1620 W MARINE VIEW DR LOMBARDIS 2018-01-02 MF Import

i All kitchen exhaust hoods, Type I & 11 • Plans should show that the kitchen exhaust canopy -type hood extends a minimum 6 inches beyond the cooking surface on all open sides in compliance with Section 508.6 • The kitchen exhaust should have make-up air supplied to the room equal to the amount to be exhausted The make-up air system should be interlocked with the exhaust system. Section 402.4 • tchen exhaust systems should be provided with approved fire -extinguishing equipment. Section 509.2 The vertical distance between canopy -type hood and cooking surface should not exceed 4 feet. Section 508.6 Type I hoods only A solid fuel charbroiler should be provided with a separate exhaust system, independent of all other systems serving other cooking appliances. Section 508.7.1 Kitchen ventilation duct gage for a Type I hood should be at least No. 16 gage steel or No. 18 gage stainless steel. Hoods should be No. 22 gage steel. Sections 507.3 & 508 Kitchen ventilation duct should slope not less than 1/4 inch per lineal floor in 12 units horizontal (2% slope) toward the hood where the duct length does not exceed 75 feet. Section 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 one -hour shaft (or two-hour 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 to the exterior at the point of termination. Section 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 507.6 The size of the kitchen exhaust hood and duct, and the fan's cubic -feet -pet -minute (L/s) rating, should be provided to allow for the review of air quantities and velocities in the duct to ensure compliance with Sections 507.8 & 507.9