20090924082739997.pdf@ Cityof Edmonds
PLAN REVIEW COMMENTS
g BUILDING DIVISION
(425) 771-0220
DATE: 9/23/09
TO: Evergreen Refrigeration
727 Kenyon St
Seattle, WA 981.08
RE: Plan Check: BLD20090613
Project: Edmonds Yacht Club HVAC
Project Address: 300 Admiral Way
During review of the plans for the above noted project, it was found that the following information,
clarifications or changes are needed. Please provide written responses as to where the changes can
be found on the plans, and submit revised plans/documents to a Permit Coordinator.
I . Provide engineered structural gravity calculations and requirements for the proposed rooftop
units.
2. Provide engineered structural calculations and requirements for the proposed RTU seismic
attachments.
3. Provide the through penetration firestop system specification sheets for ductwork penetrations
through the one hour rated .floor. If a shaft is proposed in lieu of the firestopping, provide shaft
enclosure details.
4. If the type one hood is to be included with this permit complete a City of Edmonds' Commercial
Kitchen Hood Worksheet (attached). Plans and details of the hood, ductwork, and shaft will be
required.
Pat Lawler
patrick.lawler@ci.edmonds.wa.us
Plans Examiner
425 7710220 x1703
ty 0f e d ii .i. : iii .:: s
s
y4
Mi r
W
Hood r; Suppression r ;
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 ineet UL 300 requirements in accordance
with the International Fire Code (IFC). 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 as steamers, kettles, pasta cookers, .and dishwashing machines.
CODES: International Mechanical Code 2006 Edition
International Fire Code 2006 Edition
International Fuel Gas Code 2006 Edition.
NEPA 96 (Current Edition)
FEES: Commercial Kitchen Hood: Based on size and type of equipment or appliance
Fire Suppression System: ,$240, plus $15 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
Revised 7/07
COMMERCIAL KITCHEN HOOD
PERMIT SUBMITTAL REQUIREMENTS
1. PERMIT APPLICATION FORM C
2. GENERAL NOTES
a) Property address, floor and/or suite number and name of business.
b) Designate the use of building or tenant space (i.e., office, retail, medical, restaurant, etc.) and occupancy
groups (i.e., B, A2, etc.).
c) Specify type of construction of the building (i.e., wood frame, emu block, brick, etc.).
3. 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.
4. COMMERCIAL KITCHEN HOOD WORKSHEET
Complete and submit three (3) copies of the attached kitchen hood worksheet. Clearly show and coordinate
information contained in worksheet 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.
Revised 7107
FIRE SUPPRESSION SYSTEM
PERMIT SUBMITTAL REQUIREMENTS
_All Type I Hoods are required to have afire suppression system.
1. PERMIT APPLICATION FORM C
2. GENERAL NOTES
a) Property address, floor and/or suite number and name of business.
b) Designate the use of building or tenant space (i.e., office, retail, medical, etc.) and occupancy group (i.e.,
B, A3, etc.).
c) Specify type of construction of the building (i.e., wood frame, cmu block, brick, etc.).
3. WORKING DRAWINGS Three (3) complete sets with the following:
a) Show equipment and outline of hood overhang with equipment below.
b) Show location of piping, manual pull and nozzle locations.
c) 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 may be required. The total number and location of Class K fire extinguishers
shall be determined by the City Fire Marshal during inspection.
4. CUT SHEETS Three (3) copies
Provide cut sheets showing nozzles and number used, extinguishing agent and amount, shunt switches, piping,
etc. and their UL/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 extension 1213 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 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 APPLICABILI`T'Y TO
OTHER CODES, ONLY COMPLETE APPLICATIONS WILL BE ACCEPTED BY THE CITY FOR REVIEW.
Revised 7/07
F
Project Address:
Business Name:
Plan Check No.
City of Edmonds
Commercial Kitchen Hood Worksheet
Two copies of this worksheet/checklist 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? ❑ Yes ❑ No
If no, a separate tenant improvement permit and/or change of use permit is required.
I. 'I yve of lviateriauuaEe
Type I Hood
Type H 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) All Type Il hoods shall have
a permanent, visible label identifying it as a Type 11
Hood
Type of Material
Gage
Gage
Min Proposed
Min Proposed
Duct and
Stainless Ste e)
18.:
24 (Up to 1`2" dyarrieter)
Plenum
N43 or less
Q=
.p er) 34' d�am�t
(A) —
Galvanized Steel
16
24 (Up to 12" diameter)
T e!:II Hort
N=4
22 (Up to 30" diameter)
Hood
Staizilss Steel
cfm
Q= 150 x (L) = cfm
N-3 or less
I Q=
Galvanized Steel
18
cfm
24
FlashingSt��nless
Sfee1
22,;:
NOT REQUIRED
Galvanized Steel
22
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 — f12
Page I of 3
Revised 7/07
Canopy Hood
Non -Canopy Hood
N=4
Q=
150 x
A
cfm
N43 or less
Q=
100 x
(A) —
cfin
T e!:II Hort
N=4
Q=
75 x
(A) =
cfm
Q= 150 x (L) = cfm
N-3 or less
I Q=
50 x
(A) _
cfm
Page I of 3
Revised 7/07
3. Exhaust duct systems
a. Provide size of duct in square feet
Type of Hood Air Velocity (FPM) Required CFM/Duct Area (ft2) Proposed Air Velocity (FPM)
1 1500 to 2500 (minimum) 1
II 500 to 2500 (recommended) 1
b. Static Pressure Loss
Duct in. + grease filters/extractor in. + other in = Total in. of H20.
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
Static pressure
at
HP
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 l OOF.
Fail Motorized,Damper ;..
Make and model
Static Pressure
Duct Dimension, area
Air velocity = cfin/area /
in. at cfm.
ft2
Recommended air velocity, 500 fpm
Duct area req. = cfm/500 finp /500
Duct dimension req. _
Eff. Damper opening x —
Page 2 of 3
Revised 7/07
ft2
f:2
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 roperty line
10 feet
Distance from windows and doors
10 feet
Distance from mechanical air intake
10 feet
Distance of duct above &Foining 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 l OOF.
Fail Motorized,Damper ;..
Make and model
Static Pressure
Duct Dimension, area
Air velocity = cfin/area /
in. at cfm.
ft2
Recommended air velocity, 500 fpm
Duct area req. = cfm/500 finp /500
Duct dimension req. _
Eff. Damper opening x —
Page 2 of 3
Revised 7/07
ft2
f:2
6. Slope of Duct and Cleanout access (IMC 506.3.7, 506.3.$)
Horizontal ducts less than 75' feet in length are required to be sloped a minimum 1/4" inch per foot. Horizontal ducts
that exceed 75' feet in length are required to be sloped 1" 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 h" 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.
8. Multiple Hood ''denting (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 1 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, charbro�il shall not be less than 3 !s'2 feet
c. Type I Hood and ducts shall have clearances from combustible construction per table below:
d. Hoods less than 12 inches fi-om 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,
fu 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
Revised 7/07
Unprotected Protected
1 -HR Fire resistive Material
Hood .
Min Required 18" Proposed " Minimum required 3"
Proposed "
Duct
Min Required 18" Proposed '" Minimum Required 3"
Proposed
d. Hoods less than 12 inches fi-om 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,
fu 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
Revised 7/07