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HomeMy WebLinkAboutPlan Review Building 1992-2-18 (,~ ~ ~ m9 . . 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. ,. p ~ ~ . . 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 /A~/lrLQ , ~ . ~ " 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 '" "f~ SCHEMATIC DIAGRA NOT USE FOR CONSTRUCTIO _ BOTTOM HORIZONTAL DISCHARGE FAN. MIN. VELOCITY 1500 FPM; MAX 2500 FPM ..J _ 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) ) ..-"~. APPROVED FILTER OR LISTED GREASE EXTRACTOR 'FLASH SOLID AT CEILING & WAll IF lESS THAN 12" SEC. 2003 (d) GREASE-\...........J ~UTTERS ',.-J~ TYPE I HOOD: KITCHEN GREASE HOOD GAlV. STEEL-NO. 22 MSG STAINLESS STEEL-.030' COPPER-24 OZ. PER FT.' '-- 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 ~ 11 ..;~ .-. - ~ . 1 ~_Yd//>>r --- ---- _-I . cp =- '!a12.A = /M(2r;,.)h == ?~OZL--- .1 ....- - -- - . ----_. ------ : @ . Q=laL,f = /tlfl(lz"..o . - _ 111!~tJ(JJ~fr~ -fiit. -kC/-,-{;y- ==',!bO-j2) - /ClLJ_(/(P-x...5,S') ~-_ :::;.S~ cL:'-~ _~CL_____ - -.=--- g~~-- - . - -t;i}-G-~-. ~(L2-l5..~) - -~ F .:.')Q.- - ---+----SZJ~ --.-- _u u?:,__ /'J ;:;::- l~l = S-C;/"/2..}/"7 r- J /Tkl_~ or- ~: \_~___~_(-.J_'_~____ =- . j-~7~-~~t