Building Comments 1.pdfCity of Edmonds
PLAN REVIEW COMMENTS
BUILDING DIVISION
(425) 771-0220
DATE: February 8, 2018
TO: TEKAS Fire & Hood
tekasfire&gmail.com
FROM: Chuck Miller, Plans Examiner
chuck.miller(a-),,edmonmdswa. gov
RE: Plan Check: BLD2018-0177 - I" review
Project Address: 508 Main Street
Project: Ho & Co. Fish Mongers type I hood
Scope: Install type I hood/makeup air for commercial kitchen — nonseparated IBC
303.1.1 B occupancy group — 21 occupants — VB construction — no building fire
sprinkler system — fire suppression system under separate permit
Please be advised that the building plans for the above referenced project have been disapproved
for the purposes of obtaining a building permit. During a review of the plans by the Building
Division for compliance with the applicable building codes, it was found that the following
information, clarifications, or changes are needed. Reviews by other divisions, such as Planning,
Engineering, or Fire, may result in additional comments that require attention beyond the scope of
this letter.
A complete review cannot be performed until the revised plans/documents, including a
written response in itemized letter format indicating where the `clouded' or otherwise
highlighted changes can be found on the revised plans, have been submitted to a Permit
Coordinator. Only those sheets specifically referenced as follows need to be resubmitted.
Resubmittals must be made at the Development Services Department on the 2nd Floor of City Hall.
Permit Center hours are M, T, Th, & F from 8am-4:30pm and from 8:30am-12pm on Wednesdays.
On sheet MI — General Note and Information — Site Plan (reflect roof unit location) — A: Hood
Front Elevation/Section — B: Hood Side Elevation/Section — Other Details:
1. Typ. Fire Wrap Overlay Detail
a. Clarify on the plans the note "3" min. over lay. typ." regarding the installation of the
specified material as a field -applied grease duct enclosure. It does not appear to
reflect that required by the manufacturer when evaluated in accordance with ASTM
E 2336.
b. Provide on the plans as part of a complete submittal the manufacturers installation
requirements for the use of the specified material as a field -applied grease duct
enclosure to guide proper installation and inspection.
2. Site Plan — Kitchen Hood Location — Clarify on the plans the difference in the represented
configuration of the kitchen and the location of the 7 Kitchen hood New' and of that
represented on the approved plans for the tenant improvement to be completed under permit
BLD2017-1752.
3. Simplified Site Plan -Exhaust Fan Location on Roof
a. Clarify on the plans the difference in the represented location and note on the plans
regarding the `exhaust fan location on roof and of that required per International
Mechanical Code (IMC) 506.3.13.3.
b. Provide on the plans information regarding the proposed required equipment access
per IMC 306.5. Details should include the access hatch and its location (or other
means to be used), the distance above grade to access the equipment, and the
equipment access ladder (or other means to be used) and its location.
4. Elevation A — Hood Front Elevation/Section Detail
a. Clarify on the plans the indicated extent of the application of the specified material
to be used as a field -applied grease duct enclosure. It does not comply with the
requirements of IMC 506.3.11.2 or reflect that required by the manufacturer when
evaluated in accordance with ASTM E 2336.
b. Change on the plans the IMC reference regarding the clearances for Type I hoods
from `507.9' to `507.2.6'.
c. Indicate on the plans the required hinged -mounting and service restraint for the up -
blast fan serving the Type I hood per IMC 506.5.3.
5. Elevation B — Hood Side Elevation/Section Detail
a. Change on the plans the location of the end of the dimension line representing the
minimum required distance of the grease duct exhaust outlet from the makeup air
intake to the side nearest the exhaust fan per IMC 506.3.13.3.
b. Change on the plans in the note regarding the maximum distance in feet of the lower
lip of the Type I hood canopy over the horizontal surface of the cooking appliance
from `3' to `4' per IMC 507.4.1.
c. Change on the plans in the note regarding the distance that the inside lower edge of
the Type I hood canopy must extend beyond the front edge of the horizontal surface
of the cooking appliance from `be set back a max. 1 feet from' to `extend a minimum
of 6 inches beyond' per IMC 507.4.1.
d. Change on the plans the IMC reference regarding the canopy location from `507.14'
to `507.4.1'.
6. 7' Type I Wall Canopy Kitchen Hood Notes
a. Note 8 — Change on the plans the IMC version from `12' to `2015'.
b. Add to the list of provided notes on the plans information regarding the required
label indicating the minimum exhaust flow rate in CFM per linear foot of hood based
on the defined cooking appliance duty classification per IMC 507.2.1.
c. Add to the list of provided notes on the plans information regarding the required
`performance test' and `capture and containment test' per IMC 507.6.
7. Hood Exhaust & Make Up Air Calculations — Clarify the exhaust capacity of the proposed
exhaust fan/hood. It does not appear to meet the requirements of IMC 507.5 or that
calculated using the City of Edmonds `Commercial Kitchen Hood Worksheet' — see the end
of these comments.
Page 2 of 2
Plan Check No.
City of Edmonds
Commercial Kitchen Hood Worksheet
Project Address:
Business Name:
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.
1. Type of Material/Gage
Type I Hood
Installed for grease and smoke removal (i.e.: deep fat fryer,
charbroilers, grill and roasting ovens)
Type II Hood
For steam, vapor, heat or odor removal (i.e.: steamer,
pastry and pizza ovens) All Type II hoods shall have
a permanent, visible label identifying it as a Type II
Hood
Type of Material
Gage
Min Proposed
Gage
Min Proposed
Duct and
Plenum
Stainless Steel
18
24 (Up to 12" diameter)
22 (Up to 30" diameter)
Galvanized Steel
16
24 (Up to 12" diameter)
22 (Up to 30" diameter)
Hood
Stainless Steel
20
22
Galvanized Steel
18
24
Flashing
Stainless Steel
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 = ft2
Canopy Hood
Non -Canopy Hood
N=4
Q= 150 x (A) = cfm
N=3 or less
Q= 100 x (A) = cfm
Type II Hood
N=4
Q= 75 x (A) = cfm
Q= 150 x (L) = cfm
N=3 or less
Q= 50 x (A) = cfm
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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)
I
1500 to 2500 (minimum)
/
II
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.
Table of Clearances
Location/Situation
Minimum Required
Proposed
Extend above roof
40 inches (Type I), 24" (Type II)
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 10°F.
Fan
Motorized Damper
Make and model
Recommended air velocity, 500 fpm
Static Pressure in. at cfm.
Duct area req. = cfm/500 fmp /500 = ft2
Duct Dimension, , area ft2
Duct dimension req. _
Air velocity = cfm/area / =
Eff. Damper opening x = ft2
f m
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6. Slope of Duct and Cleanout access (IMC 506.3.7, 506.3.8)
Horizontal ducts less than 75' feet in length are required to be sloped a minimum 1/a" 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 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.
8. 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, charbroil shall not be less than 3 1/2 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"
ro osedDuct
Min Re uired 18"
Pro osed
Minimum Re uired 3"
4'roposed"
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).
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