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542 133113072933 <br />2'-61 <br />2" <br />Scale <br />Date <br />Drawn By <br />Checked By <br />Project Number <br />14 <br />3 <br />0 <br /> <br />E <br /> <br />E <br />D <br />I <br />N <br />G <br />E <br />R <br /> <br />A <br />V <br />E <br />, <br /> <br />S <br />A <br />N <br />T <br />A <br /> <br />A <br />N <br />A <br />, <br /> <br />C <br />A <br /> <br />9 <br />2 <br />7 <br />0 <br />5 <br />NOVUM <br />A R C H I T E C T U R E, Inc <br />www.novumarchitecture.com <br />OFFICES: SOUTH BAY / ORANGE COUNTY <br />116 S CATALINA AVE. STE. 122, <br />REDONDO BEACH, CA 90277 <br />TEL: 310-383-1827 / 310-709-4476 <br />N <br />AS SHOWN <br />TO <br />M <br />' <br />S <br /> <br />J <br />R <br />DC <br />TT <br />9-1-2023 <br />tom's2023 <br />Mr <br />. <br /> <br />S <br />p <br />i <br />r <br />o <br />s <br /> <br />P <br />o <br />l <br />i <br />t <br />i <br />s <br />No.Description Date <br />1 PC Comments 08/08/2024 <br />2 HlthDep.Corr.2 09/03/2024 <br />M-208, 209 HOOD <br />1, 2 & 3 <br />ELEVATIONS - <br />HOOD 1 & 2 <br />ELEVATION <br />M-205 <br />A.THE SURFACE OF THE GREASE DUCT SHALL BE <br />CONTINUOUSLY COVERED ON ALL SIDES, FROM THE POINT <br />OF CONNECTION AT THE HOOD, AND EXTEND THE FIELD <br />APPLIED OR FACTORY BUILT ENCLOSURE THROUGH THE <br />CEILING, WALL OR FLOOR TO THE OUTLET TERMINAL. <br />B.FIELD APPLIED OR FACTORY BUILT GREASE DUCT <br />ENCLOSURE SHALL BE INSTALLED PER THE LATEST <br />MANUFACTURER'S INSTALLATION INSTRUCTIONS AND IN <br />COMPLIANCE WITH THE TERMS OF ITS LISTING. <br />C.ALL END CUTS OR CUTS IN THE FOIL JACKET OF FIELD <br />APPLIED GREASE DUCT ENCLOSURE SHALL BE SEALED PER <br />THE MANUFACTURER'S RECOMMENDATIONS. <br />D.ALL INSTALLATIONS SHALL BE COMPLETELY ACCESSIBLE <br />FOR VISUAL INSPECTION. <br />E.AT THE TIME OF INSPECTION, THE FIELD APPLIED OR <br />FACTORY BUILT GREASE DUCT ENCLOSURE INSTALLATION <br />INSTRUCTIONS SHALL BE MADE AVAILABLE AT THE JOB <br />SITE. <br />F.LISTED GREASE HOOD ASSEMBLIES SHALL BE INSTALLED IN <br />ACCORDANCE WITH THE TERMS OF THEIR LISTING AND THE <br />MANUFACTURER'S INSTALLATION INSTRUCTIONS. <br />G.FIRE DEPARTMENT APPROVAL SHALL BE REQUIRED ON FIRE <br />PROTECTION SYSTEM FOR GREASE HOODS AND DUCTS AS <br />REQUIRED BY SECTION 513 OF THE CALIFORNIA <br />MECHANICAL CODE AND AS REQUIRED BY THE FIRE CODE. <br />H.ALL FIRE EXTINGUISHING SYSTEMS SHALL BE <br />INTERCONNECTED TO THE FUEL OR CURRENT SUPPLY SO <br />THAT THE FUEL OR CURRENT IS AUTOMATICALLY SHUT OFF <br />TO ALL EQUIPMENT UNDER THE HOOD WHEN THE SYSTEM <br />IS ACTIVATED. <br />I.OWNER OF ESTABLISHMENT SHALL BE RESPONSIBLE FOR <br />CLEANLINESS,MAINTENANCE, AND INSPECTION OF KITCHEN <br />EXHAUST SYSTEM, FIRE PROTECTION, AND COOKING <br />EQUIPMENT. <br />J.A DRAWING OF THE EXHAUST SYSTEM(S) INSTALLATION <br />ALONG WITH A COPY OF OPERATING INSTRUCTIONS FOR <br />SUBASSEMBLIES AND COMPONENTS USED IN THE EXHAUST <br />SYSTEM(S), INCLUDING ELECTRICAL SCHEMATICS, SHALL BE <br />AVAILABLE ON THE PREMISES. <br />K.ALL SEAMS, JOINTS, AND PENETRATIONS OF THE HOOD <br />ENCLOSURE THAT DIRECT AND CAPTURE GREASE-LADEN <br />VAPORS AND EXHAUST GASES SHALL HAVE A LIQUID TIGHT <br />CONTINUOUS EXTERNAL WELD TO THE LOWER OUTMOST <br />PERIMETER OF THE HOOD. <br />L.PRIOR TO USE OR CONCEALMENT A GREASE DUCT <br />LEAKAGE TEST SHALL BE PERFORMED TO VERIFY THE <br />WELDED SEAMS AND JOINTS ARE LIQUID TIGHT. THE TEST <br />SHALL BE A WATER PRESSURE TEST, A LIGHT TEST, OR AN <br />APPROVED EQUIVALENT TEST. THE PERMIT HOLDER SHALL <br />BE RESPONSIBLE FOR PROVIDING THE EQUIPMENT AND <br />FOR PERFORMING THE TEST. [2022 CMC SEC. 510.5.6] <br />M.A PERFORMANCE TEST SHALL BE CONDUCTED UPON <br />COMPLETION AND BEFORE APPROVAL OF A VENTILATION <br />SYSTEM SERVING COMMERCIAL COOKING APPLIANCES. THE <br />TEST SHALL VERIFY THE EXHAUST AIRFLOW RATE IN <br />ACCORDANCE WITH SECTIONS 508.10.1.2 THRU 508.10.1.5 OF <br />2022 CMC OR THE AIRFLOW RATE STAMPED ON LISTED <br />HOOD. <br />N.THE PERMIT HOLDER SHALL VERIFY A CAPTURE AND <br />CONTAINMENT PERFORMANCE OF THE HOOD. A FIELD TEST <br />SHALL BE PERFORMED WITH COOKING EQUIPMENT AT <br />NORMAL OPERATING TEMPERATURE AND CAPTURE AND <br />CONTAINMENT SHALL BE VERIFIED THROUGH A VISUAL <br />OBSERVATION OF SMOKE OR STEAM PRODUCED BY SMOKE <br />CANDLES OR PUFFERS. SMOKE BOMBS ARE PROHIBITED <br />FROM USE ON THIS TEST. PLEASE ADD NOTE TO PLAN. [2022 <br />CMC 511.2.2.2] <br />O.HOOD EXHAUST FAN SHALL CONTINUE TO OPERATE AFTER <br />THE EXTINGUISHING SYSTEM HAS BEEN ACTIVATED, <br />UNLESS FAN SHUTDOWN IS REQUIRED BY A LISTED <br />COMPONENT OF THE VENTILATION SYSTEM. <br />P.TYPE I HOODS SHALL BEAR A LABEL INDICATING THE <br />EXHAUST FLOW RATE IN CUBIC FEET PER MINUTE PER <br />LINEAL FOOT. <br />Q.LICENSED AIRFLOW CONTRACTOR SHALL PROVIDE GREASE <br />EXHAUST SYSTEM AIR BALANCE REPORT TO INSPECTOR <br />PRIOR TO FINAL. <br />R.VERIFY ACTUAL LOCATION OF ALL EXISTING EQUIPMENT, <br />DUCTWORK, DIFFUSERS & CLEANOUT. <br />1 SCALE: 1" = 1'-0" <br />KITCHEN HOOD 1&2 PLAN VIEW <br />LISTED "CAPTIVEAIRE DW -3R" DOUBLE WALL, FACTORY <br />BUILT STAINLESS STEEL GREASE DUCT ASSEMBLY. <br />0.036" THICK 430 SS INNER WALL AND 0.024" THICK SS <br />OUTER WALL. REFER TO ECONAIR DRAWINGS AT M4.03 <br />& M4.15 FOR MORE DETAILS. <br />PROVIDE SOLID GYPSUM BOARD, MINIMUM 2" <br />THICKNESS, 3" MIN ABOVE HOOD TOP, SIDE AND BACK <br />SURFACES. THESE CORRESPONDING CEILING AND <br />WALL MUST BE EXTENDED TO AT LEAST 18" FROM HOOD <br />WALL. WALLS SHALL BE FULL HEIGHT <br />FROM FLOOR TO 3" MIN ABOVE THE HOOD. <br />VERTICAL DISTANCE OF NOT MORE THAN 48" SHALL BE <br />MAINTAINED BETWEEN THE BOTTOM OF THE HOOD AND <br />THE LOWEST COOKING SURFACE. <br />INSIDE EDGE OF HOOD SHALL OVERHANG OR EXTEND A <br />HORIZONTAL DISTANCE OF NOT LESS THAN 6" BEYOND <br />THE EDGE OF THE COOKING SURFACE ON BOTH SIDES. <br />MINIMUM DUCT SLOPE 2% TOWARDS HOOD OR OTHER <br />APPROVED GREASE ENTRAINMENT DEVICES. <br />PROVIDE 430 STAINLESS STEEL AS BACKSPLASH <br />SEALED TO COVER THE GAP BETWEEN THE HOOD AND <br />THE WALL. <br />GENERAL NOTESREFERENCE NOTES: <br />1 <br />2 <br />3 <br />4 <br />5 <br />6 <br />36" CHARBROILERFRYER X3 108" GRIDDLE 12" RANGE <br />2 SCALE: 3/4" = 1'-0" <br />KITCHEN HOOD 1&2 FRONT ELEVATION VIEW <br />KITCHEN HOOD STATIC PRESSURE DROP <br />CALCULATION <br />MAIN EXHAUST DUCT = 22"Ø <br />AIR QUANTITY = 5600 CFM <br />AIR VELOCITY = 2122 FPM <br />HOOD 1 EXHAUST DUCT = 18"Ø <br />AIR QUANTITY = 3575 CFM <br />AIR VELOCITY = 2023 FPM <br />HOOD 2 EXHAUST DUCT = 18"Ø <br />AIR QUANTITY = 2025 CFM <br />AIR VELOCITY = 1146 FPM <br />FRICTION DROP USING HOOD 1 VALUE <br />= 0.306 in WG / 100' <br />LENGTH OF DUCT = 24' + 75' (EQUIV <br />LENGTH FITTINGS) <br />DUCT PRESSURE = 99' X 0.306 in WG / 100' <br />FRICTION DROP = 0.302 in WG <br />E. S. P. = DUCT S.P. + HOOD 1 S.P. <br /> = 0.302 in WG + 1.328 in WG <br /> = 1.630 in WG + 20%(SAFETY <br />FACTOR) <br /> = 1.956in WG < 2.5 in WG <br />TOTAL SYSTEM FRICTION LOSS IS LESS <br />THAN 2.5 in WG OF FAN. <br />4 <br />6" <br />4 <br />3 <br />4 <br />1 5 <br />22"Ø <br />5600 CFM <br />2122 FPM <br />FLOOR <br />CEILING2 <br />6 <br />HOOD-1 HOOD-2 <br />1 5 <br />18"Ø <br />3575 CFM <br />2023 FPM <br />1 5 <br />18"Ø <br />2025 CFM <br />1146 FPM <br />HOOD-2HOOD-1 <br />1 <br />1430 E Edinger Ave <br />3/27/2025