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FD <br />FOOD PREP/DISH WASH <br />WAITING AREA16 <br />1717a <br />15 <br />ORDER <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 3 <br />ELEVATION <br />M-206 <br />A.THE SURFACE OF THE GREASE DUCT SHALL BE <br />CONTINUOUSLY COVERED ON ALL SIDES, FROM THE <br />POINT OF CONNECTION AT THE HOOD, AND EXTEND <br />THE FIELD APPLIED OR FACTORY BUILT ENCLOSURE <br />THROUGH THE CEILING, WALL OR FLOOR TO THE <br />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 <br />IN 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 <br />SEALED PER THE MANUFACTURER'S <br />RECOMMENDATIONS. <br />D.ALL INSTALLATIONS SHALL BE COMPLETELY <br />ACCESSIBLE FOR VISUAL INSPECTION. <br />E.AT THE TIME OF INSPECTION, THE FIELD APPLIED OR <br />FACTORY BUILT GREASE DUCT ENCLOSURE <br />INSTALLATION INSTRUCTIONS SHALL BE MADE <br />AVAILABLE AT THE JOB SITE. <br />F.LISTED GREASE HOOD ASSEMBLIES SHALL BE <br />INSTALLED IN ACCORDANCE WITH THE TERMS OF <br />THEIR LISTING AND THE MANUFACTURER'S <br />INSTALLATION INSTRUCTIONS. <br />G.FIRE DEPARTMENT APPROVAL SHALL BE REQUIRED ON <br />FIRE PROTECTION SYSTEM FOR GREASE HOODS AND <br />DUCTS AS REQUIRED BY SECTION 513 OF THE <br />CALIFORNIA MECHANICAL CODE AND AS REQUIRED BY <br />THE FIRE CODE. <br />H.ALL FIRE EXTINGUISHING SYSTEMS SHALL BE <br />INTERCONNECTED TO THE FUEL OR CURRENT SUPPLY <br />SO THAT THE FUEL OR CURRENT IS AUTOMATICALLY <br />SHUT OFF TO ALL EQUIPMENT UNDER THE HOOD <br />WHEN THE SYSTEM IS ACTIVATED. <br />I.OWNER OF ESTABLISHMENT SHALL BE RESPONSIBLE <br />FOR CLEANLINESS,MAINTENANCE, AND INSPECTION <br />OF KITCHEN EXHAUST SYSTEM, FIRE PROTECTION, <br />AND COOKING EQUIPMENT. <br />J.A DRAWING OF THE EXHAUST SYSTEM(S) <br />INSTALLATION ALONG WITH A COPY OF OPERATING <br />INSTRUCTIONS FOR SUBASSEMBLIES AND <br />COMPONENTS USED IN THE EXHAUST SYSTEM(S), <br />INCLUDING ELECTRICAL SCHEMATICS, SHALL BE <br />AVAILABLE ON THE PREMISES. <br />K.ALL SEAMS, JOINTS, AND PENETRATIONS OF THE <br />HOOD ENCLOSURE THAT DIRECT AND CAPTURE <br />GREASE-LADEN VAPORS AND EXHAUST GASES <br />SHALLHAVE A LIQUID TIGHT CONTINUOUS EXTERNAL <br />WELD TO THE LOWER OUTMOST PERIMETER OF THE <br />HOOD. <br />L.PRIOR TO THE USE OR CONCEALMENT OF A PORTION <br />OF A GREASE DUCT SYSTEM, A LEAKAGE TEST SHALL <br />BE PERFORMED TO DETERMINE THAT ALL WELDED <br />JOINTS AND SEAMS ARE LIQUID TIGHT. <br />M.PERFORMANCE, CAPTURE AND CONTAINMENT TESTS <br />SHALL BE PERFORMED UPON INSTALLATION BEFORE <br />FINAL. TEST DATA AND PERFORMANCE TEST RESULTS <br />SHALL BE DISPLAYED AND BE AVAILABLE UPON <br />REQUEST. <br />N.HOOD EXHAUST FAN SHALL CONTINUE TO OPERATE <br />AFTER THE EXTINGUISHING SYSTEM HAS BEEN <br />ACTIVATED, UNLESS FAN SHUTDOWN IS REQUIRED BY <br />A LISTED COMPONENT OF THE VENTILATION SYSTEM. <br />O.TYPE I HOODS SHALL BEAR A LABEL INDICATING THE <br />EXHAUST FLOW RATE IN CUBIC FEET PER MINUTE PER <br />LINEAL FOOT. <br />P.LICENSED AIRFLOW CONTRACTOR SHALL PROVIDE <br />GREASE EXHAUST SYSTEM AIR BALANCE REPORT TO <br />INSPECTOR PRIOR TO FINAL. <br />Q.VERIFY ACTUAL LOCATION OF ALL EXISTING <br />EQUIPMENT, DUCTWORK, DIFFUSERS & CLEANOUT. <br />1 SCALE: 1" = 1'-0" <br />KITCHEN HOOD 3 PLAN VIEW <br />LISTED "CAPTIVEAIRE DW -2R" 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" RANGE WITH OVEN <br />2 SCALE: 1" = 1'-0" <br />KITCHEN HOOD FRONT ELEVATION VIEW <br />KITCHEN HOOD STATIC PRESSURE DROP <br />CALCULATION <br />EXHAUST DUCT = 12"Ø <br />AIR QUANTITY = 1000 CFM <br />AIR VELOCITY = 1273 CFM <br />FRICTION DROP USING HOOD 1 VALUE <br />= 0.207 in WG / 100' <br />LENGTH OF DUCT = 15' + 25' (EQUIV LENGTH <br />FITTINGS) <br />DUCT PRESSURE = 40 X 0.207 in. WG/100' <br />FRICTION DROP = 0.0828 in WG <br />E. S. P. = DUCT S.P. + HOOD 3 S.P. <br /> = 0.0828 in WG + 0.498 in WG <br /> = 0.5808 in WG + 20%(SAFETY FACTOR) <br /> = 0.6960 in WG < 1.25 in WG <br />TOTAL SYSTEM FRICTION LOSS IS LESS THAN 1.25 in <br />WG OF FAN. <br />4 <br />1 5 <br />12"Ø <br />1000 CFM <br />1273 FPM <br />FLOOR <br />CEILING <br />HOOD-3 <br />2 <br />3 <br />17" <br />6 <br />4 <br />6 <br />1430 E Edinger Ave <br />3/27/2025