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Notes <br />1. The hood shall extend n minimum of 6 inches beyond the conking surface on all open <br />sides. <br />2. Approved fire-extinguishing equipmcnt shall be inswlleJ. <br />3. The vertical distance between the hood and cooking surface shall not exceed 4 feet. <br />S� DLTkI�s <br />4. The shaR shall be sepnrated from the duct by a minimum of 3 inches. %y /A 6� ��/� �' 3 <br />5. Kitchen exhaust outicts shall tertninatc ut least 2 feet nbove the roof, 10 feet fmm <br />parts of the came or contiguous buildings, adjacent property line, or nir intake intu <br />uny building, and shall be Iocntcd ut least 10 feet abovc the ndjoining grade level <br />6. The hood shull huve o clearance from unpmtectcd combustibles of at Icast 18 inches. <br />This clearnnce may be reduced to 3 inches if the combustible construction is protected <br />with material rcquired for one-hour fire-•esistive construction. <br />7. lioods less than 12 inches from the ceiling shall huve the ceiling flashed solid. <br />8. The lowest edge of the greasc filtcrs shall not bc closer ro the cooking surface than 2 <br />fect. <br />