Loading...
HomeMy WebLinkAboutHVAC V5-99-0906 .,,;.., ~ OJHKOIH City of Oshkosh Division of Inspection Services 215 Church Avenue PO Box 1130 Oshkosh WI 54903-1130 www.ci.oshkosh.wi.us ON THE WATER May 7,2007 Ronald Hansche HGM Architecture, Inc 805 N Main St. Oshkosh,. WI 54901 Steven Sosnoski Sister's Pizza & Sub 1009 W 9th Ave Oshkosh, WI 54902 Site: Plan Number: V5-99-0906 Sister's Pizza & Sub 1009 W 9th Ave Oshkosh WI 54902 For: Description: HV AC - Kitchen Exhaust Hood -May 7th Submittal Object Type: HV AC only The submittal described above has been reviewed for conformance with applicable Wisconsin Administrative Codes and Wisconsin Statutes. The submittal has been CONDITIONALLY APPROVED. The owner, as defmed in Chapter 101.01(10), Wisconsin Statutes, is responsible for compliance with all code requirements Key Item(s) / Conditions: . IMC 508.1 Makeup air. Makeup air shall be supplied during the operation of commercial kitchen exhaust systems that are provided for commercial food heat-processing appliances. The amount of makeup air supplied shall be approximately equal to the amount of exhaust air. The makeup air shall not reduce the effectiveness of the exhaust system. Makeup air shall be provided by gravity or mechanical means or both. For mechanical makeup air systems, the exhaust and makeup air systems shall be electricallv interlocked to insure that makeup air is provided whenever the exhaust system is in operation. The information included in the balancing report dated October 2(/\ 2006 lists many deficiencies with the existing HVAC equipment, while providing little information as to how these will be corrected. This plan approval is based on the amount of make-up air specified in these plans being provided. Plans provided do not detail how exhaust and make-up air will be interlocked - verify that these systems are properly interlocked as required by code. The pizza oven exhaust hood needs to be interlocked with the make-up air source. . Comm 61.31 (4) Revisions to approved plans. All proposed revisions and modifications which involve rules under this code and which are made to construction documents that have previously been granted approval by the department or its authorized representative, shall be submitted to the office that granted the approval. All revisions and modifications to plans shall be approved in writing by the department or its authorized representative prior to the work involved in the revision or modification being carried out. A revision or modification to a plan, drawing or specification shall be signed and sealed in accordance with Comm 61.31 (1). l:'Inspedions\l'lan Review\CommerciaJ Pl;m Rt'yiew.2007\V5-99-0906 A ve Kitchen Hood reviseci revlewA:.lo\.' Page 1 of2 . , " y- . IECC 503.3.3.7 [Comm 63.0503(2)(1)] Balancing and documentation of the HV AC system shall conform to the IMC. Balancing report required to be submitted prior to final occupancy being allowed. . Comm 61.50 (4) Supervision. Prior to the initial occupancy of an alteration the supervising professional shall file a compliance statement form SBD-9720 with this office. BB oe Building Systems Consultant (920) 236-5051 Monday - Friday 7:30 A.M. to 8:30 A.M and 12:30 A.M to 1:30 P.M. bnoe@ci.oshkosh.wi.us cc: Property file Fee Required $ Fee Received $ Refund processed $ J:\Ilbpections\Plan Revlew\('ummen:ial Pian Revil'w 2007\V5-99.090(i 1.00<) W9th Ave Kitchen ITood revisl,d review.doc Page 2 oi2 230.00 300.00 70.00 .< '86M ARC HIT E c'"'~'f"'^"'=D~-'~R'""~"'E-"-::~'~"_=_~__4"~'" , R'~jlil:$,l~; Ronald D. Hansche AIA James J. Groff AIA City of Oshkosh Division of Inspection 215 Church Ave. Oshkosh, WI 54901 May 7, 2007 Att: Allyn Darmhoff, Director of Inspection Services RE: Sisters Pizza and Subs Plan No. 15-99-0906 HGM Architecture, Inc. Project No. 2006 Dear Allyn: Per our discussions at Sisters Pizza. on Friday afternoon, following is the revised design data agreed upon. (3 copies supplied). The requirement ofa balanced system is to be complied with per previous correspondence. If the rebalanced system cannot come within a 5% variance of exhaust required then it may be necessary to review and seek other methods to provide additional makeup air. If there are questions, please contact me. eyoms ~ HGM Architecture, Inc. Tjw 2006LT06 cc: Steve Sosnoski N01S1MO S3JI^'d3S t\!OTJJ3clSNI .LN3Wd013^30 A..l.INflV.Jt..JOJ ~o lN3WJ.~~d::K1 L002 L XV~ 03 o MAY 7 2007 DEPARTMENT OF COMMUNIlY DEVELOPMENT INSPEcrION SelWICES DIVISION 805 North Main Street - P. O. Box 0976 - Oshkosh, WI 54903-0976 - Phone (920) 231-6950 - FAX (920) 231-4518 )< ,t.,."".. _d~' ~ s ".__..,L."". t "'~'N",..t"",c,," ; .'\' , -;".,"'" I ".1, RE C . ~AY 7 2007 ; DEPARTMENT OF .. COMMUNITY DEVELOPMENT INSPECTION SERVicES. DivISION ~ e~~+-~ (Mltlol J$Oo CfZM) " l' r ~ j,. i?f.~""''"' GQI-Ff~ ~~h .e:Be 6JI4e"1, ~F:>' ...., ~ ~~ie~l>~ 4?;de7 (,t;1O tl (pll Altc ~c.e ~, +lOOp ~ WSw I I \. I lo-~t '10 Ft.. 'f6~4" ~ ~. ~ dpE!N"\ ~. .aH f.,."fu1h " lt04e~ po (,at , ' ~"QJ A 0&-1 ~l~.. 'BS @.JeN"To ~ MO\)~ TOffZoOlrJe ! (.pll c...Leh'f2- ~ ~Tu..ea..t. ~ OOI5t'-t IN1az- c.oN~~1 ~ ~l~h... wi ~ l~-;.n,.... lobo 0 GO t-J 1 fUll? 4 wtfE:N TI.-H~ fk:Sot? 1"7 ~'7! Nl(:; OT~ ~~ ~ ~~ ~t) id... f:;E 6P~/NY ~oIe I. ~~Q. 11'2. (f-) '.' . CALelJ/~nlL-;, ~ AiJZ. Ffca) ~J1'E ~41 de ~ ~oLA - Q.::- "5Cl YA ' ~ z::::F f-!c~>P, 6t> &I ')( 1'2" =- ~ "7. r: . - t 4-4- Q:: t56i- ~ := /~ c."FW"- .~~ ... C-FM. 6F- ~Pf'{y At~ A=F'~ C~JJJ~ ~o f2e~N(... CJF ~J::k~ ~~ l"'::>~~\~'. dp44~1?rl- ~ ~Wly N'f2.. (perrz:~~~~ dl2tt.t6) MOAI ~S.1 MU4'L L0co ~ -{ ~2. 1==-- I 175 .oJ -ZiSB:> (/~Nre(~(JI',j(p UNll-) (tN ~{ ) G~ ~pp(y . 1174 c;F--N\... ~..41~ ~~ w~ ~e& ArNl ~~br"lcBD (jJt I) bL h~+W~ ~ ~(.2p~1 ~tJ ~76' .3k ~...c-D ~I? Ao::~bt~ d.el.)I~'uY") . will c~ Arl"F:-f/lH...u -f1z~ ell NJN(o/~pr ~ h;. hq:>cfr? ~~~UYY?, I. t..kxi ~~~ be cnt~cx:k o~ '1.:7. ~""Je ","",,-,..;,1'56L. -.bJ.w" ~I be. ~l~ W, I N~~~Jlrn-J-.~ LOt~. JS61j5c5l':; 1- T~ hDocL~ 'Z , ALL e~lqfJN~ r;:vc.+ Wa~ ~ Be c.lHtNer? ~ . I-iew 'Fll..~ 1l-J~7Ai.L/!!!1'=> IN A-U... Uf.-tlt? .4, Au.., MuA U t..ll ~ (! ~ 2) Hc,,-/ h>VI F-l ~t,).ll . t:;:e. ~ n ~ CAk.u/~ ~pp(\ J?rnd e#J~l- . ~ ts~ + J-ed.. WI th &~ h"rlA ~t"f~; 2/~) ~~ t?~~ ~7 ~- ~d9;.,t..N MJ)I..'-L ~ MuA -1.. %~ .E:r-I ~~e.Y? a= - Z- .I':s S.AN Ddf..l5D fE"F :; .JhS ~~. " .) ,/ ~ ~2. CFj,( G~ ~. ,.~~ ~'~f!- Pl'Z2A- fb::,r.:::> '~d ~ -rk{ Eic~~ ~ 2. c.f'=~ ~Vl kLUJ1 UJtll be V~~j,<:Jh.L t-Je:;>" Spoehr, Smits Blazel, LLC R EC E IV E D ATTORNEYS AT LAW JUN 19 2007 118 N. Pearl Street DtvARTMENT OF Post Office Box 191 MILTON SPOEHR COMMUNITY DEVELOPMEN Berlin, WI 54923 -0191 CONNIE SMITS INSPECTION SERVICES DIVISI0 361 1777 JOHN M. BLAZEL ax (90)32601; 7 920) 361 -4447 MEMORANDUM 0 DATE: June 18, 2007 s1 n ,3 �(d TO: Brian Noe q FROM: John Blazel RE: Subpoena for June 27 Court Trials Please check the location a few days prior to the trial to see if we have received compliance. Thank you. 1 i For Official Use STATE OF WISCONSIN, CIRCUIT COURT, WINNEBAGO COUNTY Case Caption: Subpoena and Certificate City of Oshkosh of Appearance vs. 07F0432 S S Building LLC Case No. 07F0430, 07F0431 The State of Wisconsin to (Witness Name and Address): Service Information Mr. Brian Noe Date Served Time Served Fee Charged City of Oshkosh P.O. Box 1130 Manner of Service Enclosed Fee Oshkosh, WI 54903 -1130 Personal E" Substitute: Serving Agency Served By (Signature) You are required to appear and give evidence: APPEARANCE INFORMATION Date Time Location (Include Room Number) June 27, 2007 8:15 a.m. Circuit Court Branch 4, Room 211 Presiding Official Honorable Karen L. Seifert On Behalf Of Type of Proceeding The City of Oshkosh Court Trial You are further required to bring with you the following: This Is a third -party subpoena. Unless all parties agree otherwise, do not provide any requested Items before the date and time of the above proceeding. Failure to appear may result In punishment for contempt, which may include monetary penalties, Imprisonment and other sanctions. If you have any questions about this subpoena, please contact: Issuing Official Name (Type or Print) By: Attorney John M. Blazel Tide I Telephone Number Special Prosecutor I (920) 361 -1777 1 L.; i��%t_ AA dress s 1 Poehr, Smits Blazel, LLC P.O. Box 191, Berlin, WI 54923 -0191 January 16. 2007 Data If you need help in this matter because of a disability, please call: For Court Use Only Witness Information Witness Certificate of Appearance Telephone Number Date Witness Appeared Mileage 4ddres C orrection Signature of Witness I f-128 08/02 Subpoena and CettMcate of Appearance §§805.07, 885.02 and 885.0 3, Wisconsin Statutes This form shall not be modified. It may be supplemented with additional material. City of Oshkosh Division of Inspection Services 215 Church Avenue PO Box 1130 Oshkosh WI 54903 -1130 www.ci.oshkosh.wi.us OJHKO/H ON THE WATER May 7, 2007 Ronald Hansche HGM Architecture, Inc 805 N Main St. Oshkosh, WI 54901 Steven Sosnoski Sister's Pizza Sub 1009 W 9` Ave Oshkosh, WI 54902 Site: Plan Number: V5 -99 -0906 Sister's Pizza Sub 1009 W 9` Ave Oshkosh WI 54902 For: Description: HVAC Kitchen Exhaust Hood -May 7 Submittal Object Type: HVAC only The submittal described above has been reviewed for conformance with applicable Wisconsin Administrative Codes and Wisconsin Statutes. The submittal has been CONDITIONALLY APPROVED. The owner, as defined in Chapter 101.01(10), Wisconsin Statutes, is responsible for compliance with all code requirements Key Item(s) Conditions: IMC 508.1 Makeup air. Makeup air shall be supplied during the operation of commercial kitchen exhaust systems that are provided for commercial food heat processing appliances. The amount of makeup air supplied shall be approximately equal to the amount of exhaust air. The makeup air shall not reduce the effectiveness of the exhaust system. Makeup air shall be provided by gravity or mechanical means or both. For mechanical makeup air systems, the exhaust and makeup air systems shall be electrically interlocked to insure that makeup air is provided whenever the exhaust system is in operation. The information included in the balancing report dated October 20 2006 lists many deficiencies with the existing HVAC equipment, while providing little information as to how these will be corrected. This plan approval is based on the amount of make -up air specified in these plans being provided. Plans provided do not detail how exhaust and make -up air will be interlocked verify that these systems are properly interlocked as required by code. The pizza oven exhaust hood needs to be interlocked with the make -up air source. Comm 6131(4) Revisions to approved plans. All proposed revisions and modifications which involve rules under this code and which are made to construction documents that have previously been granted approval by the department or its authorized representative, shall be submitted to the office that granted the approval. All revisions and modifications to plans shall be approved in writing by the department or its authorized representative prior to the work involved in the revision or modification being carried out. A revision or modification to a plan, drawing or specification shall be signed and sealed in accordance with Comm 61.31(1). I:1lnspeilions;Plan Review Commercial Plan R view 2n07\\15-90-0900 1009 W9tli Ave Kitchen flood revised plan review.doc Page 1 of 2 1 IECC 503.3.3.7 [Comm 63.0503(2)(f)] Balancing and documentation of the HVAC system shall conform to the IMC. Balancing report required to be submitted prior to final occupancy being allowed. Comm 61.50 (4) Supervision. Prior to the initial occupancy of an alteration the supervising professional shall file a compliance statement form SBD -9720 with this office. Res. j Bi Building Systems Consultant (920) 236 -5051 Monday Friday 7:30 A.M. to 8:30 A.M and 12:30 A.M to 1:30 P.M. bnoe @ci.oshkosh.wi.us cc: Property file Fee Required 230.00 Fee Received 300.00 Refund processed 70.00 1 \inspections ±Plan Review \C'om eacial Plan Review 2007N5 -99 -0909 1009 W9th Ave Kitchen hood reN.iised plan rev-iew.doc Page 2 of 2 1G77 to `1 ,,v-e_ e'_) h .WI i7 M 1*,,,,, H-beid- AAA 44-telr-Ne--, I 17�p Ie( ,t '.e (k)c- c tales -1 ,j-- 1?6 Po qik S�```t„ 6ffilisjil, „f Y GOA, RON ALD 1► .z. 0 5r te i 1 B g 0_6167 Op i` i ,--,44-1070.„. 4 if—L. tois- 1464 c f irlawa. Obmghweash wAkIkeLlibUMMILImilvasolassi.7I1k !Mkt coeF4t-c-- 161 r J 4 66K (pd -1•-1 ia'4 3`t `'per T 4t. ea, Ta (..--f..-mmin S bar- PIZ0 Pe C-P -W60E4 4-' G ittx ;r# z uc-- 1'0-40 4 1ZP 1 //7- *4:::.;1 rizi s bat t 9/4 b tD14 4- W 1. 'wig cesI414gcr rp4 171 w/ 1 t -ft I1 °0 Co jtoL.S. ooieN N-14 14b0o t--, 6t-4 d1 r a2 mss u 4 J i ill O er-n, 401z. 4.j «w O IL to r roc u i i iZ 4674 1e ego Q x A� A 4.75 60 .2f so (e 42 252- 42 ea) 3342 144 3 2r So 23.x1 1410 cic-An 111/247(4.11-4 1 1--)40 din .rsn.rJ o .t&3 IS cam,b I ,A�. c�1i UU lioor ..tom Atedifyfft) ck e 6(() l /fittz /OR4w J4 7 tv� �o tiVA- t C) I 1�5 i Q I k�D S tz- c t t 1 z t dtzw� MUA- Er- 434-"Ornet9 6 -2 A4 v a3 4s 3see r ee Sto c. r 1 "FtsrN 8 C X39 e> 6fr 1 w ry deign ra -r,.ei rze 641.407,-,e4sio wt. t 1 1 Sl hi I S7a t' /yjc5 511.11 I d. be 01- a iz 1 a i,34, b11s 1. t Dull 22, 4-TeWL- r,c. g G he -s o virus ID i�ur w(s CA SO Seri- +FP- TYPe hood, a. )c1..-,Ti1/414, x..-1-444/ cl -e_ ?t L lewn 4. ALL »ww (L z: usJ4c, un.Llu c/ 9 P-1 w 400-11 4zealtsciosvice0 2 w`l-Q- e 1 CAxi.Retvr- cT 7bP0� tKitR�' 'R \bWM., 4� i.- r L) 0,- k 2- ''A 1 (0 25 2.e96 1 11 uw Z IA boa Z 11 RoGQ I Colo?... 26 Co Co 2 r- -1 \)s I 1 sue! o4- `7 7 3 s8 x 7 '3`6 w_ t. v N_ 1 1 2 CX) q20 o ff f'SuR° 2- 3(.0260 2Zg) -bGZS a G F PAS 30CC) T& /0 Srpk I C i _r" tk NOO.J 0 1 O C 0 0 ,4v?kHI-.� t t• 3,'LI, C 3' 5' 27 G tti.o 4 NL 1-\� I 7 R;:"4:) 0 kqut- \O s b, may. I Page 1 of 1 Dannhoff, Allyn J. From: HGM Architecture [hgmarch @execpc.com] Sent: Monday, April 23, 2007 12:02 PM To: adannhoff @ci.oshkosh.wi.us Subject: Sister's Pizza; HGM Architecture, Inc. Project No. 2006 Allyn: Following up on our telephone conversation attached is a revised sketch of conditions at Sister's and what could be proposed based on our discussion. The calculation for air flow is: Assuming 2 sides open, rear and lift side are adjacent to non combustible walls. Front side 66" open Right side 52" open Q =50A 50x 23.34 SF CFM Assuming cleaning and rebalancing of existing equipment design total. Design supply MUA -1 2951 MUA -2 4000 HG -1 662 F 1 175 7788 CFM Existing hoods (etc) exhaust MUA -1 2600 MUA -2 3626 EF1 Abandoned EF2 Abandoned EF3,4,5 336 6561 CFM Excess 1227 CFM Add CFM required for Pizza hood 1167 CFM Total exhaust 7788 CFM (In balance) If this material is as per our discussion, I will officially have drawings sent in for the permit with a letter from the owenr indicating that if codes are not changed within the next few months that the hood will have to be modified. After you receive this information give me a call. We can then verify understanding. Thank you, Ron Hansche HGM Architecture, Inc. 5/4/2007 67 .3,3 "o =��So 1 HGM A R C H I T E C T U R E inc. Ronald D. Hansche AIA James J. Groff AIA Steve Sosnoski May 1, 2007 Sisters Pizza and Subs 1009 W. 9 Ave. Oshkosh, WI 54902 RE: Sisters Pizza Hood Modifications HGM Architecture, Inc. Project No. 2006 Dear Steve: Attached are three copies of the materials that have to be submitted to the City for approval to issue a permit to modify the hood. I've also attached our cover letter for the material. Per this submittal specification's it will be necessary to have the entire system (all mechanical equipment) cleaned and the airflows balanced. When balancing is completed, it will be necessary to have the report sent to our office with a copy forwarded to city inspection department. If the balancing report does not meet the specified requirements it will be necessary to either correct existing equipment or add additional make up air to meet required CFM's of supply. When the balancing contractor is on site we should meet with him and Carl to review what is intended for balancing. I've attached copies of everything submitted for your file. Please note that a copy of this letter is also being copied to the city. Please deliver this material to the city inspections department as soon as possible. If you have questions, please call. U ry trly yours, onald D. Hansche HGM Architecture, Inc. Tjw 2006LT05 Cc: Allyn Dannhoff 805 North Main Street P. O. Box 0976 Oshkosh, WI 54903 -0976 Phone (920) 231 -6950 FAX (920) 231 -4518 1 HGM RECEIVED A R C HI T EC T U E E MAYnc.1 2007 Ronald D. Hansche ALA DEPARTMENT OF James J. Groff ALA COMMUNITY DEVELOPMENT INSPECTION SERVICES DIVISION City of Oshkosh May 1, 2007 Division of Inspection 215 Church Ave. Oshkosh, WI 54901 Att: Allyn Dannhoff, Director of Inspection Services RE: Sisters Pizza and Subs Plan No. 15 -99 -0906 HGM Architecture, Inc. Project No. 2006 Dear Allyn: Enclosed for review and approval are the following items. Three sets of design data and hood modifications Submittal form was sent with 9/21/2006 submittal Fee was submitted with materials on 9/21/2006 Calculations indicate that there is adequate supply air with existing equipment using the existing exhaust fan that is used for the pizza hood. Assuming the balancing report indicates close to balance, the end product should be very close to balance or slightly negative which would be the best condition for a restaurant. Please note that the specification notes listed on page 2 include the cleaning and balancing report. That report after receipt will be forwarded to your office per the conditions of final approval. I've also instructed the owner of this requirement per the attached copy of my correspondence to him. If additional information is required please contact me. O Pruly yo v)2(-&e, Ronald D. Hansche HGM Architecture, Inc. Tjw 2006LT06 cc: Steve Sosnoski 805 North Main Street P. O. Box 0976 Oshkosh, WI 54903 -0976 Phone (920) 231 -6950 FAX (920) 231 -4518 --4 4- 4e1 2 `7 Ff Z )uh met to 9 M ►v► 4mDM Tijsci.„ orsd_ Mod4c e1,,S 1 in 4- cc e r u p o p b1 I i e -?o i&),4 q- 1,11iitiii T co, s J 0 a r. L. r -44, /tet t 1 0 1 0.6) 14 1 lI N o 41 sil '.0,:zz I' 4 ,41 4 11' 1 A. Ee-lA f C1 %-'141(r`-'-'14 q 4 _�6Zg *t To A U i 12 T61 N 2.I'L t. E r t !'Jac-F- -,,ait 4-.-- IZF 1 i 2EG /f.1. III lirr I Alik W 1. Ni C68 gy I rA.N a 176f I Vii (1I� j E f4-0 100D Co j COLS t -1 7G4-« 1 -.4,co c ti-4 ci Eo+-4 o stn c s i -r--)4 s -T 1 ,u 60 2 St r) ,�s�.(r) l 1 r -+6 vu wed coo" z� �2." Q x A Coo= 2.0o C 4'2 25Z 33 i' A- 23.2.E Y so x 23 a 1400 CF-,v1 4 -i t-1 1 L cP camel kit c *e sv l Artrz %epiku_... Tt4 1 1 4)'/ MU,A 2 -4a,o 146- 1 C er(e2, 1 1 _7_7 ,e3s 'SS l' i rza M cLizcoc, MLA -1 2cocin MBA 2 3 t=1 p-zzk, 440e3rD reser\ 3 c X39 W h�►.� cl'e,trn tae 64-t ,z,s, Wt 11-�e 4L kI 7 0a%-/-7► -i-u)-e- or- 4 h fl r o�v� s7o -e-AV e I he -1- 00(Th 400-11 li ins vd O 7 fie. -`2 Lt5/ us -40a1D was c G67 j 507.5 j-TIR- T hoof t iJ t 1 L ,4-/l A,.i) U v c j Lk.> 4112-0 be_ 9-4 c D 2/2/ LOCO-. bAl truce e¢. -r�-t c��(- --17 Page 1 of 1 Dannhoff, AIIyn J. From: HGM Architecture [hgmarch @execpc.com] Sent: Monday, April 23, 2007 12:02 PM To: adannhoff @ci.oshkosh.wi.us Subject: Sister's Pizza; HGM Architecture, Inc. Project No. 2006 AIIyn: Following up on our telephone conversation attached is a revised sketch of conditions at Sister's and what could be proposed based on our discussion. The calculation for air flow is: Assuming 2 sides open, rear and lift side are adjacent to non combustible walls. Front side 66" open Right side 52" open Q =50A 50x 23.34 SF CFM Assuming cleaning and rebalancing of existing equipment design total. Design supply MUA -1 2951 MUA -2 4000 HG -1 662 F 1 175 7788 CFM Existing hoods (etc) exhaust MUA -1 2600 MUA -2 3626 EF1 Abandoned EF2 Abandoned EF3,4,5 336 6561 CFM Excess 1227 CFM Add CFM required for Pizza hood 1167 CFM Total exhaust 7788 CFM (In balance) If this material is as per our discussion, I will officially have drawings sent in for the permit with a letter from the owenr indicating that if codes are not changed within the next few months that the hood will have to be modified. After you receive this information give me a call. We can then verify understanding. Thank you, Ron Hansche HGM Architecture, Inc. 4/23/2007 C Rste c 70 FL FLibR' e'R\b0l�- Seas /i LA k 2°N5 6v'ZS 2_qS 1 v z- W (god 23 1 H, oOO 1-\ Cn 1 (06 4:6 W0 2 1 sue fr `7 7 3s8 Co 1 7 We) n Misr I v 1 -2 4,OL) 0\--Lo 1,c 1 �0p,- 3CoZlo \Z2S 6 �7.S G o v.ocitssai K F- PtA O 30 cc -.2 S 3 y 8 8 7.7 G 0. le ..N �zao I c� co 0 s N e,N` 7 29 I NoT ixGE�t}q'fe LXirikst ST1.L UOT 1" to IOC- �`Q Page 1 of 1 Noe, Brian From: Noe, Brian Sent: Tuesday, January 30, 2007 3:05 PM To: Henry Kosarzycki (E -mail) Subject: FW: What's up with Sister's Pizza? As we discussed The attachment included is a copy of the last plan review letter sent out on this project. At no time have we required a Type I hood. What we have required is that plans be submitted for the Type II that was installed without plans or permits. The plans that have been submitted do not show compliance with the mechanical code. We have even gone so far as to provide copies of the original building and HVAC plans for this building to the designer, so he could better understand the original HVAC design for this building and be able to document design an exhaust and make -up air system for this new hood that will work with the existing HVAC system. If you wish to discuss further, or refer whomever contact you to us I would be happy to review all the plans and information we have received to date. Brian Noe City of Oshkosh Building Systems Consultant (920) 236 -5051 Original Message From: Dannhoff, Allyn J. Sent: Tuesday, January 30, 2007 2:23 PM To: Noe, Brian Subject: FW: What's up with Sister's Pizza? Original Message From: Dannhoff, Allyn J. Sent: Tuesday, January 30, 2007 2:03 PM To: 'Kosarzycki, Henry' Subject: RE: What's up with Sister's Pizza? call me and I can give you "the rest of the story." We are not requiring a type 1 hood. The type II hood proposed does not meet design requirements. 920 236 -5045. Original Message From: Kosarzycki, Henry mailto: hkosarzycki @commerce.state.wi.us] Sent: Tuesday, January 30, 2007 1:44 PM To: 'Dannhoff, Allyn J.' Subject: What's up with Sister's Pizza? Importance: High From what I heard HGM Architecture pulled together data and sent it off to you...did ya get it and is it done? The concern here is that the owner is being told to put in a type I hood...? Grease laden vapors? 1/30/2007 Noe, Brian From: Noe, Brian Sent: Tuesday, January 16, 2007 1:01 PM To: Dannhoff, Allyn J. Subject: Sisters Pizza I'm just updating my list of projects on hold looking to see what if anything you want to do with this one. Last Correspondence we sent was on November 2nd in which we allowed 10 days for resubmitted or we said we would return denied without refund of fees. I know we have been trying to work with them, and allow time for compliance, but the last contact with anyone for this project was on 11/21/06 when Ron Hansche came in and discussed the issues, at which time I made copies of the original plans for him, and he took those and was going to field verify the existing conditions. Do you want me to contact Ron, and see what if anything he is planning on doing with this project /4/0 2 13.N Lk.09 41 44,0 n/ tomcat 114, T .7)-Ar- week 1 Noe, Brian From: Dannhoff, Allyn J. Sent: Tuesday, January 16, 2007 2:26 PM To: Noe, Brian Subject: RE: Sisters Pizza made another call today. Plan to prepare a Cit. Req next week. May need your help. Original Message From: Noe, Brian Sent: Tuesday, January 16, 2007 1:01 PM To: Dannhoff, Allyn J. Subject: Sisters Pizza I'm just updating my list of projects on hold looking to see what if anything you want to do with this one. Last Correspondence we sent was on November 2nd in which we allowed 10 days for resubmitted or we said we would return denied without refund of fees. I know we have been trying to work with them, and allow time for compliance, but the last contact with anyone for this project was on 11/21/06 when Ron Hansche came in and discussed the issues, at which time I made copies of the original plans for him, and he took those and was going to field verify the existing conditions. Do you want me to contact Ron, and see what if anything he is planning on doing with this project 1 City of Oshkosh Division of Inspection Services 215 Church Avenue PO Box 1130 Oshkosh WI 54903 -1130 www.ci.oshkosh.wi.us OJHKOfH ON THE WATER November 2, 2006 Ronald Hansche HGM Architecture, Inc 805 N Main St. Oshkosh, WI 54901 Steven Sosnoski Sister's Pizza Sub 1009 W 9 Ave Oshkosh, WI 54902 REQUEST FOR ADDITIONAL INFORMATION Site: Plan Number: V5 -99 -0906 Sister's Pizza Sub 1009 W 9 Ave Oshkosh WI 54902 For: Description: HVAC Kitchen Exhaust Hood October 18` Submittal Object Type: HVAC only The submittal described above has been placed on HOLD and the review and approval is pending subject receipt of the ADDITIONAL INFORMATION and /or revised plans the plans will be reviewed for compliance to applicable Wisconsin Administrative Codes and Wisconsin Statutes. Please provide information addressing the following issues: IMC 507.13.4 Low temperature. The minimum airflow for Type I hoods used for low- temperature appliances such as medium -to -low temperature ranges, roasters, roasting ovens, pastry ovens and appliances approved for use under a Type II hood, such as pizza ovens, shall be determined as follows: Number of exposed sides Formula For SI: 4 (island or central hood) Q =75A Q =0.38A 3 or less Q =50A Q =0.25A Alternate formula Q =50PD Q= 0.25PD As we previously discussed the alternative formula is applicable to installations in which there is a clearance to a cooking surface, this is why that formula includes distance in the equation. In this type of installation the distance isn't relevant, as the cooking surface is inside the enclosed equipment, so locating the hood closer to the oven does little to reduce the required airflow to remove heat and odor. Unlike a grill where the distance between a hood and cooking surface if reduced can allow for a decrease in airflow while still meeting capture and containment requirements. This concept has been further reinforced in conversation with State Plan Examiners as well as in the 2006 IMC in ,p! ich the formulas provided in this section have been replaced by CFM per linear foot of hood. In this case the requirement of the 2006 code is 200 cfm per linear foot, which is roughly equal to the current formula of Q =50A. In your most recent submittal you indicated that only 876 cfm was being provided This would indicate that based on the formula there is only enough air flow for a Oft long hood not the Sft long hood being installed. This is nearly a 20 percent deficiency. OSHKOSHh11SPS \USERS \briann 2titkt Comm Plan Rcvicw`V5 -99 -0900 1009 t ttj A� Kitccn hood 2nd final.doc Page 1 of 2 Further more, in reviewing the installation requirements for the oven being located under this hood a minimum six inches clearance on all sides, front, and -back is required to be maintained between the oven and any combustible or non- combustible construction. This will result in the dimensions of the hood having to be increased, there -by requiring additional exhaust. Keep in mind that the exhaust system is not only for the removal of heat produced by the oven, it also serves the function of venting the combustion products produced by the oven. One CFM of natural gas burned with the proper amount of combustion air, produces 11 CFM of combustion products. It is essential that both the exaust and make -up air systems be properly sized and functional for the equipment being installed to properly function. IMC 508.1 Makeup air. Makeup air shall be supplied during the operation of commercial kitchen exhaust systems that are provided for commercial food heat processing appliances. The amount of makeup air supplied shall be approximately equal to the amount of exhaust air. The makeup air shall not reduce the effectiveness of the exhaust system. Makeup air shall be provided by gravity or mechanical means or both. For mechanical makeup air systems, the exhaust and makeup air systems shall be electrically interlocked to insure that makeup air is provided whenever the exhaust system is in operation. The information included in the balancing report reveals the existing HVAC equipment is not balanced/adjusted to operate per the 1976 Stamped State Approved Plan (when the building was converted to a Restaurant) and provides little information as to how this will be corrected. There are essentially two option that exist for showing that the new hood will function in a compliant manner. Option 1- Submit plans demonstrating how the proposed Pizza Oven Hood will function in relation to the original approved HVAC design (when the building was converted to a restaurant in 1976.) Specifically, how will additional Make Up Air be provided, knowing that the requirements of the original HVAC System must be maintained The air flow rates used in your first submittal dated September 21' appear to match those used in the original design from when the building was converted to a restaurant in 1976. However, the air flow rates shown in the submittal dated October 18 appear to use air flow values obtained in the balancing report that is dated October 20 Please note the air flow rates in the balancing report are not compliant with the air flow rates shown in the original design without regard as to how this maintains compliance with the original HVAC approval. The existing HVAC system must maintain compliance with the code in effect at the time of design/installation. The addition of the Type IlPizza Oven Hood must comply with present day exhaust and Make Up Air code requirements. Option 2 Submit plans demonstrating how the entire HVAC system existing and proposed Type II Pizza Oven Hood) can be altered/installed to meet current HVAC code requirements. In either case plans must demonstrate how compliance will be provided for the applicable required exhaust and make up air requirement The information provided in the balancing report along with your calculations in the most recent submittal only document that the HVAC system will not meet the requirements of either submittal option. Please rovide revised /additional in ormation to show how the entire stem will be brou !ht into compliance. If you have any questions after reading the above comments, please call me at the telephone number below. If the above requested information and /or plans are not received within 10 business days of the date of this correspondence, this submittal will be returned denied. No fees will be refunded, and a new fee, application for, and submittal of plans specifications will be required should you desire to continue with this project. The code in effect at the time of new submittal would apply. Resp e 4 B'�oe Building Systems Consultant (920) 236 -5051 Monday Friday 7:30 A.M. to 8:30 A.M and 12:30 A.M to 1:30 P.M. bnoe @ci.oshkosh.wi.us cc: Property file OSHK(3SHMISFS \liSERS'briann'2006 Cormni Plan Review' V5-99-0906 1009 1 9th ,lte Kitccn hood 2nd hnai.doc Page 2 of 2 1 HGM A R C H I T E C T U R E UC. Ronald D. Hansche AIA James J. Groff AIA City of Oshkosh October 18, 2006 Division of Inspection Services 215 Church Ave. Oshkosh, WI 54901 Z 6 T c�S f A vings as per uz -i Icoco 1 F S H oc rc,p .t Fo'n t z w beyond the with 507.12. f 6e)7 Ga p) t6 F z� z.� ?c,"-e4s Dn the revised i L >s" O `iz< on the 2 COI I- 7j ►,cnt a roe Paso ne dining area. the entire first the other air supply air is ACT 19 2006 805 North -6950 FAX (920) 231 -4518 HGM A R C H I T E C T U R E inc. Ronald D. Hansche AIA James J. Groff AIA City of Oshkosh October 18, 2006 Division of Inspection Services 215 Church Ave. Oshkosh, WI 54901 Att: Brian Noe RE: Sister's Pizza Sub 1009 W. 9 Ave. HGM Architecture, Inc. Project No. 2006 Plan No. V5 -99 -0906 Dear Mr. Noe: In response to your letter of September 27, attached is a revised set of drawings as per your request. IMC 507.12. The hood is attached to the oven on 3 sides and extends 2 1 /4" beyond the face of ovens. Drawings indicate an extension of 4" is required to comply with 507.12. IMC 507.13.4. Calculations for the exhaust of the Pizza Hood are shown on the revised drawings submittal. IMC 508.1. Badger Balancing recently completed an air flow verification on the 2 kitchen hoods, new pizza hood and air handling/air conditioning unit for the dining area. Copy of this document is enclosed. Please note with all units in operation, the entire first floor area is .0005 negative. (Almost balanced.) In addition, the new pizza hood switch is indicated to be interlocked with the other air handling units per the attached drawings. This interlock will provide that supply air is being generated when hoods are in operation. If additional information is required please fee free to contact me. ly you Ronald D. Hansche Fi HGM Architecture, Inc. OCT 19 2006 2006LT04 QEP '�1 x TOF cc: Steve Sosnoski mil Y OF 805 North Main Street P. O. Box 0976 Oshkosh, WI 54903 -0976 Phone (920) 231 -6950 FAX (920) 231 -4518 .;.L 2110:: lb: v 20tb55b3t1 BADGER BAS _lr4, 1 f v 44 m g t lai!t E. j e ._€t tol October 20, 2006 .S I T C T T T 8015 North Mai.'. S.r :r P.0. Box 976 Oshkosh, WI 54903 Attn: Rot Han th Re: Sister's Pizza air flow testing. Dear Ron. We have completed the air flow measurements as you had requested. The following is a list of problems we observed 1. The makeup air unit for the mall kitchen hood has a plastic tarp covering the intake filter rack. The fan is running but is unabl t supply adequate a%: :low. 2. There are grease filters rnissino in the large kitchen cod.. This has caused the duct Lv r� rl the ran wheel to become laden i.vith 3. It appears as th. =ugh the occupants do not always run the supply fans for the kitchen hoods which of course will greatly contribute to the building's negative pressure. The burners for these supply fans did not appear to be firing at: the time of Our visit causing the kitchen areas to be drafty and uncomfor:ahly cool. 4. The exhaust fans serving the first floor TLTs have been, rerno +red and there was not any measurable exhaust. The basernent TLT exhausts were running and we measured 49 CFM in the mer's and 39 CFM in the women's. 5, The exhaust fan for the dishwashing hood was running upon first inspection. We turned this fan. off for our testing, however if this fan is not going to be used it should probably be disconnected. 6. The exhaust fan in the first floor janitor's closet is not running. 7. The basement is supplied by its own. furnace. We were unable to measure any airflow at the outlets. The fan rams, but the furnace is shutting off on high limit and smelled very hot. We did not continue to do any further tcs ing On this writ. it return w. appears this furnace his air ducted to the i u i d i t a s c' '3sa.3i �.iY C.i makeup air problem. if this funitY .e could be operates:.. s', r, OCT 19 2006 8688 County. Road K. Or ire, Wt 549E13 www.badgerb2l2nciny.corn Phone: 920.6155.2 00 Fax: 92Ci$8S.3530 DEPARTMENT OF COMMUNITY DEVELOPMENT a. :u: 4:: 555 DaIR bk_!1N F AGE lor r n rElar6"1 1 5 41 if 1 if Litiolgibt I fliqd Aft BLAnci+y E. The roofbp unit serving the bar and dining area had its mildoor air clai-npt. c We adjusted tStlis to be open about 20%. 9. The retiri a:r grilles for the Rill are able to be fitted for fiker media. The grille it the bar and the cast grille into the dining are .-p helit fthers insLaiied ant] are ver, dirty We did no rcinove these as it would have been disruptive to the restauranl patrons al the time. Wc are enci.)sing ou:r test rets sunirnarn If we can be of an further assistancz, plea3e give os a call. We appreciate thi opportunit to work with vou. Rich Bond Badger Balancing Phone 920-685-2300 Fax: 92O-685-5530 8886 County Flow K. Ornre, W entmbeidgerbalncing.torn Phone: 920.6135.2300 Fox: 920.685.5530 10/1.91 2009 10: 43 9206855530 BADGER EALANUim, ith NEBB clEztr nEr) H s $slancirg Hy&orr.ic Bslancing Symtern Survey; Sister' s Pizza. Air Flow Summary Pizza, hood exhaust 8761 CFM Small kitchen hood exhaust 1920 CFM Large kitchen hood exhaust 1 228 CFM TLI room exhaust total 88 CFM Total Ex11at st 4112 CFM RTU supply as measured at 4323 C "FNI Individual. outlets RTU return as measured at Individual outlets 2187 CFM RTU outdoor air set C 650 CFM Small kitchen hood supply 625 CFM Large kitchen hood supply 2311 am Total makeup 3586 CFM. Total exhaust 4112 CFM Total makeup 3586 CFM Bldg,. negative 526 CFM. The building measured a .0005" negative pressure between both the front and back door to outside. semi county Road ii, Ornro, W■ 54963 www.ioadprbaf ncir el,vom Phone:92e.t85.23t70 Fax: 2116E5.55SO LAJ reiG it 3, ti er, liary 6- i 41447,ed r A f. JC A 1 c9 i. f2ce_ti lc frr' C OCT 19 2006 'rev z DEPARTMENT OF C010.'tilINITY DEVELOPMENT 4F#fr Ei 1, V4 alCe Cr W 1- 8 AtA To 1? L L, III kN an b7E *2 5 *2 4 2 1 4 co- 4 bi i G 7 Ole 4a 1 k 1 D Prr gize7P co IA t Lo o� /A �co 74f w/ w .N414 Ito° ceos T Gal I is 21.E V7`T 4O r T L7f` 14vD (D 4-u ‘71,, w S� r►c� -E 1 air r) 2"2 2' 2 /i" La,f.miz A..., r Li e„0- ...cc._„7 e:r A, To 6)00)1/41 T22A 0UEMS (am) G:7--A 1 '1- t_. Oa. L #eMvus e?u5 roiie h To(� ,er►r� sires 4 rb 'P`�� IA) I cos btyAxlitSr.`t(i /2ND 667. J2 F{Die ii'2.. It4107Le= -'oug c 1104 w/ .c4P- tv4410,7 44) MMLE op iA R a y) o F c? I f ra- '7v npl en e-44-oz- CAL '-fl /.-2-7 hap ci. LIAM 1u cew4c 000101 gz to t f t4 C 1') City of Oshkosh 1.--1-1111111/111)1114 Division of Inspection Services 215 Church Avenue PO Box 1130 Oshkosh WI 54903 -1130 OJHKOJH www.ci.oshkosh.wi.us ON THE WATER September 28, 2006 LA C r j Ronald Hansche 1 13 l o (o HGM Architecture, Inc 805 N Main St. L ti U Oshkosh, WI 54901 Steven Sosnoski Sister's Pizza Sub 6 rerr 1009 W 9 Ave W O L€ S y -116 �y5( Oshkosh, WI 54902 Iri1jQ R�� REQUEST FOR ADDITIONAL INFORMATION Site: Plan Number: V5 -99 -0906 Sister's Pizza Sub 1009 W 9 Ave Oshkosh WI 54902 For: Description: HVAC Kitchen Exhaust Hood Object Type: HVAC only The submittal described above has been placed on HOLD and the review and approval is pending subject receipt of the ADDITIONAL INFORMATION and /or revised plans the plans will be reviewed for compliance to applicable Wisconsin Administrative Codes and Wisconsin Statutes. Please provide information addressing the following issues: IMC 507.12 Canopy size and location. The inside lower edge of canopy -type commercial cooking hoods shall overhang or extend a horizontal distance of not less than 6 inches (152 mm) beyond the edge of the cooking surface, on all open sides. The vertical distance between the front lower lip of the hood and the cooking surface shall not exceed 4 feet (1219 mm). Exception: The hood shall be permitted to be flush with the outer edge of the cooking surface where the hood is closed to the appliance side by a noncombustible wall or panel. The dimensions of the hood shown in the plans submitted do not comply with this section. Revise hood dimensions to meet these requirements, and submit revised plans showing compliance with this section. IMC 507.13.4 Low temperature. The minimum airflow for Type I hoods used for low- temperature appliances such as medium -to -low temperature ranges, roasters, roasting ovens, pastry ovens and appliances approved for use under a Type II hood, such as pizza ovens, shall be determined as follows: Number of exposed sides Formula For SI: 4 (island or central hood) Q =75A Q =0.38A 3 or less Q =50A Q =0.25A Alternate formula Q =50PD Q= 0.25PD Based on the dimensions shown on the plans the 800 cfm airflow is not adequate to comply with this section. Additionally when the size of the hood is increased to meet the requirements of IMC 507.12, the deficiency will be increased. It::bj m:2006 CommPlan.Revie:r,V 990- 09061009W9t1) AveKitcheni.:Iod.do Page 1 of 2 IMC 508.1 Makeup air. Makeup air shall be supplied during the operation of commercial kitchen exhaust systems that are provided for commercial food heat processing appliances. The amount of makeup air supplied shall be approximately equal to the amount of exhaust air. The makeup air shall not reduce the effectiveness of the exhaust system. Makeup air shall be provided by gravity or mechanical means or both. For mechanical makeup air systems, the exhaust and makeup air systems shall be electrically interlocked to insure that makeup air is provided whenever the exhaust system is in operation. Plans submitted do not detail how the make -up air being provided from the HVAC unit in the dining room will be interlocked with the exhaust hood that is being installed. Additionally the cover letter for the plans notes that the CFM's for the existing equipment are "assumed", this design is required to be based on actual exhaust and intake rates. If these values are not available measurements shall be taken to determine actual values that exist. If you have any questions after reading the above comments, please call me at the telephone number below. If the above requested information and /or plans are not received within 30 business days of the date of this correspondence, this submittal will be returned denied. No fees will be refunded, and a new fee, application for, and submittal of plans specifications will be required should you desire to continue with this project. The code in effect at the time of new submittal would apply. Respec AC Brian oe Building Systems Consultant (920) 236 -5051 Monday Friday 7:30 A.M. to 8:30 A.M and 12:30 A.M to 1:30 P.M. bnoe@ci.oshkosh.wi.us cc: Property file Fee Required 230.00 Fee Received 300.00 Refund being processed 70.00 I t i ;;n 06 Comm Ilan Rel. ieu -.V5 90 O6 `il-Q111 Ave Kikhe;;1loud dm Page 2 of 2 09/28/2006 08:3W r.yvv 5 N0.007 D001 ..an a SAFETY 8 BUILDINGS DIVISION j/ isconsin FAX COVER .SHEET 201 West Washington NO.0 venue P.O. Box 2658 Department of Commerce Madison, Wisconsin 53701.2658 Date Sent: Y720/G6. Pages Sent (excluding this cover): TO: X.I,‘5 FROM: Randy Dahmen, P.E. Engineering Consultant Bureau of Integrated Services FAX D o2 3l0 (608) 267 -9566 PHONE: PHONE: (608) 266 -3162 Special Instructions: 2DO 3 G 3 Z- This message Is Intended only for the addressee and may contain information that is confidential Use by any unauthorized party is strictly pmt lbited. If you received this communication in etrOr, please telephone the sender and return the original message by mai_ Thank you If there were any problems with the transmission or not all pages were received, please contact sender immediately at sender's telephone number above. SBD -8170 (N.08/88) WiDI8TRIBUTICNIFAXDOC 09/28/2006 08:35 N0.007 D002 EXHAUST SYSTEMS a" e•A(4* e #41- iii 064-(#03 le,)0., 14,9t, cooking appliances. The mini designed and installed to be cleaned in place and the system 507.13.3 Medium -duty I hoods used for medium -duty is equipped for such cleaning in place. Removable filter mum net airflow for Type units shall be of a size that will allow them to be cleaned in a cooking appliances shall be determined as follows: dishwashing machine or pot sink. Filter units shall be Type offload cFMperrutootoceoofl arranged in place or provided with drip- intercepting devices gacksheif/ ass over 300 to prevent grease or other condensate from dripping into Double island canopy (pct side) 300 food. or on food preparation surfaces. 0 25 ow w 507.11.2 Mounting position. Filters shall be installed at an Eyebrow land canopy 25 0 angle of not less than 45 degrees (0.79 rad) from the hon- wall Single island canopy 300 WOW and shall be equipped with a drip tray beneath the l o w e r edge o f the fi l t e r s F o r S L 1 a f m per linear f o o t =155 Ls per lines metes 507.12 Canopy size and location. The insi lower edge of 507.13.4 Light -duty cooking appliances The mini canopy-type I and II commercial hoods shall overhang or net airflow for I hoods used for light duty cooking extend s horizontal distance of not less than 6 inches (152 rime) appliances and food service preparation and cooking opera beyond the edge of the top horizontal surface of the a dons approved for use under a Type II hood shall be debeX- on all open hood and such surf hall not shall eexceed 4 front t (1219 mined as follows: .lip of the el. 250 I Type ofHood CTMperlinearfootafhood 250 Exception: The hood shall be permitted to be flush with the Bac ksiself/Pass over 250 s: outer edge of the eooldng surface where the hood is closed Double island canopy (per side) eb row h'; to the appliance side by a noncombusta'ble wall or pan 400 t $07,><3. Capacity of hoods. Commercial food service hoo Single Sin a island canopy 1. shall exhaust a minimum of exhaust air net quantity of air determined in W mounted canopy accordance with this section and Sections 507.13.1 through E foot =155 Us per linear meter 200 shall be calculated by S1:1 cfmper linear !ei 507.13.4. The net quantity t o a hood cavity from Trances. The minimum net air subtracting any airflow supplied directly ty 507.135 Dishwashiii8 aPP fiances the total exhaust flow rate of a hood Where any combination of flow for Type II hoods used for dishwashing app heavy- dutyv, medium -duty and light -duty cooking appliances shall be 100 CFM per linear foot of hood length. l� are utilized under a single hood, the exhaust rate required by Exception: Dishwashing appliances and equipment l ill! this section for the heaviest duty appliance covered by the hood with pp Exception +kf installed in accordance Section 507.2.2, shall be u sed for the entire hood. 50713.1 Extra heavy-duty cooping appliances. Themin 2. i i i imam 07.14 Noncanopy size and location. Noncanopy -type hoods am net airflow for Type I hoods used for heavy located a maximum of 3 feet (914 mm) above the cook ,II cooking appliances shall be determined as follows: r surface. The edge of the hood shall be set back a maximum r 4 5 I H p �rfoosof600d of 1 foot (305 mm) from the edge of the cooking surface. I Type II I l ip No allowed $07:15 Ex haust outlets. Exhaust outlets located within the I Doubt etf/pasa over bood shallbe located so as to optimize the capture of particulate Do island canopy (per side) 550 Not allowed mattes Each outlet shall serve not more than a 12 -foot (3658 I '�.;i Eyebrow Not section of hood. I I Single i sland canopy 700 1 u 507.16 Performance test. A pe tests rformance test sh ha all l be con- be c tnl- Wall motmtad canopy 550 ducted upon completion and before final app lotion of a ventilation system serving commercial cooking appliances. The test shall verify the rate of exhaust airflow e For SL 1 cfm par linear foot ;1 SS Us pee li required by Section 507:13, makeup airflow required by Sec ill li 5 07.131 Heavy -duty cooking appliances- The minireum don 508, and proper operation as specified i sthis chapter. ent and net airflow for I hoods used for heavy -duty cooking permit holder shall furnish the necessary P devices required to perform the tests. ?':1 appliances shall be determined as follows: 507.16.1 Capture and containment test. The permit lypeofHood CFTlperiIDeai footoebood 40 holder shall verify capture and containment performance of i This field test shall be conducted with r f); kilt 19ackshelf /past over mho; D island canopy (per side) 400 the exhaust system- Th all appliances under the hood at operating temperatures, with all sources of outdoor air providing makeup air for the P4ill,. i Eyebrow N ot allowed hood ati g and with all sources of recirculated air pro- 6., W n a island canopy 600 all-mounted canopy 400 vidin conditioning for the space in which the hood is s 1 j located operating- Capture and containment shall be veri- F or SL cfm per linear foot 1.55 Us per linear meter fied visually by observing smoke or steam produced by E r f o �j 20061N7"ERNA'fIONAL MECHANICAL CODE JY`` �zz2Ic 4 ktoW .:77 2712/ y 8 i v 1 G 1-0') cta54 4 71 \f/ 03 ..1 s a I- -,cep as-eka a. L t L QS d ook i A `'u C"sv. r c) r vaa L( •Los QS 1 oc x S Lc b cam' u 5L oc x ,,b--t. i 'LOS Q' ti 1 N o t a s 1 3 QP M. a mq'd -Id at a{t Q 3-etto tr i\e -P acu clA ,A w i3 a .1' ',QS 4.: 1 r; 1.1.4 1 1( 1.- u-u rvj go I 1-c x':3 Oat s a L La s 5 3c2 k.a.S 'j 31%.1 IS (S X0 NQ O IT 9A (_L a1_15 N cM /4I/ -LYa CJc 05/7j, G z gd Q Z i.lie 3c OFD I IBIODGET t.1 OEM FAX Transmissio To: Steve Sosnoski Sister's Pizza Fax: (920) 231 -9927 Phone: (920) 231 -8353 From: Mark Halpin Blodgett Oven Company Standards Engineer 44 Lakeside Avenue Burlington, VT 05401 Questions? Call (800) 477 -3881 x3707 Fax (802) 860 -3785 Date: January 11, 2006 Time: 10:1923 AM Pages: (including this one) 5 Blodgett's deck ovens including our 1000 series deck ovens must he installed in accordance with NFPA 96. This standard states that cooking equipment used in processes producing smoke or grease laden vapors shall be equipped with an exhaust system complying with hood, duct system, grease removal, and fire extinguishing requirements in various chapters of the standard. Blodgett Oven Company does not require the use of fire suppression or a hood for our gas deck oven installations that do not produce smoke or, grease laden vapors. Thousands of installations throughout North America of Blodgett Class 8 vented deck ovens exist without fire suppression. However, we cannot make judgments as to types of cooking that produce smoke or grease laden vapors. Blodgett and the NFPA committee therefore depend on the judgment of the local authority having jurisdiction to determine which cooking operations require protection features addressed. in NFPA 96. A certain model oven used for baking bread products such as cakes, sweet breads, and cookies might be judged by the local authority having jurisdiction as not producing grease laden vapors. The very same model oven used in a different location for bridling meats might be deemed as producing grease laden vapors. Since the Standard cannot address specific installations, the judgment must he made by the authority having jurisdiction. In order to m.ake more clear this ambiguous portion of th.e standard, 1 have attached for your benefit letters from the NFPA concerning their stance on. th.e requirement of fire suppression and hood systems for ovens. In the letter attached and signed by John Bouchard, an NFPA Staff Liason, it is stated that in the opinion of the Committee on Venting Systems for Cooking Appliances that "pizza or cake /pastry ovens do not require protection as per NFPA 96." I :cope this correspondence helps you in your situation. If you require further assistance regarding this matter, do not hesitate to contact me, Sincerely, Mark Halpin Standards Engineer National Fire Protection j. P.O. ox 9101 h Park Q Box h101 F W Association quincy, -0101 Telephone (617) 770.3000 Fax (617) 984.7056 Telex 200250 TECHNICAL COMNII7TEE ON VENTING SYSTEMS FOR COOKING APPLIANCES ry X6,1994 Mr. Scott R. Baillargeon Blodgett Oven Company 50 Lakeside Avenue PO Box 686 BwIington, VT 05402 Dear Mr. Baillargeon: Thank you for your recent request for an interpretation on whether or not certain ovens are within the scope of. NFPA 96. The Standard, NFPA 96, states that cooking equipment used in processes producing smoke or grease laden vapors shall be equipped with an exhaust system complying with hood, duct system, grease removal, and fire extinguishing requirements in various chapters of the Standard. The Committee does not make a judgement as to types of cooking appliances that produce smoke or grease• laden vapors, because it will vary depending on the product being cooked. The Committee therefore depends on the judgement of the authority having jurisdiction to determine which cooking operations require the protection features addressed in NFPA 96, and which do not An oven used for baking bread products :night be judged by the Authority having jurisdiction as not producing grease -laden vapors and another oven in another Ioeetion used for broiling meat products might be judged as producing grease -laden vapors. Since the Standard cannot address specific installations, the judgement must be made by the authority having jurisdiction. Please be advised that the above information is not a Formal Interpretation of the NFPA, but is rather my personal opinion, which does not necessarily represent the position of the NFPA or any of its Technical Committees. Moreover, generally speaking, the final determination of compliance with NFPA 96 is the responsibility of the authority having jurisdiction, and this letter is not to be interpreted in any way as affecting that authority. Let me know if you have any additional questions, or if we can be of farther assistance. Very truly yours, /ei Richard 0rtisi -Best Staff Liaison cc: Dennis Gage, Committee Chairman ROB:bjt Notice on Interpretations A statement, written or oral. that is not processed in accordance with Section 16 of the Regulations Governing Committee Projects shall not be considered the official position of NFPA or any of its Committees and shall not be considered3 to be, nor be relied upon ns, a Pormal Interpretation. Committee an e Venting Systems for Cooking Appliances pk the NAT!ON'AL FIRE PROTECTION ASSOCIATION enY1/AACN PAftt. CVIMCY. NASSACmuSSTTS UUti/ t( PNOME 11171 311 TR€*H.ar!0 eto r ra John K. Bouchard, NFPA December 8, 1981 Mr. R.A. Cai7 be_11 Assistant Sales Manager G.5. Blodgett Co., Inc. 50 Lakesfde•Avenue, Box 385 Burlington, VT 05402 Dear Mr. Campbell: In further follow -up to your inquiry of March 17, 1981, and r' letter to you relative to bake ovens and NEPA 96, the Committee on Venting, of Cooking Appliances discussed this subject and concurred with prior interpretations that construction of hoods and ducts in accordance with ;iFPA 96 are not required for cocking equipment not generating grease laden vapors. The committee further concurred with my response to you (5 /9/81) indicating an opinion that pizza or cake /pastry ovens do not require protection as per UrPA .6. Your questions have been forwarded to the committee responsible for industrial ovens and furnaces for their comments. Very truly yours, John K. eouc.ard Staff Liaison '1F?A 96 J0/. 199 cc: Mr. W. Apgar Mr. J. Anderson, NFPA a _Js( a'_•• cva..0 aa. L v.vv..PI t...wa.' eFK'YV. PPR 18 Z'002 09;27 FR PHI ENGINEERING 972 338 8367 TO 9 P,02.'e6 Z©!7` mittee on Venting Systems for Cooking Appliances NFpo of the NATIONAL FIRS PROTECTION ASSOCIATION eAt1EgYIKARCM /ARK, °titACT. hIAsfAC141.1$ETY'I a ::i, TELEPHONE 7)77e4DRO TCLEkle•6ts, Reply To: January 12, 1990 Joseph L. Murphy Director of Architecture and Engineering Pizza But, Inc. 917,1 East Douglas P.O. Box 428 Wichita, RS 67201 Dear Mr. Murphy: The Formal Interpretation (PI) regardin4 a conveyor type oven in a pizza restaurant has been processed by the Committee on Venting Systems for Cooking Appliances. The committee decided that the answers to questions are the same answers given to the original, formal Interpretation on the subject addressing a, cabinet or sectional type oven in a pizza restaurant. Attached is the 21 as it vas processed. Please call this office if you have any questions on the interpretation process or if we can be of further assistance. Sincerely, Richard orti,si -Best Staff Liaison R08 /nun C ,vEo a fulUn lIC wog ea K'ERr e4ss'1R740Rs NM•ev ner, es wr. Mat t a INK V p eeseese a en lake, esese elm l M of Imo Reewaneee a Cateemet IOW Ire. eeRlNwee fie wets eeuron m o w ei APRA n et es Ceeaer poor ee see eel M ww eae a Oe. sM M reset Nee sir. KMeel MlerMeOeeR APR 18 2002 64 PHI Et 3INEERIND 972 338 8367 TO 9- 18028603785 P.03/06 %TTTas sYSTENS FOR COO APPUANCES MAL !N .IPRETAT ION i FpA If-19$7 Vapor toov $1 rrcr. Cooing Equipment Reference: 1-3 and ?-1 P.I. .Ccrveyer Oven)* OAt G NO: A Formal letweretatioft of the 19 6 Edition of 96 asked if fire exttnvistieg mime. is required for a caeinet Or saCtiO?IXi type silo in pizza r steu ree t. The answer was "A& p rov ai tt} the appliance does not generate grease- iadef.vapa s. PUISTIO4 1. Is fire extinguishing equipment required for the p. a conveyor belt -typa' wen, dent system and hood in a pizza. restaurant ft of deplet in UFe'A 96, .1 67 Edition, :sections I..3 and 7-17 ANSWER No for Vie VMS p ravidi:tg than appliance does, not generate greaseal ad n mom and "No" for the duct system, and hood providing there are no grease generating appliances beneath the sane hood, r QtatES('ION, Z: Is an eAilaltst spun i ncl rtdi ng Fred, duct system attd grease removal 1 dev required for a conveyor be i t -type overt in a pizza restaurant as depicted in NP FA 96, 1987 Edition, Section Al NER: Rio, providing the appliance does not generate grease-loar.a '1's4MIT s. *f t. !mmter assigned by NFPA Standards Adeinistration Department Issue Erii •ti u'r: 1967 Reference: 1-3 and Date Januery 199a 2002 09;27 FR PHI ENOINEERJNG 923388.7 TO 9- 1602B6034 P. 03 6 ie ea_tasti VENTING SYSTEMS FOR COOKING APPLIANCES FORMAL INTERPRETATION NFPA 96 -1987 Vapor Removal From Cooking Equipment Reference: 1 -3 and 7 F.I. (Conveyor oven)* BACKGROUND: A Formal Interpretation of the 1976 Edition of 96 asked if fire extinguishing equipment Is required for a cabinet or n sectional type oven in a pizza restaurant. The answer was no •providing the appliance does not generate grease -leden vapors. QUESTION 1: is fare extinguishing equipment required for the protection of a conveyor belt -type oven, duct system and hood in a pizza restaurant as (Dipi oted 96, :1987 Edition, Sections 1 -3 and 7 -17 ANSWER: No fur the oven providini the appliance does not generate grease-laden vapors and No for the duet system and hood providing there are no grease generating appliances beneath the same hood. x QUESTION Z: I .w an exhaust system including hood, duct system &AAd grease removal devices required for a conveyor belt -type oven in a nine restaurant es depicted in MFPA 96, 1987 Edition, Section 1 -3? ANSWER: do, providing the appliance does not generate grease -lade vapors. .e r: v� >ir .,si 4 Modems n4 by NFPA Administration Department Ea i':. an: 1987 An y rer•it 1.3 and :'ate 19.0 i-/Cj) sr 1 L oo v 2. c_, Ffr..f Oc /412 T Z.1 3 1 Zp Ctro- K Pcr r (6 7-5) 1 r� P 13 RAE /gyp 3 c erg -bt /oao 1 i z L -T e•?mwT 0_3)% it Project p [BLODGETT Item No. oo Quantity 0 MODEL 1048 Ovens consist of basic sections and are a complete and separate unit CO capable of operating alone or in combination. Q Oven All data is shown per oven section, unless otherwise indicated. EXTERIOR CONSTRUCTION O O Full angle iron frame C Stainless steel front, top and sides CT Aluminized steel back M Counterbalanced doors with concealed hinges I Heavy chrome plated tubular steel door handle qt Bumer door opens easily for ignition, cleaning or adjustment, without removal of any fastenings Vitreous fiber insulation at top, back, sides, bottom and doors INTERIOR CONSTRUCTION 47-1/4" x 37" x 10" (1200mm x 940mm x 254mm) oven compartment interior Aluminized steel baking compartment liner Aluminized steel combustion chamber Steel deck supported by an angle iron frame No 12 gauge (3.02mm) press formed, reinforced and flanged aluminized OPTIONS AND ACCESSORIES steel deck (AT ADDITIONAL CHARGE) OPERATION Legs: Two free floating, easily removable duplex -tube bumers 12" (273mm) black powder coated legs Removable fixed orifices on main and pilot bumers `y 12" (273mm) stainless steel legs Main gas valve, temperature control valve and safety pilot valve fully within 32" (794mm)black powder coated legs section body and are accessible through a covered and ventilated compart- ment in front 32" (794mm)stainless steel legs Air mixers with adjustable air shutters and locking device Stacking crown angle leg frame assembly: Snap throttle thermostat with temperature control range of 300° F (149° C) to Black powder coated 650 °F (343 °C) Stainless steel Flexible gas hose with quick disconnect and STANDARD FEATURES restraining device: Fahrenheit dial 300 °F to 650 °F 36" (914 mm) Aluminized steel oven deck 48" (1219mm) Two year limited parts and labor warranty* Ultra Rokite oven deck Casters For all international markets, contact your local distributor. Stainless steel crown angle trim Flue connector Vent kit 1 (.4 ele 0 c E OPTIONS AND ACCESSORIES C US (AT NO ADDITIONAL CHARGE) ElvE E Centigrade dial,'150°C to 340 °C JAN o 9 2006 DEPARTMENT OF L ;OMMUNITY DEVELOPMENT BLODGETT OVEN COMPANY www.blodgettcorp.com 50 Lakeside Avenue, Burlington, VT 05402 Toll Free: (800) 331 -5842 Phone: (802) 860 -3700. Fax: (802) 864 -0183 BLODGETT BLODGETT m BLODGETT] [BLODGETT, BLODGETT BLODGETT e BLODGETT BLODGETT BLODGETT BLODGETT [BLODGETT j 1048 GAS DECK OVEN INSTALLATION OPERATION MAINTENANCE 1048 FOURS A GAZ A PLATEFORME MANUEL D'INSTALLATION UTILISATION ENTRETIEN r US BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331 -5842, (802) 860 -3700 Fax: (802)864 -0183 PN 18648 Rev E (6/01) E 2001 G.S. Blodgett Corporation IMPORTANT WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT AVERTISSEMENT: UNE INSTALLATION, UN AJUSTEMENT, UNE ALTERATION, UN SERVICE OU UN ENTRETIEN NON CONFORME AUX NORMES PEUT CAUSER DES DOMMAGES A LA PROPRIETE, DES BLESSURES OU LA MORT. LISEZ ATTENTIVE MENT LES DIRECTIVES D'INSTALLATION, D'OPERATION ET D'ENTRETIEN AVANT DE FAIRE L'INSTALLATION OU L'ENTRETIEN DE CET EQUIPEMENT. INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A PROMINENT LOCATION. THIS INFORMATION MAY BE OBTAINED BY CONTACTING YOUR LOCAL GAS SUPPLIER. LES INSTRUCTIONS A RESPECTER AU CAS OU L'UTILISATEUR PERCOIT UNE ODEUR DE GAZ DOIVENT ETRE AFFICHEES DANS UN ENDROIT BIEN VISIBLE. VOUS POUVEZ VOUS LES PROCURER AUPRES DE VOTRE FOURNISSEUR DE GAZ LOCAL. FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. AVERTISSEMENT Ne pas entreposer ni utiliser de ('essence ni d'autres vapeurs ou Iiquides inflam- mables dans le voisinage de cet appariel, ni de tout autre appareil. The information contained in this manual is important for the proper installation, use, and maintenance of this oven. Adherence to these procedures and instruc- tions will result in satisfactory baking results and long, trouble free service. Please read this manual carefully and retain it for future reference. Les informations donnees dans le present manuel sont importantes pour installer, utiliser et entretenir correctement ce four. Le respect de ces instructions et proce- dures permettra d'obtenir de bons resultats de cuisson et une longue duree de ser- vice sans problemes. Veuillez lire le present manuel et le conserver pour pouvoir vous y reporter a I'avenir. Errors: Descriptive, typographic or pictorial errors are subject to correction. Specifica- tions are subject to change without notice. Erreurs:Les erreurs de description, de typographie ou d'illustration font ('objet de corrections. Les caracteristiques sont sujettes a modifications sans preavis. (BLODGETT) THE REPUTATION YOU CAN COUNT ON UNE REPUTATION SUR LAQUELLE VOUS POUVEZ COMPTER For over a century and a half, The Blodgett Oven Company has been building ovens and nothing but ovens. We've set the industry's quality standard for all kinds of ovens for every foodservice operation regardless of size, application or budget. In fact, no one offers more models, sizes, and oven applications than Blodgett; gas and electric, full -size, half -size, countertop and deck, con- vection, Cook'n Hold, Combi -Ovens and the industry's highest quality Pizza Oven line. For more information on the full line of Blodgett ovens contact your Blodgett representative. Cela fait maintenant dessus un siecle et demi que Blodgett se specialise dans la fabrication de fours. Nous avons etabli les normes de qualite qui s'appli- quent dans 1'industrie a tous les types de fours utilises dans les services ali- mentaires, quel qu'en soit la taille, ('exploitation ou le budget. En fait, ni n'offre plus de modeles, de tailies et d'applications de fours que Blodgett. A gaz et electriques. De tailies differentes, sur plan de travail et superposables. Qu'il s'agisse de fours a convection, des modeles Cook'n Hold et Combi -Oven, ou de la gamme de fours a pizzas de la plus haute qualite offerte sur le marche. Pour de plus amples informations sur la gamme complete de fours Blodgett, veuillez contacter votre representant Blodgett. Model /ModBI: Your Service Agency's Address: Adresse de votre agence de service: Serial Number /Numdro de serie: Your oven was installed by/ Installateur de votre four: Your oven's installation was checked by/ Contrbleur de ('installation de votre four: Table of Contents /Table des Matieres Introduction Introduction Oven Description and Specifications 2 Description et Spe3cifcations du Four 20 Oven Components 3 EleSments du Four 21 Installation Installation Delivery and Location 4 Livraison et Implantation 22 Oven Assembly 5 Montage du Four 23 Packaging 5 Emballage 23 Leg Attachment 5 Assemblage des Pieds 23 caster attachment 5 Fixation des Roulettes 23 Double Section Assembly 6 Montage de la Section Double 24 3 Piece Deflector Assembly 6 Montage du DeSflecteur en Trois Ultra Rokite Shelves 6 Parties 24 Deck Seal 7 Des Plaques en Rokite 24 Flue Plates 7 Joint de Plaque 25 Leveling the Oven 7 Plaques de Chemine3e 25 Adjustments Associated with Initial Mise a Niveau des Fours 25 Installation 7 Re3glages a Faire Lors de Ventilation 8 ('Installation Initiale 25 Canopy Type Exhaust Hood 8 Ventilation 26 Direct Flue Arrangement 9 Hone D'e5vacuation Type VoOte 26 Venting Problems g En Prise Directe 27 Utility Connections Proble3mes de la Ventilation 27 Standards and Codes 10 Branchements de Service Normes et Gas Connection 11 Codes 28 Operation Branchement de Gaz 29 Safety Information 14 Utilisation Oven Control 15 Information de Se?curite3 32 General Guidelines for Operating Les Commandes du Four 33 Personnel 16 Consignes Ge §ne3rales 8 ('Intention des Utilasateurs 34 Maintenance Cleaning and Preventative Maintenance 17 Entretien Troubleshooting Guide 18 Nettoyage et Entretien Pre3ventif 35 Guide de De3tection des Pannes 36 0 Introduction Oven Description and Specifications Blodgett Deck ovens have set industry wide Stan- when the equipment is properly installed and dards of excellence for baking characteristics, maintained. performance and reliability. They remain unsur Features include a full angle iron frame, all welded passed for product quality. radius corners and stainless steel fronts and Simplicity of design and quality construction doors. throughout assure years of trouble free service Natural Gas Propane Gas US Units SI Units US Units SI Units 1048 -BL GAS SPECIFICATIONS Heating Value 1000 BTU /hr 37.3 MJ /m 2550 BTU /hr 95.0 MJ /m Specific Gravity (air =1.0) 0.63 0.63 1.53 1.53 Gas Manifold Pressure 3.5" W.C. 0.87 kPa 10" W.C. 2.49 kPa Oven Input Per Burner 42,500 BTU /hr 12.4 kW 42,500 BTU /Hr 12.4 kW Per Oven 85,000 BTU /Hr 24.9 kW 85,000 BTU /Hr 24.9 kW Main Burner Orifice Size 30 MTD* 3.3 mm 48 MTD* 1.93 mm Pilot Burner Orifice Size .018" Dia. .46 mm .010" Dia. .25 mm 1048 -B GAS SPECIFICATIONS Heating Value 1000 BTU /hr 37.3 MJ /m 2550 BTU /hr 95.0 MJ /m Specific Gravity (air =1.0) 0.63 0.63 1.53 1.53 Gas Manifold Pressure 3.5" W.C. 0.87 kPa 10" W.C. 2.49 kPa Oven Input Per Burner 60,000 BTU /hr 17.6 kW 60,000 BTU /Hr 17.6 kW Per Oven 120,000 BTU /Hr 35.2 kW 120,000 BTU /Hr 35.2 kW Main Burner Orifice Size 23 MTD* 3.9 mm 44 MTD* 2.18 mm Pilot Burner Orifice Size .018" Dia. .46 mm .010" Dia. .25 mm NOTE: *Multiple Twist Drill Gas Specifications are supplied in both US and SI (International Standard) units. 2 Introduction u �u� Oven Components Ultra Rokite Deck stone deck that absorbs heat Combustion Burners provide heat to the bak- from below to cook the bottom of the product. ing chamber and the decks. Steel Deck absorbs heat from below to cook Deflector diverts some of the heat from the the bottom of the product. combustion burners to the flue plates. Deck Supports hold the oven decks. Flue Plates located on the interior side walls of Deck Seal seals the gap between the deck and the cooking chamber. The flue plates conduct the front of the oven. heat from the burners to the oven cavity. The heat cooks the top of the product before being vented Control Panel contains wiring and components from the oven. to control the oven operation. Burner Compartment located beneath the cooking chamber. The burner compartment con- tains the combustion burners. Flue Plates Oven Decks r Control Panel Baking Compartment 111144SI Bumer Compartment Deck Seal Figure 1 3 9 Installation Delivery and Location DELIVERY AND INSPECTION It is essential that an adequate air supply to the All Blodgett ovens are shipped in containers to oven be maintained to provide a sufficient flow of combustion and ventilation air. prevent damage. Upon delivery of your new oven: D D Inspect the shipping container for external dam- Place the oven in an area that is free of drafts. age. Any evidence of damage should be noted D Keep the oven area free and clear of all combus on the delivery receipt which must be signed by tibles such as paper, cardboard, and flammable the driver. liquids and solvents. D Uncrate the oven and check for internal dam Do not place the oven on a curb base or seal to age. Carriers will accept claims for concealed a wall. This will restrict the flow of air and prevent damage if notified within fifteen days of delivery proper ventilation. Pilot outages or yellow, float and the shipping container is retained for in- ing flames on the main burners are indicative of spection. a lack of secondary air. The Blodgett Oven Company cannot assume D The oven must be installed with the legs sup responsibility for loss or damage suffered in plied by the manufacturer. transit. The carrier assumed full responsibility Before making any utility connections to this oven, for delivery in good order when the shipment check the rating plate to be sure the oven specifi- was accepted. We are, however, prepared to cations are compatible with the gas and electrical assist you if filing a claim is necessary. services supplied for the oven. The rating plate is located on the inside of the burner door. OVEN LOCATION The well planned and proper placement of your oven will result in long term operator convenience and satisfactory performance. The following clearances must be maintained be- tween the oven and any combustible or non -com- bustible construction. D Oven body right side 6" (15 cm) D Oven body left side 6" (15 cm) D Oven body back 6" (15 cm) D Oven body bottom 6" (15 cm) The following clearance must be available for ser- vicing. D Oven body left side 12" (30.5 cm) NOTE: On gas models, routine servicing can usu- ally be accomplished within the limited movement provided by the gas hose re- straint. if the oven needs to be moved fur- ther from the wall, the gas must first be turned off and disconnected from the oven before removing the restraint. Reconnect the restraint after the oven has been re- turned to its normal position. 4 Installation Oven Assembly PACKAGING LEG ATTACHMENT Before beginning assembly and installation of the 1. Put the oven onto a genie lift with the bottom oven, check that all necessary components have of the oven down. been received. In addition to the oven itself, legs, 2. Each leg is attached by three bolts to the un- the proper vent, and /or other accessories may be derside of the oven base frame. required. Single Sections CASTER ATTACHMENT 1. Bolt supports to oven with 1/2 -13 hex head 1048 with Steel Deck bolts (casters with brakes should be facing D Legs, regulator, set of flue plates, draft diverter front of oven.) and steel deck are shipped in the oven. 2. Carefully place oven onto the casters. (It will D Drafthood (when supplied) is packed separately. be necessary to have several persons lift oven off the pallet and set it onto the casters). En- 1048 with Ultra Rokite Decks gage brakes on front casters. D Legs, regulator, set of flue plates and draft di- NOTE: A fixed restraint must be provided if cast verter are shipped in oven. ers are used in conjunction with a flexible D Ultra Rokite decks are packed in a separate car- connector for movable appliances. This ton. restraint must secure the oven to a non- D Drafthood (when supplied) is packed separately. movable surface to eliminate stress on the Double Sections connector If the oven is moved, the re- straint must be reconnected after the oven 1048 with Steel Deck is returned to it's normal position. D Legs and bolts, regulator, set of flue plates and steel deck are packed in the lower section. D Regulator, set of flue plates, draft diverter and steel deck are packed in the upper section. D Crown angle leg frame is packed in a separate carton. D Drafthood (when supplied) is packed in a sepa- rate carton. 1048 with Ultra Rokite Decks D Legs and bolts, regulator, set of flue plates are packed in the lower section. D Regulator, draft diverter and a set of flue plates are packed in the upper section. D Ultra Rokite decks are packed in two separate cartons. D Crown angle leg frame is packed in a separate carton. D Drafthood (when supplied) is packed in a sepa- rate carton. 5 Installation Oven Assembly DOUBLE SECTION ASSEMBLY 3 PIECE DEFLECTOR ASSEMBLY 1. Fasten 12" (305 mm) legs to lower section. 1. Deflectors are shipped in place in the oven. No 2. Remove the sheet metal flue cover on bottom assembly is required. of UPPER SECTION FLUE ONLY and save the 2. Remove the shipping clip located in the back two screws. center of each deflector before inserting two 3. Fasten crown angle leg frame to upper sec- piece shelf assembly. tions. ULTRA ROKITE SHELVES 4. Insert double oven flue connector into upper 1. Slide one half of the Ultra Rokite shelf through oven section flue until it is flush with the base the door opening. Rest the shelf on the deflec angle. Temporarily hold in place with tape. for and slide to the rear of the oven until it 5. Install upper section on bottom section. drops into the shelf support. Slide the shelf to 6. Remove tape and slide flue connector into the right. position over the collar of the bottom section. 2. Slide the other half of the Ultra Rokite shelf on See Figure 2. top of first shelf to the rear until it is within the 7. Fasten flue connector to bottom section with shelf support. Slide it all the way to the left until screws from the flue cover. it drops down into place. 8. Install drafthood or draft diverter with screws 3. Slide both shelf halves inward so the center provided. joint closes. 4. Refer to pre- heating instructions supplied with Ultra Rokite. NOTE: Because of the weight of the Ultra Rokite shelves, take care to avoid injury to your self or damage to the shelves when sliding sections into the oven. Use of 1 sliding 4" pieces of lumber will help to slide shelves I into place. p LI I 1 IIIII I llf ',;:f.f.'"-^,,,,- Figure 2 Figure 3 6 Installation 4/ Oven Assembly DECK SEAL LEVELING THE OVEN 1. Place the long lip of the deck seal in front of the Ovens are equipped with NSF listed adjustable shelf support angle. Place the shorter Hp with sanitary legs. the notches between the shelf support angle 1. Level ovens side to side and front to back by and the shelf. placing spirit level on base frame of lower sec 2. Push seal down into place. don. 2. Adjust leg feet in or out as appropriate. ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION PAPIlkiq Each oven, and its component parts, have been thoroughly tested and inspected prior to ship- ment. However, it is often necessary to further test or adjust the oven as part of a normal and proper 4 installation. These adjustments are the responsi- x bility of the installer, or dealer. Since these adjust ments are not considered defects in material or workmanship, they are not covered by the Original Figure 4 Equipment Warranty. They include, but are not limited to: FLUE PLATES D calibration of the thermostat D 1. Insert the back end of the flue plate in the verti- of the doors cal channel in the rear of the oven compart- D burner adjustments ment. D leveling 2. Swing the flue plate outward toward the oven D testing of gas pressure side wall. D tightening of fasteners 3. Raise the front end of the flue plate about 1 /2 No installation should be considered complete slip the two tabs on the flue plate in the without proper inspection, and if necessary, ad- matched angle on the front wall. justment by qualified installation or service per 4. Drop the flue plate down into place. sonnel. Figure 5 7 Installation Ventilation Blodgett gas deck ovens are direct fired. Heat and CANOPY TYPE EXHAUST HOOD flue products from the burners are introduced di- A mechanically driven, canopy type exhaust hood rectly into the baking compartment. As a result, is the preferred method of ventilation. improper venting can have a detrimental effect on the baking characteristics of the oven. A properly The hood should be sized to completely cover the designed ventilation system will allow the oven to equipment plus an overhang of at least 6" (15 cm) function properly, while removing unwanted va- on all sides not adjacent to a wall. The distance pors and products of combustion from the oper- from the floor to the lower edge of the hood should ating area. not exceed 7' (2.1m). This oven may be vented using either: The capacity of the hood should be sized appro- D A mechanically driven, canopy type, exhaust priately with provisions for an adequate supply of hood, or make up air. Capacity is generally expressed in ft /min (CFM). 1 CFM of natural gas burned with D A direct flue arrangement. just enough air for complete combustion pro U.S. and Canadian installations duces 11 CFM of combustion products. In virtually all appliances some excess air is used. This vol- Refer to your local ventilation codes. In the ab ume of excess air is added to the flue products ence of local codes, refer to the National ventila- flowing from the appliance. tion code titled, "Standard for the Installation of Equipment for the Removal of Smoke and Grease NOTE: Consult your local exhaust hood contrac- Laden Vapors from Commercial Cooking Equip- tor for your specific installation. ment NFPA -96- Latest Edition. 507. Installing the canopy hood draft diverter General export installations V �p* Ovens ordered for hood venting are supplied with Installation must conform with Local and National a draft diverter. Install the draft diverter as follows: installation standards. Local installation codes 1. Place the diverter over the flue connector with and /or requirements may vary. If you have any the open area facing the front of the oven. See questions regarding the proper installation and /or Figure 6. operation of your Blodgett oven, please contact your local distributor. If you do not have a local dis 2. Secure both ends with the sheet metal screws tributor, please call the Blodgett Oven Company at provided. 0011 802 860 -3700. THE BLODGETT OVEN COMPANY CANNOT AS Draft Diverter SUME RESPONSIBILITY FOR LOSS OR DAMAGE SUFFERED AS A RESULT OF IMPROPER INSTAL- LATION. WARNING: Failure to properly vent the oven can be hazardous to the health of the operator 0 and may result in operational problems, Front of unsatisfactory baking and possible dam- Oven age to the equipment. Damage sustained as a direct result of im- proper ventilation will not be covered by Figure 6 the Manufacturer's warranty. 8 Installation Ventilation DIRECT FLUE ARRANGEMENT When the installation of a mechanically driven ex- haust hood is impractical the oven may be vented Flue by a direct flue arrangement. Draft Hood WARNING!! 0 1 II 111 It is essential that the direct flue be installed as follows. Incorrect installation will result in unsatisfactory baking and oven damage. The flue must be class B or better with a diameter of 10" (25.4 cm). The height of the flue should rise 6 -8 ft (2 -2.5 m) above the roof of the building or any Front of proximate structure. Never direct vent the oven Oven into a hood. The flue should be capped with a UL Listed type vent cap to isolate the unit from exter- nal environmental conditions. Figure 7 The direct vent cannot replace air consumed and vented by the oven. Provisions must be made to VENTING PROBLEMS supply the room with sufficient make -up air. Total make -up air requirements for each oven section Blodgett gas deck ovens use the natural principal should be approximately 30 CFM per section. To of heat rising as the basic method of ventilation. If increase the supply air entering the room, a ven- the venting of any deck oven is either restricted or tilation expert should be consulted. forced in any way the baking characteristics of the Installing the draft hood oven will be adversely affected. Examples of forced venting include: Ovens ordered for direct venting are supplied with a draft hood. Install the draft hood as follows: D installation of a fan in a direct vent pipe 1. Place the draft hood over the flue connector. D use of a canopy type hood without the draft di- See Figure 7. verter 2. Secure both ends with the sheet metal screws Examples of restricted venting include: provided. D use of tees and elbows D long horizontal runs Insufficient make -up air can cause heated air and combustibles to remain in the oven shortening the life of the components. 9 Installation Utility Connections Standards and Codes THE INSTALLATION INSTRUCTIONS CON- U.S. and Canadian installations TAINED HEREIN ARE FOR THE USE OF QUALI- FIED INSTALLATION AND SERVICE PERSONNEL Installation must conform with local codes, or in ONLY. INSTALLATION OR SERVICE BY OTHER the absence of local codes, with the National Fuel THAN QUALIFIED PERSONNEL MAY RESULT IN Gas Code, NFPA54 /ANSI Z223.1— Latest Edition, DAMAGE TO THE OVEN AND /OR INJURY TO the Natural Gas Installation Code CAN /CGA- THE OPERATOR. B149.1 or the Propane Installation Code, CAN/ CGA B149.2 applicable. Qualified installation personnel are individuals, a General export installations firm, a corporation, or a company which either in p person or through a representative are engaged Installation must conform with Local and National in, and responsible for: installation standards. Local installation codes D the installation or replacement of gas piping and /or requirements may vary. If you have any and the connection, installation, repair or sear- questions regarding the proper installation and /or icing of equipment. operation of your Blodgett oven, please contact Qualified installation personnel must be experi- your local distributor. If you do not have a local dis- enced in such work, familiar with all precautions tributor, please call the Blodgett Oven Company at required, and have complied with all requirements 0011 802 860 -3700. of state or local authorities having jurisdiction. ESIG r< C ea� NSF. F R TIF� t (ED C S 10 1 Installation 4/ Gas Connection GAS PIPING Maximum Capacity of Iron Pipe in Cubic Feet A properly sized gas supply system is essential for of Natural Gas Per Hour maximum oven performance. Piping should be (Pressure drop of 0.5 Inch W.C.) sized to provide a supply of gas sufficient to meet Pipe Nominal Size, Inches the maximum demand of all appliances on the line Length without Toss of pressure at the equipment. (ft) 3/4" 1" 1 -1/4" 1 -1/2" 2" Example: 10 360 680 1400 2100 3950 NOTE: BTU values in the following example are 20 250 465 950 1460 2750 for natural gas. 30 200 375 770 1180 2200 You purchase a 1048 -BL deck oven to add to your 40 170 320 660 990 1900 existing cook line. 50 151 285 580 900 1680 1. Add the BTU rating of your current appliances. 60 138 260 530 810 1520 Pitco Fryer 120,000 BTU 70 125 240 490 750 1400 6 Burner Range 60,000 BTU Convection Oven 50.000 BTU 80 118 220 460 690 1300 Total 230,000 BTU 90 110 205 430 650 1220 2. Add the BTU rating of the new oven to the to- 100 103 195 400 620 1150 tal. From the National Fuel Gas Code Part 10 Table 10 -2 Previous Total 230,000 BTU 1048 85.000 BTU Maximum Capacity of Pipe in Thousands of New Total 315,000 BTU BTU /hr of Undiluted P.P. Gas at 11" W.C. 3. Measure the distance from the gas meter to (Pressure drop of 0.5 Inch W.C.) the cook line. This is the pipe length. Let's say the pipe length is 40' (12.2 m) and the pipe Pipe Length Outside Diameter, Inches size is 1" (2.54 cm). (ft) 3/4" 1" 1 1/2" 4. Use the appropriate table to determine the to- 10 608 1146 3525 tal capacity of your current gas piping. 20 418 788 2423 The total capacity for this example is 320,000 BTU. Since the total required gas pressure, 30 336 632 1946 315,000 BTU is Tess than 320,000 BTU, the 40 287 541 1665 current gas piping will not have to be in- 50 255 480 1476 creased. NOTE: The BTU capacities given in the tables are 60 231 435 1337 for straight pipe lengths only. Any elbows 70 215 404 1241 or other fittings will decrease pipe capaci- 80 198 372 1144 ties. Contact your local gas supplier ifyou 90 187 351 1079 have any questions. 100 175 330 1014 From the National Fuel Gas Code Part 10 Table 10 -15 11 9 Installation Gas Connection PRESSURE REGULATION AND TESTING Each oven is supplied with a regulator to maintain Each section of the 1048 -B series oven is rated at the proper gas pressure. The regulator is essen- 120,000 BTU per hour (35.2 kW). The 1048 -BL se- tial to the proper operation of the oven and must be installed. It is preset to provide the oven ries ovens are rated at 85,000 BTU per hour (24.9 kW). At full demand, each section 1048 -B requires with 3.5" W.C. (0.87 kPa) for natural gas and 10.5" 120 cubic feet per hour (3.2 m Natural gas or 47 W.C. (2.50 kPa) for Propane at the manifold. cubic feet per hour (1.3 m Propane gas. Each DO NOT INSTALL AN ADDITIONAL REGULATOR section 1048 -BL oven requires 85 cubic feet per WHERE THE OVEN CONNECTS TO THE GAS hour (2.4 m Natural gas or 33 cubic feet per hour SUPPLY UNLESS THE SUPPLY EXCEEDS THE (0.9 m Propane gas. Each oven has been ad- MAXIMUM PRESSURE. justed at the factory to operate with the type of gas Due to the decrease in oxygen at higher eleva- specified on the rating plate. tions, above 2000', the unit may need to be re- rated. (The orifice size may need to be adjusted to Inlet Pressure accomodate different air pressures at higher Natural Propane elevations.) If not rerated, incomplete combustion may occur releasing Aldehydes and CO or Carbon Min Max Min Max Monoxide. Any of these are unacceptable and may be hazardous to the health of the operator. W.C. 7.0 10.5 11.0 13.0 Prior to connecting the oven, gas lines should be kPa 1.43 2.61 2.74 3.23 thoroughly purged of all metal filings, shavings, pipe dope, and other debris. After connection, the Manifold Pressure oven should be checked for correct gas pressure. Natural Propane Installation must conform with local codes, or in W.C. 3.5 10.0 the absence of local codes, with the National Fuel Gas Code, NFPA54 /ANSI Z223.1— Latest Edition, kPa .87 2 the Natural Gas Installation Code CAN /CGA- B149.1 or the Propane Installation Code, CAN/ D Inlet Pressure the pressure of the gas before CGA-B149.2 as applicable. it reaches the oven. The oven and its individual shutoff valve must be 0 Manifold Pressure the pressure of the gas disconnected from the gas supply piping system as it enters the main burner(s). during any pressure testing of that system at test D Min the minimum pressure recommended to pressures in excess of 1/2 psig (3.45kPa). operate the oven. The oven must be isolated from the gas supply D Max the maximum pressure at which the piping system by closing its individual manual manufacturer warrants the oven's operation. shutoff valve during any pressure testing of the gas piping system at test pressures equal or less than 1/2 psig (3.45kPa). 12 Installation Gas Connection GAS HOSE RESTRAINT Q WARNING!! If the oven is mounted on casters, a commercial flexible connector with a minimum of 3/4" (1.9 cm) If the restraint is disconnected for any inside diameter must be used along with a quick reason it must be reconnected when the connect device. oven is returned to its original position. The restraint, supplied with the oven, must be U.S. and Canadian installations used to limit the movement of the unit so that no The connector must comply with the Standard for strain is placed upon the flexible connector. With Connectors for Movable Gas Appliances, ANSI the restraint fully stretched the connector should Z21.69 or Connectors For Moveable Gas Ap- be easy to install and quick connect. pliances CAN /CGA 6.16 and a quick disconnect The restraint (ie: heavy gauge cable) should be device that complies with the Standard for Quick- 1,000 Ib. (453 kg) test load and should be attached Disconnect Devices for Use With Gas Fuel, ANSI without damaging the building. DO NOT use the Z21.41 or Quick Disconnect For Use With Gas Fuel gas piping or electrical conduit for the attachment CAN 1 Adequate means must be provided to of the permanent end of the restraint! Use anchor limit the movement of the appliance without de- bolts in concrete or cement block. On wooden pending on the connection and the quick discon- walls, drive hi test wood lag screws into the studs nect device or its associated piping. Adequate of the wall. means must be provided to limit the movement of 1. Mount the supplied bracket to the leg bolt just the appliance without depending on the connec- below the gas inlet. See Figure 8. tion and the quick disconnect device or its associ- ated piping. 2. The clip on restraining cable can be attached to the mounting bracket. General export installations The restraint and quick connect must conform with Local and National installation standards. Lo- cal installation codes and /or requirements may Back of oven vary. If you have any questions regarding the prop r -.9 er installation and /or operation of your Blodgett oven, please contact your local distributor. If you Restraint do not have a local distributor, please call the 4 Cable Bracket Blodgett Oven Company at 0011 802 860 -3700. Mella L--.® Double stacked unit shown. Use the same procedure for single units with 25" (64 cm) legs. Figure 8 13 Operation Safety Information THE INFORMATION CONTAINED IN THIS SEC- What to do in the event of a power failure: TION IS PROVIDED FOR THE USE OF QUALIFIED D Turn all switches to off. OPERATING PERSONNEL. QUALIFIED OPERAT- ING PERSONNEL ARE THOSE WHO HAVE NOTE: In the event ofa shut -down of any kind, al- CAREFULLY READ THE INFORMATION CON- low a five (5) minute shut offperiod before TAINED IN THIS MANUAL, ARE FAMILIAR WITH attempting to restart the oven. THE FUNCTIONS OF THE OVEN AND /OR HAVE General safety tips: HAD PREVIOUS EXPERIENCE WITH THE OP- ERATION OF THE EQUIPMENT DESCRIBED. AD- D DO NOT use tools to turn off the gas control. If HERENCE TO THE PROCEDURES RECOM- the gas cannot be turned off manually do not try MENDED HEREIN WILL ASSURE THE to repair it. Call a qualified service technician. ACHIEVEMENT OF OPTIMUM PERFORMANCE D If the oven needs to be moved for any reason, AND LONG, TROUBLE -FREE SERVICE. the gas must be turned off and disconnected from the unit before removing the restraint t SAFETY TIPS cable. Reconnect the restraint after the oven has been returned to its original location. For your safety read before operating D DO NOT remove the control cover unless the oven is unplugged. What to do if you smell gas: Please take the time to read the following operat- D DO NOT try to light any appliance. ing instructions. They are the key to the successful D DO NOT touch any electrical switches. operation of your Blodgett deck oven. D Use an exterior phone to call your gas supplier immediately. D If you cannot reach your gas supplier, call the fire department. 14 Operation 10 Oven Control OPERATION The operation of the 1048 Series Oven is as simple as 1, 2, 3. Lighting, Preheating and Loading. Lighting 1. Tum the MANUAL CONTROL VALVE (2) to OFF 2. Push the red button on the AUTOMATIC C o SAFETY PILOT VALVE (1). C7 3. Apply a lighted match or taper to pilot burner. 4. After pilot burner lights, continue to depress red button for about 30 seconds and release. 5. Tum the MANUAL CONTROL VALVE (2) to ON. AN. 6. Set THERMOSTAT (3) to desired temperature. U Preheating 1. On initial startup, preheat the oven to 600_F (315_C) over a period of four hours in incre- ments of 100_F (55_C) starting at 300_F (149_C). Check the oven periodically. This will temper the Ultra Rokite shelves and burn off 0 any oil and fiberglass residue. NOTE: The 1048 (with Ultra Rokite shelves) will require an additional 20 minutes on a preheat to 600 F (315 C). Loading Pizza in pans should be placed in rotation on the shelf allowing it to recover its loss of temperature from the previous bake. Do not allow pans to touch each other or sides of oven. Open doors as sel- dom as possible. The deck is intended for cooking pizza and bread products, other types of food may be cooked in pans or containers. To turn the oven off CONTROL DESCRIPTION 1. Tum the MANUAL CONTROL VALVE (1) to OFF 1. AUTOMATIC SAFETY PILOT VALVE pro- NOTE: When the oven is shut down, place the vides complete gas shut -off in the event of pi- Main Manual Control Valve in the OFF lot failure. position. It is not necessary to extinguish 2. MANUAL CONTROL VALVE provides man- the pilot flame. ual control of gas flow to the main burner through the thermostat. 3. THERMOSTAT Provides regulation of oven temperature at setting selected by the oven operator. 15 111 Operation General Guidelines for Operating Personnel COOK TIMES AND TEMPERATURES BAKING TIPS Cook Temperatures D Scale dough for consistent product. Cook temperatures vary with different products. D Proof dough to proper consistency. Experiment with the initial bakes until you find the D Refrigerated dough or pies should be brought ideal combination of time and temperature. to room temperature before baking. Bubbles may occur when baking refrigerated product. Example: pizza Break bubbles if necessary. 1. Run several bakes at 500_F (260_C). Make D Alternate use between upper and lower section note of the time required to achieve a firm in a double oven. crust. D Avoid frequent needless opening of the door 2. If the cheese breaks down too quickly or D Rotate product placement in the oven. scorches, lower the temperature and length- en the bake time. 3. If faster production is desired, run additional bakes increasing the temperature by incre- ments of 25_F 4. Record the results to determine the highest temperature at which you can bake and achieve quality results with maximum produc- tion. NOTE: Pull time is critical at high temperatures. Cook Time Cook times vary with the amount of product loaded, the type of pan and the temperature. Rais- ing the temperature to lower the cook time is effec- tive to a point. Then the quality of the bake begins to suffer. 16 Maintenance Cleaning and Preventative Maintenance CLEANING THE OVEN PREVENTATIVE MAINTENANCE Painted and stainless steel ovens may be kept The best preventative maintenance measures are, clean and in good condition with a light oil. the proper installation of the equipment and a pro 1. Saturate a cloth, and wipe the oven when it is gram for routinely cleaning the ovens. cold. This oven requires no lubrication, however, the 2. Dry the oven with a clean cloth. venting system should be checked annually for On the stainless front or interiors, deposits of possible deterioration resulting from moisture and baked on splatter may be removed with any non- corrosive flue products. toxic industrial stainless steel cleaner. Heat tint If maintenance or repairs are required, contact the and heavy discoloration may be removed with any factory, the factory representative or a local non -toxic commercial oven cleaner. Blodgett service company. 1. Apply cleaners when the oven is cold, and al- ways rub with the grain of the metal. Clean Ultra Rokite decks with a triangular scraper used for cleaning broiler grids. IMPORTANT DO NOT use water or any other liquids to clean the deck! Clean the aluminized interior portion of the oven with a mild detergent. DO NOT use caustic solu- tions such as ammonia, lye or soda ash. DO NOT use domestic oven cleaners. Any of these prod- ucts will damage the aluminum coating. Daily Cleaning D Remove residue from beneath the doors with a small broom or brush. Weekly Cleaning D Brush out the combustion compartment and control area. 6 Month Cleaning o Clean secondary air ducts and air entry ports. NOTE: if the oven is moved the restraint must be reconnected after the unit is returned to it's regular position. 17 Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Strong bottoms on the bakes S Too much bottom heat S Reduce cook temperature and increase time S High gas pressure S S Faulty flue (strong direct vent) S S Product left in the oven too long S Shorten cook time SYMPTOM: Uneven bakes S Poor ventilation S S Oven doors left open too long S Do not open door unnecessarily S Improper scaling of dough S Scale dough consistently S Fluctuating gas pressure S S Warped pans S Change pans SYMPTOM: Product burning S Thermostat set too high S Reduce cook temperature S Product left in the oven too long S Shorten cook time S By -pass flame too high S S High gas pressure S S Thermostat out of calibration S S Heat deflectors worn out S *Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and /or adjustments be done by your local Blodgett service agency and not by the owner /operator. Blodgett cannot as- sume responsibility for damage as a result of servicing done by unqualified personnel. 18 Maintenance Troubleshooting Guide POSSIBLE CAUSE(S) SUGGESTED REMEDY SYMPTOM: Product dried out S Oven temperature too low S Increase cook temperature S Not using enough water in the mix S Increase water in product mix S Thermostat out of calibration S S Faulty flue (strong direct vent) S SYMPTOM: Extended baking times S Temperature setting too low S Increase cook time S Low gas pressure S S Strong ventilation S S Excessive door openings S Do not open door unnecessarily *Denotes remedy is a difficult operation and should be performed by qualified personnel only. It is recommended, however, that All repairs and /or adjustments be done by your local Blodgett service agency and not by the owner /operator. Blodgett cannot as- sume responsibility for damage as a result of servicing done by unqualified personnel. 19 u u Introduction Description et Specifications du Four Les fours a plateforme Blodgett ont eta bli les hauts surent des anndes de service sans probleme standards de qualitd de l'industrie par leurs carac- quand I'dquipement est correctement installd et teristiques de cuisson au four, le rendement et la entretenu. fiabilitd. Its restent sans dgal pour la qualitrs du pro- Les caractdristiques comprennent un bitti entiere- duit. ment en fer en L, des rayons d'angles entierement La simplicitd de conception et la qualitd de Ieur soudds et, un avant et des pones en acier inoxyd- construction jusque dans les moindres details as- able. Gaz Nature) Gaz Propane Unites US I Unites SI Unites US I Unites SI 1048 -BL SPECIFICATIONS POUR GAZ Valeur de Chauffe 1000 BTU /hr 37.3 MJ /m 2550 BTU /hr 95.0 MJ /m Gravity Specifique (air =1.0) 0.63 0.63 1.53 1.53 Pression arrivde de gaz au 3.5" W.C. 0.87 kPa 10" W.C. 2.49 kPa collecteur Consommation Four Par bruleur 42,500 BTU /hr 12.4 kW 42,500 BTU /Hr 12.4 kW Par four 85,000 BTU /Hr 24.9 kW 85,000 BTU /Hr 24.9 kW Bruleur principal taille orifice 30 MTD* 3.3 mm 48 MTD* 1.93 mm Bruleur veilleuse taille orifice .018" Dia. .46 mm .010" Dia. .25 mm 1048 B SPECIFICATIONS POUR GAZ Valeur de Chauffe 1000 BTU /hr 37.3 MJ /m 2550 BTU /hr 95.0 MJ /m Gravity Specifique (air =1.0) 0.63 0.63 1.53 1.53 Pression arrivde de gaz au 3.5" W.C. 0.87 kPa 10" W.C. 2.49 kPa collecteur Consommation Four Par bruleur 60,000 BTU /hr 17.6 kW 60,000 BTU /Hr 17.6 kW Par four 120,000 BTU /Hr 35.2 kW 120,000 BTU /Hr 35.2 kW Bruleur principal taille orifice 23 MTD* 3.9 mm 44 MTD* 2.18 mm Bruleur veilleuse taille orifice .018" Dia. .46 mm .010" Dia. .25 mm REMARQUE *Meche hclicoidale multiple Specifications fournies en unites US et SI 20 Introduction Elements du Four Plateforme de Rokite plateforme de pierre qui Compartiment des brQleurs situe au —des- absorbe Ia chaleur du bas du four pour cuire le sous de Ia chambre de cuisson. Ce compartiment dessous du produit. contient les brOleurs a combustion directe. Plateforme d'acier qui absorbe la chaleur du Brileurs a combustion directe fournissent la bas du four pour cuire le dessous du produit. chaleur a Ia chambre de cuisson et aux plate Supports de plateforme supportent les plate- formes. formes du four. Deflecteur detourne une partie de Ia chaleur Joint d'etancheitd de la plateforme bouche des brQleurs a combustion directe vers les I'espace entre la plateforme et I'avant du four. plaques tubulaires. Panneau de Contrble contient les cablages et Plaques tubulaires situees sur les parois int les elements permettant de contr6ler le fonction- rieures de la chambre de cuisson. Les plaques tu- nement en four. bulaires conduisent Ia chaleur des brOleurs a la cavitrs du four. La chaleur cuit le dessus du produit avant d'etre evacuee du four. Plaques tubulaires Plateforme r Panneau de ContrOle Compartiment NIII%%4 de cuisson Compartiment des brOleurs Joint d'dtancheit8 de Ia plateforme Figure 9 21 Installation Livraison et Implantation LIVRAISON ET INSPECTION REMARQUE :•L'entretien regulier peut en general Tous les fours sont expedies en conteneurs. A la etre effectue3 dans les limites du de- reception de votre four Blodgett vous devez: placement que permet /a chaine de retenue. Si le four doit etre plus ejcar- D Verger que les emballages ne sont pas abimes. to du mur, l alimentation en gaz doit Toute defection dans l'emballage doit etre no- etre coupe et la canalisation de- tee sur ['accuse de reception de Ia marchan- branche3e du four avant d'enlever la dise; celui -ci dolt etre signe par le chauffeur. chain. Celle-ci doit etre utilisee pour D Sortir le four de son emballage et verifier son empe3cher d'exercer toute contrainte bon eat. Les transporteurs n'acceptent les re- sur le coupleur de gaz clamations et plaintes que si elles sont faites dans les quinze jours qui suivent Ia Iivraison et II est essentiel qu'une circulation d'air adequate si I'emballage a ad conserve afin d'etre inspec- au four soit maintenue pour apporter un debit d'air te. de combustion et de ventilation suffisant. La Blodgett Oven Co., n'est pas responsable o L'emplacement ne doit pas avoir de courants des degets subis pendant le transport. Le d'air. transporteur est seul responsable de la Iivrai- o Maintenez Ia zone du four Iibre et degagee de son du materiel en bon etat Iorsque I'expedi- tous materiaux combustibles tels que le papier, tion a ete acceptee. Neanmoins, nous sommes le carton, ainsi que les Iiquides et solvants in- a votre disposition pour vous aider a composer flammables. votre dossier de reclamation. D Le four ne dolt pas etre place sur une surface in- curve3e ou fixe au mur. L'empecherait I'air de cir- IMPLANTATION DU FOUR culer Iibrement vers le compartiment de com- L'implantation correcte et bien etudiee du four bustion et par consequent produirait une sera a l'avantage a long terme de I'operateur et mauvaise ventilation. L'extinction de la veilleuse permettra d'obtenir un rendement satisfaisant. ou des Hammes jaunes provenant du brQleur principal indiquent un manque d'arrivee d'air Les espaces de degagement ci— dessous doivent secondaire. etre prevus entre le four et toute construction com- D Le four doit etre installe sur les pieds fournis par bustible ou non. le fabricant. D COW droit du four 15 cm Veuillez verifier le tableau de specifications avant o COW gauche du four 15 cm d'effectuer tout branchement sur ce four afin de D Arriere du four 15 cm vous assurer ques les specifications de ce four D Dessous du four 15 cm sont compatibles avec le gaz d'arrivee au four. Le tableau de specifications se trouve a I'interieur de Les espaces de degagement ci- dessous doivent la porte du compartiment br0leur. II faut ouvrir Ia etre possible pour permettre I'entretien. porte pour le trouver. o Cete gauche du four 30.5 cm 22 Installation Montage du Four EMBALLAGE ASSEMBLAGE DES PIEDS Avant de commencer le montage du four it faut vo- 2. Pousser le four, coucho sur le dos, sur un ele- rifier que tous ses composants sont presents. En vateur. plus du four, lui -meme, it faut des pieds, un 3. Chaque pied est fixe par trois boulons sous la systeme de ventilation et/ou d'autres accessoires. base du four. Pour les sections simples: FIXATION DES ROULETTES 1048 avec des plaques en metallique 1. Boulonnez les supports a celui -ci au moyen D Des pieds, une rogulateur, un collet de tuyau, de boulons de 1/2 -13 t8te hex (les roulettes un diverteur d'air et des plaques en metallique freinees doivent otre tournees vers le devant sont emballes dans le four. du four). D Une hotte a air (quand elle est fournie) est em- 2 Faites reposer avec precaution le four sur les banes dans une bone individuelle. roulettes. (II sera necessaire de le faire soulev- 1048 avec des plaques en Rokite er de la palette et de le faire reposer sur les roulettes par plusieurs personnes.) Serrez les D Des pieds, une rogulateur, un collet de tuyau, et freins des roulettes avant. un diverteur d'air sont emballes dans le four. REMARQUE:Un dispositifde retenue fixe dolt etre D Des plaques en Rokite sont emballes dans une fourni si des roulettes sont utilises bofte individuelle. avec un connecteur flexible pour des D Une hotte o air (quand elle est fournie) est em- appareils portatifs. Ce dispositif doit banes dans une bone individuelle. fixer le four a une surface immobile Pour les sections doubles: pour climiner toute contrainte pou- vant etre subie par le connecteur. Si 1048 avec des plaques en metallique le four est deplacc, it faut rebrancher D Des pieds et boulons, une rogulateur, un collet le connecteur apres avoir remis le de tuyau, un raccordement de tuyau pour four four en position normale. double et des plaques en metallique sont em- balles dans la section du bas. D Une rogulateur, un collet de tuyau et des plaques, un diverteur d'air, en metallique sont emballes dans la section du haut. D Le cadre de pied d'angle est emballes dans une bolte individuelle. D Une hotte a air (quand elle est fournie) est em- banes dans une bolte individuelle. Double 1048 avec des plaques en Rokite D Des pieds et boulons et un raccordement de tuyau pour four double sont emballes dans la section du bas. D Une regutateur, un diverteur d'air, et un collet de tuyau sont emballes dans la section du haut. D Les plaques en Rokite sont emballees dans deux boites en carton separees. D Le cadre de pied d'angle est emballes dans une bolte individuelle. D Une hotte o air (quand elle est fournie) est em- balles dans une bolte individuelle. 23 Installation Montage du Four MONTAGE DE LA SECTION DOUBLE MONTAGE DU DEFLECTEUR EN TROIS 1. Fixer les pieds de 12" (305 mm) la section du PARTIES bas. 1. Les deflecteurs sont expedies en place dans 2. Retirer la gaine de metal qui recouvre le tuyau le four. Leur montage n'est pas necessaire. au bas de la SECTION SUPERIEURE DU TUY- 2. Retirer la pane d'attachement qui se trouve au AU SEULEMENT et conserver les deux vis. centre arriere de chaque deflecteur avant d'in- 3. Attacher le cadre de pied d'angle de ragrandir serer ['ensemble fait de deux parties de la aux sections superieures. plaque. 4. Insere le four double connection de tuyau en DES PLAQUES EN ROKITE la section superieure de four tuyau jusqu'a Iui est nettoyage avec Tangle de base. Tient tem- 1. Saisir la plaque en Rokite dans Iouverture de porairement dans I'endroit avec la bande. la porte. La glisser par Iouverture de la porte 5. Installer la section du haul sur la section du vers I'arriere du four jusqu'ia ce qu'elle repose bas. la plaque sur le support de plaque. La glisser vers la droitjusqu'a ce qu'elle tombe en place. 6. Enlever la bande et diapositive la connection 2. Glisser Tune des deux plaques 4troites par de tuyau en la position sur le col de la section I ouverture de la porete vers I'arriere de I'autre du bas. Voir Figure 10. plaque jusqu'a ce qu'elle soit dans le support 7. Attacher la connection du tuyau au section du de plaque. La glisser vers la gauche jusqu'fi bas avec des vis du tuyau couverture. ce qu'elle tombe en place. 8. Monter la hotte a air ou le diverteur d'air avec 3. Presser les deux parties de plaques vers Tint- les vis fournies. rieur de telle sorte que lesjoints se ferment. 4. Reffrer pre- chauffage instructions approvi- sionnees avec Rokite. REMARQUE:A cause du poids des plaques en Ro- kite, faites attention de ne pas vous blesser ou d'abfiner les plaques lors- que vous les faites glisser dans le g four. I I II I If Figure 10 Figure 11 24 1 1 Installation Montage du Four JOINT DE PLAQUE MISE A NIVEAU DES FOURS 1. Placer la partie longue de Ia IBvre du joint de- Les fours sont equipes de pieds ajustables suivant vant I'angle de support du plateau. Placer la le code NSF. partie courte de la Ie?vre qui a des encoches 1. Mettre les fours a niveau Iateralement et verti- entre I'angle du support de plaque et Ia calement en plagant le niveau sur Ia surface plaque. de Ia section inferieure. 2. Pousser vers le bas dand son emplacement. 2. Faire les reglages suivant le besoin. REGLAGES A FAIRE LORS DE L'INSTALLATION INITIALE Chaque four ainsi que ses composants ont ete soigneusement testes et inspects avant d'etre expedies. Cependant, it est bien souvent necess- aire de faire des verifications et des reglages sur place au moment de ('installation initiale. Ceci est un procede normal. De tels reglages sont sous Ia responsabilite du vendeur ou de I'installateur et ne sont pas imputables a des defauts de fabrication ou de materiau. Par consequent, ces reglages ne Figure 12 sont pas couverts par Ia garantie de ('equipment d'origine. Ces reglages comprennent, sans s'y PLAQUES DE CHEMINEE limiter: 1. Inserer I'arriere de la plaque de cheminee o le calibrage du thermostat dans Ia glissiere verticale situee a 1'arriere du D le reglage des portes compartiment du cuisson. o reglage du bruleur 2. Pousser la plaque vers I'exterieur en direction o la mise de niveau de Ia paroi Iaterale du four. D Ia verification de Ia pression du gaz 3. Soulever I'extremite avant de la plaque de 1/2 o le serrage des boulons pouce afin de permettre aux deux pattes si- On ne peut considerer une installation achevee tuees sur les plaque de s'aligner et de s'en- tant qu'un personnel qualifie n'a pas procede a sa gager dans les glissieres situees sur Ia paroi verification complete et fait les reglages necessair- avant du four. es s'il en est besoin. 4. Laisser retomber Ia plaque dans son em- placement. Figure 13 25 Installation Ventilation Un systeme de ventilation planifie et installe est HOTTE D'EVACUATION TYPE VOOTE absolument necessaire car it permet un bon fonc- La methode de ventilation Ia meilleure est celle qui tionnement du four tout en debarassant la surface utilise une hotte de ventilation adequate mecani- de travail des buees et residus de combustion. que. II y a deux methodes de ventilation acceptables La hotte doit etre concue pour couvrir la totalite de pour le four: I'appareil ventiler avec en plus un surplomb se D Soit une hotte d'evacuation, de type voute me- 15 cm (6 de chaque cote de I'appareil non adja- canique. cent au mur. La distance du plancher a I'extremite D Soit une installation a prise directe. la plus basse de la hotte ne doit pas depasser sept Installation aux Etats —Unis et au Canada 2.1m (7'). Se reporter aux codes locaux de la ventilation. En Le volume total d'air neuf et d'evacuation consi- I'absence de codes locaux, se reporter au code darer tors de la determination de la capacite de hotte necessaire est d'environ 11 CFM pour cha- national de Ia ventilation intitule "Normes pour que section de four. ('installation d'equipements pour I'enlevement des fumees et vapeurs grasses provenant d'e- Installation du deviateur de tirage quipements commerciaux pour la cuisine Les fours commandos pour hotte d'evacuation NFPA -96— Edition la plus recente. sont fournis avec un deviateur de tirage. Installer le deviateur de tirage comme suit A 6 k AVERTISSEMENT: 1. Placer le deviateur au- dessus du connecteur Un mauvais systeme d'aeration peut de cheminee avec la partie ouverte tournee aboutir a un mauvais fonctionnement du vers ('avant du four. Voir Figure 14. four, des resultats de cuisson peu satis- 2. L'assujettir des deux cotes avec les vise tole faisants; iI peut egalement abimer I'appa- fournies. reil. Les degas causes par une mauvaise ven- Divertisseur d'air tilation ne sont pas couverts par la garan- tie du fabricant. Avant du four Figure 14 26 Installation Ventilation EN PRISE DIRECTE Quand ('installation d'une hotte aspirante mecani- Cheminee que est impossible ou peu pratique realiser, on peut ventiler le four au moyen d'une installation en prise directe. Hotte de tirage AVERTISSEMENT!! Quand on utilise un systeme fi prise di- recte it faut absolument suivre le schema. Une installation de ventilation fi prise di- recte qui est defectueuse donnera des re- sultats de cuisson peu satisfaisants et causera des degets prematures aux ele- Avant du ments breleurs. four La cheminee doit etre de classe B ou mieux avec un diametre de 25.4 cm (10 La hauteur de la cheminee doit dopasser de 2 e 2,5 m (6 -8') le Figure 15 haut du toit du batiment ou autre structure proche. Ne jamais diriger la ventilation du four dans une hotte. La cheminee doit etre chapeautee avec une PROBLEMES DE LA VENTILATION coiffe de type homologue UL, pour isoler la chemi- La Serie 1048 utilise le principe naturel de la cha- nge des intemperies exterieurs. leur montante comme base de sa ventilation. Si Dans ce cas 11 est important de foumir assez d'air par n'importe quel moyen I'on restreint ou I'on secondaire car ('installation a pris directe ne peut force la ventilation des fours del la Serie 1048, les pas renouveler ('air absorbe et ventile par le four. caracteristiques de cuisson du four seront defa- Le volume total d'air neuf et d'evacuation consi- vorabiement affectees. derer lors de la determination de la capacite de Par exemple: ventilation forcee hotte necessaire est d'environ 30 CFM pour cha- que section de four. Pour augmenter la circulation D ('utilisation d'un ventilateur dans le tuyau a prise d'air dans la piece, un expert en ventilation doit directe etre consulte. D ('installation sur le four d'une hotte d'aeration Installation de la hotte de tirage qui nest pas installee avec le diverteur d'air en forme de L Les four commandos pour la ventilation directe Par exemple: ventilation restreinte sont fournis avec une hotte de tirage. Installer la hotte de tirage comme suit D des tes et coudes 1. Placer la hotte de tirage au— dessus du con- D des sections horizontales necteur de cheminee. Voir Figure 15. Un air d'appoint insuffisant peut etre cause que 2. L'assujettir des deux cotes avec les vis tole ('air chaud et les combustibles restent dans le four, fournies. reduisant la duree utile des composants. 27 Installation Branchements de Service Normes et Codes LES CONSEILS D'INSTALLATION ET D'ENTRE- Installation aux Etats -Unis et au Canada TIEN CONTENUS DANS CE MANUEL NE Les branchements de gaz doivent etre en accord S'ADRESSENT QU'A UN PERSONNEL QUALI- avec les codes locaux, ou en ('absence de codes FIE. UN PERSONNEL NON QUALIFIE PEUT SE locaux, avec le Code National du Gaz de Chauf- BLES SER ET AB LE FOUR LORS DE fage, ANSI Z223.1 le Code d'Installation du Gaz SON INSTALLATION ET/OU SON ENTRETIEN. Nature' CAN/ CGA- B149.1oule Code d'Installation Un personnel d'installation qualifi4 est reprdsente du Propane CAN /CGA B149.2 si applicable. soit par des personnes physiques, soit par un so- cia& une usine, une corporation qui en personne ou par l'intermddiaire d'un representant s'engage a et est responsable de: D ('installation ou le remplacement de conduits de gaz, ou le branchement, ('installation, la repara- tion ou I'entretien de I'dquipement. Le personnel d'installation qualifid doit etre experi- mentd dans ce type de travail, s'etre familiarise avec toutes les precautions requises et respecter tour les rdglements promulgues par les autorites provinciales ou locales competentes. Ok k CERtIFIED F R iIF O V Utz 28 1 Installation Branchement de Gaz CONDUIT DE GAZ Maximum Capacity of Iron Pipe in Cubic Feet Un systeme d'alimentation en gaz de bon calibre of Natural Per Hour est essentiel pour obtenir le meilleur rendement (chute de pression n de e 1 13 mm (0,5 po) du four. Les conduits doivent etre calibres pour la colonne d'eau) fournir suffisamment de gaz pour alimenter tous Longeur Dimensions nominales les appareils sur le conduit sans perte de pression de conduit a r quipement• pieds 3/4" 1" 1-1/4" 1 -1/2" 2" Exemple: 10 360 680 1400 2100 3950 REMARQUE ::Les valeurs en BTU de l exemple sui- 20 250 465 950 1460 2750 vant sont pour le gaz nature% 30 200 375 770 1180 2200 Achat d'un four a convection 1048 -BL qui dolt 2tre 40 170 320 660 990 1900 ajoute sur la conduite de cuisson existante. 50 151 285 580 900 1680 1. Additionner les valeurs nominales en BTU des 60 138 260 530 810 1520 appareils utilises. Friteuse Pitco 120,000 BTU 70 125 240 490 750 1400 Cuisiniere 6 bruleurs 60,000 BTU 80 118 220 460 690 1300 Four 50.000 BTU 90 110 205 430 650 1220 Total 230,000 BTU 100 103 195 400 620 1150 2. A ce total, ajouter la valeur nominale en BTU du nouveau four. Du Code national du gaz carburant Partie 10 Tableau 10 -2 Total precedent 230,000 BTU Maximum Capacity of Pipe in Thousands of 1048 -BL 85.000 BTU BTU /hr of Undiluted L.P. Gas at 11" W.C. Nouveau total 315,000 BTU compteur gaz et (chute de pression de mm (0,5 po) 3. Mesurer Ia distance entre le com P 9 a la colonne d'eau) la conduite de cuisson. Ceci est Ia longueur de tuyau. Disons que la longueur de tuyau est Longeur de Diametre exterieur de 12,2 metres (40') et le calibre du tuyau est conduit pieds 3/4" 1" 1 -1/2" de 2,54 cm (1 10 608 1146 3525 4. Se reporter au tableau approprie pour deter- miner la capacite totale de la conduite de gaz 20 418 788 2423 actuelle. 30 336 632 1946 Pour cette exemple, la capacite totale est de 40 287 541 1665 320,000 BTU, la conduite de gaz actuelle n'a 50 255 480 1476 pas besoin d'etre augmentee. REMARQUE:Les capacitds en BTU donnces sur 60 231 435 1337 les tableaux sont uniquement pour 70 215 404 1241 des longueurs droites de tuyaux. 80 198 372 1144 Tous les coudes et autres raccords 90 187 351 1079 diminuent la capacitcs de la con duite. Pour toute autre question, 100 175 330 1014 prendre contact avec la compagnie Du Code national du gaz carburant Partie 10 Tableau 10 15 locale de distribution du gaz. 29 l i t Installation Branchement de Gaz REGLAGE ET TEST DE PRESSION Pour maintenir Ia bonne pression de gaz, chaque Chaque section des fours de 1048 -Best standar- four est )lure avec un regulateur. Le regulateur est disee 120,000 BTU par heure (35.2 KW). Chaque essentiel pour le fonctionnement correct du four et section des fours de 1048 -BL est standardise il ne doit pas etre retire. II est preregle pour ali- menter le four avec une pression de gaz nature) au 85,000 BTU par heure (24.9 KW). Pour des fours 1048 -B, il est indispensable d'avoir un system collecteur de 0,87 kPa (3,5" WC la colonne d'arrivee de gaz nature) de 120 pieds cubiques d e2 une Cn de propane au collecteur de 2,5 (3.40m ou de gaz propane de 47 pieds cubique 2,50 kPa (10,5 5 W WC). (1.33m pour alimenter chaque unite par heure NE PAS INSTALLER DE REGULATEUR SUPPLE afin que le four fonctionne correctement a plein MENTAIRE 00 LE FOUR SE CONNECTE SUR rendement. Pour des fours 1048 -BL, il est indis- L'ALIMENTATION DE GAZ SAUF SI LA PRESSION pensable d'avoir un system d'arrivee de gaz natu- D'ENTREE EST AU- DESSUS DU MAXIMUM. rel de 85 pieds cubiques (2.40m ou de gaz pro- A cause de la rarefaction de I'oxygene a des eleva- pane de 33 pieds cubique (0.9m les fours Lions superieures a 600 metres, la capacite nomi- sont regles en usine en fonction du type de gaz nale de I'unite peut necessiter une reevaluation. specific sur Ia plaque signaletique. (La dimension de ('orifice peut necessiter un ajustement pour s'accomoder des pressions d'air Pression a ('entree differentes a de plus hautes altitudes). Si elle n'est Gaz Naturel Gaz Propane pas reevaluee, une combustion incomplete peut se produire degageant des aldehydes et du CO Min Max Min Max ou de I'oxyde de carbone. Aucun de ces degage- ments n'est acceptable et ils peuvent etre dan- W.C. 7.0 10.5 11.0 13.0 gereux pour la sante de I'utilisateur. kPa 1.43 2.61 2.74 3.23 Avant le raccordement du four, veillez a bien purg- er les conduites de gaz de toutes rognures metalli- Pression au collecteur ques, Iimaille, bavures d'enduit et autres debris. Gaz Naturel Gaz Propane Apres le raccordement, verifiez la pression du gaz. Les branchements de gaz doivent etre en accord W.C. 3.5 10.0 avec les codes Iocaux, ou en ('absence de codes kPa .87 2.49 Iocaux, avec le Code National du Gaz de Chauf- fage, ANSI Z223.1 le Code d'Installation du Gaz D Pression a ('entree Pression du gaz d'arri- Nature)CAN /CGA- B149.1 ou l e Code d'Installation vee, avant ('entree du four. du Propane CAN/CGA-B149.2 si applicable. D Pression au Collecteur Pression du gaze Le four et sa vanne d'arret individuelle doivent etre ('entree du ou des br0leurs principaux. deconnectes du systeme d'alimentation en cas de D Min Pression recommandee pour le fonction test des conduites a pression manometrique su- nement du four. perieure a 1/2 psi (13.85 po a la colonne d'eau ou D Max Pression maximale a laquelle lefabricant 3.45 kPa). garantit le fonctionnement du four. En cas de test a pression manometrique de 1/2 psi (13.85 po a la colonne d'eau ou 3.45 kPa) ou moindre, le four doit eve isole du systeme par la fermeture de sa vanne d'arret manuelle indivi- duelle. 30 Installation Branchement de Gaz RETENUE DU TUYAU DE GAZ AVERTISSEMENTH Si le four est monte sur roulettes, un connecteur commercial flexible ayant un diametre interieur Si Ia retenue est deconnectee, quelqu'en minimum de 1,9 cm (3/4 doit etre utilise avec un soit la raison, elle doit etre reconnectee dispositif de connexion rapide. quand le four est remise sa position d'ori- gine. La retenue, fournie avec le four, doit servir a limiter les mouvements de I'unite de facon qu'aucune Installations aux Etats Unis et au Canada tension ne soit placee sur le connecteur flexible. Le coupleur doit etre conforme a la Norme Appli- Quand Ia retenue est entierement etendue, le con- cable aux Coupleurs pour Appareils a Gaz Mo- necteur doit etre facile a installer et a connecter ra biles, ANSI Z21.69 ou Coupleurs pour Appareils a pidement. Gaz Mobiles CAN /CGA 6.16. II convient d'utiliser Ce dispositif (qui consiste en un cable de gros cal- egalement un dispositif de debranchement rapide ibre) doit supporter une charge d'epreuve de conforme a Ia NormeApplicableaux Dispositifs de 1,000 Ib. (453 kg) et doit etre accroche au mur Ddbranchement Rapide pour Combustibles Ga- pour empecher d'endommager celui ci. NE vous zeux, ANSI Z21.41 ou Dispositifs de Debranche- servez PAS de la canalisation de gaz ni d'une ment Rapide pour Combustibles Gazeux CAN canalisation d'electricite pour y accrocher I'extre- 1 Une entrave fixee a une surface immobile mite fixee i3 demeure du dispositif de retenue Ser- doit etre prevue pour limiter le mouvement du four vez -vous de boulons d'ancrage dans le beton ou et eviter les tensions au niveau du connecteur. les parpaings. Sur les murs en bois, utilisez des tire -fond a bois a resistance elevee que vous en- foncez dans les montants du mur. 1. Monter la corniere fournie sur le boulon du pied juste au- dessous de I'arrivee de gaz. Voir Figure 16. 2. Fixer ('attache sur le cable de retenue sur Ia comiere. Mitre du four Corriere de retenue du cable I�♦ L-_.a Unite a deux fours superposes montree. Utiliser le meme procede pour les unites simples avec des pieds de 64 cm (25 Figure 16 31 Utilisation Information de Securite LES INFORMATIONS CONTENUES DANS Que faire en cas de panne de secteur: CETTE SECTION SONT DESTINEES AU PER D Fermer tous les interrupteurs. SONNEL QUALIFIE APPELE A UTILISER LE FOUR. ON ENTEND PAR PERSONNEL QUALIFIE REMARQUE:Dans le cas d'un amt de l appareil, LE PERSONNEL QUI AURA LU ATTENTIVEMENT quel qu'il soft, attendre cinq (5) min LES INFORMATIONS CONTENUES DANS CE utes avant de remettre le four en MANUEL, CONNAIT BIEN LES FONCTIONS DU marche. FOUR ET /OU POSSEDE UNE EXPERIENCE AN- Conseils generaux de securitd: TERIEURE DE L'EMPLOI DE L'EQUIPEMENT DE- CRIT. LE RESPECT DES PROCEDURES RECOM- D NE PAS utiliser d'outil pour fermer les comman- MANDEES DANS CETTE SECTION PERMETTRA des du gaz. Si le gaz ne peut pas etre ferme D'ATTEINDRE LES PERFORMANCES OPTI- manuellement ne pas tenter de reparer. Appeler MALES DU SYSTEME ET D'EN OBTENIR UN un technicien de service qualifie. SERVICE DURABLE ET SANS ENCOMBRES. D Si le four doit etre deplace, quelqu'en soit la rai- son, le gaz doit etre ferme et deconnecte de I'u- CONSEILS DE SECURITE nite avant de retirer le cable de retenue. Recon- necter la retenue quand le four a ete remis a son Pour la securite, lire avant d'utiliser I'ap emplacement d'origine. pareil. D NE PAS retirer le couvercle du panneau de contrele sauf si le four est debranche. Que faire s'iI y a une odeur de gaz: Prenez le temps de lire attentivement les instruc- D NE PAS essayer d'allumer I'appareil. tions qui suivent. Vous ytrouverez la cIe du succes D NE PAS toucher d'interrupteur electrique. du four a Blodgett. D Utiliser un telephone exterieur pour appeler im- mediatement la compagnie du gaz. D Si la compagnie du gaz ne repond pas, appeler les pompiers. 32 Utilisation 1 0 Les Commandes du Four Allumage 1. Placer Ia VALVE PRINCIPAL A COMMANDE MANUEL (2) dans Ia position OFF 2. Appuyer sur le bouton rouge de la VALVE DE VEILLEUSE AUTOMATIQUE (1). 3. Placer une allumette ou une bougie allumde O prLs de Ia veilleuse. 4. Une fois la veilleuse allumde, continuer a ap- puyer sur le bouton rouge pendant environ 30 secondes puis relacher Ia pression. 5. Tourner Ia VALVE PRINCIPAL A COMMANDE O MANUEL (2) sur Ia position ON. 6. Regler le THERMOSTAT (3) a Ia temperature voulue. Prochauffage 4110 O 1. Le premier prechauffage du four doit se faire une temperature de 315_C (600_F) sur une period de quatre heures en augmentant de 55_C (100_F) et en commengant 149_C (300_F). Ouvrir le four de temps en temps pour en verifier sa bonne marche ce qui per- met en meme temps de temperer les plaques en Rokite et de bruler les graisses et rdsidus l de fibre de verre. l REMARQUE :Le four avec plaque en Rokite a une temperature de prcchauffage de 315 C (600 F) a besoin plus 20 minutes de prdchauffage. Chargement DESCRIPTION DES COMMANDES II faut placer les pizzas en rotation sur la plaque de maniere a Ia Iaisser recuperer sa perte de temp- 1. LA VALVE DE VEILLEUSE AUTOMATIQUE rature due a la fournee prec8dente. Ne pas Iaisser ferme toute arrivde de gaz lorsque la veilleuse de pizzas ou de recipients se toucher entre -eux ou ne fonctionne pas. toucher les parois du four. Ouvrir les pones du four 2. LA VALVE PRINCIPALE A COMMANDE MAN- le moins possible. UELLE procure une commande manuelle La plate -forme est congue pour cuire de Ia pizza de I'arrivee du gaz au br:leur principal par et du pain. Pour Ia cuisson d'autres produits, vous thermostat. pouvez utiliser des plateaux ou des recipients. 3. LE THERMOSTAT procure un reglage de la Amt du Four tempdrature du four prdalablement selection- nee par I'operateur du four. 1. Placer Ia VALVE PRINCIPAL A COMMANDE UTILISATION MANUEL (1) dans Ia position OFF REMARQUE:Quand le four est fermc en bas, plac- La mise en service du four de la Serie 1048 est aus- erla valve principals controlemanuel si simple que 1, 2, 3 Allumage, Prechauffage et dans la position OFF. 11 n'est pas nd- Chargement cessaire a dteindre la flamme de pi- lote. 33 74 7.. __7. 4 J,4 (mo t w.l lac -4./h LU, 2 Pst.1or -r-1,-.2 I 6-r- ti=ev 14e5e3r- Wong -i-we 7za floc Po .ef,c 97-e i. jh co, 549 �Gti'S i RONALD �G. SEP 2 1 2006 I COMM DEPARTMENT OF DEVELOPMENT L- (h1 11 X141 c 1 ro 4 (8ao c.F.NeN l lc?", U To 1 1 r A. c \s......................„ 1 1 ELN t L__ n a fkl (r2.) 2 -c- fir) (.,,‘6 L --dim. A c.8)t' 1 (H 1E41 hcri__. coda, V 1. 507 kib-i- To 7 C 4L.. 4r L 3 h net2 tcoci. .464 IBM .fi t -4144 g i__ cg iiii f T f h�� \Zv 1 121 62 1,01,4-71DI il l tl.)(47 l 0 1\1 NO 1 2 14 LA ms's -z.Z,4. -co-, of 44 GetTA. -S Orr 1 I El° b 664- ei r�q hood U U' 11 Fgvi>z'Et) Au_ Je o4-1- W/ NF ,�f a -r) 4�L r I t !I 1 eXF 2) S 557.1 Sol. Twg 1r 0_46/1e-1.' 14 -0W7 T Az-" 4 047 ttc hoo jr .567) IZ hgo 2i 5.1 -r 11 otT- Fzz Q l) j s G6 (3.4 F rD F. to etz(J 1 e LIP P ►LIP !17. q L cxe 4 .2 1 1x/2 E v4 g 2. 2ns 71f5.75 C-* h i liorD Eico C rl %O4 6 e-} +4-1-c h .i �,J 1,1 'Z. d5P &/K.4.1... ii-eADT? ,---oiz. Ci &AV -cfm-vigr2. o c-i -ziffr- 2 45) m n-- c.val 1( rr--,d fic-rm-e2 cr-- frz4 d ?NCO Ciar—s)1. 10?-4- c-r- (P' Gtr t N 11-c H 717 CT1LL 114 .ice -ham-) !S M4 c op the 14- L)LLIT v GiNtWq w t,_, d d 4.-)w, ,F- heed. i s N,( o ,r av►� c d- avph .va R u Q Z�` r, 9,,,p."-er u.4-1. l i,- 14 P -the- r� J wvi( be. /a h w1; r e v�g t.c�'1- LA-. i-� e4-14-11Z6 .k L Id n� q t tI7 &X1G Wt I 1 Q e A l bX�. L C.4.41ii j 1 :42,02s N 1 (-CV4C &ND Ocil -Ac-c- rize3O 1c c u 1 Id 4w� f ut> d AK-cam 111.(1 6appIr and es- 6,�� 2 bu t l d.( g= .J__44, t'. t ,l- ?.?ia *U HGM A R C H I T E C T U R E C Ronald D. Hansche AIA James J. Groff AIA City of Oshkosh September 21, 2006 Division of Inspections 215 Church Ave. Oshkosh, WI 54902 Att: Allyn Dannhoff, Director of Inspection Services RE: Sisters Pizza Subs HGM Architecture, Inc. Project No. 2006 Dear Allyn: Enclosed for your review are the following items: 3 sets of design data for existing hood 1 form for submittal 1 fee for submittal. It was not listed on schedule the amount for hood submittal although a box is indicated in Item 2. If this fee is not correct please advise. Please note the following items: 1. The south wall of the building is located 10' -8" from the south wall. This was determined by taking the listed north/south dimension of property and measuring the location of rear wall from north property line. 2. Dimensions are actual of hood that exists. 3. CFM's for assumed existing equipment was provided by owner. No actual data is available for existing make up air units. Therefore it will be necessary to have air balance test made on the existing conditions. If there are additional questions on this submittal please contact me. Vefyours, Ronald D. Hansche SEP 2 1 2006 HGM Architecture, Inc. 2{106LT02 DEPARTMENT E OF COMMUNITY DEVELOPMENT Cc: Steve Sosnoski 805 North Main Street P. O. Box 0976 Oshkosh, WI 54903 -0976 Phone (920) 231 -6950 FAX (920) 231 -4518 SBD -118 (R 07/2006) Check our website at http hs-ww.commerce state wi.us'SB!SB- DivFornvs.html for the most current version of this form \4'j5cofl5,fl APPLICATON FOR REVIEW BUILDINGS, HVAC, FIRE AND Transaction ID \/5 7 Department of Commerce COMPONENTS SBD -118 Previous Related Trans II>. Safety Buildings Division Complete all pages- _Assumed Reviewer Bureau of Integrated Services NOTE: Personal information you provide may be used for Assigned rtlice secondary purposes [Privacy Law s. 15.04(1)(m), Stets.] This form is to be used only for aihne or dropping off plans without an appointment, or if you are seheduhng a Reviewer Start Date* rn revision via FAX I see Box 13 For pre scheduling of building HVAC, and fire plans use the electronic online request for commercial Your may monitor the status of your plan at our website. bnihhng plan appolnnnentr found at our web site at http wow coirunerce.state wi us SB SE DiaTlanReview htm1= http wwry comrneree.state wius/SB 'SB-DivPlanReviewStatus.html FOR RFVTSIONS NOTE: We reserve the right to re distribute plans to Indicate date plan will be in our office Return confirmed appointment information to another office if needed to reasonably balance Lchoose one 1 Fax email address turnaround times. 1. Type of Submittal or Service 2. Occupancy Type Additional Non- Accessory 3. Construction Information Requested (check all that apply) Major Use Check Use with Occupancies -Circle All Construction Class Circle One New the Greatest Floor Area that Apply) IA 115 IIA 116 IIIA IIIB IV VA VB Alteration Addition/Alteration A Assembly Al A2 A3 A4 AS Area (project area, include all levels): sq tt Approval Extension B Business/Office 8 Revision E Educational E Number of Floor Levels 1 Revision Following Held Plans F Factory/industrial Fl F2 Follow Up of a Denial Within 8 Months H Hazardous H1 H2 H3 H4 H5 Total Buikkng Volume is less than 50,000 Cu. Ft. Yes '3 No Preliminary Consultation (contact I institutional /Daycare /CBRF 11 12 13 14 reviewer before scheduling or (x) M Mercantile /Retail M Seismic Review Threshold (circle one) submitting) R Residential R1 R2 R3 R4 1. B -F and greater than 1 story 2. A or 1 story Footing Foundation Plans Only S Storage S1 S2 3. Non Structural Alteration Structural Framework Shell Only U Utility /Misc U Permission to Start Multiple Identical Buildings (see box 5) IF YOU ARE USING THIS APPLICATION TO COMPLETE A BUILDING PROJECT THAT IS Number of Buildings ALREADY APPROVED, PLEASE INDICATE THAT TRANSACTION NUMBER. THEN Objects Submitted for Review (check all COMPLETE ONLY THE FOLLOWING: BOX #1, BOX #4 (COMPLETE IF THIS IS A PARTIAL that apply) i PROJECT), BOX #5 (IF IT APPLIES), BOX #6 AND THE CUSTOMER BOXES. Building Membrane Construction 4. Project Information Fill in all known information Site Number If Known Canopy Project Site Name Sister's Pizza Sub Elevated Pedestrian Access t Historical Building- Review per Tenant name or building designation COMM 70 Structure Previous Tenant Name Bleacher Stand Alone Bleacher (not part of Number Street 1009 W. 9th Ave. building project) Count Winnebago City IX Villaeet I Town 1 of Oshkosh Rack Supported Storage Building Building HVAC 5. Identical Buildings (NOTE: Complete a separate application for each non identical building) HVAC Building /Facility Name/Designation Building /Facility Address HVAC Alone (no related biktg submittal) Kitchen Exhaust Hood Fire Suppression (see box 7) Fire Detection/Alarm (see box 7) Structural Component Plans) which 6. After plans are reviewed, please: (check all that apply) accompany this submittal (check all that apply): Call Customer 1©2, 3, 4 (circle number)* 1 Matt plans to customeOl 2, 3, 4 (circle number)* Hold plans for Roof Truss Metal Bldg Floor Truss Fire Escape pickup by designer Steel Girder Precast Plank or designated agent Laminated Wood Precast Wall *Refers to customer number from below Designer Information (Customer 1) Designer Information (Customer 2) First Name Last Name Customer Number First Nanie Last Name Customer Number Ronald Hansche 260000 (1) Company Name 4 Company Name HGM Architecture, Inc. Address I Address 805 N. Main St. I City Oshkosh State WI S [g Cit State Zip +4 (9 digits) Phone Number (area code) Fax E -Mail 4 �t U Phone Number (area code) Fax E -Mail 920 -231 -6950 920- 231 -4518 hgmarch@execp .com Check others if applicable First Time Submitter Yes _No Check others if applicable First Time Submilter Yes No Designer of _BldgX HVAC, _Fire Alarm _Fire Suppression Owner Designer of Bldg HVAC, Fire Alarm Fire Suppression Owner Designer NE 2457 Desi Supervising Professional A/E 2 45 of Bldg XHVAC Supervising Professional A/E of Bldg HVAC Property Owner (not leasee) Information (Customer 3) I I Fist Name Last Name Customer Number 1 Other (Customer 4) Steven Sosnoski I First Name Last Name Customer Number Company Name I Company Name Sister's Pizza Sub Address I Address 1009 W. 9th Ave. City Oshkosh State WI Zip +4 (9 digits) 54902 I City State Zip +4 (9 digits) 1Z, lam_ F t I ill....... f l s... n......... A ..1 c.,- C \I..:i r A Jt 920- 231 -8353 1Mf 'y phi 7. Fire Protection (Check System Type That Applies) Fire suppression and alarm plans are required for certain occupancies. See building approval letter or contact us for requirements. When required, the plans for fire sprinkler, fire detection and fire alarm must be submitted to the office indicated on your building plan approval letter. Please include the original building transaction number on the second Tine of page 1, upper right hand box. Do not submit fire suppression or fire alarm plans together with building or HVAC plans. A separate application form and plan sets are required. Fire Alarm: Fire Suppression: Complete Partial None Complete Partial None Type: Automatic Detection Manual Alarm Type: Wet Dry Pre action/Deluge Monitoring Type: Anti- Freeze Manual Wet Central Station Proprietary Supervision Remote Supervision Protected Premises Monitoring Type: NFPA Fire Suppression Standards used Central Station Proprietary Supervision O 11 11A 12 13 13R Remote Supervision Protected Premises 14 15 16 17 17R ()17A ()20 ()22 ()24 0750 2001 Other 8. Other Potential Plan Submittals Required For A Project? Petition for Variance Submit form SBD -9890 Plumbing and private sewage systems under chapters Comm 81 -85 Elevators or Escalators under chapter Comm18 Swimming Pools or other Aquatic Centers within a Commercial/Public Facility under chapter Comm 90 Tank storage of 5,000 gallons or more of flammable or combustible liquids under chapter Comm 10 There is no state electrical review Contact S &BD for individual submittal requirements for all of the above. For licensing of Hotels, Motels, Restaurants, Pools, Campgrounds and Bed Breakfast establishments contact the WI Environmental Sanitation Section at (608) 266 -2835. The Wisconsin Permit Center at 1- 800 -435- 7287 may be able to help you with other state permit requirements. Note: Be aware that State Plan Review Approval is separate from Local Permits. Always check with the local municipality and county for their requirements. 9. Required Signatures a) SUPERVISING PROFESSIONALS If building will be 50,000 cu ft or greater (Comm 61.50) 1 have been retained by the owner as the supervising professional per Comm 61.50 for the performance of the supervision of reasonable on- the -site observations to determine if the construction is in substantial compliance with the approved plans and specifications. Upon completion of construction, 1 will file a written statement with the Department and municipality certifying that, to the best of my knowledge and belief, construction has or has no been,performed in s tantial compliance with the approved plans and specifications. In the event that I am no longer associated with this project l will file a compliance s e t (SBD -97 0 i f the Department as such and indicating the current status of compliance. Supervising Professional's Signature Ili LS/ Building 4/ vac Date 2/ Supervising Professional's Signature Building Hvac Date Supervising Professional's Signature Building Hvac Date Supervising Professional's Signature Building Hvac Date b) COMPONENT SUBMITTAL The Department requires that the project designer review individual component submittals for compliance with the general design concept. The project designer, and department, will rely on the seal of the component designers for compliance with the codes as they apply to their designs. Original Signature of Building Designer Date Signed Name of Component Fabricator c) Optional Service- Permission to start requested Be sure to check box under Building Submittal Type on front page) As the owner, I request to begin footing and foundation work PRIOR to plan review approval. I agree to make any changes required after plans have been reviewed, and to remove or replace any non -code complying construction. I will not permit construction above the foundation until approved plans are at the site. (Additional $50.00 Fee per building) Request is for the following buildings: Owner's Signature Date 10. Statements of Owners and Designer a) OWNERS Statement The owner indicated on page 1 requests that plans be reviewed for compliance with the code requirements set forth in Chapters Comm 61 to 65 of the department. The owner recognizes responsibility for compliance with all the code requirements and any conditions of approval. If a building is 50,000 cubic feet in total volume or greater, plans are required to be prepared. signed, sealed and dated by a Wisconsin registered engineer or architect {Comm 61.31). Signatures and seals affixed to the plans shall be original. b) DESIGNERS Statement (Comm 61.20, 61.31 (1). and 61.50) The designer indicated on page 1 of this form is responsible for preparing or supervising the preparation of the plans to the best of his /her knowledge to comply with the applicable codes of the Division of Safety Buildings for this submittal. If a building, following construction of this project, contains more than 50,000 cubic feet in volume, plans are required to be prepared, signed, seated and dated by a Wisconsin registered engineer. architect, or designer {Comm 61.31(1) Signatures and seals affixed to the plans shall be original. 12. CALCULATION OF FEES Determine Project Area: The area of a floor is the area bounded by the exterior surface of the building walls or the outside face of columns where there is no wall. Area includes all floor levels such as subbasements, basements, ground floors, mezzanines, industrial equipment platforms, balconies loft decks, ail stones and all roofed areas Including porches and garages, except for cantilevered canopies on the building wall. Use the roof area for free standing canopies. Total project area is the summation of all floor areas that are part of this project. Attach a separate sheet if necessary for the calculations below: Floor Level (specify) Length X Width Area X X X X X Total Project Area B. Determine Fee Table: Determine the appropriate fee table based on the project location. C. Compute Total Fee Building Fee (from table) .00] [No. of Add'I identical Bldgs X Min. Fee .001 .00 Hvac Fee (from table) f$ .00] [No. of Add'I identical Bldgs X Min. Fee .001 ?VI .00 Fire Alarm Fee (from table) .00] [No. of Add' identical Bldgs X Min. Fee .001= .00 Fire Suppression Fee (from table .00] [No. of Add'I identical Bldgs X Min. Fee .001 .00 Miscellaneous Fee No. of Buildings x $200.00 .00 (plans submitted within 8 months of denial, separate footing /foundation, independent bleacher plans more than 10 feet apart, etc) Permission to Start Construction No. of Buildings X ($50.00) .00 Revision to previously reviewed, but not denied, plans No. of Buildings X ($50.00) .00 (This includes submittal of revised plans, within 30 days, after an additional information /hold action) Additional number of plan sets No. of Plan sets in excess of 5 X ($20.00 /set) .00 Components .00 (Trusses, precast, metal bldg, joist girders, etc. If submitted with or as a follow up to a current bldg project, fee is $0. If submitted as a stand alone project, fee is $200. The $100 submittal fee applies per submittal corresponding to each building transaction.) Other .00 Submittal Fee (required for each and every separate submittal) 100.00 Additional sets of approved plan sets requested after plan approval No. of Plan Sets X ($20.00) .00 Plan Approval Extension (without a petition, the extension is only valid for the interior work). ($100.00) .00 MAKE CHECKS PAYABLE TO DEPT OF COMMERCE. Total Amount Due 300 .00 ATTACH CHECK TO PAGE 1 Revenue Code 7648 13. Appointment, Scheduling Information, and Plan Submittal Checklist. To schedule for other than revisions do not use this form. Instead you can utilize our 24 -hour web scheduling site located at huh ««vy.commerce.s1ate.m.us SV SB DivPlanRev iers.html to reserve an appointment date while you are still working on the plans. For revision appointments fax to 877 -840 -9172. Web Scheduling allows you to view the next available appointment in any office and select an office that best fits your timeframe. You will receive a completed application form with an appointment date. transaction ID number, assigned reviewer, and required fees based on what you entered. Pre scheduled plans must be received in the office of the appointment no later than 2 working days before the confirmed appointment. To obtain a plan submittal kit, please check our Website at httt,: commerce.wi. soy SB'SB CommBldO lanRevInfo.html. You may email technical code questions to hldgtech i.us or fax to (608) 283 -7403. Madison S&BD Hayward S&BD LaCrosse S &BD. Shawano S &BD Green Bay S&BD Waukesha S &BD 201 VV Washington Ave 10541N Ranch Rd 4003 N Kinney Coulee Rd 1340 E Green Bay 2331 San Luis Place 141 NW Barstow St. 4"' 53703 Hayward WI 54843 LaCrosse WI 54601 -1831 Shawano WI 54166 Green Bay, WI 54304 Floor PO Box 7162 Waukesha WI 53188 Madison WI 53707 -7162 715- 634 4870 608- 785 -9334 715 -524 -3626 920 -492 -5601 3789 608 266 -3151 Fax (for sending Fax (for sending questions Fax (for sending Fax (for sending TDD 608- 264 -8777 questions or additional or additional info to questions or additional questions or additional 262548 -8600 Fax (for sending questions info to reviewers) reviewers) info to reviewers) info to reviewers) Fax (for sending or additional info to 715- 634 5150 608- 785 -9330 715- 524 -3633 920-492-5604 questions or additional reviewers) info to reviewers) 608-267-9566 262-548-8614 HGM ARCHITECTURE in.. Ronald D. Hansche AIA James J. Groff AIA City of Oshkosh September 21, 2006 Division of Inspections 215 Church Ave. Oshkosh, WI 54902 Att: Allyn Dannhoff, Director of Inspection Services RE: Sisters Pizza Subs HGM Architecture, Inc. Project No. 2006 Dear Allyn: Enclosed for your review are the following items: 3 sets of design data for existing hood 1 form for submittal 1 fee for submittal. It was not listed on schedule the amount for hood submittal although a box is indicated in Item 2. If this fee is not correct please advise. Please note the following items: 1. The south wall of the building is located 10' -8" from the south wall. This was determined by taking the listed north/south dimension of property and measuring the location of rear wall from north property line. 2. Dimensions are actual of hood that exists. 3. CFM's for assumed existing equipment was provided by owner. No actual data is available for existing make up air units. Therefore it will be necessary to have air balance test made on the existing conditions. If there are additional questions on this submittal please contact me. Vefyours, 4,44 %S SS A s* _r Ronald D. Hansche SEP 2 1 2006 HGM Architecture, Inc. F Ae4 8 MEN e' 2006LT02 COMMUNITY DEVELOPMENT Cc: Steve Sasnoski 805 North Main Street P. O. Box 0976 Oshkosh, WI 54903 -0976 a Phone (920) 231 -6950 FAX (920) 231 -4518 I ;71€7. .2. z,6 A /-.4--,e-, w q 7h, LC), .1 17 I4 fi r l rrrc tel teTkrt 1 0r- -crh t4c1 1. Cg-icv ibA-- c- Dm--, 2_ o-°- t« N geon 9 7 i W.ol k 7Ed (tic, 5 n.11 h.Co, €47d ,,,,,,G „©.N,, 21, CJd Co RONALD'• krk 1 �i 111. -t (v ff? HAN HE I IN E L 4,. tycm: km.” 6 i SEP 2 1 2006 DEPARTMENT OF COMMUNITY DEVELOPMENT Klh t cy-71 m14 (2,cc c (c)!. At To 171— L 1 N, 1 n rill/ 'F i. Frz,4 ooei4 (2) 'M #eP a Lo-an ja L Ada T:1 71. 567 Nei- Tv 41I.& src. s I non t �o -45" .0!__ a 5 1- 'tt) 1 z, 0 1 j__________ j A r 1/21 or IS G C (N util 4` 1 tLiKATi O tt '2 ►4 LF 5 fzzA JJ 'ty S 1- ZZA. 4 -TA.. ...,o be. +44 6d G i,. 171E -1 ■22 r A l s u-� y i wV t• /9/91260C-10 hod G 6 1 2 1/ exF*y -71 ergs C5 7. 5c1.5 Twg II /4-o CAA CO 1/34 1------- 1451- 0. ti(i604 t-'ti-r‘, IZE g 1"-T- li i-is)0,3- tom► z Q Gam= GO FI I f-,.. (LJ e'o P Lug C I. kx40 q4 cote-4 '2 1 17a 1 /2 C o G7 2.2AS 7Ifs.7S c fIcorD Cam. z• -ists.4.L. __1 2 ci- Y -541ketv, kri tz -.17 kir- O 2 451 e gym h_ c-4441( rf-,d --fix-rn2 f(2-Z4 ife6 d gd 10,24 612-1Sr\ X951 Gi= IN irk H ?-7 clam-. lG.4+T1( Y iv- ,ive) !S AA4 cep the I 4-116r-- c�UIT !v Giuc►.,4i hld d zvhw,t4ve hh i 5 Nr fno A,412,,,,d,e).,.)sd..- di.71-,u164- .d 1 C) u hee d h 4dd.--,1 1-6-e 4 I" r-i h the w t l.. WI 11 2 e A l� L. I 1 N (-VAC ez z,0t- A exi)lieR /au- r izzo i aek-i e. Aqf-b4407 t -cc‘-y Q4-- i-V 1Icb101 2) O 1 dam- vim ±4 11. 1 s end e )ch rv�� �•L �m '2 Q-n, t gr-FF 1,61e.) A