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Home My WebLink AboutKitchen Hood E4-2503-0808~~I~ n ON THE WATER September 23, 2008 Ronald Hansche HGM Architecture, Inc 805 N Main St. Oshkosh, WI 54901 Thomas Rusch 3807 State Road 21 Oshkosh, WI 54904 Site: Schultz Pharmacy -Bistro Cafe 220 N Main St. Oshkosh WI 54901 For: Description: Kitchen exhaust hood system. Object Type: Kitchen Hood Only Plan Number: E4-2503-0808 City of Oshkosh Division of Inspection Services 215 Church Avenue PO Box 1130 Oshkosh WI 54903-1130 www.ci.oshkosh.wi.us 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: • IBC 906.11 IFC 904.11.5 Portable fire extinguisher must be located within 30 feet of travel distance of a commercial-type cooking equipment. Per IFC 906.4 Fire extinguishers provided for the protection of cooking grease fires shall be compatible with the automatic fire extinguishing system agent in accordance with section 904.11.5. Verify that the required portable fire extinguisher is installed as required by these code sections due to cooking equipment being installed • IMC 509.1 An approved automatic fire suppression system complying with the IBC and IFC is required for this hood installation. • IBC [F] 904.11.2 System interconnection. The actuation of the fire suppression system shall automatically shut down the fuel or electrical power supply to the cooking equipment. The fuel and electrical supply reset shall be manual. • IMC 507.2.1.1 Operation. Type I hood systems shall be designed and installed to automatically activate the exhaust fan whenever cooking operations occur. The activation of the exhaust fan shall occur through an interlock with the cooking appliances, by means of heat sensors or by means of other approved methods. Plans do not address this issue; however letter from Monroe Equipment dated 9/18/08 indicates that a heat sensor will be installed. 3~ ~~[n.peeL ~ns:Plan 32evie.:~'~(~~-Fig ~e:Eiti? f';~i Rer~ie~~• ^_OfiA•:~4-2~i?.3 ~;F,~;F'2~~ ~'~L,r:~~ 5 (Ci±chen 1(cx~d E~rEi~.<lc~c Page 1 of 3 • IFGC 505.1.1 Commercial cooking appliances vented by exhaust hoods. Where commercial cooking appliances are vented by means of the Type I or II kitchen exhaust hood system that serves such appliances, the exhaust system shall be fan powered and the appliances shall be interlocked with the exhaust hood system to prevent appliance operation when the exhaust hood system is not operating. Where a solenoid valve is installed in the gas piping as part of an interlock system, gas piping shall not be installed to bypass such valve. Dampers shall not be installed in the exhaust system. • IMC 506.3.10 Grease duct enclosure. Exceptions: 1. The shaft enclosure provisions of this section shall not be required where a duct penetration is protected with athrough-penetration firestop system classified in accordance with ASTM E 814 and having an "F" and "T" rating equal to the fire-resistance rating of the assembly being penetrated and where the surface of the duct is continuously covered on all sides from the point at which the duct penetrates a ceiling, wall or floor to the outlet terminal with a classified and labeled material, system, method of construction or product specifically evaluated for such purpose, in accordance with ASTM E 2336. Exposed ductwrap systems shall be protected where subject to physical damage. Be Aware that with the adoption of the 2006 IMC and this code referencing ASTME 2336, many duct wrap systems now require two layers to meet the allow for reduced clearance to combustibles. • 507.12 Canopy size and location. The inside lower edge of canopy-type Type I and II commercial hoods shall overhang or extend a horizontal distance of not less than 6 inches (152 mm) beyond the edge of the top horizontal surface of the appliance on all open sides. The vertical distance between the front lower lip of the hood and such surface shall not exceed 4 feet (1219mm). Plans submitted do not include cooking equipment and hood layout Verify that the required overhang will exist when equipment is placed under the hood IBC 1604.4 Analysis. Any system or method of construction to be used shall be based on a rational analysis in accordance with well-established principles of mechanics. Such analysis shall result in a system that provides a complete load path capable of transferring loads from their point of origin to the load- resisting elements. Plans do not include any information on framing of any new openings required for ductwork. In discussion with designer it was his opinion that ductwork would fit between existing structural framing. Should any framing of openings be required framing details showing proper load transfer will be required to be submitted. 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). I:`Jtts'tcc't ~s`.T'laa3 Reti•ieze5t `i,~~i~^e«~ial F'!,an )Zetiiru• 3pt)~,1F4-2~tr3.r~$t}~ "_2!~ ~ b >>in ,:. ;<t:cl3en 7.1~k~d (~ (v.dc~~ Page 2 of 3 SUBMIT: • Prior to installation provide cut sheets for grease duct wrap being used to reduce clearance to combustibles • Prior to installation provide additional information detailing how exhaust and make-up air, cooking equipment, and fire suppression system will be interlocked as required by the above reference code section. • 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. A copy of the approved plans, specifications, and this letter shall be on-site during construction. All permits are required to be obtained prior to commencement of work. In granting this approval the City of Oshkosh Inspection Services Department reserves the right to require changes or additions should conditions arise making them necessary for code compliance. As per state stats 101.12(2), nothing in this review shall relieve the designer of the responsibility for designing a safe building, structure, or component. Inquiries concerning this correspondence maybe made to me at the number listed below or the address on this letterhead. Respe y, Brian Noe 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 $ 230.00 Balance Due $ 0.00 ,:`•.Tn4n.ilu.r!-s.1?I.a~; 12t:'L"leS:'`•.t~(?Ilrr!^C;'i`Itt! E'ian Reti?r,~~'''(1t~~.~.d->:f::i~t8!E "_2!) ;v 19z!i:- Si. (C i'si;l~en ]Cu<.=,d On(..<lo~ Page 3 of 3 Ronald D. Hansche AIA James J. Groff AIA City of Oshkosh Division of Inspection Services 215 Church Ave. Oshkosh, WI 54901 Att: Brian Noe RE: Bistro Cafe Plan No. BS-2365-0508 HGM Architecture, Inc. Project No. 1708 Dear Brian: September 18, 2008 In response to our telephone conversation and questions on the above listed project following are responses and additional information requested. 1. Gauges of exhaust duct. Per notes Type I Kitchen Hood, Note 2. calls for 16 g. steel duct liquid tight, with cleanout. The rated duct wrap when used in areas passing through floor/roof must extend 18" beyond combustible floor/ceiling, see Note 13. 2. The cleanout door as indicated on section is to be a rated steel access door built into the UL529 encasement of duct. The cleanout in the 16 gauge duct shall be liquid tight the same as duct work and attached to duct. 3. The equipment under the hood is 6 burner range/oven (36") - 35,000 BTU Grill (48") - 30,000 BTU 2 Fryers 16" ea. - 15,000 BTU ea. Broiler 22" -electric Overall dimension of equipment is 11'- 6". HVAC engineer calculated the supply and exhaust based on. area of the hood and output of appliances. 4. 16 gauge duct, with weld/v~~ater tight connections mounted to floor and ceiling is of adequate strength to support itself. The 25-guage corner angles when wrapped around the duct and pop riveted or spot-welded will support the drywall when connected together. .... ~ ~:~ G~ Lac. 8051~Torth M~.in Street ~ P. ®. I3ox 0976 ~ Oshkosh, WI 54903-0976 ~ Phone (920) 231-6950 ~ I+AY (920) 231-4518 5. Notes on drawings indicate that exhaust fan and a make up air are to be interlocked. Shut down of equipment is part of owner's responsibility to have suppression system interlocked with the shut down of food service equipment. 6. Per the drawings it is contractors option to use rated duct wrap for duct enclosure in lieu of type X drywall. Contractor is to advise A/E per drawings on which method is to be use prior to starting work. If there are additional questions, please feel free to contact me. U ry ly yours Ronald D. Hansche HGM Architecture, Inc. Tjw 1708LT03 112008 18:01 IFAX fax@monroeequipment.com } * ~4s~~~* ~* L~~e.~ ~ ~ Oleniczak, Jeff 0 001/001 MONROE EpUIPMENT INC. N50 W 13941 Overvietu Dries, Memm~ar~ee Falls„ WI 53051 P.O. Box 100, Butler, W! 53007 September 18, 2408 . Mr. Brian Noe Gity of Oshkosh Division of Inspection Services 215 Church Avcn~te Oshkosh, WI 54903-1130 Re: BS-2365-0508 Bistro Cafe 220 N Main Strcct Oshkosh, WI 54901 Dear Brian, A concern retarding the operation of the kitcliert hood at the above referenced project has been brought to my attention. Pcr IMCSU7.z.1.1 the operation of Type i bond systems shall be designed to start automatically by means of a heat sensor or other approved methods- Typically these systems are interlocked with the kitchen and hood lighting to start the exhaust and make- up air system. The use of a heat sensor would be used incases where day lighting ~uvould negate the need Ibr interior lighting. I have researched the use of a heat sensor, which is actually a more simple interlock and recommend the following: Instal I (l) Honeywell Model T675A 1 SOR in the hood behind the filters with the provided bulb holder. I recommend a setting of l00 degrees to energize the ventilation system. When the sensor falls below 100 degrees it will de-energize. If you should have any additional questions, please feel free to give me a call. Sincerely, i ~'~ - ' ~ Jeffi'e A. Qleniczak (D-1075-H} General Manager Engineering Services 1viONItUE EQUIPMENT, INC. Cc: Mr. John Ziegelbauer Giegelbauer I-IVAC Ph: (262) 783-819(} ~ Wis Toll Free 804-24~-9398 • Fax: (262) 783-8180 • Parts Fax: {Z62) 783-51$4 Visit us at www.mr,nroeequipment.com