BLD2024-1449+Kitchen_Hood_Checklist_+11.4.2024_10.47.33_AM+4599654Form #B17b
City of Edmonds
Commercial Kitchen Hood Worksheet
Project Address 23423 HIGHWAY 99 EDMONDS, WA98026
Business Name: Foodies Commisary Kitchen
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? F1 Yes F1 No
If no, a separate tenant improvement permit and/or change of use permit is required.
1) Type of Material/Gage
Type I Hood
Type II Hood
Installed for grease and smoke removal (i.e.: deep fat
For steam, vapor, heat or odor removal (i.e.: steamer,
fryer, charbroilers, grill and roasting ovens).
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
Gage
Proposed
Min Proposed
Duct and
Stainless Steel
18
24 (Up to 12" diameter)
Plenum
22 (Up to 30" diameter)
Galvanized Steel
16
16
24 (Up to 12" diameter)
22 (Up to 30" diameter)
Hood
Stainless Steel
20
20
22
Galvanized Steel
18
24
Flashing
Stainless Steel
22
22
NOT REQUIRED
Galvanized Steel
22
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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 = cj_x 3' = 15 ft2
Hooded area (A) = 6' x 4' = 24 ft2
Canopy Hood
Non -Canopy Hood
N=4
Q= IUU x _ = cfm
N=3 or less
Q= 150 x 24 A = 3600 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
3) Exhaust duct systems
• Provide size of duct in square feet 1.36 SQ.FT
Type of Hood
Air Velocity (FPM) Required
CFM/Duct Area (ft2)
Proposed Air Velocity (FPM)
1
1500 to 2500 (minimum)
3600 / 1.36
2647
11
500 to 2500 (recommended)
/
• Static Pressure Loss
Duct 14 in. + grease filters/extractor 20 in. + other 0 in = Total 34 in. of H2O.
• 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 Dayton 5PV07 (3ea)
Static pressure 0.75 in. at 3600 cfm.
HP 1
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 1), 24" (Type II)
40"
Distance from same or adjacent building
10 feet
10,
Distance above adjoining grade
10 feet
10'
Distance from property line
10 feet
10'
Distance from windows and doors
10 feet
10'
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Distance from mechanical air intake
10 feet
10'
Distance of duct above adjoining grade at alley
16 feet
16'
5) Make -Up Air
• The amount of make up air supplied shall be equal to the amount of exhaust air: 3600 cfm.
• Makeup air system shall be electrically interlocked to insure that the makeup air is provided when the exhaust
system is in operation.
• 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.
• 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 ESSICK AIR PRODUCT
Recommended air velocity, 500 fpm
Static Pressure 0.75 in. at cfm.
Duct area req. = cfm/500 fmp N/A 500 =
Duct Dimension, 196 SQ.IN., area 1.36 ft2
ft2
Air velocity = cfm/area 3600 / 1.36 =
Duct dimension req. _
2647 fpm
Eff. Damper opening x =
ft2
6) Slope of Duct and Cleanout access
Horizontal ducts less than 75' feet in length are required to be sloped a minimum %" 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
• 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).
• On the plans, detail how the duct enclosure will be constructed to meet the minimum fire protection rating.
• 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.
• Duct enclosures shall be sealed around the duct at the point of penetration and vented to the exterior through
a weather -protected opening.
• Duct enclosures shall serve only one kitchen exhaust duct.
• 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
• 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.
• A hood outlet shall serve not more than a 12-foot section of hood.
9) Additional Information for Type I Hoods only
• Grease filters shall be installed at minimum 45-degree angle and equipped with drip tray and gutter beneath
lower edge of filters.
• Distance between the lowest edge of grease filters and cooking surface shall be:
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o Grill, fryer, exposed flame: not less than 2 feet
o Exposed charcoal, charbroil shall not be less than 3 %: feet
• 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 18 "
Minimum Required 3"
Proposed 3 "
Duct
Min Required 18"
Proposed___18__"
Minimum Required 3"
Proposed 3
• Hoods less than 12 inches from the ceilings or walls shall be flashed solidly.
• 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.
• 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.
• A fire suppression system and portable fire extinguishers shall be installed per the international fire code
(IFC).
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Documents12023 and prior HANDO UTY Commercial Kitchen Hood Worksheet. doc Updated 04116124