range nood is <br /> to exhaust odors from the tenants reheating lunch, etc. Therefore, the code seccions <br /> related to Commercial Hoads and 'Ritchen Venrflation are not appllcable. <br /> The SNOP/1C break room duct is use�'fnr domestic kitchen range ventilation and duct <br /> is of inetal with smooch interior surfaces. This environmentai air duc[, ultimately <br /> terminates above the roof with a termination point not less [han 10 feet (rom any <br /> opening into the building. <br /> Co I s <br /> This signed and sealed letter confirms that this system is in fact designed per common <br /> engineering practice and complles wi[h any and all Mechanical Code requiraments. <br /> Please [all if any Further ques[ions or comment on this subject. <br /> T. W/ <br /> �a oF w.0 y�� <br /> �P r`` H �L <br /> ti <br /> �l • <br /> <�FCI��Q�G`��`� <br /> S�ONALb� <br /> aawessnuai � <br /> Cc Sean Cavanaugh, Hermanson Mechanical fax 425-266-3620 <br /> Monte, NefmansOn M¢lfldnl[31 fax 2;3-7�6 saG9 <br /> Kurt, eahbit Neuman Superintendent Fax 425-265-1459 <br /> I � <br />