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HomeMy WebLinkAboutPermit M16-0008 - ODIN BREWERY - HOOD AND DUCT WORKODIN BREWING 40`l BAKER BLVD EXPIRED 10/01/16 M16-0008 City of Tukwila Department of Community Development • 6300 Southcenter Boulevard, Suite #100 Tukwila, Washington 98188 Phone: 206-431-3670 Inspection Request Line: 206-438-9350 Web site: http://www.TukwilaWA.eov MECHANICAL PERMIT Parcel No: 0223100031 Permit Number: M16-0008 Address: 402 BAKER BLVD Issue Date: 4/4/2016 WA Cities Electrical Code: 2014 Permit Expires On: 10/1/2016 Project Name: ODIN BREWING 2014 Owner: 2012 WA State Energy Code: Name: MRFH LLC 2012 Address: 2305 HUGHES AVE SW, SEATTLE, WA, 98116 Contact Person: Name: JIM GIVENS Phone: (253) 503-7392 Address: 2012 A 112 ST E, TACOMA, WA, 98445 Contractor: Name: NEW CASTLE MECHANICAL LLC Phone: (360) 893-5974 Address: 2012 112TH ST E SUITE A, TACOMA, WA, 98445-3728 License No: NEWCACM9240D Expiration Date: Lender: Name: Address: DESCRIPTION OF WORK: INSTALL HOOD AND DUCT WORK Valuation of Work: $3,500.00 Fees Collected: $246.42 Type of Work: NEW Electrical Service Provided by: PUGET SOUND ENERGY Fuel type: ELECT Water District: TUKWILA Sewer District: TUKWILA SEWER SERVICE Current Codes adopted by the City of Tukwila: International Building Code Edition: 2012 National Electrical Code: 2014 International Residential Code Edition: 2012 WA Cities Electrical Code: 2014 International Mechanical Code Edition: 2012 WAC 296-46B: 2014 Uniform Plumbing Code Edition: 2012 WA State Energy Code: 2012 International Fuel Gas Code: 2012 Permit Center Authorized Signature: (J, Jw��� �� _ Date: L -k,.1- `.I (10 I hearby 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 and obtain this development permit and agree to the conditions attached to this permit. // / Signature: �������-W`� Date: C —`5 / 1,,- Print Name:rr»P This permit shall become null and void if the work is not commenced within 180 days for the date of issuance, or if the work is suspended or abandoned for a period of 180 days from the last inspection. PERMIT CONDITIONS: 1: Work shall be installed in accordance with the approved construction documents, and any changes made during construction that are not in accordance with the approved construction documents shall be resubmitted for approval. 2: All permits, inspection record card and approved construction documents shall be kept at the site of work and shall be open to inspection by the Building Inspector until final inspection approval is granted. 3: All construction shall be done in conformance with the Washington State Building Code and the Washington State Energy Code. 4: Remove all demolition rubble and loose miscellaneous material from lot or parcel of ground, properly cap the sanitary sewer connections, and properly fill or otherwise protect all basements, cellars, septic tanks, wells, and other excavations. Final inspection approval will be determined by the building inspector based on satisfactory completion of this requirement. S: All plumbing and gas piping work shall be inspected and approved under a separate permit issued by the City of Tukwila Building Department (206-431-3670). 6: All electrical work shall be inspected and approved under a separate permit issued by the City of Tukwila Permit Center. 7: VALIDITY OF PERMIT: The issuance or granting of a permit shall not be construed to be a permit for, or an approval of, any violation of any of the provisions of the building code or of any other ordinances of the City of Tukwila. Permits presuming to give authority to violate or cancel the provisions of the code or other ordinances of the City of Tukwila shall not be valid. The issuance of a permit based on construction documents and other data shall not prevent the Building Official from requiring the correction of errors in the construction documents and other data. 8: ***MECHANICAL PERMIT CONDITIONS*** 9: All mechanical work shall be inspected and approved under a separate permit issued by the City of Tukwila Permit Center (206/431-3670). 10: Manufacturers installation instructions shall be available on the job site at the time of inspection. PERMIT INSPECTIONS REQUIRED Permit Inspection Line: (206) 438-9350 1800 MECHANICAL FINAL 0701 ROUGH -IN MECHANICAL CITY OF TUKWILA Community Development Department Permit Center • 6300 Southcenter Blvd., Suite 100 Tukwila, WA 98188 http://www.TukwilaWA.gov SITE LOCATION Mechanical Permit No. g V l I v VV 0 v Project No. Date Application Accepted: Date Application Expires: _ use MECHANICAL PERMIT APPLICATION Applications and plans must be complete in order to be accepted for plan review. Applications will not be accepted through the mail or by fax. **please print** ng Co Assessor's Tax No.: Site Address: Suite Number: f Floor: Tenant Name: Odin Brewing New Tenant: m .....Yes []..No PROPERTY OWNER Name: Odin Brewing Address: 91.30 15th st s Cit': seattle state: wa Zip: 98108 CONTACT PERSON — person receiving all project communication Name: Jim Givens Address: 2012A 112th st e City: tacoma State: wa Zip: 98445 Phone: (253) 503-7390 Fax: (253) 503-7392 Email. jim.newcastle@comcast.net Valuation of project (contractor's bid price): $ 3,500 Describe the scope of work in detail: Install hood and duct work. Use: Residential: New .......... ❑ MECHANICAL CONTRACTOR INFORMATION Company Name: New Castle Mechanical Address: 2012A 11.2th st e City: tacoma state: wa Zip: 98445 Phone: (253) 503-7390 Fax: (253) 503-7392 Contr Reg No.: 602858734 Exp Date: 12/31/201.6 Tukwila Business License No.: Bus -0996223 Replacement ........ ❑ Commercial: New .......... ® Replacement ........ ❑ Fuel Type: Electric..... Gas ....... Mother: hood and duct H:Wpplications\Fonns-Applications On Line\2016 ApplicationsWechanieal Permit Application Revised 1-4-16.docx Revised: January 2016 Page 1 of 2 bb Indicate type of mechanical work being installed and the quantity below: Unit Type Qty Furnace <100k btu Residential, Nighttime Furnace >100k btu Industrial Floor furnace 55 dB(A) Suspended/wall/floor mounted heater 57 dB(A) Appliance vent 1 Repair or addition to heat/refi•ig/cooling system 47 dB(A) Air handling unit <10,000 cfm 65 dB(A) Unit Type Qty Air handling unit >I 0 000 cf n Residential, Nighttime Evaporator cooler Industrial Ventilation fan connected to single duct 55 dB(A) Ventilation system 57 dB(A) Hood and duct 1 Incinerator — domestic 47 dB(A) — Incinerator _T� comm/industrial 65 dB(A) Unit Type Qty Fire damper Residential, Nighttime Diffuser Industrial Thermostat 55 dB(A) Wood/gas stove 57 dB(A) Emergency nerator Commercial Other mechanical equipment 47 dB(A) 60 dB(A) 65 dB(A) Boiler/Compressor Qty 0-3 hp/ 100,000 btu 3-15 h /500,000 btu 15-30 hp/1,000,000 btu 30-50 hp/1,750,000 btu 50+ hp/1,750,000 btu Noise: Mechanical units need to be in compliance with the Tukwila Noise Code. Maximum permissible sound levels are based on from where the sound is created and where the sound is heard. Additionally, if sound can be heard from within a house at night in a residential zone it may not be allowed. For more details. see TMC 8.22 District of Sound Producing Source District of Receiving Property Residential, Daytime* Residential, Nighttime Commercial Industrial Residential 55 dB(A) 45 dB(A) 57 dB(A) 60 dB(A) Commercial 57 dB(A) 47 dB(A) 60 dB(A) 65 dB(A) Industrial 60 dB(A) 50 dB(A) 65 dB(A) 70 dB(A) *Daytime means 7AM-1 OPM, Monday through Friday and 8AM-IOPM, Saturday, Sunday and State -recognized holidays. A few sounds are exempt from the noise code, including: Warning devices; Construction and property maintenance during the daytime hours (lam-IOpm); Testing of backup generators during the day. PERMIT APPLICATION NOTES - _71 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 grant one extension of time for additional periods not to exceed 90 days each. The extension shall be requested in writing and justifiable cause demonstrated. Section 105.3.2 International Building Code (current edition). I 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. BUILDING QWNEIV OR AUTHORIW&D AGENT: Print N Mailing 2012A 112th st e H:4lpplications\Forms-AppGcations On Line\2016 ApplicationsWechanical Permit Application Revised 1.4-16.docx Revised: January 2016 bb Date: 01/15/2016 Day Telephone: (253) 503-7390 tacoma City wa 98445 State Zip Page 2 of 2 DESCRIPTIONS ACCOUNT QUANTITY PAID PermitTRAK $199.03 M16-0008 Address: 402 BAKER BLVD Apn: 0223100031 $199.03 MECHANICAL $189.55 PERMIT ISSUANCE BASE FEE R000.322.100.00.00 0.00 $32.50 PERMIT FEE R000.322.100.00.00 0.00 $157.05 TECHNOLOGY FEE $9.48 TECHNOLOGY FEE TOTALR8101 R000.322.900.04.00 0.00 $9.48 $199.03 Date Paid: Monday, April 04, 2016 Paid By: JAMES GIVENS Pay Method: CREDIT CARD 114064 Printed: Monday, April 04, 2016 9:47 AM 1 of 1 cr SYSTEMS Date Paid: Friday, January 15, 2016 Paid By: JIM GIVENS Pay Method: CREDIT CARD 01543B Printed: Friday, January 15, 2016 11:28 AM 1 of 1 CN? WISYSTEMS TFnos Haa N I C K E L inc. Stuart Powell December 18, 2001 President/CEO CookShack - 2304 N. Ash St. Ponca City, OK 74601-1100 Dear Mr. Powell, The Food Service Technology Center conducted an eight-hour cooking emissions test on the CookShack, Model 250/260 SmartSmoker oven applying EPA Test Method 202 for the Determination of Particulate Matter Emissions. The test samples were analyzed and the total particulate matter (PM) production rate was 0.005 Ib/h. At an applied ventilation rate of 600 cfm, this emissions rate is equivalent to a total PM concentration of 2.2 mg/m3 in the air stream. The attached table summarizes the food product specifications, cooking parameters, constant test conditions and the test result for the eight-hour cooking emissions test. The result of this eight-hour test supports the use of the CookShack smoker without the requirement for a Type I exhaust hood. The particulate (smoke and grease) production rate of 0.005 Ib/h falls below the 0.01 lb/h limit adopted by some authorities having jurisdiction (AHJ) for determining when a Type I hood is required over an appliance. A Type 11 ventilation hood would be adequate to remove from the kitchen environment the small amount of particulate along with the water vapor and heat that is produced during the oven's operation. UL 197 — Standard for Commercial Electric. Cooking Appliances imposes a pass/fail criterion for ductless hood systems at 5.0 mg/m3 of condensable PM. The measured total PM concentration of 2.2 mg/m3 at an applied ventilation rate of 600 ch was below the UL limit of 5.0 mg/m3. This implies that the CookShack smoker oven can operate safely under a Type 11 exhaust hood. Please feel free to contact me should you•bave--any quesfions on would like to further discuss the results of this test. - Sincerely, u 2 5 �t16 Todd Bell R r 'u!�rr�l i Senior Research Technician��i� PG&E Food Service Technology Center Enclosures. CORRECTION RECEIVED CITY OF TUKWILA MAR 14 2016 PERMIT CENTER s sse� esesn eeso H NO GAS SmartSmokerg SM160 Heat is supplied by an electronically -controlled 1500 watt heating element. Smoke is created as wood smolders in the wood box. Oven temperature ranges from 125'F to 300'F. The heating element works onlywhen the door is completelyclosed. The SM160 produces hot or cold smoked foods by application of heat and wood smoke. Safe, contained wood box slides out. Meat drippings exit the bottom of the smoker into a removable drip pan for a clean, safe operation. The digital controller includes programmable, customizable cooking pre- sets, alarm cycle, 16 character LCD display, and USS port for downloading up to 512 hours of cook time onto a FAT formatted USB flash drfve. The Iq5 controller electronic tirne/tOrnperature control system features 3 -stage, 2 -stage and probe mode cooking options. An optional meat probe allows the user to set the smoker to a desired internal meat temperature and then automatically cycles into a hold when the temperature is met. CO R R CC rI O ��d p p ro# Tough double -walled steel construction surr un 850'F Spin-Glas& insulation. The SM160 does not constantly reheat cool air and remains cool to the touch on the outside. The SM160 is designed to be used inside with proper ventilation for smoke. The Cookshack SmartSmoker® SM160 oven is designed for operations that need a capacity of up to ,20 lbs. of heavy cuts per load. Cookshack's most popular commercial electric smoker will operate 24/7 and is ideal for operations which neer to produce a moderate amount RECY&&Y OF &ds and/or barbecue. MAR 14 2016 ERMIT CENTER '7 Dmran 0 a asaac� ' Place under a hood, near an outside exhaust fan, r<r, r, ",t k . r aE • ; :f : t or attach a Cookshack Smokehood. Inko'W 000 6 V -D..." 7 E I'm .F..W. _16-t�00.f. ON SmartSmoker° SM160 / USDA Aga —13.S—H !o• a oo 7.5 0 ■��eo 51 19 36.25 ME t DRIP PAN 7.25 1--20.5 —0 3.5 [*01 io 25.5---) Front View (All measurements are approximate) Side View Food Capacity 120 lbs. pork butts, 100 lbs. brisket, 50 lbs. ribs, or 20 chickens per load Electrical 1500 watt heating element, 15 amps, 120v single phase; 240v export models available, power cord approximate length is 50" (t 6") Shelves Outside Dimensions (5)18 x 18" (45.7 x 45.7cm) grills, 5" (12.7cm) apart 20.5"W x 51 "H x 25.5"D (52 x 129.5 x 64.75cm) Fuel Consumption ILIA. MI Avg. Operating Cost Approximately $0.97/12 hours ($.06 Electricity / $.25 Wood / $.06 Total Per Hour) Construction All stainless steel Shipping Weight 240 lbs. ��„ r ,• ; t fid: dT .:eof Grills, racks, drip pan, wood box, handle, casters, operator's manual, cookbook, 10 lbs. hickory wood, spare heating element, and Spice Kit containing: l gal. Spicy Barbecue Sauce, l gal. Mild Barbecue Sauce, 5 lbs. Brisket Rub, 5 lbs. RibRub, 5 lbs. Spicy Chicken Rub, 10 oz. Chili Mix, 10 oz. Spicy Barbecue Sauce Mix E I'm .F..W. _16-t�00.f. ON SmartSmoker° SM160 / USDA Aga —13.S—H !o• a oo 7.5 0 ■��eo 51 19 36.25 ME t DRIP PAN 7.25 1--20.5 —0 3.5 [*01 io 25.5---) Front View (All measurements are approximate) Side View Food Capacity 120 lbs. pork butts, 100 lbs. brisket, 50 lbs. ribs, or 20 chickens per load Electrical 1500 watt heating element, 15 amps, 120v single phase; 240v export models available, power cord approximate length is 50" (t 6") Shelves Outside Dimensions (5)18 x 18" (45.7 x 45.7cm) grills, 5" (12.7cm) apart 20.5"W x 51 "H x 25.5"D (52 x 129.5 x 64.75cm) Fuel Consumption 1 Ib. wood smoke -cooks 60 lbs. product Avg. Operating Cost Approximately $0.97/12 hours ($.06 Electricity / $.25 Wood / $.06 Total Per Hour) Construction All stainless steel Shipping Weight 240 lbs. Standard Equipment Grills, racks, drip pan, wood box, handle, casters, operator's manual, cookbook, 10 lbs. hickory wood, spare heating element, and Spice Kit containing: l gal. Spicy Barbecue Sauce, l gal. Mild Barbecue Sauce, 5 lbs. Brisket Rub, 5 lbs. RibRub, 5 lbs. Spicy Chicken Rub, 10 oz. Chili Mix, 10 oz. Spicy Barbecue Sauce Mix Optional Equipment Meat Probe, RibRacks, Cold Smoke Kit, Seafood Grill, Jerky Rods, Smokehood, Flavor Infusion Reservoir, Cover Approvals / Listings NSF approved and ETL (US and Canada) listed USDA approved Warranty / Guarantee 2 year limited warranty and 30 -Day Money -Back Guarantee v. 2015.05.27 i. a Particulate Matter Emission for a CookShack, Model 2501260 SmartSmoker Oven Application of EPA Method 202 FSTC Report PR.0102.05 Food Service Technology Center Manager: Don Fisher Final Report, January 2002 Prepared by: Todd Bell Don Fisher Fisher -Nickel Inc. Contributors: Clem DaSilva Scott Miner Judy Nickel Prepared for: _Stuart Powell CookShack 2304 N. Ash St. Ponca City, OK 74601-1101 REVIEAIED FOR CODE COMPLIANCE MAR 2 5 2016 Cit% Of Tukwila BUILDING DIVISION CORRECTION LTR#__�_- RECEIVED CITY OF TUKWILA► MAR 14 2016 PERMIT CENTER Policy on the Use of Food Service Technology Center Test Results and Other Related Information • The Food Service Technology Center (FSTC) is strnrgy committed to testing food service equipment using the most appropriate scientific techniques and instrumentation. • The FSTC is neutral as to fuel and energy source. It does not, in any way, encourage or promote the use of any fuel or energy source nor does it endorse any of the equipment tested at the FSTC. • FSTC test results are made available to the general public through both Pacific Gas & Electric Company technical research reports and publications and are protected under U.S. and international copyright laws. • In the event that FSTC data are to be reported, quoted, or referred to in any way in publications, papers, brochures, advertising, or any other publicly available documents, the rules of copyright must be strictly followed, which includes written permission from Pacific Gas & Electric Company in advance and providing proper attribution to Pacific Gas & Electric Company and the Food Service Technology Center. In any such publication, sufficient text must be excerpted or quoted so as to give full and fair representation of findings as reported in the original documentation from FSTC. Legal Notice This report was prepared by Pacific Gas and Electric Company. Neither Pacific Gas and Electric Company nor any of its employees: (1) makes any written or oral warranty, expressed or implied, including, but not limited to those concerning merchantability or fitness for a particular purpose; (2) assumes any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, apparatus, product, process, method, or policy contained herein; or (3) represents that its use would not infringe any privately owned rights, including, but not limited to, patents, trademarks, or copyrights. .- Contents Executive Summary .................... 1 Introduction ................................. . -- Background............................................... Objectives.................................................. Appliance Description and Operation ........ Page ................................. iii ........................... 1-1 ........................... 1-1 ....... ....... I.......................... 1-3 ... I ................................ 1-3 2 Methods............................................................................. 2-1 SamplingMethod.................................................................................... 2-1 Test Cell Description ................................................ 2 2 Process Conditions .................................................. 2-3 3 Results.............................................................................. 3-1 EmissionsTest...................................................................................... 3-1 EnergyConsumption....................................................................... 3-2 4 Conclusion....................................................................................................... 4-1 5 References........................................................................ 5-1 Appendix A: Glossary Appendix B: Data Reporting Sheets Appendix C: Appliance Specification Sheet PR.0102.05 N 11 S List of Tables and Figures PR.0102.05 Tables: Page ES -1 Emissions Measurements for the CookShack, Model 250/260 SmartSmoker Electric Oven.............................................................. iii 1-1 Appliance Specifications................................................................... 14 2-1 Food Product Specifications............................................................. 24 2-2 Cooking Parameters .......................................... 2-4 2-3 Constant Test Conditions.................................................................. 2-4 3-1 Emissions Measurements for the CookShack, Model 250/260 SmartSmoker Electric Oven ...................... 3-2 Measured Cooking Energy Consumption of the CookShack, Model 250/260 SmartSmoker Oven.......... 4-1 The CookShack SmartSmoker Oven Emission Factor Versus other Cooking Platforms........................................................... Figures: 3-1 ......1. 3-2 ......... 4-3 Page 1-1 The CookShack, Model 250/260 SmartSmoker Electric Oven..., 2-1 The EPA Method 202 Sampling Train ......................................... 2-2 The Full Capture and Containment Emissions Test Cell ............. 2-3 The Emissions Test Cell Instrumented with the Method 202 Sampling Train ........................................................ 4-1 The Emission Factor of the TurboChef Oven and those of Appliances Tested at the University of Minnesota......... 2-3 14 Executive Summary The Food Service Technology Center (FSTC) tested the CookShack, Model 250/260 SmartSmoker electric oven in accordance with EPA Method 202 and Method 5 under the guidelines of UL 197, to determine the quantity of particulate matter (PM) emissions produced during the cooking of whole, 3 -lb chickens under a full -load (24birds) cooking scenario.' The main objectives of this test were to measure the absolute emissions production rate (lb/h) and the total particulate matter concentration (mg/m3) over an 8 -hour sampling period to determine the requirement for a Type I exhaust hood. The oven's emission factor (lb/Mlb) also was calculated from the test data for comparative purposes. A summary of the test results is presented in Table ES -1. Table ES -1. Emissions Measurements for the CookShack, Model 250/260 SmartSmoker Electric Oven. Particulate Matter Production Rate Pounds of PM Produced per Hour (Ib/h).............................................0.005 PM Concentration at a Ventilation Rate of 600 cfm Total PM Concentration (mg/m) ............................................................2.2 Particulate Matter Emissions Factor Pounds of PM Produced per Thousand Pounds of Food Cooked (Ib/Mlb).......................................................................0.03 Environmental Protection Agency (EPA), Method 202 -Determination of Condensable Particulate Emissions from Stationafy Sources, Emission Measurement Technical Information Center Test Method, prepared by Emissions Branch, Technical Support Division, OAQ:PS, EPA, 1991. PR.0102.05 Executive Summary In order to emulate real-world operating conditions, the CookShack, Model 260/260 SmartSmoker electric oven was subjected to an 8 -hour continuous cooking test. The oven was found to have an absolute cooking emission rate of 0.005 lb/h. At an applied ventilation rate of 600 cfm, this emissions rate translates to a total particulate matter (PM) concentration of 2.2 mg/m3 in the air stream. An emission factor of 0.03 lb/Mlb was calculated from this data. The result of this eight-hour test supports the use of the CookShack smoker without the benefit of a dedicated Type I exhaust hood. The particulate (smoke and grease) production rate of 0.005 Ib/h falls below the 0.01 lb/h limit adopted by some authorities having jurisdiction for determining when a Type I exhaust hood is required over an appliance. A Type II hood would be adequate to remove the small amount of particulate along with the water vapor and heat produced during the oven's operation. UL 197 - Standard for Commercial Electric Cooking Appliances imposes a pass/fail criterion for ductless hood systems at 5.0 mg/m3 of condensable PM. The measured total PM concentration of 2.2 mg/m3 at an applied ventilation rate of 600 cfm was below the UL limit of 5.0 mg/m3. This implies that the CookShack smoker oven can operate safely under or be vented into a Type II ventilation hood. For purposes of comparing the CookShack smoker oven to common commercial kitchen appliances tested by the University of Minnesota, Department of ]Mechanical Engineering and at the FSTC, researchers calculated the oven's emission factor [i.e., pounds of PM produced per thousand pounds of food cooked (lb/Mlb)]. The oven's emission factor of 0.03 lb/Mlb was significantly lower that of the appliances tested at the University of Minnesota. An electric oven cooking sausage pizza for instance was found to have an emission factor of 2.7 lb/Mlb.' PR.0102.05 iv Executive Summary The smoker oven also exhibited low energy consumption during the course of testing. Maximum cooking energy consumption was found to be 6.4 kWh for the initial load of whole chickens. Researchers measured an average a cooking energy rate of 2.1 kW over the 8 -hour test. Subsequent cooking events performed with the oven in a preheated state consumed 5.7 kWh; this equated to a cooking energy rate of 1.9 kW. Oven utility costs were calculated to be approximately $0.50 per load (based on $0.08/kWh). It is the aim of the FSTC to build a consensus among regulatory bodies, industry and other research laboratories as to criteria for when cooking appliance effluent can be vented into a Type Il exhaust hood or ductwork. The FSTC is currently working with entities such as the American Society of Heating, Refrigeration and Air -Conditioning Engineers, Inc. (ASHRAE) to establish an acceptable national standard that defines the maximum quantity of grease that an appliance can produce without the requirement of a Type I exhaust hood. The FSTC has suggested that the threshold for a piece of equipment to operate under a Type II hood or to be vented into Type II ductwork be no more than 0.01 pounds of particulate matter (i.e., grease and smoke) produced per hour of operation. Expressed as an absolute value, a maximum emission rate of 0.01lb/h would serve to set an upper limit for allowable grease production by an appliance that is easy to understand and compare to other appliances and cooking processes.3 2 University of Minnesota, Identification and Characterization of Effluents from Various Cooking Appliances and Processes as Related to Optimum Design of Kitchen Ventilation Systems, ASHRAE 745 -RP, Phase 1I, Final Report, 1998. 3 Fisher, Don, Commercial Cooking! When is an Exhaust Hood Not Required?, ASHRAE Seminar, Winter Meeting, 2000. PR.0102.05 I introduction Background All commercial kitchen appliances produce effluent, comprised of varying levels of water vapor, grease, smoke, odor and heat. Some produce trace amounts of grease particulate and can be vented directly into a kitchen space with adequate general dilution ventilation provided by the main HVAC system. Others require an exhaust hood to remove cooking effluent from the kitchen entirely. The type of exhaust hood required depends upon the amount of grease produced by the appliance's cooking process or its cooking media. PR.0102.05 A Type I exhaust hood system is designed to capture smoke and/or grease laden vapor produced by the cooking process. Listed fire suppression equipment and grease removal devices characterize this type of hood, as well as welded ductwork. Common cooking appliances vented by a Type I exhaust hood are fryers and griddles. The Type 11 ventilation hood is intended to capture heat, odor, products of combustion and/or moisture, where grease -laden vapor is not present. This classification of ventilation hood may not have grease filters or baffles and typically does not have a fire suppression system. Type 11 hoods are generally used to vent appliance such as steamers and warewashers. Where applicable, capital cost savings can be achieved through the installation of a Type II hood. Determining the amount of particulate matter (PM), i.e., grease, which is produced from an appliance's cooking process, is essential for proper specification. Although there is no national standard for when a dedicated Type 1 exhaust is required over a kitchen iff Introduction appliance, many authorities having jurisdiction have adopted a maximum allowable emissions rate of 0.01 lb/h as the threshold for requiring an appliance to operate under a Type I exhaust hood. Others utilize the pass/fail criteria of UL 197 — Standard for Commercial Electric Cooking Appliances, which sets the maximum grease emissions concentration at 5.0 mg/m3 for ductless hood systems.I It is implied that an appliance producing less than 5.0 mg/m3 of condensable grease can be vented into a Type II exhaust hood or ductwork. Pacific Gas and Electric Company's Food Service Technology Center, with the technical support of Pacific Gas and Electric Company's Technological and Ecological Services, employed EPA Method 202 and Method 5 to measure the CookShack, Model 250/260 SmartSmoker oven's absolute particulate matter (PM) production rate (primarily grease particles and condensable vapor) produced while cooking whole 3 -lb chickens. z A total concentration of condensable matter was equated to this emissions rate, as well the amount of pounds of grease produced per thousand pounds of food cooked. The aim of this effort was to provide data that would support the operation of the CookShack smoker oven without the requirement for a Type I exhaust hood. Also, an accurate comparison was made between the CookShack smoker oven emissions production and those of other cooking platforms and their respective cooking processes. The glossary in appendix A provides a quick reference for the terms used in this report. PR.0102.05 1.2 Introduction Obiectives The scope of this testing was as follows: 1. Measure the particulate matter (PM) production rate (pounds of grease produced per hour) of the oven under the guidelines of UL 197 to determine the requirement of Type .I exhaust hood. 2. Equate the oven's measured emissions rate to a particulate matter concentration (mg/m3) at an applied ventilation rate of 600 cfm. 3. Calculate the oven's emissions factor (pounds of grease produced per thousand pounds of food cooked). 4. Compare the emission rate and factor of the CookShack smoker oven to other cooking platforms and cooking processes. 5. Measure the energy consumed by the oven during each cooking event Appliance The CookShack, Model 250/260 SmartSmoker oven is a single compartment Description and electric smoker oven. The appliance employs two 1500 -watt heating elements to Operation heat the cooking compartment and to burn the wood chips in the two woodboxes placed between the heating elements. A programmable electronic keypad controls oven temperature settings and cook time. Operators can also chose pre- programmed cook times and cooking temperatures for whole chickens and brisket. Food product is loaded directly onto the compartment's racks. A maximum of one pound of wood chips can be placed in the oven's two woodboxes. Cooking effluent is vented through a small opening in the top of the unit. PR.0102.05 1-3 a Introduction 4 Figure 1-1. The CookShack, Model 2501260 SmartSmoker Oven. PR.0102.05 Table 1-1. Appliance Specifications. Manufacturer .............................. CookShack Model ....................... 250/260 SmartSmoker Appliance Type ..........Electric Smoker Oven Rated Input ........................................... 3 kW Technology ......................... Two - 1500 Watt Heating Elements Controls .......................... Electronic Key Pad Dimensions ....... (w) 26Y2" x (d) 31" x (d) 61" 1-4 -2Methods Sampling Method Figure 2-1 shows a schematic of the sampling train used by the FSTC to measure the PM emissions. The pump isokinetically draws the cooking effluent through Figure 2-1. The EPA Method 202 Sampling Train. PR.0102.05 an unheated sample probe and filter, trapping solid particulate matter. The filtered effluent flows into the impinger train, which is submerged in an ice bath. The first three impingers contain de -ionized water, while the forth contains silica gel. Grease vapors condense in the de -ionized water of the impinger train. The discharge temperature of the sample is maintained below 60°F. Thus, the total quantity of particulate matter includes any vapor that condenses at a temperature of 60T or above. 2 filter de -ionized silica pump gas water meter 2-1 0 I Methods Test Cell The emissions test conducted on the CookShack smoker oven took place under Descrintion the FSTC's emissions test cell, which is designed to ensure complete capture of all effluent emitted by a cooking appliance. The exhaust plume is exhausted at a rate slightly greater than the natural convective flow of the appliance to the sampling probe as illustrated in Figure 2-1. In accordance with UL 197, the cell's exhaust stack sampling point is eight -stack diameters downstream, and at least two -stack diameters upstream from any flow disturbance.' Figure 2-3 illustrates the full capture and containment emissions test cell. Figure 2.2. The Full Capture and Containment Emissions Test Cell. PR.0102.05 Exhaust Fan 'tack Diameter: 8 Sampling Point Adjust Contain Scre Sirs' A 110 I T 58„ t 2-2 Methods ,terW7, r 11 JI w�, Sampling _._.- Probe Alt .4 Sampling Impinger Train, Filter and Pump Assembly Figure 2-3. The Emission Test Cell Instrumented with the EPA Method 202 Samplinq Train. Process Conditions The CookShack, Model 250/260 SmartSmoker oven was tasked with cooking a grease producing food product, whole 3 -lb chickens. Under full -load cooking conditions, the oven smoked three loads of 24 birds for approximately 180 minutes over an eight-hour sampling period. An approximate 10 -minute loading/unloading time was recorded between each cooking event. PR.0102.05 2.3 t N Methods PR.0102.05 Tables 2-1 and 2-2 summarize the food product specifications and cooking parameters during the course of the emissions test. Table 2-3 outlines constant test conditions for the test. Table 2-1. Food Product Specifications Test Food Product................................................................. 3.0 lb whole chickens Numberof Birds per Load....................................................................................24 Table 2-2. Cooking Parameters CookTime (minutes)......................................................................................180.0 Loading/Unloading Time (minutes)..................................................................10.0 Total Cooking Cycle (minutes).......................................................................190.0 Number of Wood Chips per Woodbox per Load...................................................4 Oven Temperature Setting(°F).......................................................................225.0 Pre -Cooking State (°F).......................................I.....................................34.0 ± 2.0 Numberof Cooking Events....................................................................................3 Table 2-3. Constant Test Conditions SamplingPeriod (hours)........................................................................................8 Exhaust Duct Ventilation Rate (cfm).................................................................220 Number of Probe Sampling Points.........................................................................3 Time Interval at Each Sampling Point (minutes) ..............................................20.0 2-4 a 3 Results Emissions Test Researchers at the FSTC measured a total particulate matter (PM) production rate of 0.005 lb/h. At an applied ventilation rate of 600 cfm, this emission rate was equivalent to a total PM concentration of 2.2 mg/m3 in the airstream. The appliance emission factor was calculated to be 0.03 lb/Mlb. Table 3-1 summarizes the emission test results. Table 3-1. Emissions Measurements for the CookShack, Model 2501260 SmartSmoker Oven. PR.0102.05 Particulate Matter Production Rate Pounds of PM Produced per Hour (Ib/h).............................................0.005 PM Concentration at a Ventilation Rate of 600 cfm Total PM Concentration (mg/m) ............................................................2.2 Particulate Matter Emissions Factor Pounds of PM Produced per Thousand Pounds of Food Cooked (Ib/Mlb).......................................................................0.03 The oven's cooking energy consumption was measured during the course of the 8 -hour test. From a cold start, i.e., the initial cooking event, the measured energy consumption of the oven was 6.4 kWh. The cooking energy rate was calculated to be 2.1 kW. Subsequent cooking events consumed 5.7 kWh, equating to a cooking energy rate of 1.9 kW. Table 3-2 summarizes the cooking energy consumption of the CookShack, Model 250/260 SmartSmoker oven. 3-1 Results Energy Table 3-2. Consumption Measured Cooking Energy Consumption of the CookShack, Model 2501260 SmartSmoker Oven. PR.0102.05 Cooking Energy from a Cold Start (kWh)..........................................................6.4 Average Energy Rate from a Cold Start (kW)....................................................2.1 Cooking Energy from a Preheated State (kWh)..................................................5.7 Average Energy from a Preheated State (kW)....................................................1.9 3.2 3 4 Conclusions As a results of the 8 -hour emissions test conducted on the CookShack, Model 260/260 SmartSmoker oven, data was obtained to support operating the appliance without the requirement for a Type I exhaust hood. The particulate (smoke and grease) production rate of 0.005 lb/h falls below the 0.01 lb/h limit adopted by some authorities having jurisdiction for determining when a Type l exhaust hood is required over an appliance. A Type II ventilation hood would be adequate to remove the small amount of particulate along with the water vapor and heat that is produced during the oven's operation. At an applied ventilation rate of 600 cfm the oven's absolute emission rate of 0.005 .lb/h equates to a total particulate matter (PM) concentration of 2.2 mg/m3 in the air stream. UL 197 — Standard for Commercial Electric Cooking Appliances imposes a pass/fail criterion for ductless hood systems at 5.0 mg/m3 of condensable PM. It is implied that an appliance emitting less than the standard's threshold of allowable condensable PM can be vented into a Type .11 hood or ductwork. The total PM concentration of 2.2 mg/m3 at 600 cfm exhibited by the CookShack smoker oven is below the standard's 5.0 mg/m3 limit, permitting it to be safely vented into a Type II ventilation hood or ductwork. In comparison to other commercial cooking appliances and cooking processes, the CookShack smoker oven had a low cooking emission factor. For example, the University of Minnesota, Department of Mechanical Engineering in a study funded by American Society of Heating, Refrigeration and Air -Conditioning Engineers, Inc. (ASHRAE), found that a standard electric oven cooking sausage pizza, had an emission factor of 2.7 lb/Mlb. The CookShack oven was found to have an emission factor of 0.03 lb/Mlb. PR.0102.05 4-1 Conclusions Table 4-1 summarizes the emissions factor and rates of appliances tested at the University of Minnesota and at the FSTC. Figure 4-1 graphically illustrates the emissions factors of the smoker oven and those appliances tested at the University of Minnesota. Table 4-1 summarizes the emissions factor and rates of appliances tested at the University of Minnesota and at the FSTC, including the CookShack smoker oven. 33.4 _ II6.7 13.9Lf 11.7 13 ----' — �-- .--C__ - -- - Q �A e�Q C"oe� caG� c��a\e �aa�e a�j`G`o�ec `t`Gr e\G.�` 0 .0ec �`��o �`�a� SaJ� S�Jy e o e ��y G ay° �°° Gap G � p Qaq,�z Qa�,re Figure 4-1. The Emission Factor for the CookShack Smoker Oven and those of Appliances Tested at the l/niversity of Minnesnm. PR.0102.05 4-2 0 55 -- -- -- - - - - - - 50-- -- --- --- - - - 45 --------- - - - ---- - 40 - - ----- -- 0 35-- -- 0 u C1 �o LL 0 30 - ---- ---- c o o U 25 -----------.- - H� W o 20 f--- -- --- — — - `a .. 15 i - — - - ----- 10 - ---�--n---- 1 ---------- 16.41 L i F r `14.9 �2 33.4 _ II6.7 13.9Lf 11.7 13 ----' — �-- .--C__ - -- - Q �A e�Q C"oe� caG� c��a\e �aa�e a�j`G`o�ec `t`Gr e\G.�` 0 .0ec �`��o �`�a� SaJ� S�Jy e o e ��y G ay° �°° Gap G � p Qaq,�z Qa�,re Figure 4-1. The Emission Factor for the CookShack Smoker Oven and those of Appliances Tested at the l/niversity of Minnesnm. PR.0102.05 4-2 0 Conclusions Tale 4-1. The CookShack Smoker Oven Emissions factor and Rate vs. Other Cooking Platforms. Appliance Cooking Rate Emissions Factor �PIVI Production Rate Food Product Rated Input (lb Food (Ib/Mlb Food (lb emissions/h) Cooked/h) Cooked Gas Broiler 108 kBtu/h 28.59 50.28 1.44 20% fat, frozen 1/3 ounder Electric Broiler 10.8 kW 23.96 33.42 0.80 20% fat, frozen 1/3 ounder 3 -ft Gas Griddle 80 kBtu/h 32.00 16.35 0.52 20% fat, Frozen 1/4 ounder N 3 -ft Electric Griddle 10.7kW 30.00 14.91 0.45 0 20% fat, Frozen 1/4 c ounder Gas Range 120 kBtu/h 53.40 6.69 0.36 c Spaghetti w/pork sausage Electric Oven 11 kW 88.76 2.66 0.24 >8.2% fat, sausage .Epizza D Electric Fryer 12.9 kW 60.00 3.52 0.21 par -baked shoestring potatoes Gas Fryer 80 kBtu/h 66.45 2.86 0.19 par -baked shoestring potatoes Gas Oven 55 kBtu/h 83.83 1.27 0.11 8.2% fat, sausage pizza '/2 -size Convection Oven 8.0 kW 22.5 0.73 0.02 Cinnamon rolls a; Conveyor Oven 6.0 kW 24.5 0.20 0.005 Assorted Appetizers � V Halogen Lamp Oven 11.9 kW 33.6 0.22 0.007 N c Pepperoni Pizza c �Microwave/Convection Oven with Filter 5 kW/2 kW 38.6 0.04 0.001 Pepperoni Pizza U. a0i E- CookShack Smoker Oven 3 kW 61.0 0.03 0.005 Whole Chickens PR.0102.05 4-3 Conclusions Tale 4-1. The CookShack Smoker Oven Emissions Factor and Rate vs. Other Cooking Platforms. PR.0102.05 4-3 Cooking Rate Emissions �PIVI Appliance Rated Input (Ib Food Factor Production Rate Food Product Cooked/h) (Ib/Mlb Food (lb emissions/h) Cooked Gas Broiler 108 kBtu/h 28.59 50.28 1.44 20% fat, frozen 1/3 pounder Electric Broiler 10.8 kW 23.96 33.42 0.80 20% fat, frozen 1/3 pounder 3 -ft Gas Griddle 80 kBtu/h 32.00 16.35 0.52 20% fat, Frozen 1/4 pounder y 3 -ft Electric Griddle 10.7kW 30.00 14.91 0.45 d 20% fat, Frozen 1/4 =pounder Gas Range 120 kBtu/h 53.40 6.69 0.36 c Spaghetti w/pork sausage 'i Electric Oven 11 kW 88.76 2.66 0.24 8.2% fat, sausage =pizza Electric Fryer 12.9 kW 60.00 3.52 0.21 par -baked shoestring potatoes Gas Fryer 80 kBtu/h 66.45 2.86 0.19 par -baked shoestring potatoes Gas Oven 55 kBtu/h 83.83 1.27 0.11 8.2% fat, sausage pizza '/Z -size Convection Oven 8.0 kW 22.5 0.73 0.02 Cinnamon rolls a; Conveyor Oven 6.0 kW 24.5 0.20 0.005 Um Assorted Appetizers .Z V Halogen Lamp Oven 11.9 kW 33.6 0.22 0.007 N Pepperoni Pizza c 0 c Microwave/Convection 5 kW/2 kW 38.6 0.04 0.001 o COven with Filter Pepperoni Pizza U_ I CookShack Smoker Oven 3 kW 61.0 0.03 0.005 Whole Chickens PR.0102.05 4-3 Conclusions The potential to safely operate the CookShack, Model 250/260 SmartSmoker oven under a Type II ventilation offers end-users significant capital and operational cost savings. The oven itself was found to exhibit low energy usage as well. Cooking energy consumed by the oven from a cold start (initial test load) was found to be 6.4 kWh for the first cooking event. The cooking energy rate was calculated to be 2.1 kW. Energy consumption during subsequent cooking events measured 5.7 kWh, equating to an average cooking energy rate of 1.9 kW. Under the 8 -hour cooking scenario conditions, a utility cost per load of $0.51 would be incurred when cooking from a cold start, and $0.45 when operating the oven from preheated state (based on of $0.08/kWh). The well - insulated oven maximized heat retention in the cooking compartment and minimized heat gain to the testing space. PR.0102.05 44 5 References 1. Underwrites Laboratories, Inc., UL Standard for the Safety for Commercial Cooking Appliances, UL 197, 8`" Edition, Northbrook, IL, 1993. 2. Environmental Protection Agency (EPA), Method 202 -Determination of Condensable Particulate Emissions from Stationary Sources, Emission Measurement Technical Information Center Test Method, prepared by Emissions Branch, Technical Support Division, OAQPS, EPA, 1991. 3. Fisher, Don, Commercial Cooking! When is an Exhaust Hood Not Required?, ASHRAE Seminar, Winter Meeting, 2000. 4. University of Minnesota, Identification and Characterization of Effluents from Various Cooking Appliances and Processes as Related to Optimum Design of Kitchen Ventilation Systems, ASHRAE 745 -RP, Phase II, Final Report, 1998. PR.0102.05 5-1 "' 1A Glossary Effluent Waste material (as smoke, liquid refuse, or sewage) discharged into the environment when serving as a pollutant. Flow Rate Speed or velocity of fluid movement usually in units of weight (or volume) per time. Isokinetic sampling rate The rate at which the velocity of the effluent is preserved as it enters the sampling apparatus. Particulate Matter Solid or liquid particles of soot, duct, smoke, fumes, and aerosols. Sampling Time The period in which the effluent is collected in the impinger train and the data is monitored. Stack Any structure or part thereof that contains a flue for the discharge of gases. Traverse Points A selection of points representative of an area. Traverse Sampling A representative measurement of the volumetric flow rate from a stationary source in which the cross section of the stack is divided into a number of equal areas. Sampling taking place at the centeroid of these equal area. PR.0102.05 Type !Hood A hood designed to capture smoke and/or grease laden vapor produced by the cooking process, incorporating listed grease removal devices and fire suppression equipment. Type 11 Hood A hood designed to capture heat, odors, products of combustion and/or moisture, where grease laden vapor is not present. The Type II hood may not have grease filters or baffles and typically does not have a fire suppression system. A•1 -BData Reporting Sheets Test Parameters Sampling Period (hr) 8 Number of Cooking Events 3 Cook Time/Load (min) 180.0 Load/Unload Time (min) 10.0 Oven Cooking Temperature (°F) 225.0 Exhaust Stack Flow Rate (cfm) 220 Number of Exhaust Stack Sampling 3 Time at Each Sampling Point (min) 20.0 Measured Values 0.005 Initial Avg. Bulk Temperature Food Product (°F) 32.5 Final Avg. Bulk Temperature Food Product (°F) 188.6 Total Pounds Food Cooked/Load (lb) 61.0 Average Exhaust Stack Temperature (°F) 60.9 Average Impinger OUT Temperature (°F) 42.6 Relative Humidity (%) 38.0 Barometric Pressure (psia) 13.905 Calculates Values Emissions Rate (lb/h) 0.005 Total Condensable PM (mg/m3) 6.1 Emission Factor (Ib/Mlb) 0.03 PR.0102.05 B-1 C Appliance Specification Sheet PR.0102.05 Appendix C includes the product literature for the CookShack, Model 250/260 SmartSmoker Oven. C-1 Capacity: 90 Ib. (41 kg) ribs, 200 Ib. (91 kg) brisket, 250 Ib. (113kg) pork butt, 40 chickens per load Electrical: 2 - 1500 watt heating elements, 15 amps, 240v, single phase current; 240v export models Shelves: 6 - 24"x24" (61 x 61 cm) grills, 5" (12.7 cm) apart Cabinet Materials: Black exterior with stainless steel interior (Model 250) All stainless steel (Model 260) Outside Dimensions: 26.5" x 31" x 61.5" high (67.3 cm x 78.7 cm x 156.2 cm) Weight: 350 Ib. (159kg) crated Shipped via common carrier Standard equipment: Grills, racks, Operator's Manual, Smoked Foods Cookbook, Spice Kit, casters, stainless steel drip pan, spare heating element Ovens produce hot- or cold -smoked foods by application of heat and wood smoke to meat, poultry, fish, vegetables, etc. Food cooks at a low temperature under static conditions. There are no drying drafts of air moving through the smoker. Product is tender, moist and has low shrink. Heat is supplied by two thermostatically -controlled 1500 waft heating elements. Temperature range is from 125 degrees (F) to 300 degrees (F). Oven can be used to hold product. Heating element operates only if door is completely closed ... very safe. Models 250 and 260 are controlled by a Cookshack "IQ" electronic time/temperature control system. Smoker will cook at a selected temperature for a selected time ... then go to a selected holding temperature until it is shut off with the master switch. Controller may be customized; membrane keypad, cooking pre-sets, alarm cycle, 16 character LCD display, accurate temperature control, little chance of electrical interference, quick change module for easier serviceability. Smoke is created as wood smolders in its electrically heated wood box. One pound of wood smokes 60 pounds of product. Tough, double -walled steel construction surrounds 1000 degree insulation. Smoker is energy efficient; it is not constantly reheating cool air. It remains cool on the outside. Surrounding air temperature is not raised. Cookshack smokers are designed to be used inside, with outside ventilation for smoke. Place under a hood, near an outside exhaust fan or attach a Cookshack Smokehood. Meat drippings exit through a drain in the bottom of the smoker, into a drip pan for clean, safe operation. Inner accessories remove for easy cleaning. Safe, contained wood box slides out. Listed by the National Sanitation Foundation (NSF) and by Underwriters Laboratories (UL), U.S. and Canada. * 0 1& 0, PA -122 & w MAGNE'. Cookshack SmartSmoker Oven Models 2501260 LA -150 CAUTION HOT LABEL LA -021 ELECTRICAL SPEC. LABEL LA -250 DOOR CLOSE LABEL (2 REO'D) IND TO HQMM APPLE 2 WD) MENG 12 REQ' D) ?URED BY OLLER 200 SERIES OL BOARD OSA LABEL RECO) ENDATIONS TENSOR ASSEMBLY LOOM FOR BALL SENSOR R HANDLE 250 (2REQ' D) GRILL 200 SERIES D SIDE RACE ( 2 RE(? D) TEMPERATURE SENSOR THERMOSTAT 350' LIMIT WOODBOX HOUSING HIp KLEMM 150ON HEATING KLEMM 150OW REQ' D) WOODBOX ( 2 REQ' D) REAR CASTER, RIGID D) FRONT CASTER W(BRAEE D) DRIP PAN SEAT EQ": SEAL M W/STRIPS rA 9/2/2016 City of Tukwila Allan Ekberg, Mayor Department of Community Development Jack Pace, Director JIM GIVENS 2012A112STE TACOMA, WA 98445 RE: Permit No. M16-0008 ODIN BREWING 402 BAKER BLVD Dear Permit Holder: In reviewing our current records, the above noted permit has not received a final inspection by the City of Tukwila Building Division. Per the International Building Code, International Mechanical Code, Uniform Plumbing Code and/or the National Electric Code, every permit issued by the Building Division under the provisions of these codes shall expire by limitation and become null and void if the building or work authorized by such permit has not begun within 180 days from the issuance date of such permit, or if the building or work authorized by such permit is suspended or abandoned at any time after the work has begun for a period of 180 days. Your permit will expire on 10/1/2016. Based on the above, you are hereby advised to: 1) Call the City of Tukwila Inspection Request Line at 206-438-9350 to schedule for the next or final inspection. Each inspection creates a new 180 day period, provided the inspection shows progress. -or- 2) Submit a written request for permit extension to the Permit Center at least seven(7) days before it is due to expire. Address your extension request to the Building Official and state your reason(s) for the need to extend your permit. The Building Code does allow the Building Official to approve one extension of up to 180 days. If it is determined that your extension request is granted, you will be notified by mail. In the event you do not call for an inspection and/or receive an extension prior to 10/1/2016, your permit will become null and void and any further work on the project will require a new permit and associated fees. Thank you for your cooperation in this matter. Sincerely, t Rachelle Ripley 4 Permit Technician File No: M16-0008 6300 Southcenter Boulevard Suite #100 • Tukwila, Washington 98188 • Phone 206-431-3670 e Fax 206-431-3665 New Castle Mechanical 2012112th St E Suite A Tacoma WA 98445 Office (253) 503-7390 Fax No (253) 503-7392 March 10th, 2016 RE: Permit#M16-0008 Odin Brewing James Givens New Castle Mechanical To: Allen Johannessen Plans have been updated with the engineers wet stamp and signature. Plans are attached. To: Al Metzler I am providing documentation for cooking emissions tests performed on the CookShack model 250/260 smoker. The outcome of this report shows that it has low enough particulate production to be safe to operate under a class 2 hood. The model used for the testing is one size bigger than the one that Odin Brewing is putting under the class 2 hood. I have also included information for the 250/260 model for comparison. Sincerely, James Givens New Castle Mechanical CORRECTION RECEIVED CITY OF TUICWILA M1b-000 g MAR 14 Z°,s PERMIT CENTER City of Tukwila Department of Community Development February 02, 2016 JIM GIVENS 2012A112STE TACOMA, WA 98445 RE: Correction Letter # 1 MECHANICAL Permit Application Number M16-0008 ODIN BREWING - 402 BAKER BLVD Dear JIM GIVENS, Allan Ekberg, Mayor Jack Pace, Director This letter is to inform you of corrections that must be addressed before your development permit can be approved. All correction requests from each department must be addressed at the same time and reflected on your drawings. I have enclosed comments from the following departments: BUILDING - M DEPARTMENT: Allen Johannessen at 206-433-7163 if you have questions regarding these comments. (GENERAL NOTE) PLAN SUBMITTALS: (Min. size 11x17 to maximum size of 24x36; all sheets shall be the same size. New revised plan sheets shall be the same size sheets as those previously submitted.) (If applicable) "STAMP AND SIGNATURES" "Every page of a plan set must contain the seal/stamp, signature of the licensee(s) who prepared or who had direct supervision over the preparation of the work, and date of signature. Specifications that are prepared by or under the direct supervision of a licensee shall contain the seal/stamp, signature of the licensee and the date of signature. If the "specifications" prepared by a licensee are a portion of a bound specification document that contains specifications other than that of an engineering or land surveying nature, the licensee need, only seal/stamp that portion or portions of the documents for which the licensee is responsible." It shall not be required to have each page of "specifications" (calculations) to be stamped and signed; Front page only will be sufficient. (WAC 196-23-010 & 196-23-020) (BUILDING REVIEW NOTES) 1. Please provide plans with the architect's original signature over architects stamp. FIRE - M DEPARTMENT: Al Metzler at 206-971-8718 if you have questions regarding these comments. • TYPE 1 HOODS SHALL BE INSTALLED WHERE COOKING APPLIANCES PRODUCE GREASE OR SMOKE AS A RESULT OF THE COOKING PROCESS. 507.2.1 Type I hoods. Type I hoods shall be installed where cooking appliances produce grease or smoke as a result of the cooking process. Type I hoods shall be installed over medium -duty, heavy-duty and extra -heavy-duty cooking appliances. Type I hoods shall be installed over light-duty cooking appliances that produce grease or smoke. Exception: 1. A Type I hood shall not be required for an electric cooking appliance where an approved testing agency provides documentation that the appliance effluent contains 5 mg/m3 or less of grease when tested at an exhaust flow rate of 500 cfm in accordance with Section 17 of UL 710B. 2. A Type I hood shall not be required in an R-2 type occupancy with not more than 16 residents. 6300 Southcenter Boulevard Suite #100 • Tukwila Washington 98188 • Phone 206-431-3670 • Fax 206-431-3665 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. A method of interlock between an exhaust hood system and appliances equipped with standing pilot burners shall not cause the pilot burners to be extinguished. A method of interlock between an exhaust hood system and cooking appliances shall not involve or depend upon any component of a fire extinguishing system. 507.2.1.2 Exhaust flow rate label. Type I hoods shall bear a label indicating the minimum exhaust flow rate in cfm per linear foot (1.55 Us per linear meter) of hood that provides for capture and containment of the exhaust effluent for the cooking appliances served by the hood, based on the cooking appliance duty classifications defined in this code. Please address the comments above in an itemized format with applicable revised plans, specifications, and/or other documentation. The City requires that two 2 sets of revised plan pages, specifications and/or other documentation be resubmitted with the appropriate revision block. In order to better expedite your resubmittal, a'Revision Submittal Sheet' must accompany every resubmittal. I have enclosed one for your convenience. Corrections/revisions must be made in person and will not be accepted through the mail or by a messenger service. If you have any questions, I can be reached at (206) 431-3655. Sincerely, c Bill Rambo Permit Technician File No. M 16-0008 6300 Southcenter Boulevard Suite #100 9 Tukwila Washington 98188 • Phone 206-431-3670 • Fax 206-431-3665 PERMIT COORD COPY PLAN REVIEW/ROUTING SLIP PERMIT NUMBER: M16-0008 DATE: 03/14/16 PROJECT NAME: ODIN BREWING SITE ADDRESS: 402 BAKER BLVD Original Plan Submittal Revision # before Permit Issued X Response to Correction Letter # 1 Revision # after Permit Issued DEPARTMENTS: Building Division Public Works ❑ PRELIMINARY REVIEW: Not Applicable ❑ (no approval/review required) REVIEWER'S INITIALS: APPROVALS OR CORRECTIONS: Approved ❑ Corrections Required ❑ (corrections entered in Reviews) Notation: REVIEWER'S INITIALS: &�A KP A1Y Fire Prevention Structural ❑ Planning Division ❑ Permit Coordinator 51 DATE: 03/15/16 Structural Review Required ❑ DATE: DUE DATE: Approved with Conditions ❑ Denied ❑ (ie: Zoning Issues) DATE: Permit Center Use Only CORRECTION LETTER MAILED: Departments issued corrections: Bldg ❑ Fire ❑ Ping ❑ PW ❑ Staff Initials: 04/12/16 12/18/2013 ,HERMIT COORD COPY PLAN REVIEW/ROUTING SLIP PERMIT NUMBER: M16-0008 DATE: 01/20/16 PROJECT NAME: ODIN BREWING SITE ADDRESS: 402 BAKER BLVD X Original Plan Submittal Response to Correction Letter #, DEPARTMENTS: Building Division Public Works ❑ PRELIMINARY REVIEW: Not Applicable ❑ (no approval/review required) REVIEWER'S INITIALS: APPROVALS OR CORRECTIONS: Approved ❑ Corrections Required (corrections entered in Reviews) Notation: REVIEWER'S INITIALS: Revision # before Permit Issued Revision # after Permit Issued AR Gff� )-�Ivl Fire Prevention Planning Division ❑ Structural ❑ Permit Coordinator ❑ DATE: 01/21/16 Structural Review Required ❑ DATE: DUE DATE: 02/18/16 Approved with Conditions ❑ Denied ❑ (ie: Zoning Issues) DATE: Permit Center Use Only CORRECTION LETTER MAILED: Departments issued corrections: Bldg %--� Fire V Ping ❑ PW ❑ Staff Initials: I2/I8/20I3 City of Tukwila Department of Community Development 6300 Southcenter Boulevard, Suite #100 Tukwila, Washington 98188 Phone: 206-431-3670 Fax: 206-431-3665 Web site: htW://www.ci.tukwila.wa.us REVISION SUBMITTAL Revision submittals must be submitted in person at the Permit Center. Revisions will not be accepted through the mail, fax, etc. Dater Plan Check/Permit Number: M16-0008 ❑ Response to Incomplete Letter # ® Response to Correction Letter # 1 ❑ Revision # after Permit is Issued ❑ Revision requested by a City Building Inspector or Plans Examiner Project Name: Odin Brewing Project Address: 402 Baker Blvd Contact Person: Phone Number:oI, 3� ,fO 3 - 73 96) Summary of Revision: -5,::n -e Gc_f7�aG`irn� l t 14k/` . RECEIVED CITY n9 Tf•lK►tWI A 6 PERMIT CENTER Sheet Number(s):S "Cloud" or highlight all areas of revision including date of revision Received at the City of Tukwila Permit Center by: Entered in TRAKiT on U 3 L111g(L \applications\forms-applications on line\revision submittal Created: 8-13-2004 Revised: NEW CASTLE MECHANICAL LLP Page 1 of 3 Home l spahol Contact Search L&I A-7. Index Help my I'm Safety & Health Claims & Insurance Workplace Rights Trades & Licensing 45 Washington State Department of Labor & Industries NEW CASTLE MECHANICAL LLC Owner or tradesperson Principals GIVENS, JAMES DONALD JR,PARTNER/MEMBER GIVENS, TAMERA S, PARTNER/MEMBER (End: 09/09/2014) Doing business as NEW CASTLE MECHANICAL LLC 2012 112TH ST E Suite A TACOMA, WA 98445 253-503-7390 PIERCE County WA UBI No. Business type 602 858 734 Limited Liability Company Governing persons JAMES DONALD GIVENS JR TAMERA SUE GIVENS; License Verify the contractor's active registration / license / certification (depending on trade) and any past violations. Construction Contractor ........................................................................... Active. Meets current requirements. License specialties Heating/Vent/Air-Conditioning and Refrig (HVAC/R) License no. NEWCACM9240D Effective — expiration 09/04/2008— 09/17/2016 Bond WESTERN SURETY CO $6,000.00 Bond account no. 24801593 Received by L&I Effective date 09/03/2010 09/03/2010 Expiration date Until Canceled Bond history Insurance ............................... Mid -Century Ins Co $1,000,000.00 Policy no. 604846006 Received by L&I Effective date 08/05/2015 09/03/2014 Expiration date 0910312016 IZIUS --Octq b1�3 https:Hsecure.Ini.wa.gov/verify/Detail.aspx?UBI=602858734&LIC=NEWCACM924OD&SAW= 4/4/2016 z J U z U w w J F— N Q U w z II O z O F LJ n I O O z Q Z w w m O z Q w r V) U) S z O z O r {n Q 0 w Of w V) w. ry ry I J Q 25 1 GRI LE ELEVATION Scale 3/8" = F-0" nii rnrn C' C' nl irr-r ]rp�/�1�� 1��14 y11� R4.rQ W Gi1..4 �� 1 i l♦ ❑ M chan;cal Electrical Plumbing [.'10 as Piping clity of Tukvdla 6t. '`.,.DNC DIVISION A�vISIONS No changes sh^li h4� r'-vn a to the scope of work withcUt P00 Grnr0Va' of TukvJIIa cuild.i g Division. a nsw plan subm;'� :i p.an rev,' fee , REVISIONS: U w O 00 00 eyo > 0 W L LIJ Q DC �L co m H N fu �— 0 0 o �- LO M MLE P Plan 1 _;VIOW P„ M 1 Ila subject to errors ani �� :, � �. � o CCS } v /�,({, pt n f, a s s 1 r off C�� co \�� YIVi6i.Af �d13 ?�i� any 6:1.�,f�..'l.J�l.'CA 'La�A�e:� �i �...�I�F.lifV4.. of approved Copy and a� By: o , Date: -57 d- U] N p City of Tu kwiia BUILDING DIVISION Q I W Ld J G';� z . r UA' ICE �1 ��H a r;' i , z r4 "w} P:m ��.•!o' � +��.'� f. �.. i , r1Ti�5 �f �. 5 2016 4 T�`rG C\2 o C"il"v of I,.➢19.1%i 9 € I �I ISI a n OC\2 P-4 CORREC ION LTR # DRAWN BY: DOUG WALTER DATE: 01/14/16 RECEIVED PLAN VIEW NORTH Scale 1/4" =1'-0" PROJECT INFO CODE ANALYSIS PROJECT NAME: ODIN DESIGN CODES: EAVE 2012 INTERNATIONAL BUILDING CODE ADDRESS: 402 BAKER BOULEVARD TUKWILA,WA WASHINGTON STATE AMENDMENTS 98188 2012 INTERNATIONAL FIRE CODE 650 2012 WASHINGTON STATE ENERGY CODE PARCEL: 0223100031 2012 INTERNATIONAL MECHANICAL CODE 44 2012 UNIFORM PLUMBING CODE LEGAL DESCRIPTION: ANDOVER INDUSTRIAL PARK 0 #2 W 172 FT OF S 190 FT CONSTRUCTION TYPE: III B - SPRINKLERED TOTAL BUILDING AREA = 12,825 SF ZONE: TUC PROJECT AREA: 9566 SF OCCUPANCY TYPE: B & F & A-2 (NO CHANGE) 311 SITE AREA: 53,504 SF MENU/ FOOD PREPARATION PROCEDURES: MENU AND SCOPE OF WORK: KITCHEN EXPANSION INTO FOOD PROCEDURES WILL NOT CHANGE FROM CURRENT EXISTING OFFICE SPACE AREA PROCESSES. MENU CONSISTS OF A COMBINATION OF HOT u z AND FRESH FOOD. ALL HOT FOOD IS PRECOOKED, KEPT PROJECT OWNER/RESPONSIBLE PARTY: COOL AND WARMED PRIOR TO SERVING. SMOKED MEAT IS ODIN BREWING PREPARED ON SITE DURING BUSINESS HOURS. NO ATTN WES PETERSON OVERNIGHT SMOKING OCCURS. CURRENTLY SMOKING WES.PETERSON@ODINBREWING.COM OCCURS IN THE BACK YARD OF THE FACILITY AS NOTED ON (206)-243-6346 THE PLAN ON SHEET A1.02. SOUP IS WARMED IN OF PROPOSED LAYOUT MUST BE PERMITTED SEPARATELY. COUNTERTOP WARMERS. LARGE COMMERCIAL WARMERS VFY LOCATION AND MOUNTING OF PROPOSED EXIT/ EGRESS LIGHT TO PROVIDE EGRESS REQUIRED I AND STEAMERS ARE UTILIZED FOR HEATING AND PROVIDE SHOP DRAWINGS TO JURISDICTION AND FIRE l( MAINTAINING PROPER TEMPERATURES FOR FOOD. ARCHITECT: COLD/FRESH FOOD IS PREPARED ON SITE. PREPARATION KATE CUDNEY _ I ` OCCURS IN BOTH BACK BAR AREA AND PROPOSED KITCHEN. HINGE STUDIO LLC REFRIGERATION IS DEALT WITH THROUGH A COMBINATION 2346 16TH AVE S OF WALK-IN COOLER, AND COMMERCIAL REFRIGERATORS. SEATTLE, WA 98144 ESTIMATED MAXIMUM MEALS PER DAY: 30 NUMBER AND LOCATIONS OF SIGNAGE UP TO THE DISCRETION OF SEATING SPACE SQUARE FOOTAGE SEATING ROOM FOR KEG STORAGE DESIGN BUILD PERMITTED SEPARATELY. EAVE OFFICE 160 0 KITCHEN/BACK BAR 650 0 TASTING/ RETAIL 950 44 MANUFACTURING 7,470 0 STORAGE 2,030 0 INTERIOR PATIO 735 38 CORRIDOR/RESTROOM 350 0 TOTAL 12,3451 82 VICINTY PLAN MECHANICAL: NO CHANGE TO HVAC SYSTEM. PROPOSED COLD GENERAL NOTES SHEET INDEX ROOM FOR KEG STORAGE DESIGN BUILD PERMITTED SEPARATELY. EAVE ALL PROPOSED WORK MUST MEET CURRENT CODE 1. FIELD VERIFY ALL DIMENSIONS PRIOR TO COMMENCING WORK A0.00 PROJECT INFO AND SITE PLAN REQUIREMENTS. 2. DIMENSIONS ARE TO FACE OF GWB, UNO A1.01 PLAN RECYCL 3. USE WRITTEN DIMENSIONS; DO NOT SCALE OFF DRAWINGS; FOLLOW DETAIL DRAWINGS IN A1.02 EQUIPMENT PLAN ELECTRICAL: ALL ELECTRICAL WILL BE DESIGN BUILD, PERMITTED PREFERENCE TO GENERAL DRAWINGS. A2.00 ENLG KITCHEN PLAN SEPARATELY. ALL PROPOSED WORK MUST MEET CURRENT CODE 4. DRAWINGS INDICATE INTENT OF CONSTRUCTION. THE METHOD OF CONSTRUCTION ARE THE g REQUIREMENTS. RESPONSIBILITY OF THE CONTRACTOR. THE CONTRACTOR SHALL MAINTAIN THE BUILDING'S u z J W STRUCTURAL INTEGRITY AT ALL STAGES OF CONSTRUCTION. EXIST, WALL-PAK )TYP. 5 PLACES) LIFE SAFETY SYSTEMS: EXISTING SPRINKLER SYSTEM TO REMAIN. 5. PATCH AND REPAIR FLOOR, WALL AND CEILING SURFACES AS REQUIRED TO MATCH ADJACENT (� MODIFICATIONS TO EXISTING SYSTEM TO ALLOW FOR COVERAGE FINISH LEVEL. � OF PROPOSED LAYOUT MUST BE PERMITTED SEPARATELY. 6. VFY LOCATION AND MOUNTING OF PROPOSED EXIT/ EGRESS LIGHT TO PROVIDE EGRESS REQUIRED PROVIDE SHOP DRAWINGS TO JURISDICTION AND FIRE Z o LIGHTING PER IBC. RAMI UP DEPARTMENT FOR REVIEW AND APPROVAL. PROVIDE EGRESS 7. INSTALL FIXTURES, SYSTEMS, APPLIANCES AND EQUIPMENT PER MANUFACTURERS LOADING AREA LIGHTING AND EXIT SIGNAGE AS REQUIRED BY CODE. ACTUAL RECOMMENDATION, AND INDUSTRY STANDARDS. UNLESS OTHERWISE NOTED, PROVIDE ALL NUMBER AND LOCATIONS OF SIGNAGE UP TO THE DISCRETION OF MISCELLANEOUS FASTENERS, HARDWARE AND ACCESSORIES AS REQUIRED FOR COMPLETE INSPECTOR. PROVIDE 1 EYE WASH AND 1 CHEMICAL SHOWER (SEE INSTALLATION. EVEN THOUGH SUCH ITEMS MAY NOT HAVE BEEN SPECIFICALLY MENTIONED IN THE A1.02 EQUIPMENT PLAN FOR LOCATIONS. DRAWINGS AND SPECIFICATIONS, NOTIFY THE ARCHITECT OF ANY REVISIONS OR ADDITIONAL U "' INFORMATION OBTAINED FROM THE MANUFACTURER OF SPECIFIED MATERIALS OR EQUIPMENT PLUMBING: ALL PLUMBING WILL BE DESIGN BUILD, PERMITTED WHICH MAY AFFECT THE CONTRACT TIME, COST, OR QUALITY OF THE WORK. 0 SEPARATELY. ALL PROPOSED WORK MUST MEET CURRENT CODE w REQUIREMENTS. - ----- - --- -I SIGNAGE: PROVIDE SIGNAGE AS REQUIRED FOR SAFETY z X LLI EQUIPMENT INCLUDING EYEWASH AND CHEMICAL SHOWER. I 19' 35'-6" FIRE EXTINGUISHERS: vtii TYPE FE: 5 LB CAPACITY FIRE EXTINGUISHER UL RATING 2A-10B:C •:...., •.. aAL (LARSEN TYPE MP5). BRACKET MOUNTED. GATE 1. PROVIDE FIRE EXTINGUISHERS WHICH COMPLY WITH ALL X W N CODES INCLUDING ADA REQUIRED MOUNTING HEIGHTS. o O 2. VERIFY FIRE EXTINGUISHER TYPES COMPLY WITH LOCAL -- JURISDICTION REQUIREMENTS. e 0 a aO 3. PROVIDE CODE REQUIRED SIGNAGE ABOVE ALL .'' i EXTINGUISHERS M.HrJjo• 4. FIELD VERIFY LOCATION OF EXTINGUISHERS TO ALLOW FOR A o MINIMUM OF 50' DISTANCE BETWEEN EXTINGUISHERS oma F.H. SITE PLAN N.T.S. 2 5 3 KEY FE FIRE EXTINGUISHER, SEE NOTES EXIT EXIT SIGN .J IY TER hinge StUdio iii ARCHITECTURE 206 .948 .9850 www.hingestudio.net 2346 16th Ave S Seattle, WA 98144 0 0 V rn W >Q ~ W g � W J Zm IL wW ® Y0r = o m J pp u� 0C) =o 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION A__�_09.18.2015' r 1 SITE PLAN 5'EVIE'lfIRED FOR ;; .� COIDE DE 00ikriPLIANCE r 0 8 16 32 Wily s��'tiq v(lI�3 EAVE a EXIST. COVERED STORAGE RECYCL fli� Q z 27.3' CL g C) Z u z J W EXIST, WALL-PAK )TYP. 5 PLACES) W W (� 0 W LL_.> z � MEDIUM ROOF 10'x30' O J Z o co RAMI UP w O LOADING AREA g z U "' ° 41` 0 EXIST. L®® w - ----- - --- -I e z X LLI I 19' 35'-6" LS L vtii •:...., •.. aAL GATE X W N o O •'a: •1: -- e 0 a aO HIGH ROOF .'' i N M.HrJjo• 3 o oma F.H. Nou Pmi� pATlO CCCVE�� 2 LANDSCAPN - 250.0!' CALC'D - - 3 BASIS OF BEARIMC ' 60' SETBACK LIME PER PLAT 71/68-69 - ' - (7 Q SBB'25'27'E 1086.95' MEAS. (1087.00• PLAT) z C7 D. . BAKER BOULEVARD CL :77 9 ' - 'PUBLIC ROADKAY• ' COMC CURB SITE PLAN N.T.S. 2 5 3 KEY FE FIRE EXTINGUISHER, SEE NOTES EXIT EXIT SIGN .J IY TER hinge StUdio iii ARCHITECTURE 206 .948 .9850 www.hingestudio.net 2346 16th Ave S Seattle, WA 98144 0 0 V rn W >Q ~ W g � W J Zm IL wW ® Y0r = o m J pp u� 0C) =o 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION A__�_09.18.2015' r 1 SITE PLAN 5'EVIE'lfIRED FOR ;; .� COIDE DE 00ikriPLIANCE r 0 8 16 32 Wily s��'tiq v(lI�3 J ® ® -. {lf RAMI UP 23' RAISED WALK ° 41` EXIST. L®® a e . _.. LS L •:...., •.. aAL : �, C©NC:'SjDEW e , •'a: •1: -- NBB!J5. 2701� '� ''•' ! . .'' O M goo M.HrJjo• 3 o oma F.H. Nou Pmi� ' 480.00' CALC'D N' CCCVE�� 2 ' - 250.0!' CALC'D - - _ BASIS OF BEARIMC - - ' - SBB'25'27'E 1086.95' MEAS. (1087.00• PLAT) BAKER BOULEVARD ' - 'PUBLIC ROADKAY• ' COMC CURB SITE PLAN N.T.S. 2 5 3 KEY FE FIRE EXTINGUISHER, SEE NOTES EXIT EXIT SIGN .J IY TER hinge StUdio iii ARCHITECTURE 206 .948 .9850 www.hingestudio.net 2346 16th Ave S Seattle, WA 98144 0 0 V rn W >Q ~ W g � W J Zm IL wW ® Y0r = o m J pp u� 0C) =o 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION A__�_09.18.2015' r 1 SITE PLAN 5'EVIE'lfIRED FOR ;; .� COIDE DE 00ikriPLIANCE r 0 8 16 32 Wily s��'tiq v(lI�3 i I 1 I I I I I I I I 16'-4" 20' 20' 20' 20'-4" 20'-411 --------------------- ----------------------------------------------------- --------------------------t-------------------------- E I 0 IElI I E El �I I I I I I I it I I I I I I it I I I I I I it 90'-6" -L-- 1 ME b�sv{!i!L}tt't vfr 5i2fP rigs. ur�E GENERAL NOTES 1. CONTRACTOR TO VFY POWER, GAS, AND EQUIPMENT REQUIREMENTS FOR ALL EQUIPMENT. SEE SCHEDULE ON A1.02 FOR INFORMATION. PROVIDE UTILITY OUTLETS ALONG S t U d I O I I C PERIMETER OF SPACE AND ON CENTER COLUMNS. IN ADDITION ARCH I T E C T U RE TO THOSE SHOWN. 2. SEE A1.02 FOR EQUIPMENT AND PLUMBING. 206 . 9 4 8 .9850 3. ACCESSIBLE SEATING TO BE PROVIDED FOR 6 (5% OF 104 www.hingestudio.net OCCUPANTS. ACCESSIBLE SEATING TO BE NO HIGHER THAN 36" 2346 1 6th Ave S WITH UNOBSTRUCTED KNEE/TOE CLEARANCE OF 29" HIGH X 17" Seattle, WA 98144 DEEP. REQUIRED FLOOR AREA FOR EACH ACCESSIBLE SEAT IS 30" WIDE X 48" DEEP. 4. PUBLIC HEALTH - SEATTLE & KING COUNTY INSPECTION REQUIRED ON COMPLETION OF WORK PRIOR TO OPENING. 5. NO CHANGES WILL BE MADE WITHOUT HEALTH DEPARTMENT APPROVAL. 6. FLOORS, WALLS AND CEILINGS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. FLOOR WALL JUNCTIONS MUSH HAVE COVED BASE. ALL WOOD SURFACES(DOORS, TRIM, SHELVES, CABINETS„ETC.) MUST BE SEALED. NO EXPOSED PLUMBING OR WIRING. ALL EQUIPMENT AND CABINETRY MUSH BE FLUSH MOUNTED (OR SMOOTH AND SEALED) TO COUNTERS, WALLS OR FLOORS, OR BE RAISED/LOCATED TO ALLOW FOR CLEANING. 7. ALL LIGHT FIXTURES IN KITCHEN MUST BE SHIELDED. 8. FOOD STORAGE MUST BE A MINIMUM OF SIX INCHES OFF THE FLOOR. FINISH SCHEDULE 1. KITCHEN: FLOOR- LEVELED, SEALED AND PAINTED CONCRETE. WALLS- FRP WAINSCOT TO 4' ALL WORK/STORAGE SURFACES TO BE STAINLESS STEEL OR PLAM. CEILING: ACT LAY IN CEILING (EXISTING) 2. BATHROOMS - EXISTING TO REMAIN, NO CHANGE. ( 3. MANUFACTURING - FLOOR CONCRETE LEVELED, SEALED AND 1 PAINTED, WALLS AND CEILING PAINTED 1 4. EXISTING TASTING AND INTERIOR PATIO - NO CHANGE KEY •❑1 KEY NOTE TAG KEY NOTES 00 00 1 EXTERIOR EQUIPMENT SEE EQUIPMENT PLAN rn 2 OVERHEAD GLYCOL LINES AND HOT AND COLD Q WATER LINES w DIRECT VENT STACK AT HOT WATER HEATER _� 5 REQUIRES ROOF PENETRATION. CONTRACTOR TO U 3 � VERIFY FLASHING AND ROOFING FOR WEATHER TIGHT PENETRATION. F- 4 TRENCH DRAIN j 5 DASHED LINE INDICATES WALL TO BE DEMOLISHEDm a- _ w Lo 6 HATCH INDICATES EXISTING WALLS TO REMAIN w 44” HIGH RAIL TO SEPARATE EXISTING INTERIOR 0 m _j o 7 PATIO FROM MANUFACTURING SPACE. PROVIDE ® N Q A F E=AND `r = o EXISTING SINKS TE ENLARGED PLAN 1 8 FOR PROPOSED SIPMENT. 10139REGISTEREDC L R 0. 0O O E ARCHITECT 9 MECHANICAL UNIT AND COLD ROOM WALL ETC. AS REQUIRED. 10 BREW HOUSE CONTROL PANEL SEE EQUIPMENT PLAN KATHERINE R CUDNEY AND SCHEDULE. 11 CURB STATE OF WASHINGTO 12 REPLACE EXISTING ELECTRICAL PANELS PROVIDE POWER, GAS, PLUMBING AND OTHER REVISION 13 INFRASTRUCTURE PER ENLARGED KITCHEN LAYOUT, 09.15.2015 REVISIONS SEE A2.00 14 EXISTING FIRE RATED DOOR TO REMAIN CLOSED. 15 HIGH (48" SILL VERIFY) PASS- THROUGH WINDOW EX.T' WITH SS COUNTER AND SHELVESµ 16 BREWERY EQUIPMENT/TANKS. SEE EQUIPMENT PLAN 1) i 201t AND SCHEDULE. PROPOSED FULL HEIGHT WALL. WALL PLAN CONSTRUCTION 3 - 5/8" LG METAL, 25 GAUGE AT 16" C43'`� { Ui"r�'I A i< E °`Y�II�`l'�".: 17 OC W/ 5/8" TYPE X GWB EA SIDE. 3'X7' HM DOOR C,�� �' ` k I" i' SCE AND FRAME WITH CLOSER. ALL HARDWARE TO MEET JAN 5 2016 G4�u c`"� x,;' �tT� ADA REQUIREMENTS. PERMIT CENTSfi MAR 2 5 2016 18 ALL DOORS SHOWN EXISTING UNO 19 EXISTING DISPLAY COOLERS TO REMAIN Ci.+3� 20 EXISTING PICNIC TABLES TYP OF 4 ® Dl II Ia''e z epi" °Iu 21 EMPLOYEE PERSONAL STORAGE AREA r — —------------ --- I El � -------------------------I EQUIPMENT MAKE/ MODEL POWER REQS El El i i GENERAL NOTES 1. CONTRACTOR TO VFY POWER, GAS, AND EQUIPMENT hinge REQUIREMENTS FOR ALL EQUIPMENT. SEE SCHEDULE FOR INFORMATION. PROVIDE UTILITY OUTLETS ALONG S t U d I O I I C PERIMETER OF SPACE AND ON CENTER COLUMNS IN ARCH ITECTU RE ADDITION TO THOSE SHOWN. 2. FIELD VERIFY LOCATION AND REQS FOR EGRESS 2 0 6 . 9 4 8 . 9850 LIGHTING; EXIT SIGNS; www.hingestudio.net 3. PROVIDE GENERAL UTILITY OUTLETS AT KITCHEN FOR 2346 1 6th Ave S ADDITIONAL TABLE TOP EQUIPMENT. VFY LOCATIONS Seattle, WA 98144 WITH ARCH OR OWNER 4. VFY ADDITIONAL SWITCHING AND POWER PER OWNER 7. HANDSINKS MUST BE EQUIPPED WITH MIXING FAUCETS, HAND SOAP AND PAPER TOWELS. 8. HOT WATER TEMPERATURE WILL BE AT 100-120 1 D. GRE--ES-F- H-RE�UT- -0-R AL L SCN K$. 9. THE EXISTING 3 -COMPARTMENT SINK IS LARGE ENOUGH TO SUBMERGE THE LARGEST WARE. KEY •� EQUIPMENT TAG 00 00 0) w g � o Y p KITCHEN E Q UIPMENT KEY z p W 1\ C KEY EQUIPMENT MAKE/ MODEL POWER REQS PLUMBING/ GAS/ AIR REQ OTHER 1 DISHWASHER ADS / AFC 3DS 115V SINGLE PHASE 1/2" SUPPLY; 2" DRAIN CONNECTTO EXIST GREASE TRAP 2 SMOKER Cook Shack Smoker 208/24015 amps (VFY) 3 WARMER Alto Shaam Halo 208/24028.8 amps 4 FREEZER (FUTURE) PROVIDE POWER FOR FUTURE 5 COOLER Kelvinator Commercial Refrigerator 115 volts / 5 amps 6 COOLER Kelvinator Commercial Refrigerator 115 volts / 5 amps 7 STEAM TABLES (2) Adcraft Steam Tables 120v / 15 amps 8^ PEP A E Sandwich prep table 115v / 8.3 amps 1 i HOOD VENT TO BE PERMITED SEPARATELY 9 10 HANDSINK PROVIDE INSTAHOT HEATER ATSINK 1 E I CONNECT TO INDIRECT DRAIN p 12 HAND SINK 13 CLEAN RACK 14 DISH RACK J � W ®W p L Y = o co J N 0 C\1 < T- 20 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION 09.18.2015 REVISIONS IdAff if U. Idly t� Ti o 12013 EQUIPMENT PLAN 1:Z a .�IV� 0 CFFY %0i' I l..�i.�A;ILA I o �� JAN 15 2016 I 111A111AR 2 5 21 PE'R4VIlT CENTER Al 0 4 8 16 00 it I)Ii\i ; olws)10N , Scale: 1/8" = 1'0" GENERAL NOTES 1. CONTRACTOR TO VFY POWER, GAS, AND EQUIPMENT hin\,,,,,,REQUIREMENTS FOR ALL EQUIPMENT. SEE SCHEDULE FOR INFORMATION. PROVIDE UTILITY OUTLETS ALONG S t u d I O I I C PERIMETER OF SPACE AND ON CENTER COLUMNS IN ARCH I T E C T U RE ADDITION TO THOSE SHOWN. 2. EXISTING LIGHTING LAYOUT TO BE RELOCATED AS 206 . 9 4 8 .9850 NEEDED TO PROVIDE ADEQUATE COVERAGE IN www.hingestudio.net KITCHEN. 2346 16th Ave S 3. PROVIDE EGRESS LIGHTING AS REQUIRED. Seattle, WA 98144 4. SEE EQUIPMENT PLAN FOR MORE INFORMATION ON EQUIPMENT, PLUMBING AND ELECTRICAL REQUIREMENTS KEY •� EQUIPMENT TAG KEY NOTES DASHED LINES INDICATE EXISTING WALL TO BE _-� 1 DEMOLISHED,rPATCH ANLL-REPAIR.i,4S-NEEDE,D.,,z 2 EXISTING HAND SINK TO REMAIN 3 EXISTING 3 COMPARTMENT SINK TO REMAIN EX(STING'FIRE--F A-TED'1)60R%NDJGL08ER-T6'-REMAIN` 1 4 CLOSED 5 PROPOSED HAND SINK 6 PROPOSED SCULLERY AND DISHWASHER RELATED FROM KITCHEN :E FINISH SCHEDULE ON A1.01 MENT PLAN AND SCHEDULE 00 0 rn U) Q � w Y 0 �- z W m F- W ® W p Lo 0 m J 06 ® N Q r" d' = o 10139 REGISTERED ARCHITECT VKATHERINE R CUDNEY STATE OF WASHINGTO REVISION /t09.18.2015 REVISI (Y 4CTi 01 20'6 ENLG PLAN 'F:Boa; `� Q.A KITCHEN 4 C � - r Lei. 17 Ei f \ �. • J, �. JAN 15 2016 PERMIT CENTER ',a�@�A A2 0 0 1 4 z J U z U w w J F— N Q U w z II O z O F LJ n I O O z Q Z w w m O z Q w r V) U) S z O z O r {n Q 0 w Of w V) w. ry ry I J Q 25 1 GRI LE ELEVATION Scale 3/8" = F-0" nii rnrn C' C' nl irr-r ]rp�/�1�� 1��14 y11� R4.rQ W Gi1..4 �� 1 i l♦ ❑ M chan;cal Electrical Plumbing [.'10 as Piping clity of Tukvdla 6t. '`.,.DNC DIVISION A�vISIONS No changes sh^li h4� r'-vn a to the scope of work withcUt P00 Grnr0Va' of TukvJIIa cuild.i g Division. a nsw plan subm;'� :i p.an rev,' fee , REVISIONS: U w O 00 00 eyo > 0 W L LIJ Q DC �L co m H N fu �— 0 0 o �- LO M MLE P Plan 1 _;VIOW P„ M 1 Ila subject to errors ani �� :, � �. � o CCS } v /�,({, pt n f, a s s 1 r off C�� co \�� YIVi6i.Af �d13 ?�i� any 6:1.�,f�..'l.J�l.'CA 'La�A�e:� �i �...�I�F.lifV4.. of approved Copy and a� By: o , Date: -57 d- U] N p City of Tu kwiia BUILDING DIVISION Q I W Ld J G';� z . r UA' ICE �1 ��H a r;' i , z r4 "w} P:m ��.•!o' � +��.'� f. �.. i , r1Ti�5 �f �. 5 2016 4 T�`rG C\2 o C"il"v of I,.➢19.1%i 9 € I �I ISI a n OC\2 P-4 CORREC ION LTR # DRAWN BY: DOUG WALTER DATE: 01/14/16 RECEIVED PLAN VIEW NORTH Scale 1/4" =1'-0" PROJECT INFO CODE ANALYSIS PROJECT NAME: ODIN DESIGN CODES: EAVE 2012 INTERNATIONAL BUILDING CODE ADDRESS: 402 BAKER BOULEVARD TUKWILA,WA WASHINGTON STATE AMENDMENTS 98188 2012 INTERNATIONAL FIRE CODE 650 2012 WASHINGTON STATE ENERGY CODE PARCEL: 0223100031 2012 INTERNATIONAL MECHANICAL CODE 44 2012 UNIFORM PLUMBING CODE LEGAL DESCRIPTION: ANDOVER INDUSTRIAL PARK 0 #2 W 172 FT OF S 190 FT CONSTRUCTION TYPE: III B - SPRINKLERED TOTAL BUILDING AREA = 12,825 SF ZONE: TUC PROJECT AREA: 9566 SF OCCUPANCY TYPE: B & F & A-2 (NO CHANGE) 311 SITE AREA: 53,504 SF MENU/ FOOD PREPARATION PROCEDURES: MENU AND SCOPE OF WORK: KITCHEN EXPANSION INTO FOOD PROCEDURES WILL NOT CHANGE FROM CURRENT EXISTING OFFICE SPACE AREA PROCESSES. MENU CONSISTS OF A COMBINATION OF HOT u z AND FRESH FOOD. ALL HOT FOOD IS PRECOOKED, KEPT PROJECT OWNER/RESPONSIBLE PARTY: COOL AND WARMED PRIOR TO SERVING. SMOKED MEAT IS ODIN BREWING PREPARED ON SITE DURING BUSINESS HOURS. NO ATTN WES PETERSON OVERNIGHT SMOKING OCCURS. CURRENTLY SMOKING WES.PETERSON@ODINBREWING.COM OCCURS IN THE BACK YARD OF THE FACILITY AS NOTED ON (206)-243-6346 THE PLAN ON SHEET A1.02. SOUP IS WARMED IN OF PROPOSED LAYOUT MUST BE PERMITTED SEPARATELY. COUNTERTOP WARMERS. LARGE COMMERCIAL WARMERS VFY LOCATION AND MOUNTING OF PROPOSED EXIT/ EGRESS LIGHT TO PROVIDE EGRESS REQUIRED I AND STEAMERS ARE UTILIZED FOR HEATING AND PROVIDE SHOP DRAWINGS TO JURISDICTION AND FIRE l( MAINTAINING PROPER TEMPERATURES FOR FOOD. ARCHITECT: COLD/FRESH FOOD IS PREPARED ON SITE. PREPARATION KATE CUDNEY _ I ` OCCURS IN BOTH BACK BAR AREA AND PROPOSED KITCHEN. HINGE STUDIO LLC REFRIGERATION IS DEALT WITH THROUGH A COMBINATION 2346 16TH AVE S OF WALK-IN COOLER, AND COMMERCIAL REFRIGERATORS. SEATTLE, WA 98144 ESTIMATED MAXIMUM MEALS PER DAY: 30 NUMBER AND LOCATIONS OF SIGNAGE UP TO THE DISCRETION OF SEATING SPACE SQUARE FOOTAGE SEATING ROOM FOR KEG STORAGE DESIGN BUILD PERMITTED SEPARATELY. EAVE OFFICE 160 0 KITCHEN/BACK BAR 650 0 TASTING/ RETAIL 950 44 MANUFACTURING 7,470 0 STORAGE 2,030 0 INTERIOR PATIO 735 38 CORRIDOR/RESTROOM 350 0 TOTAL 12,3451 82 VICINTY PLAN MECHANICAL: NO CHANGE TO HVAC SYSTEM. PROPOSED COLD GENERAL NOTES SHEET INDEX ROOM FOR KEG STORAGE DESIGN BUILD PERMITTED SEPARATELY. EAVE ALL PROPOSED WORK MUST MEET CURRENT CODE 1. FIELD VERIFY ALL DIMENSIONS PRIOR TO COMMENCING WORK A0.00 PROJECT INFO AND SITE PLAN REQUIREMENTS. 2. DIMENSIONS ARE TO FACE OF GWB, UNO A1.01 PLAN RECYCL 3. USE WRITTEN DIMENSIONS; DO NOT SCALE OFF DRAWINGS; FOLLOW DETAIL DRAWINGS IN A1.02 EQUIPMENT PLAN ELECTRICAL: ALL ELECTRICAL WILL BE DESIGN BUILD, PERMITTED PREFERENCE TO GENERAL DRAWINGS. A2.00 ENLG KITCHEN PLAN SEPARATELY. ALL PROPOSED WORK MUST MEET CURRENT CODE 4. DRAWINGS INDICATE INTENT OF CONSTRUCTION. THE METHOD OF CONSTRUCTION ARE THE g REQUIREMENTS. RESPONSIBILITY OF THE CONTRACTOR. THE CONTRACTOR SHALL MAINTAIN THE BUILDING'S u z J W STRUCTURAL INTEGRITY AT ALL STAGES OF CONSTRUCTION. EXIST, WALL-PAK )TYP. 5 PLACES) LIFE SAFETY SYSTEMS: EXISTING SPRINKLER SYSTEM TO REMAIN. 5. PATCH AND REPAIR FLOOR, WALL AND CEILING SURFACES AS REQUIRED TO MATCH ADJACENT (� MODIFICATIONS TO EXISTING SYSTEM TO ALLOW FOR COVERAGE FINISH LEVEL. � OF PROPOSED LAYOUT MUST BE PERMITTED SEPARATELY. 6. VFY LOCATION AND MOUNTING OF PROPOSED EXIT/ EGRESS LIGHT TO PROVIDE EGRESS REQUIRED PROVIDE SHOP DRAWINGS TO JURISDICTION AND FIRE Z o LIGHTING PER IBC. RAMI UP DEPARTMENT FOR REVIEW AND APPROVAL. PROVIDE EGRESS 7. INSTALL FIXTURES, SYSTEMS, APPLIANCES AND EQUIPMENT PER MANUFACTURERS LOADING AREA LIGHTING AND EXIT SIGNAGE AS REQUIRED BY CODE. ACTUAL RECOMMENDATION, AND INDUSTRY STANDARDS. UNLESS OTHERWISE NOTED, PROVIDE ALL NUMBER AND LOCATIONS OF SIGNAGE UP TO THE DISCRETION OF MISCELLANEOUS FASTENERS, HARDWARE AND ACCESSORIES AS REQUIRED FOR COMPLETE INSPECTOR. PROVIDE 1 EYE WASH AND 1 CHEMICAL SHOWER (SEE INSTALLATION. EVEN THOUGH SUCH ITEMS MAY NOT HAVE BEEN SPECIFICALLY MENTIONED IN THE A1.02 EQUIPMENT PLAN FOR LOCATIONS. DRAWINGS AND SPECIFICATIONS, NOTIFY THE ARCHITECT OF ANY REVISIONS OR ADDITIONAL U "' INFORMATION OBTAINED FROM THE MANUFACTURER OF SPECIFIED MATERIALS OR EQUIPMENT PLUMBING: ALL PLUMBING WILL BE DESIGN BUILD, PERMITTED WHICH MAY AFFECT THE CONTRACT TIME, COST, OR QUALITY OF THE WORK. 0 SEPARATELY. ALL PROPOSED WORK MUST MEET CURRENT CODE w REQUIREMENTS. - ----- - --- -I SIGNAGE: PROVIDE SIGNAGE AS REQUIRED FOR SAFETY z X LLI EQUIPMENT INCLUDING EYEWASH AND CHEMICAL SHOWER. I 19' 35'-6" FIRE EXTINGUISHERS: vtii TYPE FE: 5 LB CAPACITY FIRE EXTINGUISHER UL RATING 2A-10B:C •:...., •.. aAL (LARSEN TYPE MP5). BRACKET MOUNTED. GATE 1. PROVIDE FIRE EXTINGUISHERS WHICH COMPLY WITH ALL X W N CODES INCLUDING ADA REQUIRED MOUNTING HEIGHTS. o O 2. VERIFY FIRE EXTINGUISHER TYPES COMPLY WITH LOCAL -- JURISDICTION REQUIREMENTS. e 0 a aO 3. PROVIDE CODE REQUIRED SIGNAGE ABOVE ALL .'' i EXTINGUISHERS M.HrJjo• 4. FIELD VERIFY LOCATION OF EXTINGUISHERS TO ALLOW FOR A o MINIMUM OF 50' DISTANCE BETWEEN EXTINGUISHERS oma F.H. SITE PLAN N.T.S. 2 5 3 KEY FE FIRE EXTINGUISHER, SEE NOTES EXIT EXIT SIGN .J IY TER hinge StUdio iii ARCHITECTURE 206 .948 .9850 www.hingestudio.net 2346 16th Ave S Seattle, WA 98144 0 0 V rn W >Q ~ W g � W J Zm IL wW ® Y0r = o m J pp u� 0C) =o 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION A__�_09.18.2015' r 1 SITE PLAN 5'EVIE'lfIRED FOR ;; .� COIDE DE 00ikriPLIANCE r 0 8 16 32 Wily s��'tiq v(lI�3 EAVE a EXIST. COVERED STORAGE RECYCL fli� Q z 27.3' CL g C) Z u z J W EXIST, WALL-PAK )TYP. 5 PLACES) W W (� 0 W LL_.> z � MEDIUM ROOF 10'x30' O J Z o co RAMI UP w O LOADING AREA g z U "' ° 41` 0 EXIST. L®® w - ----- - --- -I e z X LLI I 19' 35'-6" LS L vtii •:...., •.. aAL GATE X W N o O •'a: •1: -- e 0 a aO HIGH ROOF .'' i N M.HrJjo• 3 o oma F.H. Nou Pmi� pATlO CCCVE�� 2 LANDSCAPN - 250.0!' CALC'D - - 3 BASIS OF BEARIMC ' 60' SETBACK LIME PER PLAT 71/68-69 - ' - (7 Q SBB'25'27'E 1086.95' MEAS. (1087.00• PLAT) z C7 D. . BAKER BOULEVARD CL :77 9 ' - 'PUBLIC ROADKAY• ' COMC CURB SITE PLAN N.T.S. 2 5 3 KEY FE FIRE EXTINGUISHER, SEE NOTES EXIT EXIT SIGN .J IY TER hinge StUdio iii ARCHITECTURE 206 .948 .9850 www.hingestudio.net 2346 16th Ave S Seattle, WA 98144 0 0 V rn W >Q ~ W g � W J Zm IL wW ® Y0r = o m J pp u� 0C) =o 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION A__�_09.18.2015' r 1 SITE PLAN 5'EVIE'lfIRED FOR ;; .� COIDE DE 00ikriPLIANCE r 0 8 16 32 Wily s��'tiq v(lI�3 J ® ® -. {lf RAMI UP 23' RAISED WALK ° 41` EXIST. L®® a e . _.. LS L •:...., •.. aAL : �, C©NC:'SjDEW e , •'a: •1: -- NBB!J5. 2701� '� ''•' ! . .'' O M goo M.HrJjo• 3 o oma F.H. Nou Pmi� ' 480.00' CALC'D N' CCCVE�� 2 ' - 250.0!' CALC'D - - _ BASIS OF BEARIMC - - ' - SBB'25'27'E 1086.95' MEAS. (1087.00• PLAT) BAKER BOULEVARD ' - 'PUBLIC ROADKAY• ' COMC CURB SITE PLAN N.T.S. 2 5 3 KEY FE FIRE EXTINGUISHER, SEE NOTES EXIT EXIT SIGN .J IY TER hinge StUdio iii ARCHITECTURE 206 .948 .9850 www.hingestudio.net 2346 16th Ave S Seattle, WA 98144 0 0 V rn W >Q ~ W g � W J Zm IL wW ® Y0r = o m J pp u� 0C) =o 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION A__�_09.18.2015' r 1 SITE PLAN 5'EVIE'lfIRED FOR ;; .� COIDE DE 00ikriPLIANCE r 0 8 16 32 Wily s��'tiq v(lI�3 i I 1 I I I I I I I I 16'-4" 20' 20' 20' 20'-4" 20'-411 --------------------- ----------------------------------------------------- --------------------------t-------------------------- E I 0 IElI I E El �I I I I I I I it I I I I I I it I I I I I I it 90'-6" -L-- 1 ME b�sv{!i!L}tt't vfr 5i2fP rigs. ur�E GENERAL NOTES 1. CONTRACTOR TO VFY POWER, GAS, AND EQUIPMENT REQUIREMENTS FOR ALL EQUIPMENT. SEE SCHEDULE ON A1.02 FOR INFORMATION. PROVIDE UTILITY OUTLETS ALONG S t U d I O I I C PERIMETER OF SPACE AND ON CENTER COLUMNS. IN ADDITION ARCH I T E C T U RE TO THOSE SHOWN. 2. SEE A1.02 FOR EQUIPMENT AND PLUMBING. 206 . 9 4 8 .9850 3. ACCESSIBLE SEATING TO BE PROVIDED FOR 6 (5% OF 104 www.hingestudio.net OCCUPANTS. ACCESSIBLE SEATING TO BE NO HIGHER THAN 36" 2346 1 6th Ave S WITH UNOBSTRUCTED KNEE/TOE CLEARANCE OF 29" HIGH X 17" Seattle, WA 98144 DEEP. REQUIRED FLOOR AREA FOR EACH ACCESSIBLE SEAT IS 30" WIDE X 48" DEEP. 4. PUBLIC HEALTH - SEATTLE & KING COUNTY INSPECTION REQUIRED ON COMPLETION OF WORK PRIOR TO OPENING. 5. NO CHANGES WILL BE MADE WITHOUT HEALTH DEPARTMENT APPROVAL. 6. FLOORS, WALLS AND CEILINGS MUST BE SMOOTH, DURABLE AND EASILY CLEANABLE. FLOOR WALL JUNCTIONS MUSH HAVE COVED BASE. ALL WOOD SURFACES(DOORS, TRIM, SHELVES, CABINETS„ETC.) MUST BE SEALED. NO EXPOSED PLUMBING OR WIRING. ALL EQUIPMENT AND CABINETRY MUSH BE FLUSH MOUNTED (OR SMOOTH AND SEALED) TO COUNTERS, WALLS OR FLOORS, OR BE RAISED/LOCATED TO ALLOW FOR CLEANING. 7. ALL LIGHT FIXTURES IN KITCHEN MUST BE SHIELDED. 8. FOOD STORAGE MUST BE A MINIMUM OF SIX INCHES OFF THE FLOOR. FINISH SCHEDULE 1. KITCHEN: FLOOR- LEVELED, SEALED AND PAINTED CONCRETE. WALLS- FRP WAINSCOT TO 4' ALL WORK/STORAGE SURFACES TO BE STAINLESS STEEL OR PLAM. CEILING: ACT LAY IN CEILING (EXISTING) 2. BATHROOMS - EXISTING TO REMAIN, NO CHANGE. ( 3. MANUFACTURING - FLOOR CONCRETE LEVELED, SEALED AND 1 PAINTED, WALLS AND CEILING PAINTED 1 4. EXISTING TASTING AND INTERIOR PATIO - NO CHANGE KEY •❑1 KEY NOTE TAG KEY NOTES 00 00 1 EXTERIOR EQUIPMENT SEE EQUIPMENT PLAN rn 2 OVERHEAD GLYCOL LINES AND HOT AND COLD Q WATER LINES w DIRECT VENT STACK AT HOT WATER HEATER _� 5 REQUIRES ROOF PENETRATION. CONTRACTOR TO U 3 � VERIFY FLASHING AND ROOFING FOR WEATHER TIGHT PENETRATION. F- 4 TRENCH DRAIN j 5 DASHED LINE INDICATES WALL TO BE DEMOLISHEDm a- _ w Lo 6 HATCH INDICATES EXISTING WALLS TO REMAIN w 44” HIGH RAIL TO SEPARATE EXISTING INTERIOR 0 m _j o 7 PATIO FROM MANUFACTURING SPACE. PROVIDE ® N Q A F E=AND `r = o EXISTING SINKS TE ENLARGED PLAN 1 8 FOR PROPOSED SIPMENT. 10139REGISTEREDC L R 0. 0O O E ARCHITECT 9 MECHANICAL UNIT AND COLD ROOM WALL ETC. AS REQUIRED. 10 BREW HOUSE CONTROL PANEL SEE EQUIPMENT PLAN KATHERINE R CUDNEY AND SCHEDULE. 11 CURB STATE OF WASHINGTO 12 REPLACE EXISTING ELECTRICAL PANELS PROVIDE POWER, GAS, PLUMBING AND OTHER REVISION 13 INFRASTRUCTURE PER ENLARGED KITCHEN LAYOUT, 09.15.2015 REVISIONS SEE A2.00 14 EXISTING FIRE RATED DOOR TO REMAIN CLOSED. 15 HIGH (48" SILL VERIFY) PASS- THROUGH WINDOW EX.T' WITH SS COUNTER AND SHELVESµ 16 BREWERY EQUIPMENT/TANKS. SEE EQUIPMENT PLAN 1) i 201t AND SCHEDULE. PROPOSED FULL HEIGHT WALL. WALL PLAN CONSTRUCTION 3 - 5/8" LG METAL, 25 GAUGE AT 16" C43'`� { Ui"r�'I A i< E °`Y�II�`l'�".: 17 OC W/ 5/8" TYPE X GWB EA SIDE. 3'X7' HM DOOR C,�� �' ` k I" i' SCE AND FRAME WITH CLOSER. ALL HARDWARE TO MEET JAN 5 2016 G4�u c`"� x,;' �tT� ADA REQUIREMENTS. PERMIT CENTSfi MAR 2 5 2016 18 ALL DOORS SHOWN EXISTING UNO 19 EXISTING DISPLAY COOLERS TO REMAIN Ci.+3� 20 EXISTING PICNIC TABLES TYP OF 4 ® Dl II Ia''e z epi" °Iu 21 EMPLOYEE PERSONAL STORAGE AREA r — —------------ --- I El � -------------------------I EQUIPMENT MAKE/ MODEL POWER REQS El El i i GENERAL NOTES 1. CONTRACTOR TO VFY POWER, GAS, AND EQUIPMENT hinge REQUIREMENTS FOR ALL EQUIPMENT. SEE SCHEDULE FOR INFORMATION. PROVIDE UTILITY OUTLETS ALONG S t U d I O I I C PERIMETER OF SPACE AND ON CENTER COLUMNS IN ARCH ITECTU RE ADDITION TO THOSE SHOWN. 2. FIELD VERIFY LOCATION AND REQS FOR EGRESS 2 0 6 . 9 4 8 . 9850 LIGHTING; EXIT SIGNS; www.hingestudio.net 3. PROVIDE GENERAL UTILITY OUTLETS AT KITCHEN FOR 2346 1 6th Ave S ADDITIONAL TABLE TOP EQUIPMENT. VFY LOCATIONS Seattle, WA 98144 WITH ARCH OR OWNER 4. VFY ADDITIONAL SWITCHING AND POWER PER OWNER 7. HANDSINKS MUST BE EQUIPPED WITH MIXING FAUCETS, HAND SOAP AND PAPER TOWELS. 8. HOT WATER TEMPERATURE WILL BE AT 100-120 1 D. GRE--ES-F- H-RE�UT- -0-R AL L SCN K$. 9. THE EXISTING 3 -COMPARTMENT SINK IS LARGE ENOUGH TO SUBMERGE THE LARGEST WARE. KEY •� EQUIPMENT TAG 00 00 0) w g � o Y p KITCHEN E Q UIPMENT KEY z p W 1\ C KEY EQUIPMENT MAKE/ MODEL POWER REQS PLUMBING/ GAS/ AIR REQ OTHER 1 DISHWASHER ADS / AFC 3DS 115V SINGLE PHASE 1/2" SUPPLY; 2" DRAIN CONNECTTO EXIST GREASE TRAP 2 SMOKER Cook Shack Smoker 208/24015 amps (VFY) 3 WARMER Alto Shaam Halo 208/24028.8 amps 4 FREEZER (FUTURE) PROVIDE POWER FOR FUTURE 5 COOLER Kelvinator Commercial Refrigerator 115 volts / 5 amps 6 COOLER Kelvinator Commercial Refrigerator 115 volts / 5 amps 7 STEAM TABLES (2) Adcraft Steam Tables 120v / 15 amps 8^ PEP A E Sandwich prep table 115v / 8.3 amps 1 i HOOD VENT TO BE PERMITED SEPARATELY 9 10 HANDSINK PROVIDE INSTAHOT HEATER ATSINK 1 E I CONNECT TO INDIRECT DRAIN p 12 HAND SINK 13 CLEAN RACK 14 DISH RACK J � W ®W p L Y = o co J N 0 C\1 < T- 20 10139 REGISTERED ARCHITECT KATHERINE R CUDNEY STATE OF WASHINGTO REVISION 09.18.2015 REVISIONS IdAff if U. Idly t� Ti o 12013 EQUIPMENT PLAN 1:Z a .�IV� 0 CFFY %0i' I l..�i.�A;ILA I o �� JAN 15 2016 I 111A111AR 2 5 21 PE'R4VIlT CENTER Al 0 4 8 16 00 it I)Ii\i ; olws)10N , Scale: 1/8" = 1'0" GENERAL NOTES 1. CONTRACTOR TO VFY POWER, GAS, AND EQUIPMENT hin\,,,,,,REQUIREMENTS FOR ALL EQUIPMENT. SEE SCHEDULE FOR INFORMATION. PROVIDE UTILITY OUTLETS ALONG S t u d I O I I C PERIMETER OF SPACE AND ON CENTER COLUMNS IN ARCH I T E C T U RE ADDITION TO THOSE SHOWN. 2. EXISTING LIGHTING LAYOUT TO BE RELOCATED AS 206 . 9 4 8 .9850 NEEDED TO PROVIDE ADEQUATE COVERAGE IN www.hingestudio.net KITCHEN. 2346 16th Ave S 3. PROVIDE EGRESS LIGHTING AS REQUIRED. Seattle, WA 98144 4. SEE EQUIPMENT PLAN FOR MORE INFORMATION ON EQUIPMENT, PLUMBING AND ELECTRICAL REQUIREMENTS KEY •� EQUIPMENT TAG KEY NOTES DASHED LINES INDICATE EXISTING WALL TO BE _-� 1 DEMOLISHED,rPATCH ANLL-REPAIR.i,4S-NEEDE,D.,,z 2 EXISTING HAND SINK TO REMAIN 3 EXISTING 3 COMPARTMENT SINK TO REMAIN EX(STING'FIRE--F A-TED'1)60R%NDJGL08ER-T6'-REMAIN` 1 4 CLOSED 5 PROPOSED HAND SINK 6 PROPOSED SCULLERY AND DISHWASHER RELATED FROM KITCHEN :E FINISH SCHEDULE ON A1.01 MENT PLAN AND SCHEDULE 00 0 rn U) Q � w Y 0 �- z W m F- W ® W p Lo 0 m J 06 ® N Q r" d' = o 10139 REGISTERED ARCHITECT VKATHERINE R CUDNEY STATE OF WASHINGTO REVISION /t09.18.2015 REVISI (Y 4CTi 01 20'6 ENLG PLAN 'F:Boa; `� Q.A KITCHEN 4 C � - r Lei. 17 Ei f \ �. • J, �. JAN 15 2016 PERMIT CENTER ',a�@�A A2 0 0 1 4