The URL can be used to link to this page

Home My WebLink AboutPermit M96-0177 - HOULIHANS RESTAURANTrY1 kt011+k'fl R& City of Tukwila c• (206)431.3670 Community Development / Public Works • 6300 Southcenter Boulevard, Suite 100 • Tukwila, Washington 98188 Permit No: M96 -0177 Type: B -MECH Category: NRES Address: 16840 SOUTHCENTER PY Location: Parcel #: 262304 -9129 Contractor License No TRSIN * *153N2 TENANT HOULIHAN'S RESTAURANT 16840 SOUTHCENTER PY, TUKWILA WA 98188 OWNER CAPITAL & COUNTIES USA INC 101 CALIFORNIA ST SUITE 2525, SAN FRANCISCO CA CONTACT KEN KESSLER Phone: 531 -1335 7717 PORTLAND AV E, TACOMA WA 98404 CONTRACTOR T R S, INC Phone: 531 -1335 6626 TACOMA MALL BL, TACOMA WA 98409 ******************************************** * * * * * * * * * * * * * * * * * * * * * * * * * * * * * ** Permit Description: INSTALLATION OF HOODS UMC Edition: 1994 Valuation:. 27,000.00 Total Permit Fee: 51.25 ******************************************* * * * * * * * * * * * * ** * * * * * * * * ** * * * * * ** Perm 'Center Authorized Signature Date I hereby certify that I have read and examined this permit and know the same to be true and correct. All provisions of law and ordinances governing this work will be complied with, whether specified herein or not. The granting of this permit does not presume to give authority to violate or cancel the provisions of any other state or local laws regulating construction or the performance of work. I am authorized to sign for and obtain this building permit. Signature* _ � Date: .\4 .°T3 Print Name : Title: jpg�, MECHANICAL PERMIT Status: ISSUED Issued: 12/30/1996 Expires: 06/28/1997 This permit shall become null and void if the work is not commenced within 180 days from the date of issuance, or if the work is suspended or abandoned for a period of 180 days from the last inspection. 1'6$40 SOUTHCENTER CITY OF TUKWILA PY Permit No: M96 -0177 Status: ISSUED Applied: 12/17/1996 Issued: 12/30/1996 Address: Suite: Tenant: HOULIHAN'S RESTAURANT Type: B -MECH Parcel #: 262304 -9129 . kk*k * * ** * * * ** ** ** * * *k k***' k*• k*• k kA** kkk*•* � kk* kkk kk* k•!e * * *kk* *•kk*** * *kk - k* Permit Conditions: 1. No changes will be made to the plans unless approved by the Architect. or Engineer and the...Tukwila_Building Division. All permits, i nspect i cin records, ar }d approved plans shall be available at the Job `site prior to the start of any con - struction. These: - ;documents ;are to;be maintained and avail- able until final' = inspection approval is granted 3. All construction to be done in conformance with approved plans and requirements..of• the Uniform Bui iding :•Code (1994 Edition) as Uniform Mechanical .Code (1994..Edition).. and Washington State Energy Code; (1994 Edition). Validity , of 'Permi t The issuance of a permit. or approval l . of p1ans,r s'pecifications, and'=computations shall' not beacon strued 'to.'be a permit . fort or an approval of, any violation, of any: of provisions of the.:buiiding code or of any other ° or'dinance of the Jurisdiction. No permit presuming t give "authority to violate or cancel the provisions of this code- b e - v a l i d . y . MANUFACTURERS INSTALLATION INSTRUCTIONS REQUIRED ON SITE FOR 'THE BUILDING: INSPECTOR'S REVIEW: i.: Electrical 'permits. shall °�be ,obtained through the Washington Sta `t'e D i v'isio n. of L.aborand Industries' anti all electrical' wowi 11 be' .inspected .•by. that ,agency " (,20- 6630). Readitv•.accessible access to roof , 'Mounted :equipment° required Project Name/Tenant: \ -- scut \o/ Description of work to be done: Value of Construction: 27,( Site Address: 1 ,;= z I ■Jr_ - � c -cvri4c ,, 1 _v,N«T1N‘kilul City State /Zip: , Tar, Parcel Number: 2gna 1, , \tJA Property caner: _ (� Phone: Phone: Street Address: Icy C 91)0 1vAN ` -.,)ri ? IA City State /Zip: ( \ Fax #: Contact Perso Phone: Street Address: City State /Zip: — 2 - 7 \ Pr ANA A \� �- , TIACCMA \ \)/\ Q QCy1 >> :21 i Fax #: (2 0 %- ? 4`.12 Cor ctor_ Phone: (7c Street Address: City State /Zip: �1 S= n �y �r> ��t i 1fEci�V� ,�I� � A 3 1 Fax #: � 2ao 7.3 - Z Architect: �— Phone Street Address: City State/Zip: t CInn4y-(c =.. -1- Acr*AA \ A ` 4tV -- 32c Fax #: (2C°k.D- 3- `7 2 Engineer: Phone: Street Address: City State /Zip: Fax #: MISCELLANEOUS; PERMIT REVIEW AND APPROVAL•REQUESTED: (TO BE FILLED OUT BY APPLICANT).:. Description of work to be done: Will there be storage of flammable /combustible hazardous material in the building? ❑ yes no Attach list of materials and storage location on separate 8 1/2 X 11 paper indicating quantities & Material Safety Data Sheets ❑ Above Ground Tanks ❑ Antennas /Satellite ❑ Bulkhead /Docks El Commercial Reroof CI Demolition ❑ Fence „Mechanical El Manufactured Housing - Replacement only ❑ Parking Lots ❑ Retaining Walls ❑ Temporary Pedestrian Protection /Exit Systems ❑ Temporary Facilities ❑ Tree Cutting MONTHLY SERVICE BILLINGS: TO :. Name: Phone: Address: City /State /Zip: 0 Water 0 Sewer 0 Metro 0 Standby CITY OF''UKWILA Permit Center 6300 Southcenter Boulevard, Suite 100 Tukwila, WA 98188 (206) 431 -3670 • R STAFF USE ONLY Project Number: • Permit Number: 0 til Miscellaneous Permit Application Application and plans must be complete in order to be accepted for plan review. Applications will not be accepted through the mail or facsimile. APPLICANT;REQUEST.FOR MISCELLANEOUS PUBLIC WORKS PERMITS' ❑ Channelization /Striping ❑ Flood Control Zone ❑ Landscape Irrigation ❑ Storm Drainage ❑ Water Meter /Exempt # ❑ Water Meter /Permanent # ❑ Water Meter Temp # ❑ Miscellaneous ❑ Curb cut/Access /Sidewalk ❑ Fire Loop /Hydrant (main to vault) #: Size(s): ❑ Land Altering: 0 Cut cubic yards 0 Fill cubic yards 0 sq. ft.grading /clearing ❑ Sanitary Side Sewer #: ❑ Sewer Main Extension 0 Private 0 Public ❑ Street Use ❑ Water Main Extension 0 Private 0 Public 0 Deduct 0 Water Only Size(s): Size(s): Size(s): Est. quantity: gal Schedule: ❑ Moving Oversized Load/Hauling WATER METER DEPOSIT /REFUND BILLING: Name: Address: Phone: City /State /Zip: Value of Construction - In all cases, a value of construction amount should be entered by the applicant. This figure will be reviewed and is subject to possible revision by the Permit Center to comply with current fee schedules. Expiration of Plan Review - Applications for which no permit is issued within 180 days following the date of application shall expire by limitation. The building official may extend the time for action by the applicant for a period not exceeding 180 days upon written request by the applicant as defined in Section 107.4 of the Uniform Building Code (current edition). No application shall be extended more than once. Date application accepted: 1 2 -ci III/_ Date application expires: Applicatrchn by: (initials) MISCPMT.DOC 7/11/96 : BUILDING OWNER Of9.AUTHORIZED AGENT: _.--- Signature :_- -- Date: / Print nam �� 1e4 0 P'S f • .C'd �°� Phone: Fax #: Address: y J City /State /Zip: • ALL DRAWINGS SHALL BE AT A LEGIBLE SCALE AND NEATLY DRAWN • BUILDING SITE PLANS AND UTILITY PLANS ARE TO BE COMBINED • ARCHITECTURAL DRAWINGS REQUIRE STAMP BY WASHINGTON LICENSED ARCHITECT • STRUCTURAL CALCULATIONS AND DRAWINGS REQUIRE STAMP BY WASHINGTON LICENSED STRUCTURAL ENGINEER > CIVIL/SITE PLAN DRAWINGS REQUIRE STAMP BY WASHINGTON LICENSED CIVIL ENGINEER (P.E.) ALL MISCELLANEOUS PE s T APPLICATIONS MUST BE SUBM D WITH THE FOLLOWING: ❑ Copy of Washington State Department of Labor and Industries Valid Contractor's License. If not available at the time of application, a copy of this license will be required before the permit is issued, unless the homeowner will be the builder OR submit Form H -4, "Affidavit in Lieu of Contractor Registration ". Building Owner /Authorized Agent. If the applicant is other than the owner, registered architect/engineer,.,or, contractor licensed by the State of Washington, a notarized letter from the property owner authorizing the agent to submit this permit application and obtain the permit will be required as part of this submittal. 1 HEREBY CERTIFY THAT I HAVE READ AND EXAMINED THIS APPLICATION AND KNOW THE SAME TO BE TRUE UNDER PENALTY OF PERJURY BY THE LAWS OF THE STATE OF WASHINGTON, AND I AM AUTHORIZED TO APPLY FOR THIS PERMIT. MISCPMT.DOC 7/11/96 c Gr //9. 9 /g04-- -.'.. Account Code 000/345.830 000 /322.100 Description F'L.AN CHECK - NONf2ES .MECHANICAL - NONI2E8 •:•+'** hh* h* k******* kl rkhh* h******* hh* **k ***k*hk *A*** ** CITY OF TUI(4 TLfl. NA AA (), TRflNSMIT k***.***********A**** *** Ak**••k"k**k*It *k*kh*********/r**k*hhk****h TRANSMIT Number [960 Amount: 51.25 12/30/96 10:20 Payment Method: CHECK Notation: SPECIALTY WOOD Xnit: SMC Permit No:. M93 -0177 Type: 13 -MECH MECHANICAL. PERMIT Parcel No: 262304 - 9129 Site Address: 16840 SOU'FHCENTER PY Total Fees: 51.25 This Payment 51.25 Total ALL• Pmts: 51.25 kl.ii l ance w ° .0() **** *1 ****** k*****' /.*** **** **** ** *** ** Amount 10.25 41.00 Underwriters Laboratories Inc.0 File MI-118527 Vol. 1 M anti lacturer: (146077 -001) Applicant: (146077 -001) I,istee: (146077 -001) TRS INC 2614 PACIFIC IIWY Ii FIFE WA 98424 SAME AS MANUFACTURER SAME AS MANUFACTURER FOLLOW - UP SERVICE PROCEI)IIRI (TYPE R) EXHAUST HOOD wrrlloUT FIRE DAMPER (YYCW) Issued: 5 -23 -96 260011W. Lake Road Canes, WA 0860741542 (360) 017 -5500 FAX l lo. (360) 817 -0000 \ inn a century of public, solely 'ass' est. 1804 This Procedure authorizes the above Manufacturer to use the Listing Mark of Underwriters Laboratories Inc, only on Listed products covered by this procedure, in uccortlance,with the Listing and Follow -Up Service Agreement. The Prescribed Mark or Marking shall be used only at the above manufacturing location on such products which comply with this Procedure and any other applicable requirements. The Procedure contains information liar the use of the above named I Ianulacturer and the representatives of Underwriters Laboratories Inc. and is not to he used for any other purpose. It is lent to the Manufacturer with the understanding that it is nut In he copied, either wholly or in part, and that it will be returned to Underwriters Laboratories Inc. upon request! This • PROCEDURE, and any subsequent revision, is the property of 11N 1)1 R WRITERS LABORATORIES INC:' and is. not transferable UNDERWRITERS' LABORATORIES, INC. S S. Joe I3hatia Vice President, Follow -lip Services RECEIVED CITY OF TUKWILA DEC 1 7 1996 PERMIT CENTER A iiol•lur•prufil oiil iuirnbc n to public !..tfcly and rt.uuuillCd to r(uaht; !,t •n'ici; maximum 30 in. • File M1118527 Vol. 1 Sec. 3. '1'fie following information: A. l load clearance to the cooking surface 42 in. (311 6in (2ft 6in.) minimum to front lower edge of hood ;' 13. Minimum exhaust airflow 375 CFM /FT of 1-1ood:' C. Maximum supply airflow 140 CFM /FT of I.1ood,' ii. Minimum side hood overhang to appliance 12 inches • 1?. Minimum front hood overhang to appliance 18 inches 4. Equipment having field wiring terminals shall be marked }'Use Copper Conductors Only" the field wiring junction box. 5. Suitable for use with cooking appliances developing surface, temperatures up to 600 °F. 6. 120v, 601-1Z , 12 Amps or less 7. Use only UL Classified grease filters. 8. Fusible Zink rated 165 °F INi,S'I'A1 j,A'1'I ON INSTRUCTIONS: A copy 01'111. 1 (C9600849.100) shall be packaged with each exhaust hood. •CAULS r " MH18527 Vol. 1 P4 1411 SIZE NM SIIAPE Ur MJCTVfP1 M IERNIIIED DY HUIDD DIHCIISIDUS MARC UP AIR II I F• 6 1 /P. 1 H 6) / IV 11 1,1 ONC. - ▪ Custom Stainless Steel 2614 PACIFIC WWY. E. TACOMA, WA 9E4 24 TACOMA '(206) 927 -I335 SEATTLE (206) 62 2-1221 FAX ( 206) 92 ?4610 • j 3 / sd+e -w >w n: ac;r.. rn+ ;•e.:.r:w...i,,.w,•,yenxbrv.,:sr .rrn rs ^�»a• 5';�S'r*,'.+7i?#.'ttt;` "'E.?, ,:7.t:��7 ?e�!^'•iS54,r Sec. 1 and Report PCRrrIRAftn / "( PANEL 51 Z I)PCII 3/16' IINLCS '1 7/16 1 PEN IIPArr.II PAU1'1. 25 % 111`f 11 S;ANQUY._UQQ.L) W/ 3/16• IflLS P 1/2• Nr: e 1/4' 11c 5/ 1 f 36 C96-00845 - 1 15 ILL - Issued: 5 -23 -96 (Page 1 of 2) CY.11AIIST lL r r 1 "5 CEILING CLOSURE vE • Iry Sec. 1 and Report MAKE UP AIR DUCT FIRE DAMPER r cxHAUSr DUC1 ILL -3 Issued: 5 -23 -96 MH18527 Vol. Sec. 1 ILL -4 Issued: 5 -23 -96 and Report (Page 1 of 2) ;00011 441. EXH DUCT SUPPORT CHANNELS ATTACH TO DUCT AND FIRE SHAFT DUCT 6" SPACC ALL 4 SIDES - ROOF ILLUSTRATION 1/ 3 FIRE SHAFT BUILT TO LOCAL CODES Installation Instructions Overview Install hood in accordance with NFPA -96, removal of smoke and grease -laden vapor from commercial cooking equipment. General Contractor Responsibilities General Contractor responsible for installing system in accordance with, and meets all specific requirements of local code officials. Hood Installation Procedure 1) Upon receiving TRS, Inc. system, inspect for shipping damage, and if present, notify carrier immediately. Any concealed damage should be noted and reported to delivering carrier. File a claim with carrier if appropriate. "" TRS, Inc. will not accept responsibility for any shipping damage. All systems are thoroughly Inspected before leaving the factory. 2) Uncrate hood being careful not to scratch stainless steel or painted surfaces. 3) Uncrate ductwork and inspect for damage. 4) Position ductwork Into fire shaft standing on end, with the 1/2" flange on the floor. Lift ductwork to prescribed height, see illustration #2. 5) Center ductwork in the fire shaft so that there is equal space surrounding the ductwork. 6) From roof, attach duct support channels to duct, straddling roof curb, see illustration # 3. 7) Insert 3/8" threaded rod into mounting brackets on hood and lift into position, fastening rods to ceiling structure. 8) Adjust with turnbuckles so that the front of the hood is at least 6' -6" from finished floor. 9) Cooking surface distance should be as is indicated on TRS, Inc. nameplate, unless otherwise specified by local code authorities. 10) Seal exhaust duct with continuous weld using 16 gauge mild steel or 18 ga stainless steel. 11) Locate and weld exhaust and make up air collars to hood, (if shipped loose for field installation), taking precaution not to scratch hood surfaces. 12) Level hood with turnbuckles or from ceiling structure. 13) Connect supply duct to appropriate collar. 14) Hook up supply fire damper through access panel on supply duct as provided by installer. Tighten the HFE fusible element by hand with a minimum of 0.885 in/lb torque, to a maximum of 5.31 in/lb torque. * Assure that any ductwork or fasteners do not interfere with the operation of damper. * Supply air fire damper assembly shown on illustration # 4. 15) Connect proper circuits for Fan motor control circuit and Light control circuit. 16) Install grease filters, drip tray(s), and grease cup(s). 17) Light bulbs are not provided and are to be furnished by purchaser. Use only recognized brands, 100 watt maximum, unless project specifications require smaller capacity. 18) Protect hood at all times, by wrapping In plastic until other work is completed or system is ready for operation. Fan Installation 1) Upon receiving TRS, Inc. system, inspect for shipping damage, if present, notify carrier immediately. Any concealed damage should be noted and reported to delivering carrier. File a claim with carrier if appropriate. ** TRS, Inc. will not accept responsibility for any shipping damage. 2) Determine from project plans, the exact location of the roof top units. Place exhaust unit section over hood exhaust duct, if at all possible, to minimize exhaust duct installation. 3) After installing the curb, set the curb cap, if used, according to project specifications. RECEIVED ** Provide adequate caulking, flashing or other weatherproofing means. CITY OF TUKWILA 4) Wire fans in accordance with project specifications. DEC 1 71,,1c, Fan Operations 1) After complete installation and wiring of fans, start the fans. PERMIT CENTER 2) By physical observation, check the supply and exhaust fans for proper operation by checking voltage, motor overload, amperage, noise level, etc. 3) Check the direction of fan rotation for proper air distribution. 4) Verify that the motor and bearings have adequate lubrication and that the belts have proper tension. 5) Deflection in belt tension should not exceed 1/2 ". 6) Check that the air intake filters are in clean and in place, and the inlet damper in the hood supply collar is open. "` "" REFER TO INSTALLATION /MAINTENANCE MANUALS FURNISHED BY FAN MANUFACTURERS FOR FURTHER ASSISTANCE. APPLICATION Wall Mount canopy style for use over all types where integral make -up air is desired. Refer to General Specifications and illustration for various styles of make -up air designs. MAKE UP AIR OPTIONS Front face discharge This method of bringing air into the kitchen or space is very flexible and has many advantages. Typical supply volume is based on 80% or more, depending on air balance desired. Supply air temperatures should range from 60° F to 65° F, but may be as low as 50° depending on air volume, distribution, and kitchen internal heat load. Internal Discharge Up to 40% of the exhaust air may be supplied through this system depending on the type of cooking equipment involved. This may be untempered raw air in most areas, depending on climatic conditions and the type of cooking equipment. If the winter temperature is below 10° F, consult factory. Perimeter Down Discharge Up to 80% of the exhaust air may be supplied through this system, but the air must be tempered to 65° F or higher to avoid discomfort.to personnel. EXHAUST FAN/ MAKE UP AIR UNITS All exhaust fans to be furnished and Installed by others, in compliance with local and national codes. Fans should be backward inclined blades, and sized to meet TRS, Inc. air volumes and static pressure drop for the total installation. Discharge ducts should be vertical (horizontal available), and located away from air intakes. Supply or make -up air fans to be furnished and Installed by others in compliance with local and national codes. Must be capable of handling the required air quantity at the total static pressure of the system. Exhaust and Supply fans should be electrically Interlocked for simultaneous operation. FIRE PROTECTION NFPA 96 and most other codes require a fire extinguishing system for protection of the duct and plenum, and for the protection of cooking equipment, such ,as fryers, griddles, ranges and broilers which may be a source of ignition of grease. Check with local authorities for exact requirements. UL listed fire protection systems can be installed on the job site by fire equipment distributors. GENERAL SPECIFICATIONS Exhaust Hood shall be constructed of 18 GA type 304 stainless steel, all exposed surfaces have a #4 finish. Construction to meet requirements of NFPA 96 and NSF Standard # 2. Hood to incorporate full length, semi - concealed grease gutter, which slopes to a removable grease cup. Filters to be UL classified stainless steel baffle type, mounted at 45° angle. Hood to be equipped with 100 watt incandescent lights mounted at a maximum of 48" centers and prewired to a single connection point. Hoods built in multiple sections to be furnished with junction boxes for field connections by electrical contractor. (Recessed 150 watt incandescent or fluorescent fixtures available). • Canopy Hood without fire damper. Hood to be UL classified under "Exhaust Hood for Restaurant Cooking Appliance" • Canopy Hood with fire damper. Hood to be equipped with spring loaded fire damper located at each duct collar. Fire damper to be: (a) fuse link activated, (b) thermmostaticaliy activated. Hood to be UL listed under "Automatic Damper and Hood for Restaurant Cooking Appliances." Make -up air options: Hood to have an air supply plenum, including duct collar(s), with fuse linked fire dampers, and: Include full length stainless steel perforated face panel for low velocity face discharge make up air. Incorporate a full length stainless steel internal perforated panel for discharging directly into cavity of hood. ..;ri';'.., ." F= N^. txrxyr" 1 r � �i'• ��r`' I, � �Y Y7�* ef? 3" t� 't�f."9;:t.�::xY' Hood Operations Determine that the installation is complete in accordance with project plans and specifications, that the duct is complete and that all electrical connections have been made. 1) The system must include a volume damper in the supply air, the supply air is 37% of the exhaust air 2) Ascertain that all motors have been provided with overload protection devices or have built -in overloads. 3) Electrical systems should be installed with disconnecting means, proper fusing and proper grounding systems to protect against hazardous shock. 4) Check all motors, coils, etc., for proper voltage and connection. 5) Ensure all electrical components have adequate access and connections are tight. Place system into operation as provided in the control sequence. 1) Air flow in the supply duct should be verified by taking a duct traverse if possible, if not, average velocity across the supply nozzle can be taken with a rotating vane anemometer. 2) Determine the supply CFM by .multiplying average velocity by the cross sectional area of the duct in square feet. 3) Capacity of the exhaust system should be determined by a duct traverse if possible, if not, average readings taken with a rotating vane anemometer across the filter bank. 4) Multiply the average velocity by the cross sectional area of the duct in square feet or by the net free area of the filter bank. 5) If the air flow is, as measured, is not in accordance with project specifications, adjust the speed of the respective fans as required End recheck. 6) Final balancing, if required, should be done with the supply intake damper to ensure lowest operating costs. 7) After the system has been placed in operation and balancing of the system has been accomplished, a visual inspection of the entire system is recommended. 8) Inspection should include such things as unusual noises, excessive exhaust or supply air and general operation of the system. 9) In the event that smoke is not being exhausted, determine that the exhaust air is sufficient. 10) If the air is sufficient, balance the supply air with the damper in the supply collar until all products of combustion and cooking are exhausted. 11) It is extremely important that the system be released in the best possible condition. 12) Always instruct the owner /operator in the proper operation, care and maintenance of the system. Maintenance 1) Hood to cleaned with mild soap and warm water. 2) Thoroughly clean grease cups and filters each 24 hour period. To clean filters and cups, remove from hood and wash by hand, dishwasher or steam clean. 3) Wipe clean all interior and exterior surfaces of hood including light fixtures. 4) Painted surfaces should be cleaned with mild detergent solution and wiped dry with a drying cloth. ' Never use harsh or abrasive cleaners on stainless steel or painted surfaces. Fans 1) Air intake filters should be checked once a month, or more often, if conditions dictate. 2) Check all belts for slippage, and tighten or replace as necessary. 3) Perform cleaning on the exhaust fan interior and wheel as required to prevent accumulation of grease which may lead to fire hazard. 4) At least every six months, check all electrical connections for tightness. 5) Oil or lubricate all motors and bearings every six months or more often if conditions dictate. Installation Instructions Overview Install hood in accordance with NFPA -96, removal of smoke and grease -laden vapor from commercial cooking equipment. General Contractor Responsibilities General Contractor responsible for installing system in accordance with, and meets all specific requirements of local code officials. Hood Installation Procedure 1) Upon receiving TRS, Inc. system, inspect for shipping damage, and if present, notify carrier immediately. Any concealed damage should be noted and reported to delivering carrier. File a claim with carrier if appropriate. "" TRS, Inc. will not accept responsibility for any shipping damage. All systems are thoroughly inspected before leaving the factory. 2) Uncrate hood being careful not to scratch stainless steel or painted surfaces. 3) Uncrate ductwork and inspect for damage. 4) Position ductwork into fire shaft standing on end, with the 1/2" flange on the floor. Lift ductwork to prescribed height, see Illustration #2. 5) Center ductwork In the fire shaft so that there is equal space surrounding the ductwork. 6) From roof, attach duct support channels to duct, straddling roof curb, see illustration # 3. 7) Insert 3/8" threaded rod into mounting brackets on hood and lift into position, fastening rods to ceiling structure. 8) Adjust with turnbuckles so that the front of the hood is at least 6' -6" from finished floor. 9) Cooking surface distance should be as is indicated on TRS, Inc. nameplate, unless otherwise specified by local code authorities. 10) Seal exhaust duct with continuous weld using 16 gauge mild steel or 18 ga stainless steel. 11) Locate and weld exhaust and make up air collars to hood, (if shipped loose for field installation), taking precaution not to scratch hood surfaces. 12) Level hood with turnbuckles or from ceiling structure. 13) Connect supply duct to appropriate collar. 14) Hook up supply fire damper through access panel on supply duct as provided by installer. Tighten the HFE fusible element by hand with a minimum of 0.885 in/lb torque, to a maximum of 5.31 in/lb torque. Assure that any ductwork or fasteners do not interfere with the operation of damper. * Supply air fire damper assembly shown on illustration # 4. 15) Connect proper circuits for Fan motor control circuit and Light control circuit. 16) Install grease filters, drip tray(s), and grease cup(s). 17) Light bulbs are not provided and are to be furnished by purchaser. Use only recognized brands, 100 watt maximum, unless project specifications require smaller capacity. 18) Protect hood at all times, by wrapping in plastic until other work is completed or system is ready for operation. Fan Installation 1) Upon receiving TRS, Inc. system, inspect for shipping damage, if present, notify carrier immediately. Any concealed damage should be noted and reported to delivering carrier. File a claim with carrier if appropriate. ** TRS, Inc. will not accept.responsibility for any shipping damage. 2) Determine from project plans, the exact location of the roof top units. Place exhaust unit section over hood exhaust duct, if at all possible, to minimize exhaust duct installation. 3) After installing the curb, set the curb cap, if used, according to project specifications. ** Provide adequate caulking, flashing or other weatherproofing means. 4) Wire fans in accordance with project specifications. Fan Operations 1) After complete installation and wiring of fans, start the fans. 2) By physical observation, check the supply and exhaust fans for proper operation by checking voltage, motor overload, amperage, noise level, etc. 3) Check the direction of fan rotation for proper air distribution. 4) Verify that the motor and bearings have adequate lubrication and that the belts have proper tension. 5) Deflection in belt tension should not exceed 1/2 ". 6) Check that the air intake filters are in clean and in place, and the inlet damper in the hood supply collar is open. * "* REFER TO INSTALLATION /MAINTENANCE MANUALS FURNISHED BY FAN MANUFACTURERS FOR FURTHER ASSISTANCE. t. APPLICATION Wall Mount canopy style for use over all types where integral make -up air is desired. Refer to General Specifications and illustration for various styles of make -up air designs. • MAKE UP AIR OPTIONS Front face discharge This method of bringing air into the kitchen or space is very flexible and has many advantages. Typical supply volume Is based on 80% or more, depending on air balance desired. Supply air temperatures should range from 60° F to 65° F, but may be as low as 50° depending on air volume, distribution, and kitchen internal heat Toad. Internal Discharge Up to 40% of the exhaust air may be supplied through this system depending on the type of cooking equipment involved. This may be untempered raw air in most areas, depending on climatic conditions and the type of cooking equipment. If the winter temperature is below 10° F, consult factory. Perimeter Down Discharge Up to 80% of the exhaust air may be supplied through this system, but the air must be tempered to 65° F or higher to avoid discomfort,to personnel. EXHAUST FAN/ MAKE UP AIR UNITS All exhaust fans to be furnished and installed by others, in compliance with local and national codes. Fans should be backward inclined blades, and sized to meet TRS, Inc. air volumes and static pressure drop for the total installation. Discharge ducts should be vertical (horizontal available), and located away from air intakes. Supply or make -up air fans to be furnished and installed by others in compliance with local and national codes. Must be capable of handling the required air quantity at the total static pressure of the system. Exhaust and Supply fans should be electrically interlocked for simultaneous operation. FIRE PROTECTION NFPA 96 and most other codes require a fire extinguishing system for protection of the duct and plenum, and for the protection of cooking equipment, such as fryers, griddles, ranges and broilers which may be a source of ignition of grease. Check with local authorities for exact requirements. UL listed fire protection systems can be installed on the job site by fire equipment distributors. GENERAL SPECIFICATIONS Exhaust Hood shall be constructed of 18 GA type 304 stainless steel, all exposed surfaces have a #4 finish. Construction to meet requirements of NFPA 96 and NSF Standard # 2. Hood to incorporate full length, semi - concealed grease gutter, which slopes to a removable grease cup. Filters to be UL classified stainless steel baffle type, mounted at 45° angle. Hood to be equipped with 100 watt incandescent lights mounted at a maximum of 48" centers and prewlred to a single connection point. Hoods built in multiple sections to be furnished with junction boxes for field connections by electrical contractor. (Recessed 150 watt Incandescent or fluorescent fixtures available). • Canopy Hood without fire damper. Hood to be UL classified under "Exhaust Hood for Restaurant Cooking Appliance" • Canopy Hood with fire damper. Hood to be equipped with spring loaded fire damper located at each duct collar. Fire damper to be: (a) fuse link activated, (b) thermmostatically activated. Hood to be UL listed under "Automatic Damper and Hood for Restaurant Cooking Appliances." Make -up air options: Hood to have an air supply plenum, including duct collar(s), with fuse linked fire dampers, and: Include full length stainless steel perforated face panel for low velocity face discharge make up air. Incorporate a full length stainless steel internal perforated panel for discharging directly into cavity of hood. Hood Operations Determine that the installation is complete in accordance with project plans and specifications, that the duct is complete and that all electrical connections have been made. 1) The system must include a volume damper in the supply air, the supply air is 37% of the exhaust air 2) Ascertain that all motors have been provided with overload protection devices or have built -in overloads. 3) Electrical systems should be installed with disconnecting means, proper fusing and proper grounding systems to protect against hazardous shock. 4) Check all motors, coils, etc., for proper voltage and connection. 5) Ensure all electrical components have adequate access and connections are tight. Place system into operation as provided in the control sequence. 1) Air flow in the supply duct should be verified by taking a duct traverse if possible, if not, average velocity across the supply nozzle can be taken with a rotating vane anemometer. 2) Determine the supply CFM by .multiplying average velocity by the cross sectional area of the duct in square feet. 3) Capacity of the exhaust system should be determined by a duct traverse if possible, if not, average readings taken with a rotating vane anemometer across the filter bank. 4) Multiply the average velocity by the cross sectional area of the duct in square feet or by the net free area of the filter bank. 5) If the air flow Is, as measured, is not in accordance with project specifications, adjust the speed of the respective fans as required and recheck. 6) Final balancing, if required, should be done with the supply intake damper to ensure lowest operating costs. 7) After the system has been placed in operation and balancing of the system has been accomplished, a visual inspection of the entire system Is recommended. 8) Inspection should include such things as unusual noises, excessive exhaust or supply air and general operation of the system. 9) In the event that smoke is not being exhausted, determine that the exhaust air is sufficient. 10) If the air is sufficient, balance the supply air with the damper in the supply collar until all products of combustion and cooking are exhausted. 11) It is extremely important that the system be released in the best possible condition. 12) Always instruct the owner /operator in the proper operation, care and maintenance of the system. Maintenance 1) Hood to cleaned with mild soap and warm water. 2) Thoroughly clean grease cups and filters each 24 hour period. To clean filters and cups, remove from hood and wash by hand, dishwasher or steam clean. 3) Wipe clean all interior and exterior surfaces of hood including light fixtures. 4) Painted surfaces should be cleaned with mild detergent solution and wiped dry with a drying cloth. " *" Never use harsh or abrasive cleaners on stainless steel or painted surfaces. Fans 1) Air intake filters should be checked once a month, or more often, if conditions dictate. 2) Check all belts for slippage, and tighten or replace as necessary. 3) Perform cleaning on the exhaust fan interior and wheel as required to prevent accumulation of grease which may lead to fire hazard. 4) At least every six months, check all electrical connections for tightness. 5) Oil or lubricate all motors and bearings every six months or more often if conditions dictate. Project: r U t,r a- N S Type of Inspec f [--1 N . Address: /ONO S.C. Date called: Special instructions: t Date wanted: a.m. Requester: / �✓ Phone No.: INSPECTION NO. INSPECTION RECORD Retain a copy with permit CITY OF TUKWILA BUILDING DIVISION % -o117 PERMIT NO. 6300 Southcenter Blvd., #100, Tukwila, WA 98188 (206) 431 -3670 `Z C• MENTS: Approved per applicable codes. Corrections required prior to approval. $42.00 REINSPECTION FEE REQUIRED. Prior to inspection, fee must.' be paid at 6300 Southcenter Blvd., Suite 100. Call to schedule reinspection. I Receipt No,: Date: t City of Tukwila Fire Department Fire Department Review Control #1.196 -0177 (512) December 23, 1996 Re: Houlihan's Restaurant - 16860 Southcenter Parkway •Dear Sir: The attached set of b u i l d i n g plans have been reviewed by The Fire Prevention Bureau and are acceptable with the following concerns: 1. An approved automat i s fire-extinguishing system is required for this project.. Commercial -type food heat- processing equipment from which grease -laden vapors emanate in normal cooking application shall be protected by an approved automatic e x t i n g u i s h i n g system. The extinguisher system shall be interconnected to the fuel and current supply so that the fuel or current is automatically shut off to all equipment under the hood, when the system is actuated. (UFC 1006) John W. Rants, Mayor Thomas P. Keefe, Fire Chief A sodium bicarbonate or potassium bicarbonate dry-chemical-type portable fire extinguisher having a minimum rating of 4C -B shall be installed within 30 feet (9144 non) of commercial food heat - processing equipment, as measured along an unobstructed path of travel. (UFC 1006.2.7) All new automatic fire - extinguishing systems and all modifications to existing automatic fire- extinguishing systems shall have fire department review and approval of drawings prior to installation or modification. Portable fire extinguishers shall be securely installed on the hanger or in the bracket supplied, placed in cabinets .or wail recesses. The hanger or bracket shall be securely and properly anchored to the Headquarters Station: 444 Andover Park East • Tukwila, Washington 98188 • Phone: (206) 575.4404 • Fart (206) 5754439 City of Tukwila Fire Department Page number. 2 mounting surface in accordance with the manufacturer's instructions. The extinguisher shall be installed so that the top of the extinguisher is not more than 5 feet above the floor and the clearance between the bottom of the extinguisher and the floor shall not be less than 4 inches. Extinguishers shall be located so as to be in plain view (if at all possible), or if not in plain view, they shall be identified with a sign stating, "Fire Extinguisher ", with an arrow pointing to the unit. (NFPA 10, 1 -6.3) (UFC Standard 10 -1) Clear access to fire extinguishers is required at all times. They may not be hidden or obstructed. (NFPA 10, 1-6.5) 2. Local U.L. central station supervision is required. (City Ordinance #1742) All new fire alarm systems or modifications to existing systems shall have the written approval of The Tukwila Fire Prevention Bureau. No work shall commence until a fire department permit has been obtained. (City Ordinance #1742) (UFC 1001.3) 3. •RRequired fire resistive construction, including occupancy separations, area separation walls, exterior walls due to location on property, fire resistive requirements based on type of construction, draft stop partitions and roof coverings shall be maintained as specified in the Building Code and Fire Code and shall be properly repaired, restored or replaced when damaged, altered, breached, penetrated, removed or improperly installed. (UFC 701) This review limited to speculative tenant space only special fire permits may be necessary depending on detailed description of intended use. John W Rants, Mayor Thomas P. Keefe, Fire Chief Any overlooked hazardous condition and /or violation of the Headquarters Station: 444 Andover Park East • Tukwila, Washington 98188 • Phone; (206) 5754404 • Fax (206) 575.4439 Page number adopted Fire or Building Codes does not imply approval of such condition or violation. Yours truly, cc: TFD file ncc City of Tukwila Fire Department 5/Z • The Tukwila Fire Prevention Bureau Headquarters Station: 444 Andover Park East • : Tukwila, Washington: 98188 • Phone (206) .57.5-4404 John W. Rants, Mayor Thomas P. Keefe, Fire Chief Fax. (206) 575-4439 12/30/36 :EUE 10 :48 FAX 20 531 2962 SPEC.WOOD/TRS/KESSLER . • 1.•••••■••■•■11 .4 I. • ■•••■•■••■•••■••••• • ••• " Vd•V•74 1'..... " 1=4117 ', ==• 1 • 4 :•*Ntt i 2Z=Ze .."4""I tc• ari•rj= DEPARTMENT OF LABOR AND INDUSTRIES THIS CERTIFIES THAT THE PERSON NAMED HEREON IS REGISTERED AS PROVIDED V LAW AS A j I . ...0 •■•■1.10,10•■• 01••••••••■• * ...., ••■•..11 %OS at.... . • , .'", • 1 E : 'T ..t•• a .'• ' ...b:..t. • . '..71.-, ..- ..?' ,, 7- "Y 4 ,,....0 iLial- ) 1•4').. CrA ti. • D'',7,.. ..,,...f ..• I... ...: ".../• 414 , . Jc4.': ; .•;;1 ' q ,141.0 r:"/I • ...I: 4 • ‘: .:` / ; .".. i , '' • alto • a.m. •01,1 • I •• i•■• •• • wow ••Y•m•• ••• SKINATUPle ISSUE • ••■•■••••••■•■■•••••■• fIENS1EBED AS PROBDEO BY LAW AS k ... ... .. . 1?, . $ if .. ..: ••1 I :,....!".. • ii.!, ••., • ei I tiq •, 1)11114UMAIRlio. .:: '.. 1 1.• ' .. ::A • ?i 441011 iiii•33t4 1 . o e . . '!"' • ' f , . EOFECT 'A fa . 40 . 1 2)115 A 1 . : ,. .i, .11 -.... •1,• f .. 4, , .-- -. fil 'a 6' TAM* WALL BLV '':' • . • TACOMA VA : 09 ... ...; .'..1 .:7::•;,1,, i;. ',.I' IF.: ...%, pp 4 . . t • .i f • I • • ■ • :. 1.1•14 1 •ECI,14 tAL Tit - et- t, ;.;? •:,+• • • • • , r$ ,i STATE OF WASHINGTON v DEPART NT OF LA AND INDUSTRIES F825-052.00013-92) ..,..........m....4••••••••••■•11 • .11ECF1‘15.0 ("ATV OF 11,11WILA 21 0 0 2 DEC 3 0 1990 , A 1 R iiiiiiiNF]lb . g■ ' M MIMMIMM11 MI - II NM MINIM 1 _Q_ LO. CI 1 ma 4er 6 4 %10 O noon !rile ism 1 ia 0 H 00@)5 10 MFCH 1 we I 1 Plk I rc) Pm' rm I in DRY 1 WS 1 •i MO IN Sag F A :o:o::o:o: 0 BFFR C001 FR MC] DISH WASH fl STAFF I 1 111 FNTRY VESTIBUI M2110.01 Off/gaa. ; PRFP ' IP' - "I/ Y IP" COOK j w room COOK 2 EIEI 1 • f 180.■••■■11/AIIT • WIPT rini 11 II , el. 4s .• • tsunami • imi■• rAmi. : L .,:iu mi [-- ell 777 Et H Mcli 7.. 1, 1 11 1E1 1.1 41110 410 4 411110 4111* 41111, lir I 4111, 11,' 411111110 0 NINO ROOM '2 uJ 4111" 41M, 111111111 1 4j sOj a rncib-0111 FLOOR PLAN 1 COMO ROOMS ISOM SURMA. DAIRMIa MIMI CO I * Immo wm. OCCUPANCY COUNT K-1 1 OF 1 REVISIONS 1/4%1'-0' PEPRESOIDOME J.8. CESOMER R. W. Ocsa.PAN FLOOR PLAN SEPARATE PERMIT REQUIRED FOS: o MECHANICAL $ o PLUMBING GAS PIPING CITY OF TUKWILA BUILDING DIVISION A . • •••■• HLE COPY I .111(1,1,arld the 11., lHuc,k approvalsare ors opproval of uoes OW, UH11011 of any or olu of ,on ,rior s uupy oppro, PN DIN OF IMO APP" DEC 2 6 1996 II &ODIC DIVISION, .,%7EVA. 7Fr I 7 KKK' O DISH WASHER HOOD SCALE: '/2' - *' -9' O TYPE II FAN SECTION SCALE: ` /2' = *' -C O TYPE II HOOD SECTION SCALE: ` /2' = " -C' CITY OF NKWIIA 7 1 O COOKLINE PLAN SCALE: £ /2' =r -0• 18 6'-6 O OOOKLI»E ELEVATION SCALE: r /2 = -' -G rn4boi 77 5'3 _ =c _ - 7.5'¢.C'EC5 5 e -- - _v5' -CCD 901. 5 _ b CO" �< REORVG _N R GAT -� == i_ <� __N e_TED • -e ••c'L.:.o _ q 5' X 15' EXHAUST DUCT 9' X 24' MM FIRE DAMPER 18' /15' X 15' EXHAUST piCT f -6 9' X 24' MLA EIRE DAMPER 13' X 13' EXHAUST DUCT 9' X 28' 261 f1RE DAMPER GR'__ FOR r'L;;'- 4'7•R -ROL; TO -IR 1 .40LR GE.'NG NOTE 51-14, TO BE NOT - R Ste. G5 O FIRE SHAFT SECTION ✓ SCALE: O HOOD SECTION SCALE: 'ER5 5 o G.E- .5.. - C 095'R�G'O� RO ER'e .'NE OR RE,Rh � c Gh SCREENED J -510 514 L- _ 5'ED R,ER HOOD NO L G5TE N '0 :14 5 YE.DED GON511,C "On f.. .. 5'5 ,ALL F'_4SNONG 'NCB- FIRE ..4D9 3504165: CA1N DEC 26 1996 BUILDING DIVISION .14 59-1%. O COOKLINE PLAN 9' % 2A' 1(1A DUCT HOOD CALCULATIONS - S' -S' TYPE I IL p63Y1»T MOOD RECKONED A TOTAL CF 4013 CFtt EASIANST. WOOD RECUT ES (2 EXHAUST DUCT EACH to EXHAUST 4 TOTAL OF 408 CFn. 7 X n' DUCT SIZE RATED • S2' SP. EXHAUST SHAFT 136411. LE CONSTRUCTED OF AN 4,4D FIRE RATED TYPE AStEISPLY. (1) 3OLL132 Flt. EACH TO GE 4 JEW-AM 2•..JORID 11/2 HP. WIT FLUE -LP AIR TO GE E3GSREEIEO AT NO LESS THAN SOS OF EJf44IJSTED TOTAL AT 3030 CFtt TUNE UP 41R TOT AL, Drt11 A IEi1011 DUCT DPBiSg0 OF 2 - S• X 24 OVERALL EACH DUCT TO WIPPLY NO LESS THAN 1012 0F1L 0AIQ4O• AIR INN TO SE AN AWN ES -330 SCALE: P /2" = P' - 0' 15' (1/1 PAS) 1 /16' 20' X 20' EXHAUST WILT ..._<E - 3' % SP EXHAUST DUCT 9' X21' NIA DUCT _ O .. a C_._ NE, 6 6 ORA O FIRE SHAFT SECTION SCALE: :°!- Gi5'E2. � - O COOKLINIE ELEVATION O MOOD SECTION SCALE: T/2".1' SCALE.: C_.5 2...C7 s_� e /E, , E.7 e'G CONSTF,C.710, E.-cif = 7.62 -Q�RE�