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20061208083623.pdfor EDS City of Edmonds o PLAN REVIEW COMMENTS BUILDING DIVISION �Sr. t$90 (425) 771-0220 DATE: December 8, 2006 TO: Ken Kessler FAX: 253-444-1545 FROM: Ann Bullis, Assistant Building Official RE: Plan Check #2006-1281 Project: Aegis Retirement Center — Type I and H Hoods Project Address: 21500 72nd Ave W During review of the plans for the above noted project, it was found that the following information, clarifications or changes are needed. Please submit 2 sets of revised plans/documents to Marie Harrison, Permit Coordinator. 1. Clarify what work will be done under this permit. There is confusion between what is noted under the scope of work for the permit and what is shown on the plans, as well as what is shown on the permit application form. This review assumed a new Type 11 hood over the double oven, and a new Type I hood over the center island cooking fixtures. Please revise the plans, notes and scope of work to accurately reflect the work to be done. 2. Complete the enclosed Commercial Kitchen Hood Worksheet. 3. A Type II hood is also required over the dishwasher (IMC 507.2.2). 4. See enclosed handout for Type I hood information needed on the plans. 5. On the plot plan, show the location of the exhaust outlets for Type I and H hoods at the roof and distances to air inlets (including MUA). 6. Type 11 exhaust hoods are also required at each activity room cooking area. If this is not it your scope of work, note on plans. 7. Provide cfm for existing make up air fan that is to remain (take into account all proposed exhaust hoods to determine if existing size is adequate). #B17 city of edmonds� development information Commercial Kitchen Hood '96-1! � Hood Fire Suppression System Permit Submittal Requirements PERMIT REQUIRED: A Commercial Kitchen Hood Mechanical Permit is required for the new installation or alteration of commercial kitchen hoods (including relocation). The International Mechanical Code (IMC) requires that Type I Hoods be installed over any appliance which generates grease laden vapor or smoke. A fire suppression system must be installed for the protection of the commercial cooking equipment in conjunction with a Type I Hood. A separate Fire Suppression System Permit is also required and all systems must meet UL 300 requirements in accordance with the international fire code (TFC). A permit is also required for the installation or relocation of Commercial Type II Hoods where cooking or dishwashing appliances produce heat or steam and do not produce grease or smoke such assteamers, kettles, pasta cookers, and dishwshing machines. CODES: International Mechanical Code (Current Edition) International Fire Code (Current Edition) International Fuel Gas Code (Current Edition) NFPA 96 (Current Edition) FEES: Commercial Kitchen Hood: Based on size and type of equipment or appliance Fire Suppression System: $240, plus ,City surcharge fee Gas Piping Permit: Issued separately, based on number of fixtures SUBMITTAL REQUIREMENTS FOR TYPE I OR TYPE II COMMERCIAL KITCHEN HOOD: 1. General Notes — Two (2) copies 2. Working Drawings - Three (3) sets 3. Commercial Kitchen Hood Worksheet — Two (2) copies SUBMITTAL REQUIREMENTS FOR FIRE SUPPRESSION SYSTEM: I. General Notes, including specifications for the suppression system — Two (2) copies 2. Working Drawings — Three (3) sets 3. Cut sheets for sprinklers, heads, nozzles, etc. — Two (2) copies L.\TEMPIBUILDINGIHANDOUT ICODEWOMMHOOD B17 -DOC Revised 5/24/2006 COMMERCIAL KITCHEN HOOD PERMIT SUBMITTAL REQUIREMENTS 1. GENERAL NOTES General notes shall include the following: 1) Property address, floor and/or suite number and name of business_ 2) Designate the use of building or tenant space (Le., office, retail, medical, restaurant, etc.) and occupancy groups (i.e., B, A2, etc.). 3) Specify type of construction of the building (i.e., wood frame, cmu block, brick, etc.)_ 2. WORKING DRAWINGS Three (3) complete sets with the following: A. SITE PLAN: 1) Location of building(s) within twenty (20) feet of hood exhaust outlet. 2) Dimension distances from proposed exhaust outlet to supply ducts, windows, doors, and property lines. B. ELEVATION VIEW: 1) Height of exhaust outlet above adjoining grades, roof lines, parapet or elevator shaft, etc_ 2) Location of proposed exhaust hood outlet on exterior of building. C. FLOOR PLAN: 1) Outline of hood overhang with equipment below. (specify each piece of equipment, i.e., grill, oven, etc.) 2) Dimension hood overhang. 3) Provide walls construction detail including sheetrock, heat shield, etc. 4) Grease filter location, cleanouts, and minimum clearance to combustibles. D. SECTION VIEW OF SHAFT WALL AND HOOD/EXHAUST SYSTEM: 1) Detail shaft wall materials_ 2) Detail ductwork enclosure and ductwork construction. 3) Exhaust system details. 3. COMMERCIAL KITCHEN HOOD WORKSHEET Complete and submit three (3) copies of the attached kitchen hood worksheet. Clearly show and coordinate information contained in workshect on the plans. INSPECTION REQUIREMENTS Inspections for the kitchen hood installation, ductwork, shaft walls, etc. is performed by the City Building Inspector during normal City business hours. All shaft work shall be inspected prior to duct installation. Call (425) 771-0220 extension 1333 a minimum of 24 hours in advance for an inspection. At the discretion of the City Planning Division a site inspection may be required to determine the visual impacts of any mechanical projections, diffusers, return air grills, vents, etc. on the building. Check the permit or job card for all required inspections. L:ITEMPIBUILDINGIHANDOUT ICODESICOMMHOOD B 17.DOC Revised 2/05. FIRE SUPPRESSION SYSTEM PERMIT SUBMITTAL REQUIREMENTS All Type I Hoods are required to have afire suppression system. 1. GENERAL NOTES: General notes shall include the following: 1) Property address, floor and/or suite number and name ofbusiness. 2) Designate the use of building or tenant space (i.e., office, retail, medical, etc.) and occupancy group (Lel., B, A3, etc.). 3) Specify type of construction of the building (i.e., wood frame, cmu block, brick, etc.). 2. WORKING DRAWINGS: Three (3) complete sets with the following: 1) Show equipment and outline of hood overhang with equipment below. 2) Show location of piping, manual pull and nozzle locations_ 3) Class K fire extinguishers are required. Extinguishers must be mounted in an accessible location no more than 30 feet from the appliance(s) served. In large kitchens or multiple cooking stations additional Class K fire extinguisher maybe required. The total number and location of Class K fire extinguishers shall be determined by the City Fire Marshal during inspection. 3. CUT SHEETS: Three (3) copies Provide cut sheets showing nozzles and number used, extinguishing agent and amount, shunt switches, piping, etc. and their L L/FM listings are required. NOTE: Make-up air must shut off and the hood exhaust remain operating when suppression system is activated. INSPECTION REQUIREMENTS Inspections for the fire suppression system are conducted by the City Fire Marshal during normal City business hours. All portions of the system must be under test and be observed by the Fire Marshal unless specifically waived. The fire suppression permit number, business name, address and suite number must be provided in order to schedule an inspection_ Call (425) 771-0215 a minimum of 24 hours in advance for an appointment. After Fire Department approval contact the City Building Inspector by calling 425-771-0220 extension 1333 to schedule for a final building inspection. At the discretion of the City Planning Division a site inspection may be required to determine the visual impacts of any mechanical projections, diffusers, return air grills, vents, etc. on the building. Check the permit or job card for all required inspections. NOTE: THE PURPOSE OF THIS HANDOUT IS TO ASSIST THE PUBLIC IN COMPLYING WITH DETAILED PERMIT SUBMITTAL REQUIREMENTS. IT IS NOT A COMPLETE LIST OF PERMIT OR CODE REQUIREMENTS AND SHOULD NOT BE USED AS A SUBSTITUTE FOR APPLICABLE LAWS AND REGULATIONS. IT IS THE RESPONSIBILITY OF THE OWNER/DESIGN PROFESSIONAL TO REVIEW THE SUBMITTAL FOR COMPLETENESS AND APPLICABILITY TO OTHER CODES. ONLY COMPLETE APPLICATIONS WILL BE ACCEPTED BY THE CITY FOR REVIEW. L:ITEMPIBUILDINGIHANDOUT ICODESICOMMHOOD B I7.DOC Revised 2/05 Two copies of this worksheetleheeklist must accompany plan sets submitted for permit applications involving the installation of a commercial kitchen range hood. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air supply, exhaust system, and equipment support system including structural framing detail (see attached typical construction views) and type of cooking appliances below the hood_ This worksheet is based on the IMC 506, 507 & 508. Is this an existing restaurant, food processing area, or food service area? 11 Yes 0 No If no, a separate tenant improvement permit and/or change of use permit is required. 1. Type of Niaterial/Gage Tpe I Hood Type II Hood Installed for grease and smoke removal (i.e.: deep fat fryer, For steam, vapor, heat or odor removal (i -e-: steamer, charbroilers, grill and roasting ovens) pastry and pizza ovens) Al I Type 11 hoods shall have a permanent, visible label identifying it as a Type II Hood Type of Material Gage Gage Min Proposed Min Proposed Duct and Stacnles Sfeel 18 Canopy Hood. = 24 (Fp to 12" Ahameter) Plenum 22(Updiarrteter}_ Galvanized Steel 16 24 (Up to I2" diameter) N=4 Q— 150 x (A) � 22 (Up to 30" diameter) Hoodtatnles;teI N=3 or less Q= 100 x (A) = cl n Galvanized Steel 18 24 Flashing tatnIe'ss Stet ", 75 x (A) = NOT REQUIRED I Q= 150 x (L) — cfm Galvanized Steel 22 Q= 50 x (A) — 2. Quantity of air exhausted through the hood Hoods shall extend beyond the cooking surface a minimum of 6" on all open sides and the distance between the lip of the hood and the edge of the cooking surface shall not exceed 4'. In the formulas below the following values apply: N = number of hood sides exposed Q — quantity of air A — area of hood in ft2 L = lineal feet of the front cooking equipment surface Cooking surface area _ x — ft2 Hooded area (A) = x ft2 L:ITBMPIBUILDING\FORMS1Commercial Hood Worksheet_doc 10/19/05 Canopy Hood. Non -Canopy Hood N=4 Q— 150 x (A) � efm N=3 or less Q= 100 x (A) = cl n Q— 75 x (A) = cfin I Q= 150 x (L) — cfm N=3 or less Q= 50 x (A) — cfm Page 1 of 3 L:ITBMPIBUILDING\FORMS1Commercial Hood Worksheet_doc 10/19/05 3. Exhaust duct systems a_ Provide size of duct in square feet Type of Hood Air Velocj FPM Required— CF LfDuct Area(ft2)—Proposed Air Velocit(FPM) I 1500 to 2500 (minirrium) / I1 500 to 2500 (recommended) / b. Static Pressure Loss Duct in. + grease filters/extractor in. + other in = Total in_ of H2O. c_ Fan and motor shall be of sufficient capacity to provide the required air movement_ Fan motor shall not be installed within ducts or under hood. Fan make and model HP Static pressure in. at cfm_ 4. Exhaust outlet location Exhaust outlets shall terminate above the roof. If exhaust outlet terminates at exterior wall, provide cleaning equipment. 5. Make Up Air a. The amount of make up air supplied shall be equal to the amount of exhaust air: cfm_ b_ Makeup air system shall be electrically interlocked to insure that the makeup air is provided when the exhaust system is in operation. c. Makeup air shall be provided by a fan or motorized damper of sufficient capacity. Windows and door openings shall not be used for the purpose of providing makeup air. d. The temperature difference between the make up air and air in the conditioned space shall not exceed I0°F. Fan;; Table of Clearances Location/Situation Minimum Required Proposed Extend above roof 40 inches (Type 1), 24" (Type 11) Distance from same or adjacent building.. 10 feet Distance above adjoining grade 10 feet Distance from property line 10 feet Distance from windows and doors 10 feet Distance from mechanical air intake 10 feet Distance of duct above adjoining grade at alley 16 feet 5. Make Up Air a. The amount of make up air supplied shall be equal to the amount of exhaust air: cfm_ b_ Makeup air system shall be electrically interlocked to insure that the makeup air is provided when the exhaust system is in operation. c. Makeup air shall be provided by a fan or motorized damper of sufficient capacity. Windows and door openings shall not be used for the purpose of providing makeup air. d. The temperature difference between the make up air and air in the conditioned space shall not exceed I0°F. Fan;; MotorrzedDam er :.. Make and model Recommended air velocity, 500 fpm Static Pressure in_ at cfm_ Duct area reg. = cfm/500 fmp 1500 = ft2 Duct Dimension, area ft2 Duct dimension req_ Air velocity = cfm/area / = Eff. Damper opening x = ft2 Page 2 of 3 L:(TEMP113UILDINGIFORMS1Commercial Hood Worksheet_doc 10/19/05 R 6. Slope of Duct and Cleanout access (IMC S06.3.7,506.3.8) Horizontal ducts less than 75' feet in length are required to be sloped a minimum `/4" inch per foot. Horizontal ducts that exceed 75' feet in length are required to be sloped I" inch per foot_ Note: tight -fitting cleanout doors shall be provided at every change in ductwork direction_ 7. Duct Enclosure (IMC 506.3.10) a_ Ducts penetrating a ceiling, wall, or floor shall be enclosed in a duct enclosure from the point of penetration to the outside air. A duct may only penetrate exterior walls at locations where unprotected openings are permitted by the International Building Code (or current adopted edition). b_ On the plans, detail how the duct enclosure will be constructed to meet the minimum fire protection rating. c_ Clearance from the duct to the interior surface of enclosures of combustible construction shall be 18" minimum. Clearance from the duct to the interior surface of enclosures of noncombustible (i.e. metal studs), or gypsum wall board attached to metal studs shall be 6" minimum. d. Duct enclosures shall be sealed around the duct at the point of penetration and vented to the exterior through a weather -protected opening_ e_ Duct enclosures shall serve only one kitchen exhaust duct. f Tight -fitting access openings shall be provided at each cleanout door. Access enclosure doors shall have a fire resistance rating equal to the enclosure. S. Multiple Hood Venting (IMC 507.15) a_ A single duct system may serve more than one hood located in the same story of the building, provided that the . interconnecting ducts do not penetrate any fire resistive construction_ b_ A hood outlet shall serve not more than a 12 -foot section of hood. 9. Additional Information for Type I Hoods only a. Grease filters shall be installed at minimum 45 -degree angle and equipped with drip tray and gutter beneath lower edge of filters. b_ Distance between the lowest edge of grease filters and cooking surface shall be: Grill, fryer, exposed flame: not less than 2 feet Exposed charcoal, charbroit shall not be less than 3 '/2 feet c. Type I Hood and ducts shall have clearances from combustible construction per table below: Unprotected Protected 1 -HR Fire resistive Material Hood Min Required 18" Proposed Minimum Required 3" Proposed " Duct Min Re uired 18" Proposed Minimum Required 3" Proposed " d_ Hoods less than 12 inches from the ceilings or walls shall be flashed solidly. e. All joints and seams shall be made with continuous liquid -tight weld or braze made on the external surface of the duct system. Vibration insulation connector may be used provided it consists of noncombustible packing in a metal sleeve joint. f Centrifugal fans used for discharging grease exhaust shall be positioned in a bottom horizontal discharge -position only. A duct that diverts the fan discharge shall not exceed 3 times the diameter of the fan outlets connected to the fan outlet_ The duct shall be provided with an adequate drain opening at the lowest point to permit drainage of grease to a suitable collection device_ g. A fire suppression system and portable fire extinguishers shall be installed per the international fire code (IFC). Page 3 of 3 L:ITEMPIBUILDINGIFORMS1Commercial Hood Worksheet_doc 10/19/05