HomeMy WebLinkAboutPlan Review Building 1992-2-18
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City of Springfield
225 N. 5th Street, springfield, Oregon
Building Safety Division
(503) 726-3759
P LAN
'R E V I E W
COM MEN T S
DATE: 2/18/92
CITY JOB NO.9l1184
PROJECT: DENNY'S RESTAURANT - Commercial Hood
LOCATED AT: 987 Kruse way
APPLICANT:. Custom Metal Fab
plans submitted for the proposed construction at the above project
address have been reviewed for conformance with the City of Springfield
'building safety codes. .The following list of items require correction,
clarification or additional detailing before they can be approved:
1. The type I.hood serving the deep fat fryers requires a minimum
air volume of 4800cfm when calculated by the required air volume
formula for high-temperature appliances in Sec. 2003 (g) of the state
Mechanical Specialty Code. The fan capacity for this section of hood
shall meet or exceed this minimum air volume requirement.
(SMSC 2003 (g) 2,)
2. The protective shaft for the grease duct above the ceiling shall
be constructed with materials required for one-hour fire-resistive
construction,'which includes 5\8" gypsum board on each side of a 2x4
framed enclosure. The grease duct shall not be closer than 3" nor
farther than 12" from the' shaft framing at any location.
(SMSC 2002 (d) & (h))
3. A hood performance test of the exhaust system will be required
prior to final approval of the system to verify proper operation and
rate of air flow at the cooking surfaces in accordance with Sec, 2003
(k) of the State Mechanical Specialty Code. The permitee shall
furnish the necessary test equipment and devices required to perform
the tests, Coordinate this requirement with the City Mechanical
Inspector prior to testing. (SMSC 2003 (k))
4. Submit drawings of the hood extinguishing system(s) to the City
Deputy Fire Marshal for approval prior to delivery of the
extinguishing equipment to the job site.
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5. Compensating hoods shall extract at least twenty percent of their
required exhaust air flow from the kitchen area. The size of the
compensating air fans for the hoods shall be adjusted to comply with
this requirement. (SMSC 2003 (i))
Adequate make-up air from the kitchen area to comply with the above
requirement shall be demonstrated to the satisfaction of the City
'Mechanical Inspector.
ISSUANCE OR GRANTING OF A 'PERMIT OR APPROVAL OF PLANS, SPECIFICATIONS AND
OTHER DATA SHALL NOT BE CONSTRUED TO BE A PERMIT FOR, OR AN APPROVAL OF,
ANY VIOLATION OF ANY OF THE BUILDING SAFETY CODES OR OF ANY OTHER
ORDINANCE OF THE CITY OF SPRINGFIELD,
ANY CHANGES OR ALTERATIONS made after the date of this review must be
approved by the Building Official.
PLANS REVIEWED BY:
Name ~^' AA~ec:;
Signature
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10' 0' MINIMUM FROM AD.JACE~T . .
BUilDING PROPERTY LINE OR AIR
INTAKE. (MAY BE REDUCED TO T
5' O'IFDIRECTEDAWAYFROM
SUCH lOCATIONS) .
SEC.2oo2ij) '24" MIN
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SCHEMATIC DIAGRA
NOT USE FOR CONSTRUCTIO
_ BOTTOM HORIZONTAL
DISCHARGE FAN.
MIN. VELOCITY 1500 FPM; MAX 2500 FPM
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_ FOR TYPE I HOOD:
. DUCT GAGE NO. 16 MSG STEEL OR
\ NO',1SMSG STAINLESS STEEL
""!If' FOR TYPE 11:
XI SEE TABLES NOS. 1a-A AND 1a-B
j
PROVIDE lB'
BETWEEI'l HOOD
AND
UNPROTECTED
COMBUSTIBLES
OR 3" MINIMUM
FROM
PROTECTED
COMBUSTIBLES
_ ' r DUCTS SERVING TYPE I HOODS
ONLY,
VENTILATED DUCT ENClOSURE-
3" MIN., 12' MAX.
'/5EAl WITH METAl-;SEC. 2002 (d)
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APPROVED FILTER
OR LISTED
GREASE EXTRACTOR
'FLASH SOLID AT
CEILING & WAll
IF lESS THAN 12"
SEC. 2003 (d)
GREASE-\...........J
~UTTERS
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TYPE I HOOD: KITCHEN GREASE HOOD
GAlV. STEEL-NO. 22 MSG
STAINLESS STEEL-.030'
COPPER-24 OZ. PER FT.'
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TYPE II HOOD: GENERAL KITCHEN HOOD 4' MAX.-SEC. 2003 (I)
GAlV. STEEL-NO:24 MSG 6"
STAINLESS STEEL-.030' MIN.
COPPER-24 OZ. PER FT.2 OVERHANG
. SEC. 2003 (fl"
COOKING SURFACE :
1-:':--= --=-.--- --= ~ - --~...:-- ---J
_ ~ AIR CAPACITY OF CANOPY HOODS GOVERNED BY COOKING EQUIPMENT SEE SECTION 2003 (9).
Figure 2003-2
SEE TABLE NO,
2O-A
FOR
MINIMUM
HEIGHTS
Figure 2003-2
Related Code Sections: 2002, 2003.
Either canopy- or noncanopy-type hoods may be used to capture grease emitted during food
preparation. Whenever the intended purpose is capture of grease, the hood is designated a Typc I
hood. A large portion of Chapter 20's requirements apply to this type of hood and, if enforced, will
eliminate the causes of numerous fires which have occurred in kitchen grease hoods. Such fircs arc
intense, smokey and difficult to control because they often occur in the duct serving the grease hood.
Section 2004 (b) requires an approved fire-extinguishing system for tlie duct.
The minimum volume of air for either a canopy or anoncanopy hood assures that the vapors and
smoke will be cllptured.
Section 2003 (g) providcs a series of equations for calculating the rcquiredairflow quantity, Q.
based on the heat release potential of the planned equipment. The formula and alternate will
ordinarily indicate different values for Q. It would be coincidence if both provided the same valuc of
Q. The introductory scntence indicates that the smallcr value should be sclcctcd.
127
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