HOOD AND DUCT SYSTEMS FOR COMMERCIAL KITCHENS POLICY STATEMENT This policy applies to NEW Hood and Duct systems. The Authority Having Jurisdiction will not waive major criteria in the applicable standards or codes. The codes and standards provide minimum acceptable standards. Equipment and designs that do not meet the minimum standards shall be considered substandard. Whenever provisions of the adopted or reference codes or standards conflict, the more stringent requirement shall prevail. 1. A CONSTRUCTION PERMIT shall be obtained before any hood and duct system is installed, enlarged, extended or replaced. Plans and specifications shall be reviewed by the AHJ prior to issuance of permit. (IFC, IMC 2009). 2. All hood and duct systems shall be designed, installed and maintained in accordance with the requirements of the IBC, IFC, IMC applicable NFPA and local ordinances. (IFC 2009 - section 101.3) 3. Two (2) sets of construction documents including elevations and details on the hood and duct system shall be submitted for review. One set of plans will be returned to the applicant upon permit issuance. 4. The plan review fee for hood and duct systems shall be 1½ % of the project cost or a $200.00 minimum. The plan review fee shall accompany the plan submission. (Resolution #10-03) 5. The owner or occupant in charge of the premises shall maintain a complete written record of all inspections and cleaning required under the Fire Code on the premises for a minimum of 3 years. Accurate logs shall be maintained, indicating the number of inspections and cleanings. All defects, modification or repair shall be logged, and the log shall be available to the code official. (IFC 2009 edition Section 901.6.2).
HOOD AND DUCT SYSTEMS FOR COMMERCIAL KITCHENS Plans that do not contain the following minimum information will not be accepted for plan check. Plans shall be of sufficient clarity to indicate the location; nature and extent of the work proposed and show that it will conform to the provisions of the adopted codes and ordinances. Construction drawings shall be 18" x 24", 24" x 36", or 30" x 42". Plans shall be drawn in indelible ink. Plan sheets that are cut and pasted, taped, or that have been altered by any means (pen, pencil, marking pen, etc.) will not be accepted for plan check. Any registered professional who prepares or supervises the preparation of drawings and construction documents shall stamp and sign such documents. The following information is necessary to verify compliance with the IBC and the IMC. SITE PLAN 1. Scale and north arrow. 2. Dimensions of lot, distance to property lines, location(s) and square footage and use of existing or proposed structures, and street name. 3. Location of roof penetrations, other openings on the roof. CONSTRUCTION PLAN Submit complete details of the kitchen ventilation system to show compliance with the 2009 Edition of the International Mechanical Code. 1. Indicate location of all exits. Required exit doors must be not less than 3' in width and not less than 6 feet 8 inches in height. Providing exiting details showing compliance with IMC 1014.5, IBC Chapter 11 and IBC Sec 1014.4 2. Show location of proposed hood and duct systems (s). 3. For ducts exhausting at the roof, exhaust outlets shall be at least 2 feet above the roof surface and at least 10 feet from vertical surfaces of the buildings, adjacent property lines or air intake openings into the building. IMC Sec. 502.7.3.6. 4. Provide framing plans and calculations, for vertical and lateral loads, stamped by a registered professional engineer when equipment has a combined weight exceeding 400 pounds (including duct, shaft and hood). 5. Clearly identify the type and size of cooking equipment on the plans along with distances from the bottom of the hood to the top of the cooking surface. The vertical distance between canopy-type hood and cooking surface shall not exceed 4 feet. IMC Sec. 507.12.
6. Kitchen exhaust canopy-type hood must extend a minimum 6 inches beyond the cooking surface on all open sides in compliance with IMC Sec. 507.12. 7. If a solid-fuel char broiler if used, provide a separate exhaust system, independent of all other systems serving other cooking appliances IMC Sec. 507.3. 8. Grease ducts and plenums serving a Type I hood must be at least No. 16 gage steel or stainless steel.044 inch in thickness. Type I hood must be No. 18 gage steel. IMC Sec(s) 506.3.1 and 507.4. 9. Ducts serving a Type I hood shall slope not less than ¼ inch per lineal foot toward the hood where the duct length does not exceed 75 feet. IMC Sec. 506.3.7. 10. When the horizontal portion of the kitchen exhaust duct exceeds 75 feet in length, the slope must be at least 1 inch per lineal foot toward the hood. IMC Sec. 506.3.7. 11. Indicate clean-out locations on the exhaust duct. IMC Sec. 506.3.8. 12. Grease filters must be installed with the lowest edge located at the height set forth in IMC Table 507.11 at an angle greater than 45 degrees from horizontal as required by IMC Sec. 507.11.2. 13. The kitchen exhaust duct must be enclosed per IMC 506.3.10 & IBC. 14. The duct enclosure must be sealed around the duct at the point of penetration and vented to the exterior at the point of termination. The shaft must be separated from the duct by at least 3 inches and not more than 12 inches and should serve a single grease exhaust system. IMC Sec. 506.3.10. 15. Exposed grease duct systems serving a Type I hood shall have at least 18 inches clearance from unprotected combustible construction. This clearance may be reduced to no less than 3 inches, provided details show that combustible construction is protected with materials required for one-hour fire-resistive construction. IMC Sec. 506.3.6. 16. Type I hoods shall be designed and installed in a manner to provide an air velocity of not less than 1,500 feet per minute. IMC Sec. 506.3.4. 17. The following information must be provided to review air quantities and velocities in the duct to ensure compliance with IMC Sec 506.3.4: the horizontal surface area, in square feet, of the hood; the distance in feet between the lower lip of the hood and the cooking surface; that part of the perimeter hood that is open, in feet; the fan s cubic-feetper-minute rating. 18. Show how kitchen exhaust will be provided with make-up air equal to the amount exhausted. Make-up air system must be interlocked with the exhaust system. IMC Sec. 508.1. Kitchen exhaust systems will be provided with approved fire-extinguishing equipment. IMC Sec. 509.1. Fire-extinguishing equipment for protection of kitchen grease hoods and ducts shall be by separate submittal.
FIRE PREVENTION PERMIT CONSTRUCTION Fee is 1½% of total job cost or $200.00 minimum Today s Date: Business Starting Date: Business Name: Business Street _ Business Contact Person: Phone: Location / address of work performed: Reason for Application: New Business Change of ownership Change of address Previously operating without permit New Location Other than yours, is there another business operating at this address? Yes No If yes, provide the name of the business: A Fire Code Permit is required to maintain, use, store, or handle materials, or to conduct processes, which produce conditions hazardous to life or property, or to install equipment used in connection with such activities. If your business intends upon engaging in any of the following activities, operations, practices or functions, a Fire Code Permit may be required. Please identify all of your business intended activities by placing an X in the box provided. If you require assistance, or would like more information, contact us at 610-779-4888. When issued, the permit shall be posted in a conspicuous location on the premises and shall be kept on the premises until removed/replaced by the Fire Official or AHJ. The permit shall be renewed annually. Changes in use or owner will require issuance of a new Fire Code Permit. This section is for application approval only. Inspector Date This section is for on-site final approval only. Inspector Date Items below for Fire Official's Office Use Only Permit # AMOUNT RECEIVED Check No.
FIRE PROTECTION SYSTEMS APPLICATION (ALTERATION, INSTALLATION, REPAIR, MODIFY, ENLARGE, EXTEND, REPLACE) DATE: FEE $ CHECK NO. PROJECT DESCRIPTION: NEW INSTALL UPGRADE / RETROFIT FIRE ALARM SPRINKLER #13 SPRINKLER #13R / D FIRE DETECTION FIRE SUPPRESSION STANDPIPE HOOD / DUCT SPECIAL HAZARD FIRE PUMP OTHER PROJECT INFORMATON: Project Name: Project Address: City: State: Zip: SQ. FT.: NO. Of Stories: Construction Type: Use Group / Occupancy Type: Hazard Class: CONTRACTOR INFORMATION: INSTALLER INFORMATION: APPLICANT INFORMATION: (If different from above)