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PERMIT COUNTER
r
COMMERCIAL KITCHEN HOOD WORKSHEET/CHECKLIST
Two copies of this worksheet/checkiist must accompany plan sets submitted with commercial kitchen range hood permit
applications. It explains and organizes information needed by the Department of Design, Construction and Land Use
(DCLU) to efficiently review plans and issue permits. DCLU will keep this document as part of the permanent project file
and will use it to verify code compliance. The applicant Is responsible for assuring the accuracy and consistency of the
information. _
—�o��
A. P r o J e c t Addr9ss: /S 3 3 VA Z0(J--' 0 -a-G
B. Established, use and history of building -
Is it an existing restaurant, food processing area or food service area: ❑ Yes ❑ No
If no, provide construction or change of use permit number:
C. Location of exterior ductwork and mechanical equipment
1. Is ductwork or mechanical equipment located outside of building other than roof top? ❑ Yes 14 No
2. 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 (examples 1,2 ano
3)
D. Type of Hood
1. For grease and smoke removal: Type I g Quantity
(Example: deep fryer, charbroilers, grill and roasting ovens)
2. For steam, vapor, heat or odor removal: Type II Quantity
(Example: steamer, pastry and pizza oven)
Hood shall have a permanent, visible label Identifying it as a Type II hood.
3. Is hood for solid fuel cooking equipment? ❑ Yes (g No
If yes, a separate exhaust system is required.
E. Type of material and gage
TYPE IHOOD
Type of Material
Duct and Stainless Steel
Plenum Galvanized
Hood Stainless Steel
Galvanized Steel
Flashing Stainless Steel
Galvanized Steel
Gage
Min. Rag.
Proposed
18 Ga.
Ga.
16 Ga.
Ga.
22 Ga.
ZZ Ga.
22 Ga.
Ga.
22 Ga.
7, Ga.
22 Ga.
Ga.
TYPE II HOOD
Gage
Minimum Reif, Proposed
24 Ga. Up to 12' Diameter Ga.
22 Ga. Up to 30" Diameter Ga.
24 Ga. Up to 12' Diameter Ga.
22 Ga. Up to 30' Diameter Ga.
22 Ga.
24 Ga.
NOT REQUIRED
Ga.
Ga.
o�n0 1 of4'
F. Quantity of air exhausted through the hood
CANOPY HOOD
Hood shall extend beyond cooking surface on all
open sides not less than — minimum 6' Proposed in.
Distance between lip of hood and edge of cooking
Surface shall not exceed — Maximum 4' Proposed ft
Cooking surface area = X = W
Hood area (A) = q X - = 3 r,S" W
TYPE 1 (N=4 Q=150A=150 X = cfm.
HOOD (N=3 or less Q=100A--100 X -- /.� _ 0 cfm.
Type II (N=4 Q=75A=75 X = cfm..
Hood (N=3 or less Q=5OA=50 X = cfm.
HOOD
N = number of hood sides exposed
'Cl -.quantity of air
A = area of hood in ft'
L = Lineal feet of the front cooking
equipment surface
-Q = 300L
Q = 300 X = cfm.
Q = 150L
Q = 150 X cfm.
G. Exhaust duct system
1. Applicant shall provide the specified air velocity in exhaust duct.
�•
2. Duct size � in. X lL� in., duct area = /� in. x /, in. _ ft"
144
Type Air Velocity Proposed Air
of Hood (FPM) CFM/D.uct Area (fP) Velocity
1. 1 Req. 1500 to 2500 .3- % / %.t'6 = 2 d FPM
II Recom. 500 to 2500 / FPM
2. Static pressure loss
duct in. + grease filters/extractor 2 in. + other in. = Total In. of H 0
z
3. 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.
^ 3
Fan make and model .AC/�j PNiX 2trU;• HP /4� H1
Static pressure o•7`In. at
H. Exhaust outlet location
1. Exhaust outlet -shall terminate above roof
Min. required
Proposed
y
Extend above roof
24 in.
�" in.
Distance from same or adjacent building
loft.
(3 �— �� ft•
Distance above adjoining grade
10 ft.
Z'2-/ ft•
Distance from property line
10 ft.
> 60 ft.
Distance from windows and doors
10 ft.
��n• ft•
Distance from mechanical air intake
10 ft.
/ D� ;01/1. ft.
Distance of duct above adjoining grade at alley..
16 ft.
ft.
2. If exhaust outlet terminates at exterior wall, provide cleaning equipment.
See Director's rules 5-96 ❑ Yes �L No
Dona 214
I. Makeup air
1. Applicant shall provide makeup air not less than 90% of the exhaust. �2d0 cfm.
2. Makeup air system shall be electrically interlocked with the exhaust system, such that the makeup air system
Will operate when the exhaust system is in operation. Provide note on plan sheet no.
3. 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.
4. if more than 2500 cfm supplied to the. space other than the hood, provide heater capable of heating makeup air
supplied to the space to 65 degrees F.
Heater model # Input BTU Output BTU
Heater CFM AFUE
FAN I MOTORIZED DAMPER
Make and model C� �, u�s't� H.P / Recommended air velocity, 500 fpm
Static pressure p.2 2ift 4lyin. at cfm Duct area req. = cfnVSGO fpm /500= ft.Z
Dud Dimension /4. , area ft.2 Dud Dimension req. _
Air velocity = cfmlarea 2,S" O / l Eff. Damper opening X = ft.Z
— fpm
J. Slope of duct and cleanout access
1. Horizontal duct less than 75' long Min slope'/. in/ft proposed in/ft
More than 75' long Min slope 1 in/ft Proposed in/ft
2. Tight -fitting cleanout doors shall. be provided. at
every change in ductwork direction Total number proposed
K. Duct enclosure
1. Ducts penetrating a ceiling, wall or floor shall be enclosed in a duct enclosure from the point of penetration to
the outside air. A dud may only penetrate exterior wails at locations where unprotected openings are permitted
by Table 5A of the 1997 Seattle Building Code.
2. For code compliance purposes, it is acceptable to assume that ducts penetrating concrete, brick or steel
ceilings, walls or floors shall require a 2-hour fire -resistive duct enclosure, and for others, it shall be 1 hour.
Type of Min. Fire -Resistive
Construction Const. Of Enclosure Proposed Proposed Material and Construction
I F.R., it F.R. 2 hour hr.
11, III, IV, V 1 hour _� . hr. 1t� W w ` 7% X art3
80A
3. Duct enclosures shall be separated from the duct by at least 3 and not more than 12 inches.
Proposed Zf In.
4. Duct enclosure shall be sealed around the duct at the point of penetration and vented to the exterior through a
weather -protected opening.
5. Duct enclosures shall serve only one kitchen exhaust duct.
6. Tight -fitting access openings shall be provided at each cleanout door. Access enclosure doors shall have a
fire -resistance rating equal to the enclosure.
L. Multiple hood venting.
Number of hoods vented by a single duct system:
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 construction.
A hood outlet shall serve not more than a 12-foot section of hood.
pq 3 bf 4.
M.
Additional information for Type 1 hood only:
1. Grease filters shall be Installed at minimum 45 degree angle and
Equipped with drip tray and gutter beneath lower edge of filters. Proposec
2. Distance between lowest edge of grease filters and cooking surface of:
Grill, fryer, exposed flame shall be not less than 2 ft. Propose
Exposed charcoal, charbroil shall be not less than 3'/: ft. Propose
3. Type I hood and duct shall have clearances from combustible construction of:
4w Degrees.
d
d ft.
PROTECTED
UNPROTECTED With 1-hour Fre-Rated Material
Hood Min. Req. 18 in. Proposed in. Min. req. 3 in. Proposed 3 in.
Duct Min. Req. iBin. Proposed in. Min. Req. 3 in. Proposed �c in.
4. Hoods less than 12 inches from ceilings or walls shall be flashed solidly.
Flashing provided ❑ Yes [I No Distance from ceiling in., wall in.
5. 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.
6. 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.
7. Fire extinguishers. Shop drawings shall be submitted to DCLU for Fire Department approval prior to field
installation.
References:
1) Seattle Mechanical Code 1997
2) Director's Rule 5-96
3) Seattle Building Code 1997
Hug 07 03 11:13a AnDRER LU 206-767-6689 P.1
08i07/03 11:49 COIN PRODUCTS INC. 9 206 767 6689 NO.472 Pdali001
TAG: Ell KITCHEN F-xmAUST
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39:75 IN
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Motor Information: Maximum Motor Frame Size......................................182T$ .
Maximum "C' Dimension ........................................... 15.00' (381 mm)
6000 8000
(2.8317) (17756)
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-- - - --
Performance shown is for Installation Type A Free Inlet, Free OutleL Performance ratings do not
The brake horsepower capability of an exhauster motor is dependent on the degree of cooling
include the effects of appurtenances in the airstream. Power ratings (BHP) do not include drive
the motor receives from the air moving through the motor. The motor loading beyond the motor
nameplate rating on Acme built exhausters does not overheat the motor and is in accordance
losses.
The sound ratings shown are loudness values in fan sons at 5 feet (1.524 mm) In a
with the motor manufacturer's recommendations. It is therefore not detrimental to the motor and
hemispherical free field calculated per AMCA Standard 301. Values shown are for. Installation
Type A: Free Inlet fan sone levels.
Is economically desirable.
I Motor tails must be used with 182T frame. See Metric Conversion Table on page 22.
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