Fill Form Out

Turn Form in with plans

HOOD DATA SHEET

1. Submit three (3) sets of plans, drawn to scale (e. g., 1/4 inch per foot), including:
   1. Front and side elevations for each system with exhaust and make-up air duct details.
   2. Floor plan showing hood, make-up air registers and cooking equipment or dishwasher with manufacturer's specification sheets. (All equipment shall be NSF approved or equivalent.)
2. Submit a separate data sheet for each hood within the establishment. Identify each hood by number.
3. For clarification of requirements, and for assistance with filling out this form, refer to the Uniform Mechanical Code, Chapter 20, "Commercial Hoods and Kitchen Ventilation.

HOOD: (Check applicable categories)

Type IType II

Canopy*Compensating*

Non-canopy

U.L. Listed Grease Extractor

Other (describe)

Size: Length ft. x width ft. (inside dimensions)

Distance from lip of hood to: cooking surface in.;

Floor inches.

Formula used for determining air flow: Q = or

Alternate formula =

Total CFM =

*Provide six (6) inch overhang beyond cooking equipment on all open sides.

NOTE: No exposed horizontal piping within the hood canopy.

EXHAUST DUCT:

Duct size Round or Square

Square feet of duct area

Number of ducts (1 outlet per 12 feet or fraction thereof)

Exhaust duct velocity FPM (CFM divided by sq. f t. of duct) (Recommended 1800 FPM)

GREASE FILTERS or EXTRACTORS:

ManufacturerModel

Mesh or Baffle

Rating: CFM or FPM (circle one)

Dimensions: in. X in.

Functional surface area per filter: sq. ft.

Number of filters to be used:

Total filter area: sq. ft.

Number of spacers: size of spacers: in. x in.

COOK EQUIPMENT UNDER HOOD:

Attach additional sheet if needed

EXHAUST FAN/BLOWER:

Manufacturer Model No.

Exhaust CFM at sp

Blower RPM Horsepower

Fan Manufacturer

Model Number

CFM at sp

Number of openings CFM per opening