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r. �,� <br /> 1 <br /> Snohomish County Planning & Development Services <br /> 3000 Rockefeller Avenue, M/S 604 <br /> 4444444A Everett,WA 98201-4046 <br /> (425) 388-3311 <br /> (425) 388-3872 Fax <br /> COMMERCIAL KITCHEN HOOD WORKSHEET/CHECKLIST <br /> Two copies of this worksheet/checklist must accompany plan sets submitted with commercial kitchen range hood permit <br /> applications. It explains and organizes information needed by the Department of Planning and Development Services <br /> (PDS)to efficiently review plans and issue permits. PDS will keep this document as part of the permanent project file and <br /> will use it to verify code compliance. The applicant is responsible for assuring the accuracy and consistency of the <br /> information. Plans for the hood and grease duct must be submitted together. <br /> A. Project Address: Zoe 56- MA-ex- 4/041( .>_,y" (regi-7- 6 <br /> B. Established use and history of building <br /> Is it an existing restaurant,food processing area or food service area: ❑ Yes �o <br /> If no, provide Tenant Improvement permit number: J L - TTGj ' 8N '//4- <br /> C. Location of exterior ductwork and mechanical equipment <br /> 1. Is ductwork or mechanical equipment located outside of building other than roof top? ❑ Yes [ /No <br /> 2. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air <br /> supply, exhaust system, and equipment support including structural detail (See attached examples 1, 2 and 3). <br /> D. Type of Hood <br /> 1. For grease and smoke removal: Type I Quantity <br /> (Example: deep fryer, char broilers, grill, ovens and all solid-fuel appliances) <br /> 2. For steam, vapor, heat or odor removal: Type II Quantity <br /> (Example: steamer, soup kettle and dishwashers) <br /> Hood shall have a permanent, visible label identifying it as a Type II hood. <br /> 3. Domestic cooking appliances used for commercial purposes [ Yes ❑ No <br /> (see Sec. 507.2.3 &Table 507,2.2 SBCC Amendments, 2012 IMC) <br /> 4. Is hood for solid-fuel cooking equipment? ❑ Yes DeNo <br /> If yes, a separate exhaust system is required. <br /> E. Type of material and gage (507.4,507.5) <br /> TYPE IHOOD TYPE II HOOD <br /> Gage Gage <br /> Type of Material Min. Req. Proposed Minimum Req. Proposed <br /> Duct and Stainless Steel 18 Ga. _, {0 Ga. 26 Ga. Up to 12" Diameter Ga. <br /> Plenum Galvanized Steel 16 Ga. — Ga. 22 Ga. Up to 30"Diameter Ga. <br /> Hood Stainless Steel 20 Ga. _►' Ga. Stainless Steel 24 Ga. _ Ga. <br /> Galvanized Steel 18 Ga. Ga. Galvanized Steel 22 Ga. Ga. <br /> Flashing Stainless Steel 22 Ga. _ Ga. NOT REQUIRED <br /> Galvanized Steel 22 Ga. -'Z'L.. Ga. <br /> Revised 10/08/2013 Page 1 of 5 <br />