H. Exhaust outlet location (506.3.13, 506.4.2, 506.5.3) Type I Type II Commercial Hood application shall include exhaust , , hood, and Min. Req. Proposed Min. Req. Proposed make-up air system in one permit application. Distance from same or adjacent building 10 ft. ft.. 10 ft. ft. Distance above adjoining grade 10 ft. ft.. 10 ft. ft. References: Distance from property line 10 ft. ft.. 10 ft. ft. 1) Seattle Mechanical Code 2012 4) Seattle Fire Code 2012 Distance from windows and doors 10 ft. ft.. 3 ft. ft. 2) Director's Rule 6-2005 5) Seattle Commercial Energy Code 2012 Commercial application shall include exhaust fan, duct, hood, pollu- F. Hood size location and capacity (SMC 507.4, SCM 507.5) H. Exhaust outlet location (SMC 506.3.13, SMC 506.4.2, SMC 506.5.3 through SMC 506.5.5) ft.. ft. 3) Seattle Building Code 2012 tion control unit (if any), and make-up air system in one permit application. 1. Canopy hoods are hoods that extend a minimum of 6” beyond the cooking surface. Distance from mechanical air intake 10 ft. 10 ft. Type of hood proposed: Canopy Non-canopy Type I Type II Distance of duct above adjoining grade at alley 16 ft. ft.. 16 ft. ft. References: Distance between lip of hood and cooking surface: ft. 4 ft. maximum allowed Min. Req. Proposed Min. Req. Proposed This worksheet must be submitted with commercial kitchen range hood permit applications. 1. Seattle Mechanical Code (SMC) 2015 5. Seattle Fire Code (SFC) 2015 Exhaust outlet shall terminate above roof 40 in. in. 30 in. in. Proposed distance for Canopy hood: ft. 3 ft. maximum allowed Distance from same or adjacent building 10 ft. ft. 10 ft. ft. It explains and organizes information needed by the Department of Planning and Development 2. Director's Rule (DR) 8-2014 6. Seattle Fuel Gas Code (SFGC) 2015 Upblast fan: Ductwork shall extend above roof 18 in. in. N/A 3. Seattle Energy Code (SEC) 2015 7. National Fire Protection Association (NFPA) Proposed distance for Non-Canopy hood: Distance above adjoining grade 10 ft. ft. 10 ft. ft. (DPD) to efficiently review plans and issue permits. DPD will use it to verify code compliance. 4. Seattle Building Code (SBC) 2015 Standard 96-14 For non-canopy hood, setback will not be less than, or equal to, 1 foot. Distance from property line 10 ft. ft. 10 ft. ft. Cleaning equip. per Exhaust outlet terminate at exterior wall DR 8-2014 or Current 30 in. in. 2. State highest appliance duty rating placed under the hood. (See table below.) Distance from windows and doors 10 ft. ft. 3 ft. ft. H. Exhaust outlet location (506.3.13, 506.4.2, 506.5.3) This worksheet must be submitted with commercial kitchen range hood permit applications. Cooking appliance duty rating: ; Required exhaust flow rate: CFM/Linear ft. Distance from mechanical air intake 10 ft. ft. 10 ft. ft. D.R. whichever is latest A. All new cooking appliance and new shall be Energy Star Yes No I. Makeup air (508.1, SCEC C403.2.4.4) Type I Type II labeled per SCEC C403.8Commercial Kitchen Hood application shall include exhaust fan, duct, hood, and It explains and organizes information needed by the Seattle Department of Construction and Inspec- a. Proposed listed hood Make and Model number: Distance from duct above adjoining grade at alley 16 ft. ft. 16 ft. ft. CFM. 1. Applicant shall provide makeup air not less than 90% of the exhaust. Min. Req. Proposed Min. Req. Proposed make-up air system in one permit application. tions (SDCI) to efficiently review plans and issue permits. SDCI will use it to verify code compliance. b. Proposed listed hood Exhaust rating: CFM Exhaust outlet shall terminate above roof 40 in. in. 30 in. in. c. Proposed unlisted hood: Quantity of air = linear ft. of hood X CFM/ft. (from table below) 2. Makeup air system shall be electrically interlocked withDistance the exhaust from same system, or adjacent such building that the makeup10 airft. system ft.. 10 ft. B. Established ft. use and history of building Yes No Ductwork shall extend above roof 18 in. in. N/A N/A will operate when the exhaust system is in operation. Is it an existing restaurant, food processing area or food service area: ft. X CFM/ft = CFM Distance above adjoining grade 10 ft. ft.. 10 ft. ft. References: Exhaust outlet terminate at exterior wall See note 1. 30 in. in. 3. Makeup air shall be provided by a mechanical or gravity means of sufficient capacity. Windows and door Distance from property line 10 ft. ft.. 10 ft. ft. 1) Seattle Mechanical Code 2012 4) Seattle Fire Code 2012 A. Energy Star appliances: Are any appliances being installed in this commercial kitchen, Yes No 3. Total kitchen hood(s) exhaust flow rate: CFM openings shall not be used for the purpose of providing makeup air. Motorized required at openings. ft.. If no, ft. provide construction 2)or Director'schange Ruleof use 6-2005 permit number: 5) Seattle Commercial Energy Code 2012 such as: fryers, hot food holding cabinets, steam , and , per SEC C403.9? UL listed hoods are required if total hood exhaust flow rate is over 2,000 CFM. (C403.2.7.1) Note 1. DR 8-2014 or current DR, whichever is latest. Distance from windows and doors 10 ft. 3 ft. 4. The temperature differential between makeup air and the air in the conditioned space shall not exceed 10oF if 3) Seattle Building Code 2012 If yes, Energy Star label is required. Distance from mechanical air intake 10 ft. ft.. 10 ft. C. Location ft. of exterior ductwork and mechanical equipment the amount of makeup air supply exceeds 2,500 cfm per space. Rated Hood Capacity CFM/linear ft. for type of cooking appliance Duty ft.. 16 ft. ft. B. Established use and history of building Distance of duct above adjoining grade at alley 16 ft. 1. Is ductwork or mechanical This equipment worksheet located must outside be submitted of building with other commercial than roof kitchen top? range hoodYes permit applications.No Is this an existing restaurant, food processing area, or food service area: Yes No Total kitchen hood exhaust flow rate Total kitchen hood maximum exhaust Heater model# Input BTUExhaust outlet shall terminate aboveOutput roof BTU 40 in. in. 30 in. in. 2. Applicant shall provide plan It explains and elevation and organizes views showinginformation ductwork, needed ductby the enclosure, Department hood, of Planning cooking and surface Development air Type of Hood 2,000 CFM or less and unlisted flow rate over 2,000 and listed Upblast fan: Ductwork shall extend above roof 18 in. in. N/A I. Makeup air (SMC 508.1, SEC C403.2.7.1) Heater CFM AFUE (DPD) to efficiently review plans and issue permits. DPD will use it to verify code compliance. Per SMC Section 507.5* Per SEC Table C403.2.7.1* supply, exhaust system, and equipment support including structural detail (See attached examples 1, 2, and 3). If no, provide change of use, SDCI permit application number: 1. Makeup air shall not be less than 90% of the exhaust: CFM. Cleaning equip. per FAN Exhaust outlet terminate at exteriorMOTORIZED wall DAMPERDR 8-2014 or Current 30 in. D. Type in. of Hood Light Medium Heavy Extra Light Medium Heavy Extra 2. The temperature differential between makeup air and the air in the condition space shall not exceedo 10 F, whne C. Location of exterior ductwork and mechanical equipment D.R. whichever is latest A. All new cooking appliance and new dishwasher shall be Energy Star Yes No Heavy Heavy the amount of makeup air supply exceeds 2,500 cfm per space. I. Makeup air (508.1, SCEC C403.2.4.4) 1. For grease and smoke removal: labeled per SCEC C403.8 1. Is ductwork or mechanical equipment located outside of the building other than on the roof top? o CFM. Yes No Backshelf/pass-over 250 300 400 N/A 210 210 280 N/A Minimum required Btu/h output: 1.08 X CFM X (58-24) F = Bru/h. Make and model H.P. 1. ApplicantRecommended shall provide makeup air velocity, air not less500 thanfpm 90% of the exhaust. (Example: , charbroilers, grill, roasting larger than 6 KW and 2. Provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air Makeup air heater capacity: Input Btu/hr, Output Btu/hr 2. Makeup air system shall be electrically interlocked with the exhaust system, such that the makeup air system all solid-fuel appliances.B. Established use and history of building Type I YesQuantityNo Double island canopy 250 300 400 550 175 210 280 385 will operate when the exhaust system is in operation. Is it an existing restaurant, food processing area or food service area: supply, exhaust system, and equipment support including detail (see examples). 3. Total kitchen hood systems with an exhaust flow rate greater then 2,000 CFM shall comply with one of the Static pressure 2. For steam, vapor, heat or odor removal: Eyebrow 250 250 N/A N/A 175 175 N/A N/A in. at CFM 3. Makeup air shall be provided by a mechanical or gravity means of sufficient capacity. Windows and door Quantity following: (Select an option) (Example: steamer, pastry, and pizza ) D. Type of Hood openings shall not be used for the purpose of providing makeup air. Motorized damper required at openings. If no, provide construction or change of use permit number: Quantity Single island canopy 400 500 600 700 280 350 420 490 Not less than 50% of all replacement makeup air shall be transfer air that would otherwise be exhausted. 2 cfm 2 Hood shall have a permanent, visible label identifying it as a Type II hood. Type II 1. For grease and smoke removal, Type I hood included in this permit Duct Dimension , area ft.4. TheDuct temperature area req. differential= between makeup= air and the air= in the conditionedft. space shall not exceed 10oF if Wall mounted canopy 200 300 400 550 140 210 280 385 a. Amount of transfer air: CFM. 500 fpm 500 fpm 3. Is hood for solid-fuel cookingC. Location equipment? of exterior ductwork and mechanical equipment 2. For steam, vapor, heat, or odor removal, Type II hood included in this permit The amount of air that comes from adjacent space air handlers. the amount of makeup air supply exceeds 2,500 cfm per space. * N/A - Not Allowed 3 If yes, a separate exhaust1. system Is ductwork is required. or mechanical equipment located outside of building other than roof top? YesYes NoNo b. Amount of makeup air (90% Hood exhaust air - transfer air): CFM. Air velocity cfm = ft. /M HeaterDuct Dimensionsmodel# req. = Input BTU Output BTU 3. Is hood use for solid-fuel cooking equipment? Yes No = 2. Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air i. The makeup air unit shall be sized to handle the full 90% of exhaust as required per SMC 508.1 in the area 2 If yes, a separate exhaust system is required. (SMC 507.2.2 & 506.3.5) ft. /M = fpm Heater CFM AFUE E. Type of material and gaugesupply, (SMC exhaust 506.3.1.1, system, and507.4, equipment 507.5. support 507.9) including structural detail (See attached examples 1, 2, and 3). event that the hood is in operation and the serving the adjacent space in not in operation. Eff. Damper opening X = ft.2 4. Hood shall have a permanent, visible label identifying the Type of hood. (SMC 202, 507.1) ii. The plans shall indicate a sequence of operations and interlock with hood exhaust, makeup air unit and FAN MOTORIZED DAMPER D. Type of Hood adjacent air handling equipment. Makeup air unit shall modulate down to the reduced makeup air J. Slope of duct and cleanout access (506.3.7, 506.3.8) Component Type1. Forof greaseMaterial and smoke removal:Type I HOOD Type II Hood Make and model H.P. calculated above when the adjacent air handler is in operation. 1. Horizontal duct up to 75' long Min slope 1/4 in/ft. Proposed Recommended in/ft. air velocity, 500 fpm (Example: deep fryer, charbroilers, grill, roasting ovens larger than 6 KW and E. Type of material and thickness (SMC 506.3.1.1, SMC 506.4.1, SMC 507.2.3, MSC 507.3.1) all solid-fuel appliances. Gauge Gauge Type I Quantity G. Fan motors and air velocity Demand Control Ventilation: in/ft. More than 75' long Min slope 1 in/ft.Static pressure Proposed in. at CFM 2. For steam, vapor, heat or odor removal: 1. Fan motor shall not be installed within ducts or under hood. (SMC 506.5.1.1) Not less than 75% of hood exhaust air is required to be reduced by a minimum of 50%. Number proposed (Example: steamer,Min.Req. pastry, and pizzaProposed oven) Minimum Req. Proposed Quantity Component Type of Material Type I Hood Type II Hood 2. horizontal tight-fitting cleanout doors shall be spaced not more 2 cfm 2 Hood shall have a permanent, visible label identifying it as a Type II hood. Type II Listed Heat Recovery Device: Duct Dimension , area ft. Duct area req. = = = ft. 2. Exhaust fan shall be interlocked with Type I cooking appliance and makeup air system. (SMC 507.1.1, SMC 508.1, than 20 ft. apart, located not more than 10 ft. from changes in direction that 500 fpm 500 fpm Duct and Stainless3. Is hood Steel for solid-fuel18 cooking Ga. equipment? Ga. 26 Ga. Up to 12" Diameter Ga. Thickness (Gage) Thickness (Gage) SFGC 505.1.1) Recovery of not less than 40% effectiveness on 50% of the total exhaust air flow. are greater than 45 degrees and located at grease reservoirs. Great duct vertical 3 Plenum If yes, a separate exhaust system is required. Yes No 2 Air velocity cfm = ft. /M Duct Dimensions req. = Ga. Ga. Min. Req. Proposed Min. Req. Proposed Duct size: in. X in.; Duct area = sq. in. = sq. in./144 = ft = Steel 16 Ga. 22 Ga. Up to 30" Diameter tight-fitting cleanout doors shall be provided minimum one on eacharea floor where grease ducts2 pass vertically through floors. ft. /M = fpm E. Type of material and gauge (SMC 506.3.1.1, 507.4, 507.5. 507.9) Duct and Plenum Stainless Steel 18 ______26 up to 12” Diameter ______3. Proposed air velocity in the exhaust duct (SMC 506.3.4): Eff. Damper opening X = Hoodft.2 Stainless Steel 20 Ga. Ga. 24 Ga. Ga. K. Duct enclosure (506.3.11, 506.3.12) Steel 16 ______22 up to 30” Diameter ______J. Slope of duct and cleanout access (506.3.7, 506.3.8) Steel Component 18Type Ga. of Material Ga. Type 22I HOOD Ga. Type II HoodGa. 1. Horizontal duct up to 75' long Proposed in/ft. Hood Stainless Steel 20 ______24 ______1. Ducts penetrating a ceiling, wall or floor shall be enclosed in a duct enclosure havingMin fire slope rating 1/4 per in/ft. SBC Table 601 Gauge Gauge 2 in/ft.Flashing Type of Air Velocity (FPM) CFM/Duct Area (ft ) Proposed Air Velocity from the point of penetration to the outside air. A duct may only More penetrate than 75' longexterior wallsMin slope at locations 1 in/ft. where Proposed Stainless Steel 22 Ga. Ga. Steel 18 ______22 ______Number proposed Min.Req. Proposed Minimum Req. Proposed Hood unprotected openings are permitted by Table 705.8 of2. the Grease Seattle duct horizontal Building tight-fitting Code. cleanout doors shall be spaced not more Steel 22 Ga. Ga. NOT REQUIRED Flashing Steel 22 ______22 ______than 20 ft. apart, located not more than 10 ft. from changes in direction that Duct and Stainless Steel 18 Ga. Ga. 26 Ga. Up to 12" Diameter Ga. I Required 500 to recom. 2500 / = FPM are greater than 45 degrees and located at grease reservoirs. Great duct vertical Plenum 2. For code compliance purposes, it is acceptable to assume that ducts penetrating concrete, brick or steel ceilings, Steel 16 Ga. Ga. 22 Ga. Up to 30" Diameter Ga. II Recommend 500 to 2500 / = FPM tight-fitting cleanout doors shall be provided minimum one on each floor where grease ducts pass vertically through floors. walls or floors shall require a 2-hour fire-resistive duct enclosure, and for others, it shall be 1 hour. Page 3 of 4 Hood Stainless Steel 20 Ga. Ga. 24 Ga. Page 1 of 4Ga. K. Duct enclosure (506.3.11, 506.3.12) Steel 18 Ga. Ga. 22 Ga. Ga. 1 2 3 1. Ducts penetrating a ceiling, wall or floor shall be enclosed in a duct enclosure having fire rating per SBC Table 601 Flashing from the point of penetration to the outside air. A duct may only penetrate exterior walls at locations where Stainless Steel 22 Ga. Ga. unprotected openings are permitted by Table 705.8 of the Seattle Building Code. NOT REQUIRED L. Multiple hood venting H. Exhaust outlet locationType (506.3.13, of 506.4.2,Min. 506.5.3) Fire-Resistive F. Quantity of air exhausted through the hood (507.12,Steel 507.13) 22 Ga. Ga. Fan and Motorized damper Recommended air velocity: 500 fpm 1. Proposed number of hoods vented by a single duct system: ______2. For code compliance purposes, it is acceptable to assume that ducts penetrating concrete, brick or steel ceilings, Construction Const. Of EnslosureType I Proposed Type IIProposed Material and Construciton 1. Canopy hoods are hoods that extend a minimum 6" beyond cooking surface. Fan make and model Motor H.P. 2. Multiple Type I hoods are permitted to be combined where all of the following conditions are met: walls or floors shall require a 2-hour fire-resistive duct enclosure,Commercial and for others, Kitchen it shall be 1Hood hour. applicationPage 3 of 4 shall include exhaust fan, duct, hood, and Page 1 of 4 hr. a. All interconnected hoods are located within the same story. IA, IB, IIIA, IIIB Min.2 hourReq. Proposed Min. Req. Proposed make-up air system in oneType permit of hood application. proposed: Canopy Non-canopy Static pressure Inch H2O b. All interconnected hoods are located within the same room or in adjoining rooms. hr. Distance from sameIIA, or IIB,adjacent IV, VA building 110 hour ft. ft.. 10 ft. ft. c. Interconnected ducts do not penetrate assemblies required to be fire-resistance rated. Duct size: ______in. X ______in.; Duct area = Sq. Inch= Sq. in / 144 = ft2 3. Duct penetrates Type VB roof/ceiling assembly ONLY, mayType omit of the enclosureMin. Fire-Resistive per 506.3.11.4. Distance between lip ofF. hood Quantity and of air exhausted through the hood (507.12, 507.13) d. The grease duct system does not serve solid-fuel-fired appliances. (SMC 506.3.5) Distance above adjoining grade 10 ft. ft.. 10 ft. ft. References: 4. Duct enclosures shall be separated from the duct by at leastConstruction 6 in. per 506.3.11.1Const. Of Enslosure ProposedProposed Proposed in. Material and Construcitoncooking surface: 1. Canopy hoods areProposed: hoods that extendCanopy a minimum 6" beyond cookingft. surface.Non-canopy ft. 2 3. A hood outlet shall serve not more than a 12-foot section of hood. (SMC 507.1.5) Air velocity through duct = CFM/ ft = fpm Distance from property5. Duct line enclosure shall be of 10 ft. construction ft.. and shall10 ft. be sealed around ft. the duct at the point ofhr. 1)penetration Seattle Mechanical Code 2012 4) Seattle Fire Code 2012 METAL STUD IA, IB, IIIA, IIIB 2 hour Type of hood proposed: 4 ft. maximum allowedCanopy 3 ft. maximumNon-canopy allowed 2 and vented to the exterior through a weather-protected ft.. IIA, opening. IIB, IV, VA 1ft. hour hr.2) Director's Rule 6-2005 5) Seattle Commercial Energy Code 2012 Effective damper opening: in. X in. = ft M. Additional information for Type 1 hood only: Distance from windows and doors 10 ft. 3 ft. 6. Duct enclosures shall serve only one kitchen exhaust duct.3. Duct penetrates Type VB roof/ceiling assembly ONLY, may omit the enclosure per 506.3.11.4. 2. Complete part "i" for listed hoodDistance or part between "ii" forlip ofunlisted hood and hood. 1. Grease filters shall be installed at a minimum of a 45 degree angle and Distance from mechanical air intake 10 ft. ft.. 10 ft. ft. 3) Seattle Building Code 2012 in. Air velocity through damper = CFM/ ft2 = fpm 7. Partial application of a field-applied grease duct enclosure4. Duct system enclosures shall shall not be be separated installed from for the the duct sole by at purpose least 6 in. of per 506.3.11.1 Proposed cooking surface: Proposed: Canopy ft. Non-canopy ft. equipped with drip tray and gutter beneath lower edge of filters. (SMC 507.2.8.2) Proposed: ______Degrees ft.. 5. Duct enclosure shall be of METAL ft. STUD construction and shall be sealed around the duct at the point of penetration 4 ft. maximum allowed 3 ft. maximum allowed Distance of duct above reducing adjoining clearances grade at alley to combustibles16 ft. at isolated sections andof 16grease vented ft. to duct the exterior (506.3.11.2). through a weather-protected opening. i) Listed hood. Make and model No. Listed CFM 2. Minimum distance between lowest edge of grease filters and cooking surface Exhaust outlet shall8. terminate Tight-fitting above hinged roof access door40 in. shall be providedin. at each6. Duct cleanout.30 enclosures in. Access shall serve enclosure in. only one kitchendoors exhaustshall have duct. fire-resistanceThis worksheet must be submitted with commercial2. kitchen Complete partrange "i" for hood listed hood permit or part applications. "ii" for unlisted hood. or the heating surface. (SMC Table 507.2.8) 7. Partial application of a field-applied grease duct enclosure system It explains shall not andbe installed organizes for the soleinformation purposeii) Unlisted of needed hood: by theQuality Department of air = Lineal of Planning ft. of hood and from Development X CFM from Table below rating equal to the enclosure. An approved signin. shall be placed on access door. Upblast fan: Ductwork shall extend above roof 18 in. reducing clearancesN/A to combustibles at isolated sections of grease duct (506.3.11.2). i) Listed hood. Make and model No. Listed CFM Without exposed flame shall be not less than 0.5 ft. Proposed: ft. "ACCESS PANEL. DO NOT OBSTURCT" (DPD) to efficiently review plans and issue permits. DPD will use it to verify code compliance. 8. Tight-fitting hinged access door shall be provided at each cleanout. Access enclosure doors shall have fire-resistance J. Slope of duct and cleanout access (SMC 506.3.7, SMC 506.3.8, SMC 506.3.9.2) Exposed flame and burners shall be not be less than 2 ft. Proposed: ______ft. Cleaning equip. per ii) Unlisted= hood: Quality of air =ft. Lineal ft. Xof hood from X CFM CFM/ftfrom Table below= CFM 1. Horizontal duct up to 75’ long: Min slope 1/4 in/ft. Proposed in/ft. Exhaust outlet terminateL. Multiple at exterior hood wall venting (507.15,DR 8-2014 506.3.5) or Current rating30 equalin. to the enclosure. in. An approved sign shall be placed on access door. "ACCESS PANEL. DO NOT OBSTURCT" More than 75’ long: Min slope 1 in/ft. Proposed in/ft. Exposed charcoal, charbroil shall not be less than 3.5 ft. Proposed: ______ft. D.R. whichever is latest A. All new cooking appliance and new dishwasher shall be Energy Star = Yes No CFM/ft CFM 1. Number of hoods vented by a single duct system: Proposed:L. Multiple hood venting (507.15, 506.3.5) ft. X = Number of Proposed Cleanouts 3. Where enclosures are not required, duct systems and exhaust equipment shall have clearance to combustible I. Makeup air (508.1, SCEC C403.2.4.4) labeled per SCEC C403.8 Minimum net airflow for different types of unlisted hood. (507.13) For island hood see SMC Sec 507.13. 1. Applicant shall provide2. Multiple makeup type air I hoodsnot less are than permitted 90% of theto beexhaust. combined where1. Number all of ofthe hoods following vented byconditionsCFM. a single duct are system: met:Proposed: 2. Grease duct horizontal tight-fitting cleanout doors shall be spaced not more than 20 ft. apart, located not more construction of not less than 18” and non-combustible construction and gypsum wallboard attached to non-combus- Minimum net airflow for different types of unlisted hood. (507.13) For island hood see SMC Sec 507.13. than 10 ft. from changes in direction that are greater than 45 degrees and located at grease reservoirs. Great duct tible structures of not less than 3”. 2. Makeup air system shall be electrically interlocked with the exhaust system, such2. Multiplethat the type makeup I hoods air are system permitted to be combined where allB. of Established the following conditions use and are history met: of building Yes No will operate when the exhaust1. Allsystem interconnected is in operation. hoods are located within the same story. Is it an existing restaurant, foodIdentify processing the areacooking or food appliances service area: and circle the CFM applied. Where any combinations of cooking appliances are utilized vertical tight-fitting cleanout doors shall be provided at a minimum of one on each floor where grease ducts pass Proposed clearance: in. from Combustible Non-combustible construction 2. All interconnected hoods are located within the same1. room All interconnected or in adjoining hoods rooms. are located within the same story. under a single hood, the highestIdentify exhaust the cooking rate appliances required and by circle this thetable CFM shall applied. be used Where for any the combinations entire hood. of cooking appliances are utilized 3. Makeup air shall be provided by a mechanical or gravity means of sufficient capacity. Windows and door vertically through floors. Exception taken (SMC 506.3.6) 3. Interconnected ducts do not penetrate assemblies required2. All interconnected to be fire-resistance hoods are located rated. within the same room or in adjoining rooms. under a single hood, the highest exhaust rate required by this table shall be used for the entire hood. 4. Hood shall be installed with a clearance to combustibles of not less than 18”. openings shall not be used for the purpose of providing makeup air. Motorized damper required3. Interconnected at openings. ducts do not penetrate assemblies requiredIf no, to provide be fire-resistance construction rated. or change of use permit number: 4. The grease duct system does not serve solid-fuel-fired4. Theappliances. grease duct system does not serve solid-fuel-fired appliances. Hood Exhaust CFM TableHood Exhaust CFM Table CFM / lineal CFMft. of / linealhood ft. front of hood front K. Duct enclosures (SMC 506.3.11, SMC 506.3.12) Hood clearance from ceiling: in.; from wall: in. Exception taken (SMC 507.2.6) 4. The temperature differential between makeup air and the air in the conditioned space shall not exceed 10oF if C. Location of exterior ductwork and mechanical equipment 1. Ducts penetrating a ceiling, wall, or floor shall be enclosed in a duct enclosure having a fire rating per SBC Table 601 5. Type 1 hoods or portions thereof penetrating a ceiling, wall, or furred space shall comply with Section SMC 507.2.7. the amount of makeup3. A hoodair supply outlet exceeds shall serve 2,500 notcfm moreper space. than a 12-foot section3. A of hood hood. outlet shall serve not more than a 12-foot section of hood. Canopy or Non-CanopyCanopy or Non-Canopy Hood Hood Field-applied grease duct enclosure systems, as addressed in Section SMC 506.3.11.2, shall not be utilized to satisfy M. Additional information for Type 1 hood only (507): 1. Is ductwork or mechanical equipment located outside of building1. Extraother heavy-duty than roof cookingtop? appliances (non-canopy hood not allowed) from the point of penetration to the outside air. A duct may only penetrate exterior walls at locations where unpro- M. Additional information for Type 1 hood only (507): 1. Extra heavy-duty cooking appliances (non-canopy hood notYes allowed)No tected openings are permitted by Table 705.8 of the Seattle Building Code. the requirements of this section. Heater model# Input BTU Output BTU Type I hood e.g. All solid-fuel including solid-fuel pizza oven. 550 1. Grease filters shall be installed at minimum 45 degree angle2. and Applicant shall provide plan and elevation views showing ductwork, duct enclosure, hood, cooking surface air 550 6. All joints and seams shall be made with continuous liquid-tight weld or braze made on the external surface of the Type I hood e.g. All solid-fuel2. Heavy-duty including cooking solid-fuel appliances pizza oven. 2. For code compliance purposes, it is acceptable to assume that ducts penetrating concrete, brick, or steel ceilings, Heater CFM 1. Grease filters shall beAFUE installed at minimum 45 degree angle Equipped and with drip tray and gutter beneath lower edge of filters. (507.11.2) Proposed: Degrees duct system. (SMC 506.3.2) supply, exhaust system, and equipment2. Heavy-duty support including cooking structural appliances Typedetail I hood(See e.g. attached wok, broiler examples (gas or 1, electric), 2, and gas 3). burner range. 400 walls, or floors shall require a 2-hour fire-resistive duct enclosure, and for others, it shall be 1 hour. Equipped with drip tray and gutter beneath lower edge2. of Distance filters. between(507.11.2) lowest edgeProposed: of grease filters and cooking surfaceDegrees of: 7. Vibration insulation connector may be used, provided it consists of noncombustible packing in a metal sleeve joint. FAN MOTORIZED DAMPER D. Type of Hood Type I hood e.g. wok, broiler3. Medium-duty (gas or electric), cooking appliancesgas burner range. 400 300 2. Distance between lowest edge of grease filters and cooking Grill, surfacefryer, exposed of: flame shall be not less than 2 ft. Proposed: ft. Type I hood e.g. deep fryer, Top range (electric or gas), skillet. Type of Min. Fire-Resistive Const. Proposed Enclosure (SMC 506.3.2.4) 1. For grease and smoke removal:3. Medium-duty cooking appliances 300 8. Exhaust fans used for discharging grease exhaust shall be positioned so that the discharge will not impinge on the Make and model H.P. Recommended air velocity, Exposed 500 charcoal, fpm charbroil shall be not less than 3 1/2 ft. (507.11) (Example: deepProposed: fryer, charbroilers, grill,ft. roasting ovens larger4. than Light-duty 6 KW cookingand appliances 200 Construction of Enclosure Rating Materials and Construction Grill, fryer, exposed flame shall be not less than 2 ft. Proposed: ft. Type I hood e.g. deep fryer, TypeTop IIrange hood e.g. (electric pizza oven or gas),(electric skillet. or gas), solid Quantityfuel (see #1). roof. The fan shall be provided with an adequate drain opening at the lowest point to permit drainage of grease to a 3. Type I hood and duct shall have clearances from combustible construction all solid-fuel of: appliances.Proposed: in. Type I Exposed charcoal, charbroil shall be not less than 3 1/2 ft. (507.11) 4. Light-duty cooking appliances 200 IA, IB, IIIA, IIIB 2 hour hr. suitable collection device. (SMC 506.5.2) Static pressure in. at CFM GWB on metal stud (minimumProposed: 3" clearance required) (506.3.6,2.ft. For507.9) steam, vapor, heat or odor removal: 9. Fire Suppression System shall be per the Seattle Fire Code (SMC 509.1). The Fire Department phone number is (206) GWB on wood stud (minimum 18" clearance required) (Example: steamer,PROTECTED pastry, and pizza Type oven) II hood e.g. pizza ovenG. Exhaust (electric duct or system gas), (506.3.4) solid fuel (see #1). IIA, IIB, IV, VA 1 hour hr. 3. Type I hood and duct shall have clearances from combustible construction of: Proposed: in. Quantity 386-1450. 2 cfm UNPROTECTED2 HoodWith 1-hourshall have Fire-Rated a permanent, Material visibleand Metal label Stud identifying it as a Type II hood. Type II Duct Dimension GWB on, areametal stud (minimum ft. 3" Ductclearance area req. required)= (506.3.6,= 507.9) = ft. 1. Applicant shall provide the specified air velocity in exhaust duct. 10. All grease ducts shall be tested to ensure welding and brazed joints are liquid tight. (SMC 506.3.2.5) 500 fpm 500 fpm 3. Is hood for solid-fuelConstruction cooking equipment? 3. Duct that penetrates only a non-fire-resistance rated roof/ceiling assembly may omit the enclosure per SMC 506.3.11 GWB on wood stud (minimum 18" clearance required) 11. Performance test certificate of the hood system shall be provided to the owner before the final approval. Test shall 3 PROTECTED If yes, a separate exhaust systemG. Exhaust is required. duct system (506.3.4) Yes No 2 Exception 1. Air velocity cfm = ft. /M Duct Dimensions req. =Hood Min. Req. 18 in. Proposed in. Min. req. 3 in. Proposed in. 2. Duct Size in. X in., duct area = in. x in. = ft verify proper operation, the rate of exhaust, makeup air, capture, and containment performance of the exhaust at = UNPROTECTED With 1-hour Fire-Rated Material and Metal Stud 4. Duct enclosures shall be separated from the duct by at least 6 in. per SMC 506.3.11.1. Proposed ______in. area 2 1. Applicant shall provide the specified air velocity in exhaust duct. 144 normal operation conditions. (SMC 507.6) ft. /M = Duct Min. Req. 18 in. Proposed Construction in. E. Min. Type req. of 3 materialin. Proposed and gauge (SMC 506.3.1.1, in.507.4, 507.5. 507.9) Duct enclosure shall be of metal stud construction and shall be sealed with flashing around the duct at the point of fpm = 2 Eff. Damper opening X ft. Type of Hood Air Velocity (FPM) CFM/Duct Area(FT2) Proposed Air Velocity penetration and vented to the exterior through a weather-protected opening. 2 J. in. in. in., wall in. in. in., duct area = ft Flashing provided: Yes No (NFPA 96, 7.7.1.3) Slope of duct and Hoodcleanout Min. access Req. 18(506.3.7, in. Proposed 506.3.8) 4. FlashingMin. provided req. 3 in. ProposedYes No Distance from ceiling Component Type of2. Material Duct Size Type I HOOD X Type II Hood in. x in. = in/ft. = 5. Duct enclosures shall serve only one kitchen exhaust duct. 1. Horizontal duct up to 75' long Min slope 1/4 in/ft. Proposed Type I hoods or portions thereof penetrating a ceiling, wall or furred space shall comply with Section 506.3.11. 1. I Req. 500 to recom. 2500 / 144 FPM Duct Min. Req. 18 in. Proposed in. Min. req. 3 in. Proposed in/ft. in. Gauge Gauge 6. Partial application of a field-applied grease duct enclosure system shall not be installed for the sole purpose of reduc- More than 75' long Min slope 1 in/ft. Proposed Field-applied grease duct enclosure systems, as addressed in Section 506.3.11.2, shall not be utilized to satisfy the requirements of this section (507.10). 2 = Number proposed Type of HoodMin.Req. Air ProposedVelocity (FPM) II Recom. Minimum 500 toCFM/Duct Req. 2500 Area(FTProposed) / Proposed Air Velocity FPM ing clearances to combustibles at isolated sections of grease duct (SMC 506.3.11.2). 2. Grease duct horizontal tight-fitting cleanout doors shall be spaced not more 5. All joints and seams shall be made with continuous liquid-tight weld or braze made on the external surface of 7. Tight-fitting hinged access door shall be provided at each cleanout. Access enclosure doors shall have fire-resistance Duct and than 20 ft. apart,4. located Flashing not providedmore than 10 ft. from changes in directionDistance that from ceiling duct system. Vibration insulation in., connector wall may be used provided it consists in. of noncombustibleStainless packing Steel in a metal18 Ga. 2.Ga. Static pressure26 Ga. loss Up to 12" Diameter Ga. Yes No Plenum rating equal to the enclosure. An approved shall be placed on the access door: “ACCESS PANEL. DO NOT OBSTRUCT” are greater than 45 degrees and located at grease reservoirs. Great duct vertical sleeve joint. (506.3.2, 507.7) duct in. + grease filters/extractor in. + other in. = Total In. of H O Steel 16 Ga. Ga. 22 Ga. Up to 30" Diameter Ga. = 2 (SMC 506.3.12) tight-fitting cleanout Type doors I hoods shall be or provided portions minimum thereof onepenetrating on each floor a ceiling, where grease 6.wall Exhaust or ducts furred fans pass used space vertically for dischargingshall through comply grease floo withrs. exhaust Section shall 506.3.11.be positioned so that the discharge will not impinge1. I on the Req. 500 to recom. 2500 / FPM Field-applied grease duct enclosure systems, as addressed roof. in The Section fan shall 506.3.11.2, be provided with shall an adequatenot be utilizeddrain opening to at the lowestHood point to permit drainage of grease to 3. Fan and Motor shall be of sufficient capacity to provide the required air movement. Fan motor shall not be installed Stainless Steel 20 Ga. Ga. within ducts24 Ga. or under hood. Ga. K. Duct enclosure (506.3.11, satisfy 506.3.12) the requirements of this section (507.10). a suitable collection device. (506.5.2) = 7. Fire Suppression System. Fire Suppression System shall be per Seattle Fire Code. PortableSteel fire extinguisher II shall 18 Recom. Ga. 500 to Ga.2500 Fan make 22 andGa. model / Ga. HP FPM 1. Ducts penetrating5. All a ceiling,joints and wall seamsor floor shall bebe enclosed made with in a continuous duct enclosure liquid-tight having also be fire providedweld rating or perbrazeper Seattle SBC made TableFire Code.on 601 the Fire external Department surface phone of number 206-386-1450. (509.1) Flashing Ga. Static pressure in. at CFM. from the point of penetrationduct system. to the Vibration outside insulationair. A duct connectormay only penetrate may be exteriorused8. Performance provided walls at locationstestit consists certificate where of of noncombustiblethe hood system shall packing be provided in a to metal owner before final approval.Stainless 2.Test StaticSteel shall verifypressure 22 Ga. loss 4. Exhaust fan shall be interlocked with Type I cooking appliances and makeup air system. (507.2.1.1, 508.1) unprotected openings sleeve are joint. permitted (506.3.2, by Table 507.7) 705.8 of the Seattle Building Code. proper operation, the rate of exhaust, makeup air, capture, and containment performance Steelof the exhaustduct at 22 Ga. in. + greaseGa. filters/extractorNOT REQUIRED in. + other in. = Total In. of H O 6. Exhaust fans used for discharging grease exhaust shall benormal positioned operating soconditions. that the (507.16). discharge All grease will not duct impinge shall be tested on the to ensure welding and brazed joints 2 2. For code compliance purposes, it is acceptable to assume that ducts penetrating are concrete, liquid tight. brick (506.3.2.5) or steel ceilings, Page 4 of 4 4 5 roof. The fan shall be provided with an adequate drain opening at the lowest point to permit drainage of grease to 3. Fan and Motor shall be of sufficient capacity to provide the required air movement. Fan motor shall not be installed Page 2 of 4 walls or floors shall a suitablerequire a collection 2-hour fire-resistive device. (506.5.2)duct enclosure, and for others, it shall be 1 hour. Page 3 of 4 within ducts or under hood. Page 1 of 4 7. Fire Suppression System. Fire Suppression System shall be per Seattle Fire Code. Portable fire extinguisher shall Fan make and model HP also be provided per Seattle Fire Code. Fire Department phone number 206-386-1450. (509.1) Commercial Kitchen Hood Worksheet 2015 SMC Commercial Kitchen Hood Worksheet 2012 SMC Static pressure in. at CFM. Type of 8. PerformanceMin. Fire-Resistive test certificate of the hood system shall be provided to owner before final approval. TestF. shall Quantity verify of air exhausted through the hood (507.12, 507.13) 4. Exhaust fan shall be interlocked with Type I cooking appliances and makeup air system. (507.2.1.1, 508.1) Construction properConst. Ofoperation, Enslosure the rate Proposedof exhaust, makeup air,Proposed capture, Material and containment and Construciton performance of the exhaust1. at Canopy hoods are hoods that extend a minimum 6" beyond cooking surface. City of Seattle normal operating conditions. (507.16). All grease duct shall be tested to ensure welding and brazed joints hr. IA, IB, IIIA, IIIB are liquid2 hour tight. (506.3.2.5) PageType 4 of of hood 4 proposed: Canopy Non-canopy Record Number: Project Number:hr. Page 2 of 4 Updated December 2018 Updated January 2016 Department of Construction and Inspections IIA, IIB, IV, VA 1 hour 3. Duct penetrates Type VB roof/ceiling assembly ONLY, may omit the enclosure per 506.3.11.4. Distance between lip of hood and 4. DuctSite enclosures Address: shall be separated from the duct by at least 6 in. per 506.3.11.1 Proposed in. Canopy Non-canopy Site Address: SDCI Approval Stamp cooking surface: Proposed: ft. ft. 5. Duct enclosure shall be of METAL STUD construction and shall be sealed around the duct at the point of penetration 4 ft. maximum allowed 3 ft. maximum allowed and vented to the exterior through a weather-protected opening. Commercial Kitchen Hood6. Duct Worksheet enclosures shall serve only one2012 kitchen exhaust SMC duct. 2. Complete part "i" for listed hood or part "ii" for unlisted hood. 7. Partial application of a field-applied grease duct enclosure system shall not be installed for the sole purpose of reducing clearances to combustibles at isolated sections of grease duct (506.3.11.2). i) Listed hood. Make and model No. Listed CFM City of Seattle 8. Tight-fitting hinged access door shall be provided at each cleanout. Access enclosure doors shall have fire-resistance ii) Unlisted hood: Quality of air = Lineal ft. of hood from X CFM from Table below rating equal to the enclosure. An approved sign shall be placed on access door. Project Number: "ACCESS PANEL. DO NOT OBSTURCT" Updated January 2016 Department of Construction and Inspections = CFM/ft CFM L. Multiple hood venting (507.15, 506.3.5) ft. X = 1. Number of hoods vented by a single duct system: Proposed: Site Address: Minimum net airflow for different types of unlisted hood. (507.13) For island hood see SMC Sec 507.13. 2. Multiple type I hoods are permitted to be combined where all of the following conditions are met: 1. All interconnected hoods are located within the same story. Identify the cooking appliances and circle the CFM applied. Where any combinations of cooking appliances are utilized 2. All interconnected hoods are located within the same room or in adjoining rooms. under a single hood, the highest exhaust rate required by this table shall be used for the entire hood. 3. Interconnected ducts do not penetrate assemblies required to be fire-resistance rated. 4. The grease duct system does not serve solid-fuel-fired appliances. Hood Exhaust CFM Table CFM / lineal ft. of hood front 3. A hood outlet shall serve not more than a 12-foot section of hood. Canopy or Non-Canopy Hood M. Additional information for Type 1 hood only (507): 1. Extra heavy-duty cooking appliances (non-canopy hood not allowed) Type I hood e.g. All solid-fuel including solid-fuel pizza oven. 550 1. Grease filters shall be installed at minimum 45 degree angle and 2. Heavy-duty cooking appliances Equipped with drip tray and gutter beneath lower edge of filters. (507.11.2) Proposed: Degrees Type I hood e.g. wok, broiler (gas or electric), gas burner range. 400 2. Distance between lowest edge of grease filters and cooking surface of: 3. Medium-duty cooking appliances 300 Grill, fryer, exposed flame shall be not less than 2 ft. Proposed: ft. Type I hood e.g. deep fryer, Top range (electric or gas), skillet. Exposed charcoal, charbroil shall be not less than 3 1/2 ft. (507.11) Proposed: ft. 4. Light-duty cooking appliances 200 Type II hood e.g. pizza oven (electric or gas), solid fuel (see #1). 3. Type I hood and duct shall have clearances from combustible construction of: Proposed: in. GWB on metal stud (minimum 3" clearance required) (506.3.6, 507.9) GWB on wood stud (minimum 18" clearance required) PROTECTED G. Exhaust duct system (506.3.4) UNPROTECTED With 1-hour Fire-Rated Material and Metal Stud 1. Applicant shall provide the specified air velocity in exhaust duct. Construction

2 Hood Min. Req. 18 in. Proposed in. Min. req. 3 in. Proposed in. 2. Duct Size in. X in., duct area = in. x in. = ft 144 Duct Min. Req. 18 in. Proposed in. Min. req. 3 in. Proposed in. Type of Hood Air Velocity (FPM) CFM/Duct Area(FT2) Proposed Air Velocity 4. Flashing provided Yes No Distance from ceiling in., wall in. = Type I hoods or portions thereof penetrating a ceiling, wall or furred space shall comply with Section 506.3.11. 1. I Req. 500 to recom. 2500 / FPM Field-applied grease duct enclosure systems, as addressed in Section 506.3.11.2, shall not be utilized to satisfy the requirements of this section (507.10). = II Recom. 500 to 2500 / FPM 5. All joints and seams shall be made with continuous liquid-tight weld or braze made on the external surface of duct system. Vibration insulation connector may be used provided it consists of noncombustible packing in a metal 2. Static pressure loss sleeve joint. (506.3.2, 507.7) duct in. + grease filters/extractor in. + other in. = Total In. of H O 6. Exhaust fans used for discharging grease exhaust shall be positioned so that the discharge will not impinge on the 2 roof. The fan shall be provided with an adequate drain opening at the lowest point to permit drainage of grease to 3. Fan and Motor shall be of sufficient capacity to provide the required air movement. Fan motor shall not be installed a suitable collection device. (506.5.2) within ducts or under hood. 7. Fire Suppression System. Fire Suppression System shall be per Seattle Fire Code. Portable fire extinguisher shall Fan make and model HP also be provided per Seattle Fire Code. Fire Department phone number 206-386-1450. (509.1) Static pressure in. at CFM. 8. Performance test certificate of the hood system shall be provided to owner before final approval. Test shall verify proper operation, the rate of exhaust, makeup air, capture, and containment performance of the exhaust at 4. Exhaust fan shall be interlocked with Type I cooking appliances and makeup air system. (507.2.1.1, 508.1) normal operating conditions. (507.16). All grease duct shall be tested to ensure welding and brazed joints are liquid tight. (506.3.2.5) Page 4 of 4 Page 2 of 4

Commercial Kitchen Hood Worksheet 2012 SMC City of Seattle Project Number: Updated January 2016 Department of Construction and Inspections Site Address: